January 8, 2016


France | Bride in the Kitchen

France | Bride in the Kitchen

With the start of the New Year, I am picking back up with my Friday, Bride in the Kitchen series, intended to help new brides as they start cooking for two instead of one.  You can read more about my own journey here and what my poor husband had to put up with.  Out of that experience has come a love for food and trying new recipes and cuisines.  Because of this passion for exploring the world of food and passing that down to my kids as well, we subscribed to Try the World.  So far we have received three boxes and have loved them all.

I dream of one day going to France and this box just reminded me of how much I want to photograph a session in Paris with coffee shops, French pastries, and the Eiffel Tower.  As someone who is obsessed with French macarons and loves Julia Child, I would probably eat my way into a coronary and die happy.France | Bride in the Kitchen

We all had an excellent French breakfast over the holiday break with the tea included in the box as well as the jam and some fresh croissants.  I have now become addicted to using the little canister of Le Saunier De Camargue finishing salt any time I cook.  Do you have a finishing salt next to your stove?  I highly encourage it for any new bride starting to cook.  Sprinkle it on your food right before you serve it to add a depth of texture and flavor to your meal.  It isn’t the same as kosher or table salt . . there is just no real substitution.

France | Bride in the Kitchen

We also received a recipe for steak tartare but I am just not as adventurous when it comes to raw meats.  J, my husband is but I like my steaks cooked.  In case you have more of a wild streak in you, here is the recipe.


2 egg yolks                                                    4 TBSP EVOO

Juice of 1/2 a lemon                                   3 1/3 cups ground beef

2tsp of Dijon mustard                                1 onion, finely chopped

Salt and Pepper                                           1/2 cup capers

1/4 cup chopped parsley                           2 TBSP ketchup

4 drops Tabasco                                         Fleur de sel

  1. In a large bowl, combine the egg yolks, lemon juice, and mustard, then season with salt and pepper.  Whisk in the olive oil until thickened.
  2. Using a fork, mix in the ground beef.  Add the onion, capers, parsley, ketchup, and Tabasco.
  3. Divide and distribute the meat mixture onto 4 serving plates.  Sprinkle with flour de see and serve with a simple salad.

Let me know if you try it or have had steak tartare as I am so curious about what you thought.



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