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Chef de Cuisine
10410 cr points
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38 / F / Somewhere in the US
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Posted 9/19/08
Bonjour, partagez vos meilleures et plus grandes créations françaises….et oui le Français peut faire cuire !


For the French impaired: Hello, share your best and greatest french creations....and yes the french can cook!
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 9/20/08
French Breakfast Puffs

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon nutmeg
* 1/2 cup white sugar
* 1/3 cup shortening
* 1 egg
* 1/2 cup milk

* 1/2 cup white sugar
* 1 teaspoon ground cinnamon
* 6 tablespoons margarine, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Makes a dozen or so.



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Lobster Thermidor

INGREDIENTS

* 1 medium (1 1/2 pound) cooked lobster
* 2 tablespoons butter
* 1 shallot, finely chopped
* 1 3/8 cups fresh fish stock
* 1/4 cup white wine
* 1/4 cup double cream
* 1/2 teaspoon hot English mustard
* 1 tablespoon fresh lemon juice
* 2 tablespoons chopped fresh parsley
* salt and freshly ground black pepper to taste
* 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven's broiler.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Serves 2



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Duck Cassoulet

INGREDIENTS

* 1 pound pork sausage links, sliced
* 1 tablespoon whole cloves
* 1 whole onion, peeled
* 3 sprigs fresh parsley
* 1 sprig fresh thyme
* 1/2 pound bacon
* 1 sprig fresh rosemary
* 1 pound dry navy beans, soaked overnight
* 1 bay leaf
* 3 carrots, peeled and sliced
* 3 cloves garlic, minced
* 1 pound skinned, boned duck breast halves, sliced into thin strips.
* 1 fresh tomato, chopped

DIRECTIONS

1. In a large skillet, brown the sliced sausage over medium heat.
2. Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
3. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
4. Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

Traditional cassoulet has a sprinkling of bread crumbs on top; if you want the bread crumbs, you can finish this dish in the oven, so that the bread crumbs are toasted.

Serves 8

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Moules en Sauce

INGREDIENTS

* 2 quarts mussels - cleaned and debearded
* 2 tablespoons butter
* 2 large onion, peeled and sliced into rings
* 3 stalks celery, cut into 1/2 inch pieces
* 1 1/2 cups dry white wine
* 2 sprigs fresh thyme
* 2 bay leaves
* salt and pepper to taste
* 1/2 cup creme fraiche
* 1/4 cup chopped fresh parsley

DIRECTIONS

1. In a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown. Add the onions and celery to the pan, and cook just until the onions are clear.
2. Place mussels in pan, and stir. A few minutes after the mussels start releasing their juice, pour wine over them. Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. Continue to cook for about 10 more minutes, stirring frequently.
3. Once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce. Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.

Creme fraiche is available in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheese will also work.

Serves 4

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Chocolate Ganache

INGREDIENTS

* 9 ounces bittersweet chocolate, chopped
* 1 cup heavy cream
* 1 tablespoon dark rum (optional)

DIRECTIONS

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.



You can present it in a variety of ways the second picture has it with hazelnut truffles on top.
Posted 10/23/08

Loup à la Provençale

ingrédients
4 sea bass fillet (about 8 oz each)
4 Tbsp extra-virgin olive oil
2 Tbsp Herbs for Fish
Juice from 1/2 lemon
1 tsp salt
1/2 tsp freshly ground pepper
Lemon wedges for garnish.


Preheat broiler. In a small bowl, combine oil, herbs, lemon juice, salt and pepper. Brush both sides of fish with mixture. Place fish on a large platter or in a glass baking dish. Add any remaining oil/herbs mixture. Broil about eight minutes or until done to your liking. Transfer to a warm serving platter or to individual plates.

Serves 4


Coquilles St Jacques et Bouquets à la Fleur de Sel


ingrédients
9 prawns (can substitute jumbo shrimp)
9 sea scallops
3 Tbsp extra virgin olive oil
1 Tbsp freshly ground black pepper
1 teaspoon Fleur de Sel de Guérande


Shell the prawns and devein them. Brush them and the scallops with 1 Tbsp of the olive oil. Sprinkle the pepper in a non stick sauté pan and place over low heat. Let the pepper heat gently and then pour the remaining 2 Tbsp of oil. Add the shrimp and scallops and cook over high heat for 40 seconds on each side. Sprinkle with the fleur de sel. Divide the seafood among three warm plates and drizzle with the pan juices. Serve at once.

