FC: FRANCE | By: Nichole Brown
1: Climate: | oceanic, continental, and Mediterranean. Mean temperature is 53F in Paris and 59F in Nice | Geography: Two thirds of France is mountains and hills, with the Alps, Pyrenees and Vosges ranges. The Mediterranean coast has hot dry summers | Effects: forests, rivers, and mountains dictate where certain vegetation is grown. It ranges from flat empty plains to the largest mountain in Europe
2: 2012 | AGRICULTURE | IN FRANCE | a | GOOD EATS!! | MAIN PRODUCTS: sugar beets, wine, milk, beef and veal, cereals, and oilseeds
4: BONJOUR | how big is it? | largest west European country at 220,668 sq. mi & population is 65 million | Main Language: FRENCH Main Religion: ROMAN CATHOLIC
6: THE PAST... | During the reign of Louis XIV,the sun king, France was the dominant power in Europe | Since 1958, France has constructed a presidential democracy known as the Fifth Republic
7: France has been continuously settled since Paleolithic times | The guillotine was the method of execution developed during the French Revolution Famous Painters: Claude Monet Paul Cézanne - Father of Modern Art Henri Matisse - Master of Colour Edgar Degas - Painter of Dancers
8: Wedding Tradition: is beheading bottles of champagne using a specially-made saber | Holding a puppet show on Christmas eve
9: Traditions... | almost all employees are entitled to 5 weeks of holiday a year | Poisson d'Avril origionally the French Easter Fish... children to make fish of paper and pin as many as possible to the backs of adults, then run gleefully away yelling “Poisson d'Avril!!”, which is a little like saying “April Fools
10: Fete de la Fédération A feast to celerbate the ending of the French Revolution
11: Bastille Day celebrated with a hugh parade
12: Appetizer: | Crudités | Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 2 cups carrots, cut into thin sticks 2 cups red bell peppers, cut into strips 2 cups petite asparagus spears 2 cups celery, cut into thin sticks 1 1/3 cups Vinaigrette dressing | Preparation:Wash and cut the vegetables. Keeping them separate put the carrots, peppers, asparagus spears, and celery each into their own bowl. Toss each vegetable with 1/3 cup dressing, cover, and chill for at least 8 hours. Drain remaining dressing and arrange the marinated vegetable on a platter. Serve cold. Makes 8 servings.
14: Soup: | Cream of Belgian Endive Soup | Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: 2 medium Belgian endive, finely chopped 3/4 cup chopped white onion (1 medium) 1 clove garlic, crushed and chopped 2 tablespoons butter 2 large potatoes, peeled and cubed 2 cups chicken stock 1 cup light cream or half-and-half 1/2 teaspoon salt 1/4 teaspoon ground black pepper | Preparation: In a large saucepan over medium heat, sauté the Belgian endive, onions, and garlic for 5 minutes. Add the potatoes and chicken stock, bring to a simmer, and then cover and reduce the heat to the low-medium setting. Simmer the soup for 15-20 minutes, until the potatoes are tender. Process the soup, in batches, in a blender until smooth. Add the light cream, salt, and pepper to the soup, stir, and heat through. Makes 6 servings.
16: Main Dish: | Creamy Feta Potatoes | Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: 2 pounds baking potatoes, peeled and cubed cup sour cream 3 tablespoons butter teaspoon lemon zest 1/3 cup feta cheese, crumbled teaspoon dried rosemary, crushed teaspoon salt, to taste 1/8 teaspoon black pepper 1-3 tablespoons milk, if necessary | Preparation: Boil potatoes until tender and then drain. Mash potatoes with all remaining ingredients, except the milk. If a creamier texture is desired, add milk, 1 tablespoon at a time. Serve hot or warm. Makes 8 servings.
17: Salad: | Honeyed Fruit Salad Recipe | Prep Time: 15 minutes Total Time: 15 minutes Ingredients: cup dry white wine 3 tablespoons plus 2 teaspoons honey 2 tablespoons lemon juice teaspoon lemon zest 1 tablespoon granulated sugar 1 pint strawberries, hulled 2 pears, cored 2 peaches, pitted cup sweet cherries, pitted 1 kiwifruit (optional) | Preparation: Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving. Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill. Makes 8 servings.
18: Dessert | Baked Apricots | Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: cup water 8 apricots, halved and pitted 4 tablespoons kirschwasser, or kirsch 1/3 cup granulated sugar | Preparation: Preheat an oven to 350 degrees. Pour the water into the bottom of a 2-inch deep baking pan, and then arrange the apricots, cut side up, in the pan. Sprinkle the kirschwasser evenly onto the apricots, making sure you get a bit of liqueur into the hollow of each fruit. Sprinkle the sugar evenly across the prepared apricots, and then bake, uncovered, for 25 minutes. The apricots are done when they start to brown on top, and are cooked through, but still slightly firm. Makes 4 servings.
20: Unusual Foods: | escargot (garden snail) | camel’s feet | steak tartare (completely raw beef) | tripe (lining of a cow’s stomach)
21: Il reste tant de choses faire, On voit bien le désordre. Qu'est ce que l'on a foutu hier, Pour qu'aujourd'hui on s'étonne ? Qu'on coule, coule, les affaires, On nous donnerait bien des ordres, Mais j'en ai vraiment rien faire. Ce que je préfre c'est Quand tu es nue, et que je suis saoul, Tout est sans dessus dessous. Le monde semble tre vaincu, Dieu que j'aime ton petit cul. (x2) Ce n'est plus le moment, Et j'en ai vraiment rien faire. Ce que je préfre c'est
22: Common Herbs | “herbs de provence” : a blend of rosemary, marjoram, basil, savory, thyme and lavender and thyme is used very often
23: ...and more food