Recipezaar: French,Romantic recipes

Triple Chocolate Petit Fours

Thu, 21 Feb 2008 01:07:07 -0500

The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. The chocolate glaze recipe is from AllRecipes.com. Feel free to use the basic outline of the recipe to create your own petit fours. Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given. You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor. -- posted by Eat Your Vegetables!

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Mon, 25 Feb 2008 02:17:03 -0500

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta. -- posted by French Tart

Amazing Lavender Crème Brûlée

Thu, 28 Feb 2008 00:36:42 -0500

Lavender has a magical way of transforming recipes & this crème brûlée is no exception. If you love the traditional Crème Brûlée or just love lavender then please try this! From "The Cape Cod Table" . Time to make doesn't inlcude time in fridge.... -- posted by Um Safia

Elizabethan English Herb and Flower Salad With Honey Dressing

Thu, 06 Mar 2008 00:11:40 -0500

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them. -- posted by French Tart

Smoked Salmon and Leek Quiche

Fri, 21 Mar 2008 01:17:01 -0400

This is very rich and very decadent. For special occasions or romantic picnics. Emmenthaler cheese can be substituted for Gruyere, or use a combination of both. It is possible to use sour cream in place of whipping cream. It should not be necessary to season the filling with salt because the smoked fish is already quite salty, but do so, sparingly, if desired. Time does not include chilling the pastry. If you are concerned about calories and/or cholesterol, try substituting low fat evaporated milk for the cream - it will not taste the same, but it might make you feel less guilty! You could even use Julesong's Oil Crust Pie Shell #202023. I've not tried it myself, but it has good reviews. Moi? I think I'll stick with the original :-) -- posted by Daydream

Parisian Gnocchi (Chef Jacques Pépin)

Fri, 28 Mar 2008 17:50:49 -0400

These are Parisian-style gnocchi, very different than the traditional Italian potato version and actually easier to prepare. The dough is quickly boiled then baked with cheese, producing airy mouthfuls with a slight crust. To blend in the eggs, use a standing mixer with paddle attachment. Gnocchi dough can be refrigerated overnight before boiling and baking. Recipe is from Food & Wine Magazine. For a more savoury version, add chopped fresh herbs chervil, chives, parsley and tarragon... -- posted by blucoat

Classic Cheese Souffle (Julia Child)

Sun, 06 Apr 2008 20:06:08 -0400

This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind. -- posted by Happy Hippie

Blanquette De Veau

Thu, 10 Apr 2008 00:09:52 -0400

one of my favorite dishes, this version is adapted from today's NY Times. -- posted by chia

Bread and Butter Pudding French Toast Sandwiches

Thu, 24 Apr 2008 13:03:10 -0400

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. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray. -- posted by French Tart

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

Wed, 14 May 2008 18:57:12 -0400

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 flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Provençale Stuffing

Sat, 31 May 2008 00:17:29 -0400

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. -- posted by Celticevergreen

Chocolate Mint Mousse

Sat, 31 May 2008 00:18:47 -0400

Quick and easy recipe to make. Times do not include minimum 2 hours in refridgerator. Recipe from the Hotel Royal, Lyon, France according to magazine article in my grandmother's recipe box. -- posted by Celticevergreen

Grilled Filet of Beef With Pepper Sauce

Thu, 05 Jun 2008 19:20:29 -0400

(Filet de Boeuf Grille avec Mignonnette de Poivre) Chef Joel Guillet serves this, his Provencal version of the classic steak au poivre at Le Mas du Langoustier, on Frances Ile de Porquerolles, off the Mediterranean coast near Toulon. Haven't tried this as yet but I have been drooling as I am typing this - hope to prepare it real soon. Saveur Magazine, May '08 edition. -- posted by Manami

Banana Souffles

Wed, 11 Jun 2008 01:58:17 -0400

from Food & Wine magazine -- posted by Digigirl

Potatoes That Taste Better Than the Chicken

Thu, 12 Jun 2008 20:11:35 -0400

This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten in his appearance on the Martha Stewart show. It is the best roasted chicken I've ever made, and the potatoes are to die for. I did not remove the wings when I made this, and I increased the cooking time to 25 minutes per side to make sure it was done. I also used olive oil instead of grapeseed oil with great results, and regular sea salt instead of fleur de sel was just fine. Enjoy! -- posted by SilverOpera

Strawberry Sablee Tart

Wed, 02 Jul 2008 03:24:23 -0400

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 metal baking beans, use uncooked rice. It is lighter, so it holds the pastry down without squashing it." There is a chilling time of 1 hour and cooling of 15 minutes. A melt in your mouth pastry! bbcgoodfood.com/recipes/4443/strawberry-sable-tart. -- posted by Manami

Summer Fruits Terrine or Bodacious Berries in Wine Jelly!

