The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department of Lorraine borders the French department… Read More
I tried rice salad for the first time when I came to France. I don’t think I realised such a thing existed, nor would I have considered it fit for a complete meal. But now . . . add a little cheese platter and a piece of fruit, and it’s a perfect meal for a summer day. It’s also perfect… Read More
The word “leek” is just not as pretty as its French counterpart, which is “poireau,” and which is pronounced pwah-row. In fact, this staple of a soup is called “Soupe aux Poireaux” in French. Soup oh pwah-row. Even the leeks themselves seem to be much larger than I remember them being in America. Right? Don’t you think? Gargantuan. And don’t… Read More
In French you would say “carrotes glacées” for glazed carrots, and it would sound a little something like care-ought glah-say. This is a rich side-dish for a vegetable and goes well with a holiday meat such as roast game. In fact, that’s exactly what we ate it with on Christmas. Take 2 kilos (or just over 4 lbs) of carrots…. Read More
French onion soup is a grand classic in France. But they don’t call it French onion soup. They call it . . . “soupe à l’oignon.” It’s just plain ole onion soup in French. Fancy that. Remember my exciting plans for a blog schedule? The one that started this very week? Maybe you didn’t notice, but it was Faith yesterday, Food today…. Read More
Quick! Get those cucumbers out! Summer is almost over. Peel it. Notice how long the French cucumbers are? The seeds are tiny in this variety. Slice it up thinly. Hey kids – get outa there. Put half a yoghurt container, 2 tablespoons of sour cream (or crème fraiche), 1/4 t salt and just a pinch of white pepper. And then… Read More
