French Recipes
1127 recipes found
Traditional French Onion Soup
Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille)
Chateaubriand With Chateau Sauce
Yellow Turnip Puree (Puree de Rutabaga)
Filet Mignon With Mushrooms and Madeira Wine Sauce
Garlic Soup With Shrimp
Fresh Tuna Nicoise Sandwiches
Artichoke, Mushroom and Potato Ragoût
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.
Crepes Belle-Hélène
Apple Chaud-Froid
Le Talleyrand
Whole-Wheat Pie Dough
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.
Grated Cabbage Salad
Scampi With Cream
Quail in an Omelet Beggar's Purse
Braised Endives (Endives braisees)
Sauteed endives (Endives meuniere)
Pot-Au-Feu Menagere
Endives et poulet au gratin (Endives and chicken au gratin)
Baked Endives with Parmesan Cheese (Endives au Parmesan)
Croutons (Toasted French Bread Slices)
Tiny Diced Potatoes
David Tanis's Onion Confit
The French word “confit” usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a “bed” for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