Wed, 09 Jul 2008 18:08:24 -0400

This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice. -- posted by French Tart

Drunken French Country Chicken Au Gratin

Mon, 21 Jul 2008 17:41:49 -0400

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny. -- posted by French Tart

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

Macarons Creme Brulee (Creme Brulee French Almond Macaroons)

Sun, 27 Jul 2008 03:04:17 -0400

From a French cookbook called '30 recettes de macarons'- they're real French macaroons, the little melt-in-the-mouth ones you can get from patisseries rather than the more cakey, cookie-like ones made from coconut. I'm working in France at the moment and took the opportunity to collect French recipes, lol, this one looks amazing and I can't wait to make it for my dad, he loves this sort of thing. My French friend made them when I went round to her flat and they looked so impressive (I haven't tried them because I don't like cream but everyone else loved them). From previous experience of French macaroons, they're quite tricky to make but really worth the effort. The books gives a few tips: separate the white from the yolks a couple of days before use (keep refrigerated), use a fan oven if possible, weigh all the ingredients carefully before starting. Cooking time includes cooling/setting time. Hope you like the recipe! -- posted by Rainbow*Bubbles

Oooh La La! French Savoury Ham, Cheese and Olive Cake

Sun, 27 Jul 2008 03:16:33 -0400

Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough. -- posted by French Tart

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Tue, 05 Aug 2008 01:47:13 -0400

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower. -- posted by French Tart

Crown Roast of Lamb

Tue, 05 Aug 2008 17:16:30 -0400

I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time. -- posted by Sweetiebarbara

Chicken Provencale on Sticky Rice

Fri, 08 Aug 2008 14:08:36 -0400

Sweet, creamy and yummy. My husband loves this dish. But I only serve it a couple times a year because it's not figure friendly and must have loads of calories. I found it years ago in an old cookbook (More from the Ethnic Kitchen) and have adapted it a little. -- posted by sallee in Kingsville, Ont

Almond Champagne Fondue

Mon, 18 Aug 2008 19:56:20 -0400

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! -- posted by mama's kitchen

Lavender Lemon Sorbet

Tue, 19 Aug 2008 00:37:51 -0400

My dear friend --Rita-- recently sent me some wonderful lavender so I wanted to find some really great recipes to showcase this treat! This one hits the spot! Plan ahead though because this needs time to cool! -- posted by mama's kitchen

Pan-Fried Fish Almondine

Wed, 27 Aug 2008 19:55:47 -0400

This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc... It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find panko, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal. -- posted by LifeIsGood

Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes

Thu, 28 Aug 2008 20:01:59 -0400

Méli-Mélo is a wonderful French word which simply translated means a mixture, medley, assortment. selection or to use the old English word, a Muddle! This is a simple and yet stunning tomato salad, which relies heavily on assorted sun-ripened tomatoes, sea salt, herbs and good olive oil. It makes a "stand-alone" meal or a wonderful accompaniment. The tomatoes I used in the salad in my photographs were good old fashioned heirloom tomatoes called: Pineapple (yellow and mottled red inside - sweet and fruity flavoured), Black Krim (black-ish skin and dark purple inside - tangy taste), Marmande (Traditional French toms with a beefy taste and texture), Brandywine (dark Bordeaux colour with superb flavour), Moneymaker (traditional English toms - a gardener's favourite - full of flavour) and Auriga (medium orange tom with a sharp and tangy flavour). Try to use a selection of different shapes, colours and flavours when you make this salad. Do NOT omit the salting process it is essential to this recipe as it brings out the flavours to their fullesttrust me; this salad is NOT salty as the salt drains away with the excess tomato juices! Serve this with grilled artisanal breads such as boule, couronne, ciabatta, cottage loaf, home-made breads or crusty rolls. Grilled cheese or fresh goats cheese is also a wonderful addition to this salad. Alternatively, serve it alongside grilled or barbecued meats or with pasties, pies or quiches it really is simply delicious just by itself however! -- posted by French Tart

