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2006-10-10 08:13:20 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Hope this helps you. Cheers,
SearchFrench Cuisine
From Debra F.Weber,
Your Guide to French Cuisine.
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Goat Cheese Galore ~ Goat Cheese Recipes
Chèvre, (sheh vruh) goat cheese, is a popular cheese in France. The other day I was in my normal warehouse-like grocery store and noticed that even there they've added a few more varieties of goat cheese to the 'gourmet' cheese selection. I was impressed. So I picked up a couple of new ones to try, one imported from France, the other an artisinal goat cheese from Wisconsin. Et voilà:
Tartelettes aux cèpes et au chèvre ~ Mushroom and Goat Cheese Tartlets
Grapes rolled in herbed goat cheese
Tarte au Chèvre ~ Goat cheese tart with gruyère
Fromage de Chèvre au Miel ~ Goat cheese with honey
...and a few more ideas with goat cheese.
Tuesday October 10, 2006 | permalink | comments (0)
Weekly Soup Recipes ~ Carrot Soups
I've been accused (and plead guilty) to traveling on my stomach. It's especially hard not to be guilty of this crime while traveling in France. Around every curve, you run into towns with names like Camembert and Livarot. Of course, your first thought is of cheese. If you drive past Crécy-en Brie, Crécy en Ponthieu or Créances you'll soon be craving carrots, et voilà:
Crème de Carottes ~ Creamy Carrot Soup
Potage Crécy ~ Creamy Carrot Soup with Rice
Potage aux Carottes et aux Panais ~ Carrot and Parsnip Soup
Carrot and Orange Soup
Monday October 9, 2006 | permalink | comments (0)
French Casseroles
I'm not sure what happened but all of a sudden I'm feeling so overwhelmed with work, kids, school, cats. . .that last thing I want is complication in the kitchen. Do you think these one-dish meals might fit the bill? Et voilà:
Gratin de pennes et courgettes ~ Casserole of penne pasta, zucchini and tomatoes
Nouilles à la Crème ~ Creamy macaroni and cheese with ham
Timbale d'aubergines du charcutier ~ Ham and Eggplant Casserole
Gratin de Campagne ~ "Country" Gratin is a one dish meal of layered potatoes, Canadian bacon (or ham) and tomato sauce.
Wednesday October 4, 2006 | permalink | comments (0)
Pistou ~ Part 2
Last week, I made Soupe au Pistou, a vegetable soup from Provence. I also made a big batch of pistou, a garlic/basil/olive oil sauce that is stirred into the soup. As usual, I had leftover pistou sauce which I used to make lunches for the week, et voilà:
Taboulé Provençal ~ Bulgar with pistou (pesto), tomatoes and green onions
Tarte aux Tomates et au Pistou - Tomato Tart with Pesto (my daugher's favorite)
Tartare de Tomates Mozzarella ~ Chopped tomatoes, mozzarella and pistou
And more about Soupe au Pistou and Pistou
Tuesday October 3, 2006 | permalink | comments (0)
Cucumber Soup Recipes
My daughter and I walked to the grocery store the other day. As I was standing in line, I remembered the zucchini. I asked Lindsey to run over to the produce area and pick out 6 zucchini for me. She came back with the plastic bag, plunked it down at the end of the belt and came to join me as we bagged the groceries. When I got home I started to make a ratatouille. I pulled out the red peppers, green peppers, eggplant, and....cucumbers. She had been in a hurry and picked out cucumbers not zucchini. On to plan B, et voilà:
Crème de Concombres au Pernod ~ A creamy cucumber soup flavored with Pernod that can be served warm or cold
Soupe de Concombre à la menthe ~ Cold cucumber soup with mint
Velouté de Concombre et de Fèves ~ Cucumber soup with lima beans and sesame seeds. Serve hot or cold
Cucumber Soup flavored with Grey Goose Vodka
Monday October 2, 2006 | permalink | comments (0)
Time for Apple Desserts
It's apple pickin' time around the Northern United States. In France, apples are synonomous with the region of Normandy. They cook with them, make a famous liqueur from them, eat them out of hand, and of course they are stars in many Normand desserts, et voilà:
Tarte aux Pommes à la Normande ~ Fresh apple tart filled with almond and Calvados flavored frangipane
Tarte Normande ~ Apple Tart from Normandy
Carmelized Apple Galette
Gâteau aux Pommes ~ Apple Cake
Choquarts ~ Apple and Raisin Turnovers
Friday September 29, 2006 | permalink | comments (0)
An autumn salad