Serves 3

Canette aux Olives et aux Champignons


ingrédients
1 4 lb whole duck
Salt and pepper
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
1 Tbsp tomato purée
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
8 oz green olives, pitted
10 oz small button mushrooms, halved


Prick the skin of the duck all over with a fork; sprinkle the surface with salt and pepper. Heat the oil and the butter in a large pot and brown the duck on all sides for about 20 minutes. Remove the duck and discard excess fat from pot, except for 1 Tbsp. Cook the onion in the same pot until transparent; add the tomato purée, thyme, rosemary, bay leaf and 3/4 cup of white wine. Cook until thickened. Return the duck to the pot, cover and simmer about 1h15, turning it from time to time and basting it with the cooking juices. Add the olives and the mushrooms; cook another 30 mn, adding a little bit of water if necessary. When the duck is done, carve it and set the pieces on a warm serving platter. Surround the duck with the olives and the mushrooms. Pour the leftover wine in the pot and bring to a boil, deglazing the cooking juices with a wooden spoon. Simmer for 3 minutes, strain the sauce into a gravy boat and serve alongside the duck.

Serves 4


Fricassée de Canard aux Haricots Blancs

ingrédients
1 4 lb duck, cut up
2 Tbsp olive oil
3 Tbsp flour
1/2 cup chopped onion
2 medium carrots, thinly sliced
1 bouquet garni
1/2 cup dry white wine
Salt and pepper
3/4 cup haricots lingots
2 slices bacon, blanched and chopped
1/4 tsp dried thyme


Soak beans overnight. Remove extra fat from duck pieces and prick their skin with a fork. In large skillet over medium heat, brown the duck in olive oil. Remove the duck, drain all but 2 Tbsp of oil from the pan, and return duck to the pan. Sprinkle with flour, stirring until pieces are well coated. Add onion, carrots, bouquet garni, wine, and salt and pepper to taste. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour and 15 mn. Drain water from beans and discard. In a saucepan, combine beans, 1 cup of water, bacon and thyme. Bring to a boil, cover and simmer over medium heat for 1 hour. Drain just before adding to the duck. Remove duck and skim any surface fat from sauce. Return duck to the pan, add the beans, correct seasonings and cook about 10mn, until hot.

Serves 3 to 4

Pâtes Fraîches au Foie Gras et aux Morilles

ingrédients
1 oz dried morel mushrooms
2 tbsp veal stock
3/4 cup heavy whipping cream
2 tbsp sherry or madeira
Salt and white pepper to taste
2 pinches grated nutmeg
4.5 oz very cold canned foie gras
8 oz fresh fettucini
2 tbsp butter
20 chive stems, chopped


Place the dried morels in a bowl with one cup of lukewarm water. Let them soak for an hour, then remove them very gently without stirring the water. Pour the soaking water through a sieve lined with a paper towel. Save 2/3 cup of this soaking water. Put the veal stock in a medium-sized casserole. Add the water from the mushrooms, mixing them together. Bring to a boil, add the cream, wine, salt and pepper, nutmeg and the mushrooms. Allow to simmer over a gentle heat for 12 minutes, stirring frequently. While the mushrooms are cooking, cut half of the foie in fine shavings and reserve. Dice the other half into small cubes. Cook the fettucini "al dente" in boiling, salted water. Drain and put into a salad bowl. Add the butter and mix together. Take the pan off the stove and add the cubes of foie gras to the sauce. Mix for ten seconds with a wooden spoon; the foie gras will melt. Pour the contents of the pan over the pasta and toss gently. Divide the pasta between four hot plates. Top with reserved foie gras shavings and the chopped chives. Serve immediately.

Serves 4

Glace au Miel de Sapin aux Fruits des Bois


ingrédients
3 egg yolks
1 egg
6 oz fir tree honey
1 1/4 cup whipping cream
Mixed berries (raspberries, blackberries, red currants, blueberries, strawberries)


With an electric mixer, beat together the yolks, egg and honey until thoroughly fluffy and tripled in bulk. Whip the cream to soft peaks and gently fold it into the egg and honey mixture with a metal spoon. Freeze in small containers such as yogurt pots or ramekins. To serve, turn out and surround with fruits. Eat within 2-3 days.

Makes 4-6 servings.


Mousse aux Marrons

ingrédients
1/2 cup butter
1/3 cup superfine sugar
2 Tbsp rum
1 17.5 oz can crème de marrons
2/3 cup crème fraîche (or heavy whipping cream)
4 marrons glacés, crumbled
4 marrons glacés, whole


Cream the butter until softened, then beat in the sugar and rum. Add the crême de marrons, a little at a time, and beat until well blended. Whip the crème fraîche until thick and carefully fold into the chestnut mixture. Gently stir into the mixture the broken marrons glacés. Divide the mousse between 4 individual glasses. Decorate with the whole marrons glacés and chill.

