What are simple French dinner meals?!
Answers: I need an entree, plat principal,and dessert. I anyone has specific recipes that are quite simple or even a really good website please let me know. Thanks so much!
www.francethisway.com/frenchfood.php
french fod is groos :P!!!
well patee's duck frois gras and this ice cream yoghurt thing..i went there and this is all i had..good luck! oh and for an appetizer. frogs legs
allrecipes.com...try the chicken cordon bleu...really easy and tastes great
french fries.
snails.
icecream!
Try using google.
FRENCH fries :)
for a dessert...try to find tarte praline.
but you will not find the ingredients in the glamourous USA...
Snails and FROGS are pretty easy to catch. Especially snails. Unless you're a cripple, then order in.
This isn't french it's italian but Chicken Marsala just makes me want to jump up and slap my mom Lol
....dont knoe french toast anyone?
go to www.footnetwork.com its kool and helpful
I make savory crepes with crab or scallop filling such as these:
Crepes St Jacques
1/3 cup dry white wine
2 tablespoons green onion, chopped
1 cup white mushrooms, sliced
1/2 sea scallops, cut into 1/4? to 1/2? pieces
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1-1/2 cups light cream (or evaporated milk)
2 tablespoons parsley, chopped
8-10 cooked crepes (see recipe below)
1/2 cup grated Swiss cheese
Entree Crepes:
Makes 12-14 six-inch crepes.
4 eggs
1 cup flour
1/2 cup milk
1/2 teaspoon salt
1/2 cup chicken stock
1 tablespoon melted butter or margarine
Makes the crepes by combining all the ingredients except the flour in a bowl
and beating together. Gradually add the flour and whisk or beat until a
smooth batter is achieved. Drop the batter in a small fry pan or crepe pan
that has been preheated. Swirl the batter quickly as you pour it into the
pan, so it coats the pan with a very thin layer of batter. The crepe will
let go of the pan around the edges when it it time to flip it -- don't
overcook, or they'll burn. Heat the flip side only about 20 seconds. Place
on a plate between layers of wax paper until needed.
Combine the white wine, green onion, mushrooms and scallops in a non-stick
saucepan and simmer for 5 minutes.
While doing this, melt the butter in a large skillet, and stir in the flour
and salt to make a roux (a caramel-colored mixture). Pour in the cream and
cook until a creamy thick sauce is achieved -- stir this constantly while
doing. Add the parsley, and then the scallop mixture.
Fill each crepe with 3-4 tablespoons of the scallop mixture (or whatever
amount will cover the center third of each crepe). Fold the other two thirds
of the crepe over the center, and sprinkle with the cheese. Place in a
preheated 350 degree oven for about 10 minutes, or until the cheese melts.
casoulee or casserole; bouillabaisse which is fish stew, Charlotte rouse. . . go to the food channel and look up the recipes you like, They have everything on there.
Snails.
Asparagus and Chorizo (appt)
1 pound large, thick, firm asparagus, tough ends removed and bottom half of stalks peeled with a vegetable peeler
? 1/4 cup good olive oil
? 1 cup 3/4-inch pieces chorizo sausages (about 4 ounces)
? 1 1/2 cups 3/4-inch bread cubes (croutons), preferably from a baguette or country bread loaf
? 1/4 cup whole almonds with skins
? 1/4 teaspoon salt
? 1/4 teaspoon freshly ground black pepper
Cut each asparagus stalk into 3 or 4 pieces.
At serving time, heat the olive oil in a large skillet over high heat until very hot.
Add the asparagus, chorizo, bread, and almonds and sauté, covered, for 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks all over.
Add the salt and pepper, toss again, and serve on four warmed plates.
Cassoulet (main dish)
? 1 tablespoon good olive oil
? About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
? About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
? 4 bratwurst sausages (about 1 pound)
? 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
? 3/4 cup diced (1/2-inch) onion
? 2 tablespoons crushed garlic (about 4 large cloves)
? 1/2 teaspoon dried thyme leaves
? 1 bay leaf
? 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
? 3/4 cup diced (1-inch) tomato (1 large plump tomato)
? 1/2 cup water
? 1/4 teaspoon freshly ground black pepper
? 3 tablespoons coarsely chopped fresh parsley
Heat the oil in a large skillet and add the ham and Italian sausage.
Cover and cook over high heat for 7 to 8 minutes, turning occasionally.
Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.
At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.
Sprinkle the parsley on top. Serve with the Tabasco and mustard.
Chestnut and chocolate cake (dest)
? 1/4 teaspoon vegetable oil, for oiling the pan
? 1 (1-pound) can chestnut spread or puree flavored with sugar and vanilla
? 2 tablespoons dark rum
? 4 tablespoons (1/2 stick) unsalted butter, at room temperature
? 8 ounces bittersweet chocolate, melted
? 1 cup crème fra?che or sour cream
Oil a rectangular loaf pan with a capacity of 3 to 4 cups.
Cut a thin strip of parchment paper (about 12 inches long and 1 1/2 inches wide) and position it in the bottom of the pan so that the ends of the strip run up two opposite ends of the pan and extend a little beyond the edges; this will make the dessert easier to unmold at serving time. Alternately, if you don’t want to unmold the dessert, you can use a serving bowl or terrine.
Put the chestnut puree in a bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine, then pour into the pan or bowl.
Cover with plastic wrap and refrigerate for at least 4 hours (or up to a couple of days).
At serving time, unmold the cake onto a serving platter, and cut it into 6 to 8 slices or spoon it out of the bowl.
Spoon some crème fra?che or sour cream over each slice and serve.
Make Ahead
You do need to plan for this dessert: it needs to chill for at least 4 hours. It can be made a day ahead.
About chestnut puree
Cans of pureed chestnuts flavored with vanilla and sugar come from the South of France and are available in specialty and gourmet markets. This puree is also wonderful served on its own or over ice cream.
Good Luck....feel free to substitute where ever you have to.
When I lived in France, this was the typical meal I was served daily:
We started with an aperitif which was either a Pastis or Sueza. For entree try a simple vegetable soup with crusty bread rolls. Another entree is to buy the best Foi Gras you can afford with crusty white bread.
For plat principal it was usually steaks, or chicken fillets cooked in olive oil with a squeeze of lemon, and a side of chopped mushrooms fried in olive oil. Sometimes there were small boiled potatoes or potato mash. This was always followed by green salad leaves and a vinigarette (olive oil, basalmic vinegar, mustard, salt and pepper). Cheeses followed which were usually very expensive and runny. Crusty white bread was always at hand throughout the meal as well as red wine.
Desert was usually either pureed apple or home-made chocolate mouse (whipped egg whites, sugar and melted dark chocolate). Coffee with little chocolate biscuites followed that.
Hope this helps! Bon Chance!!
I'd recommend a nice quiche, salad with vinaigrette, and fruit (maybe roasted).
http://www.seriouseats.com/recipes/2007/...