7 Budget Friendly French Garden Ideas

by Missy | Jun 8, 2019

7 Budget Friendly French Garden Ideas

I think all of us Francophiles could use more French style in our gardening. Here are 7 Budget Friendly French Garden Ideas. As a chef with The French Magnolia, the garden is paramount – for seed, produce, pollination and rest.

Most of us don’t have the land or budget to install and maintain a ten foot tall boxwood hedge or maze. Even with a tiny bit of space and creativity, everyone can have a little French in their garden.

First, you should know that the French are into form and structure. Symmetry and order are truly the heart of French landscape design.

So, whatever you create, attempt balance. Pairs of planters can easily achieve the effect of balance. Second, authentic doesn’t have to be fancy. Below, is an example of something quite sophisticated, but simple and unpretentious works every time.

What Are You Going For?

It’s important to always know your why. For that reason, know what time of day you will use the space. What activities will be performed in the space? Secondary questions might be, when do you get sunlight? And, what will survive in your climate?

Paris gardens on small terraces and balconies are used as mini-retreats from the confined space of a city living. Certainly, there are multiple budget-friendly ideas here in this article,7 Budget Friendly French Garden Ideas.

7 Budget Friendly French Garden Ideas, The French Magnolia

Below, are three creative balcony French garden ideas. Notice how simple is lovely.

Budget Friendly Balcony Ideas, The French Magnolia Cooks

In contrast, country French gardens (at chateaux and palaces) were used for reflection and exercise. After that, to show-off or establish ones wealth, position and power. Sometimes, they were designed to intimidate. As a result, Chateaux gardens were designed to be viewed from a distance. Additionally, political conversations, strategies, gossip and secret trysts carried were part of traditional French garden life. It was important not to be seen and heard by household staff.

7 Budget Friendly French Garden Ideas

#1. Use and feature what you already have. Meaning, a stucco or brick wall. Creepers are perfect for the budget friendly French garden style because you only need a few. Strategically place 2 or 3 along the bottom. They will take root in the smallest about of soil. Set it and forget it.

See below, a photo of the creeping fig in full force — one of my personal favorites. The creeping fig gives a structural and formal, Parisian look.

Creeping Fig, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Another budget friendly creeping favorite, the creeping Confederate Jasmine. The Confederate Jasmine blooms and grows well up a wall or over an arched trellis. For that reason, it is ideal for a loose, country French look.

Run the Confederate Jasmine up the side of a garage and create an instant look and feel of Provence.

7 Budget Friendly French Garden Ideas

Number 2 of 7

#2. Incorporate smooth micro pea gravel. Gravel paths and gravel-covered garden spaces are hallmarks of French garden design.

French pea gravel, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Scattering bags of micro pebbles is an easy do-it-yourself project. For example, over large weedy, dark areas where grass has a difficult time growing. Or, use to cover old-cracked cement.

Number 3 of 7

#3. French style is a study in geometry. Use long narrow planters with inexpensive, tall-growing, green shrubbery. The modern design of a long, narrow planter makes for great French style. Use boxwoods, if your budget permits, but there are plenty more affordable options. See the Hedge Holly, a hardy, inexpensive and useful foundation plant. Triming the sides flat will resemble a French hedge. Establishing them in planters might be helpful if you are renting. Mature sizes range from 2-10 feet.

hedge holly, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Similarly, the laurel bush is a sturdy, quick-growing, green year-round bush. I love the laurel bush in long, narrow planters for a French garden style.

Create privacy or accent an intimate sitting area by creating a green shrubbery or creeper wall. Install an inexpensive DIY 2 by 4 fence. Plant a laurel or holly hedge in front and train it up the fence.

creeping hedge, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

In the same vein, you can use a long, narrow planter for colorful annuals. This French style allows you to move between the seasons more easily.

Number 4 of 7

#4. Create balance and structure with two topiary-inspired planters. Punctuate the entrance to your garden space or outdoor dining space. On the other hand, topiaries are a French classic at the front or back door.

Topiaries can be a pricey so talk to your local nursery about an affordable alternative that will survive in your climate. I love a trained laurel, but I also love the use of this small evergreen varietal. Furthermore, evergreens are sturdy and of course, green all year long. Tip: You would be surprised what gardening treasures can be found at a garage or estate sale. Hit up a couple of garage sales for unusual planting vessels.

evergreen topiaries, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Number 5 of 7

#5. Absolutely include a place to relax and eat, but it doesn’t have to be fancy. Sitting areas and dining spots add a touch of romance and evoke the feeling of the French countryside. A round, metal table found at a garage sale with mix and match chairs is very French appropriate.

