French cuisine is one of the most refined in the entire world. Among the main factors forming its typical character are the natural resources and conditions in France. The climate is warm, humid and marine, while the Alps make agricultural development favorable.
There one can also find many southern plants and endless fields of grapevines. Plus, the country is one of the largest producers of different kinds of cheeses.
Like most chefs, French ones also love to use fresh seasonal produce. Throughout summer, French cuisine offers a wide abundance of salads and desserts.
French Salad in Cocktail Glasses
Ingredients: 4/5 cup boiled peas, 4/5 cup corn, 3 hard-boiled eggs, 3.5 oz cow's milk cheese, 3.5 gouda, edammer or plain cheese, pepper-stuffed olives.
For the sauce: 1 cup sour cream, 1 cup light mayonnaise, 2-3 tbsp white wine - chardonnay or Sauvignon Blanc, 1/4 tsp powdered garlic, 1/4 tsp dill, thyme.
Preparation: Arrange the salad in cocktail glasses. Alternate between layers of peas, grated cow's milk cheese, corn, grated egg white, olives and sprinkle with grated cheese. Prepare the sauce from the cream, wine, mayo and spices, well mixed. Pour 2 tbsp of sauce in each glass and sprinkle with egg yolk.
Salade Niçoise
Ingredients: 8 potatoes, 4 tomatoes or 9 oz cherry tomatoes, 4 eggs, 1 green pepper, 15-20 olives, 8 oz canned tuna fillet, 12 anchovy fillets, 1 green onion, 1 tsp mustard, 5 tbsp olive oil, 3 tbsp vinegar, salt, black pepper.
Preparation: Boil the potatoes, peel and cut them into slices. Boil the eggs and cut them into quarters. Dice the tomatoes (if using cherry tomatoes leave them whole). Cut the peppers into strips. In a bowl combine the potatoes, eggs, tomatoes, peppers, pieces of tuna fillet and olives.
Prepare the sauce separately by combining the finely chopped onions, mustard, olive oil, vinegar, salt and black pepper. Pour this dressing over the salad, stir carefully and serve right away.
French Pancakes with Chocolate
Ingredients: 1/2 cup butter, 1/2 cup grated almonds, 1/2 cup sugar, 6 eggs, 2 tbsp rum, 3 oz grated chocolate.
Preparation: Mix the almonds, sugar, eggs, softened butter and rum in a bowl. With it, smear half of each pancake. Sprinkle with a little grated chocolate and roll them up.
Arrange the pancakes in a buttered oven dish. Bake them briefly in a preheated 360°F (180 °C) oven. Serve sprinkled with chocolate.
Also try out: peaches in red wine, French salad with Roquefort and avocado, apricots in rosé, zabaione with fruits, ratatouille.
