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    You are in: Home / Cookbooks / French Food
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    18 recipes in

    French Food

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    Cookbook by

    Da Huz

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    Coffee House Coffee Cake
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     51 Reviews |  By yooper

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    A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!

    Recipe #41848

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    Pears Poached in White Wine
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    Be the first to review! |  By Da Huz

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    Pears cooked in a sweet white wine with cinnamon and vanilla. A nice light dessert! This is adapted from about.com (http://frenchfood.about.com/od/desserts/r/poachpearswht.htm)

    Recipe #478629

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    Whipped Cream
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     11 Reviews |  By Bec

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    This is the recipe for whipped cream that we use for Grandma Iva's Pea Salad, which I posted. (recipe #78765).

    Recipe #80157

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    Archduke Chicken (A French Chicken Saute)
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    Be the first to review! |  By Da Huz

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    A decadent sauteed chicken dish adapted from Escoffier's cookbook. Chicken, truffle, cream, brandy, caramelized onion... what's not to love?

    Recipe #478622

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    Roast Leg of Venison
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    Be the first to review! |  By Da Huz

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    Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game.

    Recipe #474741

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    Veloute Sauce (Escoffier's Recipe)
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    Be the first to review! |  By Da Huz

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    I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.

    Recipe #469366

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    Sarlat Potatoes - Pommes De Terre Sarladaises
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     2 Reviews |  By Mme M

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    Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.

    Recipe #209855

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    Tomatoes a La Provencale
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    Be the first to review! |  By Da Huz

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    A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.

    Recipe #467466

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    Authentic Quiche Lorraine
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    Be the first to review! |  By Da Huz

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    Delicious quiche with homemade crust (it's worth it). It's my understanding that the addition of cheese to quiche is not common in France, and the addition of onions to a Quiche Lorraine transforms it into Quiche Alsacienne (from the region of Alsace rather than the region of Lorraine). Regardless, "Classic French Cooking" by Luard, the source of this recipe, includes neither. Note that crust can be pre-made the night before, although it may dry a little.

    Recipe #467465

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    Coq Au Vin
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    Be the first to review! |  By Da Huz

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    A traditional version of this classic recipe from the Burgundy region of France.

    Recipe #467463

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    Beef Provencale
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    Be the first to review! |  By Da Huz

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    A delicious example of French country cooking. Works with other red meat too (we used elk). Adapted from "The Essential Mediterranean Cookbook" published by Borders. Prep time does not include marinating. Marinate at least 6 hours, but overnight is preferable. Note: see if your grocer has 'bacon ends'. They are cheaper than sliced bacon and are usually pre-cut.

    Recipe #463504

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    Zucchini Omelette
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     1 Reviews |  By Da Huz

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    A simple French country recipe adapted from "The Essential Mediterranean Cookbook" published by Borders. Note: use smaller zucchinis, they tend to taste better.

    Recipe #463328

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    Coq Au Vin
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    Be the first to review! |  By Da Huz

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    Chicken braised in red wine with celery, onions, and mushrooms. The burnt brandy brings a unique sweetness to this classic French dish. Adapted from "The Spice Cookbook" by Day and Stuckey (1964). It's my understanding that this kind of slow-cooked dish is best when using an old, free-range bird. Slow cooking in the wine tenderizes the otherwise tough meat, and older free-range birds develop more flavor than the young poultry-factory chickens we usually get in the store.

    Recipe #458367

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    Vanilla Bean Creme Brulee
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     1 Reviews |  By *Alia*

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    Classic French dessert. This is a favorite in my home. Time does not include setting time.

    Recipe #436227

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    White Chocolate Creme Brulee W/ Macadamia Nuts
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    Be the first to review! |  By Da Huz

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    From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.

    Recipe #427895

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    Swiss Steak
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    Be the first to review! |  By Da Huz

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    Taken from "The Spice Cookbook" by Day & Stuckey (1964), this is simple and satisfying. Serve with whatever vegetables you choose, drizzled with the gravy.

    Recipe #436758

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    Champignons a La Grecque
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     1 Reviews |  By Da Huz

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    Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

    Recipe #448636

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    Steak Au Poivre
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     2 Reviews |  By Da Huz

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    A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.

    Recipe #448637

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