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.
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.
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.
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.
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.
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.
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.
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.
My wife made this while we were at church camp. The crust was nice and crusty, and the bread itself was so tender and moist that I burnt myself a little bit on the steam when I cut into it. Despite making 2 loaves per table, there were no left-overs. This is a lot of work but the result is definitely worth it (and most of the prep time is rising). Taken from "Bernard Clayton's New Complete Book of Breads". This book claims that the recipe was from the famed French chef Careme.
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.
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