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    You are in: Home / Cookbooks / Our Diners, Winers and Chives France Cookbook
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    95 recipes in

    Our Diners, Winers and Chives France Cookbook

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    Displaying up to 20 pages of results. To see all results, or register.

    A basic vinaigrette, which you can make a little bit sweet, to taste.

    Recipe #278058

    With the four kinds of cheese, this onion soup sounds fantastic! I can't wait to try it. This recipe is from Antoine's Cookbook.

    Recipe #349345

    Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.

    Recipe #483664

    From "15 Minute Meals" by Emalee Chapman. Sounds delicious, I love crepes! Posted for ZWT8 France

    Recipe #483619

    This is from a 30 year old "garage sale" cookbook that I love called "Fifteen Minute Meals" by Emalee Chapman. The author studied cooking at Maxims in Paris. This simple recipe is delicious!

    Recipe #483538

    This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.

    Recipe #483615

    I love smoked salmon! This is a simple way to enjoy it. This is from "15 Minute Meals" by Emalee Chapman and she was served this dish at the Cafe Flore in Paris. Try this French way of scrambling the eggs to make them extra creamy! Posted for ZWT8 France

    Recipe #483613

    This is another recipe from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this is from a restaurant on the Ille St-Louis. This was served with fresh vegetables for dipping, but I think it would also be delicious on fish.

    Recipe #483512

    This is from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this receipe is from Angelina's restaurant there. I love coffee and ice cream and this takes it to a new level!

    Recipe #483510

    I believe this recipe was part of a wedding favor - perhaps it was served as dessert? Anyway, it sounds yummy, so I'm posting it so I can have the recipe at hand and try it soon!

    Recipe #437285

    This dessert is a dense milk based flan flavored with rum and studded with prunes. Far Breton comes from Brittany on the west coast of France. It should be served warm and dusted with confectioners' sugar.

    Recipe #448283

    Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

    Recipe #478704

    This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.

    Recipe #348103

    Recipe comes from an old "Better Homes and Gardens" cookbook. Nothing fancy. Directions include optional directions for a gratinee.

    Recipe #411008

    Made with chicken, mussels, and clams. Eric Ripart is the chef at La Bernardine, in NYC. His show, Avec Eric, on PBS, attempts to take restaurant quality French cooking and make it more accessible to home cooks. This recipe uses saffron which is a very expensive ingredient. I pay around $18 for a .06 oz jar in the spice aisle. However, it is a unique and beautiful seasoning which you should try to appreciate. In actuality, it only adds about a dollar per serving when added to recipes. So, in reality, it costs less to use saffron than to provide and affirmative response to, "Do you want fries with that?" I also include pressure cooker instructions for this recipe, although most of the cooking is not done under pressure. Wait - is that some kind of odd joke? Hmmm....

    Recipe #448086

    This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.

    Recipe #347925

    This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice.

    Recipe #361812

    Another version of a French classic.

    Recipe #353837

    This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.

    Recipe #348197

    A fresh mushroom sauce that is ideally suited for London Broil, but goes with any meat.

    Recipe #361802

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