This spicy harissa and persimmon chicken is a little sweet, a little spicy, and packed with flavor! It’s the perfect one-skillet winter meal!
For the Marinade: 1 cup full-fat Greek yogurt 2 tablespoons honey 1 tablespoon olive oil 1 teaspoon lemon juice 1-4 teaspoons harissa dry seasoning or paste, to taste 2 teaspoons ground cumin 1 teaspon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon ground black pepper
For the Chicken: 4 to 5 bone in, skin on chicken thighs Salt and ground black pepper 1 tablespoon olive oil ½ cup white wine 1 large shallot, sliced 2 cloves garlic, finely minced 3 to 4 fuyu persimmons, sliced 2 lemons, sliced 1 teaspoon fresh thyme 1 teaspoon fresh rosemary,finely minced 1/4 cup water
DIrections: In a small bowl, whisk together all of the marinade ingredients. Place the chicken in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. For best results, allow the chicken marinate in the fridge overnight, just be sure to let it come to room temperature for an hour before cooking.
Preheat the oven to 350°F.
Heat the olive oil in a large cast iron skillet over medium-high heat.Shake off excess marinade before searing the chickenm but do not wipe it all off as that’s what gives you the flavorful crust Sear the chicken for 3-4 minutes on each side or until there is a golden brown crust. Remove from the skillet and place ona clean plate and set aside.
Pour in the wine to deglaze the skillet, then add in the thyme, rosemary, garlic shallots, persimmons and lemons. Add the water. Return the chicken back to the skillet and place the skillet in the oven. Bake for 30 to 35 minutes or until the chicken is cooked through to an internal temperature of 160°F and the skin is crisped.
Remove from the oven and let rest for 10 minutes before serving.
You can substitute the Greek yogust with plain full fat yogurt.
Chicken Breasts can be used in place of the chicken thighs, if desired.
Persimmons: There are two main types of persimmons that you’re likely to see at the grocery store between October and Januray, hachiya and fuyu.
Hachiya persimmons are elongated and shaped like a heart or acorn, they are very astringent, like quince, before they are ripe You don’t want to eat them unless they are extremely soft to the touch (almost soupy on the inside).
Fuyu persimmons are shaped like a tomato like the ones above in the photo, and have a delicately sweet flavor similar to peaches. They can be eaten when they are still very firm and are still delicious when they soften.For this recipe, you would want them on the firmer side.
Note that persimmons that are very firm will last at home for about two weeks if stored in the crisper draw in the fridge.
This dish of Chicken Savoyarde is an adaptation of a 200 year old recipe. Sometimes, things get lost in the translation when you go from French to English, but one thing for sure, this recipe is a simple peasant dish that has been elevated to most elegant and sophisticated dinning experience.
The Alps are emblematic, mountains as metaphor. They’re imposing, romantic, operatic—inspiring us to poetry and to heroic deeds , whether fearlessly scaling their faces or just schussing in mild terror down the intermediate ski run. They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.
A hugely varied terrain, much of the Savoie is covered by high-altitude mountain plateaux, steep gradients, deep river valleys, farmland and lakes, plus of course huge swathes of the land are covered in snow for half the year, so the people who historically lived and travelled here were very hardy folk.
They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.
The region of Savoie, divided into the departements of Savoie and Haute-Savoie, lies at the heart of the French Alps—the remnants of a kingdom that ruled much of this part of Europe for eight centuries, until the mid-1800s—and it is here that French mountain cooking thrives most vigorously. The raw materials are rich and varied—cheese(Beaufort, Tome and of course Reblochon) and other dairy products; apples, pears, plums, and cherries; mountain berries and wild mushrooms; wild game; fresh fish from local lakes—not just trout but perch, pike, and the sublime omble-chevalier. Fondue Savoyarde is the region’s most famous dish, but hearty soups and stews (among them the famous Potee), civets of game, potato dishes, and glorious fruit tarts all appear on the Savoyard table as well.
