5 Camping Recipes So Good

Today I want to introduce you five delicious campfire cooking that easy made and satisfying. You can miss anything except my recommendations. Come and take a sight now!

I love campfire party, the stars shining in the totally natural darkness when you and your friends are gathered around the campfire with romantic sounds of guitar. Nothing can be better than a well planned campfire. And the best part of it is that you can make yourselves cooking by using opening fire. You can not only receive the delicious food but also the satisfaction of the process of cooking. I collect many recipes for campfire including dishes and desert, and I think it is a pity not to share them. I will give you five of my favorite campfire cookingrecipes so that you can enjoy with your friends.

Introductions

  1. Smoked Bacon and Smoked Eggs

The smoked bacon and eggs is a classical one for campfire cookingwhich is very popular in Texas. The may tool you need is a medal mould. Simply talk, just break the egg and add it to a bowl shaped mould where a piece of toasted bacon placed in. Then cook them together until the egg wraps the bacon. Then put it between two sandwich bread and serve it. That’s really a delicious campfire cooking!

  1. Campfire Parmesan Popcorn

This recipe is even more easy and convenient than the last one and shows the simplicity obviously. What you need is a campfire popcorn pot all you need to do just preheat the pot to a proper temperature and warp the corn with aluminum foils. Waiting for few minutes patiently and the popcorn snacks will be served for your kids. But normal popcorn is not attractive enough, so for seasoning you can add some parmesan cheese and salt and sugar in the popcorn. Believe me that the aroma that full of air will make everyone’s mouth full of saliva.

  1. Beef Stew Packets

Imagine that there is a campfire hide in deep forest and a bunch of exhausted travelers sit surround a Dutch oven which is boil and bubbling constantly. What a traditional campfire style! In my mind the stew style is the best cooking way for campfire. For this one you need some pounds of beef and carrots and cubed potato, and other sauce or seasonings. All you need to do is that to mix them together in appropriate time and wait patiently until the beef is totally tender. Then enjoy it!

  1. Lemon Dill Grilled Fish Fillets

Toasted fish is also a good choice for campfire cooking especially when you make your camp aside the river bank. If you can get a fish, I strongly suggest you make this cooking with fresh fish meat. First of a deal with the fish, cut off its scale and gill (don’t hurt your finger!). And then open its belly and throw the guts. Prepare some diced lemon and other seasonings like salt or pepper. Warp the chopped fish and squeeze some juice on the surface and add the seasonings as desired. Finally toasted it for few minutes prevent the fish is over cooked.

  1. Campfire Toasted Burritos

This is probably my favorite campfire meal. I usually made the taco meat at home in advance and freeze them. This way it acts as its own ice, and it’s perfect for Day 2 of camping because it needs the extra time to thaw. These burritos assemble quite easily, and they are perfectly melted and just slightly crisp after cooking. Commonly we need a bowl of cooked white rice and some cheese as additions. All in all just mix those ingredients together and set them in the Burritos and warp it with foils. Toasted for 3 minutes over smoldering coals and it will be well done.

Skillet Fried Catfish for Weekends

Fry it, bake it or crust it! Catfish is one of the tastiest fish around. Here I would like to share with you one of the easiest Cast iron frying recipes—-fired catfish for weekends. If you don’t think you like catfish then somebody didn’t do something right. This perfectly Southern-style fried catfish should not be underestimated. To make this catfish extremely crispy, I use cornmeal which can offer a perfect light and crunchy texture without a greasy taste. Whether cooked at a fish shack, at a Saturday night fish fry or on the banks of a winding river, there are countless ways to prepare it. However I like this one best: deep-fried catfish which coated with a crunchy cornmeal and serve with lemon. Hope you like it.

Fried Catfish for Weekends 

INGREDIENTS:

5 pounds catfish fillets (all cut to about the same size)

1 gallon canola oil
3 cups cornmeal
3 cups all-purpose flour
Garnish with lemon wedges.
Salt and freshly ground black pepper
1 small jar yellow mustard
Lemon wedges for garnish

INSTRUCTIONS:

Mount a 17 inch Cast iron skillet on a propane burner. Fill the pan two-thirds full with the canola oil. Heat the oil to 360 ℉.

