Recipes that remind you of eating in French restaurants and homes.
Hors-Oevre | Plats Principaux | Légumes | Fromages | Desserts | Herbes | Autres Recettes
CAMEMBERT CHAUD
Easy and delicious hors d'œuvre
Medium size box of Camembert.
Take off the paper & return the Camembert to the box.
Peel one clove of garlic and cut into slivers.
Insert garlic slivers and fresh thyme into small incisions in the tip of the camembert.
Put in medium oven until warm. Serve warm with crusts of bread for dipping.
GOUGÈRE
Cheese puff appetizers (from Burgundy).
1 cup milk 1 cup flour
4 T. butter, well-chilled cut in small pieces 4 eggs
1 t. salt 4 oz. Gruyère cheese
dash pepper
Scald milk and let cool. Strain the milk into a sauce pan. Add butter
pieces, salt and pepper. Bring to a boil and add all the flour. Cook over
low heat until a ball forms that leave the sides clean. Remove from heat
and beat in the 4 eggs, one at a time. When shiny and smooth, mix in 3 oz
of the cheese cut in small cubes. With large oval spoon, spoon out dough
about the size of an egg and place on buttered baking sheet.
Or you can make them smaller by using a tablespoon and using walnut-size
portions of the dough. Either size, leave about an inch between each gougere.
Continue until dough is gone from the bowl, Brush with milk and sprinkle
on the rest of the cheese.
Bake in preheated 375 degree oven for 40-45 minutes
until golden brown and puffed (baked thoroughly). Serves 4. Best served at
room temperature.
TAPENADE
(serves 4, easy to fix)
- olive oil
- pepper
- 1 clove garlic
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- 1 T capers
- tuna
- black olives, pitted
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Gently heat 1 T olive oil in a frying pan with the tuna. In a medium bowl, mash together the tuna, the olives, the capers and the garlic. Add a touch of pepper and a small amount of olive oil to form a fine paste.
Serve with small toasts and a Rosé wine.
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FARCIDURE DE COURGETTES (Zucchini Pancake)
(serves 4)
 - 2 medium zucchinis
- 1 large onion
- 1 egg
- salt & pepper
Wash and dry the zucchinis. Do not peel.
Grate them in a large mixing bowl. Add the entire egg and the onion, already minced. Mix well.
Pour the mixture into a large frying pan that has been preheated with enough olive oil to cover the bottomn of the pan. Press down gently with spatula, cover and cook six minutes at the lowest setting.
Flip the "pancake" over by sliding it on a plate and flipping back into the frying pan. Let it cook on this side an additional 4-5 minutes (low flame).
Take off the cover this itme, so the will pancake takes on a golden color. Salt and pepper to taste.
Goes well with all meats and can be prepared at the last minute.
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 CONFIT DE TOMATES
2 pounds of tomatoes
1/3 cup olive oil
Salt and pepper
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Garlic
Fresh thyme leaves
1 t. sugar |
Très yummy! Takes a little extra time, but WELL worth it!
This recipe is for 2 pounds of tomatoes, but if you want to use in different ways throughout the next couple of days (over pasta, on panini, with goats cheese, meats or fish……….), you could double this recipe.
Line a cooking sheet with parchment paper.
Wash & dry tomatoes. Slice them in quarters & place of cooking sheet.
Pour around 1/3 cup of olive oil over tomatoes. Sprinkle with salt & pepper, a thin slice of garlic tucked into each tomatoe quarter (around 4 garlic in total), sprinkle with fresh thyme leaves and a small amount of sugar (1 t.)
Bake in 350° oven for 45 minutes to an hour. Delicious hot, room temperature or cold. Bon appétit!
GRATIN DE L'OIGNON
10 oz. onions sliced
2 cloves garlic
4 fluid oz. white wine
3 T. whipping cream
salt and pepper to taste
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a knob of butter
1 T. olive oil
2 T. snipped basil
2 T. finely grated Parmesan |
Soften the onions and garlic in butter and oil. Do not brown. Moisten with the wine, cover and cook over moderate heat till tender. Season and add the basil. Place in a buttered ovenproof dish, cover with the cream and sprinkle on the parmesan. Cook 10 minutes in a 275 degree F. oven. (140 C.)
