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.

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

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.