Put the fish fillets in a single layer on wax paper-lined baking sheets. Season both sides of the fish with salt and pepper. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Combine the flour and cornmeal in a clean paper grocery bag. Drop each fillet into the flour mixture and shake the bag to coat well.

Place the fillets into the hot oil one at a time. Be careful not to overcrowd the pan and keep the temperature of the oil. Or you won’t get crispy fish. Remove the fish as soon as possible by using the slotted spoon when they flu oat and the next minute will be light brown.

Place the cooked fillets inside the clean grocery bag to drain and keep warm.

If you bought catfish fillets from the store they should be already remove the bone and skinned. If not, you can simply pull out all the bones with a pair of pliers. It’s quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker. This simple and traditional method of frying thing always produces a flavorful, crunchy crust. Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help it crispy. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. I can’t hold myself when frying this smell really good babies. Once all the catfish fried, it is time to enjoy! I eat one piece after another as fast as I can. These are a little spicy and certainly crunchy, while the fish meat really tender and well cooked. Or you can finish the fish off with a big spritz of lemon, and chase it all down with an ice cold beer. Grab all your friends to join in the party. Trust me, you’ll never believe that bottom feeders could have tasted this good. So why not try this easy but tasty catfish this Saturday night!

Next time I would like to share with you another very tasty but easy Cast iron skillet recipe. It is Crispy Fried Spareribs Skillet. First marinated with garlic and vinegar and then deep fried until browned and crisp. The crispy exterior is one big reason these ribs are so awesome. The ribs are cut into very small individual portions, creating a large surface area for the batter. I must say they’re an addictive plate of pork. This is a simple spareribs recipe that can be served as an appetizer or main dish. I love having this as an appetizer. It also goes well with almost any dipping sauce. Hope you like.

French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake

In my opinion, chicken is one of the tastiest meats in the world. Also, you can do almost any dish with it. You can put it in pasta, paella, or curried dishes. Chicken meat makes for some of the most amazing soups, too. Now when you pair it with something as delectable as tomatoes drenched in olive oil and pretty rice cakes, they sound healthily chic. Well, here is a French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe for those who might be having chicken and risotto cravings out there.  The recipe title alone would make you positively hungry, don’t you think so?

Serves: 4

CHICKEN

4 French breasts of chicken
2 Tbsp olive oil
1 tsp chopped parsley
1/2 tsp chopped thyme
Salt
Milled peppercorns
As needed, Olive Oil Tomatoes

ROASTED GARLIC EMULSION

1 cup garlic cloves
As needed, Giancarlo’s Brodo
2 Tbsp honey
1 oz butter, unsalted
1/3 cup white wine
2 shallots, minced
1½ cups heavy cream
4–6 Tbsp butter, unsalted, cold
Salt
Freshly ground black pepper
2 Tbsp extra-virgin olive oil

RISOTTO CAKES

3 Tbsp butter, unsalted
1 Tbsp olive oil
1 leek, thinly sliced and diced
1 cup raw short-grain Italian rice (Vialone Nano)
2½ cups Chicken Brodo, hot
2 Tbsp chopped basil
2 Tbsp chopped parsley
3/4 cup shredded Asiago cheese
4 Tbsp whole butter, unsalted
4 Tbsp cream
Kosher salt
Freshly ground black pepper
As needed, clarified butter

ASSEMBLY

8 artichoke halves, prepared as in Grilled Sea Bass recipe
1/4 cup petite peas
2 Tbsp whole butter, unsalted
To taste, kosher salt
1/2 tsp minced fresh mint leaves
*Make the risotto cakes at least 3 hours or up
to 1 day before preparing the rest of this dish.

CHICKEN

1. Place the chicken in a bowl with the olive oil, parsley, thyme, salt, and pepper. Toss to season evenly.

2. Chicken can be roasted or grilled to your liking. I prefer placing the chicken on a rack over a pan and roasting for 6 minutes at 425ºF, then another 8–12 minutes at 325ºF, until the chicken is just done and the juice runs clear. Keep the chicken warm.

