French Cuisine

RECIPE FORUM International Recipes
21

Fèves au Lard - Baked Beans

This recipe can be made with molasses and brown sugar or substitute 3/4 cup of maple syrup for the molasses and brown sugar.

INGREDIENTS:

1 lb. dried white navy beans
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 medium onions, chopped
1/2 lb. salt pork

The day before:
Place the beans in a large pot and cover with cold water Soak overnight of for at least 8 hours; drain.

  1. Put the soaked beans into a large stockpot and cover with 12 cups cold water. Bring to a boil, reduce heat and simmer, covered for 1 hour. Beans should be somewhat softened.

  2. Drain the beans, reserving the cooking liquid.

Preheat the oven to 250F

  1. Place the beans, 6 cups of cooking liquid, molasses, brown sugar, salt, pepper, mustard and onions in a heavy casserole.

  2. Tuck the salt pork into the middle of the beans. Cover and bake at 250F for 6 to 8 hours.

  3. Check the beans every once in awhile, adding more of the bean cooking liquid if necessary.

  4. Remove the cover for the final hour of cooking.

To serve:
Slice the salt pork, arrange of top of the beans and serve.

B-man :wink:

22

Tourtière à la Frenette ~ Quebecois Meat Pie

Pronounced: toor tyehr

INGREDIENTS:

1 lb. ground beef
1 lb. ground pork
1 garlic clove, minced
3/4 to 1 cup chopped onion
1/4 to 1/2 cup chopped celery
2 Tablespoons dried parsley
1 cup beef bouillon
1 teaspoon salt
some pepper
about 1/16 teaspoon each of rubbed sage, nutmeg, ground cloves and cinnamon
1/2 cup fine bread crumbs
enough pastry for a 2 covered 9-inch pies

Brown 1 pound ground beef and 1 pound ground pork.

Add 1 clove garlic (chopped), 3/4 to 1 cup chopped onions, 1/4 to 1/2 cup chopped celery, 2 Tb. dried parsley, 1 cup beef bouillon, 1 tsp. salt, some pepper, and about 1/16 tsp. each of sage, nutmeg, cloves, and cinnamon.

Cover and cook for 30 minutes.

Add 1/2 cup fine bread crumbs and cook with the cover off until the mixture thickens. The mixture should be moist, with little liquid. Remove as much grease as possible.

Preheat the oven to 450F

When the mixture is cool, make the pies. Pierce vents in top.

Bake the tourtières at 425 degrees for 15 minutes, then at 350 degrees for 30 to 40 minutes

B-man :wink:

23

Coquilles St. Jacques Meunière

Scallops, quick fried in Butter
Pronounced: koh kee yuh/ sah(n) / zhahk / muh nyehr

INGREDIENTS:

1 lb. scallops (best quality you can find)
1/4 cup milk
5 Tablespoons peanut oil
4 Tablespoons unsalted butter
flour
salt and freshly ground pepper
juice of a half lemon
2 Tablespoons freshly chopped parsley

  1. Put the scallops in the bowl and pour the milk over them.

  2. Place some flour in a ziplock bag and add some salt and pepper. Shake to combine.

  3. Drain the scallops. Add them to the bag and shake to coat.

  4. Pour them into a sieve and shake gently to remove the excess flour.

  5. Place the coated scallops on a piece of waxed paper. Don’t allow them to touch. Heat a large platter to hold the cooked scallops.

  6. Heat 3 tablespoons of oil along with 1 tablespoon of butter in a large skillet over high heat. When the oil is very hot, add half of the scallops, shaking and tossing them so that they cook quickly and are golden brown. Use a slotted spoon to transfer the scallops to the heated platter.

  7. Add the remaining 2 tablespoons of oil to the skillet and when it is hot, add the remaining scallops cooking as before. Transfer them to the platter and keep warm.

  8. Wipe the skillet out and add the remaining butter. Cook until the butter is a hazelnut brown color.

To serve:
Pour the butter over the scallops. Squeeze the lemon juice over them and sprinkle with parsley. Serve warm.

B-man :wink:

24

Endives à la Meunière

Endives lightly dusted with flour then sautéed in butter.
Pronounced: e(n) deev / ah / lah / muh nyer

A la meunière" translates as “in the style of the miller’s wife” and is usually associated with fish dishes. The fish is lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. In this version, Belgian Endives are lightly coated with flour, sautéed and served with a butter sauce.

