10 french side dishes?!
Answers:
Green Beans Provencale
30 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
1 lb fresh green beans, trimmed and broken in 2-in lengths
1/4 cup water
2-4 teaspoons olive oil
1/2 cup sliced green onion
4 cloves garlic, minced
2 tablespoons shallot, minced
1 1/2 cups grape tomato, halved
1 teaspoon dried rosemary
2 teaspoons dried basil
salt and pepper
Directions
1Place the green beans and water in a large skillet!.
2Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender!.
3Drain well and set aside!.
4Over medium-high heat, heat oil in skillet; add rosemary until fragrant!.
5Add onion, garlic and shallots; saute 1 minute!.
6Add green beans; saute 3 minutes!.
7Add tomatoes and basil; saute 2 minutes!.
8Serve!.
Potatoes a L'alsacienne
45 min | 45 min prep | SERVES 4 -6
Ingredients
4 ounces bacon, chopped
2 lbs potato
4 ounces button onion
2 ounces butter
2 teaspoons olive oil
1/2 tablespoon fresh tarragon, chopped
1/2 tablespoon fresh chives, chopped
1/2 tablespoon fresh thyme leave, chopped
1/2 tablespoon fresh parsley, chopped
Directions
1Peel the potatoes and cut into 1 inch pieces!.
2Place in a pan of salted water, bring to the boil and cook for 5 minutes!.
3Drain well and set aside!.
4Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run!.
5Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally!.
6Add the herbs, salt and pepper and mix well!.
7Serve immediately!.
Mixed Courgette and Cherry Tomato Clafoutis With Cheese
1? hours | 10 min prep | SERVES 2 -4
Ingredients
1 yellow courgette, sliced
1 green courgette, sliced
100 g cherry tomato, halved
2 garlic clove, crushed
25 g butter (optional)
2 egg, beaten
3 tablespoons creme fraiche or sour cream
100 ml 1% low-fat milk
25 g self raising flour
50-75 g grated parmesan cheese
salt
fresh ground black pepper
Directions
1Pre-heat oven to 200C or 400°F!.
2Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4"!.
3Cut the cherry tomatoes into half - if they are very small, leave them whole!.
4Cut up the butter into small pieces and scatter over the base of the baking dish!.(if you are watching your fat content - you can leave the butter out!.)!.
5Add the crushed garlic & scatter over the top of the butter!.
6Arrange the courgettes & cherry tomatos in an attractive pattern, trying to keep the colours separate!
7Add the creme fraiche & milk to the beaten eggs & mix well!.
8Sift the self raising flour into the egg mixture & stir in well!.
9Add half of the parmesan cheese, salt & freshly ground black pepper, mix well!.
10Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix!.
11Scatter the remaining parmesan cheese on top!.
12Cook in a pre-heated oven for between 45 & 60 minutes, or until the clafoutis has risen, is firm to the touch & it is golden brown on top!.
13Serve as a vegetabe accompaniment, for 4 people or with salad & crusty bread as a light lunch, for 2 people!.
14Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes & serve in individual baking dish with a side salad!.
Champignons à L'ail (Garlic Mushrooms)
25 min | 10 min prep | SERVES 6 -8 Can use water or vegetable stock in place of chicken stock for a vegetarian option!.
Ingredients
8 ounces button mushroom, cleaned
2 tablespoons chicken stock
2 tablespoons butter
2 garlic clove
Directions
1Smash and chop two cloves of garlic!. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock!.
2Heat the pan, medium-high, until the butter melts and then drop in the garlic!.
3Simmer for a few moments and then put in the cleaned trimmed mushrooms!.
4Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away!.
5Serve hot as a starter!.
Onion Bread Pudding
1 hour | 20 min prep | SERVES 6
Ingredients
8 tablespoons butter
1 tablespoon corn oil or vegetable oil
8 cups thinly sliced onion
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or swiss cheese
3 egg
2 cups half-and-half
salt & freshly ground black pepper
Directions
1Preheat oven to 350°F!.
2Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot!.
3Toss in the onions, cover and steam over low heat for 15 minutes!.
4Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized!.
5Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while!.
6Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove!.
7Discard the garlic!.
8Toss the bread and onions together!.
9Spread them in the casserole dish!.
10Melt the remaining butter and pour over the bread!.
11Sprinkle on the cheese!.
12Beat the eggs slightly and beat in the half and half and salt and pepper!.
13Pour the mixture evenly over the bread and cheese!.
14Press the bread into the liquid with a spatula!.
15(The dish may be covered and refrigerated overnight!. Bring to room temperature before baking)
16Bake for 30 to 40 minutes until puffed and golden!.
17Serve at once!.
Provencal Olives
25 min | 25 min prep | 1 cup sauce
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France!. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply!.
Ingredients
1 cup assorted olives in brine
2 teaspoons fennel seed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind
Directions
1Place the olives in a heat proof bowl!.
2In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic!.
3Set them aside to cool!.
4In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer!.
5Crush or coarsely grind the fennel seeds and add them to the marinade!.
6Simmer for at least 5 mintues and then pour over the olives!.
7Cool, and cover and refrigerate!.
8Allow the olives to marinate at least 24 hours and up to one week before serving!.
9Serve at room temperature!.
10Enjoy!
Cherry Tomatoes Persillade
2? hours | 15 min prep | SERVES 4
A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes!. You can vary this be adding basil and or mint or other herbs!.
Ingredients
1 lb large cherry tomato (about 10 to 12 large cherry tomatoes)
1/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup fresh parsley leaves
2 garlic clove
Directions
1Heat the oven to 325 degrees!.
2Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish!.
3Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled!.
4Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside!.
5When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley!.
6Serve immediately or later at room temperature!.
Parmesan Lemon Rice
40 min | 15 min prep | SERVES 4 -6 The great flavor of this rice dish works best when served with a simple fish or chicken dish!. Please use fresh Parmesan cheese!.
Ingredients
600 ml water
12 ounces long grain rice, washed and drained
1 teaspoon salt
6 ounces grated parmesan cheese
4 egg
2 lemon, zest of
2 tablespoons lemon juice
1 ounce butter
Directions
1Bring the water to the boil, then stir in the rice and the salt and boil for two minutes!.
2Lower the heat, cover the pan, and simmer for 15 to 20 minutes or until all the water is absorbed, turn off the heat and let the rice stand for a few minutes!.
3Beat the eggs in a bowl and add the cheese, rind and lemon juice, mix!.
4Melt the butter in a large frying pan; add the rice and then the egg mixture, mixing it very thoroughly!.
5Cook on a gentle heat whilst stirring until the cheese melts!.
6Turn into a dish and serve right away, do not let it stand around!.
French Tomato Mustard Pie
40 min | 10 min prep | SERVES 8
A wonderful and very French summer tart, even though all of that French mustard sounds suspicious, it changes taste when it is cooked!. It serves a lot of people as a snack, or as a first course
Ingredients
1 pie crust
4 ounces French mustard
4 ounces swiss cheese, grated
6 sliced tomato
1 teaspoon herbes de provence
1 teaspoon basil
1/2 teaspoon oregano
2 teaspoons olive oil
Directions
1Preheat oven to 375°!.
2Grease tart pan or pie pan and put in crust!.
3Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices!.
4Sprinkle on the rest of the cheese!.
5Sprinkle with herbs and drizzle on olive oil!.
6Bake at 375° for about 30 minutes!.
7Serve warm or at room temperature!.
