Crepes -- This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner.
INGREDIENTS
2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
DIRECTIONS
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
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Tarte a L'oignon (French Onion Pie) -- This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties
INGREDIENTS
10 slices bacon, cut into 1 inch pieces
5 onions, thinly sliced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
1 tablespoon all-purpose flour
4 eggs
1 pinch ground nutmeg
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
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Creamy Au Gratin Potatoes -- The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience.
INGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
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Creme Fraiche Chicken -- It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta.
INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup white wine
salt and pepper to taste
1 (8 ounce) package pasta, your choice of shape
1 large white onion, chopped
1 tablespoon chopped garlic
2 (8 ounce) packages sliced fresh mushrooms
2 cups creme fraiche
1/2 cup grated Parmesan cheese for topping
3 tablespoons sour cream
DIRECTIONS
In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.Can you guys please give me some good and easy french food recipes?
I use a web site called Allrecipes.com. I love it. They have a search engine that you could put in french chicken, etc. Then when you have leftovers, put that in. Say it is leftover chicken. Put in chicken or cooked chicken and all the recipes that have cooked chicken in them will come up. A great way not to waste food. When you find the recipe that looks like it will do the job you can read how everyone CHANGED the recipe. As far as I am concerned, a recipe is only a road-map. There are many detours along the route.
QUICHE AU SAUMON ET EPINARDS
Salmon %26amp; Spinach Quiche
- Pastry to use : shortcrust pastry.
Instruction to make the pastry on ';improvision page';.
Salmon %26amp; Spinach Filling :
6 eggs / 20 cl [7 fl oz] doucle cream /
250 gr [1/2 lb] frozen spinach / 2 salmon steaks /
2 Tbspoons oil / salt, pepper, grated nutmeg.
- Preheat oven at 200掳C / 400掳F ; line the pastry in the tart tin.
- Boil or steam the spinach just like mentionned on packaging ; strain them well.
Fry the salmon steaks in the oil for 15 to 20 minutes with a little salt..
- Meantwhile, beat the eggs with the cream,
add salt %26amp; pepper and a pinch of grated nutmeg.
- Crush the salmon steaks roughly with a fork and display them evenly on the crust.
Cover evenly with the spinach and spread with the egg preparation.
- Bake in oven for 40 minutes and serve..
Chicken Marsala
Ingredients:
4 large chicken cutlets
salt and pepper
flour
4 tablespoons butter
1 small onion, chopped
6 mushrooms, sliced
4 tablespoons Marsala wine
Method
Sprinkle chicken breasts with salt and pepper; dust with flour
Heat butter in a skillet and brown chicken breasts slowly on all sides. Add onion and mushrooms; continue cooking until vegetables are cooked, about 15 minutes.
Remove chicken to serving plate. Stir in Marsala; stir over high heat, scraping bottom of skillet, until mixture bubbles. Spoon pan juices over chicken.
Serves 2 to 4
To be honest you probably need a good French cook book, the one I have in mind is the number one best selling book currently placed on Amazon and has loads of great reviews.
You can find out all about it on the website below.
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
http://allrecipes.com/Search/Recipes-Advanced.aspx?ST=All%26amp;Cuis=98
chicken parcels
These are very easy -- when a recipe calls for white wine, use white grape juice instead.
Chicken Dijon (Poulet a la moutarde)
* 6-8 pieces of skinned chicken (ok, you could use chicken breasts if you want)
* salt and pepper
* 2 tablespoons olive oil
* 1 tablespoon butter
* 5 large mushrooms, sliced
* 1 tablespoon dried Herbes de Provence
* 1/2 cup dry white wine
* 2 tablespoons prepared Dijon mustard
* 1/4 cup heavy cream
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil on medium heat in a heavy skilet and add the chicken, browning it on all sides (about 5 minutes).
Remove chicken from pan and add the mushrooms. Cook and stir occasionally for five minutes.
Put the chicken back in the pan, sprinkle with the herbs and pour the wine on top. Cover pan tightly and cook on low heat for 30 minutes or until the chicken is cooked to your liking.
Remove the chicken to a serving plate. Into the sauce that remains in the pan, stir in the mustard and heavy cream. Warm on low heat for five minutes, then pour over chicken to serve.
Makes 6 servings.
Herbes de Provence
Following is a list of herbs commonly used in Herbs de Provence. Mix them up, put in a pretty jar and use when needed:
* Thyme (Thym)
* Wild Thyme (Serpolet)
* Marjoram (Marjolaine)
* Oregano (Origan)
* Rosemary (Romarin)
* Basil (Basilic)
* Chervil (Cerfeuil)
* Savory (Sarriette)
* Lavender (Lavande)
* Fennel (Fenouil)
* Bay Leaf (Laurier)
Mixed Belgian Endive Salad
* 2 medium Belgian endives, cored and chopped
* 1 small head red-leaf lettuce or radicchio, cored and chopped
* 1 small head romaine lettuce, cored and chopped
* Vinaigrette dressing
Toss the ingredients together in a large bowl and portion out onto 6 chilled salad plates. Drizzle with vinaigrette and serve.
Makes 6 servings.
Herbes de Provence Vinaigrette
* 1 teaspoon dried or 2 teaspoons fresh herbes de Provence, chopped
* 5 tablespoons white wine vinegar
* 5 tablespoons olive oil
* 陆 small clove garlic, crushed and finely chopped
* 1/8 teaspoon ground black pepper
* 录 teaspoon salt
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Makes 4 servings.
Honeyed Fruit Salad
* 陆 cup dry white wine
* 3 tablespoons plus 2 teaspoons honey
* 2 tablespoons lemon juice
* 陆 teaspoon lemon zest
* 1 tablespoon granulated sugar
* 1 pint strawberries, hulled
* 2 pears, cored
* 2 peaches, pitted
* 戮 cup sweet cherries, pitted
* 1 kiwifruit (optional)
Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.
Makes 8 servings.
Cauliflower Au Gratin (Gratin de chou-fleur )
* 1 head cauliflower
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 6 ounces shredded gruyere or swiss cheese
* pinch nutmeg
* pinch pepper
1. Cut the cauliflower into small flowerets and steam until just fork tender (about five minutes in the microwave).
2. Prepare a bechamel sauce: Melt the butter in a small saucepan and stir in the flour. Cook on low heat stirring for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.
3. Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
4. Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350掳F or until golden brown.
Makes 6 servings.
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