Certainly, you can spray-paint an outdoor table. However, if you want to embrace French garden style, use a cotton table cloth. Tip: a big table by the back door might be convenient, but I recommend putting a bistro set way back in the garden. Now, that’s French garden style!

French table cloth, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Number 6 of 7

#6. Water features are important for French garden style. Most importantly, find and use a water feature that’s appropriate for your space. It does not have to be big or ornate. I love the quiet elegance of a small bird bath. That is to say, keep it simple.

basic bird bath, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Number 7 of 7

#7. Anchor all four corners of your garden with big round planters filled with unexpected options. A bigger budget might allow for a gardenia bush or a lemon tree (if you are far enough south). Budget friendly planters might include the unexpected with tons of color. For example, wild flowers, vegetables, fresh herbs and colorful annuals — all inexpensive choices.

barrel flower planters, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Vegetable and herb gardens are a staple of French garden design. Even more, think about using metal for a vessel. Heavy-duty plastic planters in a terra cotta color are popular now. They are much lighter in weight and make life so much easier. It’s a great look for the money. Remember to purchase the little feet that lift the planters off the ground. Tip: be sure to drill holes in the bottom of your planters. To clarify, plants don’t like wet feet.

metal flower planters, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Wild flowers are budget friendly, romantic and cheerful. For instance, lavender’s practicality and indestructible nature hails Provence. Lavender is genuinely deer resistant and comes in beautiful hues. Likewise, Queen Anne’s Lace, is a useful and productive filler that can take you from June until your first frost. Finally, Black-Eyed Susan’s are easy and remind me of The French wine country. They are fabulous for the fall, taking you from September until your first frost.

lavender, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Queen Anne's Lace, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

Black-Eyed Susans, 7 Budget Friendly French Garden Ideas, The French Magnolia Cooks

BONUS TIP, the PERFECT French Garden Accessory

Finally, no French garden would be complete without le chat. Therefore, a cat is the ultimate French garden accessary. In short, one must have a cat to complete the French garden picture. Besides, cats keep mice away. Oh French kitty, we love you.

I Appreciate Your Thoughts!

Please leave a comment because I appreciate your thoughts and kind words!

Also, please share on your favorite social media.

Thank You & Cheers!

Chef Missy

A Magical Formula for Vegetable Provençal Soup

by Missy | Jun 2, 2019

A Magical Formula for Vegetable Provençal Soup

Do you ever wonder why French soup is both magical and restorative? I have found a magical formula for vegetable Provençal soup. That is to say, a formula filling with a balance of flavor, fat and acid. In France, spring vegetable soup takes its cues from Provence.

Paris in the springtime is divine, but Provence in the spring is even more divine. Let’s see, perfect temperatures, blooming flowers, no crowds, rosé wine. In addition, the arrival of vegetables at amazing food markets.

Fat and Acid

Spring calls for vegetable Provençal soup. Vegetable Provençal Soup is not a little or quick thing. To clarify, vegetable soup takes thought, time, a particular order and the perfect culinary balance of fat and acid.

It’s Important To Turn On the Oven

Now, before we get started on a magical formula for Vegetable Provençal Soup, I’m going to make a big statement. Let me preface. First, I dislike culinary braggers. Second, I have had plenty if culinary disasters. Once, at one of my own holiday dinner parties, I thought lamb had been braising for hours. Turns out, I forgot to turn on the oven! We ate at midnight. By that time, everyone was completely drunk, but we ate like kings and had a blast. Believe me, there are plenty more stories like that!

Kitchen disasters happen, but with them, come culinary triumphs. As a chef, I have my own personal list. Certainly, it includes creme brûlée, duck, fish, and lamb (when the oven is on). Yes, and soup. I dare say, soup is one of my specialities. In short, take my advice and you too will make magical soup.

A Magical Formula for Vegetable Provencal Soup

Fun French Food Facts

Did you know we use the word restaurant because of soup? The word restaurant comes from the French verb restaurer, meaning “to restore or refresh.”

According to the bible of French gastronomy, Larousse Gastronomique, around 1765 a tavern keeper, Monsieur Boulanger, had a modest little culinary establishment. He served a soup of sheep’s feet simmered in a white sauce.

