some good french recipes and info.....

Discussion in 'Recipes' started by snorton938, Apr 29, 2004.

  1. snorton938

    snorton938 Freshman

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    in my search for roux based recipes, i came across the following french recipes and info......

    Recipes
    Enjoy recipes that remind you of eating in French restaurants and homes.

    FARCIDURE DE COURGETTES (Zucchini Pancake)
    (serves 4)

    2 medium zucchinis
    1 large onion
    1 egg
    salt & pepper


    Wash and dry the zucchinis. Do not peel.

    Grate them in a large mixing bowl. Add the entire egg and the onion, already minced. Mix well.

    Pour the mixture into a large frying pan that has been preheated with enough olive oil to cover the bottomn of the pan. Press down gently with spatula, cover and cook six minutes at the lowest setting.

    Flip the "pancake" over by sliding it on a plate and flipping back into the frying pan. Let it cook on this side an additional 4-5 minutes (low flame).

    Take off the cover this itme, so the will pancake takes on a golden color. Salt and pepper to taste.

    Goes well with all meats and can be prepared at the last minute.


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    POIVRONS À L'HUILE (Roasted Red Peppers in Oil)
    (serves 4)

    3 red bell peppers
    3 garlic cloves
    parsley
    olive oil
    salt
    pepper


    Wash the peppers. Wrap them individually in aluminum foil and cook them for 40 minutes in a warm oven.

    Tehn unwrap them and roll them in a dish towel or newspaper for 10 minutes. You will then be able easily to remove the skin.

    Cut awau the internal seeds and ribbing and cut the peppers into large strips.

    Arrange them on a serving plate, sprinkling with finely chopped parsely. Salt and pepper to taste and generously douse with olive oil.


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    TAPENADE
    (serves 4, easy to fix)

    olive oil
    pepper
    1 clove garlic
    1 T capers
    tuna
    black olives, pitted


    Gently heat 1 T olive oil in a frying pan with the tuna. In a medium bowl, mash together the tuna, the olives, the capers and the garlic. Add a touch of pepper and a small amount of olive oil to form a fine paste.

    Serve with small toasts and a Rosé wine.


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    ROUX

    Roux serves as a foundation for many types of French sauces (i.e., Béchamel, Mornay, etc.) as well as for some pastry dough. (i.e., Gougères, éclairs, etc.)
    Roux is formed with different combinations of melted butter and flour in a casserole or frying pan heated on a low flame. The quantity of milk that is added to the preceding mixture will determine how thin or how thick the roux becomes. Thus, recipes for roux are totally dependent upon the original recipe for the sauce or pastry dough.

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    CAMEMBERT CHAUD
    Easy and delicious hors d'œuvre
    Camembert is a lovely village in Normandy
    and home of the world-famous Camembert cheese.

    Medium size box of Camembert.
    Take off the paper & return the Camembert to the box.
    Peel one clove of garlic and cut into slivers.
    Insert garlic slivers and fresh thyme into small incisions in the tip of the camembert.
    Put in medium oven until warm. Serve warm with crusts of bread for dipping.

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    GOUGÈRE
    Cheese puff appetizers (from Burgundy).
    Easy to make. Excellent with champagne!

    1 cup milk 1 cup flour
    4 T. butter, well-chilled cut in small pieces 4 eggs
    1 t. salt 4 oz. Gruyère cheese
    dash pepper

    Scald milk and let cool. Strain the milk into a sauce pan. Add butter pieces, salt and pepper. Bring to a boil and add all the flour. Cook over low heat until a ball forms that leave the sides clean. Remove from heat and beat in the 4 eggs, one at a time. When shiny and smooth, mix in 3 oz of the cheese cut in small cubes. With large oval spoon, spoon out dough about the size of an egg and place on buttered baking sheet.

    Or you can make them smaller by using a tablespoon and using walnut-size portions of the dough. Either size, leave about an inch between each gougere. Continue until dough is gone from the bowl, Brush with milk and sprinkle on the rest of the cheese.

    Bake in preheated 375 degree oven for 40-45 minutes until golden brown and puffed (baked thoroughly). Serves 4. Best served at room temperature.