The fact that last Saturday was the first day of fall just slipped right by me, until today. I read that the harvest is starting in France and a deep longing to visit during the fall season seized my heart. I'll have to try and console myself with some fall fruits, et voilà:
Salade d'Automne ~ Mixed Greens with Pears, Grapes and Walnuts
Chicken Salad with Green Grapes and Creme Fraiche
Sauteed Pork and Pear with a Vodka Lemon Pan Sauce
Honey Baked Apples with Chocolate
Tarte aux Raisins et aux Noix ~ Grape and Walnut Tart
Wednesday September 27, 2006 | permalink | comments (0)
Word of the Week ~ à la viennoise
I lived in Germany for 3 years when I was young and one of my favorite dishes, especially in the south, was Wiener Schnitzel. Recipes designated à la viennoise (ah / lah / vyen nwahz) are French versions of this Austrian/German classic dish. These dishes are usually breaded veal or chicken cutlets sautéed and served with a garnish of chopped hard-cooked egg, capers, fried parsley and lemon. Et, voilà:
Escalopes à la viennoise ~ Breaded, sautéed veal scallops served with lemon
Veal Chops with Mustard ~ a quick weekday dinner
Escalopes de Veau à l'Estragon ~ Veal scallops with brandy and tarragon
Veal in Cremini Mushroom Sauce ~ A crockpot recipe
Tuesday September 26, 2006 | permalink | comments (0)
Pistou - Vegetable Soup Recipe from Provence
"This soup, originally from Genoa, is only popular in Provence, even here it is not widely made." J.-B Reboul, La Cuisinère Provençale, 1897.
Well, that's certainly changed from M. Reboul's time. Pistou and Pistou Soup have become icons of Provençale cuisine. I've seen so many Soupe au Pistou recipes, I was curious to see how it started. Reboul's book is considered one of the classics of Provençale cuisine and his recipe for Soupe au Pistou is so very simple, et voilà:
Soupe au Pistou - this recipe, with no beans, is adapted from J.-B Reboul and is quick and easy to make
Soupe au Pistou made with dried beans
Soupe au Pistou ~ flavored with bacon and made with canned beans and lots of veggies
Pistou - classic sauce made with olive oil, garlic and basil
Monday September 25, 2006 | permalink | comments (0)
Perfect Plum Recipes
I was in New York City this past week, only the second time I've been there. During a little break from work, Diana, Guide to Southern Food, and I walked around for just a little bit. We went to Payard, a little bit of Paris in the heart of New York. I also noticed many fruit and vegetable stands on the street featuring what's in season, like plums and figs, et voilà:
Compote de prunes ~ Vanilla spiced plum compote
Crumble de prunes à l'anis ~ Plum crumble flavored with pastis (My favorite!)
Gâteau Lorrain aux Prunes ~ Plum cake from Lorrain made with cream cheese
Figs in Red Wine
Grilled Figs with Marinated Goat Cheese
2006-10-10 08:23:16 · answer #1 · answered by Zsoka 4 · 0⤊ 0⤋
Baked Brie, Coq Au Vin, Brioche, French Onion Soup, Potato Malouin, Chicken Cordon Bleu or Beef Bourguignon and I think Crossants are french aren't they? - just enter any of these followed by the word recipe into your favorite search engine to get the recipes. Bon Apetit
2006-10-10 15:33:47 · answer #2 · answered by julanaa 2 · 0⤊ 0⤋
The easiest thing that you can make is a gratin, which as you no doubt know means crust.
The great thing about a gratin is that it requires the minimum amount of skill, equipment and special ingredients to successfully execute. Perfect for a HS kid.
look up recipes that contain no more than 5-6 commonly available ingredients and normal spices.
have fun
2006-10-10 15:49:26 · answer #3 · answered by Anonymous · 1⤊ 0⤋
how bout Crepes?? it's pretty easy to make, u can find a recipe for crepe batter (kinda like pancakes but lighter and thinner). then u can get nutella and/or chocolate hershey syrup, and whipped cream, maybe some strawberries, and serve the dessert? u can actually make Food crepes too, w/ chicken and stuff.
good luck~
2006-10-10 15:24:22 · answer #4 · answered by sasmallworld 6 · 1⤊ 0⤋
croque monsieur, which is basically a fancy grilled ham & cheese sandwich. The specific bread and cheese are important for it.
A galette may be a good alternative too.
2006-10-10 15:27:26 · answer #5 · answered by Anonymous · 1⤊ 0⤋
french everyday steak,is easy, pan fry a sreak and at the end add shattots and butter and red wine, and saute until sause is thickened
2006-10-10 15:22:27 · answer #6 · answered by michael m 6 · 1⤊ 0⤋
Petit Fours or escargot
2006-10-10 15:22:33 · answer #7 · answered by The Squirrel 6 · 0⤊ 0⤋