Recipezaar: French,Cheese recipes

Marinated Goat Cheese and Walnuts Meets Green Beans

Fri, 21 Mar 2008 19:35:22 -0400

The marinade for the goat's cheese compliments the green beans and walnuts so well! Pick through the green beans for the little thin ones for this recipe. Adapted from the Good Cooking cookbook by Jill Dupleix. -- posted by Sharon123

Crab Quiche

Tue, 25 Mar 2008 02:01:09 -0400

This recipe is from the Kansas State Nurses Assoc. Cookbook submitted by Robbie Davis of Topeka Kansas. I make this easy delicious quiche often and I am always asked for the recipe. I have many friends and family members who have made it a staple in their households so I figured rather than writing it down again and again...I would just post it here and direct them to this site! It's not the healthiest dish, but it sure is good and too easy to believe:) -- posted by hollygollygee

Onion, Walnut and Roquefort Tart

Tue, 25 Mar 2008 23:11:09 -0400

A recipe from Ris Lacoste, Washington, DC chef extraordinaire. This can be made in an 11" tart pan or as tiny little hors d'oeuvre. If making for lunch or supper, serve with a green salad to which you add a bit of pear. A Riesling or a Sauvignon Blanc is a nice accompaniment. -- posted by Chef Kate

Toasted Provençal Panini (Sandwich)

Fri, 28 Mar 2008 01:19:19 -0400

From the boursin cheese website. Haven't tried it yet, but sounded good so posting for safe keeping. -- posted by Vicki in CT

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

Jackie Kennedy's Poulet A' L'estragon

Mon, 14 Apr 2008 18:52:39 -0400

From Favorite Recipes of Our First Ladies. I haven't tried this yet. -- posted by Oolala

Light Cheddar and Ale Fondue (Cheese Sauce)

Mon, 28 Apr 2008 01:46:22 -0400

From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe. -- posted by Oolala

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

Bacon Quiche

Tue, 27 May 2008 02:38:22 -0400

This is light and fluffy. Recipe is from Taste of Home. -- posted by Lainey6605

Cheese Twists

Tue, 17 Jun 2008 01:22:37 -0400

Served in a napkin-lined basket, these are so attractive on your buffet or serving table. -- posted by JackieOhNo!

Croque Monsieur

Thu, 19 Jun 2008 22:04:14 -0400

Basically a French ham and grilled cheese sandwich. -- posted by catercow

Chicken Florentine Crepe (Ihop's Copycat)

Tue, 01 Jul 2008 00:16:26 -0400

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet! -- posted by Lyreen

Breakfast of Champions

Mon, 07 Jul 2008 02:34:19 -0400

I had this for breakfast at my friend's place. Didn't leave until i got the recipe from her cook! Bacon,onions,cheddar cheese, tomato, milk and eggs in 1 dish! It will keep you going the whole day! Serve on toast, its a great way to start your morning. -- posted by shygirl

Three-Pepper Galette

Wed, 09 Jul 2008 18:47:11 -0400

You can use bell peppers of just one color if you prefer. Recipe is from Pillsbury. -- posted by Lainey6605

Marinated Peppered Goat Cheese and Roasted Tomatoes

Tue, 22 Jul 2008 20:10:17 -0400

A light and lovely summer appetizer which you can start the day before you serve, or begin in the morning and enjoy in the afternoon. This is a place to splurge and use really good, fruity olive oil and really good balsamic. -- posted by Chef Kate

Goat Cheese in Olive Oil

Fri, 25 Jul 2008 18:50:52 -0400

Adapted from A Taste of Provence by Leslie Forbes. -- posted by Sharon123

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

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

Crustless Asparagus-Mushroom Quiche

Tue, 29 Jul 2008 19:22:15 -0400

This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor. -- posted by Chef #883957

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

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

Mushroom-Blue Cheese Quiche

Wed, 10 Sep 2008 16:42:58 -0400

Sounds great but I haven't tried it yet. It is adapted from The Galley K.I.S.S. book by Corinne C. Kanter and this is from Norma Henderson aboard "Cera" -- posted by Oolala

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

Goat Cheese Souffle With Thyme

Mon, 06 Oct 2008 23:00:17 -0400

Food & Wine -- posted by dicentra

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

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Cheese Fondue

Thu, 23 Oct 2008 19:07:32 -0400

A good tried and true method from my dad. -- posted by mortar&pestle

Potato and Leek Gratin With Cumin

Mon, 27 Oct 2008 17:49:25 -0400

Another healthy recipe from Martha Rose Shulman of the New York Times. Makes a great vegetarian main dish or, in smaller portions, a satisfying side dish. -- posted by blucoat

