French Cooking Recipes
Recipezaar: French recipes
The newest Recipezaar recipesin:French
Rachael Ray's Mac and Cheese Lorraine
This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love -- posted by GingerlyJ
Roast Goose from the Plaza Hotel
from The Plaza in New York, roast goose makes the best gravy... and be prepared to scoop out loads of fat as it's roasting -- -- posted by carrie sheridan
Daube Provencal (French Beef Stew)
This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it! -- posted by EnjoyingLife
Veal Marengo from the Plaza Hotel
from The Plaza in New York City -- -- posted by carrie sheridan
English Sole Veronique
From The Plaza in New York City, served with Fish Veloute Sauce -- posted by carrie sheridan
Mousse De Turbot from the Plaza Hotel
from New York's premier hotel, a classic sole mousse -- -- posted by carrie sheridan
Portobello Paillards W/ Spinach, Beans & Caramelized Onions
Eating Well 2005- says,"Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook". I haven't made these yet, but they sound so good, I will! -- posted by Sharon123
Lobster Bisque
This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, “Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we’ve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion.” We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three
Quatre Épices (Four Spices)
Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. Per the introduction, “Quatre épices, literally 'four spices,' is a classic French mixture designed to season terrines of pork or duck liver. Use the best-quality spices you can find, and grind them yourself in a spice or coffee mill. I generally prepare only the amount I will need for each terrine.” -- posted by mersaydees
Creamy Cucumber Salad With Curry
Salade de Concombre à la Crème au Curry. Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. -- posted by mersaydees
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