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    You are in: Home / Cookbooks / France is French
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    France is French

    French entrées are served at the start of the meal. If you have ever dined in a French restaurant, you are familiar with the French love for courses. I love going to Paris. I grew up speaking French so I have a certain kinship to the culture there and I just think it's a beautiful place. I have some very close friends there too. I usually stay at L'Hotel Amour and the restaurant there is one of the best in the city, in my opinion. But Bistrot Paul Bert! You Tell a Parisian that you loved Paul Bert and the inevitable reaction is something like, “Of course, that’s everyone’s favorite restaurant.” It is just the archetype of an awesome bistro. If you could only have Cassoulet or Andouillette once in your life, this would be the place to do it. Old school bistro décor, a festive vibe and an epic selection of wines both nature and conventional.
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    9 Reviews |  By Mikekey

    A fruity and cheesy omelet. Serve with toasted English muffin with apple butter.

    Recipe #260352

    For a fresh twist on conventional frites, try making this homemade lemon fries recipe. Salty, crispy potatoes are seasoned with citrus and black pepper to give them just the right amount of zesty flavor. Pair lemon French fries with garden vegetable tartines for a delicious meal. I Do Like To Play With My Food.

    Recipe #506346

    I am a very fussy person when it comes to pastry cream, and the kid's are more fussy than me. Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious. Chill:1 hour So the Total Time:1 hour, 15 minutes Yield: Fills 1 standard pastry recipe

    Recipe #506348

    You can do SO much with a crepe. Make many different desserts.

    Recipe #18410

    Light, tender and now even gluten-free- crepes are everyone's favorite flapjack. Roll up a buffet of breakfast dessert flavors with these soft, thin and tender pancakes that will leave your brunch guests raving! Dress them up with cream cheese and orange zest, bananas and caramel, or a strawberry-ricotta filling and a drizzle of chocolate. The creative possibilities await you!

    Recipe #502118

    Potato wedges baked with olive oil and flavored with the spices of garlic powder and paprika.

    Recipe #502120

    Every cook needs an easy, throw-together salad that can be made on a moment’s notice. This nutritious carrot salad is as chic as it is classic. It’s found in nearly every French cook’s repertoire, as well as eateries across the globe. Crunchy, fresh carrots blend with bright, zippy lemon mustard dressing in what is perhaps one of the easiest preparations in authentic French cuisine.

    Recipe #502114

    An easy chicken stock recipe should be part of every home chef's repertoire. Homemade stock can make a noticeable difference in recipe results, perhaps especially with soups. Getting into the habit of making your own stock is fairly simply. You just need to select a time slot when you will be home for a couple of hours. The actual work involved is almost zero. One easy way to ensure that you'll always have homemade chicken stock available is to frequently roast a chicken for dinner. Roast chicken needn't be stuffed and it makes one of the easiest meals in the world. Once again, a dish that requires next to no work, just your presence to make sure things stay on track. (Want one more reason to start roasting chickens? The house smells incredible!) The next day you can simmer the carcass of the roast chicken in a pot of water along with a few simple enhancements, et voilà, you have homemade chicken stock.

    Recipe #501551

    This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.

    Recipe #483227

    Delicious salad which is commonplace throughout France, using fresh goat cheese. A more traditional version of this salad would call for thicker rounds of goat cheese, but don't feel deprived with this lower-fat version. You still get a nice portion of creamy goat cheese to eat with your salad.

    Recipe #483318

    Accompany this luscious honeyed fruit salad recipe with a baguette, assorted cheese, and a bottle of spicy-sweet sparkling dessert wine for a lovely Bastille Day picnic.

    Recipe #483218

    Apple and Sage Croque Monsieur. This unique twist of the traditional Croque Monsieur recipe goes especially well with a steaming bowl of roasted cauliflower soup.

    Recipe #483224

    Alsatian Chicken Fricasée--for ZWT8.

    Recipe #482565

    This Croque Tartiflette recipe includes potatoes and Reblochon cheese, just like the famous Tartiflette casserole. For creaminess, add homemade Béchamel sauce.

    Recipe #483226

    For an incredibly refreshing and healthy dessert, tuck fresh strawberries into these lemon crepes, squeeze a bit of lemon juice over them, and dust with powdered sugar.

    Recipe #483230

    1 Reviews |  By AlainaF

    French Provencal summer squash and tomato gratin. Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole. This version makes good use of late summer's abundance of zucchini and tomatoes. It couldn't be simpler to make and is marvelously nourishing.--from whats4eats.com. For ZWT 8.

    Recipe #482558

    2 Reviews |  By AlainaF

    A refreshing non-alcoholic citrus beverage from Laura Calder perfect for hot summer days. Using only lemon juice, water, and sugar, it's a French twist on the classic lemonade drink.--from foodnetwork for ZWT 8.

    Recipe #482562

    My family loves this steak. It is festive and delicious. This recipe came out of a recipe book put together from Home Economic Teachers all over the U.S. called "Foreign Foods".

    Recipe #268917

    This recipe is popular in many European countries including France and Switzerland.

    Recipe #374075

    This is the tastiest roast beef I've ever made...and so easy!

    Recipe #39865

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