If you are a fan of winter sports, take note that The Savoie is home to many of France’s most fashionable ski resorts—Chamonix, Courchevel, and Val d’Isere among them—and these, of course, imply elaborate resort hotels: mountain palaces with serious dining rooms serving dishes that may or may not owe anything to their surroundings. But basic country cooking has survived as well in the Savoie, both in homes and in restaurants, and there are even signs today that the ski culture is beginning a romance with the region’s traditional gastronomy.
For nearly 200 years, in the autumn, the men of the village descended to larger towns to find work for the winter. The women and children stayed behind, often living with the livestock to keep warm. In spring, the men returned, rushing back to plant their crops and lead their animals into summer pastures. Summer was the time to harvest wild herbs to dry for the winter menu. Before the men left the village again, pigs were slaughtered, and hams and sausages were made. In the communal oven, loaves of rye bread were baked, to be stored for months on wicker racks. (Before serving, they were softened in a damp towel. Otherwise, they’d have been rock-hard.) With chestnuts and polenta, these were the staples of the winter diet.
During the long months of winter, the people of Chamonix also depended on a diet of potatoes, cheese, onions, and pork products. Today, these same ingredients are still basic to the local cuisine. One of the most popular offerings is an ancient specialty called reblochonnade (also known as tartiflette), a sturdy cousin of the classic gratin savoyard. The dish is made of thinly sliced potatoes sauteed with bacon and onions, moistened with cream, then baked in the oven. Finally, generous slices of creamy reblochon (a cow’s-milk cheese made in the Haute-Savoie) are melted on top. The dish feels hearty enough to insulate against the most bracing winter winds, all the way till spring. Local children still made their way to school through the snow in hobnailed wood-soled shoes. For lunch, they carried simple meals of potato fritters and cafe au lait, to be reheated over the school’s wood stove.
That was life—and food—here before skiing. Things began to change in 1878, when a Savoyard named Henri Duhamel bought some narrow wooden planks from Scandinavia at the Paris Exposition and introduced them to the Alps. “The use of skis permits a skilled Alpine peasant to go easily from one point to another,” explained an article in La Croix de Savoie in 1908.
By the 1930s, Val d’Isere had started to become a center for winter sports enthusiasts. One of the first hotels in town to earn a reputation beyond the Alps was Hotel Le Solaise, opened in December 1938 by Noel and Palmyre Machet. :The grocer in Tignes delivered provisions for the whole winter all at once,” Palmyre remembered. “We served Savoie ham, trout, and game. In those days, you had to have a passion for the mountains to come to Val d’Isere. There were no lifts to get you up the slopes. You had to be dragged on sealskins by mules. Everyone carried spools of red wool to unwind for marking spots susceptible to avalanche.
Original vintage skiing poster by Paul Ordner (1900-1969) featuring a dynamic image of a skier carving through the turns of a slalom race on a mountain piste. Mont Revard is a mountain in the Bauges mountain range in Savoie, France, home to the Le Revard ski resort, also used as a finishing stage of the Tour de France. Mont Revard a 1550m – Ecole de Ski / Ski School – PLM (French railway line).
Today, skiing in Val d’Isere is a high-tech pursuit, but at the table, time-honored specialties of the region are very much in evidence—crozets (small cubes of buckwheat pasta), diots (local sausages, usually braised in white wine), polenta, and Potee. The Hotel Le Solaise is gone, but at the restaurant that bears its name, Laurent Caffot, the Machets’ grandson, prepares exquisite frogs’ legs and omble-chevalier. He turns plebeian snails into a light and elegant fricassee. And he is not afraid to marry foie gras with polenta, one of the simple foods of yesteryear. The roots of the village still run deep.
Still, local residents don’t forget their history: Charlemagne waged battles here against the Lombard armies; pilgrims and merchants passed through, traveling between France and Italy. The ascent from Piedmont was long and steep. On the French side, the slope was milder. Travelers made their descent in sledges made of bound branches, which moved fast but were short on comfort. Happily, at the end of the journey there were inns and taverns.
