Breakfast - le petit dejeuner. This will consist of bread, butter, jam or croissants, maybe cereal or a glass of orange juice with coffee or hot chocolate. Cafe au lait is preferred.
Lunch - le dejeuner - Many places open for lunch from 11:30 and continue serving until about 1:00 p.m. If you are looking for a later lunch you might have to try several restaurants before finding one to serve you. French lunch might consist of; salad, soup, terrine or pate. Main course could be meat or fish, potatoes, rice or vegetables possibly including a selection of cheeses and a dessert. Desserts cold include fruit tart, or ice cream. Many cafes offer a special fixed lunchtime menu with a limited choices called le Menu du jour.
Dinner - le diner - The French dinner at home is usually eaten between 7:30 p.m. and 9:00 p.m. Too late for this gal! In cities and towns dinner service does not often start until around 8:00 p.m.
I hope you enjoy the recipes listed below. If you would like more French inspired dishes check out the archives March 1, 2011 called Ooh la la, Ooh la la, Ooh la la French.
Scrambled Eggs with Prosciutto - obviously this serves enough for a few people (maybe brunch)
1 sweet onion, chopped
1 green bell pepper, seeded and diced
1 Tbl. garlic, finely minced
3 ruby red tomatoes, seeded, peeled and diced
12 eggs, beaten
salt and freshly ground black pepper
8 slices prosciutto, sliced
olive oil
In a saute pan, add some olive oil and cook the onions to soften, add peppers and garlic and cook about 3 more minutes. Add the tomatoes, salt, pepper and cover and simmer 20 minutes. Turn up heat to evaporate the liquid. Turn down heat to medium low and add eggs and season with salt and pepper, stirring lightly to incorporate. You want light and fluffy eggs. Add sliced prosciutto to eggs just before they are done, stir drizzle in a little more olive oil and serve. Serve with croissants and fresh squeezed orange juice.
French Baguette - when I was in high school I was obsessed with making these and mastered the baguette....well, maybe the French might not think so, but my mom and I did.
1 envelope dry yeast
1 Tbl. sugar
2 tsp. salt
2 cups warm water (115 degrees)
4 cups all purpose flour
5 tsp. whole milk
In a bowl add yeast, sugar, salt and water to dissolve. Let stand about 10 minutes then stir in flour. Turn out onto a floured work surface. Lift and turn dough which is soft until it sticks enough to knead, adding more flour if necessary. Knead about 10 minutes or until smooth and elastic. Place dough into a clean bowl and let rise in a warm place until doubled about 45 minutes. Turn risen dough out onto floured work surface, pat flat and dust with flour. Fold in half and then half again. Return to bowl and let rise for another 30 minutes. Turn dough out onto floured work surface and dived into 4 sections. Roll each piece into a ball and let rest 5 minutes. Shape each ball into an oval and roll up jelly roll fashion. Place on greased baking sheet. Let rise again until doubled. Brush loaves with milk and bake in 425 degree oven for about 20 to 25 minutes. Slice and serve with some wonderful rich fois gras, cheese and maybe some marmalade of fig and orange confit and a glass of wine.
Provencal Scallops
20 large scallops
20 grape tomatoes
3 garlic cloves, minced
1/2 cup fresh basil leaves
1/2 cup fresh breadcrumbs
1/2 cup fresh Parmesan cheese, grated
3 Tbl. butter
Preheat oven to 450 degrees. In a large baking dish drizzle in some olive oil and with your fingers rub oil around. Add the scallops in a single layer and layer on tomatoes, season with salt and pepper. In a food processor, add garlic, basil and breadcrumbs pulsing until combined. Add the Parmesan, butter and season with salt and pepper pulse until combined. Sprinkle this mixture over the top of the tomatoes and bake for about 10 to 15 minutes or until scallops are cooked through. If desired, place under broiler for just a moment to get lightly browned. This can be served as an appetizer or meal.
Asparagus with Vinaigrette
2 lbs. asparagus, ends trimmed
1/2 cup goat cheese
10 radishes
Vinaigrette
Juice of 1 lemon
6 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. Dijon
1 Tbl. fresh chives, chopped
1 Tbl. fresh parsley, chopped
In a pot of boiling salted water add asparagus and cook about 5 minutes, drain well and plunge into an ice bath to stop cooking. Drain well again. Vinaigrette; in a bowl whisk the mustard, chives, parsley, salt, pepper and lemon juice. Whisk in the olive oil to combine, taste and adjust seasonings. Refrigerate both the asparagus and vinaigrette. To serve; place asparagus on a serving platter, scatter the goat cheese on top, slice the radishes and scatter them around. Pour the vinaigrette over the asparagus and let marinate about 15 minutes. Serve either room temp or chilled.
