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        <title><![CDATA[The French Touch]]></title>
        <link>https://thefrenchtouch.over-blog.org/</link>
        <generator>Overblog - https://www.over-blog.com</generator>
        <description><![CDATA[French cooking in your dining room
]]></description>
                    <item>
    <title><![CDATA[The French Touch Catering]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-the-french-touch-catering-37184266.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-the-french-touch-catering-37184266.html</guid>
    <pubDate>Mon, 07 Feb 2011 01:35:00 +0100</pubDate>
    <description><![CDATA[Catering Services The French Touch is a new caterer in the Lehigh Valley and surrounding areas specializing in French cooking provided by chefs coming directly from France. We also provide dishes from around the world and we are open to any request you... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Orange Tiramisu]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-orange-tiramisu-66000382.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-orange-tiramisu-66000382.html</guid>
    <pubDate>Fri, 28 Jan 2011 23:36:00 +0100</pubDate>
    <description><![CDATA[The Orange Tiramisu is a declination of the regular Tiramisu, but coffee is replaced by orange juice in the same base of whipped mixture of egg yolks, mascarpone and sugar. This recipe contains Grand Marnier, and is topped with chocolate chips and dried... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Salade nicoise (Nicoise salad)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-salade-nicoise-nicoise-salad-43465203.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-salade-nicoise-nicoise-salad-43465203.html</guid>
    <pubDate>Wed, 20 Jan 2010 01:11:00 +0100</pubDate>
    <description><![CDATA[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,... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Taboule (French Tabbouleh)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-taboule-french-tabbouleh-45230736.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-taboule-french-tabbouleh-45230736.html</guid>
    <pubDate>Tue, 19 Jan 2010 00:35:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Salade grecque (Greek salad)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-salade-grecque-greek-salad-45231820.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-salade-grecque-greek-salad-45231820.html</guid>
    <pubDate>Mon, 18 Jan 2010 01:20:00 +0100</pubDate>
    <description><![CDATA[Greek salad is a common component of a Greek meal. In France this salad is served with lettuce, tomatoes, red onions, cucumber, black olives and feta cheese. This very healthy dish could be served as an appetizer, or as an accompaniment to a grilled meat.... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Salade de lentilles (Lentils salad)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-salade-de-lentilles-lentils-salad-45232105.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-salade-de-lentilles-lentils-salad-45232105.html</guid>
    <pubDate>Sun, 17 Jan 2010 01:35:00 +0100</pubDate>
    <description><![CDATA[Lentils salad is a traditional dish simultaneously unsual and rustic, dietetic and hearty. Enjoy the french use of lentils, filling as mashed potatoes but far more virtuous. This salad is served with ham or bacon and could be dressed with a traditional... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Tomates a la provencale (Baked tomatoes)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-tomates-a-la-provencale-baked-tomatoes-53333744.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-tomates-a-la-provencale-baked-tomatoes-53333744.html</guid>
    <pubDate>Sat, 16 Jan 2010 21:10:00 +0100</pubDate>
    <description><![CDATA[Baked tomatoes are a very traditional recipe from south of France. This very healthy dish, flavored with garlic and herbs, is a perfect side for grilled meat. $ 6.00 per person Minimum 6 guests ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Quiche Lorraine]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-36855853.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-36855853.html</guid>
    <pubDate>Fri, 15 Jan 2010 21:54:00 +0100</pubDate>
    <description><![CDATA[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.... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Gratin Dauphinois (Potatoes au gratin)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-36808374.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-36808374.html</guid>
    <pubDate>Fri, 15 Jan 2010 04:25:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Ratatouille (French vegetables stew)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-37031444.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-37031444.html</guid>
    <pubDate>Thu, 14 Jan 2010 01:38:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Tarte a la moutarde (Bacon, tomatoes cheese and mustard pie)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-tarte-a-la-moutarde-41124396.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-tarte-a-la-moutarde-41124396.html</guid>
    <pubDate>Thu, 14 Jan 2010 00:53:00 +0100</pubDate>
    <description><![CDATA[This a traditional family dish in France, made by all the mother and grand-mother. This savory tart is filled with mustard, tomato slices cheese and bacon. The best way to serve it and to emphasize its flavour is to serve it with a green salad. $ 25.00... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Quiche saumon epinards (Salmon and spinach pie)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-quiche-saumon-epinards-salmon-and-spinach-pie-44169789.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-quiche-saumon-epinards-salmon-and-spinach-pie-44169789.html</guid>
