western european and quebec
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French Onion Tartlets

Posted by Sharon123

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 MORE»

Recipe #374135

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Low Carb Crepes

Posted by archi-meg

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead. MORE»

Recipe #347134

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A Perfect Salade Nicoise

(2 reviews) Posted by JackieOhNo!

Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.) MORE»

Recipe #309855

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Almond Peach Clafouti

(1 reviews) Posted by JackieOhNo!

This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987. MORE»

Recipe #309842

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Mousse Au Chocolat

Posted by JackieOhNo!

From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill. MORE»

Recipe #309167

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Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

(1 reviews) Posted by Mad Maryno

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. MORE»

Recipe #259666

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Seitan Bourguignon

Posted by Mad Maryno

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm. MORE»

Recipe #256114

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Garlicky Veggie Pâté

Posted by Mad Maryno

Good on bread with red onion confit, hot mustard, olives and cheez. or a good sandwich filler. Freeze well. Translated from french from Le Guide cuisine Vol 6 Numéro 4. MORE»

Recipe #254865

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Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

(1 reviews) Posted by NcMysteryShopper

This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be... MORE»

Recipe #132606

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Braised Woodcock

Posted by Iowahorse

Very easy and tasty! MORE»

Recipe #72001

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Pouding Au Chomeur

(5 reviews) Posted by Alskann

This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere... MORE»

Recipe #67296

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Seafood Coquille St. Jacques

(2 reviews) Posted by Gingerbee

Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet... MORE»

Recipe #50223

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