INGREDIENTS:

4 heads Belgian Endives
2 teaspoons sugar
salt and freshly ground pepper
2 Tablespoons freshly squeezed lemon juice
1 cup whole milk (or as needed)
all purpose flour for dredging
1/4 cup vegetable oil
3 Tablespoons unsalted butter
2 Tablespoons minced fresh parsley

  1. Cut the endives in half, leaving the root end intact. Remove any damaged or bruised leaves.

  2. Bring a large pot of water to a boil and stir in the sugar, 1 teaspoon salt and 1 teaspoon of the lemon juice. Add the endives and boil for 3-4 minutes, until tender.

  3. Transfer, cut side down, to a colander and allow to drain. When cool enough to handle, press and drain on paper towels.

  4. Press the endives slightly to flatten and season with the salt and pepper. Put the milk and flour in separate bowls. Dip each endive half into the milk and then into the flour.

  5. Pour the oil into a large skillet and heat over med-high heat. Add the endives (in batches if necessary, do not crowd them) and fry 2-3 minutes on one side until golden brown. Turn and cook an additional 2 minutes.

  6. Transfer the endives to a serving dish; cover to keep warm.

  7. Pour off any excess oil and wipe the skillet with a paper towel. Add the butter and cook over medium heat until the butter begins to brown, about 30 seconds. Add the remaining lemon juice and parsley and swirl it together.

To serve:
Pour the pan sauce over the endives and serve immediately.

B-man :wink:

25

Sole à la Meunière

“A la meunière” translates as “in the style of the miller’s wife”. The fish is usually lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. This is an updated version served with a brown butter sauce.

INGREDIENTS:

4 sole fillets
salt and freshly ground black pepper
all purpose flour for dregding the sole
2 Tablespoons vegetable oil
4 Tablespoons unsalted butter
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons chopped parsley

  1. Season fish with salt & pepper and lightly dredge with flour.

  2. Heat a sauté pan over hight heat; add the oil and sauté the sole, turning once. Allow 2-3 minutes per side. Transfer sole to warmed plates and cover to keep warm while finishing the sauce.

  3. Pour off any excess fat from the pan. Add the butter and cook until the butter begins to brown and has a nutty aroma, about 1 minute.

  4. Add lemon juice to the pan and swirl it until it is combined. Add the parsley.

To serve:
As soon as the parsley is added, pour the sauce over the fish and serve immediately.

B-man :wink:

26

Ragoût d’aubergines

Eggplant and Red Peppers cooked in Wine

INGREDIENTS:

2 lbs. eggplants
2 red peppers
6 cloves of garlic, minced
3/4 cup olive oil
1 bouquet garni (thyme, parsley, celery tied into a portion of leek or into a cheesecloth)
1 cup red wine
1 Tablespoon chopped parsley
salt and pepper to taste

  1. Clean the peppers and cut them into fine strips.

  2. Cut the eggplants into 4 pieces lengthwise.

  3. Heat the olive oil in a dutch oven or casserole. Add the red peppers to the bottom. Add the eggplant, garlic, parsley and bouquet garni.

  4. Pour the wine over the vegetables. Cover and cook for approximately 50 minutes on low heat.

  5. Serve warm or at room temperature.

B-man :wink:

27

Éclairs

Eclairs filled with pastry cream and topped with chocolate fondant.

INGREDIENTS:

For the eclair filling:

Pastry Cream (recipe follows)

For the dough:

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 cup flour
5 eggs

For the Filling:

Pastry Cream
For the chocolate glaze
1/4 cup water
1/4 cup light corn syrup
1/2 cup sugar
4-1/2 oz. semi-sweet chocolate, finely chopped

Preheat oven to 425°F. Line two baking sheets with parchment paper. Make the pastry cream and refrigerate.

  1. Heat the water, salt, sugar and butter until the butter melts. Bring to a boil and remove from heat.

  2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

  3. Set the mixture over low heat and stir constantly for 4 minutes. Remove and allow to cool for a few minutes.

  4. Add 1 egg and beat it thouroughly into the mixture. Add 3 more eggs, one at a time, beating well after each addition.

  5. Beat the 5th egg in a small bowl. Gradually add enough of this egg to the dough until it becomes shiny and forms a string. To test, touch the batter with your finger and lift it away, it should form a string. If it does not add a bit more of the egg and test again. If you have added the egg, and the string still does not form, add water, 1 teaspoon at a time, until you get the string.

