DIFFERENT WAYS TO COOK RICE

Rice needs to be thoroughly washed.

A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it.

If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Steamed rice

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Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Boiled rice (japanese method)

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Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice.

It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

Rice with fig sauce.

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Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

Orange rice

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Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

Rice with raisins

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Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

Rice with peaches

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Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

Browned rice

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Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy.

Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

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MACARONI RECIPES

Home-made macaroni.

To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni

Put a large cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce

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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce

Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola

Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni

Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

So much macaroni, so little time!

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Great Wine Gifts

For virtually any occasion, such as special moments and holidays, wine makes a great gift.

From informal meetings to wedding celebrations and bashes, wine is a gift that is truly hard to beat. There are several different gifts you can get that relate to wine. No matter who it may be that you are giving the gift to – wine is something that is truly appreciated – a gift from the heart.

Among the several gifts of wine that you can give, is personalized wine.

There are several companies that offer personalized wine and champagne gifts, complete with custom made designs and labels. For corporate events and parties, a personalized wine gift is an ideal way to showcase your gratitude and give a gift that truly shows how much you care.

If you prefer, there are also ways that you can create your own personalized gift of wine.

First of all, you’ll need to select a wine label from one of the numerous custom wines available. Next, you will need to personalize your text by adding your own messages and ideas. Last, you’ll need to select a container or wrapper that is best appropriate for your gift of wine. You should be as creative as possible, as it will help to make your wine gift to have a bit more impact.

Another great wine related gift that you can give are corkscrews.

Corkscrews make for a truly great gift, allowing you to open wine bottles with the corks intact. Wine lovers who want to open a bottle of wine every now and then, and keep the cork in great shape will truly appreciate the gift of a corkscrew. Corkscrews are also used in restaurants as well, as they can easily remove even the toughest of corks.

Another great gift that relates to wine is the pocket vineyard, which is an electronic device that contains a wine glossary, vintage wine charts, and even suggestions and ideas for pairing wine with food.

The pocket vineyard is a great gift for anyone who likes wine, as it allows them to learn more about wine in general and make better choices overall when it comes to wine.

You can find many other wine gifts to give as well.

If you look on the Internet, you can find all different types of wine gifts that you can give to virtually anyone. You can also find great gifts in local stores as well, many of which are available at great prices. If you aren’t sure about what to get someone, you can always ask. Although there are many different gifts that you can give for a variety of occasions, few gifts have the impact of wine.

If you choose – you can always give the gift of wine – a bottle that is sure to please anyone.

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Recipes With Rosemary

Rosemary is one of my favorite herbs – its clean, spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day.

It is the hardiest plant in my herb garden, surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too.

I love Roast Lamb with generous amounts of rosemary and garlic tucked underneath as it cooks or else I take Nigella Lawson’s advice and mince the garlic and rosemary to a paste with some olive oil and tuck it into small incisions in the meat before cooking.

After that the meat just cooks itself (as long as you remember to switch on the oven for it!) and you have a marvellous Sunday lunch for very little effort. A dash of red wine added to the juices from the roasting dish and warmed through gives you a ‘jus’ that any five star restaurant would be proud to own – do spoon off the excess fat first though. For a totally low effort lunch serve the roast lamb with a generous green salad and boiled new potatoes, or expend the effort you’ve saved with the meat on producing loads of crispy roast potatoes, baked butternut squash and tender green peas.

The following rosemary with pasta sauce recipe came from experimenting with a recipe from Marcella Hazan’s Marcella’s Kitchen.

To her tomato and rosemary pasta sauce I added some tuna to create a nutritious and delicious meal for my kids – the balsamic vinegar gives a mellow, rounded note to the sauce and is not in the least overpowering as I thought it might be.

Penne with Tuna, Tomato, Rosemary and Balsamic Vinegar

For 450g/1lb pasta
8 tablespoons olive oil
3 or 4 cloves garlic
2 sprigs rosemary
450g/1lb tinned tomatoes, drained and chopped
2 teaspoons balsamic vinegar
1 tin of tuna drained

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Put the olive oil, thinly sliced garlic and rosemary sprigs in a frying pan over a medium heat.

When the garlic starts sizzling add the tomatoes, with salt and pepper and cook for 10-12 minutes.

When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Add the tuna, stir, then off the heat stir in the balsamic vinegar and serve immediately.

There is a wonderful recipe for a Rosemary Cake in Nigella Lawson’s book ‘Feast’.

