French Cooking Recipes
Recipezaar: French recipes
The newest Recipezaar recipesin:French
James Beard's Pate De Campagne Provencale
A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good. -- posted by Buster's friend
Mixed Steak Tartare, Chatam Restaurant, Hollywood
This recipe is from Chatam Restaurant in Hollywood, a favorite of the stars you the past. I will not touch steak tartare, as I am afraid of both raw meat and uncooked egg yolks, but the latter can be remedied by the use of pasteurized ones. This is from Carole Andersen Travis' "Star Food". and gives 16 appetizer servings. This is very high in protein, as you would imagine. BE SURE ROUND STEAK IS FREE OF BOTH FAT AND SINEW! A funny story-My friend Lynn Hyndman, who is a vegetarian in her daily life in Chicago, only eats meat when she is in Europe. On one occasion several years ago when we were lunching at Le Train Bleu in Paris she ordered steak tartare. Well, they brought her a serving large enough for at least 6 persons, and she ate all of it! -- posted by Dan-Amer #1
French Filled Macaroons
Make one batch of cookies and get two different kinds of cookie sandwiches! Adapted from B H & G magazine. -- posted by Sharon123
Brussels Sprouts Au Gratin
To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :) -- posted by Manami
Pâte â Crêpes (Crêpe Batter)
This is my first attempt at cooking like Julia Child and this will become a regular part of my repertoire. Your first crepe is a trial to test the consistency of the batter, the exact amount you need for the pan, and the heat. Recipe courtesy of Mastering the Art of French Cooking by Julia Child. Bon Appetit! -- posted by Bay Laurel
Le Cirque's Potato Wrapped Truffled Cod
From the amazing Le Cirque menu... List of recommended wine pairings... Domaine Laboure-Roi Vallon d"Or Pouilly-Fuisse Irony Pinot Noir Il Bastardo Sangiovese Clos du Bois Pinot Noir Sonoma County Maison Louis Jadot Clos St Denis Willakenzie 'Emery' Pinot Noir La Crema Pinot Noir 'Russian River' Truchard Pinot Noir Willakenzie 'Pierre Leon' Pinot Noir Clos Pegase Pinot Noir Mitsuko"s Vineyard -- posted by GoldsmithLissa
Caramelized Onion Mashed Potato Soup!
Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist. -- posted by ~Rita~
After the Party is Over! Refreshing Detox Fresh Fruit Salad
A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but it’s also wonderful when served “naked”, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart
Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche
Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart
Champagne Fruit Cup
Chic, refreshing, and oh so French! Serve this elegant champagne fruit cup garnished with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals. Courtesy 'Famous French Cookery' by Woman's Day. -- posted by BecR
Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents
Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart
French Herbed Chicken
A light French treatment of a dinner favorite. -- posted by Linda in Madison, VA
Glorious Vegetarian Gravy for Roast Dinners
This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia
Gateau Basque (French Custard or Jam Tart)
Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat
Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)
This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat