I’m heading off for a three-and-a-half week vacation to France, Berlin and Amsterdam, so last night, my dad prepared a French-themed dinner to prep our palettes for our upcoming PEREGRINATION. He made a delicious, broiled Icelandic salmon accompanied by a white sauce and vegetables. To bring out the French flavors, he sautéed a core group of flavors: celery, carrots and white onions, known as a “mirepoix,” and he built the dish from there. These ingredients are the holy trinity in French cuisine, because they combine perfectly together, INFUSE savory foods with flavor and add balance to soups, stocks, stews, meats and just about anything. Instead of using white onions, my dad OPTED for red and also added fennel and French sausage. Let’s just say that last night’s dinner got me so excited for France and the wonderful food that it has to offer!
- PEREGRINATION = travel, journey, adventure
- INFUSE = to fill, pervade, instill
- OPTED = chose
Stay tuned for upcoming blogs and updates about my adventures exploring Europe.