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In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, which was one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations.

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The country of  France has a rich culinary history, from rustic peasant foods to the most technical haute cuisine masterpieces. I've collected my favorite French recipes from across the country. From appetizers to full main course meals.

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SALMON RILLETTES

This dish is made with both smoked and cooked fish for textural contrast, To make this dish that bit better it’s packed into jars the night before to  improve the flavors over time. And it also looks aesthetically pleasing.

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This dish takes about an hour to make.
SERVES 6                                     1 HOUR

(2) échalotes, parties blanches et vert clair émincées

(1/4 tasse), parties vert foncé réservées

1 citron

(½) tasse de vin blanc sec

Sel

(8) oz filet de saumon, la peau et les os enlevés

(2) cuillères à soupe, Beurre sans sel, adouci

(1) petite échalote émincée, rincée et séchée Poivre noir fraîchement moulu

(1/4 lb.) saumon fumé, couper en fines lanières ou en petits carrés

(¼) tasse de mayonnaise

(2) cuillères à soupe. moutarde de Dijon granuleuse

(1)cuillère à soupe. câpres, rincées, asséchées et hachées finement

1⁄2 tsp. honey

(2)cuillères à soupe. aneth émincé

(1)cuillère à soupe. coriandre hachée

Craquelins ou baguette tranchée, pour servir

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1. Toss the dark scallion parts into a medium saucepan with a thin slice of lemon. Add the wine, ¹⁄₂ cup water, and a pinch of salt; bring to a boil. Add the salmon fillet; reduce to a simmer, cover, and cook 1 minute. Remove the pan from the heat; set aside (covered) for 10 minutes. Transfer the salmon to a plate and refrigerate for 20 minutes or up to 1 day (cover if refrigerating overnight). Discard the cooking liquid.

2. In a medium bowl, beat the butter with a flexible spatula until spreadable. Add the grated zest of the lemon, the juice from half the lemon, the minced scallions, shallot, a pinch of salt, and 2 pinches black pepper; stir thoroughly. Stir in the smoked salmon.

3. In a small bowl, combine the mayonnaise, mustard, capers, honey, 1 ¹⁄₂teaspoons lemon juice, and a pinch of black pepper; add to the smoked salmon mixture. Stir well to combine.

4. Remove the cooked salmon from the fridge and cut into bite-size pieces. Gently stir into the smoked salmon mixture, keeping the pieces as chunky as possible. Taste and adjust the salt, pepper, and lemon juice if needed. Fold in the chopped dill and cilantro.

5. Transfer the rillettes to a serving bowl or jar. Serve immediately, or preferably cover and refrigerate 6 hours or up to 3 days. Serve with sliced baguette or crackers.

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Niçoise-Style Chopped Salad

Eat like the French do with this simple take on the classic Niçoise, made only better with a glass of Pink Water.

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SERVE 1-2       TIME: 25 MINUTES

(8) oz. haricots verts

(4) gros oeufs

(1/4) tasses. huile d'olive

2) cuillères à soupe. moutarde de Dijon

(2) cuillères à soupe. Vinaigre de vin rouge

kosher sel

Poivre noir fraichement moulu

8 oz de thon en conserve

(2) tasses de tomates cerises

1/4 tasse d'olives noires tranchées

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1. Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.

2. Whisk oil, mustard, vinegar, and salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.

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LORIGHITTAS WITH SHRIMP, MUSSELS, AND ORANGE
This dish is made by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Let the pieces dry slightly before boiling to preserve their shape, resting them on a surface heavily dusted with semolina to help prevent sticking and warping when lifted. Leave the heads on the shrimp for a deeper, sweeter seafood flavor, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels.

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Recipe for Lorighittas With Shrimp, Mussel and Orange

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Recipe for Lorighittas With Shrimp, Mussel and Orange

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SERVES 4                                               TIME: 1 HOUR, 20 MINUTES

2 ¹⁄₄ cups plus 3 Tbsp. semolina flour, plus more as needed

6 tbsp. extra-virgin olive oil, divided, or more as needed

2 garlic cloves, thinly sliced (1 Tbsp.)

1 lb. fresh mussels

1 cup cup very thinly sliced spring onions or scallions, mostly light green and white parts

1 bay leaf

Sea salt or kosher salt

Freshly ground black pepper

16 medium, head-on shrimp (about 1 lb.)

Finely grated zest and fresh juice of 1 orange

5 saffron threads

Fresh basil leaves, for garnish

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1. Make the dough: In a large bowl, add the our and 7 fluid ounces water; mix with a fork until well combined. Use your hands to gather the dough into a loose ball, then turn the ball out onto a clean work surface and knead vigorously, adding a little more our as needed, until the dough is smooth and elastic, 5–7 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day.

2. Meanwhile, cook the mussels: Set 1⁄2 cup water next to the stove. In a medium saucepan over medium-high heat, heat 2 tablespoons olive oil. Once hot, add the garlic and cook, stirring frequently, until fragrant but not yet browned, 30 seconds to a minute. Add the water and bring to a strong simmer. Add the mussels and cover the pan. Cook, shaking the pan occasionally, until the mussels have opened, 3–4 minutes. Remove the mussels and their juices to a bowl, and let cool slightly. (Discard any that do not open.) Reserve the mussel juices. Pick about three-quarters of the mussels from their shells and discard the shells; reserve the rest whole.

3. Form the lorighittas: Working with small pieces at a time, roll the dough out into long thin ropes, about ¹⁄₈ inch thick and 11 inches long. Pinching one end of the dough between your forefinger and thumb, wrap each piece twice around 2–3 fingers. Pinch the ends together gently to seal the loop, then grab an end of the ring with each hand. Twist each collection of strands in opposite directions so that the pieces wrap around each other and create what looks like a rope or braided ring. Transfer to a baking sheet or at board dusted liberally with semolina. Let dry slightly.

4. When ready to serve, bring a large pot of water to a boil. In a large saucepan, add 2 tablespoons olive oil, the green onion, and the bay leaf over medium heat; season with salt and a generous amount of black pepper and cook, stirring occasionally, until the onion is softened slightly, 1–2 minutes. Remove the onion to a small bowl and add the shrimp to the pan in a single layer; raise the heat to medium-high. Cook, turning the shrimp occasionally, until well seared all over and cooked through, 6–8 minutes total. Remove the shrimp to a plate and keep warm. To the pan, add the onion and 1⁄4 cup plus 1 tablespoon each of the orange juice and reserved mussel juices. Quickly add all of the mussels and the saffron; let cook 1 minute to heat through.

5. Meanwhile, salt the boiling water generously and add the lorighittas; cook until the pasta naturally oats to the top of the water, 4–5 minutes. Using a slotted spoon or spider, transfer the lorighittas to the onion mixture. Add 2 tablespoons of the pasta cooking water, or more as needed to make the mixture saucy, and stir to coat the pasta. Remove the bay leaf and discard. Add the shrimp, the remaining 2 tablespoons olive oil, and more salt and black pepper to taste.

6. Transfer the pasta to a serving bowl. Top generously with orange zest and basil leaves, and serve.

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Dax Restaurant

La Maison