the appetizer:
French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.
France
Piperade
2 med. onions, finely chopped
6 ripe tomatoes, peeled, coarsely chopped
3 green peppers, cut into 1/2" strips
2 cloves garlic, minced
6 sliced ham (Prosciutto)
1/2 c. oil
Salt, pepper
9 fresh eggs, beaten
Heat the oil in a large pan and saute the ham for about 1 minute. Remove it to a plate.
Saute the onions for about 5 minutes. Add the tomatoes, bell peppers, and garlic, and cook gently until almost all the juices have evaporated.
Pour the beaten eggs over the vegetables. Over low heat, move eggs around so that they cannot stiffen. Resulting eggs should be texture of soft scrambled eggs. Season with salt and pepper and sprinkle on ham before serving.
France
- Backgrounder
- What to Eat
- Menu Guide
- Bastille Day (July 14)
French Recipes
- Cookbook Profiles with Recipes
- Fundamental Techniques of Classic Cuisine by French Culinary Institute
- The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
- French Women Don't Get Fat by Mireille Guiliano
- Cooking at Home on Rue Tatin by Susan Herrmann Loomis
- Foie Gras...A Passion by Michael A. Ginor
- French Farmhouse Cookbook by Susan Herrmann Loomis
- Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
- Parisian Home Cooking by Michael Roberts
- Saveur Cooks Authentic French
- Savoring France by Georgeanne Brennan
- Simple French Desserts by Jill O'Connor
- The Vegetarian Table: France by Georgeanne Brennan
- The Slow Mediterranean Kitchen by Paula Wolfert
- from Kate's Global Kitchen:
- A French Menu
- Cream of Lettuce Soup (Potage Creme de Laitue)
- Mushroom Salad (Champignons en Salade)
- Piperade
- Potato Bake (Gratin Dauphinois)
- Cheese Puffs (Gougeres)
- Southern Chicken with Olives (Poulet Nicoise)
- Peas (Petits Pois)
- Baked Tomatoes (Tomates a la Provencale)
- Egg and Bacon Tart (Quiche Lorraine)
- Baked Sole in White Wine Sauce (Sole Bretonne)
- Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
- Beef Stew (Pot au Feu)
- Caramel Custard (Creme Caramel)
- Chocolate Mousse
- Madeleines
Back to the main France page
France on Wikipedia
More country Destinations
This page modified January 2007
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