Gâteau Nantais (Nantes Cake)
Gâteau nantais is a kind of pound cake made with almond flour and rum. Ingredients Cake 125 g half-salted butter, softened 150 g white granulated sugar 100 g almond flour 3 eggs 40 g flour 2 tablespoons rum Soak 2…
Cuisines French
Duxelles (Minced Mushrooms with Herbs)
Duxelles is a French mushroom dish. Ingredients ½ pound fresh mushrooms or mushroom stems, minced 1 small onion or 1–2 shallots, minced 1–2 tablespoons butter Salt Ground black pepper Chopped parsley to taste 1 pinch tarragon or thyme (optional) Procedure…
Choucroute (Sauerkraut with Meat and Potatoes)
Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference. Ingredients 1 or so tablespoons of duck fat 1 medium…
Fresh Tomato Galette
Originally posted to Foodista by Ala Lemon. Foodista recipes are released under a CC-BY license. Ingredients 1 sheet puff pastry 5 tomatoes 1 tsp thyme 1 tsp mustard powder 3 tbsp panko or fine dry breadcrumbs 3 tbsp freshly-grated Parmesan…
Champagne Vinaigrette
Ingredients 1 garlic clove 1 cup champagne vinegar ½ teaspoon freshly ground black pepper 1 pinch salt 2 teaspoons Dijon mustard 2 cups extra virgin olive oil Procedure Crush garlic clove with the side of the blade of a chef’s…
Baguette
The baguette is a variety of French bread distinguishable by its much greater length than width, and noted for its very crispy crust. The standard girth size of a baguette is about 5 or 6 cm, and it can be…
Ratatouille I
Ratatouille is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold. Ingredients Olive oil…
Bouchée à la Reine
Bouchée à la reine is named for Marguerite de Valois, wife of Henri IV. This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but…
Boeuf Bourguignon
Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is…
Tourte à la Lorraine
Tourte à la Lorraine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking period, a savoury egg-and-cream custard is poured through…
Pralin
Pralin is pulverized praline (caramelized nuts), which is used as a topping or addition to dessert creams, cakes, etc. Ingredients ½ cup slivered almonds ½ cup white sugar 2 tbsp water Equipment Oiled baking sheet or granite work surface Procedure…
Lemon Mille-feuille
Mille-feuille (literally “a thousand leaves/sheets”) is a French pastry made of many puff pastry layers. Ingredients Pastry 375 g (12 oz) ready-made puff pastry 1 egg , beaten 2 level tablespoons icing sugar Lemon filling 3 egg yolks 1 whole…