FRANCE

Join me on a culinary journey through Europe

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🇫🇷FRANCE

This is our last stop!
Our journey continues to France🇫🇷
I think it is safe to say that the most iconic landmark of France is the Eiffel tower.
Did you know that the Eiffel tower was constructed in 1889 and it stands at a height of 330 meters (1,083 feet) including its antennas. It held the title of the tallest man-made structure in the world until the completion of the Chrysler Building in New York City in 1930.
It has multiple elevators that transport visitors to its different levels. However, it is also possible to climb the stairs. There are 1,665 steps from the ground level to the top of the tower, but climbing the entire height is only permitted for certain events.

💡Fun facts about France:
🦒Toys: France is famous for producing a variety of toys that have become beloved worldwide. One iconic toy that originated in France is the Etch A Sketch, a drawing toy invented by André Cassagnes. Another popular French toy is the Sophie la Girafe teether, loved by babies around the globe.

🪁Different Activities: Kids in France enjoy playing traditional outdoor games like Pétanque, which is similar to the American game of bocce ball. French children also love flying kites in parks and open spaces, especially during the windy spring season.

🇫🇷France has an area of approximately 551,695 square kilometers (213,011 square miles), making it the largest country in the European Union. In comparison, the state of Texas covers an area of about 696,241 square kilometers (268,596 square miles), making it larger than France. Despite being smaller in size, France has a higher population density than Texas. France has a population of around 67 million people, while Texas has a population of approximately 29 million people.

🇫🇷RECIPES🇫🇷

CLICK HERE TO GET PDF RECIPES & SHOPPING LIST

Ingredients:

1 pie crust (frozen or 1/2 recipe for double crust)
1/2 lb bacon, chopped
1/2 yellow onion, diced
1 cup shredded cheese (e.g., sharp white cheddar or gruyere)
1 3/4 cup half and half
4 large eggs
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1 pinch ground nutmeg

Instructions:

Prepare and chill homemade or use store-bought pie crust.
Roll out 1 pie crust to 12" and transfer to tart pan. Press into the pan and freeze for 30 minutes.
Preheat oven to 350˚F.
Pre-bake crust by poking the bottom with a fork and lining with parchment paper or foil.
If using a tart pan with removable bottom, place on a baking sheet, fill with pie weights, and bake for 35-40 minutes until golden.
Remove weights and brush inside with whisked egg white.
Cook bacon until crisp, then remove and cook onions in the bacon fat until golden.
In a large bowl, whisk 4 eggs, half and half, salt, pepper, paprika, and nutmeg.
Stir in cheese, bacon, and onions. Pour filling into prebaked crust.
Bake at 350˚F for about 50 minutes until set and slightly jiggly in the center.
Cool slightly before serving and garnish with parsley if desired.

Print Recipes & shopping list👉

PRINTABLE PDF FOR FRENCH RECIPE

INGREDIENTS:

1 pound red-skinned tiny potatoes
1 Tbsp salt
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
10 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained- or fresh tuna seared, or smoked trout
1/2 cup nicoise olives

DRESSING

1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper & salt
3/4 cup extra-virgin olive oil

INSTRUCTIONS:

Cook potatoes in salted water until fork-tender, then cool.
Blanch haricots verts in boiling salted water, then cool in ice water.
cook eggs for 10 minutes- cool, and peel under cold water.
Make the dressing: Whisk vinegar, shallot, mustard, thyme, salt, and pepper. Slowly whisk in olive oil.
Season tomatoes. Toss potatoes with some dressing.
Quarter eggs. Arrange lettuce, potatoes, haricots verts, radishes, eggs, and tuna on plates.
Add tomatoes, drizzle with dressing, and top with olives.