She allocates it to her Funeral Feast section, as rosemary has always been the herb of rememberance, but this cake is great for any occasion when a light, not too sweet, plain sponge is required. It has apple in it too and the combination of that and the rosemary, gives a moist but aromatic cake. A long sprig of rosemary adorns the top of the cake and as it cooks releases more aromatic oils into the cake. Try it.

To make use of the health boosting properties of rosemary try a cup of rosemary herbal tea.

One sprig with a cup of boiling water poured over it and left to stand for five to ten minutes, makes a revitalising and stress-relieving tea. It acts as an anti-inflammatory and aids circulation, helps with stress, anxiety and depression and improves memory and concentration. It also is a useful source of easily absorbed calcium, far more effective than taking pills.

So plant a rosemary bush in your garden or in a pot on a balcony for your own free, energy-boosting calcium supplement!

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Pumpkin pie

Pumpkin pie is a traditional sweet dessert, eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada.

The pumpkin is a symbol of harvest time and featured also at Halloween.

Pumpkin pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust.

The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

Pumpkin pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included); this is a seasonal product available in bakeries and grocery stores, although it is possible to find year-round.

Pumpkin Pie Preparation

The traditional method for preparing a pumpkin pie involves the use of a “pie pumpkin” which is about eight to ten inches in circumference, being smaller than a “jack o’lantern” size pumpkin. The pumpkin is sliced in half, and the seeds removed. The two halves are heated until soft. This was traditionally done either in an oven or over an open fire, but nowadays, stove tops and microwaves are frequently used. Sometimes the pumpkin halves are brined to soften the pulp, rather than cooked. At this point the inside “pulp” is scooped out and pureed in a blender to ensure its consistency. At this point, the blended and cooked pulp is comparable to that in a canned product.

This pulp is then mixed with nutmeg, sugar, and other pumpkin pie type spices, then baked in a pie shell.

Pumpkin Pie History

The pumpkin is native to the continent of North America. It was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. The Pilgrims brought the pumpkin pie back to New England,while English method of cooking the pumpkin took a different course.

In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices and sugar and then baking it whole.

What recalls the past better than rich pumpkin pie?

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Edible Flowers

Edible flowers are flowers that can be eaten.

Edible flowers may be preserved for future use using techniques such as drying, freezing or steeping in oil. They can be used in drinks, jellies, salads, soups, syrups and main dishes.

Flower-flavoured oils and vinegars are made by steeping edible flower petals in these liquids.

Candied flowers are crystallized using egg white and sugar (as a preservative).
Flowers have traditionally been used in many types of cooking: European, Asian, East Indian, Victorian English, and Middle Eastern. Early American settlers also used flowers as food.

Today, there is a renewed interest in edible flowers for their taste, color, and fragrance.

Edible flowers can be used fresh as a garnish or as an integral part of a dish, such as a salad. Squash flowers can be fried in light batter or cornmeal. Some flowers can be stuffed or used in stir-fry dishes. Edible flowers can be candied; frozen in ice cubes and added to beverages; made into jellies and jams; used to make teas or wines; minced and added to cheese spreads, herbal butters, pancakes, crepes, and waffles.

Many edible flowers can be used to make vinegars for cooking, marinades, or dressings for salad.

Herbal flowers normally have the same flavor as their leaves, with the exceptions of chamomile and lavender blossoms, where the flavor is usually more subtle.

Pesticides for use on fruits and vegetables have undergone extensive testing to determine the waiting period between treatment and harvest and potential residuals on food. Pesticides used on flowers and ornamentals have not been evaluated to determine their safety on food crops. Do not eat flowers from florists, nurseries, garden centers, or flowers found on the side of the road. Consume only flowers that you or someone else have grown specifically for that purpose. If you have hay fever, asthma or allergies, it best not to eat flowers since many allergies are due to sensitivity to pollen of specific plants. It’s best to introduce flowers into your diet one at a time and in small quantities.

Growing Edible Flowers

Growing edible flowers is essentially the same as growing flowers for ornamental purposes.

Most flowers require a well-drained soil with a pH around 5.5 to 6. Soil test. Use a 2- to 3-inch layer of mulch to reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and reduce the amount of soil splashed onto the plant during a heavy rain. Irrigate to keep plants actively growing and flowering; most plants will need 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for extended periods of time can increase the chances of disease development. Irrigating with a soaker hose works well.

Chemicals for pest control for edible flowers should be avoided, if possible.