Fresh Herb Salad
1 head Bibb lettuce
4 stems chervil
2 stems tarragon
3 stems parsley
10 chives
1 Tbl. Dijon
2 Tbl. Verjus (or you can substitute with vermouth or white wine)
1/4 cup olive oil
Goat cheese, optional
Croutons
1/2 French baguette, cut into bite size cubes
olive oil (good quality)
2 garlic cloves, finely minced
salt and freshly ground black pepper
For croutons; In a bowl, add bread cubes, drizzle with olive oil, add garlic and season with salt and pepper. Toss together to combine. Place onto a baking sheet and bake in 350 degree oven for about 15 to 20 minutes. Watch so they don't burn and toss halfway. Remove from oven and cool.
Salad; Into a large bowl, tear the lettuce, and the herbs, removing stems and discarding. In a bowl; whisk the mustard, Verjus (or wine or vermouth), salt and pepper then whisk in olive oil. Taste and adjust seasonings. Pour over salad and toss, add croutons. Place onto serving platter and add goat cheese if desired.
Country Pate - love, love, love this
2 lbs. boneless pork shoulder cut into 1-inch pieces
7 slices smoked bacon, plus 2 slices for top of terrine
1 lb. leeks, trimmed to light green part - wash well and cut into pieces
1 Tbl. butter
3 garlic cloves, crushed
4 oz. chicken liver
1/2 white onion, chopped
2 tsp. fresh thyme, chopped
3 sage leaves, finely chopped
1/4 tsp.cinnamon
1/4 tsp. ground nutmeg
1 tsp. pepper
1/2 tsp. cumin
2 Tbl. brandy
1/2 cup heavy whipping cream
1 bay leaf
Preheat oven to 375 degrees. In a large saute pan butter and saute leeks and onions for about 10 minutes, add garlic and cook until vegetables are soft then set aside to cool. Place the pork into a food processor and pulse to chop, then add chicken liver and pulse a couple more times. Add bacon to chop up. In a bowl, combine flour, eggs, brandy and cream stirring into the meat mixture, add leeks mixture, spices, salt and pepper mixing well to combine. Line the base and sides of a 6 1/4 cup loaf pan or terrine with parchment paper. Spoon the mixture into the terrine pressing and compacting it, arrange the bay leaf and 2 slices of bacon on top. Place the terrine into a large roasting pan filled with boiling hot water and bake for about 1 hour and 15 minutes. Carefully remove terrine from water bath and set about 2 lbs. of foil covered cans on top of terrine. Remove water bath roasting pan from oven and carefully place on top of stove to cool, then dump water. Let terrine cool to room temperature, then refrigerate until chilled overnight. Remove from pan and slice into pieces. Serve with baguette slices, cornichons, crackers, etc.
Warm Haricot Vert Salad
3 cups haricot vert, trimmed and rinsed in cold water, patted dry
1 large shallot, thinly sliced
3 Tbl. olive oil
3 tsp. white wine vinegar
3 tsp. grainy mustard
freshly cracked black pepper
3 Tbl. fresh chervil, torn (garnish)
In a pot of boiling salted water add haricots verts and cook for about 3 to 4 minutes, crisp tender, drain well. Place dried pan back onto medium heat and add olive oil. Add the shallots and saute about 4 to 5 minutes until softened. Add vinegar, mustard and black pepper. Stir to combine and add the cooked beans back to pan and toss with vinaigrette. Place the beans and vinaigrette onto serving platter and top with chervil.
Salmon Mousse
8 oz. smoked salmon, chopped
1 tsp. unflavored gelatin
1 1/4 cups sour cream, not light
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 Tbl. fresh dill, chopped
whole fresh chives, garnish
Place 3 Tbl. cold water into a small saucepan and sprinkle in the gelatin; let soften for about 5 minutes. Gently heat over low, stirring until dissolved; set aside.
