Making and sharing French food is a joy as well as part of a fine arts education. The French are obsessed with freshness and simplicity , and yet they love complexity, too.
In fact, the words "cuisine" and "restaurant" are 2 of many words in the realm of eating that we have borrowed from the French.
Whether it's the exotic Escargots Burguignon (snails in garlic-butter sauce) or the cheese pie called a quiche, the world of French eating is appealing.
For 15 pts, please plan to contribute a dish to the class French Fete (feast).
Recommended dishes are those that can easily be served cold - with little fuss.
- A quiche is super-easy to make and there are numerous quiche recipes from which to choose.
- Boudin is a sausage that actually connects French and Cajun tradition.
- Crepes are easy and can be filled with chicken and creme sauce or can become a dessert item, being filled with butter and jam. Please do not improvise but find a recipe to guide your crepe dish.
- Cafe' au alit (coffee with milk) - the French are coffee snobs; dark roast, demitasse cups.
- Fromage is cheese. Crackers topped with cheese is a French snack. try to find a French cheese such as a brie, gruyere, muenster, roquefort or other. Google French cheese.
- Points of toast covered with a French sauce such as a Hollandaise, a home-made mayonnaise or a béchamel.
- French bread is not easy to find in Shreveport-Bossier, but it can be combined with beurre blank or even Nutella to make an authentic snack.
If you desire, you may research more deeply and email me for permission to serve a dish not herein listed.
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