FRENCH RECIPES

French Country Pate Recipe

2012-02-13T19:10:00.000-08:00

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 Tomato Soup

2012-02-12T22:53:00.000-08:00

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.

French Recipe Coquilles Saint-Jacques

2012-02-08T19:06:00.000-08:00

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.

French Onion Soup Gratinee

2012-02-06T22:51:00.000-08:00

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!

French Recipe Champagne Vinaigrette

2012-02-05T19:37:00.000-08:00

French Recipe Champagne Vinaigrette
Crisp, dry Champagne vinegar provides the perfect base for zesty ginger and lemon in this refined French vinaigrette recipe...use them for any salad recipe...what a taste !
French Recipe Ingredients:

* 2/3 cup champagne vinegar
* 1 1/2 teaspoons fresh ginger, very finely chopped
* 1 teaspoon lemon zest
* 1 tablespoon lemon juice
* ¼ teaspoon ground black pepper
* ½ teaspoon salt
* 2 1/4 cups light olive oil

French Recipe Instructions:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Makes 16 servings.This vinaigrette is ready to blend with your favorite salads...great taste !
french-recipe-roasted-goat-cheese

French Warm Potato Salad Recipe

2012-02-05T17:16:00.000-08:00

French Warm Potato Salad Recipe
...another great French recipe to try !

FRENCH RECIPE INGREDIENTS

* 1 1/2 pounds small red potatoes, scrubbed clean
* 1/4 cup dry white wine
* 1 tablespoon white wine vinegar
* 1/2 cup light-flavored oil (extra-light olive or canola)
* 2 shallots, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon ground pepper
* 1/2 head butter lettuce, leaves torn
* 1/4 cup chopped fresh parsley

French Recipe Instructions :

Boil the red potatoes for 14-16 minutes, until they are just tender throughout. Drain the potatoes and cut into cubes. Mix together the white wine, white wine vinegar, oil, shallots, salt and pepper. Pour the dressing over the potatoes and toss them gently. Arrange the torn lettuce on a serving plate, spoon the potato salad on top, and sprinkle the salad with the fresh parsley. The French recipe of potato salad is ready for feast ! Bon apetit !

french recipe: andouille-balsamic-vinaigrette

French Peppered Marinated Olives Recipe (APP)

2012-02-05T16:37:00.000-08:00

French Peppered Marinated Olives Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup olive oil
* 2 chili peppers, cored, seeded, and sliced crosswise
* 1 sprig fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 dried bay leaf
* 2 garlic cloves, crushed and chopped
* 1/2 teaspoon crushed red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives

FRENCH RECIPE INSTRUCTIONS

Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.
french-recipe:french-onion-soup-gratinee.

French Cinnamon Foie Gras Recipe

2012-02-03T19:02:00.000-08:00

French Cinnamon Foie Gras Recipe (App)
French Recipe Ingredients:

* 2 fresh foie gras duck livers, arteries and membrane removed
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground white pepper
* 1/8 teaspoon ground cinnamon
* 1/16 teaspoon freshly grated nutmeg
* 1/2 cup port wine
* Fig spread

French Recipe Instructions:

How to make cinnamon foie gras:

Mix the salt, white pepper, cinnamon and grated nutmeg together and sprinkle the spice mixture over the livers. Place the seasoned livers into a 5-cup ceramic terrine, pour the port over the livers, and allow the terrine to marinate in the refrigerator for 12 hours, or overnight.

Preheat the oven to 350F. Bring a pot of water to a boil. Place the marinated terrine in a large pan and carefully pour the boiling water into the large pan, 2/3 of the way up the terrine, to make a hot water bath. Cook the terrine in the water bath in the preheated oven for 40 minutes. Remove the terrine from the oven and allow it to cool for 2 hours.

Strain the livers, reserving the cooking liquid. Gently place the cooked livers back into the terrine and place a weighted lid on top of the foie gras so that it compresses down into the terrine. (Cut a piece of heavy-weight cardboard, fold parchment around it, and weigh down your makeshift lid with something small and heavy, such as a can.) Chill the terrine with the weighted lid and the reserved cooking liquid for 24 hours.

