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Tarte a l'oignon (French onion pie)
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...
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Le Grand Aioli
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...
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Petit sale aux lentilles ( Petit Sale aux Lentils )
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,...
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Osso-Bucco a la milanaise (Osso Buco alla milanese)
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...
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Gratin Dauphinois (Potatoes au gratin)
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...
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Quiche Broccolis (Broccoli quiche)
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...
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Mousse de poisson au coulis de tomates (Fish Mousse with tomato coulis)
Fish Mousse is a savory dish made of ingredients which are blended and folded together. The mixture may be hot or cold, and contain whipped egg whites to lighten it. Cream is also used to lighten this dishe, though when used in large quantities, this...
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Taboule (French Tabbouleh)
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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Choucroute garnie (Dressed sauerkraut)
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...
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Orange Tiramisu
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...
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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,...
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Blanquette de veau (French veal dish)
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,...
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Pissaladiere
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,...
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Ratatouille (French vegetables stew)
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...
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Paella
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...
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Quiche Lorraine
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....
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Lasagna alla bolognese
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...
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Saumon en croute (Salmon in puffed pastry)
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....
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Tarte Tatin
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...
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Salade grecque (Greek salad)
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....
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Piece montee (Croquembouche)
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...
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Boeuf Bourguignon (Beef Bourguignon)
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...
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Pot-au-feu (French beef stew)
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...
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Poulet a la creme (Chicken with cream sauce)
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...
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Salade de lentilles (Lentils salad)
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...