Do you know any french dishes?

Question

i have to make a french menu due on monday and i need more french foods, desserts, and drinks. if you know any, please comment and help. thank you.

Answer 1

creme burlee - classic rich custard with a carmelized sugar crust
pot au feu - French style beef pot roast
escargot - snails in butter
champagne - need I say more
burgandy - red wine
duck confit - duck poached in duck fat
foie gras - fatty goose liver
various cheeses

Answer 2

French Potatoes:

24 min 10 min prep
4 servings

1 1/2 lbs potatoes, peeled and very thinly sliced
1 medium onion, sliced into rings
3 teaspoons butter
salt and pepper
6 teaspoons milk
1 pinch paprika

1. Put the potato slices to soak in cold water.
2. Put the onion rings into a bowl.
3. Cover with plastic wrap, and pierce.
4. Microwave on HIGH for 1 minute.
5. Grease a five cup casserole dish with a little of the butter.
6. Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
7. Season each layer with salt and pepper.
8. Pour the milk over the potatoes and dot with the rest of the butter.
9. Sprinkle the top with paprika.
10. Cover with plastic wrap, and pierce.
11. Microwave on HIGH for 13 minutes.
12. Rotate half-way through cooking time.
13. Allow to stand, covered, for 5 minutes before serving.

Answer 3

french bread

INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 4

appetizer: Pate au Foie Gras
entree: Boeuf Bourguignon,
dessert: Peche Melba

Answer 5

Salade Lyonnaise
Terrine de Saumon aux Epinards (Salmon and Spinach terrine)
Soufflé au Fromage (Cheese Soufflé)
Coq au Vin (chicken in red wine sauce)
Bouillabaisse (fish soup)
Pissaladière (Onion Tarte)
Profiteroles au Chocolat (Chocolate Profiteroles)
Crêpe Suzette (French pancake with orange in liqueur)
Poires au Vin (pears in wine)

For more dishes, check out this site:
http://www.cuisine-france.com/recettes.htm

Answer 6

Quiche Lorraine, Chocolate and Caramel Crepes, Chive Omelette with Gruyère and Canadian Bacon (aka Omelet à la Ciboulette)



Quiche Lorraine: This recipe is so adaptable! You can change the type of cheese you use, according to what you have on hand. Leave out the bacon, or use ham or canadian bacon. You can use a combination of cream and ordinary milk for the half and half. Add sauteed vegetables. Use shrimp, or chicken, or cooked sausage. I know two little girls whose favorite quiche flavor is spinach!
INGREDIENTS:
1-1/2 cups half and half
4 eggs, beaten
1/8 tsp. salt
dash pepper
2 cups shredded cheese (Swiss, Cheddar, Colby, Havarti, your choice!)
2 Tbsp. flour
8 slices bacon, cooked crisp and crumbled
1 9" unbaked pastry shell
PREPARATION:
Preheat oven to 350 degrees F. Combine half and half, eggs and seasonings. Toss cheese with the flour and sprinkle into the unbaked pastry shell. Top with bacon or other meats or vegetables, then carefully pour egg mixture into the pie shell.
Bake at 350 degrees 40-50 minutes, until egg mixture is set and top is golden brown.


This spectacular dessert looks complicated, but it is made totally ahead. All you have to do before serving is assemble the crepes. You can warm the caramel sauce in the microwave before serving if you like, but it's not necessary. You can also fill these crepes with softened ice cream instead of the white chocolate mousse, and use purchased caramel sauce. But try the mousse and scratch sauce at least once!
INGREDIENTS:
1 cup pancake mix
2 Tbsp. sugar
1 Tbsp. cocoa
1-1/4 cups milk
2 eggs, beaten
2 cups whipping cream
1-1/2 cups white chocolate chips
1 tsp. vanilla
1 cup brown sugar
1 cup whipping cream
1/4 cup light corn syrup
2 Tbsp. butter
1 tsp. vanilla
PREPARATION:
Crepes:
Combine pancake mix, 2 Tbsp. sugar, milk, and eggs in medium bowl and beat well until batter is smooth. Heat an 8" nonstick skillet, or crepe skillet over medium high heat. Dip a paper towel in peanut or safflower oil and lightly coat the hot skillet.

Using a small ladle, pour about 2 Tbsp. of the batter into the hot skillet. Tilt and swirl the skillet to coat the bottom. Don't worry if there are some small holes. Cook until the edges look dry. Carefully turn with a fork (that's easier than it sounds!) and cook a few seconds on the other side. Cool completely on a kitchen towel.
White Chocolate Mousse:

In heavy saucepan, combine 2 cups whipping cream and chips over very low heat, stirring constantly until chips and melted and mixture is completely smooth. Remove from heat and stir in 1 tsp. vanilla. Pour into a large bowl and cover tightly. Refrigerate overnight until the mixture is VERY cold, stirring every now and then. Then, beat the mixture at high speed until light and fluffy. Don't overbeat or it will start to break down. Store in refrigerator.