  6. With pastry bag fitted with 1/2-inch tip, pipe thick fingers of dough about 3-inches long. Brush with egg glaze. Dip a fork in water and lightly mark each finger with crosswise lines.

  7. Bake about 10 minutes at 425 and then reduce the heat to 350°F. Bake for 25 to 30 minutes. Turn off the oven and prop the oven door open slightly. Allow the éclairs to stay in the oven for about 15 minutes. Transfer to a wire rack. If serving immediately, fill while they are still warm. If making ahead, insert a skewer into one end of the eclairs and move it around to expand the opening for the pastry cream.

To fill:

  1. Stir the chilled pastry cream to soften.

  2. Fit the pastry bag with a filling tip (Ateco#230) and fill with the cream.

  3. Insert the tip in one end of the eclair, fill then glaze.

For the glaze:

  1. Combine the water, corn syrup and sugar in a small saucepan and stir over med-high heat until the sugar is dissolved.

  2. Bring the mixture to a boil; washing down the sides of the pan with a wet pastry brush.

  3. As soon as it has begun to boil, remove from heat and stir in the chocolate.

  4. Let stand for 2 minutes, stirring until smooth. Transfer to a shallow bowl or rimmed plate.

To glaze the éclairs:

  1. Dip the top of the filled éclairs into the glaze; allow the excess to drip off before turning it back over.

  2. Transfer to a wire rack to allow the glaze to set.

To serve:
They are best served the day they are made. They may be stored for one day in an airtight container in the refrigerator.

Crème Pâtissière

Vanilla Pastry Cream
Pronounced: krehm / pah tee syer

INGREDIENTS:

6 large egg yolks
1 large egg
3/4 cup + 2 Tablespoons sugar
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
3 cups whole milk
3 Tablespoons unsalted butter
2 teaspoons vanilla extract

Set aside a rimmed baking sheet for cooling the pastry cream.

  1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.

  2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.

  3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over med-high heat and stir until the milk begins to steam.

  4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.

  5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.

  6. Remove from the heat and stir in the butter and vanilla.

  7. Transfer the pastry cream to the baking sheet and spread in a thin layer. Cover the entire surface with plastic wrap, pressing the wrap onto the surface of the cream.

  8. Transfer to the refrigerator and allow to chill, about 15 minutes before using.

To store:
The cream may be used after it has chilled. If not using immediately, transfer the mixture to an airtight container. It may be stored up to 3 days before using.

B-man :wink:

28

Choux aux Fraises

Cream Puffs filled with sweetened Strawberries and Vanilla Whipped Cream.

INGREDIENTS:

For the cream puffs:

1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup + 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
.
For the Filling:

1 quart of strawberries, hulled & cut in half
2 Tablespoons sugar
.
Crème Chantilly:

1-1/4 cups heavy cream, well chilled
2 Tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
For dusting the puffs: confectioner’s sugar

Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly butter the paper. Place a bowl and beaters in the freezer to chill.

  1. Sprinkle the strawberries with the sugar and place in the refrigerator to chill while making the cream puffs.

  2. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.

  3. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

  4. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.

  5. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.

  6. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.

  7. Make mounds of dough using a pastry bag with a medium plain tip or 2 tablespoons. They should be about 1-1/4-inches in diameter and brush lightly with the egg glaze. Using the back of a fork, very gently push down any points because they will burn.

  8. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.

To make the Crème Chantilly:

  1. Pour the cream into the chilled bowl. Add the sugar and the vanilla and whip with the chilled beaters until stiff. Refrigerate until ready to use.

Assemble right before serving:

Fill the puffs with the chilled strawberries. Use a pastry bag with a star tip to pipe rosettes onto each puff. Allow the berries to peek out from underneath. Set the top part of the puff on top and dust with confectioner’s sugar.

B-man :wink:

29

Profiteroles ~ Cream Puffs

Filled with banana cream and drizzled with chocolate sauce.

Pronounced: pro fee tuh rol

INGREDIENTS:

FOR THE CREAM PUFFS:

1 cup water
1 stick (1/2 cup) butter
1 cup flour
1/4 teaspoon salt
4 eggs

FOR THE FILLING:

1 banana
1 oz. confectioner’s sugar
1 cup heavy cream
1 packet of Whip-It (optional)

FOR THE CHOCOLATE SAUCE:

1 cup confectioner’s sugar
1/3 cup cocoa
1/4 cup evaporated milk
1 stick (1/2 cup) butter
1 teaspoon vanilla extract

For the puffs:

Grease two baking sheets. Preheat the oven to 375F.

