course and appetizers and cuisine and french

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Recipes

Almond Champagne Fondue

Posted by mama's kitchen  

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! MORE»

Recipe #320126

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Rillettes (Anthony Bourdain at Les Halles)

Posted by Cheeseburger in Paradise  

I quote Anthony Bourdain "Jesus this dish is easy." A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!! MORE»

Recipe #319679

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Quick, Cheap Pate

Posted by franzcooks  

This was a huge hit at a family function. I went from about 1 ½ lbs to a ramekin in less than two hours. My sister in law commented how good it was. I asked her, “Do you know how much this cost?” She shook her head bracing for a high... MORE»

Recipe #318220

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Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Posted by French Tart  

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in... MORE»

Recipe #317396

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Oooh La La! French Savoury Ham, Cheese and Olive Cake

(2 reviews) Posted by French Tart  

Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Chic and Cheerful - Savoury French Olive, Cheese and Onion Cake, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack... MORE»

Recipe #316045

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Summer Time Easy Courgette - Zucchini Carpaccio

(1 reviews) Posted by French Tart  

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any... MORE»

Recipe #315903

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Goat Cheese in Olive Oil

Posted by Sharon123  

Adapted from A Taste of Provence by Leslie Forbes. MORE»

Recipe #315826

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Marinated Peppered Goat Cheese and Roasted Tomatoes

Posted by Chef Kate  

A light and lovely summer appetizer which you can start the day before you serve, or begin in the morning and enjoy in the afternoon. This is a place to splurge and use really good, fruity olive oil and really good balsamic. MORE»

Recipe #315158

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Marinated Olives

Posted by JackieOhNo!  

There is a lovely little French cafe I have been to that serves the best olives on the table. The secret is in the marinade. Instead of purchasing seasoned olives from your local olive bar, try seasoning them yourself. You'll be very pleased... MORE»

Recipe #309755

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Ratatouille Caviar

Posted by Mad Maryno  

A recipe I adapted from my teacher in cooking school. I like to serve it cold, with nice crusty bread, some olives, some cheese and some garlic veggie pâté, or lukewarm with garlicky tofu kabobs. Or hot with pasta and nicoise olives... MORE»

Recipe #303249

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Light Cheddar and Ale Fondue (Cheese Sauce)

Posted by Oolala  

From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed... MORE»

Recipe #301015

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Moules Farcies Gratinees-French Mussels With Green Garlic Butter

Posted by BecR  

Makes a lovely main dish meal or appetizer course! Great served with French Green Garlic Butter, recipe # 299317, and French bread for mopping the juices. Add a crisp, chilled wine such as Muscadet or Sancerre et voila! From Williams-Sonoma. Bon appetit!!! MORE»

Recipe #299761

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Coquilles Saint-Jacques

Posted by Cucina Casalingo  

This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée. MORE»

Recipe #297682

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Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese

(1 reviews) Posted by French Tart  

A wonderful combination of roasted beetroot in a balsamic, garlic and olive oil dressing, served with melted walnut crusted goat's cheese and a side salad of baby salad leaves. I made this recipe up for a light lunch for B and B guests one day;... MORE»

Recipe #295532

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Onion, Walnut and Roquefort Tart

Posted by Chef Kate  

A recipe from Ris Lacoste, Washington, DC chef extraordinaire. This can be made in an 11" tart pan or as tiny little hors d'oeuvre. If making for lunch or supper, serve with a green salad to which you add a bit of pear. A Riesling or a... MORE»

Recipe #294500

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Fig Anchoiade

(1 reviews) Posted by AmandaInOz  

From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite. MORE»

Recipe #294334

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Beautiful Layered Smoked Salmon & Mackerel Pate

Posted by Um Safia  

This is a delicious pate made from two kinds of smoked salmon - both regular smoked & golden roast smoked salmon as well as smoked mackerel. It is really best if you make it the day before so that you can chill it properly & the flavours... MORE»

Recipe #294097

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Baked Escargot in Mushroom Caps

Posted by Heirloom  

I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe! MORE»

Recipe #294025

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Mushroom Soufflés With Prawns

Posted by Michael Keizer  

These soufflés are great as entrees for that special dinner. The combination of the earthy tones of the mushrooms and the fresh taste of the prawns works out especially well. Shrimp can be replaced with prawns; crème fraîche... MORE»

Recipe #291143

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Duck Fat French Fries With Cilantro Aioli

Posted by Chef Rangel  

Very fancy fries. MORE»

Recipe #289751

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