Caramel Sauce:

This sauce is a great one to keep on hand in the refrigerator. Try it over ice cream, or brownies, or over angel food cake.

Combine brown sugar, 1 cup whipping cream, light corn syrup, and 2 Tbsp. butter in heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook gently 8-10 minutes until thickened. Remove from heat, add 1 tsp. vanilla, stir well, and cool. To warm, heat gently over low heat, or warm in the microwave.

To assemble the dessert, place one crepe on a serving plate. Fill with about 1/4 cup mousse, and roll up. Drizzle with the warmed caramel sauce. Eat, moaning and groaning with delight. Serves 12

Chive Omelette with Gruyère and Canadian Bacon.
Pronounced: om let / ah / lah / see boo let

Makes 1 serving.
INGREDIENTS:
1/2 teaspoon olive oil
1 slice Canadian Bacon, cut into thin strips
2 large eggs
1 Tablespoon chopped fresh chives
1 Tablespoon water
2 teaspoons unsalted butter
3 Tablespoons grated Gruyère
salt and freshly ground black pepper
PREPARATION:
1. Heat the olive oil over medium heat; add the Canadian bacon and cook until lightly browned. Remove and set aside.

2. In a bowl, whish the eggs with the water and chives, along with a couple pinches of salt and some pepper.

3. Melt the butter in an 8-inch skillet over med-high heat. When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.

4. Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.

5. As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.

7. Scatter the Gruyère over the omelette, leaving a margin around the edges. Add the Canadian Bacon.

8. Using a spatula, lift 1/3 of the omelette and fold it over the center. Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge. Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
To serve:
Garnish with more chopped chives if desired and serve immediately.

Answer 7

French food has regional variations. Drinks are also mostly regional. There's a different champagne cocktail in almost every region, for example. In the Auvergne you will often see "pelous" which is made with sparkling wine and chestnut liqueur or "violette" which is made with a liqueur distilled from violet petals. In Franche Comte, the cocktail is made with a local liquer called "Macvin" and they mix it with the local champagne called "Cremant du Jura". In Alsace, it is traditional to drink "Cerise" which is made with Cremant d'Alsace and cherry liqueur. In Paris, they prefer "kir royale" which is made with real champagne and blackcurrent liqueur. In the north of France they drink beer; in the south of France they drink "pastis" (an anise-based drink). Wine is drunk everywhere, and people tend to drink wine which is grown locally for everyday consumption.

Alsace-Lorraine specialties include choucroute which is mixed, smoked meats (pork and various pork sausages) cooked with sauerkraut and flavored with juniper berries; quiche Lorraine (a savory pie made with eggs, cheese and cream and filled with chopped ham) and fruit tarts, especially tarte aux quetsches or tarte aux mirabelles (yellow or purple plums). Specialities of Franche-Comte include poulet au vin jaune (chicken cooked in yellow wine), gougeres au Comte (little cheese puffs) and pets de nonne (literally "Nuns' Farts" - fried, doughnut-like pastries). Specialties of Provence include ratatouille, a stew made from onions, zucchini, eggplant, tomatoes and garlic; bouillabaise - a stew made from Mediterranean bottom fish such as rascasse and traditionally served with garlic croutons topped with a spiced mayonnaise called rouille and pissaladiere - which is a kind of pizza. Specialties of the South West include oysters served with beef sausages, cassoulet (white beans cooked with duck or goose confit and Toulouse sausages) and rabbit with prunes. Specialties of Languedoc-Roussillon include casserole of petits gris (little grey snails), ecournets or seches farcies (stuffed squid) and brandade de morue (puree of salt cod). Specialties of Normandy include veau ala Normande (veal chop or cutlet served in a cream sauce with calvados), moules mariniere (mussels cooked in white wine, shallots and parsley), and mirlitons (almond and cream tarts). Specialities of central France include Potee Auvergnate (braised pork and stuffed cabbage), aligote (a cheese concoction served with boiled potatoes) and clafoutis (a batter cake made with black cherries). Specialties of Burgundy and the Lyonnais include pochouse (fish stew made with- usually red - Burgundy wine), escargots bourgougnon (snails served in their shells with garlic and parsley butter) and quails with grapes. In the far north of France (Picardy, Nord Pas de Calais) they have specialties like Flamiche au Poireaux (leek tart), Carbonnade de bouef a la Flamade (beef stew made with beer) and Endives a l'ardennaise (endive wrapped in ham topped with a cream and cheese sauce).

Answer 8

http://yummybaguette.com/recipes.php --for desserts

Answer 9

you can try the food network, they have many recipies there.