Put the butter, water and salt together in a heavy bottomed pan, bring to a boil. When mixture is at a rolling boil, remove from heat and add flour all at once. Beat vigorously, the mixture will pull away from the sides of the pan and form a ball. Add the eggs, one at a time, beating well after each addition. Allow the mixture to cool for 1 minute.

Using 2 teaspoons, load one with the mixture. Using the back of the other spoon, push the mixture onto the baking sheets. Try to keep the portions similar in size. They will double in size, so space them out on the cookie sheets. Put into the preheate oven for 40 minutes. After 40 minutes, check to see that they are just barely brow. They should look firm and dry. Remove from the oven and cut a silt across each one to allow the steam to escape. This will also give you room to add the filling. Allow to cool.

For the filling:

Mash one banana with the confectioner’s sugar. Whip the heavy cream, adding the WhipIt if desired. The cream should form peaks. Fold in the banana/sugar. Fill the profiterole using a smalll spoon or piping bag.

For the chocolate sauce: Put the sugar and cocoa into a saucepan. Stir in the evaporated milk, place over medium heat and bring to a boil, stirring constantly. Remove from heat and allow to cool 2 minutes.

Stir in the butter and vanilla extract.

To serve:
Arrange the filled profiteroles on a serving platter and drizzle the chocolate sauce over them. Put the remaining sauce into a small jug and serve alongside.

B-man :wink:

30

Chicken Breasts with Tarragon

White wine, cream and tarragon are three of the foundations for classic French cuisine.

(6 servings)

3 whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
¼ cup flour
2 tbsp butter
1 tbsp chopped shallots
¼ cup dry white wine
1 tsp freshly chopped tarragon, or ½ tsp dried
¼ cup chicken stock
¼ cup cream

Sprinkle chicken breasts with salt and pepper and dredge in flour. Reserve remaining flour.

In large skillet, heat butter; add chicken and brown on both sides. Transfer to a heated platter. Add shallots to the skillet and sauté briefly. Add wine.

Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.

Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in the chicken stock.

Return the chicken to the skillet, cover and cook until tender, about 25 minutes. Transfer chicken to a heated platter and keep hot. Add cream to the skillet; heat, stirring, and pour the sauce over chicken.

31

Chicken Breasts Véronique

(6 servings)

3 whole chicken breasts, skinned and halved
Flour for dredging
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp tarragon
4 tbsp butter
2 tbsp vegetable oil
¼ cup finely chopped onions
½ cup chicken stock
½ cup dry white wine
½ lb mushrooms, sliced
2 cups seedless green grapes

Preheat oven to 375 F.

Coat chicken pieces with flour mixed with salt, pepper and tarragon. Brown chicken on all sides in 2 tbsp butter and oil in a skillet. Place pieces in a single layer in shallow baking pan.

Add onions to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes.

Sauté mushrooms in remaining 2 tbsp butter and add along with the grapes to the chicken. Bake for 8 to 10 minutes longer.

32

Tourtieres (meat pies) - (repost)

Traditionally, this is eaten hot after midnight mass on Christmas Eve. Serve piping hot with homemade ketchup or chili sauce. This pie is only served during the Christmas holidays and everyone looks forward to the holidays just for this pie! (especially my mom’s - great filling and great crust!)

1 lb ground pork
1 lb ground beef
1 onion, chopped
2 small potatoes or 1 medium
salt and pepper
¼ tsp cinnamon
¼ tsp to ½ tsp garlic powder
small pinch of ground cloves (if you like it a bit spicy, be careful because it can be overpowering) my mom omits it.

In large pot over medium-low heat, add ground pork and enough water to cover meat. Peel and chop potatoes into cubes and add to pork mixture. When pork is no longer pink, add ground beef, onions, salt, pepper, cinnamon (careful not to add too much), and garlic powder. Check seasonings to your taste keeping in mind that the cinnamon and cloves can easily overpower the taste. My mom uses cinnamon instead of cloves because she finds that cloves is too strong, but some people like it which is why I have included it in this recipe.

If water has evaporated too much, add a little more water. Take a large spoon and press down on the meat mixture to skim off some of the fat; but leave a little fat for flavour. When potatoes are cooked, mash them with a fork against the side of the pot. This will thicken the sauce.

When beef is no longer pink and potatoes are cooked and mashed, it’s ready to be put into pie shells. The meat will finish cooking in the oven. Make sure you cut slits in the top of pie to let steam escape while baking. Also make sure that you add some of the broth with the meat but careful not too much or it will be too wet. You just want enough so that the pie is not dried out after baking; but nice and moist!

Bake in 350 F oven for about 40 minutes.

** Pastry: Because this is a meat pie and not a fruit pie, use ¼ less of the shortening in your pastry recipe to allow for the fat in the meat. Otherwise, your pastry will be too greasy.

33

4 squares semisweet chocolate
1/4 cup light corn syrup
1/2 tsp vanilla extract
4 cups milk
1 cup heavy or whipping ceam

In heavy 1-quart saucepan over low heat, or double boiler over hot, not boiling, water, heat chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with rubber spatula.

Cover and refrigerate 30 minutes or until mixture is cool. Stir in vanilla.

In 2-quart saucepan over medium-low heat, heat milk until very hot and small bubbles form around edge (do not boil).

Meanwhile, in small bowl with mixer at medium-low speed, beat heavy or whipping cream and chocolate mixture until soft peaks form.

To serve, pour milk into warm coffeepot. Carefully spoon whipped-cream mixture equally into 8 warmed, decorative coffee cups; gently pour hot milk mixture in cups.

6 cups or 8 servings

Begin 50 minutes ahead.

34

1 cup brandy
Peel of 1 medium orange
6 whole cloves
4 whole allspice
2 small cinnamon sticks
3 Tbsp sugar
3 cups hot double-strength coffee

In 1-quart saucepan over medium heat, heat first 6 ingredients until brandy is hot.

Pour into warmed heatsafe serving bowl. Carefully ignite brandy; flame for 1 to 2 minutes.

Slowly pour coffee into flaming brandy. Ladle into demitasse cups.

Enjoy!

35

I have made this recipe before with the addition of 1 chopped clove of carmalized garlic… an excelent dish! Thanks!

36

A Croque Monsieur Salad
Recipe Cuisine: French
Recipe Category: French
Recipe Serves: 2
Recipes Ingredients:

3 tb Olive oil
1/2 ts Butter
1 1/2 tb Red Wine vinegar
3 Cloves garlic, minced
Juice of 1/4 lemon 1
c Julienne strips cooked ham
1/2 ts Dijon mustard
1 1/2 tb Freshly grated Parmesan
1/4 c Chopped fresh basil OR 1
-cheese
-Tbsp crumbled dried 4
c Mixed greens (spinach, red
1 pn Sugar
-leaf lettuce, arugula, etc)
Grinding of black pepper
Nasturtium flowers for
The Salad:
-garnish (optional)
1/2 ts Olive oil
Croutons

Recipe Instructions:

The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and Butter over low heat. Add the Garlic and saute 10 seconds. Add the Ham and saute for another 10 seconds. Off the heat, add the grated cheese. 3. Place the mixed greens in a Salad bowl or plate and top with the Ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French Bread and a bottle of dry white French wine.

37

Nice recipe, think 3 cloves of garlic was a little too strong for me though!

38

The holiday season is here! What’s more perfect than the recipe to prepare in advance? Whether you use them to brighten your table or take them to a party, citrus marinated olives are a great appetizer season.

39

The cuisine of France is remarkably varied with a great many regional differences based on the produce and gastronomy of each region.
Cullinary traditions that have been developped and perfected over the centuries have made French cooking a highly refined art.
This is true of even the simplest peasant dishes, which require careful preparation and great attention to detail.
Of course, the secret to success in a French kitchen is not so much elaborate techniques as the use of fresh ingredients that are locally produced and in season.

40

French Onion Soup

Serves 6

3oz Butter
1 ½ lbs Onions peeled and sliced finely into rings
1 Tablespoon Flour or Corn flour
1 Pint of Beef stock or Water
Salt and Freshly ground black pepper
Melt the butter in a heavy saucepan and add the onion rings. Cook gently for 12-15 minutes, stirring occasionally, until golden brown.
Stir in the flour/corn flour, and after 2 minutes gradually add the stock or water stirring continuously. Season to taste, cover the pan and simmer for 30 minutes.
You can serve this with slices of French bread floated on top of the soup covered with grated cheese.

I don’t have any copyright on this recipe
Found at campingroadtrip.com