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    GRATIN DE L'OIGNON

    10 oz. onions sliced
    2 cloves garlic
    4 fluid oz. white wine
    3 T. whipping cream
    salt and pepper to taste a knob of butter
    1 T. olive oil
    2 T. snipped basil
    2 T. finely grated Parmesan

    Soften the onions and garlic in butter and oil. Do not brown. Moisten with the wine, cover and cook over moderate heat till tender. Season and add the basil. Place in a buttered ovenproof dish, cover with the cream and sprinkle on the parmesan. Cook 10 minutes in a 275 degree F. oven. (140 C.)

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    LE SORBET (GRANITA) FRAMBOISE-CHAMPAGNE

    1 cup sugar
    1 ¾ cup water

    1 lemon, juice & grated zest 2 pints pureed raspberries, without seeds

    ½ cup dry champagne

    Boil the water, sugar, lemon juice and zest in medium saucepan for 1 minute. When mixture is cool, add the raspberry puree and champagne. Stir till combined. Pour into large, shallow pan to freeze for 12 hours. (May need to stir occasionally.)

    To serve: let stand at room temperature for 15 minutes, then scrape with a scoop or spoon. (5 cups)

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    LE PAIN PERDU (Lost Bread)

    Have you ever insisted that "French Toast" was not French? Well, it does exist - but not as a breakfast food. It's served as a dessert -French bread, dipped in milk and egg, fried, with a crème anglaise added -Truly délicieuse!!
     
  2. snorton938

    snorton938 Freshman

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    FRENCH ONION SOUP
    Yield: 6 servings

    2 tb (1/4 stick) unsalted butter
    1/4 c Vegetable oil
    3 1/2 lb Onions, thinly sliced
    2 c Dry wine
    6 c Chicken stock or canned
    Low-salt broth

    12 1/2-inch thick French Bread
    Baguette slices, toasted
    1 c Gruye're Cheese (about 4 oz)

    Melt butter with oil in heavy large pot over medium heat. Add onions, cover
    and cook until lightly colored, stirring occasionally, about 45 minutes.
    Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes.
    Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer
    uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be
    prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
    continuing.)

    Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
    toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
    cheese melts. Serve immediately.

    SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
     
  3. snorton938

    snorton938 Freshman

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    SPRING NICOISE SALAD
    Yield: 4 servings

    12 oz New red potatoes; quartered
    2 c Green beans; trimmed
    1/2 c Yogurt, plain
    1/4 c Basil, fresh; chopped
    4 lg Romaine lettuce leaves
    1 sm Onion, red; thinly sliced
    6 oz White tuna; drained
    1 Egg; hard-cooked, sliced
    4 Ripe olives

    Bring 1 quart water to boiling in a 10-inch skillet.
    Add the potatoes and cook, covered, for 8 minutes or
    until almost tender. Add green beans and cook an
    additional 5 minutes. Place yogurt and basil in bowl
    of blender and whirl for process for 30 seconds. Set
    aside.

    Line four plates with lettuce; top evenly with
    potatoes, green beans, onion slices, tuna, and egg
    slices. Garnish with olives. Drizzle each salad with
    2 tablespoons yogurt dressing.
     
  4. snorton938

    snorton938 Freshman

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    Scallops à la basquaise
    Scallops cooked with peppers and onions, served over spaghetti.

    Ingredients

    1 lb. spaghetti
    1-1/2 lbs. scallops
    3 Tablespoons olive oil
    2 onions, thinly sliced
    1 yellow pepper, thinly sliced
    1 green pepper, thinly sliced
    1 red pepper, thinly sliced
    3 cloves garlic, crushed
    1 28-oz can whole, peeled tomatoes w/juice
    1/4 cup snipped flat-leaf parsley
    salt & freshly ground pepper

    1. Heat the olive oil over med-high heat. Add the onions and peppers and sauté until softened, 10-15 minutes.

    2. Add the crushed garlic and the tomatoes with juice. Break up the tomatoes and season with salt and pepper.

    3. Reduce heat to medium and simmer for 10 minutes.

    4. Add the sea scallops and cook for about 6 minutes. Turn the scallops once during the cooking time.

    5. Cook the pasta according to the package directions.

    6. Just before serving, stir the parsley into the scallops.

    To serve:

    Divide the spaghetti among 6 plates and top each with the scallops & peppers.
     
  5. snorton938

    snorton938 Freshman

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    Chicken With Olives and Tomatoes
    A quick taste of Provence. Serves 4.

