One of the main secrets of the success of French cuisine is its deep-rooted history. In 1533, the heir to the throne of France II. The marriage of Henry and Catherine de Medici, the daughter of one of the oldest families in Italy, greatly enriched the French culinary culture. Because Catherine de Medici, while moving to France, brought her private chefs with her and brought Italian flavors to the country. The food culture of France was also affected by this change. The techniques discovered by French cooks centuries ago are also accepted as a guide for cooks who adopt modern cooking trends today.
Another feature that increases the reputation of French cuisine is that each region’s cuisine has its own characteristic. ham and game meats in the central and eastern regions of the country; shellfish and various fish in coastal areas; The consumption of mutton, game meat and mushrooms is common in the Loire region. The Paris region is a blend of all regions.
In France, three main meals are accepted as breakfast, lunch and dinner. No snacking habits; because they think that being hungry increases the pleasure of eating. Meal times are important to eat regularly and on time.
Pastries such as croissants and pancakes for breakfast; they consume fresh breads and butter and chocolate and coffee.
Lunch and dinner are extensive. Appetizing appetizers, soup or salad are followed by the main course with a special sauce made with vegetables, meat or fish, followed by a cheese plate and dessert at the end. Dessert is the lightest part of dinner, and they believe that a small amount of strong alcoholic beverage after meals facilitates digestion.
In the French cuisine, which has as much meat variety as cheese, wine, dessert and pastries, consumption of red and white meat, fish and game as well as frogs, snails and horse meat is common.
Among its most famous dishes are croissants, creme caramel, chateau briand, beef bourguignon, macaroon, croque-monsieur, onion soup, leek soup, eclairs, tarts and pancakes.
In France, wine is usually served alongside water and mineral water at lunch and dinner. With ten wine producing regions, France has a developed wine industry.
In France, there are more than 50 types of cheese, which are protected by law, and more than 1000 in total. Almost every region has its own unique cheese variety. Among the most famous are camembert, roquefort and brie. Those who want to taste the dishes of French cuisine can easily make it at home with their own means. Here are the 2 most popular recipes…
RATATOUILLE (RATATUY)
It is a French traditional stewed vegetable dish originating in Nice. One of the most well-known dishes of French cuisine, ratatouille (ratatuy) is similar to the recipe for a variety of dishes in our country. The secret is that her vegetables are cut thinly and to the same size. Ratatuy recipe made by cooking vegetables in the oven…
Materials
2 zucchini
2 potatoes
2 eggplants
2 tomatoes
for the sauce
5 tablespoons of olive oil
1 onion
3 cloves of garlic
2 roasted red peppers
2 diced tomatoes
Salt, pepper
1 teaspoon of granulated sugar
For the above
Salt, black pepper, red chili powder
3 tablespoons of olive oil
2 sprigs of rosemary
4-5 leaves of fresh mint
Fabrication
First, heat the olive oil in a pan for the sauce. Then add the chopped onions and garlic and sauté until fragrant. Add finely chopped roasted peppers and grated tomatoes. Add salt, pepper and sugar and cook. Turn off the stove. Then chop all the vegetables into approximately 2-3 mm rounds. Make sure that all vegetables are of equal size in order to capture a beautiful image. Spread the sauce on the bottom of the baking dish or a tray. Then arrange the vegetables neatly in order. After all is done, sprinkle salt, black pepper and red ground pepper on it. Then drizzle olive oil. Add rosemary and fresh mint. Cut greaseproof paper to cover the baking dish and make a small hole in the middle. Wet the parchment paper a little and cover it. Bake in an oven preheated to 180 degrees for 50-60 minutes. Then remove from parchment paper and bake for another 10 minutes. Enjoy your meal.
ONION SOUP
The history of Onion Soup dates back to ancient times. Onion soup, which was made in bowls in ancient times, appeared in France in the 18th century in a modern way. Over time, it has gained a place in different cultures as the most famous and important soup of French cuisine. There are two most important ingredients and criteria for obtaining a delicious onion soup. These; It is caramelized onions patiently on low heat without using any sugar and well-boiled bone broth.
Materials
4 onions
100 g butter
2 cloves of garlic
2 bay leaves
2 sprigs of fresh thyme
Salt, pepper
3 tablespoons of flour
2 liters of broth
baguette bread
200 grams of gruyere cheese
Fabrication
First, finely chop the onions. Chop the garlic into small pieces. Melt the butter in a large saucepan. Chopped onions, garlic, bay leaves and fresh thyme; Start sautéing in melted butter over medium heat. Keep stirring for 30 minutes on low heat, being careful not to burn the onions until they are well caramelized. After the onions have softened well, continue to stir for 5 minutes over medium heat to allow the onions to color a little. Take the bay leaves out of the pot. Add flour to the fried onions and fry for 5 minutes. After the flour is lightly browned, add the hot broth and bring the soup mixture to a boil. After taking the cooked soup into bowls, place a slice of baguette on each. Bake the soups to which you have added grated gruyere cheese in the oven until the cheese melts and they are browned. Enjoy your meal.