course and appetizers and cuisine and french

393

Recipes

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Posted by BecR  

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with... MORE»

Recipe #397870

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Paris-Style Bistro Salad With Toasted French Blue Cheese Tartine

Posted by BecR  

This delectable and simply elegant Parisian Style Bistro salad of fresh baby greens, tomatoes, French nicoise olives and toasted walnuts is topped with a warm tartine of chunky slices of broiled Poilane bread that is smothered in molten French... MORE»

Recipe #397240

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Herb and Peppercorn Goat Cheese

Posted by ThatSouthernBelle  

From Beatrice Peltre's food blog: latartinegourmande.com MORE»

Recipe #397211

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Croque Monsieur Puffs

Posted by College Girl  

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these... MORE»

Recipe #396452

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Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Posted by ThatSouthernBelle  

Originally called "All Pink Verrine For a Better Life — Verrine toute rose pour une vie meilleure" This would be so lovely for a girl's baby shower or for a wedding... or any summertime party. I got it from here - you must look at... MORE»

Recipe #395738

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Fondue of the Apocalypse

Posted by Blayke Humphrey  

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. MORE»

Recipe #395375

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Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Posted by Wish I Could Cook  

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! MORE»

Recipe #394291

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Shawn Michael's Ratatouille Tartlet

(1 reviews) Posted by GingerlyJ  

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit MORE»

Recipe #392206

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Oven-Fried Fingerling Potatoes

Posted by nsomniak6  

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the... MORE»

Recipe #391803

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Inspirational Goat's Cheese on Garlic Ciabatta Toast

(2 reviews) Posted by French Tart  

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I... MORE»

Recipe #389599

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Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Posted by French Tart  

A new fig recipe for this year! Similar to my Fresh Fig and Feta Salad With Toasted Walnuts but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread,... MORE»

Recipe #389016

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Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Posted by swissms  

Tartlettes de Tomates. Published in Bon Appetit, May 1999. MORE»

Recipe #387842

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Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Posted by Brookelynne26  

Jacques Pepin MORE»

Recipe #386953

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Kellymac's French Onion Soup

(2 reviews) Posted by KellyMac6  

I came up with this recipe because I couldn't find one that had all of the flavors I was looking for. I think the result is pretty delicious and the people I have served it to, all french onion soup elitists, have declared it one of the best they... MORE»

Recipe #386709

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Perfect Homemade Mayonnaise (Julia Child)

Posted by blucoat  

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the... MORE»

Recipe #386457

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Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Posted by Dan-Amer #1  

This recipe with the very long name was submitted to "Bach for More" by a member of the French family of de Broglie, among whose members has been a very famous physicist. This preparation of the dish is a Bordeaux one. MORE»

Recipe #386132

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Honey-Roasted Pear Salad With Thyme and Verjus Dressing

(1 reviews) Posted by French Tart  

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese... MORE»

Recipe #386007

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Fresh Figs With Honey, Yogurt, and Walnuts

Posted by BecR  

Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! These make a great appetizer, or ending to any meal. Truly a food fit for the Gods! MORE»

Recipe #384973

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Ham, Dijon and Cornichon Canapes With Fresh Thyme

Posted by BecR  

Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks. MORE»

Recipe #383644

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Aioli Shrimp and Dill Canapes

Posted by BecR  

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. MORE»

Recipe #383413

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