After 24 hours have passed, skim the congealed fat off the reserved cooking liquid and melt it. Remove the weighted lid from the terrine and pour a small amount of melted fat over the surface of the foie gras, just enough to create a flat surface. Replace the lid and continue chilling the cinnamon foie gras for 3 to 4 days (for best flavor) or up to 8 days.

Unmold the chilled foie gras and serve it with slices of country bread and fig spread.

This cinnamon foie gras recipe makes 6 to 8 servings...enjoy this French recipe !!
french-recipe :avocado-romaine-salad-recipe.

French Raspberries with Balsamic Glaze Recipe (APP)

2012-01-26T16:40:00.000-08:00

French Raspberries with Balsamic Glaze Recipe (APP)

This amazing French recipe of raspberries with balsamic glaze has a secret: crushed raspberries. Cooking and crushing fresh raspberries into the balsamic reduction adds an intense berry flavor to the already flavorful glaze. These berries are so versatile and delicious you can add them to ice cream, crepes, or a salad.

FRENCH RECIPE INGREDIENTS

* 3 cups fresh raspberries, divided
* 3/4 cup balsamic vinegar
* 2 tablespoons sugar

FRENCH RECIPE INSTRUCTIONS

In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and
thickened.

Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries.This raspberries with balsamic glaze recipe makes 4 servings.
french-recipe-roasted-goat-cheese

French Red Pepper Gougeres Recipe (APP)

2012-01-23T16:43:00.000-08:00

French Red Pepper Gougeres Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup minus 1 tablespoon water
* 1 tablespoon Dijon mustard
* 8 tablespoons butter, cut into ½-inch pieces
* ½ teaspoon salt
* 1 cup all-purpose flour
* 4 large eggs
* 1 ½ cups sharp Cheddar cheese, shredded
* 1/3 cup drained, chopped roasted red peppers
* ¼ teaspoon black pepper

FRENCH RECIPE INSTRUCTIONS

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.In a large saucepan, bring water, mustard, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour. Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan. Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes. Enjoy the French recipe !

Beat in eggs, one at a time, along with the cheese, red peppers, and black peppers. Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25-30 minutes. The gougeres are done when they are a deep golden brown and puffed. The French recipe is ready to serve immediately. Enjoy it !
french-recipe-spicy-cheese-rounds

French Recipe: Spicy Cheese Rounds Recipe (APP)

2012-01-20T16:48:00.000-08:00

French Recipe: Spicy Cheese Rounds Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 2 cups Cantal or sharp cheddar cheese, shredded
* 1/2 cup butter
* 1 1/2 cups all purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon dry mustard
* 1/8 to 1/4 teaspoon cayenne pepper

FRENCH RECIPE INSTRUCTIONS

Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.

Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving. Enjoy the French recipe..!

French Recipe: Roasted Goat Cheese with Honey and Thyme (APP)

2012-01-20T16:45:00.000-08:00

French Recipe: Roasted Goat Cheese with Honey and Thyme (APP)

This roasted goat cheese with honey and thyme recipe is a great appetizer. Petite wedges of cheese are roasted golden brown, drizzled with honey, and then sprinkled with thyme and ground black pepper. The sweet honey and fresh thyme nicely offset the sharp taste of goat
cheese. Serve these alone or with balsamic-drizzled fresh berries as a garnish.

FRENCH RECIPE INGREDIENTS

* 6 ounces Bonde de Gatine cheese (substitute sharp goat cheese or Feta)
* 6 tablespoons honey
* 3 teaspoons chopped, fresh thyme
* 1/4 teaspoon ground black pepper

FRENCH RECIPE INSTRUCTIONS

Preheat a broiler. Slice the cheese in half lengthwise, and then crosswise into 6 pieces (you will have a total of 12 slices) and then arrange them on a very lightly greased baking sheet. Roast the cheese under the broiler for 3 to 4 minutes, or until it just begins to turn light, golden brown.

Transfer the roasted cheese to individual serving dishes. Garnish each piece of cheese with 1 1/2 teaspoons of honey, 1/4 teaspoon of fresh thyme, and a pinch of black pepper. Serve immediately.

This roasted goat cheese with honey and thyme recipe makes 12 small servings.Enjoy the French recipe...!
french-recipe-spicy-cheese-rounds.

