Gratin Dauphinois Recipe

Gratin Dauphinois Recipe

This gratin great French recipe of Dauphinois recipe is the ultimate comfort food. Potatoes are double-cooked in seasoned cream and then baked with Gruyere cheese until the gratin is butter-soft. This recipe is the ultimate version of classic potatoes au gratin.

INGREDIENTS

* 5 cups whole milk
* 2 pounds baking potatoes, peeled and cut crosswise into 1/4 inch slices
* 1 1/2 cups heavy cream
* 1 1/2 cups crème fraiche (substitute sour cream)
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/16 teaspoon (pinch) freshly grated nutmeg
* 2 tablespoons butter, softened
* 2/3 cup grated Gruyere cheese

INSTRUCTIONS

In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender.

Preheat the oven to 350F. Drain the milk from the pan and add the heavy cream, crème fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crème fraiche to just under a simmer (a few bubbles are fine) for 10-15 minutes, until the potatoes are very tender, but not falling apart.

Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20-25 minutes, until the potatoes are golden brown on top.
This gratin Dauphinois French recipe makes 6 large servings. Great taste....nice one ! Bon apetit !

andouille-balsamic-vinaigrette.

Frites Recipe

Frites Recipe... a great French recipe to try...nice one !

INGREDIENTS

* 2 large potatoes, peeled
* ¼ teaspoon salt
* Oil for frying

INSTRUCTIONS

Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown... Drain the frites on fresh paper towels and salt them. This French recipe is ready to serve....bon apetit ! Nice taste !

basque-piperade-recipe

Creamy Feta Potatoes Recipe

Creamy Feta Potatoes Recipe ...a nice French recipe to try !

INGREDIENTS

* 2 pounds baking potatoes, peeled and cubed
* ¼ cup sour cream
* 3 tablespoons butter
* ½ teaspoon lemon zest
* 1/3 cup feta cheese, crumbled
* ½ teaspoon dried rosemary, crushed
* ½ teaspoon salt, to taste
* 1/8 teaspoon black pepper
* 1-3 tablespoons milk, if necessary

INSTRUCTIONS

Boil potatoes until tender and then drain. Mash potatoes with all remaining ingredients, except the milk. If a creamier texture is desired, add milk, 1 tablespoon at a time. Serve hot or warm.
The French recipe of feta potatoes is ready to serve....bon apetit !
balsamic-peppers-recipe

Braised Red Cabbage Recipe (SIDE)

Braised Red Cabbage ...an amazing French Recipe to try !

INGREDIENTS

* 4 slices bacon, thinly sliced
* 2 onions, thinly sliced
* 1 cinnamon stick
* 1 bay leaf
* 1 teaspoon salt
* 1 large head red cabbage (about 3 pounds), cored and thinly sliced
* 1 Granny Smith apple, coarsely chopped
* 2 1/2 cups chicken stock
* 1/2 cup red wine vinegar
* 2 tablespoons granulated sugar
* 1/2 teaspoon black pepper

INSTRUCTIONS

In a large Dutch oven, cook the bacon until it is crisp. Add the onions, cinnamon stick, bay leaf, and 1 teaspoon of salt; sauté for 6 minutes or until the onions are tender. Stir in the cabbage and cook until it is softened slightly. Add the apple, stock, red wine vinegar, sugar, and pepper. Lower the heat and cook, covered, for 45 minutes. Remove the lid, bring to a boil and cook for an additional 5 minutes, until the sauce is reduced and thickened. Remove the bay leaf and cinnamon stick; and the French recipe of cabbage is ready to serve warm...bon apetit !
asparagus-in-tarragon-cream-sauce

Braised Broccoli Rabe Recipe (SIDE)

Braised Broccoli Rabe Recipe ..a great French recipe to try ! Nice one !

INGREDIENTS

* 3 tablespoons extra virgin olive oil
* 1 onion, minced
* 2 cloves garlic, pressed
* 2 lbs broccoli rabe, washed and sliced
* 3 tablespoons chicken stock

INSTRUCTIONS

In a large skillet over medium heat, sauté the onions for 3 minutes, and then cook the garlic with the onions for an additional 2 minutes. Add the broccoli rabe to the skillet and sauté it for 3 minutes. Add the chicken stock, stir, and then cook, covered, for 3 minutes. Remove from heat and serve. The French recipe of braised broccoli is ready to serve.
basil-palmiers-recipe

Belgian Carrots Recipe (SIDE)

Belgian Carrots Recipe (SIDE) ..a nice French recipe to try ! Great !

INGREDIENTS

* 8 carrots, sliced crosswise into ¼-inch pieces
* 1/3 cup heavy cream
* 2 tablespoons butter
* 2 teaspoons granulated sugar
* 2 teaspoons dried parsley
* 1/4 teaspoon grated nutmeg
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper

INSTRUCTIONS

In a medium saucepan, cover the carrots with 1 inch of water and bring to a simmer for 10-12 minutes, until the carrots are tender. Drain the water from the pan and toss the carrots with the remaining ingredients. Over low heat, stir the carrots until the sauce is heated through and serve. The French recipe is ready to serve...bon apetit !
basil-palmiers-recipe

Balsamic Peppers Recipe

Balsamic Peppers Recipe (side)...a great French Recipe to try !