In a bowl of a food processor, add salmon, sour cream and lemon juice. Puree until smooth season with dill, salt and pepper, With motor running add the cooled gelatin and blend to combine. Pour into two 8 oz. bowls. Cover with plastic wrap not touching surface and refrigerate until firm about 2 hours or overnight. Garnish with fresh chives. Serve with baguette slices or crackers.
Refreshing Cucumber Salad
2 large English cucumbers, thinly sliced
1 1/2 tsp. salt
Dressing
3/4 cup plain Greek yogurt
1 Tbl. red wine vinegar
freshly ground black pepper
8 mint leaves, finely chopped
2 Tbl. fresh parsley, chopped
Place the sliced cucumbers in a colander and sprinkle the salt on the cucumbers. Allow the cucumbers to drain for at least 20 minutes then pat dry with paper towels. Dressing; In a bowl whisk the yogurt, red wine vinegar, pepper, mint and parsley until smooth. Gently toss the cucumbers with the dressing and serve immediately.
Cream of Asparagus Soup
1 small onion, finely diced
2 stalks celery, thinly sliced
1 lb. asparagus, tough ends removed, sliced into small pieces
3 cups chicken stock (good quality) I like Kitchen Basics
1 cup water
1 Tbl. fresh lemon juice (more if your taste requires it)
1 Tbl. lemon zest
salt and freshly ground black pepper
3 egg yolks
1 cup heavy whipping cream
2 Tbl. cornstarch
fresh parsley, chopped (garnish) or fresh snipped chives
In a large saute pan or Dutch oven, add butter and saute onion, celery and asparagus about 6 minutes. Add water and chicken stock and bring to a boil. Turn down to simmer and cook 30 minutes. With an immersion blender, puree the soup, taste and season with salt and pepper. In a bowl, combine the egg yolks, cream and cornstarch whisking to combine to smooth. Add one cup of the soup and whisk together. Pour the cream mixture back into the soup, reheat and adjust seasonings. Just before serving stir in lemon juice and zest. Taste and if you want a little more lemon taste add more lemon juice. Garnish
Salad with Blackberry Vinaigrette (love this, but then anything with blackberries I love)
Dressing
1 3/4 cups frozen blackberries
1/2 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, chopped
salt and freshly ground black pepper
Salad
6 cups spring mix
2 fresh juicy peaches, cut into thin slices
1/2 red onion, very thin julienne slices
1/2 cup Maytag blue cheese, crumbled (or blue of your choice)
Pecans - candied or lightly toasted (to candy them see below)
Place the berries in a saucepan and bring to simmer, stirring occasionally. Remove from heat and place into a food processor, blending. Then remove to fine mesh strainer set over a large bowl and press berries remove seeds. Whisk the remaining ingredients into the blackberry puree, taste and adjust seasoning.
If you want candied pecans (or use almonds, walnuts, macadamia, etc) bring 1/4 cup water, 1/2 cup sugar and 1/4 tsp. salt to a boil for 2 minutes. Add the nuts and continue cooking the mixture over medium high until nuts are coated in the thick syrup. Spread the nuts on a lightly greased baking sheet to cool.
Salad; arrange some greens on each salad plate or on beautiful serving platter. Divide the peaches, blue cheese, red onion and nuts then drizzle over dressing. You can also add croutons if desired.
Garlic Roasted Chicken - simple and delicious
1 (3 to 4 lb.) whole chicken, rinsed in cold water, cleaned and patted dry with paper towels
3 Tbl. unsalted butter, soft
salt and freshly ground black pepper
2 heads of garlic, cloves removed and peeled
1 fresh lemon, sliced in half
1 1/2 cups chicken stock (good quality)
1/4 cup dry white wine
1/2 Tbl. unsalted butter
2 Tbl. finely minced shallots
3 Tbl. fresh parsley, minced
Preheat oven to 400 degrees. Rub 3 Tbl.of butter all over chicken including inside. Season with salt and pepper. Put half of the garlic inside chicken along with lemon. Tie legs together. In a large roasting pan, spread remaining garlic cloves in center of pan and place chicken on top, breast side up. Pour 1 cup chicken stock into pan and roast for 1 hour, basting about every 10 minutes. Transfer chicken to cutting board, loosely cover with foil and let rest for 10 minutes. Discard the string. Carve the chicken and serve with the roasted garlic cloves from the pan. Sauce; remove all but 2 Tbl. fat from roasting pan and stir in shallot and slowly cook on stove top for 2 minutes. Add remaining stock and wine boiling over high scraping up bits in bottom of pan with wooden spoon. Reduce sauce to about 1/2 cup. Strain through a fine mesh sieve and return liquid back to pan, simmer for about 3 minutes and swirl in the extra butter. Taste and season with salt and pepper. Serve with roasted potatoes, baguette (you can smear the garlic cloves onto bread or mix with butter) and crisp steamed green beans or a tossed salad.
