Light Lunch France by Ruth Paget
I go through cookbooks looking for ways to eat well on a budget. I like international cookbooks, because they provide me with ideas for adding variety to my diet by using local ingredients in different combinations to keep costs down.
With that thought in mind, I went through France: From the Source published by Lonely Planet Publishing and found the following five recipes that could easily be incorporated into an American diet for variety:
-Gratin Dauphinois (Dauphinois Potato Gratin)
-Salade Lyonnaise
-Pissaldière (Caramelized Onion Tart)
-Gâteaux des Noix (Walnut Cake)
-Clafoutis (Cherry Flan)
I have listed the main ingredients that go into these dishes below along with the page number with the recipe in France: From the Source:
-page 52 – Gratin Dauphinois (Dauphinois Potato Gratin)
-potatoes
-garlic
-single cream
-thick cream
-grated Swiss cheese
-blue cheese for the topping to be broiled
-p.222 – Salad Lyonnaise
-poached or over easy egg
-slab bacon
-sherry vinegar
-bread for croutons
-lettuce
-p.234 – Pissaldière (Caramelized Onion Tart)
-onions
-garlic, herbes de Provence, salt, and pepper
-black olives
-cherry tomatoes
-pizza dough
-p.206 – Gâteaux des Noix (Walnut Cake)
-ground walnuts
-eggs
-sugar
-white wine
-walnut oil
-flour
-corn flour
-p.202 – Clafoutis (Cherry Flan)
-eggs
-milk
-sugar
-vanilla extract
-flour
-butter
-cherries with or without pits
If you would like an introduction to France’s classic dishes, you might be interested in purchasing France: From the Source by Lonely Planet Publishing.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