The Savoy region of France borders on Switzerland and Italy and is jagged with the French Alps. It is well known for its wines, cheeses and Savoyarde cuisine, that is rich with cream and delicate cheese sauces. This recipe for Chicken Savoyarde is typical of that style of cooking, featuring sautéed chicken breasts that are cooked in a white wine and served with artichokes and a smooth velouté enriched with cream and Gruyere cheese. Broiled until bubbly and golden brown, this dish is a perfect entrée for a Sunday Dinner. The boneless chicken and artichoke bottoms, baked in a white wine sauce. It can be prepared ahead and baked at the last minutes. Very little work for gourmet main course. You can serve this dish with a green salad, asparagus and mashed potatoes for a complete meal.
Serves 6 to 8
Ingredients: For the Chicken: 4 whole chicken breasts, 1 1/2 pound each, boned, skinned, and split 1/4 cup all-purpose flour 2 tablespoons vegetable oil 1 tablespoon unsalted butter 1 medium onion, sliced 1 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves Salt, to taste a dash of ground black pepper 1/2 cup dry white wine
For the Sauce: 1 tablespoon butter 1 tablespoon all purpose flour 1/2 cup chicken stock ¼ cup dry white wine 1/2 cup heavy cream salt, to taste freshly ground black pepper, to taste 1/2 cup Gruyere cheese, grated ½ tablespoon Clovis Tarragon Dijon Mustard™ (See Cook’s Notes)
One 14-ounce can of artichoke bottoms(See Cook’s Notes) 6 thin slices of Swiss cheese 1/2 cup Parmesan cheese, grated Fresh chopped parsley, for garnish
Directions: Pat the chicken breasts dry with clean paper towels. Add the flour to a shallow dish and season with salt and pepper. In a large heavy skillet, over medium high heat, add the vegetable oil and butter. When the butter is melted, add onion, tarragon and them. Sauté onion until tender and translucent.
Dredge the chicken in the seasoned flour and shake off the excess. To the onion mixture in the skillet, add the chicken breasts, four pieces at a time, arrange then in a single layer. Sauté the chicken breasts for 15 minutes, turning once with tongs. Remove the chicken from the skillet; add the remaining uncooked chicken breasts and repeat the cooking process. Return all the chicken to the skillet.
To the sautéed chicken breasts in the skillet, add about 1/2 teaspoon of salt, a dash of pepper and 1/2 cup dry white wine; mix well. Cover and simmer the chicken over low heat for about 5 minutes. Meanwhile, make the sauce.
To Make the Sauce. Melt the butter in a pan and stir in the flour to make a roux. Cook gently for 1 minute. Remove the pan from the heat, and gradually stir in the stock and wine. Finally, add the cream, tarragon and a little salt and pepper to taste. Return to the heat and simmer gently for 5 minutes, then stir in the cheese and the mustard. Taste and adjust seasonings. Use in a chicken gratin as directed below.
In a small saucepan, over low heat, gently warm the artichokes and drain.
Arrange the chicken breasts in a shallow heat proof baking dish, preferably glass. Arrange the artichokes around the chicken. Spoon the sauce all over the chicken and artichokes. Lay a slice of Swiss cheese on top of each chicken breast. Sprinkle with a dusting of Parmesan cheese. Place the baking dish under the broiler and broil until chicken is thoroughly heated and the cheese is bubbly, about 5 minutes. Garnish with parsley and serve hot, family style.
Sauce: You can make this sauce as a stand alone accompaniment for other dishes. The sauce makes the perfect partner to Sunday’s roast chicken and can equally well be used to dress up the left-over chicken next day.
Mustard: If you cannot find Clovis Tarragon Dijon Mustard™, feel free to use 1 tablespoon of commercially prepared mustard and 1 teaspoon of chopped fresh tarragon as reasonable substitutes.
Sour Cream: You can substitute sour cream for the heavy cream. There are variations of this recipe that do use sour cream and sometimes half & half.
Onion Mixture: In the original recipe, it appears that the onions were discarded in the presentation of the final dish. In making a kitchen sustainable, the onion and wine mixture can be pureed and frozen for future use, such as a base for a vegetable or onion soup.