    Ingredients

    4 skinless, boneless chicken breasts, pounded to an even thickness
    1 teaspoon herbes de Provence
    1 onion, halved and thinly sliced
    2 cups cherry tomatoes, halved
    12 Kalmata olives, pitted and halved
    1/4 cup chicken broth
    salt and freshly ground pepper
    1 Tablespoon olive oil

    1. Season the chicken with salt, pepper and 1/2 teaspoon of the herbes de Provence.

    2. In a large skillet, heat the oil over medium heat. When hot, add the chicken breasts and cook 5-8 minutes, turning once. They should be browned and the juices when pierced will be clear. Place on a dish and cover.

    3. Add the onion and the sprinkle with the remaining herbes de Provence. Cook for 5 minutes or until soft and lightly browned. Add more oil if necessary.

    4. Add the tomatoes and olives and cook 1 minute.

    5. Increase the heat to high. Add the broth and pour the juices that have accumulated on the plate into the tomato/olive/onion mixture and cook about 2 minutes or until slightly thickened.

    To serve:

    Pour the mixture over the chicken and serve.
     
  6. snorton938

    snorton938 Freshman

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    Pork Chops in Dijon Mustard Sauce
    A Crockpot/Slow Cooker Recipe for Pot Roast that serves 4.

    Ingredients

    1 Tablespoon oil
    6 pork chops, fat trimmed off
    3 Tablespoons flour
    1-1/2 cups chicken broth
    2 Tablespoons Dijon mustard
    1 Tablespoon red wine vinegar
    1 teaspoon green peppercorns (the kind in brine), lightly crushed

    1. Heat the oil in a skillet and brown the pork chops lightly. Transfer to crockpot/slow cooker.

    2. Sprinkle the flour in the skillet and cook over med-high heat for one minute, stirring constantly.

    3. Add the broth, mustard, vinegar and peppercorns and cook until mixture thickens.

    4. Pour over the chops. Cook on low for 5-6 hours; on High, 2-1/2 to 3 hours.

    To serve:

    Transfer the chops to a serving platter and spoon the sauce over them to serve.
     
  7. snorton938

    snorton938 Freshman

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    my buddies at "all recipes" are giving this one 5 stars....see what you think:

    French Beef Stew
    Submitted by: Corwynn Darkholme
    Yields 8 servings.

    Avg. Member Rating:
    *****
    • 94 Ratings
    • 60 Reviews

    ingredients:

    1 1/2 pounds cubed beef stew meat
    1/4 cup all-purpose flour
    2 tablespoons vegetable oil
    2 (14.5 ounce) cans Italian-style diced tomatoes
    1 (14 ounce) can beef broth
    4 carrots, chopped
    2 potatoes, peeled and chopped
    3/4 teaspoon dried thyme
    2 tablespoons Dijon-style prepared mustard
    salt and pepper to taste

    directions:

    1 Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
    2 In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
    3 Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
    4 Blend in mustard and serve.

    Makes 8 servings
     
  8. snorton938

    snorton938 Freshman

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    here is another french beef stew recipe that looks good......

    Classic Provençale Daube
    (Classic French Stew)

    by Yvonne Soliva

    This recipe appeared in Food & Wine many years ago and is a winner. In the autumn whenever I ask family and friends what they'd like for a weekend dinner, all voices rise in unison: "That French stew!" Slightly offended because no one asked for any of my dishes, I make them grovel a bit. And then I make it.

    You'll be tempted to serve the daube after the second cooking, but don't. It really does benefit from the extra 24 hours of mellowing.


    convert Ingredients

    3 tablespoons extra-virgin olive oil
    3 pounds boneless beef chuck, cut in 4-ounce cubes
    Salt and freshly ground pepper
    16 large cloves garlic (4 minced, 12 halved)
    3 large onions (2 minced, 1 stuck with 4 whole cloves)
    2 large carrots, diced
    3 large tomatoes, peeled, seeded, and chopped (or 1 14-ounce can crushed Italian tomatoes)
    1 bottle (750 ml) red wine, such as Côtes du Rhône
    1/4 cup sherry wine vinegar
    Bouquet garni made with 5 flat-leaf parsley sprigs, 3 thyme sprigs, 2 bay leaves and 2 leek greens tied in cheesecloth

