ma cuisine française
I love French food and I love to prepare French dishes. I gravitate towards very traditional “Bistro” types of food and have little interest in haute cuisine or nouvelle cuisine. All of these images are of food I've prepared in my kitchen (Ma Cuisine Française).
Most of the following recipes also include a downloadable recipe in PDF format. I'm neither a chef or a cookbook author. These are recipes that work for me, acquired from various sources. Occasionally, I heavily modify a recipe. When I do so, the original recipe will be beneath my modified version.
Most of the following recipes also include a downloadable recipe in PDF format. I'm neither a chef or a cookbook author. These are recipes that work for me, acquired from various sources. Occasionally, I heavily modify a recipe. When I do so, the original recipe will be beneath my modified version.
Filet Mignon de Porc
This is sliced pork tenderloin, served with a green peppercorn and blue cheese sauce. It's accompanied by a gratin of rice, zucchini and spinach.
filet_mignon_de_porc.pdf
green_peppercorn_and_blue_cheese_sauce.pdf
gratin_of_rice_zucchini_and_spinich.pdf
This is sliced pork tenderloin, served with a green peppercorn and blue cheese sauce. It's accompanied by a gratin of rice, zucchini and spinach.
filet_mignon_de_porc.pdf
green_peppercorn_and_blue_cheese_sauce.pdf
gratin_of_rice_zucchini_and_spinich.pdf
Ficelle Picarde
Ficelle Picarde is a classic dish originating from the Picardy region of Northern France. It consists of a crêpe filled with duxelles and ham, and crème fraîche or Béchamel sauce. The filled pancake is then rolled up, topped with Béchamel and grated Gruyère and baked.
ficelle_picarde.pdf
Ficelle Picarde is a classic dish originating from the Picardy region of Northern France. It consists of a crêpe filled with duxelles and ham, and crème fraîche or Béchamel sauce. The filled pancake is then rolled up, topped with Béchamel and grated Gruyère and baked.
ficelle_picarde.pdf
Gnocchi Parisienne
This is totally different from the familiar gnocchi made with potato. Gnocchi Parisienne is one of the many dishes that can be made with Pâte à Choux.
gnocchi_parisienne.pdf
This is totally different from the familiar gnocchi made with potato. Gnocchi Parisienne is one of the many dishes that can be made with Pâte à Choux.
gnocchi_parisienne.pdf
Blanquette de Veau
This is the classic veal stew in a white sauce. There are quite a few variations but this recipe does not use flour for thickening the sauce; i.e., it is gluten-free. The braising stock is thickened with a mixture of cream and egg yolks.
blanquette_de_veau.pdf
This is the classic veal stew in a white sauce. There are quite a few variations but this recipe does not use flour for thickening the sauce; i.e., it is gluten-free. The braising stock is thickened with a mixture of cream and egg yolks.
blanquette_de_veau.pdf
Cassoulet
Cassoulet is the famous dish of southern France. It's a stew of white beans, Toulouse sausage, pork belly and confit de canard (duck confit).
To be correct, cassoulet should be served in a cassole, My cassoles are from Crockett Pottery. click here
It took me quite a long time to work out the recipe; a number of my earlier attempts went directly into la poubelle (trashcan).
Cassoulet is one of my absolute favorite dishes.
cassoulet.pdf
Cassoulet is the famous dish of southern France. It's a stew of white beans, Toulouse sausage, pork belly and confit de canard (duck confit).
To be correct, cassoulet should be served in a cassole, My cassoles are from Crockett Pottery. click here
It took me quite a long time to work out the recipe; a number of my earlier attempts went directly into la poubelle (trashcan).
Cassoulet is one of my absolute favorite dishes.
cassoulet.pdf
Choucroute Garnie
Choucroute is the French word for sauerkraut. This dish is a traditional specialty of the Alsace region of France, reflecting its German ancestry. Basically, it is sauerkraut topped ("Garnie"-garnished ) with a selection of meats and small potatoes. My recipe includes pork loin, pork shoulder, pork belly, ham hock, salt pork, smoked pork chops and sausages.
choucroute_garnie.pdf
Choucroute is the French word for sauerkraut. This dish is a traditional specialty of the Alsace region of France, reflecting its German ancestry. Basically, it is sauerkraut topped ("Garnie"-garnished ) with a selection of meats and small potatoes. My recipe includes pork loin, pork shoulder, pork belly, ham hock, salt pork, smoked pork chops and sausages.
