french and vegetarian

543

Recipes

Strawberry Sablee Tart

Posted by DiScharf  

Strawberry sablee tart is a Gordon Ramsay classic that has the crumbliest pastry ever, plus a few of his own modern touches. Pate Sable is made of more sugar & eggs than Pate Brisee and it has no water. He says "Instead of ceramic or... MORE»

Recipe #311534

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Dauphine Potatoes

Posted by Noo  

This recipe is basically a mixture of mashed potato and choux pastry,deep fried to golden deliciousness.I have been totally addicted to these ever since my first chefs job,when I used to make the daily potato dish,and that was a LONG time ago!!... MORE»

Recipe #310154

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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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Monica's Cherry Clafoutis

Posted by Donna Matthews  

My cousin, who is a children's book illustrator, learned to make clafoutis (klaw-foo-TEE) while she was living with a French family for a summer. You can get the whole story at http://www.monicabooks.blog-city.com/cherry_clafoutis_summer.htm MORE»

Recipe #307244

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Poireaux En Salade (Leeks Vinaigrette)

(1 reviews) Posted by Celticevergreen  

Simple salad or side dish when leeks are in season. Recipe is from the kitchens of the Hotel Roche Corneille, Dinard, France. MORE»

Recipe #306602

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Quiche Rôtie D'aubergine, De Tomate Et D'olive

Posted by Celticevergreen  

A Provencial dish from Marseille and the kitchens of the Hotel L'Arbois. Perfect for a light lunch or even a brunch. MORE»

Recipe #306524

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Gratin Des Pommes De Terre De Fonte (Melting Potatoes)

Posted by Celticevergreen  

Fairly easy since most of the time involved is cooking time. Speciality of the kitchens of the Hotel Splendid, Bordeaux, France as noted in the newspaper clipping in my grandmother's recipe box. MORE»

Recipe #306522

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Compote De Fruits D'alsacian

Posted by Celticevergreen  

Quick, easy and light for summer time. Speciality of the Hotel Le Grand, Strasbourg, France as noted in the magazine recipe in my grandmother's recipe box. MORE»

Recipe #306520

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Provençale Stuffing

Posted by Celticevergreen  

This stuffing is a light and easy to prepare stuffing for parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out, zucchini or eggplant that have been half-baked. Just under 1 cup of stuffing for each person. MORE»

Recipe #306515

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Potatoes With Bay Leaves

Posted by AB_Fan  

From The Best Recipes in the World by Mark Bittman MORE»

Recipe #305631

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Soupe Au Pistou

Posted by Rex Gerhardt  

Soupe au pistou is as varied as the vegetables in your garden or farmers market. I've included what is in mine, at the peak of harvest. This is a summer soup but make extra and freeze it for the cooler monthes as well. Pistou is the ONLY absolute... MORE»

Recipe #304566

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A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Posted by French Tart  

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive... MORE»

Recipe #303666

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Brulot Charentais - Angel's Flames - French Flambé Coffee

Posted by French Tart  

Our local and very dramatic end of meal coffee - La Flamme des Anges - Angel’s Flames or Brulot Charentais certainly provides for lively end of dinner conversation! The sumptuous combination of fine quality Cognac, rich brown coffee and dramatic... MORE»

Recipe #303294

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Breakfast Crepes

Posted by cookiedog  

These crepes are made in the blender and use Brandy. You can substitue Cointreau or Gran Marnier for an orange flavor. The alcohol burns off but leaves its flavor. These freeze well. From Epicurious. Special equipment: Iron skillet or crêpe... MORE»

Recipe #303290

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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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Cauliflower Snow (Choufleur a La Neige)

Posted by Dreamer in Ontario  

While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or... MORE»

Recipe #302026

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Creme Fraiche (Substitute)

(2 reviews) Posted by cookiedog  

Creme Fraiche is a thick tangy French cream similar to sour cream, however it is smoother and richer. It's thickness comes from natural bacteria in unpasteurized cream. But since this is an unpasteurized process, in the United States we have to... MORE»

Recipe #301245

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Bread and Butter Pudding French Toast Sandwiches

(1 reviews) Posted by French Tart  

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert.... MORE»

Recipe #300509

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Petits Pois à La Française - French Style Peas

Posted by French Tart  

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe... MORE»

Recipe #297872

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Pineapple Coconut Cheesecake

(2 reviews) Posted by Sharon123  

This cheesecake is sure to please! It has a luscious blend of pineapple, coconut and ginger! Adapted from Source magazine put out by Sam's Club. Note: this recipe has been updated and tweeked a little more! MORE»

Recipe #297527

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