Crème Brûlée Tart

Mon, 10 Nov 2008 23:49:18 -0500

This is really a show stopper recipe. (It will impress guests!) It's from the famous chef, Michael McCarty, of Michael's Restaurant in Santa Monica, California. This is his recipe for one of the restaurant's most popular desserts. The dough can be made ahead of time and chilled for up to 1 week. The tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing. Be sure to read the recipe through before beginning. Although it is actually quite easy to make, you must factor in the cooling times. -- posted by blucoat

Aussie Style Stuffed French Toast

Tue, 11 Nov 2008 00:07:32 -0500

I was making a stuffed French toast recipe & didn't think it would appeal to toddler DD so did hers this way instead. She ate it up with no fuss. -- posted by **Mandy**

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

Creamy Spinach With Smoked Gouda Gratin

Fri, 21 Nov 2008 19:32:42 -0500

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi -- posted by Manami

Brie Cherry Pastry Cups

Tue, 02 Dec 2008 00:53:15 -0500

These appetizers are almost like a dessert. Recipe is from Taste of Home. -- posted by Lainey6605

Spicy Bacon Cheddar Butterflies

Wed, 03 Dec 2008 23:03:57 -0500

From Every Day with Rachael Ray December-January 2009. Totally easy. I'm so making this for the hubby! -- posted by dicentra

Mornay Sauce

Thu, 11 Dec 2008 21:56:58 -0500

This recipe is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Mornay sauce is one of the classic French sauces and is good with chicken,fish, or vegetables. Stir, stir, stir and you will succeed! -- posted by Dan-Amer #1

Baked Egg Custard With Gruyère and Chives

Tue, 23 Dec 2008 00:25:32 -0500

This is so easy yet makes impressive an impressive main dish (especially for brunch). As it bakes, the Gruyère melts into the nutmeg-scented egg and milk mixture, and takes on a light, quiche-like creaminess. From Gourmet Magazine (Dec. 2008). -- posted by blucoat

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

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

Traditional Tartiflette a La Joel Robuchon

Wed, 14 Jan 2009 23:11:28 -0500

An unabashedly rich version of this traditional Alpine dish, it combines Reblochon cheese, potatoes, and ham for a rich, hearty meal, ideal for a dinner after a day on the slopes. Tartiflette de Savoie from The Complete Robuchon by Joel Robuchon. According to M. Robuchon, this serves 4. It is so very rich that I find it easily serves six to eight, especially if accompanied by a salad and good bread (and wine of course). -- posted by Chef Kate

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

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

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Omelette - Fluffy

Tue, 10 Mar 2009 01:46:51 -0400

A light fluffy omelette that will please the entire family. -- posted by Chef #408540

Cauliflower and Parmesan Soup

Thu, 19 Mar 2009 16:15:46 -0400

Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the faux-potato in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI! -- posted by Ashlin

Tomato and Camembert Tart

Tue, 24 Mar 2009 18:08:40 -0400

Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living. -- posted by Sharon123

Goat Cheese and Tart Apple on French Bread Appetizer

Sun, 05 Apr 2009 02:24:27 -0400

Very simple appetizer with a gormet feel. The tart apples and the goat cheese go together very well. Your guests will come back for seconds! I got this recipe from my "France Monthly" newsletter. -- posted by Wish I Could Cook

Summer Squash Omelet

Fri, 17 Apr 2009 17:07:39 -0400

Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board. -- posted by Sharon123

Pepper Cheese & Chive Gougere

Sat, 18 Apr 2009 16:59:06 -0400

Gougere (goo-zhair) is a cheese-flavored cream puff pastry that can be served hot or cold. Recipe is from Land O Lakes. -- posted by Lainey6605

Cauliflower Gratin

Tue, 21 Apr 2009 01:15:53 -0400

Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from an Ina Garten recipe. (Step 2 describes the production of a classical Sauce Mornay, which is essentially a Béchamel with cheese added.) -- posted by DrGaellon

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

Pears With Roquefort and Sauternes Syrup

Wed, 22 Apr 2009 00:38:55 -0400

A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy). -- posted by DrGaellon

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

Savory Swiss Chard Tart

Thu, 23 Apr 2009 01:41:39 -0400

From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad. -- posted by Ashley Lopez

