French Cooking Recipes
Recipezaar: French recipes
The newest Recipezaar recipesin:French
Roast Garlic Chicken and Walnut Salad
(Salade de Poulet Rôti aux Noix) A delicious recipe off the Williams-Sonoma site. Posted here for posterity. Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999). -- posted by evelyn/athens
Raspberry Romance With Amaretto Chantilly Cream (Or Strawberry)
A tasty and easy to make dessert--perfect for anniversaries, Valentine's Day or any romantic occasion!!! Would also be good made with other fruits such as cherries, apricots or kiwis. -- posted by BecR
Strawberries and Champagne
A lovely summertime or special occasion dessert! Requires several hours chilling, so plan in advance. -- posted by BecR
Steamed Mussels in Pernod Broth
It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth. -- posted by Chef #739050
French Roasted Cauliflower With Thyme
I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done. -- posted by Sharon123
Green Bean and Red Onion Salad With Warm Cider Vinaigrette
From Bon Appétit (Feb 2001). This suprisingly easy and delicious salad will impress any dinner guest! You can also use cider inseade of the juice. -- posted by blucoat
Chicken Cordon Bleu-The Easy Way
If you love the taste of restaurant style chicken cordon bleu and thought it was too hard to make...this recipe is for you! We make this frequently for company and it always gets rave reviews from everyone, including my 3 yr old! -- posted by ChaseNNJ
Mama's Tear & Share Brioche
This is our family recipe for brioche. I make it in a cake tin so we can tear of individual pieces...have a look at the photos to see what I mean ;) This recipe is very easy to make & only has a few ingredients! If you don't have any vanilla sugar, put 1 or 2 vanilla pods in an airtight container with a bag of granulated sugar. I also have a Chocolate Tear & Share Brioche recipe..... -- posted by Um Safia
Chocolate-Cabernet Tart
This recipe is from Chez Nous, an excellent French restaurant located in Humble, Texas. Chef Gerard Brach is the co-owner of this highly-rated restaurant located in an old Pentecostal church. "Intense" does not begin to describe this lucious, ultrachocolaty tart that's easy to prepare and bound to impress! From the food section of the Houston Chronicle. -- posted by Leslie in Texas
Lighter Crème Fraiche
Here's a lighter version of Crème Fraiche for those of us who are watching calories From www.compliments.ca -- posted by Dreamer in Ontario
Coquilles Saint-Jacques a La Parisienne
This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! My mom used to make this all the time when I was a kid, and I still love it to this day. I have also posted the "Provencale" version of Coquilles Saint-Jacques, which does not use cream or cheese. Gruyere is a very good type of Swiss cheese. If you can't find it just use the best Swiss you can find. -- posted by xtine
Canelés De Bordeaux - French Rum and Vanilla Cakes
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds. -- posted by French Tart
Pain D'epice (French Spice Bread)
From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density) -- posted by bexfiles
Sablés Normandes à La Cannelle
Sablés are sometimes called French butter cookies. The name 'Sablé' is French for "sand", which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The cookie originated in Normandy hence the 'normandes'. 'À la cannelle' means literally "has cinnamon". So these are Cinnamon Cookies, and they are delicious! Notes: Hard-boiled eggs-Contrary to popular belief eggs should never be boiled they should instead be "simmered" for 12-15 minutes depending on the size of the egg Mixing-I highly suggest mixing using your hands, this will melt the butter and allow the mix to become dough Buttered Baking Sheet: Yes, you need to use real butter NOT cooking spray Rolling: I have gotten away with rolling individual balls and flattening them with a cup bottom but if you have time I suggest rolling them out These are some of my favorite cookies and they tend to disappear fast so I always make double. Plus these cookies can be made into any shape so they are great for holidays! -- posted by MyBentoOfAwesomeness
V-8 Cheesy Healthy Omelet
This healthy recipe gets added flavour from a unique ingredient, V-8 Juice! This recipe is from Chef Ashton, the master chef for Cabot Creamery Cooperative, I found it in yesterday's paper. -- posted by blucoat