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France (French Recipes)

World Cuisine Recipes

 
   For how small France is on a global geographic perspective, the diversity of their cuisine can only be match by a few other large countries. Much of the exquisite cuisine served in fine restaurants around the world can be attributed to the art of French cooking. France is known for their world renowned wines, breads and cheeses. As mentioned above, Fresh cuisine is diverse and is not all about cream and butter. That rich style was usually attributed to those in the higher classes. To the East you can find many dishes that are similar to Western Spain with the heavy use of tomatoes and peppers. To the West near Germany you can find popular dishes with sausages and sauerkraut.
Fried Camembert
Ingredients:
4 x 25 g/1 oz triangles of Camembert Cheese
3 tbsp Flour
A pinch of Cayenne
2 Eggs, beaten
50 g/2 oz Fresh White Breadcrumbs
Oil for deep frying
4 Dessert apples, cored and quartered
Cooking Instructions:
Add the cayenne pepper to the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs. Heat the oil in a deep fryer to 180C/350F or until a bread cube browns in 60 seconds. Fry the portions of Camembert for 30 seconds or until golden brown. Drain on kitchen paper. Garnish with apple wedges and serve immediately.
Carrot Domes with Gruyere
Ingredients:
For the Carrot Domes:
200 g/7oz Carrot, grated
25 g/1 oz Butter
100 g/4 oz Potato, peeled and cubed
50 g/2 oz Gruyere Cheese, grated
2 small Eggs, beaten
Plain Flour
Other ingredients:
12 Baby Carrots, scraped
4 Sprigs of Basil
For the Tomato Coulis:
50 g/2 oz Onion, finely chopped
1 Garlic Clove, crushed
50 g/2 oz Butter
1 x 400 g/14 oz Chopped Tomatoes
1 tbsp Tomato Puree
6 Basil Leaves
120 ml/4 fl.oz. Vegetable Stock
Salt and Pepper
Cooking Instructions:
Make the tomato coulis by gently frying the onion and garlic in 25g/1oz of the butter until soft and transparent. Add the tomatoes, tomato purée, basil and stock and simmer for 15 minutes. Meanwhile, boil the potatoes for 15 minutes or until tender. Drain and mash to a very smooth consistency. Meanwhile, melt half the butter in a saucepan and gently fry the carrot for about 4 minutes. In a bowl, mix together the carrot, potato, Gruyere and egg. Season with salt and pepper. Dust 4 small ramekins with flour and fill each with the carrot mixture. Cover with clingfilm and steam for approximately 20 minutes. Meanwhile, boil the baby carrots in salted water for 10 minutes or until just tender. Whilst the carrots are cooking, pass the tomato mixture through a sieve then return to the pan and reduce slightly by boiling rapidly. Keep warm. To serve - unmould the carrot domes onto individual plates, surround with the tomato coulis and garnish with the baby carrots and basil leaves.
Onion Soup with Wine
Ingredients:
3 large Onions, sliced
50 g/2 oz Butter
1 tbsp Plain Flour
1/2 teasp Brown Sugar
1.2 L/2 pts Water
8 thick slices from a French Stick
4 tbsp Dry White Wine
Salt and Pepper
50 g/2 oz Gruyere Cheese
Cooking Instructions:
Melt half the butter in a pan and fry gently the onions until transparent. Sprinkle with the flour and cook until it begins to brown. Add the sugar and mix well. Add the water little by little then bring to the boil. Reduce the heat and simmer for 20 minutes. Preheat the oven to 230C, 450F, Gas mark 8. Fry the bread in the remaining butter then place the slices in the bottom of a large ovenproof soup tureen. Add the wine, salt and pepper to the soup then pour over the bread. Sprinkle with grated Gruyere and cook in oven for 10 minutes or until the cheese has melted.
