Explore French Ingredients
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Posted by Larry Ervin Apr 24, 2008 |
Here are some excellent articles on how to work with ingredients typical to French cuisine:
Dijon an other Mustards
Eggs
- Eggs, Make Sure They're Fresh, How to Separate Eggs, Beating Egg Whites for Meringues or Souffles
- Baked Spinach Omelette
- How to Make a Basic French Omelette
- Camembert and Apple Omelette
- Herbs & Spices
Nicoise and other Olives
- Poulet a l'Orange Méditerranée: Citrus-Infused Chicken with Olives and Rosemary
- Tuna Salade Niçoise with Asparagus
- Comparison of 11 French Blue Cheeses
- Roquefort - Alternative Blue-Veined Cheeses
- Bleu d'Auvergne Cheese
- Chevre - Goats Cheese
- Camembert de Normandie
- A Beginner's Guide to French Cheeses
- Mussels - How to Buy, Store, Clean and De-Beard
- Steamed Clams a l'Indienne
- Mussels Steamed in Wine & Herbs
- Mussels with Garlic-Anchovy Sauce
- Scallops in Pernod-Tarragon Cream
- Tuna Salade Niçoise with Asparagus
- Sweet Potato Hash w- Fennel Salmon
- Pasta with Salmon and Gorgonzola
- Sturgeon & Blue-Stuffed Shrooms
- Wine-Tasting How To
- The Mystery of Chateau Petrus - The World's Most Expensive Red Wine
- Selecting, Storing and Enjoying Genuine Champagne
- Champagne Compared to Other Sparkling Wines
- The French Concept of Terroir - Climate
- The French Concept of Terroir - Soil
- Pernod - Anise-Flavored Pastis
- Scallops in Pernod-Tarragon Cream
- Armagnac- King of French Brandies
- Vermouth - Noilly-Prat and Dolin Vermouth de Chambery
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