    <pubDate>Wed, 13 Jan 2010 04:03:00 +0100</pubDate>
    <description><![CDATA[This tasty and healthy recipe Salmon and spinach pie will enjoy the whole family. Fish pie is also a sure winner with guests. With layers of fresh salmon, wilted spinach scented with nutmeg., this is a real tasty recipe. $ 35.00 a pie Serves 6 to 10 ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Gratin de courgettes (Zucchini au gratin)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-gratin-de-courgettes-zucchini-au-gratin-45229902.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-gratin-de-courgettes-zucchini-au-gratin-45229902.html</guid>
    <pubDate>Wed, 13 Jan 2010 00:09:00 +0100</pubDate>
    <description><![CDATA[Zucchini au gratin is a traditional recipe from the South East of France. This family dish is made with fresh zucchini cooked in a bechamel. $ 39 a dish. Serves 8 to 12. ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Gratin de macaroni (French macaroni and cheese)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-37150507.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-37150507.html</guid>
    <pubDate>Tue, 12 Jan 2010 00:50:00 +0100</pubDate>
    <description><![CDATA[This is macaroni as you’ve never ate it before! Rich, creamy inside, and with grilled Gruyere (Swiss Cheese) on the top. $ 34.00 a dish Serves 8 to 12. ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Tarte a l'oignon (French onion pie)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-tarte-a-l-oignon-french-onion-pie-44303539.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-tarte-a-l-oignon-french-onion-pie-44303539.html</guid>
    <pubDate>Tue, 12 Jan 2010 00:13:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Pissaladiere]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-pissaladiere-44307047.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-pissaladiere-44307047.html</guid>
    <pubDate>Mon, 11 Jan 2010 04:43:00 +0100</pubDate>
    <description><![CDATA[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,... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Quiche Broccolis (Broccoli quiche)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-quiche-broccolis-broccoli-quiche-53322747.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-quiche-broccolis-broccoli-quiche-53322747.html</guid>
    <pubDate>Sun, 10 Jan 2010 17:05:00 +0100</pubDate>
    <description><![CDATA[One of the traditional vegeterian quiche , Broccoli quiche is however tasty, colorful and healthy If you prefer another vegetable you can chose among the following ones : - Spinach - Asparagus - Leeks - Mushrooms - Tomatoes - Zucchini - Eggplant - Mixed... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Osso-Bucco a la milanaise (Osso Buco alla milanese)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-37031490.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-37031490.html</guid>
    <pubDate>Sun, 10 Jan 2010 01:40:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Paella]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-paella-44303766.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-paella-44303766.html</guid>
    <pubDate>Sat, 09 Jan 2010 00:21:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Gratin de poireaux (Leeks au gratin)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-gratin-de-poireaux-leeks-au-gratin-43451639.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-gratin-de-poireaux-leeks-au-gratin-43451639.html</guid>
    <pubDate>Thu, 07 Jan 2010 20:16:00 +0100</pubDate>
    <description><![CDATA[Leeks au gratin is an incredibly flavorful and impressive recipe to serve. Deeply aromatic, plain and yet a little sophisticated this dish may be served with bacon inside. Be ready to be congratulated by your guests ! $ 42.00 a dish Serves 8 to 12. ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Lasagna alla bolognese]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-lasagna-alla-bolognese-44303633.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-lasagna-alla-bolognese-44303633.html</guid>
    <pubDate>Thu, 07 Jan 2010 00:16:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Piece montee (Croquembouche)]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-piece-montee-croquembouche-49163943.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-piece-montee-croquembouche-49163943.html</guid>
    <pubDate>Thu, 31 Dec 2009 23:30:00 +0100</pubDate>
    <description><![CDATA[The Croquembouche is a traditional French style Wedding cake made from choux buns filled with fresh French pastry cream and covered in spun caramel. This beautiful cake could be the masterpiece of a wedding, a birthday party, or any formal event. Croquembouche... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Tiramisu]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-tiramisu-44098296.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-tiramisu-44098296.html</guid>
    <pubDate>Wed, 30 Dec 2009 03:28:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Verrines]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-verrines-42898052.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-verrines-42898052.html</guid>
    <pubDate>Wed, 30 Dec 2009 00:18:00 +0100</pubDate>
    <description><![CDATA[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,... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
    </item>
                    <item>
    <title><![CDATA[Tarte Tatin]]></title>
    <link><![CDATA[https://thefrenchtouch.over-blog.org/article-37031420.html]]></link>
    <guid>https://thefrenchtouch.over-blog.org/article-37031420.html</guid>
    <pubDate>Tue, 29 Dec 2009 01:36:00 +0100</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[Eric]]></dc:creator>
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