"Off with their heads!" and other French cooking terms

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"Vive la France!" Today is Bastille Day. France's National Day. The day the French commemorate the storming of the Bastille Saint-Antoine, a prison, by revolutionaries . I don't know too much about French history but what I do know is I love French food, or more importantly French cooking techniques.

Black Truffle

Let's face it. They pretty much have the same ingredients as we do except for some delicacies specific to France. For example, foie gras (goose or duck liver), truffles (black Périgord truffle), champagne (okay, so that's a drink) but basically the same proteins, fruits and vegetables that we have here in Australia are in France. It's just the way they're cooked and their eating habits that are traditionally French. They can be recreated in your kitchen at home. Why not try one of these basic dishes below or maybe you already have?

Bouillabaise (Seafood stew)

Coq au vin (Chicken in red wine)

Salade Niçoise (Tuna salad with Niçoise Olives)

Bouillinade (Fish & Potato Stew)

Bœuf bourguignon (Beef in red wine)

Gratin dauphinois (Scalloped potatoes in cream)

Moules à la marinière (Mussels in wine)

Cassoulet (Duck, sausage & bean stew)

Fish a la meunière (Fish cooked in butter)

Ratatouille (Vegetable stew)

Cheese Souffle

Clafoutis (Baked cherry flan)

Creme Brulee (Baked custard with burnt sugar top)

Crepe Suzette (Crepes caramelised with butter, sugar & orange & flambéed in Grand Marnier)

I think I might celebrate with a nice glass of burgundy and a piece of brie. Any excuse for cheese. Do you celebrate Bastille Day?

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