Monsieur Boulanger put a sign out front that proclaimed, “Boulanger débite des restaurants divins,” which means ‘Boulanger sells restoratives fit for the gods.’ The word restaurant refers to rich broths then considered capable of restoring one’s health. Voila.

French Things That Make you Go Hmmm?

Okay, so I’m a research geek. Bizarrely, no one, including Larousse Gastronomic, presents any firm record of Boulanger’s existence. Rebecca Sprang was an expert on 18th and 19th century European history. She spent years buried in French archives while writing her book, The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Subsequently, Rebecca found no record of anyone named Boulanger owning any business, let alone a restaurant. Furthermore, she found no direct sources that anyone named Boulanger ever existed in France. Hmmmm. Oh well, c’est la vie.

Le Train Bleu, The French Magnolia Cooks

The Restaurant Revolution

Prior to the French Revolution (spring 1789 – fall 1799), chefs were private chefs to aristocracy and upper class. Even the well-to-do middle class and upper middle class had cooks. Head chefs were called ‘master chefs’ because they were head chefs to the master. After the French Revolution, all the master chefs and their staff were out of work. As a reuslt, a restaurant revolution took Paris by storm—feeding both the middle class and nouveau-riche hungry for an egalitarian table.

A Magical Formula for Vegetable Provençal Soup

butter, Magical Formula for Vegetable Provencal Soup

#1 Fat Over Oil

When starting your soup (usually with onions, leeks or garlic) use real unsalted butter or duck fat, not oil. Oil will not dissipate properly and it will leave your onions and early vegetables slippery. Consequently, your spices will not adhere to the initial layers of the vegetables properly. I offer a drizzle of high quality extra virgin olive oil at the table. The fatty, grassy flavor profile of the evoo rounds off the soup’s finish.

Scalding Mushrooms, Provencal Vegeatbles, The French Magnolia.jpg

#2 Order Matters

It matters what order you add your ingredients when building your vegetable Provençal soup. Certainly, the biggest crime in soup-building is adding your liquid too soon. Here’s a suggested order that might be helpful.

1. use a generous potion of real butter or duck fat.

2. after that, add leeks, onion, garlic.

3. scald the mushrooms.

4. toss in and simmer that carrots, celery and fennel (mirepoix).

5. be generous with dried herbs and spices. Toss and cook into the dish. Simmer more.

6. during simmer, coat all vegetables thoroughly.

7. meanwhile, include potato and cabbage. Toss, coat and simmer.

8. generously pour a whole bottle of dry sherry or white wine (simmer down for about 15-20 minutes).

9. squeeze in your first acid, tomato.

10. include a generous amount of chicken or veggie stock and simmer.

3 Extra Tips for Vegetable Provençal Soup:

If adding white beans, add flageolet white beans which have been soaked over-night.
Gently fold in softer vegetables last. For example, zucchini, green peas, okra etc.
Enhance with fresh squeezed lemon juice, lemon zest and fresh herbs in the last hour

fresh tarragon, Magical Formula for Vegetable Provencal Soup

#3 Flavorful Herbs & Spices

Likewise, use both dried and fresh herbs vegetable Provençal soup. Also, incorporate different or unusual spices. A few of my favorites are cumin, truffle sea salt, marjoram, summer savory, mustard seeds, and fennel seeds. Build the bottom of your soup with dried herbs. Save fresh herbs for later in the soup. My favorite fresh herbs for vegetable Provençal soup are thyme, tarragon and mint. Above all, finish your soup with high quality briny, sea salt and lots of tri-color freshly ground pepper.

Potatoes, Vegetable Provence Soup, The French Magnolia

#4 Starch is Paramount.

Most importantly, it must be a good starch. I’m not sure when the potato got such a bad rap. The French understand that the potato is not only delicious starch, but also an excellent source of fiber. Therefore, the potato helps you to feel full and keeps you from over-eating. The potato releases starch into the broth giving it a creamy quality without using dairy. Subsequently, creating a light creaminess, thickening the soup just the right amount. Although popular, I would warn you against using corn starch to thicken soups.

