If your looking for some amazing foreign recipes, you’ve come to the right place. I recommend the creamy flavor of French cuisines. When it comes to traditional cooking, France is the king. French cuisine is a style of food that developed from centuries of social and political change. French cuisines are a mixture of herbs and creamy ingredients. It also includes locally grown vegetables, fungi and varieties of meats. Here is 2 exceptional recipes you should try out.
Roast Chicken
Roast chicken is a common food and is the most popular French dish. The roast chicken is not stuffed like it is in other countries. When the French begin to cook it they baste the poultry several times during roasting with butter and cooking oil. They also add a onion in the roasting pan. Potatoes and green beans are usually served with the chicken.
Roast Chicken Recipe
Ingredients: 1 whole roasting chicken (3 or 4 pounds), 1 onion, 4 tablespoons of butter, cooking oil, 1/2tsp of salt
Directions: Pre-heat oven to 400 degrees F, put 1 tablespoon of butter and a pinch of salt inside the chicken, rub skin with a tablespoon of butter, put the chicken and a peeled onion in the roasting pan,cook in oven for 15 minutes, pour 2 tablespoons of melted butter and 1 tablespoon of cooking oil over the chicken.Reduce heat to 350 F, cook 30 minutes for a 4 pound chicken, 20 minutes for a 3 pound chicken. Pour the fat in the pan over the chicken every 10 minutes. Add a pinch of salt and turn the pan.Cook for another 30 minutes for a 4 pound chicken, 20 minutes for a 3 pound chicken.
Servings: Usually with green beans and fried or roasted potatoes
Boeuf Bourguignon
Boeuf Bourguignon is a tradional recipe from Burgundy. It is the most famous beef stew in France. The stew contain red wine, mushrooms carrots and beef. Thyme and garlic can enhance the flavor. This stew is so tasty, the French use to cook it at least once a year. Here is the recipe for those that want to try their hand at it.
Ingredients:1/4 pound thick-sliced baco, 3 pounds boneless beef chuck,1/3 cup all-purpose flour,2 tablespoons vegetable oil, 4 1/2 tablespoons unsalted butter,1/2 cup brandy, 1 (4-inch) piece of celery, 4 fresh parsley stems (no leaves), 4 fresh thyme sprigs,2 bay leaves (not California), 2 cloves, 2 onions, finely chopped,3 large garlic cloves, finely chopped, 2 carrots, cut into 1/4-inch-thick slices, 1 tablespoon tomato paste,1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône), 1 pound small (1 1/2-inch) boiling onions or pearl onions, 1pound mushrooms, quartered if large
Directions: Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).
Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
Once you try these amazing French Cuisines, you will be looking for more. Check online for more recipes and travel to France for the ultimate experience.