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Creamy Potato Dauphinoise

Mon, 15 Sep 2008 14:26:22 -0400

This creamy potato dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg. -- posted by English_Rose

Puff Ball Rolls With Tomato Caesar Salad - Bbc Saturday Kitchen

Tue, 16 Sep 2008 21:59:55 -0400

This is the most ingenious presentation. it will amaze your guests. It worth the effort. -- posted by Dropbear

Chicken Cordon Bleu

Wed, 17 Sep 2008 17:03:53 -0400

I couldn't find any other recipes that had nutmeg, sliced mushrooms or dried thyme leaves in them so here's to hoping this isn't a duplicate! It's from the Favorite Brand Names Cookbook. -- posted by TylersMomTheChef

James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Sat, 20 Sep 2008 01:48:40 -0400

Another wonderful James Martin recipe for two people. The full name if this recipe is ''Pan-fried cod with gremolata, new potatoes and sauce vierge'' but it would fit! -- posted by Um Safia

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Gourmet Seared Tuna Nicoise With Honey and Mustard Vinaigrette

Tue, 30 Sep 2008 01:27:56 -0400

Meaty tuna always goes well with a nicoise salad of eggs, green beans, olives and potatoes in a homemade vinaigrette. Plus, it's filling and healthy. -- posted by English_Rose

Soupe a L'oignon (French Onion Soup)

Thu, 16 Oct 2008 00:14:27 -0400

Supposedly a recipe from the kitchens of Le Grappe d'Or, Lausanne, Switzerland. -- posted by Celticevergreen

Gordon's Chocolate Velvet

Wed, 22 Oct 2008 19:19:15 -0400

Melt-in-the-Mouth Luxury!! Found this on bbcgoodfood.com and couldn't wait to try it.This is one of Gordon Ramsay's recipes and it is so good! It is a bit time consuming by today's standards - 1 hour but it is very much worth the effort! :) He is ever the teacher - as you will note throughout the recipe. The secret behind a fantastic dish is to use quality ingredients!! Chilling time has not been factored in - about one or two hours. -- posted by Manami

Chicken Cordon Bleu Pasta

Wed, 05 Nov 2008 18:59:59 -0500

This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine. -- posted by Lainey6605

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Passaladiere

Thu, 20 Nov 2008 23:40:16 -0500

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh. -- posted by Patti599

Béarnaise Sauce

Mon, 05 Jan 2009 23:53:00 -0500

Add a touch of luxury to your steak with this recipe for a classic French, tarragon-flavoured sauce. -- posted by English_Rose

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Wed, 07 Jan 2009 20:07:35 -0500

This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008). -- posted by blucoat

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Scallops in Champagne

Sun, 11 Jan 2009 12:43:47 -0500

Enjoy piping hot, sprinkled with chives. -- posted by English_Rose

Carrots Vichy

Sun, 11 Jan 2009 13:41:48 -0500

A delicious classic French dish of tender carrots in a sticky buttery glaze. -- posted by English_Rose

Leek and Sun-Dried Tomato Frittata

Tue, 13 Jan 2009 03:02:19 -0500

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes. -- posted by Da Huz

Perfect French Omelet (Cook's Illustrated)

Tue, 13 Jan 2009 20:43:19 -0500

From this month's Cook's Illustrated Magazine (January 2009). Makes two omelets. Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you dont have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven. -- posted by blucoat

Gratin D'endives Ardennaise

Tue, 20 Jan 2009 16:58:11 -0500

This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960's. Modified to reflect modern tastes. -- posted by Celticevergreen

Salmon a La Nage

Tue, 27 Jan 2009 00:44:51 -0500

Salmon and mussels with white wine and cream. Perfect served with boiled new potatoes and steamed veggies. -- posted by English_Rose

Authentic Crepes

Wed, 28 Jan 2009 01:28:42 -0500

While shopping at Le Creuset I had the luck of getting this recipe from the French salesman. I haven't tried it yet, but I'm sure it will be delicious. -- posted by DisasterInTheKitchen

Boursin and Bacon Stuffed Chicken Breasts - for Two!