French Tomato Tart

Sun, 26 Apr 2009 21:16:35 -0400

Another fresh tomato recipe for richly flavored robust red tomatoes - Rowdy Red may be my first choice to try this out. From Sunset - they note one may bake crust, cool, wrap airtight, and keep at room temperature for a day before completing tart. -- posted by Buster's friend

Chard and Onion Omelet (Trouchia)

Wed, 29 Apr 2009 15:19:53 -0400

This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone". The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard greens) serve this warm, room temperature or cold, as an appetizer or main dish, and at any meal. It even makes a great sandwich filling. The trick to this recipe's success is to cook everything slowly so that the flavors really deepen and sweeten. -- posted by blucoat

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

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- 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

Green Oven Crepes

Mon, 18 May 2009 15:27:22 -0400

From Sebastian Dickhaut's CASSEROLES - posted for ZWT5, France/Cajun region. -- posted by NELady

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

Pink Champagne & Cream Fondue

Wed, 20 May 2009 01:44:13 -0400

Eating fondue ialways feels like a party and this recipe is especially festive, particularly if you serve glasses of pink champagne with it. -- posted by CaliforniaJan

French Garlic Soup

Wed, 20 May 2009 01:48:31 -0400

This recipe was found on the internet at francethisway.com. -- posted by Sydney Mike

Haricots Verts With Toasted Walnuts and Chevre

Wed, 20 May 2009 15:18:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like. -- posted by KateL

Savory Palmiers

Fri, 22 May 2009 02:14:17 -0400

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa. -- posted by LifeIsGood

Herbed Chevre Spread

Sat, 23 May 2009 18:13:23 -0400

A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil. -- posted by Katzen

Left Bank Tapenade Appetizer

Sat, 23 May 2009 18:20:57 -0400

This is served in a charming restaurant on Paris' Left Bank... simple but elegant. -- posted by Katzen

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Sue's Grilled Ham and Cheese (Croque Monsieur)

Fri, 29 May 2009 22:47:07 -0400

Classic yummy sandwich, my way. -- posted by Sue L

Corsican Beignets With Cheese and Mint

Mon, 01 Jun 2009 00:05:38 -0400

Entered for safe-keeping. Translated (by me) from caldanu.free.fr/cuisine/beignet.htm. Suggested wine accompaniment: Antoine Arena's Patrimonio rouge (Corsica's best wine, a red wine). -- posted by KateL

Endive Salad With Gouda

Wed, 03 Jun 2009 16:50:58 -0400

The flavors in this salad are very bright and refreshing and nicely balanced with the warmer flavor of the gouda cheese. Be sure to purchase plain gouda and not the smoked variety. Rubbing the bowl with garlic sounds a bit odd but adds just a hint of flavor that subtly warms the whole concoction. I hope you enjoy it! -- posted by Lando

Camembert and Walnut Pate

Mon, 08 Jun 2009 01:56:59 -0400

Published in Bon Appetit, May 1994. If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips. -- posted by swissms

Potato Pancakes, Camembert & Cumin-Royal Htl, Troyes, France

Mon, 08 Jun 2009 02:30:22 -0400

Galettes de Pommes de Terre au Fromage et au Cumin) Crisp potato pancakes seasoned with cumin and filled with cheese. -- posted by swissms

Mushroom and Bell Pepper Omelet With Fontina

Mon, 22 Jun 2009 12:05:25 -0400

Cooking Light, March 2004 -- posted by dicentra

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

Asparagus Frittata

Fri, 26 Jun 2009 16:29:37 -0400

From Simply Recipes. -- posted by dicentra

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

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- 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

Mushroom-And-Goat Cheese Bechamel Pizza

Sun, 09 Aug 2009 22:19:17 -0400

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time. -- posted by Manami

Fancy Schmancy Very Easy Omelet Croissant

Thu, 20 Aug 2009 02:15:47 -0400

Here are some eggs with style! Get the skillet warming up while you're prepping the eggies, and have everything else ready to add in, so it all comes together easily at the end. Thanks to the wonderful cooks at Taste of Home (Aug/Sep '09) for another great one! If you'd like your sammie to be a bit heartier, add another egg (2 per person then). How easy can this be? :-) -- posted by Debber

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Mon, 24 Aug 2009 11:23:07 -0400

