What is French Cooking?

French cuisine often invokes images of rich foods and heavy sauces. In reality and in practice, it represents a centuries-old tradition of respecting the ingredients in a dish and highlighting their quality and flavor. French cuisine is not only respected for its dishes but the generations of chefs who are responsible for the codification of techniques that are recognized in kitchens everywhere. This is why you can work in a kitchen where no one speaks the same language, but if the chefs have been classically trained, there will be a common nomenclature that everyone understands.

In response to Paul’s question, “is there really more than one way to peel a potato?” Whether it is with a knife or peeler, the only way to peel a potato that I know of is fast. 

I did learn a new way to peel an onion, the French way. Rather than cut the onion in half, which is what I normally do, you start by using a small knife to cut the top off. You then remove the root end by inserting the point of the knife at an angle pointed toward the center of the onion and cut in a circular motion cutting a cone-shape at the root end. Lightly score along the latitude of the onion, then loosen the skin using the point of the knife and pull the skin away. This is the technique required in class.

In future posts, I will include recipes from items we prepare. One recipe that I will be sharing is Jalapeno Glazed Grilled Peaches Over Vanilla Ice Cream. Not something we made, but a recipe of Chef Ron’s. Sounds delicious, I just want to try it first. And like any recipe, let them serve as inspiration, and allow your creativity to make it your own. 

Cheers!