French Tomato Tarte Tatin Recipe (APP)

2012-01-18T16:50:00.000-08:00

French Tomato Tarte Tatin Recipe (APP)

This amazing tomato tarte Tatin is welcome twist to appetizer trays at a cocktail party. Serve it as a first course with red wine, or with mixed greens with pears and blue cheese as a light lunch with white wine.

FRENCH RECIPES INGREDIENTS

* 1 sheet frozen puff pastry, thawed
* 2 pounds plum tomatoes, cut in half lengthwise (substitute any low-seed variety)
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 3 tablespoons granulated sugar
* 3 tablespoons red wine vinegar
* 1/4 cup extra virgin olive oil
* 2 cloves garlic, chopped finely
* 1 1/2 teaspoons fresh, chopped parsley
* 1 1/2 teaspoons fresh, crushed rosemary
* 1 tablespoon oil or butter, for greasing ramekins
* Special equipment:
* 4 non-reactive, 3- to 4-inch baking ramekins or individual tart pans

FRENCH RECIPES INSTRUCTIONS
Preheat the oven to 275 degrees. Working on a clean surface, roll the puff pastry dough into 4 5-inch circles and chill.Season the tomatoes with the salt and pepper and set aside. Sprinkle the sugar into a large, ovenproof skillet set over medium heat. Shake the pan occasionally to move the sugar until it melts and turns light golden brown. Deglaze the pan with the red wine vinegar, scraping up the caramel from the bottom of the skillet. Once the caramel is incorporated into the vinegar, remove the skillet from the heat.

Stir the olive oil, garlic, parsley, and rosemary into the caramel and pack the tomatoes into the skillet. Bake the tomatoes, uncovered, for 2 hours. The tomatoes are done when they are slightly shrunken with wrinkled skin.

Raise the oven temperature to 400F. Grease the individual tart pans with 1 tablespoon oil. Using a slotted spoon to drain any excess juice, transfer the tomatoes into the greased tart pans. Fit the chilled pastry circles onto the pans and press the edges of the dough tightly down the inside of the pan, between the tomatoes and sides of the pans.

Place the individual tarts on a baking sheet and bake them for 12 to 18 minutes. The tarts are finished when the dough has puffed up and turned light golden brown.This tomato tarte Tatin recipe makes 4 individual servings.

French Honeyed Fruit Salad Recipe (SAL)

2012-01-14T17:01:00.000-08:00

French Honeyed Fruit Salad Recipe (SAL)

FRENCH RECIPES INGREDIENTS

* ½ cup dry white wine
* 3 tablespoons plus 2 teaspoons honey
* 2 tablespoons lemon juice
* ½ teaspoon lemon zest
* 1 tablespoon granulated sugar
* 1 pint strawberries, hulled
* 2 pears, cored
* 2 peaches, pitted
* ¾ cup sweet cherries, pitted
* 1 kiwifruit (optional)

FRENCH RECIPES INSTRUCTIONS

Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.
Makes 8 servings...enjoy the French salad !
French-recipe: french-minted-zucchini-salad-recipe

French Minted Zucchini Salad Recipe (SAL)

2012-01-08T17:02:00.000-08:00

French Minted Zucchini Salad Recipe (SAL)

FRENCH RECIPES INGREDIENTS

* 2 plum tomatoes, chopped
* 3 medium zucchini, chopped
* 1 ½ tablespoons lemon juice
* 3 tablespoons olive oil
* 1/3 cup packed finely chopped mint leaves
* ¼ cup finely chopped fresh parsley

FRENCH RECIPE INSTRUCTIONS

Layer the tomatoes on 4 salad plates. Toss remaining ingredients together and serve over the tomatoes.Makes 12 servings...enjoy the French recipe !
French-recipe.:red-pepper-bean-salad-recipe

French Tuna Nicoise Recipe (SAL)

2012-01-02T17:12:00.000-08:00

French Tuna Nicoise Recipe

This amazing entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This amazing version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement. Nice taste...!

FRENCH RECIPES INGREDIENTS
* 2 5-oz 3/4 –inch thick tuna fillets
* ½ teaspoon dried tarragon
* ¼ teaspoon salt
* Dash (1/16 teaspoon) black pepper
* 2 small red potatoes
* 5 ounces green beans, cut into 2-inch pieces
* 8 romaine lettuce leaves
* 2 small plum tomatoes, quartered
* 2 hard-boiled eggs, quartered
* 8 black olives
* 2 teaspoons capers
* Lemon Mustard Vinaigrette
* Chilled salad plates

FRENCH RECIPES INSTRUCTIONS

Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and
chill for at least 1 hour before serving.

Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.

Assemble salad:

Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with
vinaigrette and serve.Makes 2 servings...enjoy the French recipe !
French-recipe : french-minted-zucchini-salad-recipe.

French Recipe: Tuna Nicoise Recipe (SAL)

2012-01-01T17:12:00.000-08:00

French Recipe : Tuna Nicoise Salad

This amazing entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This amazing version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement. Nice taste...!

FRENCH RECIPE INGREDIENTS

* 2 5-oz 3/4 –inch thick tuna fillets
* ½ teaspoon dried tarragon
* ¼ teaspoon salt
* Dash (1/16 teaspoon) black pepper
* 2 small red potatoes
* 5 ounces green beans, cut into 2-inch pieces
* 8 romaine lettuce leaves
* 2 small plum tomatoes, quartered
* 2 hard-boiled eggs, quartered
* 8 black olives
* 2 teaspoons capers
* Lemon Mustard Vinaigrette
* Chilled salad plates

FRENCH RECIPE INSTRUCTIONS

Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and
chill for at least 1 hour before serving.

Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.

Assemble salad:

Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with
vinaigrette and serve.Makes 2 servings.
french-recipe.:gratin-dauphinois-recipe

French Recipe: Mixed Greens with Pears and Blue Cheese Dressing (SAL)

2011-11-10T17:07:00.000-08:00

French Recipe: Mixed Greens with Pears and Blue Cheese Dressing (SAL)

FRENCH RECIPE INGREDIENTS

* 1 cup chopped endive
* 3 cups mixed baby field greens
* 1 medium-sized ripe pear (any variety)
* 4 tablespoons coarsely chopped walnuts
* Blue Cheese Dressing
* 4 chilled salad dishes

FRENCH RECIPE INSTRUCTIONS

Toss the chopped endive and baby field greens together in a large bowl. Transfer 1 cup of the chopped greens to each chilled salad dish. Core the pear, and then cut it lengthwise into 1/4-inch thick slices. Divide the slices evenly between the salad plates, and arrange them into fan shapes over the chopped greens. Garnish each salad with 1 tablespoon chopped walnuts and 2 tablespoons creamy blue cheese dressing.This recipe makes 4 salads.

Red Pepper Bean Salad Recipe (SAL)

2011-11-08T17:11:00.000-08:00

Red Pepper Bean Salad Recipe (SAL)

FRENCH RECIPE INGREDIENTS

* 1 15oz can white beans, drained
* ½ lb green beans, cut into 2-inch pieces and steamed
* ½ cup Kalamata olives
* 1 red bell pepper
* 2 teaspoons lemon zest
* 1/8 teaspoon black pepper
* ¼ cup olive oil
* 1 tablespoon balsamic vinegar
* 2 tablespoons red wine vinegar

FRENCH RECIPE INSTRUCTIONS

Toss all ingredients in a bowl, and chill for 2 hours before serving. Makes 8 servings.

Gratin Dauphinois Recipe

2008-11-28T18:01:00.000-08:00

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

2008-11-28T17:58:00.000-08:00

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

2008-11-28T17:57:00.000-08:00

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)

2008-11-28T17:54:00.000-08:00

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)

2008-11-28T17:53:00.000-08:00

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)

2008-11-28T17:32:00.000-08:00

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

2008-11-28T17:31:00.000-08:00

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

2008-11-28T17:27:00.000-08:00

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

2008-11-28T17:22:00.000-08:00

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

2008-11-28T16:25:00.000-08:00

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)

2008-11-15T17:05:00.000-08:00

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)

2008-11-06T17:10:00.000-08:00

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.

Garlic Soup Recipe

2008-08-17T05:04:00.000-07:00

Garlic Soup Recipe
It’s amazing that a soup with so few ingredients – garlic, bread, and broth – tastes so delicious. Serve this French recipe as a light first course....great taste of garlic soup !