Jacques Pepin -- posted by Brookelynne26

Maman's Cheese Souffle

Tue, 25 Aug 2009 02:08:36 -0400

Jacques Pepin recipe -- posted by Brookelynne26

Vegetarian Spinach Quiche

Wed, 26 Aug 2009 10:23:16 -0400

This is a simple, delicious, and healthy vegetarian dish! Quiche is basically a pie filled with egg custard, and sometimes vegetables, meat or cheese. I used my Better Homes and Gardens cookbook as reference for this recipe, but I changed a few things. I wish I could include a picture, but we ate it all too fast! Enjoy (: *Quiches can be filled will all kinds of things, including peppers, broccoli, and ham. Just be sure to keep the 4 eggs to 1 1/2 c. milk ratio for the custard. -- posted by Chef #1242666

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

French-Style Baked Eggs & Cheese

Wed, 09 Sep 2009 17:02:46 -0400

I was inspired by a recipe I saw in the hit game "Restaurant Empire", wondering why it got such a low rating when I thought the ingredients sounded awesome...so here's my adaptation of it! This is a great brunch/leisure breakfast dish, I make this on some weekends when I have time to cook a gourmet breakfast instead of rushing out the door with coffee and toast. (And I love to leave bits of egg on the stove to make some scrambled egg to eat before it gets baked.) If you want it to be thicker and fluffier for the scrambled egg element and to cut into pie-like wedges, use an 8" baking pan. If you want it to be flatter like a frittata, use a 10" baking pan. -- posted by the80srule

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- 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

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Vegetable Stuffed Sandwich

Tue, 29 Sep 2009 11:00:33 -0400

Always use good quality bread in your sandwiches! Nice and comfy in a loaf of French bread, this travels very well, so great on picnics! Feel free to use your favorite vegetables. You can even throw in a little meat, if so inclined. Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Comme Ca's Soupe a L'oignon Gratinee

Wed, 30 Sep 2009 01:21:01 -0400

A recipe from the LA Times Culinary SOS column. This soup was remembered by the requester from a chilly late night foray to Paris' Halle market 40 years ago! Long time to make - Purrfect activity for a lazy wet cold Sunday - I suspect it would be a lovely brown bagged soup in a wide mouth Thermos with crusty bread, Gruyere slices & crisp apple on the side. -- posted by Buster's friend

Crustless Crab Quiche

Mon, 05 Oct 2009 16:40:51 -0400

Here is an EatingWell's take on a favorite seafood-brunch dish that's usually dripping with saturated fat. This version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar.They use a little of a great-tasting cheese goes a long way in creating a full flavor. -- posted by Manami

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

Vegetarian Croque Monsieur (Gourmet Grilled Cheese W/ Tofu Ham)

Wed, 14 Oct 2009 14:18:23 -0400

For those who don't like meat but want a totally rich French sandwich. French food was made for primarily meat lovers but I vegi-fied this classic. This is the ultimate French comfort food. (Served with a side salad instead of fries so I don't feel as guilty, haha.) Definitely not vegan friendly because I don't think soy butter and soy cheese could do this right, but you're welcome to try it as such. A great sandwich to have on a rainy day curled up with a good book. IMPORTANT NOTE: Nutritional info is inaccurate because I had to use real ham as an ingredient input or else the recipe wouldn't submit, says that "tofu sandwich slices" (and many other variations I typed) are not recognized in the database. Overall fat and calories are really lower than shown, unless you're a meat lover using real ham. I use Smart Deli brand ham-flavored tofu sandwich slices, they're really thin which is why I use 6 pieces. It didn't recognize as an ingredient but it should because tofu slices are central to many vegetarian and vegan recipes. -- posted by the80srule

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

Eggs En Cocotte (Using 1/2 Pint Wide Mouths Lol)

Thu, 22 Oct 2009 15:15:33 -0400

I came across this recipe in The Washington Post. Particularly clever, IMAO, is the use of wide mouthed 1/2 pint canning jars to bake the eggs. A decidely pragmatic twist I love. Serve with mouillettes of your own design (sound fancy but are simply buttered & oven toasted sticks of your favorite breakfast bread) to dip into the jars brimming with perfectly set eggs (set white but liquidy yolks) & delicious accompaniments. Crispy hash browns on the side maybe too. Can see using this recipe as a base for spinach, mushroom & even individual custard rifts. Nice to re-purpose those jars too. -- posted by Buster's friend

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

Herb and Peppercorn Goat Cheese

Fri, 30 Oct 2009 17:29:49 -0400

From Beatrice Peltre's food blog: latartinegourmande.com -- posted by ThatSouthernBelle

Alan's Quiche

Mon, 02 Nov 2009 10:39:29 -0500

Even "real" men will eat this quiche...and ask for seconds! -- posted by Alan in SW Florida

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