French food - making the transition from garlic to parsley
French cuisine dominates the world of food. The dishes that France has produced remain imperative to this day, and form a sort of foundations beneath the tottering tower of world cuisine. It is almost like the roux to Europe’s wider velouté. The world still respects French cooking, even if up-and-coming countries like, ahem, England are starting to overtake in terms of international acceptance.
Some things are sold in France that are rarely eaten elsewhere. Word on the ‘rue’ is that the French started eating these peculiar things – rats, squirrels, and snails spring to mind – when the city of Paris (France’s capital) was under siege.
Some would argue that nothing good can come of war. I’d argue that cooked snails in garlic butter are definitely a good thing. Dipping some warm French bread into the garlic butter afterwards is enough to make me awkwardly start talking about home insurance ni over an otherwise reasonably civilised if disjointed discourse about French cuisine and its historical significance.
I do think, though, that garlic and butter are over used in French cooking. Clearly, garlic butter itself is one of the greatest things on the planet. And yes, putting the two together in almost any dish will produce glorious flavours. Still, it isn’t a particularly subtle flavour. The combination is rich and generally overpowers even the stodgiest or most flavoursome meals. It is a cop out, like mayonnaise. It is almost cheating.
I have vowed to use more parsley. The French use parsley – often, of course, in conjunction with garlic and butter. And shallots – to flavour seafood to great effect.
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