choucroute_garnie.pdf
Boeuf Bourguignon
Boeuf Bourguignon is the classic beef stew of France. The beef is braised in red wine and beef stock, carrots, onions and garnished with pearl onions, mushrooms and bacon.
boeuf_bourguignon.pdf
Boeuf Bourguignon is the classic beef stew of France. The beef is braised in red wine and beef stock, carrots, onions and garnished with pearl onions, mushrooms and bacon.
boeuf_bourguignon.pdf
Baguettes
What can I say? They are baguettes! My baguettes are better than any I've bought in St. Louis. A lot of credit must go to the Emile Henry Baguette Baker. click here
baguettes.pdf
What can I say? They are baguettes! My baguettes are better than any I've bought in St. Louis. A lot of credit must go to the Emile Henry Baguette Baker. click here
baguettes.pdf
Galette complète
Galettes are crêpes made with buckwheat flour instead of wheat flour and are associated with the region of Brittany. Authentic recipes only use buckwheat flour, hence they are gluten free. There are numerous variations but I prefer "Complète", filled with sliced ham and Gruyère cheese and topped with an egg. With a small salad, it's a wonderful dinner.
galettes.pdf
Galettes are crêpes made with buckwheat flour instead of wheat flour and are associated with the region of Brittany. Authentic recipes only use buckwheat flour, hence they are gluten free. There are numerous variations but I prefer "Complète", filled with sliced ham and Gruyère cheese and topped with an egg. With a small salad, it's a wonderful dinner.
galettes.pdf
Raclette
Raclette is a specific type of cheese plus a tabletop appliance and a dining experience. While Swiss in origin, it is very popular throughout France. The raclette appliance/grill is available with either a granite or a non-stick grilling surface. While grilling meats and vegetables on the top of the grill, the Raclette cheese, in individual coupelles are placed beneath the the grilling surface and heating element. The melted cheese is then poured over small boiled potatoes. My Raclette dinner normally includes bacon, sliced filet or ribeye, small sausages, courgette (zucchini), mushrooms and small new potatoes. It's participatory dining and lots of fun.
raclette.pdf
Raclette is a specific type of cheese plus a tabletop appliance and a dining experience. While Swiss in origin, it is very popular throughout France. The raclette appliance/grill is available with either a granite or a non-stick grilling surface. While grilling meats and vegetables on the top of the grill, the Raclette cheese, in individual coupelles are placed beneath the the grilling surface and heating element. The melted cheese is then poured over small boiled potatoes. My Raclette dinner normally includes bacon, sliced filet or ribeye, small sausages, courgette (zucchini), mushrooms and small new potatoes. It's participatory dining and lots of fun.
raclette.pdf
Tartiflette
Tartiflette is a dish from Savoy, in the French Alps. It’s a casserole of potatoes, bacon, onions and cheese. The dish is supposed to be made with Reblochon cheese, which is unavailable in the U. S.. Brie or Camembert are very good substitutes. Tartiflette is a rather recent recipe, becoming popular in the 1980’s due to the promotional efforts of Le Syndicat Interprofessionnel du Reblochon.
raclette.pdf
Tartiflette is a dish from Savoy, in the French Alps. It’s a casserole of potatoes, bacon, onions and cheese. The dish is supposed to be made with Reblochon cheese, which is unavailable in the U. S.. Brie or Camembert are very good substitutes. Tartiflette is a rather recent recipe, becoming popular in the 1980’s due to the promotional efforts of Le Syndicat Interprofessionnel du Reblochon.
raclette.pdf
Moules Frites
Mussels and fries. Originating in Belgium, this dish is quite popular in France. To be served properly, one needs a cocotte specifically designed to serve moules; the top serves as a bowl for the discarded shells.
moules.pdf
Mussels and fries. Originating in Belgium, this dish is quite popular in France. To be served properly, one needs a cocotte specifically designed to serve moules; the top serves as a bowl for the discarded shells.
moules.pdf
Soupe à l’Oignon Gratinée
Soupe à l'Oignon Gratinée (French Onion Soup) is one of the few French foods that originated in Paris; most famous dishes originate from other regions within France. In our home, it's a great dinner when accompanied by a nice salad.
soupe_oignon.pdf
Soupe à l'Oignon Gratinée (French Onion Soup) is one of the few French foods that originated in Paris; most famous dishes originate from other regions within France. In our home, it's a great dinner when accompanied by a nice salad.
soupe_oignon.pdf
Tarte Fruit Frais
Tarte Fruit Frais translates to "fresh fruit tart." The crust is made of AP flour and A LOT of butter. The custard filling includes white baking chips, cream and mascarpone cheese.
tarte_fruit_frais.pdf
Tarte Fruit Frais translates to "fresh fruit tart." The crust is made of AP flour and A LOT of butter. The custard filling includes white baking chips, cream and mascarpone cheese.
tarte_fruit_frais.pdf
Pâté
My Terrine could also be called Pâté. It's a rustic style, with the various meats coarsely ground. The recipe includes pork shoulder, bacon and pork liver.
terrine.pdf
My Terrine could also be called Pâté. It's a rustic style, with the various meats coarsely ground. The recipe includes pork shoulder, bacon and pork liver.
terrine.pdf
Croque Madame
Croque Madame is made with toasted bread, ham, cheese, and a fried egg on top. Without the egg, it's a Croque Monsieur. In addition to the ham and cheese (Gruyère), there's lots of butter (Naturally!) and Béchamel Sauce. It's the ultimate ham and cheese sandwich!
croque_madame.pdf
Croque Madame is made with toasted bread, ham, cheese, and a fried egg on top. Without the egg, it's a Croque Monsieur. In addition to the ham and cheese (Gruyère), there's lots of butter (Naturally!) and Béchamel Sauce. It's the ultimate ham and cheese sandwich!
croque_madame.pdf
Crêpe avec beurre et sucre
Crêpe avec beurre et sucre translates to "crepe with butter and sugar."
crepe.pdf
Crêpe avec beurre et sucre translates to "crepe with butter and sugar."
crepe.pdf
Poulet au Vinaigre
Poulet au Vinaigre translates to "chicken in vinegar." The sauce is made with cream, herbs, wine and a small amount of red wine vinegar.
poulet_au_vinaigre.pdf
Poulet au Vinaigre translates to "chicken in vinegar." The sauce is made with cream, herbs, wine and a small amount of red wine vinegar.
poulet_au_vinaigre.pdf
Crème Vichyssoise Glacée
Crème Vichyssoise Glacée is a soup that is served cold. It is made from leeks, potatoes, cream and chicken stock, and is usually garnished with chives. It's a summer soup.
bearnaise.pdf
Crème Vichyssoise Glacée is a soup that is served cold. It is made from leeks, potatoes, cream and chicken stock, and is usually garnished with chives. It's a summer soup.
bearnaise.pdf
Sauce Béarnaise
Sauce Béarnaise is a derivative of Hollandaise Sauce, one of the Mother Sauces of French cuisine. The primary flavor comes from tarragon, shallots and peppercorns. It's normally served with red meat. Emulsified hot sauces are very difficult to master. If you don't manage your heat correctly, the sauce "breaks" with everything separating into a greasy mess. It goes into the trash can. I like to say that my success with these sauces is due to the sauce class I took in Paris, but that wouldn't be true. I really learned how to make sauces from a guy on YouTube!
bearnaise.pdf
Sauce Béarnaise is a derivative of Hollandaise Sauce, one of the Mother Sauces of French cuisine. The primary flavor comes from tarragon, shallots and peppercorns. It's normally served with red meat. Emulsified hot sauces are very difficult to master. If you don't manage your heat correctly, the sauce "breaks" with everything separating into a greasy mess. It goes into the trash can. I like to say that my success with these sauces is due to the sauce class I took in Paris, but that wouldn't be true. I really learned how to make sauces from a guy on YouTube!
bearnaise.pdf
Steak frites
Steak frites consists of a grilled steak served with French fries. When serving steak, I'll always pair with a sauce - Sauce au Pauve or Sauce Béarnaise. In France, steaks are rather small and tough. At Chez Chosid, steaks are large and wonderfully tender. Mine are better!
My recipe for a steak is rather involved. It starts sous vide and then the steak is finished on an Otto Wilde Over-Fired-Broiler. Basically, it's a home salamander running at 1,500°. Being able to sear a steak at such a high temperature is how one makes restaurant quality steaks at home.
