Fricassee or fricassée/ˈfrɪkəsiː/ is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce. Fricassee is an old term, first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to…
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mé·lange māˈlänj/ mixture; medley a mixture often of incongruous elements from French mélange, from mêler ‘to mix.’ Mélange got mixed into the melting pot of English back in the 1600s. It derives from the Middle French verb mesler, which means “to mix.” “Mélange” is actually one of several French contributions to the English body of words for miscellaneous mixtures. “Pastiche” (meaning “a composition…
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While it’s been well over a year ~ about 18 months, in fact ~ since we returned from our month-long sojourn in the dreamy demographics of France, I find it curious to remember the things I do and bask in the memories I choose to keep. We adored our time there. Paris is truly a…
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Following the profound treat I experienced in France, I simply could resist the temptation to try crusting my own fish at home ~ creating My OWN French Heaven. Stéphane and I agree on many things, one being that cooking should be simple. In order to truly taste and fully savor all the dimensions of the multitudes of fresh foods…
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After basking in the flavors of France for a month, I’m still feeling a bit of Provençal providence in the kitchen. Known for the amazing bouillabaisse, rich and delicious ratatouille, succulent olive oil and juicy olives, super salty tapenade and sardines, as well as the fragrant floral herbs, I feasted upon these items each and every day (along with my…
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In my little dreamworld of fantasy food and good company, this was absolutely one of the best days I could have ever imagined. Stéphane, my dear friend, made it that day. Although I’d never met My French Heaven before in person, I have been dreaming for years and years of the opportunity to experience Stéphane…
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This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…
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Both dramatic and gorgeous a terrine isn’t just visually arresting; it’s also absolutely delicious in every way— and such a sophisticated change of pace from a simple salad or steamed side. A vegetable terrine, chock full of farm fresh veggies, is really something else. It’s cultured. It’s elaborate. And, oh, yes Brian, it is French. A terrine (French…
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