Recipes By Pierre Franey
495 recipes found

Pan-Fried Zucchini With Fresh Corn

Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce

Apples With Calvados and Ice Cream

Fillet of Fish With Grapefruit

Sauteed Spinach Leaves

Salmon Mousse

Salt Codfish Mousse

Dressing for Poached Beef

Fillets of Lamb With Fresh Thyme

Pierre Franey's Beef Broth

Poached Fillet of Beef With Winter Vegetables

Cold Melon Soup With Tarragon and Dry Sherry

Escabeche With Summer Vegetables

Lemon Vinaigrette
The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It’s a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.

Shrimp and Tomato Tartlets
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.

Sea Bass With Tomato Coulis, Basil and Asparagus

Breaded Oysters With Spinach

Skillet-Roasted Potato Wafers

Green Sugar Snap Peas With Tarragon

Lemony Chickpea-and-Tuna Spread

Fig and Orange Compote

Rice With Zucchini and Red Pepper

Tomato Compote