Salmon with Mustard
4 salmon fillets, boneless and skinless
salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 Tbl. butter, soft (extra butter for smearing on bottom of each fillet)
1 Tbl. Dijon
2 tsp. grainy mustard
2 tsp. fresh thyme leaves
Note: You will also need a preheated cast iron skillet for this dish, so get it ready while you are preparing salmon. Preheat broiler. Season salmon with salt and pepper. In a bowl mix breadcrumbs, 2 Tbl. butter, both mustard's and thyme. You want to use your hands and mix so the ingredients stick together. Season with a little salt and pepper. Spread the bottom of each fillet with a thin layer of butter. Place the salmon in a preheated skillet over medium high and sear for just a couple of minutes so the bottom gets crusty. Pile on the breadcrumb mixture and transfer to oven broiling for about 5 minutes until breadcrumbs are lightly golden brown. Watch carefully so it doesn't burn. Serve with cooked red potatoes tossed with some butter, fresh parsley and salt and pepper. A nice salad and wine.
Lobster to Die For
6 lbs. fresh lobster
2 oz. Cognac
1 1/2 cups Muscadet wine (a light dry French white wine)
1/4 cup oil
6 shallots, finely chopped
2 garlic cloves, finely minced
1/2 cup fresh parsley, chopped
6 ruby red tomatoes, peeled, seeded and chopped
1 bouquet garni (parsley sprigs, bay leaf and fresh thyme) tie together with long kitchen twine
salt and freshly ground black pepper
3 Tbl. butter
Cut lobsters in half, cut the tail in chunks, reserve the coral, break open claws, but do not crush meat. In a large Dutch oven add oil and saute lobster until they turn red. Remove from pan. Pour out oil leaving about 1 Tbl. and saute shallots, garlic and parsley for 2 minutes, stir in tomatoes and bouquet garni. Stir in the wine and Cognac and season with salt and pepper. Add back lobster pieces, cover and simmer for 20 minutes. Remove lobster pieces and keep warm. Turn up heat and reduce liquid by half. Mash the butter and coral together and add the butter in small pieces to reduced sauce whisking and cooking until sauce is thickened and smooth. Add back lobster pieces and heat through. Transfer sauce and lobster to a serving platter. Serve with French baguette and a tossed salad and a lovely light crisp white wine.
Grilled Steaks
6 (1-inch) thick fillet mignon
8 Tbl. butter
2 Tbl. vegetable oil
sea salt and freshly cracked black pepper
7 garlic cloves, peeled and chopped
4 Tbl. fresh parsley, chopped
In a small saute pan, drizzle in some oil and add garlic cooking for about 2 minutes, stir in parsley and cook for about 30 seconds. Remove from heat and cool. When garlic is cooled, add to a bowl butter and mix in cooled garlic and parsley, add a little salt and pepper. Lay down some plastic wrap and add butter shaping into a thick log shape, wrap up in plastic wrap and chill for about 1 hour. For steaks; heat grill and rub with oil. Season steaks on both sides with salt and pepper and cook to desired doneness. Place cooked steaks onto serving platter, slice pieces of butter and place on each steak to melt. Serve with a simple salad, frites and some glazed carrots. A nice full bodied red wine such as Shiraz or Syrah would be nice.
Roasted Chicken with Herbed Boursin
1 (3 to 5 lb.) roasting chicken, rinsed in cold water, cleaned and patted dry with paper towels
2 Tbl. unsalted butter
2 Tbl. whipping cream
1 (5 oz.) package Herbed Boursin cheese, cut into pieces
2 garlic cloves, minced
2 Tbl. fresh parsley, minced
1 Tbl. fresh chives, minced
1/4 tsp. cayenne
1/2 tsp. freshly cracked black peppercorns
1 1/2 cups chicken stock (good quality such as Kitchen Basics)
salt and freshly ground black pepper
Preheat oven to 375 degrees. In a bowl add Boursin, cream and herbs, mixing well to combine. Place chicken onto clean work surface, slightly pull the skin from the breast and place some of the Boursin mixture between the breast meat and the skin. Put the rest of the mixture into cavity. Rub butter all over chicken and season with salt and pepper. Tie legs together with kitchen twine.
