FOOD & WINE TOURS
EUROPE A LA CARTE
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Recipes & Chefs' Tips
The best food is always the simplest! Food that you purchase should always be the freshest and the finest, not necessarily the most expensive. French cooking relies on fresh, pure and natural ingredients - it’s about applying the best method of preparation, use of ingredients and above all PASSION to showcase food at its best!
~ French-Inspired Summer Offerings ~
PAN BAGNAT ~ This popular tuna sandwich is sold from beachside stands along the beautiful Côte d’Azur - French Riviera. The delicious seafood and freshly-made dressing are typical of the French kitchen; a few simple ingredients can make an exceptional meal.
2 cloves garlic, pressed
1/3 C olive oil
12 oz. oil-packed while albacore tuna, drained
1/3 C red onion, sliced paper-thin
2 tbsp. capers
2 tbsp. red wine vinegar
In a small bowl, mix the garlic and olive oil. Split the baguette lengthwise and brush the cut surfaces with a thin layer of garlic oil. In a separate bowl, mix the tuna, red onion, capers, red wine vinegar and just enough garlic oil to make the mixture a tuba salad consistency. Line the baguette with tomato slices and add tuna salad. Wrap tightly; chill several hours before enjoying!
PEACH & RASPBERRY BREAD PUDDING
Use any stone fruit to create this delicious summertime treat!
1 loaf whiten bread, crusts removed
6 whole eggs
¼ C AP flour
1/3 C granulated sugar
4 C heavy cream
2 large peaches, cubed
1n pint fresh raspberries
Heavy cream, whipped for topping
Did you know that…..
Contrary to popular belief, the crust that forms from the browning of meat - that adds so much to the flavor – does not totally seal in the juices? For proof, just listen to the sound of a steak sizzling over a fire as the juice evaporates. The aim in cooking meat is to limit the loss of juice so don’t salt or spear with a fork prior to cooking and cook over very high heat for a short period of time.
Marinades tenderize and add flavor. A seasoned, acidic liquid penetrates the meat. At the same time, the acid changes the proteins which explains why meat becomes more tender the longer it is in the marinade. It does take time, however - a marinade penetrates less than 1 centimeter in 24 hours.
Travel with us for a culinary experience of a lifetime!!
A Taste of France with Chef Michel, Chicago, United States | 773.769.1790 | 773.649.9179 fax
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