    Method

    1. In a large flameproof casserole or Dutch oven, heat the oil over moderately high heat until hot. Add the beef in batches, without crowding, and cook until well browned on all sides. Regulate the heat to avoid scorching the meat. As each batch is browned, transfer the meat to a large plate and season generously with salt and pepper.
    2. In the remaining fat in the casserole, cook the minced garlic, minced onions, and carrots over moderate heat, stirring occasionally, until soft and fragrant; about 8 minutes. Add the tomatoes and their liquid and cook for 3 minutes longer. Add the wine and vinegar and bring to a boil over high heat; boil for 3 minutes. Add the beef and any accumulated juices, the halved garlic cloves, the onion stuck with cloves, and the bouquet garni. Let cool completely, then cover and refrigerate for 24 hours.

    3. Let the meat and vegetables return to room temperature. Cover and bring to a boil over moderate heat. Reduce the heat to very low and simmer very gently until the meat is fairly tender; about 2 hours. Let cool completely, then cover and refrigerate for 24 hours.

    4. Scrape off any fat that has solidified on the surface of the daube. Bring to a boil over moderate heat, stirring occasionally. Reduce the heat to low, cover and simmer gently for 1 hour. The daube is ready to serve at this point, but for even better flavor, repeat the cooling, overnight chilling, and cooking one more time.

    5. Discard the bouquet garni. Remove the meat from the casserole and boil the liquid until thickened; about 10 minutes. Season to taste with salt and pepper. Return the meat to the casserole and serve. Makes 6 to 8 servings
     
  9. snorton938

    snorton938 Freshman

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    Ratatouille (French Vegetable Stew)

    INGREDIENTS:

    1 yellow onion
    3-4 garlic cloves, minced
    1/2 cup olive or canola oil
    2 medium sized eggplant, unpared and diced
    1 medium sized red bell pepper, sliced 1/2 strips
    1 medium sized yellow bell pepper, sliced 1/2 strips
    2 zucchini squash, diced
    4 large roma tomatoes, diced
    1 tsp Herbs d'Provence
    salt and pepper to taste
    1 tbs tomato paste (optional)

    COOKING INSTRUCTIONS:

    1. Saute onions briefly in olive oil using heavy pan. Add eggplant and garlic, reducing heat after a few minutes.

    2. Add sliced bell peppers and cover, braising for ten minutes.

    3. Add squash and tomatoes, herbs and seasonings and continue cooking for fifteen minutes, covered.

    4. Adjust seasonings before serving warm or hot.

    OPTION A: Normally served as a vegetable side dish, Ratatouille can easily become the main event. The "meaty" qualities of eggplant combined with tomatoes, peppers and squash make this vegetable stew complete when accompanied by polents or brown rice, or served as a sauce over penne pasta.

    OPTION B: Slice sufficient eggplants (one per two servings) in half lengthwise. Remove some of the "meat," leaving 1/2" sides, and roast the eggplant half an hour in 350 degree oven. Stuff with ratatouille and garnish with fresh basil.
     
  10. snorton938

    snorton938 Freshman

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    French Lamb Stew

    ingredients:

    4 pounds lamb
    2 tablespoons vegetable oil
    1/2 teaspoon salt
    1/4 teaspoon pepper
    4 tablespoons all-purpose flour
    3 cups beef broth
    1 tomato, seeded and chopped
    2 garlic cloves, crushed
    1/2 teaspoon thyme
    1 bay leaf
    6 carrots, sliced
    8 potatoes, peeled and cubed
    1 onion, chopped
    2 tablespoons butter
    2 teaspoons granulated sugar
    1 (10-ounce) package frozen peas

    directions:

    Cut lamb into 1 1/2-inch cubes; pat dry.
    Heat oil in a kettle and brown lamb cubes. Sprinkle with salt, pepper, and flour then continue cooking, uncovered, over high heat, until well browned. Add beef broth and bring to a boil.
    Add 1 chopped tomato, crushed garlic cloves, thyme, and bay leaf. Bring to a boil, lower the heat, and simmer covered for 45 minutes.
    Meanwhile, in a skillet, saute sliced carrots, diced potatoes, and chopped onion in butter. Sprinkle with sugar then add to the lamb mixture. Bring again to a simmer, cover, and cook about 1 hour, or until the vegetables are tender.
    Add frozen peas 5 minutes before done and heat through.

    Makes 8 servings.
     

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