Recipezaar: French,Dinner Party recipes

Country-Style Coq Au Vin

Mon, 08 Jun 2009 16:12:29 -0400

This is not Croatian or my own recipe. It is French recipe. 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 I could not find cockerel blood to thicken the meal at the end. Bouqet garni mention in the recipe consists of bay leaf, thyme, parsley, rosemary, sage and cloves. I have done the recipe with chicken not cockerel but it was great; everyone else thought so. This is how I did it. -- posted by nitko

Savoy Raspberry Tart (Tarte De Savoie Aux Framboises)

Tue, 09 Jun 2009 02:13:58 -0400

Scrumptious raspberries top a layer of vanilla pastry cream for a pretty tart that is reminiscent of a classic dessert from Savoy, France. -- posted by swissms

Take a Big Bite French Onion Dip

Sun, 14 Jun 2009 19:56:34 -0400

This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine. -- posted by Sharon123

Portabello Mushroom Lasagna

Mon, 15 Jun 2009 15:38:53 -0400

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy! -- posted by Sharon123

South Texas Ratatouille

Sat, 20 Jun 2009 02:28:35 -0400

Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own! -- posted by Sharon123

Parmesan Parsley Roasted Cauliflower

Tue, 23 Jun 2009 01:37:53 -0400

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook. -- posted by Sharon123

Potato, Beetroot and Sweet Potato Gratin

Sun, 28 Jun 2009 13:18:47 -0400

If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA. -- posted by taxingwoman

Très Rapide French Summer Tarragon Chicken

Mon, 29 Jun 2009 00:47:20 -0400

A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit! -- posted by French Tart

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Lemon Verbena Ice Cream from a French Country Herb Garden

Tue, 30 Jun 2009 11:53:00 -0400

I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.) -- posted by French Tart

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Charlotte Russe

Sun, 05 Jul 2009 12:56:37 -0400

A French dessert created for a Russian Czar. Dress it up with a fruit topping. -- posted by gailanng

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Really Easy, Really Good French Bread

Wed, 08 Jul 2009 10:12:10 -0400

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery! -- posted by stonecoldcrazy

Spinach and Cheddar Soufflé à La Barefoot Contessa

Sun, 12 Jul 2009 09:51:44 -0400

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites. -- posted by Manami

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Easy Chocolate Cake - Jacques Torres

Tue, 14 Jul 2009 01:51:35 -0400

Bon Appetit, September 2003. Use high quality chocolate in this bittersweet cake. -- posted by swissms

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Cote Dazur Fruit and Greens Salad With Honey Lemon Dressing

Wed, 29 Jul 2009 14:56:23 -0400

Crystal blue water, bright sunshine, and warm air redolent with lemon blossoms; this is the French Riviera! Bring just a little of that ambiance to any dinner with this gorgeous salad. The dressing is particularly wonderful on peaches, nectarines, berries and mixed greens, but you can use any salad combination you choose. Recipe adapted from an online source. -- posted by BecR

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Ham, Dijon and Cornichon Canapes With Fresh Thyme

Fri, 31 Jul 2009 14:32:08 -0400

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. -- posted by BecR

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:53 -0400

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy! -- posted by French Tart

Mediterranean Mango, Melon and Mint Salad With King Prawns

Sun, 09 Aug 2009 21:02:59 -0400

An exotic and tasty combination of fruits, French Nicoise olives, toasted walnuts and fresh mint on a bed of crisp Romaine, dressed with a classic white-wine vinaigrette. Top with king prawns (allow 4 to 5 per person) for a spectacular main dish salad! Adapted from Williams-Sonoma. -- posted by BecR

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

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 will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

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

Tue, 18 Aug 2009 17:19:17 -0400

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. -- posted by Dan-Amer #1

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

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 egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Mon, 31 Aug 2009 11:20:10 -0400

Tartlettes de Tomates. Published in Bon Appetit, May 1999. -- posted by swissms

French Beans With Garlic and Rosemary

Tue, 01 Sep 2009 11:31:07 -0400

This could be a vegetarian main course for lunch or a side dish with fish or steak. From BBC Good Food Magazine. -- posted by Irmgard

Pumpkin Creme Brulee

Fri, 04 Sep 2009 11:26:46 -0400

If you don't have a brulee butane torch you can put the ramekins an inch under the broiler for 20 seconds. The torch makes it way easier, though! Also, don't substitute pumpkin pie filling for the pumpkin. Then you don't have anything to do with the pumpkin pie spice that you buy every year and use twice. :) You also need boiling water for this. A kettle or coffee maker is helpful. Time does not include chilling time. -- posted by lazy gourmet

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 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, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Honey and Orange Madeleines

Mon, 21 Sep 2009 11:40:24 -0400

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour -- posted by **Jubes**

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Michel Richard Beet Soba Bolognese

