French Recipes
1127 recipes found
Roasted Poussins With Aniseed, Thyme And Orange Zest
Tomato Concasse
Orange Ice Cream
This recipe, adapted from “La Bonne Cuisine de Madame E. Saint-Ange,” asks you to zest and juice six oranges, but that’s the most effort you’ll have to put forth for this delicately flavored, sublime ice cream. Freeze it in your ice cream maker according to the manufacturer’s instructions, and the result is a citrusy, summery treat.
Monterey Bay Abalone, Meunière-Style
Calvados and Tonic
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate. He likes to enjoy it the way he was introduced to it. That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish. In this form, it is a bracer, one that concentrates the mind wonderfully.
Chocolate Hazelnut Cakes With Fennel Confit
Confit de canard (Preserved duck)
Boeuf Bourguignon
Buckwheat Crêpes
My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn’t work well in a home crêpe pan. It’s easier to have the crêpe already made and then top it with the fried egg.
Gateau Creusois
Gaufres (French waffles)
Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)
Confit De Canard
Confit de canard aux haricots (Preserved duck with beans)
Cassoulet a la Minute
Braised Roast Of Veal With Turnips
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.
Cassoulet Toulousain La Cote Basque
Vegetable Pate (Pate de legumes)
Roasted Vegetable Garbure
Meat Pate (Gateau de viande)
Pan-Seared Veal Steaks With Green Peppercorns
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Skate Wings With Cabbage And Spring Onions
Ragout of Shrimp, Artichokes and Potatoes
Caramel Pots De Crème
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.