Tournedos Rossini
Ingredients:
50 g/2 oz Butter
1 tbsp Olive Oil
4 slices of White Bread, crusts removed
4 tournedos of Beef Filet Mignon (tournedos)
Salt
Black Pepper
4 x 50 g/2 oz slices of Raw Foie Gras
2 tbsp Port
1 tbsp Brandy
1 tbsp Madeira
2 fresh Black Truffles, thinly sliced
190 ml/6 fl.oz. Beef or Veal Stock
Cooking Instructions:
Preheat the oven to warm. Cut the slices of bread into circles a little larger than the circumference of the beef tournedos then heat half the butter and a little of the oil in a frying pan, add the bread and fry until golden brown on both sides. Drain on kitchen paper and place on a heatproof serving platter. Meanwhile, heat the remaining butter and oil in another large frying pan. Season the beef with salt and pepper then add to the pan and sauté for 3 minutes on each side. Remove from the pan with tongs, place each on top of the fried bread and place in the oven to keep warm. Add the foie gras to the pan and sauté for 1 minute on each side, depending on the thickness. Remove from the pan with tongs, place once slice on each tournedos and return to the oven to keep warm. Add the port, brandy and Madeira to the pan and bring to the boil, scraping up any bits in the bottom of the pan then boil until reduced by half. Add the stock and sliced truffles, bring back to the boil and continue to boil rapidly for about 5 minutes to reduce. To serve - pour the sauce over the top of the tournedos.
Calamares a la Provencale
Ingredients:
1 kg/2.2 lb Squid
1 Onion, finely chopped
2 Garlic Cloves
275 g/10 oz Tomatoes, cut into eighths
2 tbsp Olive Oil
1 Bouquet Garni
1 tbsp Tomato Puree
Salt
Black Pepper
300 ml/10 fl.oz. Dry White Wine
300 ml/10 fl.oz. Water
1 tbsp Freshly chopped Parsley
1 tbsp Freshly chopped Basil
Cooking Instructions:
Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head. Discard the head, entrails and ink sac and wash the bodies and tentacles thoroughly, both inside and out, in cold running water, dry on kitchen paper and cut into long thin strips. Heat the oil in a pan, add the onions and squid and sauté until lightly browned. Add the tomatoes, bouquet garni, whole cloves, tomato purée, salt and pepper, cover and simmer over a low heat for 40 minutes. Remove the bouquet garni and garlic cloves and discard and transfer the squid pieces to a heated serving dish. Keep warm. Reduce the cooking liquor by boiling rapidly if it seems too liquid. It should be a medium thickness. To serve - pour the sauce over the squid and sprinkle with the chopped basil and parsley. Serve very hot.
Agneau Champvallon
Ingredients:
2 Large Onions
900 g/2 lb Potatoes, peeled
4 tbsp Olive Oil
2 Garlic Cloves, crushed
Salt
Black Pepper
Lamb Cutlets
Bouquet Garni
420 ml/14 fl.oz. Fresh Lamb or beef Stock
Cooking Instructions:
Slice the onion and potatoes into 6mm/1/4inch slices. Heat the oil in a casserole, add the potatoes, onions and garlic and fry until golden brown. Remove with a slotted spoon and set aside. Season the chops with salt and pepper then add to the casserole and brown on both sides. Remove with a slotted spoon and set aside. Place half the onion and potato mixture back into the casserole, add the meat and bouquet garni, then top with the remaining onion and potato mixture. Pour the stock into the casserole, cover and simmer for 40 minutes. Serve hot.
 
Chicken with Truffles
Ingredients:
1 Large oven-ready Chicken
1 Truffle, very thinly sliced
4 Carrots, halved lengthways
4 Leeks, thickly sliced and well cleaned
about 1.8 L/60 fl.oz. Chicken Stock
Cooking Instructions:
Loosen the chicken skin on the breast and thighs very gently being careful not to tear or puncture the skin. Insert the truffle slices under the skin along each breast and over each thigh. Wrap the chicken in a large piece of muslin, securing the loose ends of the muslin under the wings and thighs. Hold in place with kitchen string. Place the chicken and vegetables in a large saucepan and pour over enough stock to just cover the chicken. Bring to the boil, then reduce the heat, cover and simmer gently for 60 minutes. Remove from the heat and set aside, still covered, for 15 minutes. To serve - remove the chicken from the pan and remove the muslin. Place on a warmed serving platter surrounded by the vegetables. Traditionally served with Dijon mustard and Cornichons.