Fri, 25 Sep 2009 01:04:26 -0400

I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it! -- posted by Cadillacgirl

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

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 inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

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 -- posted by GingerlyJ

Leek Soup With Apples and Blue Cheese

Tue, 29 Sep 2009 11:02:07 -0400

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Beautiful

Tue, 29 Sep 2009 17:36:52 -0400

Years ago, I discovered this wonderful cognac-based drink with a distinctive French origin. It has only two ingredients, and I have experimented with different brands until I discovered what combination I preferred the most--but do experiment on your own to find out what brands you prefer. It's more of an after-dinner drink to sip and enjoy as you slowly savor every last bit of it. And I really do hope you enjoy it! -- posted by NorthwestGal

Moulin Rouge

Tue, 06 Oct 2009 11:05:49 -0400

I've been told this cocktail is popular in Paris I just love it because it's sweet and light -- posted by GingerlyJ

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Chicken Cordon Bleu Soup

Tue, 13 Oct 2009 14:55:20 -0400

Great easy variation on cordon blue -- posted by KHardee

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Sun, 18 Oct 2009 09:54:36 -0400

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too. -- posted by ChandraSoleil

Fondue of the Apocalypse

Mon, 19 Oct 2009 13:36:34 -0400

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. -- posted by Blayke Humphrey

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Wed, 21 Oct 2009 12:29:40 -0400

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 how gorgeous the pictures are! http://www.latartinegourmande.com/2007/05/27/all-pink-verrine-for-a-better-life-verrine-toute-rose-pour-une-vie-meilleure/ -- posted by ThatSouthernBelle

Chicken With Tarragon, Garlic & Olives

Thu, 22 Oct 2009 12:19:32 -0400

A tasty cross between a roast and a stew. -- posted by English_Rose

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

French Country-Style Terrine

Mon, 26 Oct 2009 15:19:09 -0400

A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine. -- posted by Cecily Parsley

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

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 heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Mustard Sauced Green Beans

Thu, 29 Oct 2009 16:30:15 -0400

From Food & Wine -- posted by DeeCooks

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

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 a good crusty bread and bottle of wine, et voila! -- posted by BecR

Ambrosial Roasted Garlic Cauliflower

Thu, 05 Nov 2009 11:33:14 -0500

This Golden Roasted Sweet Cauliflower fragrant with rosemary, garlic, and saffron is submitted this here http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2479 hope you enjoy and do vote for it!. It is topped with rich creamy roasted garlic sauce. -- posted by ~Rita~

French Pear Hot Toddy

Sun, 08 Nov 2009 20:13:33 -0500

A delicious hot-coffee drink in the French style, made with apricot brandy and Poire Willliam eau de vie. This is a variation of a very old French recipe. -- posted by BecR

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta

Wed, 18 Nov 2009 01:07:10 -0500

Extremely decadent! Use shaved truffles if you want to splurge, but truffle oil will suffice! (be very wary of a "budget" source on truffles...food poisoning usually follows!) Can be an appetizer or main dish...i recommend the latter : ) I've also done with fettuccine and shells! -- posted by GoldsmithLissa

Bread Pudding With Dried Cranberries, Vanilla, and Mint

Wed, 18 Nov 2009 14:37:00 -0500

by the famous Daniel Boulud Can be prepared up to six hours in advance. -- posted by GoldsmithLissa

Mushroom Terrine

Mon, 23 Nov 2009 15:27:10 -0500

From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients. -- posted by Kasha

Violet Mustard - Traditional French Moustarde Au Violette

Mon, 23 Nov 2009 17:23:29 -0500

A delicate sweet and spicy mustard, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese. Adapted from Davidburke & Donatella. -- posted by BecR

Cauliflower Flan

Mon, 23 Nov 2009 23:00:51 -0500

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated. -- posted by evelyn/athens

Coquilles St. Jacques

Tue, 24 Nov 2009 02:28:00 -0500

With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor. -- posted by Claudia Wey

Asparagus With Creamy Dijon Sauce

Tue, 24 Nov 2009 15:02:55 -0500

Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862! -- posted by Sharon123

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

English Sole Veronique

Mon, 07 Dec 2009 17:47:31 -0500

From The Plaza in New York City, served with Fish Veloute Sauce -- posted by carrie sheridan

Mousse De Turbot from the Plaza Hotel

Mon, 07 Dec 2009 17:48:01 -0500

from New York's premier hotel, a classic sole mousse -- -- posted by carrie sheridan

James Beard's Pate De Campagne Provencale

Sun, 13 Dec 2009 09:30:01 -0500

A classic recipe I came across in NOLA's recipe archive. Perfect for holiday entertaining. Needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be hard to resist since it will make your home smell so good. -- posted by Buster's friend

