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  • Gratin Dauphinois (Potatoes au gratin)

    15 January 2010 ( #Gratins and Sides )

    The name gratin dauphinois refers to the Dauphine region of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes and cream cooked in a buttered dish...

  • Quiche Lorraine

    15 January 2010 ( #Salted Pies )

    In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Quiche is now a classic dish of French cuisine. Quiche actually originated in Germany, which the French later renamed Lorraine....

  • Tarte Tatin

    29 December 2009 ( #Desserts )

    Tarte Tatin is an upside-down apple tart in which the apples are caramelized in before the tart is baked. Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte Beuvron in France in 1898. The hotel was run by two...

  • Ratatouille (French vegetables stew)

    14 January 2010 ( #Gratins and Sides )

    Ratatouille is a traditional French Provencal stewed vegetables dish, originating from Nice, France. The full name of the dish is ratatouille nicoise. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied...

  • Blanquette de veau (French veal dish)

    15 December 2009 ( #French Cooking )

    Blanquette de veau is a French veal dish. The term 'blanquette' comes from the French word for "white" (blanc), being a ragout (stew) with a white sauce. In a typical recipe, pieces of veal meat (shoulder, breast) and aromatic vegetables (onion, celery,...

  • Osso-Bucco a la milanaise (Osso Buco alla milanese)

    10 January 2010 ( #International cooking )

    Ossobuco alla milanese is a dish from Milan, Italy, capital of Lombardy, of braised veal shank cooked with tomatoes, garlic, a bouquet garni, lemon peel. . The shank is cut across the bone into slices, browned, and braised in white wine and herbs and...

  • Boeuf Bourguignon (Beef Bourguignon)

    14 December 2009 ( #French Cooking )

    Beef bourguignon also called Beef Burgundy, is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni and...

  • Poulet a la creme (Chicken with cream sauce)

    11 December 2009 ( #French Cooking )

    There are countless variations of the dish Poulet a la creme. Made famous in the Bresse region in France, this recipe is a preparation of chicken browned in butter and then braised in a thyme-infused wine and cream reduction. The chicken is served with...

  • Tomates farcies (Meat stuffed tomatoes)

    12 December 2009 ( #French Cooking )

    There are those simple dishes that you want to make because you need family food, and because it reminds you of what your mum used to make when you were a child. Stuffed tomatoes are that kind of food for me. Those big tasty tomatoes are stuffed with...

  • Pot-au-feu (French beef stew)

    13 December 2009 ( #French Cooking )

    The pot-au-feu ( "pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients. A typical pot-au-feu contains: - low-cost cuts of beef that need long cooking, - usually some kind of cartilaginous meat, such as oxtail...

  • Petit sale aux lentilles ( Petit Sale aux Lentils )

    11 December 2009 ( #French Cooking )

    Petit salé aux lentilles is traditional French cooking. What is called "Petit salé" is different parts of the pork which have been salted, like hock, shoulder and ribs. Meat and lentils, bacon and smoked sausages are cooked together with carrots, onions,...

  • Verrines

    30 December 2009 ( #Verrines )

    A Verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. The word Verrine ( pronounced vair-EEN ) refers to the French word for glass "verre". Savory or sweet, cold or warm, sophisticated or casual,...

  • Tartiflette (Potatoes au gratin with Reblochon cheese, onions and bacon)

    10 December 2009 ( #French Cooking )

    Tartiflette is a French dish from the Savoy region, in the French Alps. It originated in the valley of Aravis, home of reblochon cheese, the only cheese permitted to be used on a tartiflette. Tartiflette is a "Potatoes au gratin" with Reblochon cheese,...

  • Choucroute garnie (Dressed sauerkraut)

    09 December 2009 ( #French Cooking )

    Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages, other salted meats, charcuterie and potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation...

  • Poulet basquaise (Basque chicken)

    05 December 2009 ( #French Cooking )

    This chicken recipe is originating from the South-West of France, close to the spanish border. This classic recipe uses the traditional Basque ingredients of ham, bell peppers, and smoky paprika. Paprika gives a particular flavor that's a little different...

  • Salade nicoise (Nicoise salad)

    20 January 2010 ( #Salads )

    Niçoise salad is a specialty of the Cote d'Azur) region of France, originating in and named for the city of Nice. The salad or “salade” is displayed on a flat plate or platter and arranged on a bed of lettuce The vegetables are individually prepared,...

  • Tiramisu

    30 December 2009 ( #Desserts )

    Tiramisu is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee or rum (optional), layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped...

  • Le Grand Aioli

    06 December 2009 ( #French Cooking )

    Aioli is a sauce made of garlic and olive oil. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons. In Provence, aioli (or more formally, Le Grand Aïoli) also designates a complete dish consisting of various boiled...

  • Saumon en croute (Salmon in puffed pastry)

    08 December 2009 ( #French Cooking )

    What an elegant entrée, this salmon cooked in a fish-shaped puffed pastry. This is an excellent blend of salmon, spinach, creamy herb sauce and puff pastry. For a dinner party or buffet dish guaranteed to wow guests ! $ 22.50 per person Minimum 6 guests....

  • Steak tartare (Raw ground beef)

    07 December 2009 ( #French Cooking )

    Steak tartare is a meat dish made from finely chopped or ground raw beef. It is often served with onions, garlic, capers, herbs and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), and a egg yolk. A popular...

  • Tarte a l'oignon (French onion pie)

    12 January 2010 ( #Salted Pies )

    A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell. This is a traditional French holiday side...

  • Lasagna alla bolognese

    07 January 2010 ( #International cooking )

    Lasagna is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne"). This is made with alternate layers of pasta, cheese, and a meat sauce...

  • Paella

    09 January 2010 ( #International cooking )

    Paella is a rice dish that originated in its modern form in the mid-19th century near lakeAlbufera, a lagoon near the eastern coast of Spain's Valencian region. Valencians, in turn, regard paella as one of their identity symbols. We provide two types...

  • Pissaladiere

    11 January 2010 ( #Salted Pies )

    Pissaladiere is a type of pizza made in southern France, around Nice, and in the Italian region of Liguria.. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered as a type of white pizza,...

  • Taboule (French Tabbouleh)

    19 January 2010 ( #Salads )

    Taboule is traditionally a dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. In France this recipe is made with more bulgur than herbs, and the primary ingredients are bulgur, tomatoes, onions, green and...

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