Artichokes: Canned artichoke bottoms sliced is used n this recipe. But you can also use artichoke hearts, if artichoke bottoms are not available in your local supermarket. Also note that fresh Jerusalem artichokes, when in season, are delicious and a less expensive alternative to artichoke hearts and bottoms. To cook them, scrub the artichokes; boil in salted water until fork tender. Drain, peel and slice into rounds.
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During the global COVID-19 Pandemic, I have found myself rediscovering the joy of cooking. For many of us, it has become a necessity with various degrees of success.
I also discovered that my pantry really does look like a global food market and it is something that I always took for granted. I have spices for around the world, that I use on a regular basis to add a new zip or zing to a standard dish in my weekly rotation of meals. In fact, I have done some of my best cooking last year and I do hope to continue.
Basically this series of essential pantry items based on global cuisines was borne out of the desire to simplify something as complex and wide-reaching as a national cuisine; to break it down in an effort to better understand the key flavors and components that truly make a particular country’s food. It is the pantry where the building blocks of any dish starts begins, with ingredients that are always well-stocked and on-hand.”
As we continue the series of blog entries about global pantries, we would remiss in not mentioning the cuisine of France. Whether you are a beginner or a seasoned home cook, here are some of the essential ingredients that every cook needs to start cooking French cuisine at home.
What are the things that define French cuisine? The answer isn’t an easy one and it’s likely to vary widely depending on who you ask. From Michelin star chefs to Julia Child to Jacques Pepin, beef Bourguignon to bouillabaisse, French cuisine is rooted in tradition but characterized by the diversity of its regions and a general reverence for quality ingredients. But if you look closely at the culinary origins of just about every French dish, you will see some patterns, and whether it’s a base of butter or a finishing flourish of fleur de sel, the key ingredients for a well-stocked French pantry are ones you’re probably familiar with—they might even already be staples in your repertoire!
You can cook any style of French cuisine in your own kitchen, from brasserie classics like steak frites and salade Lyonnais to lofty cheese or chocolate soufflés.
Even if you don’t feel like turning on the stove, you can build a wonderfully satisfying French meal out of bread, cheese, pâté, and wine. So stock your pantry with these French essentials and you’ll always have options for breakfast, lunch, dinner, and dessert.
First of all, one must understand that not all butters are created equal, and no French pantry would settle for butter with anything less than 82% fat. It should also be cultured for a tangier, more savory taste that sets it apart from other butters. Rich French butters are often salted (but not always) and might be a bit more expensive than your average stick or block of butter, but they are so worth the splurge! A good unsalted French butter is essential to sautéing, mounting sauces, and making buerre blanc.
Heavy whipping cream (full cream, pure cream)
A splash of cream added to pan juices makes a great quick sauce for mussels, chicken, or steak.
A quality French crème fraîche will be silky smooth with a slight tang and leave a soft, buttery flavor on your palate. Use it in lieu of heavy cream for savory pan sauces or serve it alongside a rich dessert to help cut the sweetness.
Where would we be without French cheeses? The best of the best and easiest for everyday use is Comté—a semi-hard, subtly funky, nutty cheese made from unpasteurized cow’s milk in Eastern France. It’s creamy pale color goes and capacity for extreme meltability makes it my number one for casseroles and gratins—French or otherwise.
French cheese is amazing, and properly stored, it can keep for quite a while.
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese.
Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. It has a savory but mild taste. While the denomination “Emmentaler Switzerland” is legally protected, “Emmentaler” alone is not; similar cheeses of other origins, especially from France the Netherlands, Bavaria, and Finland, are widely available and sold by that name.
Emmenthal has very good melting properties, which makes it ideal for cheese fondue or any dish that requires melted cheese, such as gratins and casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be eaten cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.
Gruyère is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup. Consider keeping Gruyere on hand for gougeres and Croque Monsieur. a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu.
Eggs are required for fluffy souffles, creamy quiches, and perfect French omelets.
France might not be the first country you think of when you think of chocolate, but it’s a well-known fact that the French have a sweet spot for it From luxurious pralines lining shelves in Parisian chocolateries to the beloved pain au chocolat, many French kitchens have a stock of chocolate for nibbling or baking. Valrhona is one of the premium French brands known around the world for high quality chocolates for all purposes.
