Category french

potato salad

Potato Salad

6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsley

Heat 1 inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.

Rub 2-quart bowl with garlic; discard garlic...

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onion tart

Onion Tart (Pissaladi?re)

This is a rustic French bread featuring the Proven?al touch of olive oil and anchovies and cured olives of the Mediterranean.

1 (16 ounce) loaf frozen bread dough
3 tablespoons olive oil or vegetable oil
3 large onions, thinly sliced
1 tablespoon snipped fresh basil or thyme
1/8 teaspoon white pepper
2 (2 ounce) cans anchovy fillets, drained
10 oil-cured Greek olives, cut into ...

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cheese straw twists

Cheese Straw Twists (Diablotins)

1 (17 1/4 ounce) package frozen puff pastry
2/3 cup grated Parmesan cheese
1 tablespoon paprika
1 egg, slightly beaten

Thaw pastry as directed on package.

Preheat oven to 425 degrees F. Cover two cookie sheets with parchment or heavy brown paper.

Mix cheese and paprika...

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baked cherry dessert

Baked Cherry Dessert (Clafouti)

Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream.

3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups pitted dark sweet cherries
Confectioners? sugar

Preheat oven to 350 degrees F.

Beat eggs, milk, flour, granulated sugar an...

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herbed liver pate

Herbed Liver Pate (P?t? Proven?al)

This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).

1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon peppe...

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