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.