Brussels Sprouts Au Gratin

Sun, 20 Dec 2009 20:31:59 -0500

To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :) -- posted by Manami

Le Cirque's Potato Wrapped Truffled Cod

Mon, 21 Dec 2009 04:02:32 -0500

From the amazing Le Cirque menu... List of recommended wine pairings... Domaine Laboure-Roi Vallon d"Or Pouilly-Fuisse Irony Pinot Noir Il Bastardo Sangiovese Clos du Bois Pinot Noir Sonoma County Maison Louis Jadot Clos St Denis Willakenzie 'Emery' Pinot Noir La Crema Pinot Noir 'Russian River' Truchard Pinot Noir Willakenzie 'Pierre Leon' Pinot Noir Clos Pegase Pinot Noir Mitsuko"s Vineyard -- posted by GoldsmithLissa

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Champagne Fruit Cup

Sun, 27 Dec 2009 19:05:00 -0500

Chic, refreshing, and oh so French! Serve this elegant champagne fruit cup garnished with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals. Courtesy 'Famous French Cookery' by Woman's Day. -- posted by BecR

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

Wed, 30 Dec 2009 08:17:04 -0500

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat

Summer Squash and Fennel Galette

Mon, 04 Jan 2010 10:39:47 -0500

From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy! -- posted by ninja

Creamy Butternut Squash and Spinach Gratin

Mon, 04 Jan 2010 17:38:37 -0500

I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12! -- posted by Sharon123

Apple Tarte Tatin

Fri, 08 Jan 2010 11:23:13 -0500

This classic French harvest dessert features caramelized apples topped with flaky pastry crust, baked and then inverted for a beautiful presentation. -- posted by Ceezie

Prosciutto & Blue Cheese Appetizer Spoons

Fri, 08 Jan 2010 15:09:54 -0500

Appetizer recipe to be served in Chinese soup spoons. Caramelized shallots, blue cheese and Prosciutto... Perfect flavor combination! Original recipe here: http://frenchcookingfordummies.com/2009/prosciutto-blue-cheese-appetizer-spoons/ -- posted by French Cooking for Dummies

Chef Comerford's Cauliflower Gratin

Fri, 08 Jan 2010 15:46:53 -0500

This is made by the chef at the White House, Cristeta Comerford, for the Obama's. Enjoy! -- posted by Sharon123

Williams-Sonoma Chicken Breasts With Mustard Sauce

Sun, 10 Jan 2010 14:52:29 -0500

A simple and quick chicken saute--a restaurant quality chicken dinner ready on your table in just 30 minutes! The key to this recipe's success comes in flattening the chicken breasts to an even thickness before cooking them. They will cook evenly and stay perfectly moist throughout. Fabulous served with peas or asparagus spears, along with pan-fried or mashed potatoes. Recipe is a seriously adapted one, originally from Williams-Sonoma. -- posted by BecR

Potato-Leek Gratin

Sun, 10 Jan 2010 22:29:37 -0500

Great side for brunch or supper! -- posted by KathyP53

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

Tue, 12 Jan 2010 14:58:48 -0500

From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made. -- posted by Jubal Harshaw

Chicken Francaise With Artichoke Hearts

Tue, 12 Jan 2010 18:06:32 -0500

Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce. -- posted by Brenda Lanzilli

Brie Twice Baked Potatoes

Fri, 15 Jan 2010 20:20:57 -0500

These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment. -- posted by ~Rita~

Wild Mushroom Pate

Tue, 19 Jan 2010 07:20:55 -0500

ADD 3-4 hrs chill time.... From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Chardonnay or Pinot Gris Serve on bruschetta, with pita chips, or fresh veggies. Garnish with fresh thyme. I like to increase the garlic and black pepper! -- posted by GoldsmithLissa

Lamb Chops With Yogurt-Mint Sauce

Tue, 19 Jan 2010 08:44:15 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Petit Sirah or Syrah -- posted by GoldsmithLissa

French Gougères (French Cheese Puffs)

Tue, 19 Jan 2010 16:12:46 -0500

Gougères originated in the Burgundy region of France. These rather hearty hors d'oeuvres are delicious with a nice glass of red wine! -- posted by D. Todd Miller

Chicken, Thyme and Shallot Casserole

Sat, 23 Jan 2010 13:00:41 -0500

Hearty, warming and very tasty family food. -- posted by English_Rose

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR

Pork Chops Baked on Tomato and Rosemary Potatoes

Tue, 26 Jan 2010 12:43:15 -0500

These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe. -- posted by English_Rose

Baked Olives With Orange & Bay

Thu, 28 Jan 2010 10:28:15 -0500

A delicious French-inspired appetizer. -- posted by English_Rose

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose