French Tomato Tarte Tatin Recipe (APP)

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)

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)

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)

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)

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)

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)

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.