Salade Curichoise ( Potato Salad W/Ham, Celery and Cream)
20 min | 20 min prep | SERVES 4 -6
This rich summer salad from Normandy iWww@FoodAQ@Com
30 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
1 lb fresh green beans, trimmed and broken in 2-in lengths
1/4 cup water
2-4 teaspoons olive oil
1/2 cup sliced green onion
4 cloves garlic, minced
2 tablespoons shallot, minced
1 1/2 cups grape tomato, halved
1 teaspoon dried rosemary
2 teaspoons dried basil
salt and pepper
Directions
1Place the green beans and water in a large skillet!.
2Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender!.
3Drain well and set aside!.
4Over medium-high heat, heat oil in skillet; add rosemary until fragrant!.
5Add onion, garlic and shallots; saute 1 minute!.
6Add green beans; saute 3 minutes!.
7Add tomatoes and basil; saute 2 minutes!.
8Serve!.
Potatoes a L'alsacienne
45 min | 45 min prep | SERVES 4 -6
Ingredients
4 ounces bacon, chopped
2 lbs potato
4 ounces button onion
2 ounces butter
2 teaspoons olive oil
1/2 tablespoon fresh tarragon, chopped
1/2 tablespoon fresh chives, chopped
1/2 tablespoon fresh thyme leave, chopped
1/2 tablespoon fresh parsley, chopped
Directions
1Peel the potatoes and cut into 1 inch pieces!.
2Place in a pan of salted water, bring to the boil and cook for 5 minutes!.
3Drain well and set aside!.
4Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run!.
5Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally!.
6Add the herbs, salt and pepper and mix well!.
7Serve immediately!.
Mixed Courgette and Cherry Tomato Clafoutis With Cheese
1? hours | 10 min prep | SERVES 2 -4
Ingredients
1 yellow courgette, sliced
1 green courgette, sliced
100 g cherry tomato, halved
2 garlic clove, crushed
25 g butter (optional)
2 egg, beaten
3 tablespoons creme fraiche or sour cream
100 ml 1% low-fat milk
25 g self raising flour
50-75 g grated parmesan cheese
salt
fresh ground black pepper
Directions
1Pre-heat oven to 200C or 400°F!.
2Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4"!.
3Cut the cherry tomatoes into half - if they are very small, leave them whole!.
4Cut up the butter into small pieces and scatter over the base of the baking dish!.(if you are watching your fat content - you can leave the butter out!.)!.
5Add the crushed garlic & scatter over the top of the butter!.
6Arrange the courgettes & cherry tomatos in an attractive pattern, trying to keep the colours separate!
7Add the creme fraiche & milk to the beaten eggs & mix well!.
8Sift the self raising flour into the egg mixture & stir in well!.
9Add half of the parmesan cheese, salt & freshly ground black pepper, mix well!.
10Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix!.
11Scatter the remaining parmesan cheese on top!.
12Cook in a pre-heated oven for between 45 & 60 minutes, or until the clafoutis has risen, is firm to the touch & it is golden brown on top!.
13Serve as a vegetabe accompaniment, for 4 people or with salad & crusty bread as a light lunch, for 2 people!.
14Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes & serve in individual baking dish with a side salad!.
Champignons à L'ail (Garlic Mushrooms)
25 min | 10 min prep | SERVES 6 -8 Can use water or vegetable stock in place of chicken stock for a vegetarian option!.
Ingredients
8 ounces button mushroom, cleaned
2 tablespoons chicken stock
2 tablespoons butter
2 garlic clove
Directions
1Smash and chop two cloves of garlic!. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock!.
2Heat the pan, medium-high, until the butter melts and then drop in the garlic!.
3Simmer for a few moments and then put in the cleaned trimmed mushrooms!.
4Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away!.
5Serve hot as a starter!.
Onion Bread Pudding
1 hour | 20 min prep | SERVES 6
Ingredients
8 tablespoons butter
1 tablespoon corn oil or vegetable oil
8 cups thinly sliced onion
1/4 cup dry vermouth
1 garlic clove, split
6 ounces stale crusty French bread, cut into chunks
2 cups grated gruyere or swiss cheese
3 egg
2 cups half-and-half
salt & freshly ground black pepper
Directions
1Preheat oven to 350°F!.
2Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot!.
3Toss in the onions, cover and steam over low heat for 15 minutes!.
4Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized!.
5Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while!.
6Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove!.
7Discard the garlic!.
8Toss the bread and onions together!.
9Spread them in the casserole dish!.
10Melt the remaining butter and pour over the bread!.
11Sprinkle on the cheese!.
12Beat the eggs slightly and beat in the half and half and salt and pepper!.
13Pour the mixture evenly over the bread and cheese!.
14Press the bread into the liquid with a spatula!.
15(The dish may be covered and refrigerated overnight!. Bring to room temperature before baking)
16Bake for 30 to 40 minutes until puffed and golden!.
17Serve at once!.
Provencal Olives
25 min | 25 min prep | 1 cup sauce
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France!. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply!.
Ingredients
1 cup assorted olives in brine
2 teaspoons fennel seed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind
Directions
1Place the olives in a heat proof bowl!.
2In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic!.
3Set them aside to cool!.
4In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer!.
5Crush or coarsely grind the fennel seeds and add them to the marinade!.
6Simmer for at least 5 mintues and then pour over the olives!.
7Cool, and cover and refrigerate!.
8Allow the olives to marinate at least 24 hours and up to one week before serving!.
9Serve at room temperature!.
10Enjoy!
Cherry Tomatoes Persillade
2? hours | 15 min prep | SERVES 4
A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes!. You can vary this be adding basil and or mint or other herbs!.
Ingredients
1 lb large cherry tomato (about 10 to 12 large cherry tomatoes)
1/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup fresh parsley leaves
2 garlic clove
Directions
1Heat the oven to 325 degrees!.
2Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish!.
3Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled!.
4Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside!.
5When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley!.
6Serve immediately or later at room temperature!.
Parmesan Lemon Rice
40 min | 15 min prep | SERVES 4 -6 The great flavor of this rice dish works best when served with a simple fish or chicken dish!. Please use fresh Parmesan cheese!.
Ingredients
600 ml water
12 ounces long grain rice, washed and drained
1 teaspoon salt
6 ounces grated parmesan cheese
4 egg
2 lemon, zest of
2 tablespoons lemon juice
1 ounce butter
Directions
1Bring the water to the boil, then stir in the rice and the salt and boil for two minutes!.
2Lower the heat, cover the pan, and simmer for 15 to 20 minutes or until all the water is absorbed, turn off the heat and let the rice stand for a few minutes!.
3Beat the eggs in a bowl and add the cheese, rind and lemon juice, mix!.
4Melt the butter in a large frying pan; add the rice and then the egg mixture, mixing it very thoroughly!.
5Cook on a gentle heat whilst stirring until the cheese melts!.
6Turn into a dish and serve right away, do not let it stand around!.
French Tomato Mustard Pie
40 min | 10 min prep | SERVES 8
A wonderful and very French summer tart, even though all of that French mustard sounds suspicious, it changes taste when it is cooked!. It serves a lot of people as a snack, or as a first course
Ingredients
1 pie crust
4 ounces French mustard
4 ounces swiss cheese, grated
6 sliced tomato
1 teaspoon herbes de provence
1 teaspoon basil
1/2 teaspoon oregano
2 teaspoons olive oil
Directions
1Preheat oven to 375°!.
2Grease tart pan or pie pan and put in crust!.
3Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices!.
4Sprinkle on the rest of the cheese!.
5Sprinkle with herbs and drizzle on olive oil!.
6Bake at 375° for about 30 minutes!.
7Serve warm or at room temperature!.
Salade Curichoise ( Potato Salad W/Ham, Celery and Cream)
20 min | 20 min prep | SERVES 4 -6
This rich summer salad from Normandy iWww@FoodAQ@Com
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