Taste the world right in your kitchen with French recipes
herbed liver pate
This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 cup whipping cream
French bread, thinly sliced and toastedCook and stir onion in butter in 10-inch skillet over medium heat until tender. Add livers. Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.Makes 1 1/2 cups.
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This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 cup whipping cream
French bread, thinly sliced and toastedCook and stir onion in butter in 10-inch skillet over medium heat until tender. Add livers. Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.Makes 1 1/2 cups.
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baked cherry dessert
Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners’ sugarPreheat oven to 350 degrees F.Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes.Sprinkle with confectioners sugar. Serve warm.Yields 6 servings.
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Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners’ sugarPreheat oven to 350 degrees F.Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes.Sprinkle with confectioners sugar. Serve warm.Yields 6 servings.
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onion tart
This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean.1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into halves and pittedThaw bread dough as directed on package. Heat oil in 10-inch skillet until hot. Stir in onions reduce heat. Cover and cook, stirring occasionally, until onions are very tender, about 25 minutes. Stir in basil and white pepper. Shape dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x 11-inch rectangle. Place on lightly greased cookie sheet let rest 15 minutes.Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies in lattice pattern on onions. Top with olives. Let tart rest 15 minutes.Preheat oven to 425 degrees F. Bake until crust is brown, 15 to 20 minutes. Makes 8 to 10 servings.
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This is a rustic French bread featuring the Provençal touch of olive oil and anchovies and cured olives of the Mediterranean.1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into halves and pittedThaw bread dough as directed on package. Heat oil in 10-inch skillet until hot. Stir in onions reduce heat. Cover and cook, stirring occasionally, until onions are very tender, about 25 minutes. Stir in basil and white pepper. Shape dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into a 14 x 11-inch rectangle. Place on lightly greased cookie sheet let rest 15 minutes.Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies in lattice pattern on onions. Top with olives. Let tart rest 15 minutes.Preheat oven to 425 degrees F. Bake until crust is brown, 15 to 20 minutes. Makes 8 to 10 servings.
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potato salad
6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsleyHeat 1 inch salted water to boiling. Add potatoes. Heat to boiling reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.Rub 2-quart bowl with garlic discard garlic. Cut potatoes into 1/4-inch slices place in bowl. Dissolve bouillon in hot water add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice drain.Prepare Tarragon Dressing gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges and sliced cooked luncheon meat if desired.Yields 4 to 6 servings.Tarragon Dressing
3 tablespoons olive oil or vegetable oil
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1 teaspoon salt
1 teaspoon dark prepared mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepperShake all ingredients in tightly covered jar.
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6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsleyHeat 1 inch salted water to boiling. Add potatoes. Heat to boiling reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.Rub 2-quart bowl with garlic discard garlic. Cut potatoes into 1/4-inch slices place in bowl. Dissolve bouillon in hot water add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice drain.Prepare Tarragon Dressing gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges and sliced cooked luncheon meat if desired.Yields 4 to 6 servings.Tarragon Dressing
3 tablespoons olive oil or vegetable oil
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1 teaspoon salt
1 teaspoon dark prepared mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepperShake all ingredients in tightly covered jar.
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radish and watercress salad
8 ounces watercress
3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly-ground pepper
12 radishes, sliced Remove tough stems from watercress break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes toss. Spoon radish mixture over watercress.Yields 6 servings.
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8 ounces watercress
3 tablespoons olive oil or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly-ground pepper
12 radishes, sliced Remove tough stems from watercress break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes toss. Spoon radish mixture over watercress.Yields 6 servings.
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sauce bernaise
1/4 cup white vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 egg yolks
1 tablespoon warm water
1/2 cup butter
1/4 teaspoon saltBoil vinegar, wine, onion, tarragon and peppercorns in small saucepan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. In top of double boiler, over just simmering water, blend egg yolks and warm water until creamy. Bottom of double boiler should not touch water.Melt butter over low heat add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition. Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan. After butter is added, stir in vinegar mixture and salt.Yields 3/4 cup.
