The French have a reputation for eating very rich, elegant, almost fussy meals, but in fact everyday French cooking can be surprisingly simple. Many famous dishes originate from humble ingredients or even from legendary kitchen disasters--onion soup is nothing but onions and water, tarte Tatin is an apple pie that crashed to the floor and had to be served upside down. What makes a French meal really different is a set of standard foods traditionally present on the table, and the meal's pace.
A Simple Fish to Start
The French cook starts thinking about dinner early in the day, and shops local markets every day for the freshest and most economical ingredients available. She is looking especially for good bread, wine, cheese and fruit to accompany dinner. And she's willing to start dinner prep after work at 6 p.m., so the family can eat together, leisurely, at 8:30 or 9. A good "practice" French meal might be quickly broiled salmon steaks rubbed with olive oil, and steamed new potatoes followed by a chocolate mousse for dessert.
Steak au Poivre
For another quick dinner, try steak au poivre (steak with pepper). This is not, as its name might imply, a vaguely Oriental beef stew full of green bell pepper and soy sauce. For steak au poivre, rub a generous teaspoon of fresh cracked black pepper on both sides of a good steak, and sear or broil it quickly over high heat until it is rare or medium rare. Accompany it with bread, some fresh haricots verts (green beans), and finish the meal with a fruit tart or cheese platter. Of course, don't forget the wine.
Courses and a Cassoulet
A French meal is planned around three or four courses. Rather than centering on the trinity of meat-starch-vegetables, it might flow from souffle to meat to salad to cheese and fruit. (Salad follows the main course, so its vinegary dressing will not spoil the taste of the wine.) When you are ready to try a heavy, classic cassoulet, loaded with duck, pork, sausage and beans, you might want to serve only a green salad and then perhaps fresh melon or light cookies for dessert.
A Lunchtime Classic
For lunch, croque monsieur is a well known sandwich sometimes called the French equivalent of ham and cheese. Layer baked ham and Swiss cheese on toasted white bread, and spoon some bechamel (simple white cream sauce) over it. Sprinkle grated Gruyere cheese on the sandwiches, and then put them in a 375 F oven for about 15 minutes. A tossed green salad and fresh fruit for dessert finish the meal.
Coq au Vin
Coq au vin, chicken in red wine, is a great example of French thrift in action--this flavorful stew probably originated as a way to use up a tough old chicken. It requires first sauteeing mushrooms and pearl onions in salt pork, and then browning, in the same fat, a cut up chicken. The chicken is then gently simmered in red wine, broth and herbs. This is another rich meal which might go well with plain mashed potatoes and boiled peas. Don't forget the wine, and perhaps cheese for dessert this time.
Tags: cheese fruit, finish meal, forget wine, French meal, green salad, steak poivre