Fri, 30 Jan 2009 00:05:11 -0500

A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices--you may want to double the sauce, it's so good. May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs. -- posted by BecR

Lemon-Scented Broccoli Soufflé

Sun, 08 Feb 2009 10:03:01 -0500

A light and healthy side dish from "Cooking Light Magazine" (Dec. 2001). This could also be a vegetarian main dish for 2 or 3. Serve this soufflé straight from the oven. Plunge the serving spoon in the middle of the dish. It will fall, but the lovely, airy texture will remain. -- posted by blucoat

Heavenly Dessert - Vanilla Bavarian Cream With Raspberry Sauce

Wed, 11 Feb 2009 15:30:32 -0500

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 Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit! -- posted by annya127

Easy Chocolate Soufflé (Mark Bittman)

Mon, 16 Feb 2009 01:18:04 -0500

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. -- posted by blucoat

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

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 fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Goat Cheese, Scallion & Parsley Soufflés

Sun, 01 Mar 2009 18:07:06 -0500

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 four as a light main or 6 as an appetizer. -- posted by English_Rose

Kouign Amann (Breton Caramelized Cake)

Mon, 02 Mar 2009 17:46:34 -0500

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, but it looks amazing. He gives the following tips: (1)Use the best salted butter you can find. If it's unlikely for you to get Breton salted butter, use whichever good salted butter you can find and flick few grains of coarse crunchy salt before folding the dough in layers and across the top before baking. It's a pretty good approximation of the real thing. (2)This is a very sticky dough since it's rich with butter and sugar. You should have a metal pastry 'bench' scraper or a metal spatula handy to help with turning, as well as to keep the dough from sticking to the counter top. (3)Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll quickly. (4)Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you don't want to stick around. (For more info, including step-by-step photos of the directions, visit his site: http://www.davidlebovitz.com/archives/2005/08/long_live_the_k.html) -- posted by blucoat

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

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 classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Inside-Out Chicken Cordon Blue

Mon, 16 Mar 2009 21:42:07 -0400

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. -- posted by Realtor by day, Chef by night

Flounder Francaise or Chicken Francaise

Tue, 17 Mar 2009 19:34:53 -0400

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 this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets. -- posted by Realtor by day, Chef by night

Vanilla Butter Beurre Blanc Sauce

Tue, 24 Mar 2009 18:02:20 -0400

Vanilla Butter twist on a Buerre Blanc Sauce -- posted by GoldsmithLissa

Spicy Dill Mayo Salmon (South Beach Diet Friendly)

Tue, 24 Mar 2009 18:09:16 -0400

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 better presentation, hold dill until the end and sprinkle over the top rather than mixing into sauce. Note: I've used regular jarred spices rather than fresh and they work just fine. -- posted by GoldsmithLissa

Cabernet Peppercorn Demi-Glace for Filet Mignon

Tue, 24 Mar 2009 18:10:18 -0400

Nice demi-glace to top a filet mignon. -- posted by GoldsmithLissa

Caramel-Merlot Sauce for Filet Mignon

Tue, 24 Mar 2009 18:10:25 -0400

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 and reheated to serve. -- posted by GoldsmithLissa

Country-Style Coq Au Vin

Sun, 05 Apr 2009 21:55:29 -0400

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 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

Goat's Cheese & Thyme Stuffed Chicken

Tue, 21 Apr 2009 10:19:45 -0400

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. -- posted by Sarah_Jayne

Creamy Mustard & Tarragon Chicken

Tue, 21 Apr 2009 10:27:24 -0400

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. -- posted by Sarah_Jayne

Champagne Syllabub

Tue, 21 Apr 2009 11:44:33 -0400

A simple yet fancy French inspired dessert found in a back issue of Olive magazine. -- posted by Sarah_Jayne

Gourmet Cheese Puffs

Thu, 23 Apr 2009 01:40:55 -0400

These are great appetizers and go especially well with the red Burgundian wines. -- posted by Ashley Lopez

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

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 improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

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

Sat, 02 May 2009 03:05:30 -0400

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 Award-winning cookbook author, who lives in Vermont. -- posted by Manami

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Thu, 14 May 2009 16:02:08 -0400

This is a simple yet impressive recipe from Patricia Wellss 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 lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil. -- posted by blucoat

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

Onion and Brie Tidbits

Sun, 17 May 2009 02:54:08 -0400

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! -- posted by spiritussancto

Fish En Papillote

Tue, 19 May 2009 16:23:42 -0400

Posted for ZWT5 from the Reluctant Gourmet. This recipe uses PARCHMENT paper. I like parchment paper-easy clean up and think it might be more healthy? Perfect for Valentine's or an anniversary. Serves only two, but suppose you could make more hearts. -- posted by WiGal

Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce

Tue, 19 May 2009 17:39:37 -0400

The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and recipe #359440 #359440. -- posted by BecR

Sweet Nutty Brie

Tue, 19 May 2009 17:55:03 -0400

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! -- posted by alligirl

Lavender Ice Cream

Wed, 20 May 2009 20:12:30 -0400

A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Simple to make, with a classic custard base enriched with cream. Ensure that the flowers have not been sprayed. Cook time includes freezer time. -- posted by BecR

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

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

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

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

Classic French Potato Leek Soup (Can Be Made Vegan!)

Thu, 16 Jul 2009 14:17:23 -0400

Also called "Potage Parmentier" I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original. -- posted by SamiBTX

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

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

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

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

Traditional Artisan Style Baguette - Rustic French Bread

Mon, 21 Sep 2009 12:25:50 -0400

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes. -- posted by BecR

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Wed, 23 Sep 2009 13:41:38 -0400

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;) -- posted by Manami

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

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

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

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

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

Roast Duck With Orange Sauce - Canard a L' Orange Julia Child

Tue, 05 Jan 2010 12:25:04 -0500

It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny! -- posted by Sweetiebarbara

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

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

Recipezaar: French,Romantic recipes

Triple Chocolate Petit Fours

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Amazing Lavender Crème Brûlée

Elizabethan English Herb and Flower Salad With Honey Dressing

Smoked Salmon and Leek Quiche

Parisian Gnocchi (Chef Jacques Pépin)

Classic Cheese Souffle (Julia Child)

Blanquette De Veau

Bread and Butter Pudding French Toast Sandwiches

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

Provençale Stuffing

Chocolate Mint Mousse

Grilled Filet of Beef With Pepper Sauce

Banana Souffles

Potatoes That Taste Better Than the Chicken

Strawberry Sablee Tart

Summer Fruits Terrine or Bodacious Berries in Wine Jelly!

Drunken French Country Chicken Au Gratin

Summer Time Easy Courgette - Zucchini Carpaccio

Macarons Creme Brulee (Creme Brulee French Almond Macaroons)

Oooh La La! French Savoury Ham, Cheese and Olive Cake

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Crown Roast of Lamb

Chicken Provencale on Sticky Rice

Almond Champagne Fondue

Lavender Lemon Sorbet

Pan-Fried Fish Almondine

Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Creamy Potato Dauphinoise

Puff Ball Rolls With Tomato Caesar Salad - Bbc Saturday Kitchen

Chicken Cordon Bleu

James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Ahoy There! Moules Marinières - French Sailor's Mussels

Gourmet Seared Tuna Nicoise With Honey and Mustard Vinaigrette

Soupe a L'oignon (French Onion Soup)

Gordon's Chocolate Velvet

Chicken Cordon Bleu Pasta

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Passaladiere

Béarnaise Sauce

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Quick Pate'

Scallops in Champagne

Carrots Vichy

Leek and Sun-Dried Tomato Frittata

Perfect French Omelet (Cook's Illustrated)

Gratin D'endives Ardennaise

Salmon a La Nage

Authentic Crepes

Boursin and Bacon Stuffed Chicken Breasts - for Two!

Lemon-Scented Broccoli Soufflé

Heavenly Dessert - Vanilla Bavarian Cream With Raspberry Sauce

Easy Chocolate Soufflé (Mark Bittman)

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Goat Cheese, Scallion & Parsley Soufflés

Kouign Amann (Breton Caramelized Cake)

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Inside-Out Chicken Cordon Blue

Flounder Francaise or Chicken Francaise

Vanilla Butter Beurre Blanc Sauce

Spicy Dill Mayo Salmon (South Beach Diet Friendly)

Cabernet Peppercorn Demi-Glace for Filet Mignon

Caramel-Merlot Sauce for Filet Mignon

Country-Style Coq Au Vin

Goat's Cheese & Thyme Stuffed Chicken

Creamy Mustard & Tarragon Chicken

Champagne Syllabub

Gourmet Cheese Puffs

Chard, Onion & Gruyère Panade (Bread Casserole)

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

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Onion and Brie Tidbits

Fish En Papillote

Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce

Sweet Nutty Brie

Lavender Ice Cream

Country-Style Coq Au Vin

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter