Posts tagged: French Food

Spring starts early in the south of France. Nutmeg was shocked to learn that the cherries on the neighbours’ tree would be ready to eat by the middle of May!! Under perfect conditions, local BC cherries only start arriving in Calgary farmers markets in mid-July. Sure enough the white flowering trees quickly turned to producing the luscious red fruit, and all of a sudden the orchards were laden with produce. The problem with cherries is you can only eat so many before they start spoiling.
The cherry is a stone fruit within the Prunus species, related to plums and apricots. As a fruit, the cherry has been consumed for millenniums, with references even in Roman times. There are numerous varieties of cherries globally. However, the most commonly known strains in North America are the wild cherry (or sweet cherry) and the sour cherry. The red pigment in cherries is called anthocyanin, and it has been shown to provide some pain…

Recipes & Travel:
Cherry dessert recipes, Clafoutis, Easy healthy desserts, French Food, Provence Travel

Ginger has long loved olives, for their salty taste.  Nutmeg’s appreciation for olives has been acquired in recent years and certainly more so after spending time in Provence.  The olive tree is probably as old as the earth and may have even been one of the plants in the “Garden of Eden”. The Olive Story will give you more details on olives if you are interested. Nutmeg is fascinated by the olive, for its history, the tiny spring buds, the widespread use in Mediterranean cooking and of course because they taste fabulous. The following post is a photo expose and a new favourite recipe in honour of the olive.

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Recipes & Travel:
Easy Appetizers, Food info in France, French Food, Green Olive Cake, Provencal Food, Recipes with Olives

Aioli is the name of a garlic mayonnaise.  Aioli is also a traditional Provencal dish that was typically served on Fridays.  The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes. A meal suitable for the days of penance. Practised cooks would methodically re-hydrate the cod and transform it back into an edible protein. The preparation of the traditional ingredients requires time to soak and desalinate the cod. This process involves removing the excess salt, cutting the cod in pieces, and soaking in fresh water for up to 15 hours (changing the water 2-3 times). Once the salt is removed the fish is poached gently in a pot with milk and water. The cod should not boil as it becomes rubbery. Interested yet?

You should be!
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Recipes & Travel:
Aioli Recipes, French Food, Provencal Food, Seafood Recipes

Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany).

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Recipes & Travel:
Easy Couscous Recipes, Food info in France, French Food, Travel in France

Without water, movie stars and artists Palm Springs, California would not exist. In many ways neither would the Cote d’Azur town of Vallauris in France.

Le Vallauris owner Paul Bruggemans was born in Belgium where he studied culinary arts at the Ecole d’Hôtellerie et de Tourisme in Liege. Sunny California lured him away from overcast Northern European skies. In 1970, he and his partner opened Le St. Germain on Melrose Avenue in Los Angeles. Just two years, later they decided to open a second restaurant, but they could not agree on the location between Palm Springs and Newport Beach. The answer was decided by the flip of a coin – lucky for Palm Springs.
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Recipes & Travel:
Cooking classes, French Food, Le Vallauris, Palm Springs

Nutmeg loves France and Ginger tolerates her passion. The way they manage to find moderately stable ground within the quicksand of their personal interests is in those moments when friends come to visit. These encounters are an anchor with the familiar, and the ballast that settles a slightly rocky boat. Sometimes, they are able to convince those friends to explore with them.

One recent occasion was a group bike trip through the now tranquil Dordogne, a region of France that once was the subject of violent tug-a-wars between French and English forces. Either, these were good friends or they were desperate for a vacation as the general descriptions for each day were as follows:
• Moderately hilly
• Mostly hilly
• The odd flat section
• Steep hills
Maybe, it was the draw of history or the promise of wine, but they all came to discover historical Dordogne.
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Recipes & Travel:
Beynac, Collonges-la-Rouge, Confit de Canard, Dordogne Travel, French Food, French Walnuts, Rocamadour, Sarlat History Tours, Travel in France

The joys of easy entertaining:

Simple food
Great flavours
Easy laughter
And not too many dishes

Doesn’t that sound perfect?
If you want to enjoy your guests and not waste a whole day cooking, keep reading.

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Recipes & Travel:
French Food, French Recipes, Lamb roast, Provencal Food, Provence Travel, Travel in France

The Gallo-Romans should be thanked for introducing grapevines to Burgundy, now part of France. Religious orders of monks dedicated years of effort to clear heavily forested land and rid rocky soil of stones. A reputation of fine wine production was established by the 14C and continues…

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Recipes & Travel:
Beaune Wine Auction, Burgundy Wines, European Travel Tips, French Food, Travel Entertainment, Travel in France, Vente des Vins

Literally as old as the hills, the fruit of the apricot tree are confirmed to have been domesticated since the Bronze Age. Although, the exact origin of the tree is debated;

there is evidence of consumption of the fruit in both China and India between 3-4,000 B.C.
the apricot in dry format was certainly exchanged along Persian trade routes.
the scientific name, is Prunus armeniaca (Armenian plum), likely as a result of the ubiquitous presence in Armenia since antiquity.
The fruit was eventually introduced to the Greeks and then adopted by the Romans.

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Recipes & Travel:
Apricot Recipes, Easy healthy desserts, Easy healthy snack recipes, French Food

The iconic vision of a French man or woman walking home with their baguette in hand is neither a myth nor a creation of the department in charge of French tourism. The classic baguette, long, thin, and crusty, remains an excellent carrier for fresh jam in the morning, or for soaking up tasty sauces at dinner.
Although, French daily bread consumption per person has declined significantly from the early 1900s to about 120 grams, from as high as 900 grams, the mighty loaf still remains a vital part of the national diet. Despite the decline, that still is a lot of bread, over 23 million baguettes a day (8 billion a year) for 65 million people.

Music to Nutmeg’s ears, by law bakeries in France, are not allowed to use preservatives in any bread. This means that boulangeries must bake several times a day, so their customers can always find a fresh loaf.
The name baguette first appeared around 1890, although it…

Recipes & Travel:
Food in France, French Baguette, French Food, Travel in France