Hand-pick harmful insects. Beneficial insects, such as lady beetles and praying mantids, can be used to decrease insect populations. Growing different flowers together provides diversity to support a good beneficial insect population and keeps pest problems low. Many gardeners locate their edible flower garden away from other plants to avoid chemical spray drift.

Many edible flowers can be successfully grown in containers.

Harvesting Edible Flowers

Flavor can vary with growing conditions and cultivars. Conduct a taste test before harvesting large amounts of a particular flower. Flowers should be picked in the cool of the day, after the dew has evaporated.

For maximum flavor choose edible flowers at their peak.

Avoid flowers that are not fully open or that are past their prime. To maintain maximum freshness, keep flowers cool after harvest. Long-stem flowers should be placed in a container of water. Short-stemmed flowers, such as borage and orange blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic bag, and stored in a refrigerator. Damp paper towels placed in the plastic bag will help maintain high humidity.

Because pollen can distract from the flavor, it’s best to remove the pistils and stamens. Pollen may cause an allergic reaction for some people. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies.

For edible flowers such as calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the flower petals are edible.

The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.

Now that you know a little something about edible flowers, bon apetit!

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Is Nonstick Cookware Safe?

Cooks everywhere, especially low fat cooks, have come to rely on nonstick cookware as a great way to cook or bake food, from omelets and sauces to perfectly shaped bundt cakes, without being left with a huge sticky clean-up afterwards.

In the world of low fat cooking in particular, nonstick pans are a necessity, since they require little or no oil for cooking.

But not for the first time, questions have been raised about the safety of nonstick cookware, mostly because of environmental concerns about perfluorooctanoic acid (PFOA)—also known as C-8—a chemical used to bond the nonstick coating to the pan.

PFOA (C-8) and DuPont

In early 2006 the Environmental Protection Agency (EPA) asked eight American companies, including DuPont, maker of Teflon-brand nonstick cookware, to work towards the elimination of PFOA—which they labeled a likely carcinogen—by 2015.

PFOA has been shown to cause cancer, low birth weight and a suppressed immune system in laboratory animals exposed to high doses of PFOA. Studies have shown the chemical to be present at low levels in the bloodstream of 9 out of 10 Americans, and in the blood of most newborns. And although the effects of PFOA at lower doses in humans are disputed, there does seem to be a link between PFOA and raised levels of cholesterol. More seriously, some people have claimed that PFOA exposure caused birth defects in babies born to mothers working at a Teflon plant in the early 1980s.

How the chemical is transmitted to humans is unclear, and, thus far, there’s no evidence that nonstick cookware in particular is to blame.

But DuPont has been in the cross-hairs of the EPA for some time, and was heavily fined for allegedly hiding data for many years on the toxicity of PFOA, and also for contaminating the Ohio River drinking-water supply near its West Virginia plant.
Feeling the Heat
Back to nonstick pans.

Both DuPont and the EPA say that cooks have little to worry about if they use nonstick cookware properly.

There’s little dispute that, above certain temperatures—hotter than the smoke point of cooking oils or the point where food is burned—the nonstick coating will break down and release toxic fumes. Any surface that’s subject to extreme temperature will give off toxic gases. According to DuPont, cookware with Teflon nonstick coating has a recommended maximum use temperature of 500 degrees Fahrenheit and that significant decomposition of the coating will occur only when temperatures exceed about 660 degrees Fahrenheit, which could easily happen if nonstick pans were left dry or empty on a hot burner.

Cook’s Illustrated magazine reported on tests of nonstick skillets in its May/June 2005 issue, and found that such extreme temperatures could even be reached by cooking some foods on high heat (such as stir-fries). In most cases, the top temperature registered for only a second or two, falling by as much as 200 degrees as the food was moved around the pan. In 2003 the Environmental Working Group (EWG) reported that nonstick coatings “could reach 700 degrees Fahrenheit in as little as 3-5 minutes, releasing 15 toxic gases and chemicals, including two carcinogens.” The release of toxic fumes from nonstick cookware is known to kill pet birds at much lower temperatures—as low as 464 degrees Fahrenheit, according to the EWG.
Nonstick Cookware and PFOA

But while PFOA is used to bond the coating of nonstick cookware, DuPont claims that this particular chemical is subsequently destroyed in the heating process in manufacturing, and not present in the finished nonstick surface.

