It should come as no surprise that many words derived (or borrowed) from the French concern good food!
So grab a fresh, flaky croissant and pay homage with me.
Next up is my favorite dessert: a warm chocolate soufflé. (You may be interested in learning that "chocolate" hails from Spain, courtesy of Hernan Cortes and his Aztec discovery.)
After watching all these cooking shows, you might be tempted to add alcohol to a hot pan and watch it flambé. But here's a tip: sautés are easier and usually don't require a backup fire extinguisher.
Have you noticed how many cafés and bistros there are in the U.S.? They serve the best warm, crusty baguettes. Ironically, we went to a bistro on Saturday night, and yes, the baguettes were wonderful.
I'm sure many of you have attended events that served food à la carte instead of serving pre-selected menus. Regardless of which way the main course was presented, I hope your hosts passed around tasty hors d'oeuvres and offered vinaigrette dressing for the salad.
Do you prefer a picnic? Or going out to a restaurant? Either way, please invite me along.
Bon appétit!! Make sure you check in next Sunday for a review of Spoonfuls #1-#24 (with helpful links).
Laura Fineberg Cooper