INGREDIENTS:

* 3 tablespoons olive oil
* 1 head garlic, each clove peeled and sliced
* 8 slices baguette
* 4 cups chicken stock
* ½ teaspoon dried thyme

INSTRUCTIONS:

In medium saucepan over low heat, sauté garlic in oil until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown. Transfer 2 toasts into each soup bowl. Add garlic, chicken stock, and thyme back into the saucepan and bring to a simmer for 5 minutes. Ladle the soup over the garlic toasts and serve immediately. This great French recipe of garlic soup makes 4 servings... nice taste ! Bon apetit !

calvados-creme-anglaise.

Cream of Belgian Endive Soup

2008-08-17T04:46:00.000-07:00

This French recipe of a hearty Cream of Belgian Endive soup is delightful with just a crusty baguette for accompaniment. It’s easy to prepare and makes a nutritious light meal.

Ingredients:

* 2 medium Belgian endive, finely chopped
* 3/4 cup chopped white onion (1 medium)
* 1 clove garlic, crushed and chopped
* 2 tablespoons butter
* 2 large potatoes, peeled and cubed
* 2 cups chicken stock
* 1 cup light cream or half-and-half
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

Preparation:

In a large saucepan over medium heat, sauté the Belgian endive, onions, and garlic for 5 minutes. Add the potatoes and chicken stock, bring to a simmer, and then cover and reduce the heat to
the low-medium setting. Simmer the soup for 15-20 minutes, until the potatoes are tender. Process the soup, in batches, in a blender until smooth. Add the light cream, salt, and pepper to the soup, stir, and heat through.

This amazing French recipe of soup makes 6 servings. ....nice taste of soup ! Great one ! Enjoy it !

asparagus-in-tarragon-cream-sauce.

Chicken Sausage Gumbo Recipe

2008-08-17T04:43:00.000-07:00

Try this great classic French recipe....From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.

INGREDIENTS:

* ½ cup canola or extra light olive oil
* 2/3 cup all-purpose flour
* 1 cup chopped white onions
* ½ cup chopped green bell peppers
* ½ cup chopped celery
* 3 cloves garlic, crushed and chopped
* 2 tablespoons Cajun seasoning
* 8 oz. smoked sausage, cut into crosswise slices
* 2 chicken breast halves, cubed
* 5 ½ cups chicken stock
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 cups rice
* 1 cup okra, cut into crosswise slices
* 1/3 cup loosely packed, chopped fresh parsley
* Hot sauce, as desired

INSTRUCTIONS:

Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot
sauce, as desired.
This great French recipe of Chiclen Sausage Gumbo recipe makes 8 servings....what an enchanting taste !

crudites-with-lemon-oil-recipe.

Chestnut Soup with Creme Fraiche

2008-08-17T04:40:00.000-07:00

This great soup reciep is very subtly flavored, so be sure to use strong vegetable stock. Accompany the soup with a crusty baguette and mixed greens for a complete meal.

Ingredients:

* 4 cups strong vegetable stock
* 8 ounces cooked chestnuts
* 1 cup chopped white onions
* 1/2 cup chopped carrots
* 1 thin celery stalk with leaves, chopped (1/2 cup chopped celery)
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3/4 cup plus 1/4 cup crème fraiche, divided

Preparation:

In a large saucepan over medium-high heat, bring the vegetable stock, chestnuts, onions, carrots, celery, salt, and pepper to a simmer. Cover the pan, reduce the heat to low-medium, and simmer the soup for 30 minutes, until the vegetables are tender. Stir in 3/4 cup of the crème fraiche.

Process the soup, in batches, in a blender until smooth. Alternately, use a hand-held immersion blender to process the mixture. Spoon the soup into serving bowls while hot, and then garnish with the remaining crème fraiche.

This chestnut soup recipe makes about 10 servings....and are ready to serve. Great taste !

Beef Consomme Recipe

2008-08-17T04:37:00.000-07:00

This amazing Beef Consommé reciepe is a hearty, full bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional, but adds a nice herbal note.

Ingredients:

* 1 tablespoon black peppercorns, crushed
* 4 egg whites
* 4 eggshells, crushed
* 3 roma tomatoes, quartered
* 4 ribs celery, coarsely chopped
* ½ lb premium ground beef (sirloin)
* 1 sprig thyme
* 2 teaspoons salt
* 6 cups veal or beef stock

Preparation:

Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.

Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring,
for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.

This great beef Consomme recipe Makes 10 servings....what a taste !

Beef Bourguignon Recipe

2008-08-17T04:34:00.000-07:00

Try this classic beef Burgundy, or boeuf Bourguignon. Here is the traditional version that you are likely to have encountered at some point in your life.
Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.
If you are a fan of allspice, increase the number of berries up to a total of four, according to personal taste....hmmmm nice !

Ingredients:

* 3 cups dry red wine
* 2 cups strong beef stock
* 1/4 cup Cognac (or good quality brandy)
* 1 large yellow onion, chopped into large pieces
* 2 carrots, peeled and cut into 2-inch-long pieces
* 3 cloves garlic, crushed and chopped
* 1/4 cup chopped fresh parsley
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 10 black peppercorns
* 3 whole cloves
* 1 allspice berries
* 1 dried bay leaf
* 3 pounds beef chuck, cut into 2-inch chunks
* 1/2 pound bacon, cut into thick slices, and then coarsely chopped
* 2 tablespoons plus 1 tablespoon softened butter
* 1 tablespoon tomato paste
* 2 tablespoons olive oil
* 1 pound pearl onions, peeled
* 1 pound white mushrooms, wiped clean and bottoms trimmed
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon all-purpose flour

Preparation:

In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.

Preheat an oven to 300F. Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.

In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue
cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.

Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve
hot.

This great beef Burgundy recipe is ready to serve and makes 6 to 8 servings.

French Food Culture

2008-08-15T20:01:00.000-07:00

Culture of French Food

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's
extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated.
In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.

It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly
in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.

Regional influences on French food

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.
Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:

* Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.

* Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original
countries.

* History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes
and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the
main means of support for many families in economically limited areas.

In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.
The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of
northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of
vegetables and fruit (in part due to the favourable climate).

Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

The Italian connection

Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an
entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.

Cooking styles

Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are three general approaches which compete with each other:

* Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces. Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.

* Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.

* Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus. Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals,
and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food (see French Wine for further information).

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.

Restaurant guides

The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by
the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide,
although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).
Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and
value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments
under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.

References

Terroir and French Food Culture - The hidden key to

understanding the culture of French Food

Andouille Balsamic Vinaigrette

2008-08-15T19:53:00.000-07:00

This Andouille is a flavorful French sausage that can be found in most markets today and use them in a variety of salads.

Ingredients:

* 1 cup finely chopped andouille sausage
* ½ cup finely chopped onions
* 2 tablespoons finely chopped shallots
* 2 cloves garlic, crushed and finely chopped
* 3/4 teaspoon dried thyme
* ¼ cup balsamic vinegar
* ¾ cup olive oil
* 1/8 teaspoon ground black pepper
* ¼ teaspoon salt

Preparation:

Sauté the andouille sausage and onions in a skillet over medium heat. Add the shallots, garlic, and dried thyme and cook, stirring frequently, for an additional 4 minutes. Remove the skillet from the heat, and then stir in the balsamic vinegar making sure to scrape up all the flavorful bits cooked to the bottom of the pan. Whisk the olive oil into the balsamic andouille mixture; season with salt and pepper, and serve slightly warm or at room temperature...and this great andouille balsamic vinaigrette is ready to serve...amazing taste !

Armagnag Creme Anglaise

2008-08-15T19:50:00.000-07:00

This classic crème anglaise gets a warm, fragrant update with a splash of Armagnac brandy. Make a special treat by spiraling some on a chilled dessert plate and topping it with a scoop of luscious homemade sorbet....great and amazing taste !

Ingredients:

* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Armagnac brandy

Preparation:

In a medium saucepan, heat the half-and-half and vanilla to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Armagnac, and chill the custard completely before serving it. ..This great armagnac creme anglaise is ready to serve...great !

Basque Piperade Recipe

2008-08-15T19:46:00.000-07:00

Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of
granulated sugar mellow out the sharp tang of the tomatoes and peppers.

Ingredients:

* 2 tablespoons extra virgin olive oil
* 1 large Spanish onion, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 Anaheim peppers, seeded and finely chopped
* 2 cloves garlic, crushed and finely chopped
* ½ teaspoon salt
* 1/4 teaspoon sweet paprika
* 1/8 teaspoon ground black pepper
* ¼ teaspoon granulated sugar
* 1 15 oz can petite-diced tomatoes

Preparation:

Heat the olive oil in a large skillet over medium heat. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
The piperade recipe is ready to serve....nice !

Bechamel Sauce Recipe

2008-08-15T19:44:00.000-07:00

This Bechamel sauce recipe is a rich, creamy sauce used to enhance many French recipes. Add a few herbs for variety, and it goes extremely well with vegetables...great combination!

Ingredients:

* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg

Preparation:

In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a
time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
This recipe makes approximately 4 cups of Béchamel sauce....and its ready to blend with your fav salads...nice taste !

Blood Orange Vinaigrette

2008-08-15T19:41:00.000-07:00

Finding blood oranges at the local market can be a bit tricky. Any variety will do well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange ...and use them in a variety of salads. It's recommended to try this amazing recipe..!

Ingredients:

* 2 tablespoons white wine vinegar
* ¼ cup blood orange juice
* 2/3 cup olive oil
* ½ clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped shallots
* 2 teaspoons finely chopped fresh parsley
* 2 teaspoons finely chopped fresh chives

Preparation:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

Calvados Creme Anglaise

2008-08-15T19:39:00.000-07:00

This classic crème anglaise gets a cozy update with a splash of Calvados apple brandy. Use it with a simple caramelized apples and vanilla Cognac crepes for a comforting dessert....amazing taste to try !

Ingredients:

* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Calvados

Preparation:

In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar
until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring
constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Calvados, and chill the custard completely before serving it. ...great tasting !

Avocado Romaine Salad Recipe

2008-08-15T19:27:00.000-07:00

This simple salad has the surprise creaminess of rich avocado pieces and the fresh twist of herbs. Use the best balsamic vinegar you can find; it really does influence the final result. Serve the salad with Lobster Bisque for an impressive lunch or dinner....an amazing combination. It's recommended to try ..!

Ingredients:

* 1 cup grape or cherry tomatoes, halved
* 1 tablespoon fresh chives, chopped
* 1 1/3 cup avocado, chopped
* 3 cups chopped romaine hearts
* 2 teaspoons fresh parsley, chopped
* 1 teaspoon fresh dill weed, chopped
* Balsamic vinegar
* Extra virgin olive oil

Preparation:

Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Makes 4 servings....what a great taste of salad !

Citrus Chicken Salad Recipe

2008-08-15T19:23:00.000-07:00

This hearty chicken breasts, snappy red onions, and creamy avocados make this a great entrée salad. Add strawberry soup for a scrumptious light lunch....a must try recipe !

Ingredients:

* 4 ½ cups spring greens
* 1 ½ cups grilled or pre-cooked chicken breast strips
* ¼ cup red onion, thinly sliced
* 1 cup avocado, sliced
* 1 cup orange slices
* ½ cup honey
* ½ cup grapefruit juice
* ¼ teaspoon grapefruit zest
* Dash (1/16 teaspoon) freshly grated nutmeg
* ¼ - ½ teaspoon poppy seeds

Preparation:

Divide the spring greens evenly between 3 plates. Arrange ½ cup chicken strips, a bit of onion, and 1/3 cup each of the avocado and orange slices on the bed of greens.
Add honey, grapefruit juice and zest, and nutmeg to blender and process until dressing is smooth. Stir in poppy seeds and drizzle over salads.Makes 3 servings of salad with a little extra dressing....and the chicken salad is ready to serve....amazing taste..!

Cucumber Salad Recipe

2008-08-15T19:19:00.000-07:00

Preparing a cucumber salad for your first course is classically delicious and so simple...just try this basic salad recipe....

Ingredients:

* 1 large cucumber, sliced thin crosswise (about 2 cups)
* ¼ cup white wine vinegar
* ½ teaspoon salt
* 1 teaspoon granulated sugar
* ¾ teaspoon dried dill

Preparation:

Toss all the ingredients together and serve. Makes 6 servings. great basic salad recipe

Dill Potato Salad Recipe

2008-08-15T19:16:00.000-07:00

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

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

Preparation:

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 !

