Thanks again for voting folks. Once more we have winner that will receive a fabulous cook book this time. You have voted Sangi’s Foodworld with the dish Profiterole. Congratulation!

Please check out the current event with the topic Syria. Its a fun event and you can also win!

The French cuisine also had its influences throughout history. It was Katharina di Medici, for example, that brought the Italian couisine to France in 1547.

The French cuisine is famous for its sauces such as Béchamel and Sauce Béarnaise, but also for it soups like the Bouliabaisse. Trying to name all dishes France is famous for would not make sense, I am sure you are much better in doing so.

Start date is the 10th of October 2010.
End date is the 10th of November 2010.

I am glad that I could find a great classic cookbook by Julia Child that fits the event very well:

“Mastering the Art of French Cooking, Vol. 1″

These are the RULES:

Who can participate?
Everyone that blogs and loves food.

What do I have to do to participate?

1. Cook a dish from the actual country of focus.
2. Post the recipe on your blog. Mention the event with a backlink and include one of the banners in the recipe post or on your blog in general.
3. Leave a comment with a trackback (backlink) to your recipe here (below), so we all can find
it.

How is the winner chosen?

After the event has finished I will put up a poll

on the blog that includes all participants. You will have 2 weeks time to vote for your favourite dish.

Can I participate with more than 1 recipe?

Yes, you can. All recipes participate the poll.

Banners you can take along:

(just copy the HTML code and paste it into your blog)

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Today the recipe brings us to France. The Salade Lyonnaise is a classic dish from the town of Lyon. It is prepared with Frisee salad but can be also done with arugula. The important thing is that the salad is a bit bitter.

Preparation time: 5 minutes

coking time: 15 minutes

difficulty: easy

Preparation:

Dice the onions and the bacon and fry in a pan on low heat until brown. This will take you 10 to 15 minutes.

Once the bacon is crispy, add a sip of vinegar.

Bring water to simmer. Put the egg into a cup and then let it carefully glide into the hot water. Leave it there for a minute or two.

Meanwhile put the washed and dried salad on a plate. Add the bacon on top of the salad.

Now fish the egg out of the water, let the excess water drain and put it on top of the salad. Add a bit of fresh pepper and serve.

My next Secret Supper is coming up and I am experimenting with deserts. Yesterday I messed up a jelly from beetroot. After this unpleasant experience I turned to baking, which is something that seems to come easier to me. When I found great, sweet Cretan oranges in the bio store I decided to do a version of the classic Tarte Tatin. Usually Tarte Tatin is made with apples. I decided to change this main ingredient of this upside down cake to orange.

Preparation time: 15 minutes

baking time: 30 minutes

very simple recipe

Preparation:

Heat the sugar in a small pot until it melts. Brown it carefully. Add half a cup of hot water carefully while stirring the mixture.  Let it simmer.

meanwhile peel the oranges with a sharp knife. Make sure you cut all the white bits of the skin off. Slice the oranges into thick slices. Almost one finger thick.

Place the slices onto a deep round plate. Make sure the plate is deep enough to hold all the ingredients including the liquid. Pour the hot caramel mixture over the oranges. Place the puff pastry over the plate and press the dough onto the edges.

Bake for 30 minutes at 200 degrees centigrade. Remove from the oven. Pour some of the liquid carefully out of the plate. Place a big platter on top of the plate and flip all upside down. Be careful not to burn yourself! This is a bit of a tricky procedure.

Serve warm, with ice cream for example.

When I saw the Vichyssoise soup at Paules blogI got temted to try this potato and leek soup myself. Also this Spanish blog I am regularly reading, has a version of this soup, but this time with fried ham. I researched a bit and the version I finally decided to do is a la Paul Bocuse. The potato-leek soup is upgraded with some butter and a touch of cream.

preparation time: 5 minutes
cooking time: 30 minutes
very simple recipe

Ingredients:

Preparation:

remove the outer layer of the leek and cut it in half along its length. This makes it easy to wash it and free it of sand.

Peel the potatoes, then cube them.

Cut the leek in stripes (only the white bits)

Put some butter into a pot and gently fry the leek. Add the potatoes and fry those gently.

Add the water to the pot. Put the stalk of thyme and parsley into the pot and heat the pot up to boil lightly. Let the ingredients simmer until the potatoes are soft.

Remove the parsley and the thyme stalk. Drain the potatoes but keep the poiling water.

puree the potatoes while slowly adding some of the boiling water. Also add the cream sip by sip until the coup has the right consistence. This is depending on how thick you wish the soup to be.

Mr. Bocuse lets the soup cook down and fridges it for 2 hours before he re-heats it and seasons it.

I skip this step and serve it straight. Adding some salt and a few flakes of butter, the soup is ready to be served.