FRANCE-Bienvenue en France!

We cannot possibly talk about Cooking the Globe and not incorporate one of the Culinary Capitals of the World. France has a distinctive food culture that is undeniable. It encompasses pride, exclusive ingredients and techniques, and a very discerning palate.

 

My memory of France-going back 18 years ago is still very fresh in my mind. The wonderful smells emanating out  of the lovely Fromageries(Cheese Shops), Patisseries(Specialty Pastry&Bakery Shops), and Boucheries(Butcher Shops) were complete sensory nirvana.  

 

 

My sister and I traveled through the South of France stopping at Nice, Cannes, and Avignon. I remember sitting on the beach with her in Nice with a fresh baguette in hand, a hunk of camembert cheese, and a bottle of Bordeaux. I recall fondly  thinking that I could completely survive off of this holy trinity of Bread, Cheese and Wine and be a very happy lady. Even though it might sound simple or peasant like, what made it remarkable was that it was the very best cheese, the very best wine, and very best bread. Period. Full Stop. The French are meticulous at maintaining the highest standards of quality in every aspect of their food culture. While French cuisine is known for its rich flavors and complex dishes, most French people eat Bread, Cheese, and Wine daily. With such delicious and abundant varieties of each, it is easy to understand why!

  

 

  

 Each region within France has their own local cheese and wine as well as regional dishes. So wherever you are be it Burgundy or Paris, you can be sure to find a very delicious meal wherever you are in France! That is one thing I adore about French food. It is centered on simple seasonal ingredients that must meet high standards of freshness and quality and must be prepared with great attention to detail.

 

This week we will be focusing on Provence, my absolute favorite region of France, gastronomically speaking!

So on the menu we will cook a traditional Olive Tapenade over warm baguette for our hors d'oeuvres. For our main dishes we will cook a classic Sole Meunière(Sole Filets in Lemon Butter Sauce with Capers, and finally Coquilles St.-Jacques Provençal(Scallops in Garlic, Wine, and Herbs). Here are our ingredients and recipes for this week!


Le Tapenade de Provence
 

1 Cup Nicoise or oil-cured Black Olives, Pitted

6 Anchovy Fillets in olive oil, drained and chopped

2 cloves garlic, finely chopped

juice of 1 lemon

6 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Cognac

In a food processor fitted with metal blade or in a blender, combine the olives, anchovies, capers, garlic and lemon juice. Process to form a paste. With the motor running, slowly add enough of the oil to form a spoonable mixture. Stir in Cognac. Transfer to bowl and serve at room temperature.

*Recipe Courtesy of Joyce Goldstein's, Mediterranean-The Beautiful Cookbook


 Sole Meunière

 

 

 

 

 

• 4 fillets sole or plaice, skin-on (about 5oz each)
• 6 tbsp. plain flour
• 3 tbsp. light olive oil or sunflower oil
• ¼ cup butter, ideally unsalted
• 1 lemon, juice only
• 2 tbsp. small capers
• Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
• Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
• Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few seconds, return fish to the pan and spoon over any juices. Serve immediately.

Recipe courtesy of  www.bbcgoodfood.com

 

Coquilles St.-Jacques Provençal

 

 

 

 

 

 

 

 

 

 

1 1/2 lb Scallops

3/4 Cup all-purpose Flour

Salt and Freshly Ground Pepper

4 Tablespoons unsalted Butter

2 Tablespoons Shallots, minced

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

1/2 Cup dry white wine

3 Tablespoons Chopped Flat-Leaf Italian Parsley

1 teaspoon chopped fresh thyme
1 Cup Diced Tomatoes(optional)

Trim tough foot muscle off scallops. If they are large, cut scallops horizontally. On a large plate, stir flour, salt and pepper to taste. Dredge scallops in seasoned flour, shake off excess and place on a rack.

In a Large Sauté Pan over Medium heat, melt 2 tablespoons of butter. Add Shallots and garlic and sauté for about 2-3 minutes until soft. Remove from pan and set aside. Melt 2 more tablespoons of butter in same pan with Olive Oil over high heat. Add Scallops and sauté quickly, turning once until golden, just a couple of minutes. Pour the wine into the pan and deglaze over high heat. Scrape up any brown bits. Return shallots and garlic to pan and add parsley, thyme, and tomatoes(if using). Cook over medium high heat for about 8 minutes, until sauce thickens. Spoon sauce over Scallops and Serve right away.

*I cannot wait to cook this and serve over nice bed of Spaghetti!!!