Grilled Seafood Nicoise

2008-08-15T19:12:00.000-07:00

Grilling seafood adds a new flavor variation to this traditional French salad. Use store-bought French vinaigrette for quick, easy preparation. Try this amazing recipe....nice tasting salad !

Ingredients:

* 1/3 cup French Vinaigrette
* 1 12-oz 1-inch thick salmon fillet, cut into 4 pieces
* 1 large zucchini (courgette), cut into ¼-inch slices
* 8 jumbo shrimp, shelled and halved
* 8 sea scallops
* ¾ pound green beans, cut into 2-inch pieces and steamed

until crisp-tender
* 16 romaine lettuce leaves
* 1 yellow pepper, sliced into strips
* 4 roma tomatoes, quartered
* 4 hardboiled eggs, quartered
* 16 black olives
* 1 tablespoon capers
* French Vinaigrette for drizzling
* 4 chilled salad plates

Preparation:

Brush seafood and zucchini with 1/3 cup French Vinaigrette, and then arrange single-layer on grill rack. Cook 6 inches above glowing coals or low-medium heat. Grill salmon pieces for 4
minutes on each side, zucchini for 6 minutes on each side, shrimp for 4 minutes on each side, and the sea scallops for 6 minutes on each side. Remove each item when it is cooked through to a plate and allow to cool to warm-room temperature.

Assemble salad:

Place 4 lettuce leaves on each salad plate. Evenly dividing ingredients, arrange grilled seafood, vegetables, and eggs atop the beds of lettuce. Drizzle with Vinaigrette and serve immediately.
This great seafood salad is ready to serve....mmmm

Escargot Stuffed Mushroom

2008-08-15T19:03:00.001-07:00

This easy appetizer recipe for escargot stuffed mushrooms will make it appear as though you slaved away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France. Try this great recipe.....amazing !

Ingredients:

* 6 tablespoons softened butter
* 2 teaspoons finely chopped shallots
* 1 clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped celery
* 1 tablespoon finely chopped fresh parsley
* ¼ teaspoon salt
* 1/8 teaspoon ground black pepper
* 12 large mushrooms, cleaned with stems removed
* 12 large canned snails

Preparation:

Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot...and hmmmm...what a taste....nice !

Crudites With Lemon Oil

2008-08-15T19:02:00.000-07:00

This Lemon and thyme recipe are the ideal flavors for this sunny appetizer straight from the South of France. Serve with toasted baguette slices and Zesty Tapenade.

Ingredients:

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

Preparation:

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. Great taste..!

Citrus Marinated Olives

2008-08-15T19:00:00.000-07:00

The brilliance of making your own marinated olives is that you alone customize the flavor of the dish. Take out an ingredient here and add one there… you have your own special blend! This recipe can use black or green olives – or both. Try it...great for tastes !

Ingredients:

* 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
* 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
* 1 cup olive oil
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 dried bay leaves
* 2 garlic cloves, crushed and chopped
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives

Preparation:

Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.

Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator. Great citrus marinated olives to richened other great recipes...

Brandade Canapes Recipe

2008-08-15T18:58:00.001-07:00

Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try this great Brandade recipe with a glass of Bordeaux clairet – sparkling clairet if you’re in a party mood.

Cook’s note: The ice water bath called for in this recipe is not optional. This process must be used to retain the potatoes' firm texture.

Ingredients:

* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar

Preparation:

Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste !

Brandade Canapes Recipe

2008-08-15T18:58:00.000-07:00

Brandade Canapes Recipe
Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try this great Brandade recipe with a glass of Bordeaux clairet – sparkling French recipe to try !

Ingredients:

* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar

INSTRUCTIONS

Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste of French recipe!

Basil Palmiers Recipe

2008-08-15T18:54:00.000-07:00

The basil palmiers recipe – the tiny scroll-like pastries - sweet, flaky cookies come to mind. These are flaky and delicate . This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.

Ingredients:

* 1/3 cup packed fresh basil leaves
* 3 cloves garlic cloves, crushed
* 1/4 cup olive oil
* 1/2 lb puff pastry (1 sheet store bought)
* 1 egg, beaten
* 1/4 teaspoon ground black pepper

Preparation:

Preheat an oven to 400F.

Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.

Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.

This recipe makes 30 basil palmiers.

Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.

This great appetizers palmiers recipe is ready to serve...bon appetit !