Spread the remaining butter into roasting pan and place chicken on top breast side up. Pour in 1 cup chicken stock and roast chicken for 1 hour, basing every 10 minutes. Transfer chicken to cutting board and cover loosely with foil resting for 10 minutes. Discard string. Make a pan sauce with remaining 1/2 cup chicken stock. Carve the chicken and place onto serving platter, drizzle over pan juices. Serve with garlic mashed potatoes, steamed carrots and French baguette.
Chops with Dijon Sauce
6 bone-in (1-inch) chops - I personally think the bone adds extra flavor
1/2 cup creme fraiche (or heavy whipping cream)
3 heaping Tbl. Dijon
1 Tbl. capers, drained
1/4 cup butter
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Mix the creme fraiche with mustard and capers. Melt the butter into a large saute pan, season chops on each side with salt and pepper and place into pan. Cook for about 8 minutes on each side. Pour the mustard sauce over chops and reduce heat and cover cooking on low to simmer for about 10 minutes. Remove chops to serving platter and sprinkle on parsley. Serve with garlic mashed potatoes, or cooked egg noodles. A side salad, French baguette and a Pinot, Chardonnay or Beaujolais wine.
Creamy Mussels
2 lbs. mussels, cleaned and debearded
sea salt and freshly ground black pepper
1/3 cup heavy whipping cream
2 shallots, finely diced
1/2 cup dry white wine
5 stems of fresh thyme
2 oz. Roquefort, crumbled
In a wide and deep saute pan add 1 Tbl. olive oil over medium. Add shallots and cook about 2 minutes. Add wine and thyme and increase heat to high. When wine boils add Roquefort and mussels. Season with salt and pepper. Cover and cook on medium high for about 5 minutes or until the mussels have opened. Discard any that don't open. Turn off heat and stir in cream. Pour into a serving platter and serve with chewy country bread for dipping up juices, a nice salad and white wine.
Poached Pears
1 cup sugar
3 cups white wine
3 cups cold water
1 orange - peel cut into 1 x 3 strips
1 cinnamon stick
8 whole cloves
2 tsp. pure vanilla extract
7 Bosc pears, peeled and cored leaves stems intact (slightly under ripe)
Sauce
1/3 cup heavy whipping cream
1/3 cup Angelico liqueur
1/4 cup sugar
pinch of salt
1 cup semisweet chocolate chips (good quality)
Vanilla ice cream
In a large Dutch oven combine sugar, white wine, water, orange strips, cinnamon stick, cloves, and vanilla. Bring to a boil, stirring to dissolve sugar. Add the peeled pears stems side up and simmer 20 minutes. Remove pears from liquid with a slotted spoon and refrigerate for 2 hours. The poaching liquid can be store in fridge and reused.
For sauce; bring the cream, liqueur, sugar and salt to a boil in saucepan. Remove from heat and add chocolate, cover. After about 3 minutes stir the chocolate until smooth and silky. To serve; in beautiful dessert bowls, add a spoonful of ice cream, top with a chilled pear standing upright and drizzle over the warm silky delicious rich chocolate sauce.
Strawberries with Champagne Sauce
4 egg yolks
1/4 cup sugar
1/8 tsp. salt
3 Tbl. champagne
2 pints of strawberries, leave on stems (wash in cold water and pat dry with paper towels)
In a large bowl, beat with a hand mixer the egg yolks, sugar and salt for about 1 minute until mixture is pale yellow. Over a pot of simmering water carefully place the bowl. You don't want bowl to touch the water, continue mixing for about 5 minutes or until it doubles in volume. Add the champagne and mix for 2 more minutes. Place berries into pretty serving bowls and drizzle over sauce.
Bon Appetit
"Teach me Your way, O Lord; I will walk in Your truth." - Psalm 86:11
"Wait for the Lord, be strong and let your heart take courage; yes, wait for the Lord." - Psalm 27:14
1 comment:
Julia. Love your recipes. I sent you an email and it was returned. Please contact me. Thanks.
Joan
Post a Comment