I love to cook and learned most of my French recipes from old (long-established) French families. I also learned quite a bit from my mother-in-law, or “beautiful mother” if you translate it from the French. I like to post French dishes that you might not have thought of if you’ve never lived here, but that are worth knowing in my opinion.
I decided to go with the step-by-step picture approach because I discovered that what is rather obvious to an experienced chef is not at all obvious to everyone. I’m hoping to demystify the idea that cooking is complicated.
But then sometimes it is complicated. And in that case you get to join me as I bumble my way through some of the technical aspects of the recipes and allow yourself to indulge in feelings of superiority.
We are a gluten-free and alcohol-free household, which is a rare commodity in France. Therefore, any flour I use will be a GF mix bought locally, unless otherwise stated. In those cases you can substitute regular flour or your own gluten free flour mix. When a dish calls for wine, I use Bonne Nouvelle alcohol free wine.