French Recipes
1127 recipes found
Snails Florentine
Braised Tongue
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
Charlotte Aux Poires William Et Caramel
Sweet Crepes With Cream And Fruit (Reve De Gourmand)
Breast of Chicken With Winter Vegetables
Whipped Cream (Creme Chantilly)
Cornmeal Beignets With Roasted Apples
Foie-Gras-and-Jam Sandwiches
Fresh Fruit Puree
French Crepes
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Blackened-Tuna Salad With Remoulade Sauce
Endives and Leeks in Cream Sauce
Frisée aux Lardons
Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg.
Endive Cheese Tart
Caramelized Endives With Crème Fraîche
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Lemon-Cherry Custard Souffle
Steak Hache au Gorgonzola (Hamburgers with Gorgonzola)
Braised Veal Shanks With Garlic
Pigeon aux Endives Confites (Squab with endive)
Mesclun Salad With Raspberry-Walnut Vinaigrette
The dressing can be made and the greens washed one day ahead and refrigerated.
Fredy Giradet's Poussins With Endives And Green Peppercorns
Tournedos de la Foret (Filet Mignons With Morels)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.