The sauce pictured is Sauce au Poivre. Although I have a deep fryer and make fries in it, the potatoes in this picture were made in an air fryer.
sauce_au_poivre.pdf
air-fryer_frites.pdf
Steak frites consists of a grilled steak served with French fries. When serving steak, I'll always pair with a sauce - Sauce au Pauve or Sauce Béarnaise. In France, steaks are rather small and tough. At Chez Chosid, steaks are large and wonderfully tender. Mine are better!
My recipe for a steak is rather involved. It starts sous vide and then the steak is finished on an Otto Wilde Over-Fired-Broiler. Basically, it's a home salamander running at 1,500°. Being able to sear a steak at such a high temperature is how one makes restaurant quality steaks at home.
The sauce pictured is Sauce au Poivre. Although I have a deep fryer and make fries in it, the potatoes in this picture were made in an air fryer.
sauce_au_poivre.pdf
air-fryer_frites.pdf
Canard à l’Orange
Canard à l'Orange is "duck with orange sauce." The traditional recipe uses Seville oranges which are quite bitter and quite hard to find. I found them.
canard_orange.pdf
Canard à l'Orange is "duck with orange sauce." The traditional recipe uses Seville oranges which are quite bitter and quite hard to find. I found them.
canard_orange.pdf
Tarte Citron
Tarte citron (Lemon Tart) is a dessert that consists of a buttery pastry shell filled with a tangy, creamy lemon custard.
tarte_au_citron.pdf
Tarte citron (Lemon Tart) is a dessert that consists of a buttery pastry shell filled with a tangy, creamy lemon custard.
tarte_au_citron.pdf
Chicken Honfleur, served with asparagus and Hollandaise
Poulet (chicken) Honfleur originated in the coastal town of Honfleur in Normandy. The sauce includes Calvados, the apple brandy from Normandy.
Sauce Hollandaise is one of the Mother Sauces of French cuisine. The sauce is made from a mixture of egg yolks, lemon juice, and melted clarified butter, which is whisked together over low heat until it becomes smooth and creamy. The sauce has a rich and velvety texture and a tangy flavor that pairs perfectly with vegetables and breakfast dishes (The sauce used with Eggs Benedict is Hollandaise).
poulet_honfleur.pdf
Poulet (chicken) Honfleur originated in the coastal town of Honfleur in Normandy. The sauce includes Calvados, the apple brandy from Normandy.
Sauce Hollandaise is one of the Mother Sauces of French cuisine. The sauce is made from a mixture of egg yolks, lemon juice, and melted clarified butter, which is whisked together over low heat until it becomes smooth and creamy. The sauce has a rich and velvety texture and a tangy flavor that pairs perfectly with vegetables and breakfast dishes (The sauce used with Eggs Benedict is Hollandaise).
poulet_honfleur.pdf
Salade Lyonnaise
Salade Lyonnaise originated in the city of Lyon. The salad typically consists of frisée lettuce, lardons (thick-cut bacon), croutons, and a poached egg, all dressed with a warm vinaigrette made from bacon drippings, Dijon mustard, and red wine vinegar.
salade_lyonnaise.pdf
Salade Lyonnaise originated in the city of Lyon. The salad typically consists of frisée lettuce, lardons (thick-cut bacon), croutons, and a poached egg, all dressed with a warm vinaigrette made from bacon drippings, Dijon mustard, and red wine vinegar.
salade_lyonnaise.pdf
Poulet à L'Estragon
Poulet Estragon translates to "chicken tarragon." The sauce includes a lot of tarragon which provides the main flavor of the dish.
poulet_estragon.pdf
Poulet Estragon translates to "chicken tarragon." The sauce includes a lot of tarragon which provides the main flavor of the dish.
poulet_estragon.pdf
Œufs Dur Mayonnaise
Oeufs mayonnaise is a bistro favorite and is quite simple to prepare. It is hard-boiled eggs topped with mayonnaise. I often serve with a garnish of caviar.
mayonnaise.pdf
Oeufs mayonnaise is a bistro favorite and is quite simple to prepare. It is hard-boiled eggs topped with mayonnaise. I often serve with a garnish of caviar.
mayonnaise.pdf
Escargot
Escargot are snails and are extremely popular in France. They are served with a garlicky butter and placed on a special plate or placed inside snail shells and served on a different special plate. Serving in the shell makes no sense to me since you now have one more (Many more!) items to wash…all of the shells. I prefer to serve on the special plates with wells, large enough for the snail plus the butter. I have two sets of plates with one for six escargot and one for twelve. I serve escargot as a dinner, with a salad, and normally use the twelve-well plates.
Rarely do restaurants use fresh snails; they are serving the canned product, available in many Asian grocery stores or online. I've also purchased the much more expensive French escargot and cannot tell the difference. The late Anthony Bourdain wrote about the use of canned snails in fine restaurants.
escargot.pdf
Escargot are snails and are extremely popular in France. They are served with a garlicky butter and placed on a special plate or placed inside snail shells and served on a different special plate. Serving in the shell makes no sense to me since you now have one more (Many more!) items to wash…all of the shells. I prefer to serve on the special plates with wells, large enough for the snail plus the butter. I have two sets of plates with one for six escargot and one for twelve. I serve escargot as a dinner, with a salad, and normally use the twelve-well plates.
Rarely do restaurants use fresh snails; they are serving the canned product, available in many Asian grocery stores or online. I've also purchased the much more expensive French escargot and cannot tell the difference. The late Anthony Bourdain wrote about the use of canned snails in fine restaurants.
escargot.pdf
Omelette
In France, the omelet is not a breakfast food but is served for lunch or dinner. Unlike the fluffy American-style preparation, a French omelet is very thin, never browned and is rolled and served. Although a simple dish, they are a bit of a challenge. With a side salad, it's a great light dinner.
In France, the omelet is not a breakfast food but is served for lunch or dinner. Unlike the fluffy American-style preparation, a French omelet is very thin, never browned and is rolled and served. Although a simple dish, they are a bit of a challenge. With a side salad, it's a great light dinner.
Poulet chasseur avec haricots verts
Poulet chasseur is "hunter-style chicken" and was originally a preparation for wild game. The sauce is made with tomatoes, mushrooms, onions, garlic, and white wine. Once, I made Faisan Chasseur, following the original recipe by using wild pheasant. It tasted like really bad, dry, chicken. Stick with chicken.
poulet_chasseur.pdf
Poulet chasseur is "hunter-style chicken" and was originally a preparation for wild game. The sauce is made with tomatoes, mushrooms, onions, garlic, and white wine. Once, I made Faisan Chasseur, following the original recipe by using wild pheasant. It tasted like really bad, dry, chicken. Stick with chicken.
poulet_chasseur.pdf
Poulet Provençal
Poulet Provençal, also known as "Chicken Provencal," originated in the Provence region of southern France. The dish typically consists of chicken that is braised in a sauce made from tomatoes, garlic, onions, olives, and a variety of aromatic herbs, including rosemary, thyme, and oregano.
poulet_provencal.pdf
Poulet Provençal, also known as "Chicken Provencal," originated in the Provence region of southern France. The dish typically consists of chicken that is braised in a sauce made from tomatoes, garlic, onions, olives, and a variety of aromatic herbs, including rosemary, thyme, and oregano.
poulet_provencal.pdf
Soupe Crème Champignons
Soupe Crème Champignons, also known as cream of mushroom soup, is a soup that is rich, velvety, with an earthy mushroom flavor. The soup typically includes a variety of mushrooms, such as cremini, shiitake, and portobello, that are sautéed with onions, garlic, and herbs in butter until tender and aromatic. Chicken broth is then added to the pot and the soup is simmered and then cream is added.
soupe_champignons.pdf
Soupe Crème Champignons, also known as cream of mushroom soup, is a soup that is rich, velvety, with an earthy mushroom flavor. The soup typically includes a variety of mushrooms, such as cremini, shiitake, and portobello, that are sautéed with onions, garlic, and herbs in butter until tender and aromatic. Chicken broth is then added to the pot and the soup is simmered and then cream is added.
soupe_champignons.pdf
Poulet Gaston Girard, Gratin Dauphinois et courgettes sauté
The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and to rectify it added Gruyère cheese, heavy cream and white wine and called it Poulet Gaston Gerard. Curnonsky loved it, and it's now a Dijon classic.