POIVRONS À L'HUILE (Roasted Red Peppers in Oil)
(serves 4)
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- 3 red bell peppers
- 3 garlic cloves
- parsley
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Wash the peppers. Wrap them individually in aluminum foil and cook them for 40 minutes in a warm oven.
Then unwrap them and roll them in a dish towel or newspaper for 10 minutes. You will then be able easily to remove the skin.
Cut awau the internal seeds and ribbing and cut the peppers into large strips.
Arrange them on a serving plate, sprinkling with finely chopped parsely. Salt and pepper to taste and generously douse with olive oil.
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BOURSAULT CHEESE
 L’alliance du lait de qualité supérieure
et de crème onctueuse confère au Boursault son caractère
particulier. Fabriqué selon les méthodes traditionnelles,
il s’épanouit doucement dans nos caves puis dans sa boîte
où son goût s’enrichit.
Fabriqué avec du lait pasteurisé.
Produit de France. Fabriqué par Boursault, 23700 Auzanes (Ile de
France). Mat. Grasse = 39% Humidité = 49%
Conserver au froid.
Mild flavor (Brie-like), soft and creamy.
CHAOURCE CHEESE
 Fromage d'appellation d'origine contrôlée, le Chaource est fabriqué au cœur de la Champagne. Herbe riche et parfumée de cette illustre province donne au lait tout son arôme. Le savoir-faire des maîtres fromagers Lepetit apporte à ce grand fromage de terroir et de tradition une saveur délicatement relevée.
Chaource is produced in a small town by the same name in the heart of the champagne district. It has the same consistency as a brie, but with a slightly nutty taste.
Vraiment délicieux!
ROQUEFORT CHEESE
 Roquefort cheese should be kept in its original packaging or wrapped in aluminum foil. Place it on the lower shelf of your refrigerator. Avoid frequent temperature changes. Just as fine wine, Roquefort must be kept at room temperature at least one hour before serving. It will then fully express its smoothness, flavor and unrivaled taste.
In the Roquefort cellars, the aging cheese is sheltered from light with 95% humidity and at approximately 10ºC. This ripens and fosters the growth of Penicillum roqueforti to acquire its unique smoothness and taste. The transformation lasts at least three months.
 While in France, visit des Caves de Roquefort Société.
SAINTE-MAURE CHEESE
 A mature goat’s cheese made in the Poitou-Charentes (de Touraine).
The taste has a hint of salt, sourness and walnut taste.
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LE SORBET (GRANITA) FRAMBOISE-CHAMPAGNE
 1 cup sugar
1 ¾ cup water
1 lemon, juice & grated zest 2 pints pureed raspberries, without
seeds
½ cup dry champagne
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L’une des principales herbes culinaires, l’estragon constitue
la base des fines herbes et est associé au cerfeuil et au persil. Plusieurs variétés
existent dont une, l’estragon
français, est presque sucré, au parfum raffiné.
On peut récolter les feuilles à tout moment, les faire
sécher, les congeler ou les
conserver dans l’huile ou dans le vinaigre. C’est un ingrédient
délicieux dans de
nombreuses sauces, dont la plus connue est la béarnaise.
(En anglais = tarragon)
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ROUX
Roux serves as a foundation for many types of French sauces (i.e., Béchamel, Mornay, etc.) as well as for some pastry dough. (i.e., Gougères, éclairs, etc.)
Roux is formed with different combinations of melted butter and flour in a casserole or frying pan heated on a low flame. The quantity of milk that is added to the preceding mixture will determine how thin or how thick the roux becomes. Thus, recipes for roux are totally dependent upon the original recipe for the sauce or pastry dough.
LE PAIN PERDU (Lost Bread)
Have you ever insisted that "French Toast" was not French?
Well, it does exist - but not as a breakfast food. It's served as a dessert
-French bread, dipped in milk and egg, fried, with a crème anglaise
added -Truly délicieuse!!
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