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)
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)
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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!
Oh my god! Was it delicious? I bet it was!!! 🙂
It was sooo delicious!! 🙂
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.
Thank you so very much for these kind words!!
h 21.52…the after dinner hour: i must tell you one thing- i adore garlic! nobody expects that from someone like me!
Garlic and butter are the core of French cooking:0)
i know it! by the way i adore the French cooking ! (don’t tell it to my friends…let it be “our” secret::)
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::))
I used to drive a Defender as well…
i saw it =:)..and it seems that you like it..right?
I did! But I don’t have it anymore. Do you drive one?
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::)?
Margot is a great name for a queen! Great work!!
Thank for liking my post and nice tips! 🙂
Awesome pictures and blog. Sent via a fat girls food guide.
Thank you Sarah! Welcome to my little blog:0)
hey! i’m glad that you found me…so, i was able to also discover your world….very interesting i must say! thank you for the attention…and hello from Italy!
thank you again:)
Fantastic tip. Thank you…
Je suis aussi fervente de l’huile d’olive, mais le beurre c’est bien meilleur!
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!
J’adore l’huile d’olive aussi… Le plus important c’est le goût!
perso je préfère le trio Huile d’Olive – Ail – Basilic question d’habitudes et de latitude surement… 😉
C’est bien bon aussi!
And parsley is, off course, highly nutritional (or at least the curly type). Love the stuff.
You’re absolutely right, only I always use the flat one. I find it more flagrant:0) The curly one looks better though…
great tip! I have all 3 ingredients at home at all time 🙂
Yum! I love this on escargot! Still haven’t tried frog legs yet, but whenever I do I’ll definitely be grabbing a plate of that!
I don’t care for escargots, but frog legs are my favorites! Tell me how it was when you try:0)
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 🙂
Avec plaisir Melyssa:0) Merci d’être passée!
Les escargots en restent cois ! 😉
Absolument cher ami(e) :0)
Je suis tout à fait d’accord avec toi! 🙂
N’est-ce pas! Demain, je leur met la mayo:0)
How true. Or as we say in England, “well hurrah for that and a chocolate eclair for both of us!”