Onion confit is the sweetness of caramelized onions enriched with the deep, slightly tart taste of port wine and aromatic notes of rosemary. This confit is a bridge between traditional French cuisine, where such slow cooking techniques are often used, and modern gastronomic experimentation. In terms of flavor, this confit is a true symphony. The …
It is believed that tartar sauce, as we know it today, originated in France. The name probably comes from the Tatars, a nomadic group from Central Asia, although the sauce itself is not related to their culinary traditions. This connection seems more like a culinary myth, lending an exotic aura to the sauce. Over time, …
There can never be too many recipes with onions. I’ve already introduced you to the French onion pie “Pissaladière.” Today, I’ll share another variation on this theme. Previously, I shared how to quickly and efficiently caramelize onions. Part of those onions can be used for a wonderful dip sauce with caramelized onions, and the rest …
Green bean salad is a versatile addition to any main dish, whether it’s meat, poultry, fish, or even other vegetables. Despite the simplicity of the recipe, the taste of the salad is bright, sour, sweet, with a slight spice from the acid component. This recipe is a godsend for a large group of unexpected guests. …
Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish. Anyway, the ‘basicness’ of this recipe absolutely …
Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can’t associate with an onion. Caramelization unbelievably changes the taste and makes it completely different from the typical and boring onion taste everyone is used …