FRENCH RECIPE TUTORIAL

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Thursday, March 15, 2012

French Dill Potato Salad Recipe








French Dill Potato Salad Recipe
Another classic French potato salad recipe...it is incredibly easy to make and compliments any kind of meal. Try this salad recipe....great taste !

French Recipe Ingredients:

* 10 medium-sized Yukon potatoes, peeled and cubed
* 1/2 cup chopped yellow onions
* 1/3 cup light olive oil
* 1 teaspoon dried dill
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper

French Recipe Ingredients:

First of all boil the potatoes for 12 to 15 minutes, until they are just tender. Drain the cooking water and rinse the potatoes in cold water to stop the cooking process. Set the potatoes aside.
In a small skillet set over medium heat, sauté the onions in the olive oil for 6-8 minutes, until they begin to turn golden brown. Remove the skillet from the heat and stir the dill, salt, and pepper into the hot onion and oil mixture. Allow the dressing to cool to room temperature and then toss it with the cooked potatoes. This potato salad is ready to serve....nice & healthy !  Enjoy it !


french-recipe-spicy-cheese-rounds.

Wednesday, March 7, 2012

French Pissaladière Recipe (APP)










French Pissaladière Recipe (APP)

Pissaladière is a savory, onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Try this great appetizer !

FRENCH RECIPE INGREDIENTS

* 2 tablespoons butter
* 6 yellow onions, chopped
* 2 teaspoons demerara sugar (raw sugar)
* ¼ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon dried thyme
* 2 teaspoons balsamic vinegar
* 1 sheet puff pastry, thawed
* 20 anchovy fillets
* 20 black olives in oil, drained
* 2 teaspoons olive oil
* 2 teaspoons chopped fresh thyme

FRENCH RECIPE INSTRUCTIONS

First of all preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.

And then add the vinegar during the last 5 minutes of cooking. Remove from the onions from the oven and set them aside while preparing the pastry for the pissaladiere. until they reach room temperature, and then serve.

Raise the oven temperature to 425F. Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges. Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry. Arrange the anchovy filets and olives on the pissaladière. Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.

Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart. Cut it into rectangles and serve very warm or at room temperature. This French pissaladière recipe makes 10 servings...nice..Bon appetite !


French-recipe: goat-cheese-and-tomato-tart-recipe

Goat Cheese and Tomato Tart Recipe (APP)










Goat Cheese and Tomato Tart Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 sheet puff pastry, thawed
* 1/3 cup Dijon mustard
* 4 medium tomatoes, sliced
* 1/4 teaspoon sea salt
* 1/8 teaspoon ground black pepper
* 1 cup crumbled Chevre (goat cheese)
* 1/4 cup chopped fresh herbs(parsley, rosemary, basil, marjoram, thyme)

FRENCH RECIPE INSTRUCTIONS

First of all preheat an oven to 425F. Roll out the pastry into a 10-inch tart pan and bake it for 18 to 22 minutes until it puffs and turns golden brown. Remove it from the oven and allow it to cool to room temperature.

Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty. Arrange the tomato slices over the mustard. Sprinkle the tomato slices with the sea salt, pepper, goat cheese and herbs. Serve the tart at room temperature or chilled.
This French recipe of goat cheese and tomato tart is ready to serve for 8 to 10 persons...bon appetite ! Nice !
cream-of-belgian-endive-soup

Tuesday, March 6, 2012

French Country Pate Recipe









French Country Pate Recipe
(app)
French Recipe Ingredients:

* 8 ounces lightly smoked bacon slices
* 1 tablespoon butter
* 1 small white onion, chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground allspice
* 1 pound boneless pork
* 12 ounces pork belly fat
* 4 ounces veal escallops
* 4 chicken livers
* 2 eggs, beaten
* 2 tablespoons Cognac
* 1 dry bay leaf
* 1 sprig thyme

French Recipe Instructions:

Line a terrine mold with the strips of bacon.

In a small skillet, sauté the onions and garlic with the salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.

Using a food grinder, coarsely grind the pork, pork belly fat, veal escallops, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip of bacon over it to fit the mold. Place the lid over it.

Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.

Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine's lid. Chill the pâté for at least 2 or 3 days before serving.

This country pâté recipe makes 10 to 12 servings...enjoy this French recipe !!
French-recipe: dill-potato-salad-recipe.

Sunday, February 12, 2012

French Tomato Soup










French Tomato Soup

French Recipe Ingredients

* 1 tablespoon butter
* 1 large onion, chopped
* 6 tomatoes, peeled and quartered
* 1 large potato, peeled and quartered
* 6 cups water
* 1 bay leaf
* 1 clove garlic, pressed
* 1 teaspoon salt
* 1/2 cup long-grain rice

French Recipe Instructions :

1. Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
2. Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.

Wednesday, February 8, 2012

French Recipe Coquilles Saint-Jacques








French Recipe Coquilles Saint-Jacques

It features scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping.
French Recipe Ingredients:

* 1/4 cup all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon curry powder
* 1/8 teaspoon cayenne pepper
* 1 1/2 pounds sea scallops
* 4 tablespoons butter
* 8 ounces fresh mushrooms, cleaned and sliced
* 1 cup chopped onion
* 2/3 cup dry white wine
* 2 tablespoons Cognac
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1/3 cup grated Gruyere cheese
* 1 tablespoon fresh lemon juice

French Recipe Instructions:

Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.

Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.

Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops.

Preheat the oven broiler. Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes. Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

Monday, February 6, 2012

French Onion Soup Gratinee







French Onion Soup Gratinee

French Recipe Ingredients

* 4 tablespoons butter
* 1 teaspoon salt
* 2 large red onions, thinly sliced
* 2 large sweet onions, thinly sliced
* 1 (48 fluid ounce) can chicken broth
* 1 (14 ounce) can beef broth
* 1/2 cup red wine
* 1 tablespoon Worcestershire sauce
* 2 sprigs fresh parsley
* 1 sprig fresh thyme leaves
* 1 bay leaf
* 1 tablespoon balsamic vinegar
* salt and freshly ground black pepper to taste
* 4 thick slices French or Italian bread
* 8 slices Gruyere or Swiss cheese slices, room temperature
* 1/2 cup shredded Asiago or mozzarella cheese, room temperature
* 4 pinches paprika

French Recipe Instructions

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!