French Cuisine 101 – Simplement Français

Pas besoin de traduction ici! Si? Bon, je leur explique simplement que s’il y à trois ingrédients à toujours avoir dans sa cuisine, ce sont du beurre, de l’ail et du persil. Comme le savent tous mes chers compatriotes, une bonne persillade, ça va avec tout, c’est facile et c’est pas cher:0)IMG_2925

This is one of the absolute basics of French cuisine: always have butter, garlic and parsley in the house. Melt the butter in a pan, add thinly chopped parsley and the garlic at the end (1 minute before you’re done). No need to cook it really. You just need the butter to be melted and the parsley and garlic to warm up a little. Salt and pepper to taste.

This goes with almost anything: all pasta, all meats, all fish, left overs, risotto, toasts… Even frogs and snails for you Indiana Jones of the culinary world.

Anyway, simple, fast, cheap and practical. I always have those three ingredients in my kitchen:0)

46 comments

  1. Your blog is beautiful and inspiring. After I read this post last week, I made mashed potatoes with butter, garlic and parsley (served with a rare steak.) The following night I made patties of the leftover potato mixture and fried them in olive oil. Delicious!

  2. Your blog is really awesome. Thanks for sharing this nice post. I like various cuisine food very much. I like French culture, tradition, French food etc . Last summer I have visited France as well as I have visited French restaurant. I have enjoyed French food very much.

        • smiling??::) you have your reasons, obviously..:) Besides i also prepare the mayo like i saw you’re doing…with the only difference: the extravirgin olive oil…and..i also love to hang around, but not driving the Defender..:), when i’m obliged to, i always feel like driving a huge piece of iron and nothing more! Now you will not like my blog anymore::))

        • yes i do..( but only when i’m obliged to, that means i rarely drive the Defender…) somehow i appreciate that car, but i don’t have that “rude, typical, masculine spirit” for using such a car everyday…so,i rarely drive it..( the last time i took it for bringing one of the cats at the vet::)..surely not for a Rally in Tunisia..:)

        • Yes, these cars can be really hard on your back! I don’t know how the Queen does it…:0) Are the pictures on your blog taken by you? I love the ones of the old man and the young man on a bench… Di you take those?

        • yes of course, i took them – and i had a lot of fun obliging them to walk barefoot!::) – the idea was to connect the people to the territory – pardon:) terroir:)- must say i was laughing a lot!…the old man has lived his life in the wineyard…now he’s more than 80 years old…quite logoroic ( he was singing during taking these pics::)..what i like most is the dog..Margot! ( oops..a french name for a dog::)?

  3. Excellent egalement avec des palourdes, des praires, des petoncles et autres fruits de mer.
    De l’huile d’olive a la place du beurre, ce n’est pas mal du tout non plus sur les pates et peut-etre plus dietetique!

    • You’re absolutely right, only I always use the flat one. I find it more flagrant:0) The curly one looks better though…

  4. Moi aussi j’ai toujours cela à la maison avec de l’oignon en plus ;) mais le dosage du beurre avec modération ou mélangé beurre/huile pour la viande ;). Bonne soirée merci pour tous ces articles passionnants et gourmands :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s