Creative Vegetables, Provence Soup, The French Magnolia

#5 Get Creative With Vegetables

Be creative and mix it up with freezer favorites. One of my all time favorite vegetables for a vegetable Provençal soup is fresh fennel. Of course, a little goes a long way. The fennel enhances and enlivens the other vegetables. Favorites include leeks, mushrooms, cabbage, green peas and okra. On occasion, I will add French flageolet white beans.

homemade chicken bone broth, The French Magnolia

#6 Add Both Wine & Broth

Wine is an excellent acid with hints of fruit and in some cases, a little sweetness. When it comes to adding wine, I use dry sherry or dry white table wine. Sometimes I use left-over wine from a dinner event. Above all, it makes a difference when you add the wine (see tip #2).

Filling in with filtered water is fine. on the other hand, if you want a soup rich in flavor, use bone stocks. Homemade chicken bone stock or homemade vegetable stock is best. Simply put, it’s the only way to go. Similarly, there is a tremendous amount of flavor, not to mention, vitamins and minerals in chicken bones. I would warn you against the use of store-bought bullion cubes. They are loaded with sodium, chemicals and corn starch.

lemons, the Magic Formula for Vegetable Provencal Soup.jpg

#7 Add Acid

Fat and acid are crucial to a magical formula for vegetable Provençal soup.

For all soup, I add multiple forms of acid. For vegetable Provençal soup, I include two types of acid. First, I add a little tomato. France gains the appreciation of tomato from both Basque French cuisine, the Midi-Pyrenees area and Provence.

When I cook vegetable Provençal soup, I make a lot at one time, at least 2 gallons. For a large batch of soup, I use 2-3 small cans of organic peeled tomatoes. I squeeze them with my hand over the soup and fold. That little bit of tomato acid brings balance to the overall flavor profile.

Second, towards the end, I squeeze fresh lemon juice into the soup. The tartness of the lemon dissipates. In turn, it brightens and balances the green earthy vegetables. For a large batch soup, I use 4 to 5 lemons. I even zest the rind of the lemon into the soup.

The Magical Formula for Vegetable Provencal Soup

I appreciate your support!

Chef Missy, The French Magnolia, A Magical Formula for Vegetable Provençal Soup

I would love to hear from you and I appreciate your support.

Leave a comment below or ask a question.

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MERCI! Chef Missy

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Easy Carrot Soufflé

by Missy | May 21, 2019

An Easy Carrot Soufflé

Are you intimated by the idea of a classic French soufflé. Me too, and I’m a chef! However, this easy carrot soufflé is truly simple and can be rustic or elegant. Most importantly, the flavor is impressive. In other words, this easy carrot soufflé is worth a tiny bit of effort and you can do it.

Eating a classic French soufflé is like licking an airy savory cloud. I would say that you don’t really eat a soufflé. You simply inhale a fluffy flavor.

What Is a Soufflé?
To me, a soufflé is any dish that is ‘puffed-up’ with egg and baked. That is to say, it’s a dish that is made from a sauce, a flavoring, egg yolks, beaten egg whites and then baked.

Soufflé or Fluffy Casserole?
Not every soufflé is meant to show-off like a top hat. For instance, you can soufflé-up a simple casserole by adding egg yolks, egg whites or both. At the end of the day, you can call it a soufflé or simply, a fluffy casserole. This easy carrot soufflé recipe is a hybrid. In short, it’s designed to be fluffy in texture but not tall. In other words, by the time you get it to the table, it will settle a little, but maintain it’s feather-like texture.

Fun French Food Facts

The word soufflé is the past participle of the French verb souffler which means to blow, to breathe, to inflate or to puff.

The earliest mention of the soufflé is attributed to French Master Cook Vincent de la Chapelle, in the early eighteenth century (1703-1745). Master Cook was a title that meant ‘head chef to a master’. In other words, a private chef to nobility. However, the popularization of the soufflé is attributed to French Master Cook, Marie-Antoine Carême, much later in 1784 – 1833.

Carême was an early practitioner of the elaborate style of cooking known as grande cuisine, or rather, haute cuisine. After the French Revolution, there were a lot of nouveau-riche in Paris, all of whom preferred the ‘high art’ of this newer French cuisine. Certainly, Carême is considered one of the first internationally renowned celebrity chefs.

The 'NO Cooking' French Meal with Chef Tips

About this Recipe

YIELDS: 6 ramekin portions

TIME: 30-40 minutes prep; 1 hour cooking, depending on your oven. DO NOT open that oven door while cooking.

QUICK NOTE: the first 6 steps can be done first thing in the morning, before work, the day of your dinner party. Cover and set everything on a tray in fridge for later that evening.

NEED: brûlée-type oven safe ramekins, a food processor, & either a counter mixer, hand mixer or balloon whisk.

KNOW: your souffle will settle after you pull it from the oven. Everyone’s does so don’t be upset. It will still look beautiful and taste delicious.

easy carrot souffle, The French Magnolia

Easy Carrot Soufflé –

SIMPLE MENU SUGGESTIONS

For many years, I worked way too hard at my own dinner parties. My advice, ask each couple or guest to bring something easy and inexpensive. Lighten the load so you can focus on something fun and imaginative, like an easy carrot soufflé.

Menu #1

Grilled steak & asparagus. Mushroom & sweet vidalia onion kabobs. Your beautiful and easy carrot soufflé. In addition, summer salad and fresh berries for dessert.

Menu #2

Grilled pork chops with rosemary butter and veggie kabobs. For example, yellow/green squash & sweet vidalia onion kabobs. Your beautiful and easy carrot soufflé. In addition, summer salad and fresh berries for dessert.

Easy Carrot Soufflé Ingredients

5 eggs
14 carrots (2 pound bag)
3 tbsp flour
1 cup heavy cream
3 tbsp unsalted butter for roux
2 tbsp unsalted butter (line the ramekins)
1 cup shredded sharp cheddar (ramekins)
1 cup shredded sharp cheddar for mixture
1 tbsp of dark molasses
1 teaspoon of real vanilla
1 teaspoon of cream of tartar
1 teaspoon of nutmeg
1/2 teaspoon of salt
1 tbsp of cracked black pepper

Easy Carrot Souffle – Step-by-Step!

Soufflé Ingredients, Easy Carrot Soufflé, The French Magnolia

Organization Leads to Simplicity

The first 6 steps can be done on party day, early in the morning. When you are ready to move forward, pre-heat oven to 400 degrees. You will lower to 350 degrees before baking. Pull 1 stick of unsalted butter and leave at room temperature to soften. Meanwhile, set out all of your ingredients. In addition, set out ramekins, mixer of choice, food processor, measuring spoons, whisk, soft spatula and a spoon to fill ramekins.

Step 1

DO AHEAD OF TIME. Peel and rough chop carrots. Boil in lightly salty water until soft. After that, drain. Save shavings for veggie stock or garden compost.

Step 2

DO AHEAD OF TIME. Put hot carrots into food processor. Add 1 cup of shredded sharp cheddar, dark molasses, salt, pepper, nutmeg, & vanilla. Blend until smooth and creamy. Put in a bowl and set aside next to the stove.

Step 3

DO AHEAD OF TIME. Separate 5 eggs. Set eggs yolk aside next to your stove. Set egg whites aside next to the kitchen mixer. The egg whites will be beaten at the end.

Step 4

DO AHEAD OF TIME. Use fingers to butter ramekins with room temperature butter. Do not melt the butter. Simply use soft, room temperature butter.

cheese lined ramekins, easy carrot soufflé, The French Magnolia

Step 5

DO AHEAD OF TIME. Liberally line each ramekin with grated cheese.

mis en place, easy carrot soufflé, The French Magnolia

Step 6

DO AHEAD OF TIME. Put ramekins on a cookie sheet and set next to stove. Measure out your cream, flour and butter and put everything next to stove. Make sure your carrots, cheese, egg yolks and whisk are also next to the stove.

blonde roux, easy carrot soufflé, The French Magnolia

Step 7

NOW, you are ready to get going. Make a blonde roux. If you have never made a blonde roux, it’s ridiculously easy. It’s two steps. First, melt 3 tbsp of butter on low/medium heat. Get a little bubble going. Slowly add 3 tbsp of flour. Whisk. That’s it! Note: a darker roux for things like, crawfish ettouffe can take much longer.

Step 8

Whisk the roux, cooking the flour and butter together. 3 minutes over low/medium heat.

Step 9

Pour cream into roux and continue whisking and cooking. Maybe another 3 minutes over low/medium heat.

Hard Boiled Egg, The NO Cooking French Meal with Chef Tips

Step 10

Side note: if you were making a béchamel sauce, for a classic cheese soufflé, this is where you would add your cheese.

cook carrot, easy carrot soufflé, The French Magnolia

Step 11

Okay, back to the easy carrot soufflé recipe. Pour in the carrot mixture with all the seasonings and flavors already in it. Whisk together until creamy.

add egg, easy carrot soufflé, The French Magnolia

Step 12

Pull carrot soufflé mixture off heat – to the side. Add egg yolks and whisk in thoroughly. Set aside on a trivet or hot pad on the counter. And remember to turn off the stove – you’re welcome!

beat egg whites, easy carrot soufflé, The French Magnolia

Step 13

Pour raw egg whites into kitchen aid mixer. You can absolutely use a hand mixer or beat egg whites by hand with a whisk in a dry, metal bowl. If you are using a mixer, start on a low speed. When the whites begin to take shape, turn up your speed. After the egg whites are half-way, add 1 teaspoon of cream of tartar. It will help your egg whites peak and stay firm.

Step 14

Gently coax your egg whites into pan and GENTLY FOLD in the egg whites with a spatula.

gently fold egg whites, easy carrot soufflé, The French Magnolia

Step 15

GENTLY FOLD in the egg whites until the white has blended. DO not whisk or stir egg white.

pre-cooked soufflé, easy carrot soufflé, The French Magnolia

Step 16

Lower oven to 350 degrees. Spoon mixture into ramekins almost to the top but not quite. Put your ramekins on cookie sheet and into the lower half of the oven. Most importantly, do not open that oven door. Seriously! Use oven light to check out your art work.

soufflés in oven, easy carrot soufflé, The French Magnolia

Step 17

Bake for 60 minutes at 350 degrees. Hey, did I mention not to open the oven door? If you have a super powerful fancy oven, your soufflés might be done in 50 minutes. Certainly, you want a nice golden brown top. Serve immediately.

I’m excited for you! Give it a try and leave a comment.

Cheers!

Chef Missy

fresh baked soufflés, easy carrot soufflé, The French Magnolia

NO Cooking French Meal with Chef Tips

by Missy | May 18, 2019

Thinking of an afternoon picnic in Paris? Me too, always! The NO Cooking French Meal with Chef Tips at home can temporality fill the void.

The lovely, dainty morsel called the French hors d’oeuvre is a true Frenchism adapted and consequently, abused by American food culture. That is to say, the French hors d’oeuvre literally means ‘outside the work’ and is a singular word.

What Is an Hors d’oeuvre?

To clarify, the hors d’oeuvre is designed to whet the appetite offering a salty food as a stimulant. A typical French hors d’oeuvre is a small salty bite. For example, a slurp of caviar, olives, salty nuts, a few bites of cured (salted) meat and pickled veggies like celery, cucumber or radishes.

Fun French Food Facts

In the late 1600’s wealthy Frenchmen picked at ‘hors d’eouvre’ before and throughout the entire meal. Little plates of salty bites included briny oysters, clams, stuffed eggs and cured beef tongue or braised quail.

Sometime around the late 1800’s, a more complicated hors d’oeuvre appeared on the scene called “dainty dishes”. These small plates presented a more substantial delight, possibly caviar or a small pastry case filled with bits of mushroom in a creme sauce. Subsequently, they were soon served as separate courses, many times after the soup course.

By the early 1850’s Americans had moved to a multi-course meal. After that, the term ‘appetizer’ appeared in England (then almost simultaneously in America) to provide the Anglophone with the equivalent of the French hors d’oeuvre.

About this Recipe

YIELDS: 2 to 4 people

TIME: 15 minutes total time

After a long day of cooking, my go-to is the NO cooking French Pu-Pu Platter for dinner. During my childhood in the late 60’s and early 70’s, a surge of Chinese restaurants opened in Atlanta and were all the rage.

As a young girl (and world adventurer in my own mind) I thought it was cool eating food from another country. I was introduced to the classic Chinese PuPu Platter, which is a tray of American-Chinese foods including egg rolls, spare ribs, chicken wings, fried wontons, and crab rangoon. I have always loved love Pu-Pu platters. So, I invented the French Pu-Pu Platter as a culinary staple in my home. As a result, I get to say, ‘pu-pu’. Yay!

Ingredients

1 sourdough baguette or rustic bread
1 unpasterized cheese or triple creme
chicken liver pate or truffle duck pate
sliced salami, chorizo or summer sausage
cornichon, olives & pickled veggies
cucumber, radish, asparagus, endive
canned fatty-fish
hard-boiled egg
good french sea salt, fleur de sel
fresh cracked pepper
extra virgin olive oil (evoo)
fresh herbs, thyme, rosemary or other
little knives, forks and a platter or board

NO Cooking French Meal – Chef Tips!

Learn The Secret To Simple French Mirepoix, Chef Missy

Chef Tip 1

Establish a budget.

Chef Tip 2

Pick one cheese. To clarify, I do not serve cheese before a meal. It destroys the palate. Therefore, the appetite. But for pu-pu platter, I pick one cheese. I like unpasterized & aged cheeses myself. Subsequently, I go for Gruyere or Comte, which are Alpine cheeses. Sometimes, a triple creme cheese, which means that the cheese has a higher percentage of milk fat.

Chef Tip 3

One long skinny, French baguette or slices of rustic bread. Slice and sprinkle with evoo and fresh thyme. Gluten-free crackers for those who need or choose.

Choosing Meats, The NO Cooking French Meal with Chef Tips

Chef Tip 4

Choosing meats. As a Chef, I make homemade chicken liver pate and truffle duck pate, but you can buy pate at nicer grocery stores. In addition, I welcome salami, chorizo sausage or Southern summer sausage.

french provencal vegetable casserole, The French Magnolia Cooks

Chef Tip 5

Choosing a brine. Try cornichons (tiny French pickles) and briney pitted olives. In addition, pickled veggies, which are now are available in grocery stores. My personal favorite, pickled okra.

Chef Tip 6

Choosing vegetables. Obviously, if you have left-over blanched or steamed veggies in the fridge, use them. After that, peel and slice English seedless cucumbers, salted radishes, endive lettuce, and celery all work nicely. Most importantly, de-string the celery. Yellow peppers are sweet and are wonderful with goat cheese

Chef Tip 7

Choosing canned fish. In short, the fattier, the better. Try wild-caught boneless sardines, smokes oysters, mackerel, pickled or smoked herring. As a Chef, I prefer both wild-caught and boneless of whatever I am buying. Above all, always keep canned fish on hand because they make an excellent quick meal or beach-hiking snack.

Chef Tip 8

Hard boiled egg wedges with evoo & fleur de sel. Certainly, left-over cold chicken too, with salt and pepper.

Other Chef Tips

Cans, Jars or Packages

classic/grain Dijon mustard
caviar
potato belinis
artichoke hearts
hearts of palm
artichoke bottoms
smoked salmon
smoked trout
pickled beets

Fresh Produce or To Make

fresh figs
oysters on the half-shell
chilled peel & eat shrimp
raw or roasted salty nuts
avocado (w/lemon)
sliced apple (w/ lemon)
dried fruit
scallions
asparagus
heirloom grape tomatoes
homemade hummus

Sommelier Wine Suggestions

Learn The Secret of Simple French Mirepoix, Chef Missy

White Bordeaux; Sauvignon Blanc and Semillion varietals. Sauvignon Blanc is the most readily available style of White Bordeaux. In short, expect big flavors and aromas predominantly of citrus, grapefruit, lemon and gooseberry.

Semillion offers a much richer profile than Sauvignon Blanc. In short, they express flavors of baked apples and pears, crème brûlée, carmelized grapefruit, orange zest, ginger, figs, lemon butter and even chamomile. Some of the better Sauvignon Blanc wines are blended with Semillion to provide a great balance and expression of the region.

Choosing Wines, The NO Cooking French Meal with Chef Tips

Red Burgundy; pinot noir grape. Lean in texture with complex flavors, these wines are dry with medium acidity. In addition, light old world overtones of cherry making this varietal a versatile choice for pairing with food.

Merlot is typically a dry, medium- to full-bodied wine with moderate acidity and soft but present tannins. The best Merlots have flavor notes ranging from graphite, herbs and blackberries, to black cherries, plums, and cocoa. Certainly, notes of clove, vanilla, and cedar when aged in oak.

Rhône Region wines; Northern Rhône reds made with Syrah are big, bold, spicy wines with a firm tannic structure in their youth. Southern Rhône red blends are based mainly on Grenache and have rounded, warm, red fruit flavors. Most importantly they tend to have elevated alcohol levels and beautiful ripe fruit.

Learn The Secret of Simple French Mirepoix

by Missy | May 11, 2019

Learn the secret of simple French mirepoix, (pronounced meer-PWAH). Certainly, improve every dish with easy recipe. Nothing transfixes the soul like the aromatic and savory characteristics of mirepoix. Elevate every-day roast chicken or restore the body and mind with a more flavorful bone broth. Most importantly, transport the senses with a correctly toned French sauce — all with mirepoix.

What is Mirepoix?

For me, as a chef, Mirepoix is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, celery and a bouquet garni. To clarify, classic French mirepoix is diced carrots, onions and celery cooked in some form of fat, such as butter or duck fat. The savory combination greatly enhances the flavor of every dish. For example, sauces, soups, stews and roast meats. The onions and celery celebrate aromatic flavors and the carrots for their sweetness. Of course, is helpful that they are both available at the same time, and have incredible nutrient value. So, let’s learn the secret of simple French mirepoix.

About this Recipe

YIELDS: between 4 to 5 cups

TIME: 15 minutes prep; 30 minutes without wine; 45 minutes cook time with wine.

NUTRITION: onion & celery are low in calories & fat, but high in vitamins and minerals. Also, they act as sponges for toxins soaking them in along the way. As a result, they are super foods for your immune system.

Carrots are sweet and are quoted as being high in sugar. However, they are excellent at lowering blood sugar levels. Similarly, they are high in vitamins and minerals.

Ingredients

2 parts onion, 1 part celery, 1 part carrot
2 chopped onion (16 ounces)
4-5 stalks chopped celery (8 ounces)
4 carrots, chopped (8 ounces)
5 cloves of garlic
1-2 cups of dry sherry or white wine
1 lemon
good french sea salt
fresh cracked pepper
4 tablespoons herbs de provence
1 bunch of fresh thyme
5 tablespoons unsalted butter

Step by Step Instructions

Step 1

first, chop all vegetables before moving forward with cooking. Peel carrots, cut onions, and chop celery. Save all scraps for veggie stock or to compost for the garden. Keep a small bucket in the refrigerator and add to it all week. Make a big stock on Sunday.

Step 2

second, be generous with your fat. Get at least 5 tablespoons of your fat hot at a low temperature, but do not burn your fat.

Step 3

third, sauté onions very slowly on a low heat without color or browning. You are simply cooking the onions in fat until they become clear in color. To clarify, mirepoix is not sautéed. True sautéing would caramelize the onions. Consequently, they would become sweet in flavor.

Step 4

fourth, add chopped celery and carrots and cook for another 20 minutes. Meanwhile, prep your herbs and spices.

Step 5

After the vegetables are clear and semi-soft, but not brown, add the following spices. 1 tablespoon of good French sea salt, 1 tablespoon of fresh cracked pepper, 1-2 tablespoons of either dried Herbs de Provence blend OR 3 tablespoons of fresh thyme. Most importantly, the fresh juice from 1 large lemon.

Step 6

For added flavor, I always add 1-2 cups of dry sherry or dry white wine. After that, I let the wine simmer until reduced out. So, it should take another 20 minutes. Above all, pour yourself a glass too.

Step 7

After that, you can do whatever you want. For instance, pour this mixture over quartered chicken and roast. Or, follow any classic sauce recipe. Add chicken bones and water to make a stock. On the other hand, add tomato paste for French Pincage.

Other Mirepoix Options

French Pincage

French pinçage (pronounced pin-sahge) is mirepoix with tomato paste added. It’s a great option for adding mirepoix to sauces. Use pinçage in French sauces, French Basque or Country French cuisine or good ole fashion Southern dishes. For instance,

Classic French demi-glace
Shrimp Scampi Provencal
Sauce Espagnole
Oxtail Consomme

The Holy Trinity

The Cajun holy trinity is a version of mirepoix used in the New Orleans, Louisiana. It consists of onion, green bell pepper, and celery in the following ratio: two parts onion, one part green bell pepper, and one part celery. It’s cooked in a neutral vegetable oil until soft and aromatic. Use holy trinity in cajun dishes. For instance,

Gumbo
Jambalaya
Red beans and rice

WHY is Mirepoix called Mirepoix?

The word mirepoix dates from the 18th century and derives, most importantly, from French cuisine. In the case of mirepoix we look to the aristocratic employer of the chef who created the first recipe. Charles-Pierre-Gaston Francois de Levis was an Ambassador to Louis VX and also the Duke of Mirepoix. Mirepoix was in Southwestern France, in the Occitanie, Langedouc region. Charles-Pierre’s Chef de Cuisine established the sautéed three vegetable medley that serve as a base for all his sauce and dish recipes. Subsequently, he named it after his employer — the Duke of mirepoix. Ironically, at the end of the Duke of Mirepoix’s life he told his wife that he had but one claim to fame. He gave his name to a sauce.

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