A good French baking chocolate is tempting to nibble, but keep it on hand for making mousse, ganache, éclairs, and other delicious desserts.
If you’re also interested in French baking, Chef Altieri recommends keeping some Bob’s Red Mill Super Fine Almond Flour (2 Pounds) on hand. “not the most common ingredient used in the States, it is the base of many classic French pastries, and I truly can’t imagine baking without it.” It’s critical in macarons and helps form the basis of frangipane tarts and the filling for almond croissants. Though not beholden to a specific brand, Chef Altieri reommends that it is best to get “blanched, superfine-ground” almond flour for baking.
Garlic is très Gallic. It’s used in aioli, persillade, and countless soups, sauces, and other dishes; the average French citizen eats 1 ½ pounds of garlic per year.
Leeks vinaigrette is a classic French dish, but they’re also used for soups and tarts.
Onions are the star of that classic French soup, of course, but also one of the three key ingredients in mirepoix, which underpins many French sauces and braises.
Dried mushrooms can be rehydrated for rich, creamy soups, vol-au-vent, or mushroom duxelles.
A mirepoix (/mɪərˈpwɑː/ meer-PWAH; French: [miʁ.pwa]) is the aromatic flavor base of many a French stock, soup, and stew. It is made of a mix of diced carrots, celery and onions (and sometimes leeks) that are sweated ( slowly cooked—usually with butter, oil, or other fat) for a long time on low heat without coloring or browning, as further cooking. The key is not to get them brown or caramelized, but simply to urge the vegetables to release their natural sweetness. It is a long-standing cooking technique in French cuisine.
Canned and Dry Goods
Canned tomatoes and tomato paste will be useful for building flavor in several French stews and braises, like boeuf bourguignon and bouillabaisse.
Dried Puy lentils, or French green lentils, make a great simple side dish,
Haricot Tarbais are heirloom beans originally from the New World and transplanted in France . Its has a sweet, milky flesh and thin skin. Certified as beans grown the traditional way in a specific region, these beans are the ideal choice for cassoulet. Tarbais beans are also perfect for chili, braising with pork and greens, and can replace white beans in any recipe.
As a side dish, to cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and a bouquet garni (bay leaves, celery leaves, fresh parsley, and/or fresh thyme tied with string or placed in a cheesecloth bag). For an extra-rich broth, throw in a thick slice of pancetta or a ham hock.
Fresh bread is a French favorite, particularly baguettes and boules. Eat for breakfast with a coffee, or after dinner with a bit of cheese.
Meats & Fish
You can make fresh pâté, or buy shelf-stable versions to keep on hand when you have a hankering for a Gallic snack. Rillettes and foie gras work too.
Saucisson, or French dry sausage, is another great snack to keep in your larder.
If you’re a fan of fish, stock some French sardines or tuna in your pantry, maybe alongside some canned escargot if you savor snails.
Spices and Herbs
Fleur de sel
French for “flower of salt,” fleur de sel is harvested by hand from seawater. It is primarily used as a finishing salt to add s a delicate and light briny crunch to finished French dishes, elevating the flavors of a sweet or savory dish it’s sprinkled on. Since the real stuff is quite expensive thanks to the laborious process by which it’s harvested, you do not have to use it for your everyday cooking—keep it as a special ingredient to finish off your dishes. Try a sprinkle on a chocolate mousse or as finishing salt for fluffy scrambled eggs.
La Baleine Fine Sea Salt
It seems basic, but a high-quality salt is a must-have in a French kitchen, and Eric Ripert, the chef and co-owner of Le Bernardin, calls this sea salt his essential pantry item. “I love La Baleine Fine Sea Salt because the delicacy and finesse of the salt itself allows me to be very precise with seasoning. I’ve been cooking with it all my life, and it’s just my favorite pantry staple to extract the essence and flavor of any ingredient.”
For a sea salt that’s a little more coarse, executive chef Laëtitia Rouabah at Alain Ducasse’s Benoit calls Fleur de Sel de Guerande a must-have. “I use it every day as a finishing salt, or to flavor and season meat, fish, and vegetables.” It’s hand-harvested from Brittany and has a flakier texture than the La Baleine Fine Sea Salt.