Serves 4

Reine de Saba

ingrédients
1/2 lb Valrhona Spécial Gastronomie
2/3 cup accacia honey
1 cup butter at room temperature
6 egg yolks
1 cup flour
2 tsp baking powder
1 cup chopped, toasted hazelnuts


Preheat oven to 400º. Place the chocolate in a bowl over a pan of hot water and heat until melted. Warm the honey in a small saucepan. Remove the bowl of chocolate from the pan of hot water. Add the honey and stir until smooth. Add the butter and egg yolks. when the mixture is well blended, add the flour and baking powder, and finally the chopped hazelnuts. Mix well. Pour the batter into a buttered and floured 10" cake pan. Bake for 1 hour or until the blade of a knife inserted into the center of the cake comes out clean. Unmold the cake onto a wire rack and leave to cool. This cake will keep in a cool place for at least a week.

Serves 8


I did my best to put this into American measurements.
Posted 10/23/08
I forgot to add possible side dishes.

Millefeuilles de Légumes

ingrédients
2 large zucchini
3 small eggplants
4 Tbsp extra-virgin olive oil
1/2 tsp coarse sea salt
Pepper
5 oz camembert or brie cheese


Slice the zucchini and eggplant to obtain 24 thin slices of each (do not peel them.) Heat 2 Tbsp of olive oil in a frying pan, add the coarse salt, and lightly brown the vegetables on both sides. Pepper to taste and set aside. Preheat the oven to 400ºF. Cut the cheese in thin slices. In an ovenproof dish, build 8 napoleons by alternating the components: one slice of eggplant, one slice of cheese, one slice of zucchini, one slice of cheese, etc. Sprinkle with thyme and the two remaining tablespoons of olive oil. Bake for 10 to 15 minutes. Serve hot or at room temperature.

Serves 4

Lentilles à l'Auvergnate

ingrédients
1/4 lb piece of slab bacon, diced in lardons
1 onion, finely chopped
1 carrot, finely chopped
1 leek, sliced
1 1/3 cup tiny green lentils You Can Order This Item: #2110
2 1/4 cup veal stock (or water)
1 bouquet garni (1 sprig of thyme, 1 bay leaf, 3 sprigs of parsley)
Salt and pepper


Heat the lardons in a Dutch oven, stirring occasionally, until the fat runs. Add the vegetables and cook, stirring occasionally, about 3 minutes. Do not allow the vegetables to color. Stir in the lentils. After a few seconds, add the stock and the bouquet garni. Bring to a boil, then simmer gently about 20 minutes or until lentils are render. Discard the bouquet garni and season with salt and pepper to taste.

This goes best with sausage or duck.

Serves 4


Haricots Tarbais à la Provençale

ingrédients
10 oz tarbais beans
1 onion, chopped
3 garlic cloves, minced
4 Tbsp extra virgin olive oil
1 bay leaf
1 sprig of fresh thyme
1 small sprig of fresh rosemary
Salt and pepper
1 tbsp red wine vinegar
2 tbsp fresh chopped parsley


Soak the beans overnight in cold water. Drain the beans and place them in a saucepan. Cover with fresh cold water. Bring to a boil and simmer for one hour, adding salt to taste half way through. Drain. In a large saucepan over medium heat, sweat the onion and garlic in 2 tbsp of olive oil. Add the tomatoes, the cooked beans, bay leaf, thyme and rosemary. Cover with water and cook for 15 minutes, covered. Add salt and pepper to taste. Remove the bay leaf, thyme and rosemary. Add the vinegar, the remaining olive oil and the parsley. Serve warm.

This makes a delicious accompaniment to roasted lamb or roasted beef.

Serves 4


Artichauds Barigoule

ingrédients
1/2 lb wild mushrooms (such as oyster mushrooms)
16 baby artichokes
Juice of 2 lemons
2 Tbsp extra-virgin olive oil
3 oz slab bacon, cut into lardons
1 carrot, cut in 1/2" dice
1 branch of celery, cut in 1/2 inch dice
1 small yellow onion, chopped
8 garlic cloves, minced
1 bay leaf
1 sprig of thyme
Salt and pepper
1/2 cup dry white wine
2 Tbsp chopped flat parsley


Clean mushrooms if necessary. Trim the stems of the artichokes; remove the tough outer leaves and blanch them for 3 minutes in lemon water. Cut artichokes in half and remove any straw. In a casserole, over medium-low heat, sweat the lardons, carrot, celery and onion in olive oil. When the vegetables are soft, add the artichokes, minced garlic, bay leaf, thyme, salt and pepper; cook 5 minutes. Add the mushrooms and cook an additional 3 minutes. Add wine and enough water to barely cover the vegetables. Cover and cook over medium heat for 15 minutes; then remove the lid and reduce the cooking liquid over high heat to thicken the sauce. Check seasoning and sprinkle with chopped parsley. Serve immediately.

Serves 4
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