What are some easy French recipes?!

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All of these French dessert recipes are fairly easy for the home cook to make successfully. Crème br?lée, chocolate mousse, truffles and other desserts may sound fancy and complicated, but in truth many of them are fairly simple. In most cases you will want to make them ahead of time, but some can be made at the last minute.

Chocolate Truffle Recipe Chocolate truffles are very simple to make. They are a perfect ending to a meal when you are wanting just a little something. They also make nice homemade gifts.

Truffes au chocolat
At their simplest, chocolate truffles are made from ganache, which is a mixture of chocolate and cream. Adding a bit of butter makes the truffles firmer when cold.

* 8 ounces high quality dark chocolate
* 2 tablespoons softened butter
* 1/2 cup heavy cream
* unsweetened cocoa

1. Break the chocolate into small pieces and place in a mixing bowl. On low heat warm the cream and butter until nearly boiling. Pour over chocolate and mix gently and thoroughly.
2. Allow to cool and than cover and refrigerate over night.
3. The next day, using a melon baller, scoop the chocolate into balls. Or just scoop out spoonfuls of the chocolate and quickly roll in your hands to make a ball. Roll the balls in the cocoa and keep refrigerated until ready to serve.Makes about 20 truffles
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Chocolate Truffle Recipe Variations

* Other coatings.The contrast between the sweet of the chocolate on the inside and the bitter of the cocoa on the outside is quite nice, but you can roll the truffles in other things as well. Try finely chopped nuts, shredded coconut or powdered sugar.

* Cognac chocolate truffle recipe. Mix in two tablespoons of cognac to the chocolate mixture before refrigerating.

* Coffee truffles. Add one tablespoon of instant coffee to the cream and butter before pouring it over the chocolate.

* Orange truffles. Chop two ounces of candied orange peel very finely and mix it with the broken chocolate before pouring on the warmed cream.

* Ginger truffles. Chop two ounces of candied ginger very finely and mix it with the broken chocolate before pouring on the warmed cream.
http://www.easy-french-food.com/chocolat…
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Chocolate Almond Cake Called a Reine de Saba, this simple chocolate cake is made dense and moist with almond flour. Serve topped with crème anglaise for a typically French dessert.

Reine de Saba means Queen of Sheba and I'm afraid it's not clear where this cake got its name. After all, it's doubtful that the African Queen who lived some three thousand years ago ever even tasted chocolate!

Reine de Saba

* 5 ounces good quality, dark, semi-sweet cooking chocolate
* 1/2 cup very soft unsalted butter
* 1/2 cup sugar
* 3 eggs, separated and at room temperature
* 3/4 cup almond meal (finely ground almonds)
* 1/2 cup cake flour

Begin by seperatng the eggs, placing the whites in a spotless mixing bowl. Leave them out at room temperature for 30 minutes.

Prepare a small (8 inch) cake pan by greasing and then lining it with baking paper to insure a good release. Preheat oven to 350°F (180°C).

Using a double boiler arrangement, melt the chocolate over simmering water.

In a mixing bowl, cream the butter and sugar together with a wooden spoon until well combined and fluffy. Beat the egg yolks into the butter and sugar, then stir in the almond meal, the flour and the melted chocolate until everything is well combined.

Using a stand or hand mixer, beat the egg whites until stiff peaks form. Stir 1/4 of the beaten egg whites into the cake batter to lighten it up some, then carefully fold the rest into the batter. The batter is quite stiff so this can be difficult - don't worry, just do your best to not massacre the egg whites. Fold them in just enough to get a homogenizes batter.

Scrape and push the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and let cool for 10 minutes, then turn out onto a rack to finish cooling.Makes 6 to 8 servings.
http://www.easy-french-food.com/chocolat…
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Terrine Rustique
Country Terrine
- 450 gr [1 lb] pork meat
- 300 gr [2/3 lb] veal meat
- 250 gr [1/2 lb] smoked lardoons (bacon)
- 5 cl [ 2 fl oz] cognac
- 2 eggs
- 2 blades of thyme
- 2 bayleaves
- nutmeg, salt & pepper
1- Cut the meats into cubes ; .
2- In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly.
2- Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
* Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
* Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
* Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
* Let it cool down then keep in fridge for at least 12 hours before serving.


Serve with French bread and cornichons (gherkins).

http://www.ffcook.com/pages/rterrust.htm

it's not easy, but it tastes wonderful - beef bourguignon.

http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html

Here are a wide variety of french recipes with basic steps -
http://www.gourmet-living.com/category.h…

Bon Apetite!

How about Ratatouille ?

It's Aubergines (egg plant), Courgettes (Zucchini) in a tomato sauce.

http://www.easy-french-food.com/ratatoui…

Try skate wings with capers and a brown butter sauce. Serve with sautéed asparagus, baguette and your golden!