The sweet bay or bay laurel is a perennial evergreen tree which is the only form of laurel to be used in cooking.
Bay leaves can be used either dried or fresh to flavor sauces, stews or used in marinades. They are indispensable in a bouquet garni, or ‘the broth posy’ as it is also known, when used to flavor good cooking. Bay adds its spicy flavor to meat and vegetables, fish, soups and stews. You can store a leaf or two in a jar of rice or add it to your rice pudding for a delicious flavor.
Fresh herbs also come in handy, like parsley and thyme for making bouquet garni. Grow these in little windowsill pots if you can.
Dried herbs are of course invaluable but in France they are only used when the fresh herbs are not available. You should buy dried herbs in small quantities and keep in an air tight container, in a dark cupboard.
Chervil is a delicate herb almost fern-like with a refreshing spicy flavor. It can be used generously. Its leaves resemble those of French parsley. The leaves have a delicate flavor and are used to enhance chicken, fish, veal, salads, egg dishes and tomatoes. It is a favorite one of the French herbs for giving flavor to soups, sauces and omelets.
Chives are an important herb in the French kitchen and they have the most delicate onion flavor which make it a wonderful seasoning for many dishes. The grass-like leaves are used to garnish soups, egg dishes, fish, chicken and veal. They are delicious with salads and most vegetables.
Fennel is a beautiful tall and graceful perennial herb with fine feathery green leaves and bright yellow flowers. It looks very much like dill but the flavor is a sweet anise which is very different.. Fennel is most well known with fish and the seeds or leaves give an excellent flavor when added to the water for poached or boiled fish. The leaves give a wonderful flavor to fish sauces or will counteract the oiliness of rich fish. The leaves can also be added to salads or raw or cooked vegetables. The seeds can also be used whole or ground to flavor bread, savory biscuits, soups and many sweet pickles.
The bulbous root used as a vegetable comes from Florentine variety but this is much more difficult to cultivate.
Marjoram is a relative to the mint family. You get the most flavor from Marjoram if you use the fresh leaves rather than dried marjoram. There are three types of marjoram but it is the sweet marjoram that has the best flavor for cooking. It is a compact and bushy plant with small flowers which look like little green knots. Sweet marjoram is grown from seed in the spring and the seedlings planted out in early summer.
The delicate, piney taste of marjoram complements many French beef, lamb, and veal dishes and is excellent with vegetables such as marrow and potatoes.. It’s also a component of herbes de provence, the traditional Provençal mixture that also includes rosemary, thyme, oregano and lavender. It is often included with other herbs in a bouquet garni. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus. Marjoram blends very well with Bay Leaves, pepper, and Juniper.
This warm spice adds a touch of nuttiness and fragrance to creamy sauces such as béchamel. French bakers also incorporate it into desserts, like pain d’épices, a spice cake.
Persil plat or persil de Naples is flat parsley (sometimes it is called Italian Parsley), and persil frise or persil double is curly parsley. Both types of parsley are grown in different strains and both may be added to nearly every form of savory dish; sometimes for flavor, at times for color and often merely for decoration. The flat leaf parsley which undoubtedly has the better flavour. The chopped leaves can be added to green salads, soups, sauces and cooked vegetables. It is beautiful when fried in oil until crisp and added to accompany fish. Parsley added to dishes with garlic will soften the flavour.
Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. Rosemary added to lamb is a classic favorite but is equally good with other meat dishes and with fish such as halibut. Try it with eggs and cheese , in biscuits/cookies, jams and jellies. It can also be added to fruit salads, wine and fruit cups for an unusual flavor.
Saffron is a spice derived from the flower small purple flower known as the Crocus sativus, commonly known as the “saffron crocus”. Saffron is believed to be native to the Mediterranean, Asia Minor, and Iran, although Spain, France, and Italy are also now primary cultivators of the spice. What we use for that distinctive yellow color, sweet-herb smell, and bitter taste is actually the vivid crimson red stigma (plural stigmata), called threads, are the pollen-germinating part—at the end of the red pistil, the female sex organ of the plant, are collected and dried for use mainly as a seasoning and colouring agent in food.