Gratin Dauphinois originated in the Dauphiné region of southeastern France. It is a rich casserole made with thinly sliced potatoes that are baked in a creamy sauce and topped with a layer of melted cheese. The potatoes are first baked in a mixture of heavy cream, milk, and garlic until tender and infused with flavor. The dish is then finished with a generous layer of grated cheese, typically Gruyère, which is melted under the broiler until golden brown and bubbly.
poulet_gaston_girard.pdf
gratin_dauphinois.pdf
The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and to rectify it added Gruyère cheese, heavy cream and white wine and called it Poulet Gaston Gerard. Curnonsky loved it, and it's now a Dijon classic.
Gratin Dauphinois originated in the Dauphiné region of southeastern France. It is a rich casserole made with thinly sliced potatoes that are baked in a creamy sauce and topped with a layer of melted cheese. The potatoes are first baked in a mixture of heavy cream, milk, and garlic until tender and infused with flavor. The dish is then finished with a generous layer of grated cheese, typically Gruyère, which is melted under the broiler until golden brown and bubbly.
poulet_gaston_girard.pdf
gratin_dauphinois.pdf
Poulet Crème Champignons
Poulet Crème Champignons, also known as chicken with cream and mushrooms, features chicken breasts that are cooked in a creamy mushroom sauce. The chicken is first sautéed and then simmered in a sauce made from mushrooms, cream, white wine, garlic, and herbs such as thyme and parsley.
poulet_champignons.pdf
Poulet Crème Champignons, also known as chicken with cream and mushrooms, features chicken breasts that are cooked in a creamy mushroom sauce. The chicken is first sautéed and then simmered in a sauce made from mushrooms, cream, white wine, garlic, and herbs such as thyme and parsley.
poulet_champignons.pdf
Poulet Rôti
Poulet Rôti, is roast chicken, is a classic dish that features a whole chicken that has been seasoned and roasted. I spatchcock the chicken and rub with a rosemary herb mixture before roasting. I serve poulet rôti with a sherry sauce. It's a rather good roast chicken.
poulet_roti.pdf
Poulet Rôti, is roast chicken, is a classic dish that features a whole chicken that has been seasoned and roasted. I spatchcock the chicken and rub with a rosemary herb mixture before roasting. I serve poulet rôti with a sherry sauce. It's a rather good roast chicken.
poulet_roti.pdf
Medallions de poulet avec Sauce Suprême au Champignon
Poulet avec Sauce Suprême, is chicken with supreme sauce. Chicken breasts are cooked in a rich and creamy sauce made with white wine, chicken broth, cream, and butter. The sauce is flavored with shallots, garlic, and herbs such as tarragon or thyme.
sauce_supreme.pdf
Poulet avec Sauce Suprême, is chicken with supreme sauce. Chicken breasts are cooked in a rich and creamy sauce made with white wine, chicken broth, cream, and butter. The sauce is flavored with shallots, garlic, and herbs such as tarragon or thyme.
sauce_supreme.pdf
Croque Monsieur
A croque monsieur and a croque madame (mentioned earlier on this page) are both classic sandwiches made with ham, cheese, and bread. The difference between the two is that a croque madame is a croque monsieur with the addition of a fried or poached egg on top.
A croque monsieur typically consists of a slice of ham and grated cheese sandwiched between two slices of pre-grilled bread. Before building the sandwich, each slice is covered with Béchamel sauce. After assembling the sandwich, it is covered with more Béchamel and grated Gruyère cheese. After a few minutes under the broiler, it's ready to serve.
A croque monsieur and a croque madame (mentioned earlier on this page) are both classic sandwiches made with ham, cheese, and bread. The difference between the two is that a croque madame is a croque monsieur with the addition of a fried or poached egg on top.
A croque monsieur typically consists of a slice of ham and grated cheese sandwiched between two slices of pre-grilled bread. Before building the sandwich, each slice is covered with Béchamel sauce. After assembling the sandwich, it is covered with more Béchamel and grated Gruyère cheese. After a few minutes under the broiler, it's ready to serve.
