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French Cooking School, with Recipes

For a die-hard foodie, France is paradise

Written and produced by Stephen Exel
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
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  • Stacey Haines

    Check your pantry for these necessary items before shopping:

    • Extra virgin olive oil (need 5 tablespoons total)
    • Soy sauce (need 1 teaspoon)
    • Black pepper
    • Light brown sugar (need 1/2 cup)

    Specialty grocery store

    • Hazelnut oil
    • Fleur de sel (French sea salt)
    • Orange flower water
    • Vanilla sugar

    Produce

    • 2 lemons (for juice)
    • 1 large lime (for juice and peel)
    • 1 bunch chives
    • 1 bunch cilantro
    • 1 bunch mint leaves
    • Additional fresh herbs for garnish
    • Edible flower blossoms (enough for asparagus and salad)
    • 3 cloves new garlic or garlic
    • 1 shallot
    • 4 spring onions or scallions
    • 2 pounds white and/or green asparagus
    • 1 bunch baby carrots (need 8 carrots)
    • 2 pounds fresh peas (or 32 ounces frozen)
    • 2 bunches radishes
    • 8 loosely packed cups mixed greens and herbs (about 15 ounces)
    • 1-1/2 pounds strawberries, preferably small, first growth

    Grocery

    • Sherry wine vinegar (may substitute red wine vinegar)
    • Good quality red wine vinegar
    • Raspberry vinegar

    Baking aisle

    • Ground coriander
    • White pepper
    • Grapeseed oil
    • Sesame oil

    Dairy

    • 2 (7-ounce) containers crème fraîche

    Deli counter

    • 8 ounces lox-style smoked salmon

    Fish counter

    • 8 (4- to 6-ounce) mackerel fillets, mahi mahi, swordfish, or tuna steaks
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
  • Stacey Haines
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