french and romantic

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Recipes

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Posted by blucoat  

This is a simple yet impressive recipe from Patricia Wells’s fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a... MORE»

Recipe #372006

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Tuna, Asparagus, New Potato Salad/Chive Vinaigrette/Fried Capers

Posted by Manami  

A springy take on Nicoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Very exciting and oh so good! Bon Appetit Magazine, April 2009 edition. Recipe: Molly Stevens - a cooking teacher and a James Beard... MORE»

Recipe #369085

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Chard, Onion & Gruyère Panade (Bread Casserole)

(4 reviews) Posted by blucoat  

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can... MORE»

Recipe #368749

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Gourmet Cheese Puffs

Posted by Ashley Lopez  

These are great appetizers and go especially well with the red Burgundian wines. MORE»

Recipe #367492

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Champagne Syllabub

Posted by Sarah_Jayne  

A simple yet fancy French inspired dessert found in a back issue of Olive magazine. MORE»

Recipe #367208

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Creamy Mustard & Tarragon Chicken

(2 reviews) Posted by Sarah_Jayne  

A French inspired dish I found in a back issue of BBC Good Food magazine. The recipe uses reduced fat crème fraîche but if you can't get that just use the full fat variety. MORE»

Recipe #367189

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Goat's Cheese & Thyme Stuffed Chicken

Posted by Sarah_Jayne  

A French inspired dish I found in a back issue of BBC Good Food Magazine. The recipe says it can be frozen in the uncooked stage. MORE»

Recipe #367146

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Country-Style Coq Au Vin

Posted by nitko  

This is not Croatian or my own recipe. It is French ecipe. I cooked this meal today and I took the recipe from “New concise Larousse Gastronomique”. It is in fact gastronomic encyclopedia with some recipes. I have changed the recipe a bit because... MORE»

Recipe #364661

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Caramel-Merlot Sauce for Filet Mignon

Posted by GoldsmithLissa  

Nice sauce or glaze for steaks. Great if you had flash sear the steaks before you cook them and then reuse the pan for the sauce to allow the juices of the meat to add a little extra flavour. Sauce can be made up to a day or two ahead of time... MORE»

Recipe #362724

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Cabernet Peppercorn Demi-Glace for Filet Mignon

Posted by GoldsmithLissa  

Nice demi-glace to top a filet mignon. MORE»

Recipe #362723

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Spicy Dill Mayo Salmon (South Beach Diet Friendly)

Posted by GoldsmithLissa  

Spicy Dijon and Mayo with Dill. Try with different types of fish (or shrimp, chicken, etc.) I used low-fat mayonnaise to make it South Beach Diet friendly. Note: for a quicker recipe nix the thyme, oregano, basil, even garlic. Note: for a... MORE»

Recipe #362719

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Vanilla Butter Beurre Blanc Sauce

Posted by GoldsmithLissa  

Vanilla Butter twist on a Buerre Blanc Sauce MORE»

Recipe #362680

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Flounder Francaise or Chicken Francaise

(5 reviews) Posted by Realtor by day, Chef by night  

I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use... MORE»

Recipe #361518

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Inside-Out Chicken Cordon Blue

(11 reviews) Posted by Realtor by day, Chef by night  

I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans. MORE»

Recipe #361414

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Asperge Violette: Violet Asparagus With Hollandaise Sauce

Posted by French Tart  

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this... MORE»

Recipe #359811

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Kouign Amann (Breton Caramelized Cake)

Posted by blucoat  

Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. This recipe is from acclaimed pastry chef, David Lebovitz. I haven't tried it yet,... MORE»

Recipe #358698

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Goat Cheese, Scallion & Parsley Soufflés

Posted by English_Rose  

These soufflés may take a while to perfect but once mastered, they'll be a appetizer you return to time and again. You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them. Serves... MORE»

Recipe #358339

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Freshly Shucked Oysters and Sauce Mignonette With a Twist!

(1 reviews) Posted by French Tart  

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to... MORE»

Recipe #356177

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Easy Chocolate Soufflé (Mark Bittman)

Posted by blucoat  

Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé. MORE»

Recipe #355975

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Heavenly Dessert - Vanilla Bavarian Cream With Raspberry Sauce

Posted by annya127  

This amazing dessert is basically English Custard, lightened with whipped cream and bound with gelatin. If you are willing to go through the detailed process, the result will be nothing short of a divine. This is a classic vanilla recipe, but... MORE»

Recipe #355367

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