What is an authentic French recipe? Please include the recipe.?

Answer 1

French Crepes. Delish! Especially at 12:41 a.m., which it is now. Your instructions: Try this, then write me and tell me how it went:

What you need:
1 cup all-purpose flour
1 egg
2 cups milk
What you do:
In a mixing bowl, combine flour, egg, and milk.
Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

Answer 2

You could be more specific in your question.

There are thousands of French recipes.

Fish, beef, lamb, pork, poultry, game, deserts etc.

The French where once the greatest food innovators in the world, therefore they have a vast range of dishes.

You can send me an email telling me what you are looking for, I CAN help, and would like to.

Answer 3

Escargot.

Recipe:

snails

Answer 4

French Toast.

Bread, eggs, milk, vanilla, cinnamon.

Beat one or two eggs, add a bit of milk, a bit of vanilla and a shake of cinnamon. Dip in bread until both sides are liberally covered with egg mixture. Place in pan or on griddle, cook until both sides are lightly brown.


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Answer 5

Shepherds pie

Answer 6

french fries. u use potatoes and u cut them into those shapes.

Answer 7

http://frenchfood.about.com/od/quickweekdaymeals/r/saladsteak.htm

Answer 8

couscous: buy some couscous from the supermarket and boil it. add couscous mix for seasoning.

Answer 9

My Granny is from France, and when I made these recipes for her she was really loved how authentic they were. Hope you enjoy them like she did :)

Beef Bourguignon w/Potato Gratin

For the bourguignon:
1/4 cup cooking oil
3 pounds lean stewing beef, cut into 1-inch cubes
Salt and freshly ground black pepper
4 strips bacon, chopped
1 carrot, diced
1 onion, diced
1 celery stalk, diced
1 tablespoon tomato paste
1/2 cup all-purpose flour
8 cups full-bodied, young red wine
2 cups veal stock, beef or chicken stock
4 sprigs thyme
1 bay leaf
1 foot long piece butcher's twine
18 to 24 pearl white and/or red onions, oven roasted and peeled
1 pound button mushrooms, halved and sauteed in butter
For the potato gratin:
3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness
1 1/2 cups heavy cream (can substitute half-and-half or milk)
1 cup grated Gruyere or Swiss cheese


For the bourguignon:
Preheat the oven to 300 degrees F.
In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season the meat with salt and black pepper. Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside. Reduce the heat, add the bacon to the pot and cook it until it begins to brown. Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often. Add the tomato paste and allow it to brown and cook about 5 minutes. Add the flour while stirring constantly. Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form. Add the stock and meat to the pot and bring to a simmer. Secure the thyme and bay leaves together with the butcher's twine and place it in the pot. Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the lid and skim the top of any excess fat. The onions and mushrooms should be added right before serving.

For the potato gratin:
Preheat the oven to 350 degrees F.

In a large bowl, toss the sliced potatoes with salt and black pepper. Arrange them in layers in a greased 8 by 6-inch oven-proof baking dish. Pour the heavy cream over the layered potatoes. Place the dish on top of a sheet pan and then into the oven for 45 minutes. Remove the potatoes from the oven and turn the oven temperature to broil. Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown. Serve alongside the Beef Bourguignon.

Onion Tart w/Green Salad

3 tablespoons butter
1 large sprig thyme
3 tablespoons sugar
3 onions, medium sized, tips removed, skin left on and cut in half widthwise
1 sheet puff pastry
1 egg
1 tablespoon water
Green Salad, recipe follows
Preheat the oven to 350 degrees F.
In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions. Roll out the puff pastry on a well-floured surface. Use a fork to dock the dough. Whisk together the egg and water with a fork to create an egg wash. Using a pastry brush, brush the puff pastry with the egg wash. Carefully lift and place the puff pastry, egg wash side down, over the onions. Brush the exposed side of the puff pastry with the egg wash and begin to tuck the puff pastry into the circumference of the saute pan making sure to envelope all the onions, while lifting the corners of the puff pastry. Fold the corners into the center of the pan, doubling the crust. Egg wash the top of the puff pastry and place the pan into the oven. Bake approximately 25 to 30 minutes or until the puff pastry is a golden brown and fully cooked. Remove the tart from the oven and flip the tart out onto a large plate and allow it to cool. Cut into 6 pieces and serve alongside a green salad.

Green salad:
For the vinaigrette:
1/2 cup aged red wine vinegar
2 tablespoons minced shallots
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Dijon mustard
1 1/2 cups extra-virgin olive oil
2 heads green and red leaf lettuces (or your preference)
1 cup French green beans, blanched
6 radishes, cleaned and quartered
12 spears asparagus, blanched
12 baby carrots, peeled and blanched

In a medium size bowl, whisk together the red wine vinegar, shallots, salt, black pepper, and Dijon mustard. Slowly incorporate the olive oil while continuously whisking. In a large bowl, toss all the salad ingredients, lightly dress with the vinaigrette and arrange nicely on a serving platter.

Spinach and Asparagus Quiche

For the batter:
2 tablespoons sour cream
1 tablespoon salt
2 1/2 cups half-and-half
8 eggs
1 tablespoon pepper
Pinch nutmeg
For the crust:
1 pre-made pie crust

For the filling:
3/4 cup spinach, blanched, chopped and any excess water removed
6 spears asparagus, chopped
3 cups grated Gruyere or Swiss cheese

For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.

Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.

To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

Profiteroles

1 c. water
Pinch of salt
1/2 c. butter
2 tbsp. sugar
1 c. all-purpose flour
3-4 eggs
1 tsp. baking powder
FILLING:
1/3 c. milk
3 egg yolks
1/2 c. sugar
1 pkg. vanilla sugar
1 tbsp. cornstarch
1 c. whipping cream
CHOCOLATE SAUCE:
1 pkg. Chocofix OR
6 sq. semi-sweet chocolate, chopped
1/3 c. whipping cream
Dough: Preheat oven to 400 degrees. Grease and flour a baking sheet. Combine water, salt, butter and sugar in a saucepan. Bring to a boil. Remove from heat. Add flour all at once. Cook, stirring vigorously until mixture leaves sides of pan, about 1 minute. Remove from heat. Turn into mixing bowl. Add eggs, one at a time, beating well after each addition until smooth and shiny. LEt cool. Stir in baking powder thoroughly.
Drop batter by spoonfuls in 2 inch rounds onto prepared baking sheet or squeeze through a decorating bag with large round tube. Bake on middle oven rack at 400 degrees for about 40 minutes. Do not open oven door during first 15 minutes baking. Cut off tops immediately after baking. Let cool.

Filling: Bring milk to a boil. Beat egg yolks, sugar, vanilla, sugar and cornstarch together. Add slowly to boiling milk, stirring constantly. Boil for 1 minute. Let cool. Beat whipping cream to stiff peaks. Fold into egg mixture, gently but thoroughly. Fill into decorating bag. Fill bottom of puffs with cream mixture.

Chocolate Sauce: Soften Chocofix as directed on package, or combine chocolate and whipping cream in top of double boiler. Heat over simmering water, stirring until melted. Pour evenly over tops. Let chocolate set. Place tops over filling.