ROASTED GARLIC EMULSION

1. Place the garlic in a small pan. Cover to three-quarters depth with the brodo. Add the honey and butter. Bring to a gentle simmer and cook until the garlic cloves are tender, 10–12 minutes. Remove garlic cloves and reserve the broth.

2. In a saucepan, simmer the wine and shallots until reduced to about 1 oz.

3. Add the garlic cloves to the wine reduction. Add the cream and 2 oz of the reserved broth. Simmer until the liquid is reduced in half.

4. Puree the mixture with a hand blender while slowly adding the cold butter. Do not allow the emulsion to break.

5. Strain the emulsion and season with salt, pepper, and the olive oil.

RISOTTO CAKE

1. Place the butter and oil in a heavy-bottomed pan. Add the leek and cook until soft.

2. Add the rice and cook 1–2 minutes. Add half of the brodo, bring to a simmer, and cook slowly until all of the liquid is absorbed.

3. Add the remaining brodo and cook until it is absorbed and the rice is tender but still slightly firm.

4. Fold in the basil, parsley, Asiago, butter, and cream. Season with salt and pepper. Spread the mixture on a small pan 1 to 1½ in. in height. Cool in the refrigerator overnight.

5. Cut the chilled rice mixture into the desired shapes. Pan-fry the cakes in clarified butter until golden brown on each side.

ASSEMBLY

1. In a saucepan, take the artichoke halves, peas, butter, and mint along with the remaining reserved broth and cook for 2–3 minutes until items are hot.

2. Place the risotto cake in the middle of the plate. Top with the chicken breast. Around the plate, distribute the peas, artichokes, and tomatoes. Lace the emulsion over the items on the plate from a squeeze bottle, or place spots of sauce around the plate.

Now this recipe is a bit tedious to prepare and would consume a lot of your time, too. To maybe remedy that, I suggest you read the entire French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe once. That way, you would be able to estimate the work you might need to do. Then, make a list of all the ingredients you might need and make sure you have all of them before you start cooking. Lastly,  follow the recipe as it is written so that there’s less likelihood that you’d bungle the finished product.

Lobster Burger with Foie Gras and Yellow Tomato on Vanilla Brioche

One of the most beloved delicacies in French cuisine is foie gras while one of the most beloved foods in America is the burger. So what better way to introduce your friends to French dishes than to present them with this fusion dish. This is especially great for those who are reluctant gastronomic adventurers. And don’t worry, a healthy helping of  Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche will not disappoint, even those who are new to French cuisine.

Serves: 6

10 oz raw shrimp, peeled and deveined
6 oz sole
1 squeezed lemon
4–5 oz heavy cream
A dash of Tabasco Sauce
Salt or sea salt, to taste
Ground white pepper
2 tsp Spice de Cosette
1 lb raw lobster meat (small dice from whole lobsters or diced raw tail meat; see Note)
1 Tbsp chopped dill
1 oz shallots, diced and sautéed
6 slices foie gras
12 enriched vanilla brioche buns
12 yellow tomato slices
Extra-virgin olive oil
1 oz frisée
1. Place the shrimp and sole in a food processor and puree. Add the lemon juice, cream, Tabasco, salt, white pepper, and Spice de Cosette.

2. Remove the puree from the food processor and place in a bowl with the diced lobster meat. Add the dill and sautéed shallots, mix well, and let the mixture rest for at least 2 hours in the refrigerator.

3. Shape the mixture into 6 equal patties and grill 1–3 minutes on each side.

4. When the burgers are almost done, place a heavy iron skillet on top of the grill, pour some extra-virgin olive oil, and cook the foie gras in medium temperature.

5. Split the buns and place a slice of yellow tomato on the bottom of each. Place a lobster burger on top of each tomato slice and a slice of foie gras on top the tomato. Place some frisée on the foie gras and cover with the top half of the bun.

Note: Lobster meat can be difficult to remove from the shells. Plunging the whole lobsters into boiling water for1–2 minutes makes the job easier. The lobster should not be fully cooked for this recipe.

If you know how to use a food processor, a grill, and a skillet, then this recipe would be easy as pie to follow. Plus, you don’t have to scour the city for the ingredients because they’re quite easy to find in most supermarkets. The lobster and the foie gras might be a bit too pricey for an everyday fare though. More so if you’re only making it for yourself.  So I suggest you make Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche during those special occasions, especially when there’s somebody around you want to impress.

7 Top French Chefs of All Times

French cuisine is among the most interesting cuisines in the world today. It is one of the oldest and most stylish cuisine out there. And this is partly due to the wonderfully brilliant and amazing French chefs that have made innovations and breakthroughs in the French culinary world. Now here are the seven top French chefs that have had huge contiributions in the history of French cuisine.

7. Bernard Loiseau

Bernard Loiseau was born on January 13, 1951. He first got interested in the culinary arts when he was a teenager. At that time, he was an apprentice of the famous Troigros brothers in Roane at their equally famous restaurant La Maison Troigros for about three years. He was among the biggest supporters of the simpler and more delicate dishes of Nouvelle Cuisine, and his restaurant La Côte d’Or was among the most sought after dining places in France. In fact, he was such an icon of the said style that many believe he inspired the character “Auguste Gusteau” in the highly popular animated movie “Ratatouille”. Sadly though, he committed suicide on February 24, 2003 due to depression caused by his restaurant being downgraded in the Gault Millau guide and being threatened with the removal of one star in the Michelin guide.

6. Joël Robuchon

Joël Robuchon was born on April 7, 1945 in Poitiers, France. He is considered to be among the best and most influential chefs in the world today. In fact, he has been given the Meilleur Ouvrier de France award in 1976 and declared by Gault Millau as the Chef of the Century. As with most famous chefs, he has a chain of popular restaurants, most of which have been awarded Michelin stars, and has also published several cookbooks. His restaurants can be found in major cities around the world. Moreover, he is the mentor of the equally awesome chefs Gordon Ramsay, Eric Ripert, and Michael Caines.

5. Paul Bocuse

Paul Bocuse was born on February 11, 1926. Bocuse is among the proponents of Nouvelle Cuisine and has made significant contributions to French cuisine throughout his career. He was the inventor of the famous truffle soup and has founded the internationally famed Bocuse d’Or, a world chef championship that happens every two years in Lyon, France. According to TIME Magazine, Bocuse is the “grumpy pope of French cuisine” due to the many significant culinary heritage and innovations he has contributed to the world of French cuisine. There are even rumors that he may be about to receive the “Chef of the Millennium” award this year from the culinary Institute of America.

4. Georges Auguste Escoffier

Georges Auguste Escoffier was born on October 28, 1846. Escoffier is among the most notable names in the history of French cuisine. He has been credited by some as one of the founders of modern French cuisine because he was the first to simplify the traditional way of cooking in France. He published many famous cookbooks and invented the delectable dessert we call “peach melba”, which he made in honor of Australian soprano Nellie Melba. Of all his achievements in French cuisine, perhaps the most significant one was his collaboration with the famous Cesar Ritz of Hotel Ritz. He ran the restaurants in several Hotel Ritz and established quite a name in Haute Cuisine as a result. In fact, has been dubbed the “Emperor of Chefs” by Kaiser Wilhelm II for his culinary genius. And in 1920 he was given the National Order of the Legion of Honour, among the highest accolades awarded in France, for his influence and accomplishments in the culinary arts.

3. Marie-Antoine Carême

Marie-Antoine Carême was born on June 8, 1784, which was around the time of the infamous French revolution. He was dubbed the “chef of kings” because his services were most often requested by French society’s elites, even including Napoleon Bonaparte. He was also called the “king of chefs” because he was considered to be the biggest influence of Haute Cuisine in the history of France. He started out as a kitchen helper in a restaurant and then as an apprentice to the pastry chef. It was as a pastry chef apprentice that he started experimenting with elaborate food presentations that made him quite popular among France’s high society. By the time he was in his twenties, he was cooking for a French diplomat and a couple of foreign kings. In his lifetime, Carême modernized and organized the kitchen, wrote several cookbooks with hundreds of recipes, designed the standard chef’s hat, invented new sauces and categorized them, and wrote tutorials on his elaborate pastry sculpture

s. For Carême, presentation is as important as the food that’s being served.

2. François Massialot

François Massialot was among the first popular French chefs in French cuisine history. He was thought to be born sometime in the year 1660 in Limoges, a city in west-central France. He was the chef of several members of the French nobility including Marquis de Louvois, Philippe 1, and Philippe II. Massialot was quite proud of the fact that he cooked for French nobles and even considered himself as some sort of royalty in the world of French cuisine. His most influential contribution to French cuisine are his cookbooks, which were translated into English in 1702 and had been used by other professional chefs until the 1900s. It was also in his cookbooks that crême brulée and meringue recipes first appeared in print.

1. Guillaume Tirel

Guillaume Tirel, more popularly known as Taillevent, was born in the year 1310 in a place called Pont-Audemer, which is somewhere in northern France. Tirel was the chef of the royal French court from the reign of Philip VI until Charles VI. His biggest contribution to French cuisine was the cookbook Charles V commissioned him to compile. It had all the recipes of the food he served in court during his years as head chef. The cookbook was entitled Le Viandier and was, according to experts, the first cookbook in the history of French cuisine. Another influence attributed to Tirel was the consumption of red wines produced in Burgundy and the south of France. By the time of his death he was cooking for Charles VI under the title Head of the Royal Kitchens.

Do you recognize any of the chefs mentioned in this list? Are you a fan of any of them? Well, fan or not, you cannot deny the great influence these men have contributed on the great art of French cooking. It is mostly due to them that French cuisine has become the exquisite tradition that it is today.

 

7 Most Popular French Desserts

I love desserts. Who doesn’t? For the French, it is as important as the rest of the meal. In fact, for many people, it is the most anticipated part of dinner. Now here are the seven most popular French desserts you can try for those French dinner parties you might be planning with your fellow Francophile friends.

1. Tarte de Pommes a la Normande (French Apple Tart)

Recipe: allrecipes.com
This delicious tart is perfect for an after dinner with friends. I can just imagine me baking this for my girlfriends; that is, if I ever get my hands on an oven that works. Haha. But yes, I know a couple of gals who would love this tart, especially because of the almonds. It would even make a perfect treat over coffee or tea.

2. Charlotte Russe au chocolat (Chocolate Charlotte)

Recipe: allrecipes.com
If you know lady fingers, then you know this cake could only be delicious. Obviously I love lady fingers. And more than that, this cake also has chocolate! Yummy! And the recipe doesn’t really require a lot of work. But even if it did, if the end product is as delicious as this, who cares about the hard work. Right?

3. Éclair

Recipe: allrecipes.com
This one is actually one of my personal favorites, which may not really be saying much since I have a sweet tooth and I love almost all sweet things. Still, who could resist eclairs? I, and a lot of my friends, certainly can’t! Plus, if you put them all in a row, they would make a lovely presentation. Perfect for those after-dinner parties.

4. Madeleines

Recipe: allrecipes.com
As I’ve mentioned before, in another post, this mini cake owes part of its popularity to Marcel Proust’s book. But if you ask me, I think it owes a bit of its fame also to its scrumptious deliciousness. If you think I’m just exaggerating, then you have never tasted these sweet confections before, which means you are missing out on a pretty sweet gastronomic adventure.

5. Dessert Crepes

Recipe: allrecipes.com
I just love how these thin pseudo pancakes are so versatile. They can be paired with almost anything. And they are even more delicious when paired with fresh fruits and a dollop of whipped cream. Now, if you want a healthier treat, you could dispense with the cream and just have the fruits as filling. Fruits are, after all, full of fiber and vitamins. Either way, it sounds so yummy, doesn’t it? In fact, just thinking about them is making me hungry.

6. Chocolate Ganache Cupcakes

Recipe: foodnetwork.com
There has been some debate as to where ganache was really invented, in France or Switzerland. If you ask me, it doesn’t matter where it really came from. What matters is that it’s one of the most delicious things in the world. And you can put it as a filling or glaze to almost any pastry! Amazing, right? And the cupcake recipe here is so easy it’s adorable. More than that, I’m a big fan of coffee, chocolate, butter, and cream. So getting all of these tasty flavors in one yummy treat is, for me, pure indulgence. Just amazingly delicious!

7. French Meringues

Recipe: allrecipes.com
Now this one is an old favorite of mine. I’ve been eating these things even before I could read or write! I’m serious. These confections are very easy to prepare and they just melt in your mouth like dollops of snowflakes, only sweeter. And you could make them in different colors, too. You just add some drops of natural food coloring into the mix. But if you ask me, I prefer the white ones. I don’t know why but they look more delicious to me than the colored ones.

Do you love desserts as much as I do? Well then, try out some of these recipes and treat yourself to any of these sweet confections today.

 

7 Easy to Make French Appetizers

An appetizer, according to encarta dictionary, is a small dish of food served at the beginning of a meal to stimulate the appetite; hence the name. In French cuisine, every part of dinner is essential. But if you ask my opinion, I think appetizers might be the most important part, since they sort of prep people for the rest of the meal. Now here are seven easy-to-make French appetizers.

1. Tranches au Fromage (Cheese Toast)

Recipe: epicurious.com
Who doesn’t love toast?! It’s one of the yummiest and easiest foods that you can prepare. And this recipe has cheese and mustard, which are both equally delicious. Plus, this recipe requires only a few minutes to prepare, which makes it doubly amazing. Oh yeah, in case you’re wondering, black bread is another term for rye bread. So yes, the ingredients are easy to find, the instructions are easy to follow, and the end product is pretty delicious. More cheese toast, anyone?

2. Tarte au Fromage (Cheese Tart)

Recipe: frenchfood.about.com
This is another deliciously excellent cheese appetizer. It might take a bit longer than most to prepare, but you wouldn’t regret making it. And yes, it is very easy to prepare. There are no complicated processes or cooking techniques needed. You just need to set the dough for a couple of hours. But other than that, it’s a breeze to prepare.

3. Seafood Fondue

Recipe: cdkitchen.com
I’ve always found fondue recipes cute and fun. And this recipe let’s you see that fondue is not just fun to eat, it is also fun to prepare. Seriously, the whole thing is reminiscent of when you were a little girl playing chef with your little pots, pans, and stove. Who said preparing appetizers has to be all business, right?

 

7 Tips on Buying French Cheese

French cheese have grown quite popular these days. Some use it as an ingredient of a favorite dish, others put it in their favorite bread, while others still eat it as it is along with a glass of red wine. However, there are some people who just find it hard to choose that perfect round of Camembert or Brie; or know where to get it. Well, I am no expert but here are seven tips that might help you get that favorite French cheese you want to buy on your next trip to the market.

1. Know what’s in season

As I might have mentioned before, among the most important aspects of French cuisine is the ready availability of ingredients. It is the same with cheeses. Experts say that some cheeses are best during particular seasons. For instance, Camembert is best during spring while Beaufort is tastiest in autumn. Remember, dishes in French cuisine are often seasonal; the same thing goes for French cheeses.

2. Buy from specialist shops

As with most things, it is best to get them from the experts. More often than not, specialist cheese shops or fromageries get their cheeses only from the best cheese makers. They very rarely get their products from factories that mass produce cheese. In fact, most specialist cheese shops actually only buy from small farms that make one particular kind of gourmet cheese. This means that specialist cheese shops would most likely have the best, or near that level of quality, brands of each type of French cheese. However, there is a downside to this. Most products from specialist shops are more expensive than those sold in supermarkets. So you have to decide which one’s more important to you, quality or affordability.

8 Most Popular Types of French Bread

As I’ve mentioned before, wine is an important part of French cuisine. Now, bread is just as important, maybe even more so. Traditionally in France, bread is consumed for breakfast, lunch, and dinner. It is so essential for meals that people would hazard heavy rain, strong winds, or even flood just to visit the local boulangerie for some baguettes. But baguettes are not the only kind of bread you can find in France. Now here are eight types of French bread that have become popular around the world today.

1. Baguette

Now, who doesn’t know this world famous bread? Despite its popularity, the baguette is considered one of the simple breads because traditionally it is made of only flour, salt, yeast, and water. It is also often baked and consumed in the same day because it does not have preservatives and would go stale the next day. The baguette is closely linked to French cuisine. It is even synonymous with the term “French bread” in some countries. And it can be used to accompany almost any French dish or any kind of French cheese. Yes, it may be a simple bread but it is one of the most versatile ones out there.

2. Pain de Campagne

Pain de campagne literally means “country bread” in French. Typically, it is a large round or rectangular bread made with natural leavening, salt, water, and a mixture of white, rye, and/or whole wheat flour. It tastes a tad like the common sourdough, but less sour. This bread could be as heavy as four to twelve pounds and has a thick crust, which makes it last longer than the baguette.

3. Ficelle

Ficelle means “string” in French. It is a typical French bread and actually has the same ingredients as the baguette. The only difference between the two breads is that the baguette usually measures up to two inches in diameter while the ficelle is thinner, usually one inch in diameter. Most of the time the two have the same length but some boulangeries bake ficelles much shorter than baguettes. It is advisable to consume ficelle fresh from the oven as its crust dries up faster than the baguette because it’s much smaller in diameter.

4. Bâtard

Bâtard is made with the same dough as the baguette. Just like ficelle, its name has more to do with its shape rather than its ingredients or the process with which it is baked. You see, the word bâtard in French means “bastard”. In fact, it is called the “bastard baguette” by some. It is called that because it is considered an inferior version of a baguette. Compared to the baguette, bâtard is bigger in diameter but shorter in length. Now, the bâtard may be inferior for some strict traditionalists but some people actually prefer this to the baguette since it has a bigger diameter, which makes it perfect for those lovely turkey sandwiches.

5. Pain de mie

This type of French bread is not usually found fresh in boulangeries. It is because pain de mie is a loaf of sliced white bread, similar to the white cream breads in the U.S. Its name literally means “the interior of bread”, which suggests the absence of a hard shell or crust. It is made with flour, milk, yeast, salt, butter, and sugar. It is sweeter than most French breads and is often bought already packed. It is the most popular bread for sandwiches and can be great for making toasts.

6. Fougasse

Fougasse is a flat rectangular bread that is quite similar to the Italian bread focaccia. It is believed to have been developed centuries ago to test the temperature of stone ovens. In France, it is most often associated with the Provence region where it is believed to be a speciality. The main ingredients of fougasse are flour, milk, yeast, water, olive oil, and various herbs. Sometimes bakers include other things inside the dough such as cheese, meat, or fruits. This is done by folding the dough over the fillings. Then, the dough is shaped into a tree, a leaf, or a wheat stalk before it is put in the oven. Kind of cute, isn’t it?

7. Croissant

Now, who hasn’t heard this delicious sweet bread? Anyone who has visited a cafe knows this one. Why? Well, because croissants are the perfect bread to munch over a yummy cup of cappuccino or mocha latte, that’s why. Actually, a croissant is considered a pastry-bread hybrid. Its dough is made with yeast, milk, flour, salt, sugar, butter, water, and egg. And of course, a croissant would not be complete without its filling. Like in fougasse, fillings can be varied. The most common are chocolate, almonds, cheese, ham, and raisins. In France, though, it is often baked with almond fillings or none at all.

8. Brioche

Brioche is another sweet French bread that is fast becoming popular today. Like croissant, its dough is made with flour, milk, yeast, salt, butter, eggs, and some sugar. It is often baked in these fluted round flared tin molds and is haped by making two dough balls, with one dough smaller than the other. The smaller dough ball is placed on top of the bigger dough ball before it is glazed with egg and sprinkled with a bit of sugar. Sometimes it is baked with fruit filling or topped with pate or other meats. Absolutely delicious!

