French cuisine/recipes?!
Answers: I have to make something French. Something simple, and not too over the top. What are some good French recipes to use? I don't mean French as in French fries or French toast something stupid like that.
This is my favorite! I got it from my French teacher and have made it many times!
Apple French Bread Bake
6 tablespoons butter
8 ounces French bread, loaf (with crust)
1 1/2 cups brown sugar, packed
1 cup water
1 teaspoon cinnamon
2 tablespoons butter
2 large apples
6 ounces cream cheese, 1/2 inch cubes
1 cup walnuts, chopped
--Preheat oven to 350 degrees. Cut bread into 3/4 inch cubes. Place 6 tbsp butter into bottom of a large baking pan. Melt in oven. Add bread cubes and toss to coat evenly. Bake bread until crisp and slightly browned, stirring occasionally (about 20 minutes). Remove bread from oven and raise temp to 400 degrees. Simmer brown sugar, water, and cinnamon in a saucepan until the sugar is dissolved and it is syrupy (about 5 minutes). Add 2 tbsp butter to mixture while hot and stir until melted. Peel and core apples and cut into a small dice. Combine apples, bread cubes, cream cheese cubes, and walnuts. Pour syrup over all and toss to coat. Butter a 9x13 inch dish well. Pour mixture into buttered dish and spread evenly. Bake in 400 degree oven for 40 minutes. If browning too quickly, loosely cover with aluminum foil.
*Top with whipped topping or vanilla ice cream if desired.
These are also simple and delicious!
Cream Puffs
1 cup flour
1 cup water
1/4 lb butter (melted)
4 eggs
--In a medium size sauce pan, bring water to boil. Add melted butter and reheat to boiling point. Add flour, stirring rapidly. By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred. Remove from the heat immediately. Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely. Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful. If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful. Preheat oven to 400 degrees; and bake for 5-7 minutes. Reduce the heat to 200 degrees; and bake for 30 minutes. They should be a nice golden brown in color. Makes 72 small or 16 large cream puffs. Cool. Split horizontally and fill with your favorite filling.
*For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
*For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling. Very versatile and they freeze unfilled, very well.
Hope this helps!
Lol...ironic thing about french cuisine is that it is the simplest in the world to make....the quality of the ingredients is the important part.
I grew up around a french family....baked or braised chicken was their biggest thing...with boiled new potatoes, lightly tossed with butter and fresh herbs. Nothing special, but always yummy.
Poule au Pot is about as french as you can get.
Stick a chicken in a pot. Add celery, onion, bouquet garni, and simmer 1/2 hour. Strain the herbs/vegetables out of the broth. Add carrots, potatoes, turnips and salt, and simmer another 1/2 hour. Take the veggies and chicken out of the pot, reduce the cooking liquid by half, and Eat the meat with the broth and the vegetables.
All the french stuff I learned was from these friends, but there is a book called "the creative cooking course", or "french cooking course" edited by Charlotte Turgeon which is full of similar french recipes.
Vichyssoise - COLD POTATOE LEEK SOUP
Note: If you are not puréeing the soup, cut the vegetables rather neatly.
4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended
6 to 7 cups water
1 1/2 to 2 teaspoons salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fra?che, optional
1 Tablespoon fresh chives or parsley, minced
Special Equipment Suggested : A heavy-bottomed 3-quart saucepan with cover
Simmering the soup . Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
Homemade Sorbet
Ingredients:
1 1/2 c sugar
1 1/2 c water
1 Tbsp lime zest OR lemon zest
1 1/2 c fresh lime juice OR lemon juice
pinch of salt
Directions:
Instructions:
Combine sugar and water in a saucepan.
Heat on medium high heat just to a boil, stirring until the sugar has dissolved.
Remove from heat and add zest.
Cover and let stand for 10 minutes.
Then pour through a strainer into a medium sized bowl.
Stir in the lime juice OR lemon juice and salt.
Let cool to room temperature.
Cover and chill for several hours or overnight. It needs to be thoroughly chilled.
Pour into an ice cream maker and process according to manufacturer's directions.
This will be soft but ready to eat.
I always like quiche lorraine:
You can buy the refrigerated pie crusts if you don't want to make it from scratch
Shortcrust pastry: To make the pastry: rub 225 grammes of plain flour, a pinch of salt and 100 grammes of butter into 'breadcrumb' type consistency. Add a very small amount of milk, and knead that in (The milk can be replaced by a beaten egg if preferred). Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).
Leave the ball of pastry in the fridge for an hour, then get it out and leave it another half an hour to reach room temperature.
You can now roll out the pastry and put in your flan tin. Prick the base of the pastry all over.
Filling
100 gm of bacon, chopped small and fried slightly. (In France you can buy 'lardons' - pre-cut and chopped bacon - that are ideal.) Sprinkle this bacon onto the pastry.
Beat 2 large eggs and 2 egg yolks together with about 300ml of double cream, some salt and pepper. Pour this mix into the tart. if it looks a bit low you can add a little bit of milk, but don't add too much!
If you like, sprinkle some grated cheese - gruyere works well - on the top of the quiche. This gives your quiche lorraine even more excitement! (Note, although gruyere is now commonly added, it apparently was not added to a traditional quiche lorraine recipe.)
Cook in a fairly hot pre-heated oven (375 F / 190 C) for 25-30 minutes, remove and allow to cool a while. Eat, warm or cold.
Quiche lorraine is one of those rare times when I don't suggest eating loads of bread at the same time. A few new potatoes, cooked and rolled around in low-salt butter would be good, and salad or whatever green vegetable you can find in your potager, and your lunch is sorted. Of course you are welcome to have bread if you prefer
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http://www.francethisway.com/frenchfood
Emincé de Volaille sauce Roquefort - Pommes de terre sautées
Thinly sliced fillet of chicken with Roquefort sauce - Sautéed potatoes
Ingredients for 4 people :
1.3 lb chicken breast
3 oz Roquefort cheese
5 Tbspoons sour cream
2 Tbspoons olive oil
salt and pepper
Side dish :
4 large potatoes
4 Tbsp olive oil
Main course recipe :
1- Cut the chicken breasts in thin small strips.
2- In a frying pan, pour 2 spoons of olive oil over a medium-high flame and cook the breast slices for 5 to 10 minutes, turning from time to time.
3- Take the chicken out from the pan, but leave the cooking juice in. Keep the chicken in a plate; the inside must stay slightly pink. In the same pan, medium flame, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a homogeneous sauce (about 5 minutes).
4- Put the chicken back in the sauce and let cook the whole for about 10 minutes on a gentle fire; you need to turn it every now and then so that it stays homogeneous.
Serve right away with the sautéed potatoes, green beans...
Side dish recipe :
A- Peel the potatoes and cut them into small pieces.
B - In the meantime, pour 4 spoons of olive oil in another frying pan, and cook the potatoes over a medium-high flame, turning from time to time. Add salt and pepper.
C- Don't forget to turn the potatoes from time to time !
welll i think its french but i like to make codon bleu! it chicken stuffed with ham and cheese its really easy to make hope this helps
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