Known as the most expensive spice in the world. Its costliness has to do with its harvesting. Only a small amount of each saffron flower is used, and all harvesting must be done by hand. These bright red threads are used in Mediterranean seafood dishes of Southern n France, such as Bouillabaisse.
The true French variety of sorrel is the best to use for your cooking as it has the best flavour. Sorrel has lovely fleshy green leaves and has an astringent flavor. This is one of the French herbs often served as a purée or to give a good flavor to sauces, omelets or soups.
Tarragon is a licorice-flavored herb with a distinctive flavor and one of the best culinary French herbs for savory cooking . No French cook would be without it! Tarragon leaves give a good flavour to green salads and raw vegetable salads. Steep the herb in white wine vinegar and you have a wonderfully flavored tarragon vinegar. Tarragon can be added to roast meats, poultry dishes and fish dishes. Use it in a light buttery sauce to accompany mild vegetables such as marrow or artichokes.
Thyme (fresh or dry)
Both fresh and dry thyme are used often in French cooking, either alone or in combination
Thyme has a strong flavour so should be used sparingly. It is added to meats, fish, soups, stews, and of course herb sauces.
Usually tied together with string or wrapped in a cheese cloth, the “garnished bouquet” is used to flavor soups and stocks. It usually consists of sage, parsley, thyme, bay leaf and peppercorns.
These include tarragon, chives, chervil and parsley. They’re referred to as such due to their delicate flavors. As opposed to more robust French herbs, like oregano, marjoram, rosemary and thyme, their delicateness make them more suitable for seasoning at the end of a dish, rather than cooked within the dish.
Herbes de Provence
A Provençal mixture of dried herbs that can include marjoram, rosemary, thyme, oregano, savory, and lavender. Every chef will have his/her own mix and may include other herbs. This combination is used for meat, fowl, fish, soups and stews.
A mixture of chopped parsley and garlic (sometimes with oil and vinegar), cooked or added raw at the end of cooking. This is a classic addition to roasted potatoes.
French cornichons add a nice piquant crunch to your terrine or pâté.
Dijon mustard (French: Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.
The main ingredients of this condiment are brown mustard seeds (Brassica juncea) and white wine or a mix of wine vinegar, water and salt designed to imitate the original verjuice, It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce.
Available both in a smooth or whole grain form, Dijon mustard is a key ingredient for a classically peppy French vinaigrette. It can also add depth and tang to tons of sauces, be used as a rub on a big piece of meat before it’s roasted, or even be mixed with mayonnaise for sandwiches—when it can then be referred to as Dijonnaise, your new favorite word.
You can also find a variety of Dijon mustards that are made with tarragon, such as Clovis, which is excellent when cooking a fish and chicken dish.
Picholine olives are common in France and have a nice nutty flavor that’s worth seeking out
Red and White Wine Vinegars
French wines are some of the finest in the world, and great winemaking regions also happen to produce—not surprisingly—great wine vinegars. For an authentic taste for your dishes, always opt for a really nice red and white wine vinegars and use them to make salad dressings or cut the richness of a braise. For more on vinegars, check out this complete guide to vinegars.
Antoine Westermann, the chef and owner of Le Coq Rico, has fond childhood memories — “What we call la Madeleine de Proust,” he says, “the memory of a taste that opens your senses and mind and stays forever a part of you” — of one specific vinegar from Alsace, the region on the border of Germany where he’s from. This honey-and-herb vinegar, called Melfor, is less acidic than traditional vinegars and makes a great base for a salad dressing.
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Huilerie Beaujolaise Vinaigre De Cider (Apple Vinegar)
For another hit of acid, Nicholas Elmi, chef and partner at Royal Boucherie and Laurel in Philadelphia, recommends any of the fruit vinegars from Huilerie Beaujolaise. “From quince to blueberry to Calamansi, these fruit vinegars are all really well-rounded and have a lot of pop. They add a subtle nuance to sauces — both savory and sweet.”
