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Indisputably, one of modern France’s greatest treasures is its rich cuisine. The French have an ongoing love affair with food.

The cuisine of France is remarkably varied with a great many regional differences based on the produce and gastronomy of each region.

Culinary traditions that have been developed and perfected over the centuries have made French cooking a highly refined art. This is true of even the simplest peasant dishes, which require careful preparation and great attention to detail. It is expected that even the simplest preparation be undertaken in the most careful manner, which means disregarding the amount of time involved.

Of course, the secret to success in a French kitchen is not so much elaborate techniques as the use of fresh ingredients that are locally produced and in season.

French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d’Argent.

A French meal might begin with a hot hors d’oeuvre (or for luncheon, a cold hors d’oeuvre) followed by soup, main course, salad, cheese, and finally dessert. The French operate with a strong sense that there is an appropriate beverage for every food and occasion. Wine is drunk with the meal, but rarely without food. An aperitif (a light alcoholic beverage such as Lillet) precedes the meal and a digestive (something more spirited — say, cognac) may follow. This close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It is probably not coincidental that some of the best cooking in France happens in some of her finest wine-growing regions. In Burgundy, Bordeaux, Provence, and Touraine, wine is as prevalent in the cooking process as it is in the glass.

French cooking is considered by many to be the standard against which all other cuisines are measured (it is also referred to as haute cuisine). This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.
Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine. This new cuisine has a healthful cooking philosophy: crisply cooked vegetables and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to Nouvelle Cuisine, and the many French regional cooking styles, there is something to satisfy just about every palate.

Visit the French Connections website http://www.frenchconnections.co.uk .

Visit the French Connections website www.frenchconnections.co.uk .

Good ol’ French style ‘comfort food’, great to eat in any season, perfect in the winter. Sample a crisp, fruity white wine while the aromas draw your family in for supper.

Ingredients

Instructions

Preheat the oven to 375 F (190 C). Blanch the green beans in a large pot of salted, boiling water for 4 minutes. Drain and rinse under cold running water until cool. Drain well. Spread the rice evenly in the bottom of a buttered, 8 cup (2 L) casserole dish. Remove the skin and bones from the salmon (if desired) and scatter the chunks evenly over the rice. Layer the eggs and blanched green beans over the salmon.

Whisk the milk with the cornstarch. Heat in the microwave for 2 to 2 1/2 minutes or until steaming; stop twice to stir. Whisk the egg yolk with the wine or chicken broth. Stir some of the hot milk mixture into the egg mixture; then stir the yolk mixture back into the remaining milk mixture. Cook for 2 to 3 minutes or until thickened; stop to stir every 30 seconds. Stir in the lemon zest, salt and pepper.

Spread the sauce evenly over the beans. (Casserole may be prepared up to this point and reserved for 1 day covered, in the refrigerator.) Toss the breadcrumbs with the butter; sprinkle evenly over the casserole. Cover and bake the casserole for 30 minutes or until bubbly. Uncover and broil for 2 minutes or until the topping is browned.

The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you’ll have the perfect list for your family.

• Everyone likes to lounge on a picnic blanket but sometimes the ground is wet. Bring along a plastic tarp to put underneath the blanket. The tarp will last many years if kept out of the sunlight and can be hosed clean at home if needed.

• Pick your picnic spot strategically. If mosquitoes are a problem, choose a higher, drier spot that is in full sun and exposed to a breezemosquitoes have trouble in the wind and don’t like heat. On the other hand, if staying warm is a problem, choose a spot exposed to the sun and protected from cool breezes. If it’s hot, pick a spot that will be in the cool of the shade in the hottest part of the afternoon.

• Think safety. If you have kids along, make sure there are no hazards nearby: busy roads, deep water, or cliffs.

• Don’t forget the tablecloth. Inexpensive plastic coated ones make great picnic equipment, especially with kids.

• Speaking of kids, don’t forget paper towels for those spills and cleaning wipes to cleanse dirty hands and faces. Put a dry towel and a wet washcloth on your list. Stick the wet washcloth in zip-type plastic bag.

• Bring plenty of liquids. Active kids playing in the hot sun need to be reminded to drink. Water is the best hydrator but consider juices and slushes. Try mixing soda pop with juicehalf juice and half soda or try freezing punches or juices to a slush to take along in the cooler.

• Include fruit in your picnic basket. It keeps well, it’s nourishing, and it’s refreshing. Often fruit satisfies a craving for something sweeter. Add fruits and fruit pieces to green salads and turkey or chicken salads.

• Bring along a cutting board and a couple good knives. You’ll be surprised how often you will use them. Cutting boards are especially useful if you are without a picnic table. The hard plastic types are great for picnics. For cleanup, just stick the cutting board in the dishwasher when you get home.

• Perishable foods must be kept cold. Bacteria grow best above forty degrees and it takes plenty of ice in a cooler to keep foods below forty degrees. Perishable foods should only be allowed to remain above forty degrees for a couple hours.

• Stick a first aid kit in the car and leave it there all summer. If you have kids, chances are you will need it. Likewise, keep sunscreen and calamine lotion in the car.

• In the heat of the summer, be prepared for a summer thunderstorm. Know the rules of lightning safety. Be prepared to retreat to a place of shelter. Waiting out a summer storm is much more pleasant with a few good books or a game the family enjoys.

• If you are going into the mountains or woodsoff the beaten trackbe sure that someone you trust knows where you are going and when you plan to return. Remember that you may not be able to use your cell phone in more remote areas or in the mountains.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers’ Library for more articles like this, free baking guides, and tested recipes.