Trace elements of PFOA were found in one extreme test where the surfaces of the pans were ground up, but today’s nonstick coated pans are tougher than ever before and can withstand less careful handling than previous generations of nonstick cookware.
Stick with Nonstick

There are two issues here: 1) whether PFOA is present in nonstick cookware, and 2) the emission of PFOA into the environment.

As far as cookware is concerned, there seems little reason to toss our nonstick pots and pans just yet. Under normal use, the pans are almost certainly safe. As far as DuPont’s, and other chemical companies’, responsibility to the environment is concerned, it seems that appropriate action is being taken to ensure that emissions of PFOA will be all but eliminated within 10 years. Whether the use of PFOA in nonstick coatings and other products will be completely phased out over time is unclear, although companies including DuPont are said to be looking for suitable alternatives.

Never leave nonstick pans unattended on an open flame or other heat source
While cooking, don’t let temperatures get hotter than 450 degrees
Don’t use metal utensils on nonstick cookware
Wash nonstick cookware by hand using nonabrasive cleaners and sponges (do not use steel wool)
Don’t stack nonstick cookware on top of each other
Keep pet birds out of the kitchen

Use Nonstick Cookware Safely

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Juicer Types

If you’re eating more raw foods and making that important lifestyle change, at some point you’ll need to consider investing in a juicer.

A blender is NOT the same thing. To get all the benefits of juicing fruits and vegetables, you need to be able to process every part of the food – seeds, stems, peels and pulp. That’s where all the vitamins are. A blender just can’t do that effectively.

A juicer will extract all the nutrients from fruit or vegetable that not even your stomach can adequately do.

Juicers routinely used to cost $300-$400 and more. The best ones still do, but if you’re just getting into juicing, there are less expensive styles on the market as well. Here are a few you can research to find the best one for you.

Natural food stores and cooking catalogues like Williams-Sonoma also carry juicers.

Here are some reasonably priced juicers to consider.

Omega 1000 – Makes good, virtually pulp-free juice. It’s a high-yield juicer but not good for juicing leafy greens.

This juicer will not process wheatgrass.

Price $150-$200

Commercial Champion – Better juice quality, pulpy with good nutritional value. Also a multi-purpose machine that grates and churns and can make nut butters.

A good heavy-duty juicer, high volume, good for families.

Does not process wheatgrass. Price $230-$300.

Solo Star – Create a pulpy juice, but very high nutrient value because the motor is a lower RPM. This is a multi-purpose machine that can grate, churn, make nut butters and extrude pasta. It can process wheatgrass. Price $190 – $300.

Green Power –

A premium juicer, although a more complicated machine with more parts that need to be cleaned.

Creates the least pulp with more nutrients. It is a Twin Screw Press type of juicer that is superior to masticating or centrifugal juicers. It will process wheatgrass. Also a multi-purpose machine. Pricey, but may be well worth it. Price $450 – $650

Here’s hoping you get a lot of benefit from your new juicer.

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Is Copper Cookware Dangerous?

No, not really.

It depends on what you mean by ‘copper cookware’.

Copper cookware is not dangerous as long as the inside of the cookware is lined with stainless steel or some other metal.

Copper cookware is dangerous if the cookware is unlined.

The copper can react with the acids produced when cooking food, which can lead to a serious case of food poisoning. Even storing food without cooking it in an unlined copper container can lead to food poisoning.

It is important to make sure the tin or stainless steel lining your copper cookware is intact and whole.

Cracks in the metal can potentially let the copper react with the food, so make sure that you take care of your cookware.

With the proper care and attention, your copper cookware can serve you very well without poisoning you.

Do not cook at very high temperatures unless your cookware explicitly says so. Always make sure you are using metal that has been properly treated before cooking at high temperatures. Do not forget to check with the store or your manufacturer’s customer service department if you are unsure if what your metal is made for in terms of cooking. Also use common sense – do not use a copper wok to bake a turkey with.

Copper cookware is dangerous only if used improperly.

Think of the famous adage about computers: the only mistakes they make are the ones that humans program into them. In a similar vein, cooking mistakes are the fault of the chef, not of the cookware. Make sure you know what you are doing by asking for help if you can.if you have to. Cooking does not have to be dangerous and is not dangerous if you follow the proper directions for cooking meals.

Read books on cooking with copper cookware or watch television shows about it

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Traditions Of French Cuisine

French cuisine is the amazingly high standard to which all other native cuisines must live up to.

The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one’s usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own.

French cuisine in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal.

Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants.

In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine.

This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine.

As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cuisine focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

Now that you know a little about french cuisine, bon apetit!

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