Known in French as Aubergines à la Bonifacienne, these cheesy stuffed eggplant boats are a specialty from the town of Bonifacio, at the Southern tip of the island of Corsica, in France. As with many traditional recipes from the island, they features wonderful Mediterranean flavors, all while making great use of leftover bread and cheese. They’re plump, cheesy, satisfying and a perfect Summer dish.
A French “jardinière” is a colorful mixed vegetable side dish, usually served along with a big feast of meat –such as a Beef Sirloin Tip Roast. I love that there is no strict rules when composing a Jardinière: you can use vegetables according to what is in season – or in your garden (jardinière meaning a female gardener in French) By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create …
Leftover Croissants…? Yes, this could happen! In fact, it has been happening to me a lot lately, as I’ve working on developing three different versions (1-day, 2-day and 3-day) of my Classic French Croissant recipes. So I have been left with dozens of croissants on the counter, and even though I am very much fond of them, going through 36 in a day became a bit too much. And you’ll probably agree that days-old croissants simply do not have the same oomph as freshly baked ones. So I have been …
Known in French as “Petits Pois à la Nivernaise”, this recipe for French Peas with Lettuce, Carrots and Pearl Onions is a very traditional and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes.
Known in French as “Haricots Verts à l’Albigeoise“, this quick and easy French green bean recipe is a delicious specialty hailing from Albi, a small town in Southern France, near Toulouse. It features bacon, eggs and crème fraîche which I feel is an unusual way to dress up vegetables – but it makes them scrumptious, comforting and perfect for colder days. It’s the kind of recipe that could even lure the pickiest little ones to eat their veggies (and ask for seconds! ) It makes for a great weekday dinner for …
A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates.
This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible! This Summer, I am partnering with Oliv to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils. These two ingredients are utterly prevalent in French cuisine, especially in Southern France. And like most French cooks, I always have a bottle of EVOO and a bottle of balsamic laying on my counter – which find their way into my vinaigrettes, …
With the arrival of an early Spring, I’m getting excited about asparagus! And for me, freshly crisp asparagus calls for a Sauce Gribiche. A great classic of French Cuisine, the Gribiche is a flavorsome mayonnaise-style sauce packed with capers, cornichons and fresh herbs. And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is …
We’re one week away from Easter weekend and I know a lot of us are getting excited about brunch! In France, Easter brunch habitually involves a freshly-baked brioche on the table, like a buttery Fallue in Normandie or the anise-flavoured Caccavellu in Corsica. But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea.
Horseradish, known in French as “raifort”, is particularly loved in the Alsace-Lorraine Region, where people enjoy it to accompany charcuteries, a pot-au-feu (stew) and of course the famous Choucroute garnie (“dressed sauerkraut”). Hot, spicy and peppery, horseradish has everything to please the French’s palates, who are fond of all nose-itching condiments (like mustards and vinaigrettes).
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