does anyone know any really good french food recipies?

Question

I really need one. Thanks a bunch!!!

Answer 1

This is great with a green salad and warm, crusty French Bread
Coq au Vin Recipe courtesy Alton Brown

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Answer 2

For French food that isn't too shocking to the taste buds, try fondue: it's an olden French dish that used to be made by peasants during the winter. They would take stale bread and emmental/gruyere with a dash of kirsch and white wine, and cook the cheese in a giant pot over the fire, to dip the bread in. A really warmingdish with a nice story to boot. Plus, there is a common dare associated with the game in France, wherein if a piece of bread accidentally falls into the pot while you dip it in, you must kiss every person at the table on the cheek.

Another good French dish is ratatouille, the dish that the movie Ratatouille was named after. It was originally made with any left over vegetables that were not sold during harvest time, so the recipe varies. It goes excellently with polenta!

Otherwise, for a sweet French dessert, creme brulee is a favorite. It takes a prettylong time to make, and a lot of sugar as well, but it's a fancy dessert that everyone loves.

Answer 3

Step away out of your laptop. Does your college have a library? if so, go there and look interior the cardboard catalog decrease than "Cooking - Haitian" or "Cooking - Caribbean" attempt looking interior the direction of the cook dinner e book area for B O o.ok.S on French cooking in French colonies.

Answer 4

COUNTRY FRENCH CHICKEN
2 tbsp. butter
1 1/2 lbs. boneless, skinless chicken breasts
2 c. water
1 pkg. Knorr vegetable soup mix
1 slice lemon
1/2 c. sour cream
1 tbsp. cornstarch
1/2 tsp. dried dillweed
In large skillet melt butter over medium high heat. Add chicken saute 5 minutes. Stir in water, soup mix and lemon. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until chicken is tender. Remove chicken discard lemon. In small bowl combine sour cream, cornstarch and dillweed. Add to skillet. Stir constantly, bringing to boil over medium high heat. Reduce heat; simmer 1 minute. Serve over chicken. (4 servings).

Answer 5

French Fries !!!

Answer 6

Pan Bagnat

Ingredients:
1 baguette, the wider type such as Pain
4 ciabatta rolls
1 garlic clove, peeled
extra-virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3-4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Directions:
1.Cut the baguette into even size portions.

2.Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).

3.Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.

4.In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.

5.Drizzle with more oil, and a little white-wine vinegar.

6.Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).

7.Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string. _______________________________________________
Brandade de Morue

Ingredients:
2 lbs salt cod fish
12 slices French bread, ½ inch thick
olive oil
2 cloves garlic, halved
2 cloves garlic, crushed
1/2 cup hot milk
1/2 cup hot cream
1 cup olive oil
fresh lemon juice
1 pinch nutmeg
olives
parsley sprigs

Directions:
Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
For croutons: Position rack in center of oven and preheat to 400F.
Arrange bread slices in singled layer on baking sheet.
Brush tops with oil and bake until just beginning to colour, about 5 minutes.
Rub tops of bread with halved garlic.
Drain cod; cover with cold water in a large saucepan and bring just to simmer.
Let simmer until cod is tender and just begins to flake, 8-10 minutes.
Drain cod; break into small pieces.
Transfer to processor.
Add crushed garlic cloves.
Combine hot milk and cream.
With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
Season with lemon juice, nutmeg, salt and pepper.
Mound brandade in center of platter.
Surround with croutons, olives and parsley.
Serve at room temperature.
(can be prepared up to 3 days ahead).
_______________________________________________
French Onion Soup

Ingredients:
2 tablespoons olive oil
6 onions, thinly sliced (about 3 pounds/1.4 g total)
4 garlic cloves, finely chopped
2 large fresh thyme sprigs
1 bay leaf
1/2 cup dry red wine
1/2 cup sherry wine
8 cups good quality beef stock
salt & freshly ground black pepper
6 slices sourdough bread (3/4-inch-/2-cm-thick slices)
6 ounces gruyere cheese, shredded
5 g thinly sliced fresh flat leaf parsley

Directions:
1.To prepare the soup and toast.

2.Place a heavy based large pot over a moderate heat. Drizzle the olive oil into the hot pot and add the onions.

3.Cook the onions for 1 hour or until they are golden, stirring often. Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.

4.Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan. Simmer for 5 minutes or until the liquids reduce by half.

5.Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary. Season the soup lightly with salt and pepper. Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.

6.Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with salt and pepper. Meanwhile, preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.

7.Divide the soup among 6 high sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet. Place one bread slice, toasted side down, on top of each bowl of soup.

8.Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown. Remove from the broiler and serve.