Pots de Crème
Pots de crème, which translates to "pots of cream" in English, is a dessert that is made by baking a custard in individual ceramic or glass jars or ramekins. The custard is made with eggs, heavy cream, sugar, and vanilla, and is normally flavored with chocolate. The custard is first cooked on the stovetop, then poured into the jars or ramekins and baked in a water bath until set. Once cooled, the pots de crème are chilled in the refrigerator until ready to serve.
pots_de_creme.pdf
Pots de crème, which translates to "pots of cream" in English, is a dessert that is made by baking a custard in individual ceramic or glass jars or ramekins. The custard is made with eggs, heavy cream, sugar, and vanilla, and is normally flavored with chocolate. The custard is first cooked on the stovetop, then poured into the jars or ramekins and baked in a water bath until set. Once cooled, the pots de crème are chilled in the refrigerator until ready to serve.
pots_de_creme.pdf
Poulet Sauté Alice with Jasmine rice
Sautéed Chicken Alice is a very simple preparation for chicken breasts. The sauce includes shallots, mushrooms, white wine, brown chicken stock, cognac and, of course, heavy cream.
poulet_alice.pdf
Sautéed Chicken Alice is a very simple preparation for chicken breasts. The sauce includes shallots, mushrooms, white wine, brown chicken stock, cognac and, of course, heavy cream.
poulet_alice.pdf
Coquilles St. Jacques Bonne Femme
Coquilles St. Jacques Bonne Femme is a dish that features scallops cooked in a creamy sauce, with wine, chicken broth, mushrooms, shallots and heavy cream. "Coquilles St. Jacques" refers to the scallops, while "Bonne Femme" means "good wife" in French.
st_jacques_bonne_femme.pdf
Coquilles St. Jacques Bonne Femme is a dish that features scallops cooked in a creamy sauce, with wine, chicken broth, mushrooms, shallots and heavy cream. "Coquilles St. Jacques" refers to the scallops, while "Bonne Femme" means "good wife" in French.
st_jacques_bonne_femme.pdf
Poulet au Paprika
The French version of Chicken Paprikash.
The French version of Chicken Paprikash.
Hachis Parmentier
Hachis Parmentier is the French version of shepherd's pie. It is named after Antoine-Augustin Parmentier, a French nutritionist who promoted the use of potatoes in French cuisine. The bottom layer is seasoned ground beef and the topping is potatoes with lots of cream and butter.
hachis_parmentier.pdf
Hachis Parmentier is the French version of shepherd's pie. It is named after Antoine-Augustin Parmentier, a French nutritionist who promoted the use of potatoes in French cuisine. The bottom layer is seasoned ground beef and the topping is potatoes with lots of cream and butter.
hachis_parmentier.pdf
Canelé de Bordeaux
Canelé de Bordeaux is a pastry that originated in the Bordeaux region of France. It is a small, cylindrical-shaped cake with a caramelized crust and a soft, custard-like center. The crust is crisp and dark brown, while the inside is soft and creamy.
The traditional recipe for Canelé de Bordeaux calls for a combination of flour, sugar, milk, egg yolks, butter, and vanilla. The batter is then poured into special copper molds that have been coated with beeswax and butter, and baked at a high temperature until the crust is caramelized and crispy.
Without going into a lot of detail, I've been working on my Canelé recipe for over a year.
Canelé de Bordeaux is a pastry that originated in the Bordeaux region of France. It is a small, cylindrical-shaped cake with a caramelized crust and a soft, custard-like center. The crust is crisp and dark brown, while the inside is soft and creamy.
The traditional recipe for Canelé de Bordeaux calls for a combination of flour, sugar, milk, egg yolks, butter, and vanilla. The batter is then poured into special copper molds that have been coated with beeswax and butter, and baked at a high temperature until the crust is caramelized and crispy.
Without going into a lot of detail, I've been working on my Canelé recipe for over a year.
French-Style Roast Pork. Haricots Verts with Toasted Almonds. Mashed Potatoes with Gravy (GF!!).
Porc rôti is roasted pork. With my recipe, the tied boneless shoulder roast is wet-brined for 2-3 days and then roasted.
roast_pork.pdf
mashed_potatoes.pdf
Porc rôti is roasted pork. With my recipe, the tied boneless shoulder roast is wet-brined for 2-3 days and then roasted.
roast_pork.pdf
mashed_potatoes.pdf
Saumon aux Lentilles
Saumon aux lentilles is "salmon with lentils." The lentils are cooked with aromatics and herbs. The salmon is quickly brined and then cooked on the stovetop, in a skillet.
saumon_lentilles.pdf
Saumon aux lentilles is "salmon with lentils." The lentils are cooked with aromatics and herbs. The salmon is quickly brined and then cooked on the stovetop, in a skillet.
saumon_lentilles.pdf