Is your favorite bread in the list? If it isn’t, what is your favorite French bread? How do you eat them? Favorite or not, French breads are some of the most delicious baked goods in the world and anyone who loves to eat should really try them.

Top 10 French White Wines

France is popular for its rich cuisine and its cuisine wouldn’t be complete without its complementary wines. Now here are top ten French white wines for those out there who prefer fish, seafood, or fowl over red meat dishes.

1. Laurent Perrier Ultra Brut NV

Product link: snooth.com
Price: $32.99
Champagne is one of the most popular drinks you will most often find in parties. Now this one has rich tones of peach stones, orange blossoms, and lemon zest with a hint of almonds. This lively wine would complement pescetarian dishes really well.

2. Le Meurger Bourgogne Chardonnay 2008

Product link: snooth.com
Price: $18.99
Burgundy is a place that’s famous not only for its Pinot noir grapes but also for its Chardonnay. So knowing that this bottle came from there could only mean good things for anyone who gets their hands on this. This wine has hints of cinnamon, honey, butter, and nuts. It would complement risotto and pasta dishes.

3. Chateau Ste. Michelle & Dr. Loosen Eroica Riesling 2006

Product link: snooth.com
Price: $15.99
This wine was made from Riesling grapes and has subtles traces of sweet melon, peach, and honeysuckle. It is a popular vintage because it is just lively and sweet enough for an entire dinner. It would complement a variety of chicken dishes quite well.

4. Domaine de Bellivière Jasnières les Rosiers 2004

Product link: snooth.com
Price: $29.99
This bottle was made from Chenin Blanc grapes, a not so popular variety. It has hints of tropical fruits such as pineapples or guava but has obvious traces of other flavors such as honey, marzipan, peach, and quince jelly. It would complement grilled or spicy fish, or other seafood dishes.

5. Château Le Grand Verdus Ct-6 Bordeaux Blanc Aoc 2007

Product link: snooth.com
Price: $23.63
This white wine from the Bordeaux region has rich traces of reserved fruits and could be excellent for cooking. It also tastes a bit lush and a tad sweet on the tongue. It would go well with creamy pasta and rice dishes.

6. Paul Blanck Gewürztraminer Alsace Altenbourg 2000

Product link: snooth.com
Price: $15.00
This bottle of of white wine was made with Gewürztraminer grapes from the Alsace region of France. It has traces of very ripe fruits and could have hints of lychees. It also has roses, passion fruit, and other sweet floral aromas. It would complement any fowl dishes particularly ones with turkey or chicken meat.

7. Château Puysserguier, Saint Chinian White, 2008

Product link: snooth.com
Price: $19.74
This bottle is a blend of Grencache Blanc, Maranne, and Vermentino grapes. It has subtle hints of honey and spice , and acacia flowers. This wine would complement vegetable or pasta dishes quite well.

8. Picpoul de Pinet, Fougeray de Beauclair 2007

Product link: snooth.com
Price: $8.93
This wine from the Burgundy region of France was made with Picpoul (or Piquepoul) blanc grapes. It has subtle traces of nuts, cinammon, dry herbs and spice, and even ripe orchard fruits. It goes well with fish and shellfish dishes.

9. Cote Tariquet Vin de Pays des CĂ´tes de Gascogne 2007

Product link: snooth.com
Price: $7.99
This table wine is a blend of a variety of Chardonnay grapes from Armagnac region of France. It is filled with the taste of rich tropical fruits and is a good complementary wine for vegetable or rice dishes.

10. Domaine Josmeyer Mise du Printemps Pinot Blanc Alsace 2008

Product link: snooth.com
Price: $4.99
This bottle is full of rich white fruits and beautiful grape and peardrop aromas. It would complement seafood dishes, particularly shrimp, or a plate of spicy tomato salad.

So, are you convinced yet that white wine could be as great for dinner as the red? You should try whipping your favorite fish or chicken dishes today, pick up a bottle of white wine to go with it, and be surprised by how good the combo is. Bon appetit!