Several of the chefs cited preserves, jams, jellies, and marmalades as their must-have pantry items. Chef Alessandra Altieri, director of Bouchon Bakeries, calls confiture, or preserves, “a staple in every pastry kitchen,” to be used at the bottom of tarts or simply spread on a warm baguette with rich butter. As for brands, Altieri recommends Christine Ferber, noting that it “can be hard to find,” though it is available online.
Bonne Maman Blackberry Preserves
For a more readily available (and less expensive) option, Altieri likes Bonne Maman, calling it, “super classic” and the 13-ounce jar is easily found in many markets.
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Sengana Strawberry Extra Jam by Alain Milliat
Ben Sormonte, founding partner at Maman, loves Alain Milliat’s jams and marmalades. “I’ve had the pleasure of visiting Alain’s farm and saw firsthand how they carefully select their fruits for their juices, jams, and marmalades. You can really tell how they’ve been naturally vine-ripened and how his products really honor the integrity and flavor profiles of the fruits and vegetables he grows.” The strawberry jam, which is used in their cafés, is a notable favorite, though more floral-minded eaters might want the violet-fig jam.
Though butter is a staple in French cooking, olive oil has its place, too, especially in those aforementioned vinaigrettes. Chef Westermann likes olive oil from Provence, specifically from the town of Nyons.
Obviously, wine is a must. Keep your favorite reds and whites on hand for sipping, but for cooking too, because you don’t want to make a dish you’ll eat with wine you wouldn’t drink.
For both cooking and drinking, it’s never a real French kitchen without some wine. Dry whites and dry reds can swing to your glass or the pot, but the rule of thumb for which ones to have around? The ones you like to drink!
Red wine: cote du Rhone or Bordeaux style
White wine: chardonnay, sauvignon, Riesling or Chablis
French cognac is great splashed into pan sauce, and can be flambéed for crepes Suzette.
Armagnac (French pronunciation: [aʁmaɲak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is the oldest brandy (and liquor) recorded to be still distilled in the world : in 1310, Prior Vital du Four, a cardinal, wrote its 40 virtues. In the past it was consumed as other liquors for its therapeutic benefits. Because the overall volume of production is far smaller than cognac production and therefore is less known outside Europe.
Armagnac is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac, which is made only from ugni blanc grapes. The resulting spirit is then aged in oak barrels before release. Production is overseen by the Institut national de l’origine et de la qualité (INAO) and the Bureau National Interprofessionel de l’Armagnac (BNIA).
The traditional French gourmet dish ortolan has traditionally been prepared by force-feeding an ortolan bunting before drowning it in Armagnac and roasting it. The dish is now legally prohibited due to laws protecting the bird
Armagnac is generally enjoyed as after-dinner liqueur, at the end of a meal, served neat. It is best to enjoy it at room temperature, preferably in small glasses with a rather narrow rim to ensure aromas are concentrated. You can also warm the glass in your hand, to ensure this.
Grand Marnier (French pronunciation: [ɡʁɑ̃ maʁnje]) is a French brand of liqueurs. The brand’s best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar
Aside from Cordon Rouge, the Grand Marnier line includes other liqueurs, most of which can be consumed “neat” as a cordial or a digestif, and can be used in mixed drinks and desserts. In France, this kind of use is the most popular, especially with crêpes Suzette and crêpes au Grand Marnier.
Why not keep a bottle of real French champagne on hand for impromptu celebrations, or just whenever you’re feeling bubbly?
Champagne (/ʃæmˈpeɪn/, French pronounciation: [ʃɑ̃paɲ]) is a French sparkling wine. The term Champagne can be used as a generic term for sparkling wine, but in the EU and some countries it is illegal to label any product Champagne unless it came from the Champagne wine region of France and is produced under the rules of the appellation.This alcoholic drink is produced from specific types of grapes grown in the Champagne region following rules that demand, among other things, specific vineyard practices, sourcing of grapes exclusively from designated places within the Champagne region, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.
The grapes Pinot noir, Pinot meunier, and Chardonnay are primarily used to produce almost all Champagne.
Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.
Which of the above ingredients would we find already stocked in your pantry? Have more questions about the French pantry? Let us know in the comments below.
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