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1/4 cup white vinegar
1/4 cup dry white wine
1 tablespoon minced scallion
1 teaspoon dried tarragon
3 peppercorns
3 egg yolks
1 tablespoon warm water
1/2 cup butter
1/4 teaspoon saltBoil vinegar, wine, onion, tarragon and peppercorns in small saucepan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. In top of double boiler, over just simmering water, blend egg yolks and warm water until creamy. Bottom of double boiler should not touch water.Melt butter over low heat add 1/2 teaspoons to yolk mixture, beating well with a wire whisk after each addition. Set bottom of pan in a cold water bath if eggs start to look like scrambled eggs. After some butter has been added, up to 1 teaspoon of butter can be added at one time. Leave the white residue in bottom of butter pan. After butter is added, stir in vinegar mixture and salt.Yields 3/4 cup.
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scallops and mushrooms in wine sauce
Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."2 (12 ounce) packages frozen scallops,
thawed, or 1 1/2 pound fresh scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 tablespoons butter or margarine, meltedIf scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons butter heat until melted. Remove from heat stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese heat until hot.Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs.Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.Yields 6 servings.
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Coquille is the French word for "shell." Coquilles Saint-Jacques is the French name for "scallops."2 (12 ounce) packages frozen scallops,
thawed, or 1 1/2 pound fresh scallops
1 cup dry white wine
1/4 cup minced parsley
1/2 teaspoon salt
2 tablespoons butter or margarine
4 ounces mushrooms, sliced (2 cups)
2 scallions or shallots, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup shredded Swiss cheese
1 cup soft bread crumbs
2 tablespoons butter or margarine, meltedIf scallops are large, cut into 1-inch pieces. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling reduce heat. Simmer uncovered until scallops are tender, about 8 minutes. Remove scallops with slotted spoon reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.Heat 2 tablespoons butter in 3-quart saucepan until melted. Cook and stir mushrooms and shallots in margarine until tender, 5 to 6 minutes. Remove from pan. Add 3 tablespoons butter heat until melted. Remove from heat stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat stir in reserved liquid. Cook and stir 1 minute. Stir in half-and-half, scallops, mushrooms, shallots and 1/4 cup of the cheese heat until hot.Toss bread crumbs in melted butter. Lightly brush 5 or 6 baking shells or ramekins with margarine. Divide scallop mixture among baking shells. Sprinkle with remaining cheese and the crumbs.Set oven to broil or 550 degrees F. Broil 5 inches from heat until crumbs are toasted, 3 to 5 minutes.Yields 6 servings.
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tarragon chicken
This is a favorite dish in the Burgundy region of France.1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 tablespoon minced fresh tarragon or
1 teaspoon dried tarragon leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
4 ounces mushrooms, sliced
2 stalks celery, sliced
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 egg yolk
Hot cooked noodlesHeat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven reduce heat. Cover and simmer 30 minutes.Add mushrooms, celery and onion. Heat to boiling reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.Remove chicken and vegetables to warm platter with slotted spoon keep warm. Drain liquid from skillet strain and reserve 1 cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth stir into wine mixture. Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.Yields 6 to 8 servings.
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This is a favorite dish in the Burgundy region of France.1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1 cup chicken broth or bouillon
3 medium carrots, sliced
1 tablespoon minced fresh tarragon or
1 teaspoon dried tarragon leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
4 ounces mushrooms, sliced
2 stalks celery, sliced
1 medium onion, sliced
1/2 cup dry white wine
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 egg yolk
Hot cooked noodlesHeat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven reduce heat. Cover and simmer 30 minutes.Add mushrooms, celery and onion. Heat to boiling reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.Remove chicken and vegetables to warm platter with slotted spoon keep warm. Drain liquid from skillet strain and reserve 1 cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth stir into wine mixture. Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.Yields 6 to 8 servings.
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vegetable ragout
1 small eggplant
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, quartered
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1/4 cup minced parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepperCut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.Yields 8 servings.
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1 small eggplant
1 medium onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, quartered
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1/4 cup minced parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepperCut eggplant into 1/2-inch cubes. Cook and stir onion and garlic in oil in skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.Yields 8 servings.
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beef stew provencale
"Daube" is the French word for a meat stew cooked in a tightly covered dish.1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French breadRemove rind from salt pork cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling reduce heat. Cover and simmer 1 hour.Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.Yields 6 servings.
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"Daube" is the French word for a meat stew cooked in a tightly covered dish.1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French breadRemove rind from salt pork cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp remove with slotted spoon. Drain on paper towels. Cook and stir beef in hot fat until brown, about 15 minutes.Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling reduce heat. Cover and simmer 1 hour.Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.Yields 6 servings.
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