Learn French While Cooking

Learn French by preparing famous French recipes. It is effective to have memorable real life experiences, for language learning. Drilling and memorizing lists of words is boring, and is only useful for short-term memory. You remember the vocabulary for the test, but a few days later... it is gone.

Cooking uses many senses and not only creates a context, but also produces a pleasant memory - long term memory. Children can cook along with adults, under proper supervision. Practice the vocabulary, as you are making the recipe together. Then, when you all sit down to eat, reinforce it again, perhaps explaining to each other, in French, how you prepared the meal or dessert.

Try to incorporate French culture into the experience. Make a French onion soup recipe and learn the words for cheese, onions, bread, and olive oil. The soup reminds me of New Years Eve in Grenoble, France - a tradition of our French hosts.

Coq au vin dates back hundreds of years. It is a quintessential French dish, originally made from rooster, braised with carrots, onions, mushrooms and, of course, wine. Legend has it that Caesar was sent a rooster by the chief of the Gauls, to show symbolically that the Gauls were lean and aggressive. Caesar had the rooster cooked and served to the chief. Today, Coq au vin has evolved into a fragrant chicken stew.

Simulate a French bistro and prepare a croque monsieur. The French verb croquer means to crunch. The grilled ham and cheese sandwich is finished with a French béchamel sauce. Add a fried egg on top, and you have a Croque Madame.

To complete the experience, make crepes - savory or sweet. Crepes are often served on candlemas. Flip the crepes, while saying the French rhyme:

A la Chandeleur - (At Candlemas)
Faire sauter les crepes (to make the crepes jump)
Porte Bonheur (brings happiness)

Crepes make a nutritious meal or snack. There are so many different fillings - all additions to your growing vocabulary. And learn about creperies, which serve crepes and are typical of Brittany, but can found all over France

The famous French author Marcel Proust recognized the link, between food association and memory. In his novel "À La Recherche du Temps Perdu", vivid memories are triggered by a madeleine dunked in tea. Bake some of the melt in your mouth, fluted little cakes, and imprint "la recette" (the recipe), in your developing French repertoire. Try other French dessert recipes.

Top French Recipe @ Gourmandia.fr

Carpaccio of sturgeon

Ingredients:

300 g of Sturgeons

3 c. in soup of oil of olive

1 lemon

50 g of caviare

15 cl of whipping cream

salt and pepper of the mill

dill

cherry-red tomatoes

Method:

It is a quick recipe, that just asks for a little of attention, given that you use delicate products as the caviare or the sturgeon. Begin by cutting the sturgeon in very fine scallops, then put it in some oil of olive and the lemon which you prepared beforehand, with some salt and some pepper. You let marinade some minutes. During this time, you prepare the mixture of caviare and cream, delicately, not to break the caviare. Then, you put down cream and caviare in the plate, by incorporating them progressively, to accomplish a nice decor. As finishing touch, add of you give off fluff of dill and of small cerisettes, supporting tomatoes can serve.

Turkey Chili

Turkey Chili

For a wild change, make this interesting recipe for turkey chili. It’s a healthy alternative to beef or pork. Lean, tasty, and spicy, turkey chili is a guilt-free comfort food; enjoy a hot bowl of this hearty dish on a cold and rainy day. Stimulating and packed with good nutrients, it will give you all the energy you need to face a challenging day. Three bites and the blues will be washed away.

This recipe is inspired by the Texan cowboy style version, which does not use any tomatoes or tomato sauce. It’s still juicy though mostly because of the turkey stock and olive oil. The spices and robust flavor come from the green chili peppers, cumin, ground red pepper, oregano, and cilantro, and of course, the onions and garlic. You really get to taste the intense chili flavor in this recipe because it is not overwhelmed by the acidity and sweetness of tomato juices. Feel free to add paprika, Cajun, or Tabasco for more spice. It’s great to use different kinds of chilies in this dish for a more complex and interesting taste. For more best cooking video, visit Gourmandia

Ingredients

• 1 lb. boneless turkey breast meat, shredded


• 2 tbsp. olive oil


• 1 large onion, chopped


• 2 cloves garlic, minced


• 4 oz. green chili peppers, chopped


• 1 cup turkey broth


• 2 tbsp. ground cumin seeds


• 1/2 tsp. oregano, ground


• 1/2 tsp. cilantro, ground


• 1/8 tsp. ground red pepper


• 32 oz. cannelloni (white chili beans)

Preparation Instructions

1

In a Dutch oven, over medium-high heat, warm olive oil. Sauté turkey and onions for about 4 or 5 minutes.

2

Add garlic. Cook another 2 minutes or until the onions start to brown.

3

Stir in the green chili peppers, cumin, oregano, cilantro, ground red pepper, beans, and turkey broth. Simmer on low for 1-2 hours, or until the beans are tender and the flavors are well combined.

4

Serve garnished with cheese, preferably Monterey Jack, if desired.

CHICKEN COOKED IN ALE

CHICKEN COOKED IN ALE

Ingredients:

1 chicken (2 ½ to 3 lbs.)
4 tablespoons butter
Salt
Freshly ground pepper
1 tablespoons chopped shallots
½ cup gin
1 cup heavy cream
½ lb. fresh mushrooms, diced
2 cups ale
Cayenne pepper
2 tablespoons chopped fresh parsley

Preparation Instructions:

1 Melt 2 tablespoons of butter in a Dutch oven. Add the chicken and sauté until golden. Season with salt and pepper. Cover and cook over low heat for 30 minutes. Remove the chicken with tongs and cover with a tent of foil to keep warm.

2 Add the shallots to the Dutch oven and sauté until golden. Place the chicken back in the Dutch oven. Pour the gin over the chicken and carefully flambé.

3 Add 1 tablespoon butter, 2 tablespoons cream, and the mushrooms. Add the ale and season with salt, pepper, and some cayenne pepper. Cover and simmer for 15 minutes. When chicken is cooked through, cut it into 4 pieces. Keep warm.

4 Add the remaining cream to the Dutch oven. Boil until thickened. Season, if needed. Remove the Dutch oven from the stove and add the remaining butter, allowing it to melt naturally in the hot cream sauce. Serve the chicken with the sauce poured over it and parsley sprinkled over the whole.

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