Tangy, complex balsamic vinegar and a touch of salt turn olive oil and sautéed peppers into a great side dish for a hearty entrée like Sirloin Croquettes.

INGREDIENTS

* ¼ cup extra-virgin olive oil
* 1 large red bell pepper, seeded and cut lengthwise into 1/2 –inch slices
* 1 large orange or yellow bell pepper, seeded and cut lengthwise into 1/2 –inch slices
* 2 tablespoons balsamic vinegar
* 1/8 teaspoon ground black pepper
* ¼ teaspoon salt

INSTRUCTIONS

In a large skillet, stir together the olive oil and peppers over medium heat. Saute the pepper for 5-7 minutes, until they are tender but still firm. Stir in the balsamic vinegar, pepper, and salt; cook for an additional 1 minute. Transfer the peppers and sauce to a dish and serve hot. The French recipe is ready to serve...
Makes 4 servings.
escargot-stuffed-mushroom.

Asparagus in Tarragon Cream Sauce Recipe

Asparagus in Tarragon Cream Sauce Recipe ...another great French recipe side dish !

INGREDIENTS

* 2 tablespoons butter
* 3 ounces mushrooms, cleaned and sliced
* 1 shallot, finely chopped
* 1 teaspoon lemon juice
* 2 tablespoons all-purpose flour
* 2/3 cup vegetable stock
* 1/3 cup heavy cream
* 1 tablespoon chopped, fresh tarragon (1 teaspoon dried tarragon)
* 1/8 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt
* 1 1/2 pounds green asparagus, trimmed

INSTRUCTIONS

In a medium size saucepan over medium heat, melt the butter and sauté the mushrooms for 5 minutes. Add the shallot and lemon juice to the pan and cook the mixture for an additional 3 minutes.

Stir the flour into the mushrooms until completely incorporated, and then add the vegetable stock, stirring until the sauce becomes smooth and thicken slightly. Stir in the heavy cream, tarragon, and nutmeg, and then heat through. (Do not allow the sauce to simmer) Once the
sauce is heated, remove it from the heat and cover with a lid to keep warm.

Bring a large shallow pan of water to a boil and salt it. Gently place the asparagus into the water, reduce heat, and cover with a lid. Cook the asparagus for 5-7 minutes, until it’s tender. Drain and
serve immediately with the hot tarragon cream sauce. This great French recipe side dish is ready to serve 4 persons. Enjoy this side dish..Great one !

avocado-romaine-salad-recipe.

Apple Glazed Carrots Recipe

Apple Glazed Carrots Recipe .... a great French recipe for side dish ...nice one !

INGREDIENTS

* 2 tablespoons butter
* 1/3 cup water
* ½ cup apple cider
* ¼ teaspoon cinnamon
* 3/4 lb carrots, sliced crosswise into 1/3-inch pieces
* 2 cups chopped baking apples

INSTRUCTIONS

Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat.

Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender. This nice French recipe side dish serve 6 persons. Nice one ! Enjoy the before meals...!

citrus-chicken-salad-recipe.

Crudites with Lemon Oil Recipe

Try this French recipe...Crudites with Lemon Oil Recipe..great one !

INGREDIENTS

* ¼ cup lemon-infused olive oil
* 1 sprig thyme
* 4 cups assorted raw vegetables, washed
* ½ teaspoon salt

INSTRUCTIONS

In a small saucepan, heat oil and thyme over very low heat for 2 minutes. Remove oil from heat and allow it to cool. Remove thyme and discard. Toss infused oil with vegetables and salt and chill for 8 hours before serving. This great French recipe of appetizer serve 8 persons. Great taste ! Enjoy !

cream-of-belgian-endive-soup.

French Recipe : Mixed Belgian Endive Salad Recipe (SAL)

French Recipe: Mixed Belgian Endive Salad Recipe (SAL)

FRENCH RECIPE INGREDIENTS

* 2 medium Belgian endives, cored and chopped
* 1 small head red-leaf lettuce or radicchio, cored and chopped
* 1 small head romaine lettuce, cored and chopped
* Vinaigrette dressing

FRENCH RECIPE INSTRUCTIONS

Toss the ingredients together in a large bowl and portion out onto 6 chilled salad plates. Drizzle with vinaigrette and serve.Makes 6 servings.

French Recipe:Pan Bagnat Recipe (SAL)

French Recipe : Pan Bagnat Recipe (SAL)

This great tuna salad sandwich is a delicious seafood and freshly made salad dressing are typical of the French kitchen – just a few simple ingredients can make an exceptional meal.

FRENCH RECIPE INGREDIENTS

* 2 cloves garlic, pressed
* 1/3 cup olive oil
* 1 baguette
* 12oz oil-packed white albacore tuna, drained
* 1/3 cup red onion, sliced paper-thin
* 2 tablespoons capers
* 2 tablespoons red wine vinegar
* Tomato slices

FRENCH RECIPE INSTRUCTIONS

In a small bowl, mix the garlic and olive oil. Split the baguette lengthwise and brush the cut surfaces with a thin layer of the garlic oil. In a medium bowl, mix the tuna, red onion, capers, red wine vinegar, and just enough garlic oil to make the mixture a tuna salad consistency. Line the baguette with the tomato slices and tuna salad. Wrap the sandwich tightly and chill for several hours before serving.Makes 6 servings.