The French and Their Food (Week of June 23, 2010)
France and Martinique shares so many similarities in their cuisine and if you have ever visited both of these countries you will clearly understand. On a trip with some friends to St. Lucia a few years ago we took a short flight to Martinique and spent a few days touring the island and enjoying some to the best ‘creole’ cuisine, baked goods and delightful wines. We went to dinner at a former plantation house which was converted into an upscale gourmet restaurant and we only had one request when the Maitre d’ came to take our order, it was a simple request…‘Ask the chef to provide us with his favorite dishes’.
During dinner I couldn’t help but think about how ‘the joys of the table’ in France was everyday conversation, it is talked about everywhere, on the trains, in stores, in the office and at school. Mealtimes are sacrosanct – one thing that you will notice that at one o’clock, the traffic in France and Martinique suddenly becomes much lighter. Family meals are an occasion. An everyday event becomes a celebration of one of life’s most basic pleasures and special occasions, birthdays and holidays are lavishly enjoyed with food and wine.
Soup and salads form two of the cornerstones of French cooking. Soup is the traditional evening meal – in fact, supper comes from the word souper, which means ‘to take soup’. However, soups are also eaten at lunch and even at breakfast in some rural homes. If you visit any French market, you will be struck by the abundance of fresh vegetables. The selection will depend on the region and the time of year, but the French cook can always make the most of what’s available. Vegetables are so highly regarded that, except for potatoes, they are very often served on a separate plate, or even as a separate course, so that they can be savored and appreciated for their own sake.
In French households eggs and cheese form a basic part of everyday meals. They are absolutely essential in French cooking – not as cooking ingredients, but also as separate courses in their own right. With a coastline bordering two seas and a vast network of rivers, fish and shellfish play a leading role in French cuisine. Coastal areas are rightly renowned for their fish and shellfish, but fish is enjoyed all over France, and a great deal of effort is spent in making sure that fresh fish is available in markets throughout the country.
The produce displayed in a French butcher shop is different from that in other countries. Meat is expensive, and butchers are expected to provide quality, choice and good service. One cannot forget that pastry is a mainstay of French cuisine, although not particularly of home cooking. Delectable pastries and elegant tarts have always been available in local patisseries and French cooks are much more likely to buy these than labour over them at home.
I encourage you to explore French cuisine for its simplicity, sophistication and quality. This week here are a few recipes for you to enjoy, so enjoy.
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Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe's Kitchen and be sure to listen to Star 106.5fm every weekday at 6:20pm. Make sure and e-mail us at roscoeskitchen@ivoryglobalpromotions.com with your comments and recipes so that we can share your experiences and creations with our audience. |
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