Chicken in Muscadet
Ingredients:
50 g/2 oz Butter
1 tbsp Oil
1 x 1.6 kg/3-1/2 lb oven-ready Chicken
1 Large Onion, thickly sliced
350 g/12 oz Carrots, thickly sliced
1 tbsp Fresh Thyme Leaves
Salt
Black Pepper
1 Bay Leaf
300 ml/10 fl.oz. Muscadet
300 ml/10 fl.oz. Fresh Chicken Stock
350 g/12 oz Button Mushrooms
3 Egg Yolks
Freshly Grated Nutmeg
Cooking Instructions:
Heat the oil and half the butter in a large casserole or pan, add the chicken and fry for a few minutes on all sides. Remove from the pan and set aside. Place half the onions and carrots in the casserole then place the chicken, breast side up, on top. Cover with the remaining onions and carrots. Add the bay leaf, thyme, salt and pepper then pour over the stock and wine. This should half cover the bird. Add more stock if necessary. Bring to the boil, cover and simmer for 40 minutes. Add the mushrooms then turn the chicken over. Continue to simmer, covered for a further 30 minutes. At the end of the cooking time, remove the chicken to a warmed serving platter. Lift out the vegetables with a slotted spoon, remove the bay leaf and arrange the vegetables around the chicken. Keep warm. Return the casserole to a high heat and boil rapidly for 5-8 minutes to reduce. Meanwhile, melt the remaining butter in a pan and lightly fry the remaining mushrooms. Sprinkle over the other vegetables surrounding the chicken. Keep warm. In a bowl beat the egg yolks together with the nutmeg. Add a little of the cooking liquid to the eggs, mix well then stir into the casserole. Remove from the heat and stir once. Then just shake the pan until the sauce becomes smooth. To serve - pour a little of the sauce over the chicken and serve the rest separately in a gravy boat.

Duck or Goose Confit
Ingredients:
4 Duck or Goose Legs
4 Duck or Goose Breasts
25 g/1 oz Rock Salt
2 tbsp Black Peppercorns, crushed
4 Bay Leaves
8 sprigs Fresh Thyme
6 Garlic Cloves, crushed
1.1 L/40 fl.oz. melted Duck or Goose Fat
Cooking Instructions:
Place all the ingredients apart from the fat in a large mixing bowl and mix well. Cover and place in the refrigerator for 24 hours, turning 2 or 3 times. After the marinating time, bring the fat to simmering point over a medium heat in a large saucepan. Add the duck to the pan, mix well and cook gently for 1-1/2 to 2 hours or until the meat is falling off the bone. Remove from the heat and leave to cool. Transfer the contents to airtight storage containers (glass jars, plastic boxes etc) fill almost to the top then cover with the lid, making sure the seal is airtight. Refrigerate for up to 4 months. When ready to use, remove the meat from the fat and use hot or cold.
Cassoulet
Ingredients:
800 g/28 oz Dried White Haricot Beans, pre-soaked overnight and drained
2 tbsp Goose Fat
1 kg/2.2 lb Belly of ( Pork with rind)
225 g/8 oz Tomatoes, chopped
200 g/7 oz Carrots, sliced
2 Onions, each studded with 6 whole Cloves
1 Bouquet Garni
4 Garlic Cloves, halved
Salt
Black Pepper
4 pieces Preserved Duck or Goose (Confit)
675 g/1-1/2 lb Toulouse Sausages
Cooking Instructions:
Place the beans in a large saucepan, cover with fresh cold water, bring to the boil and cook for 5 minutes. Drain well and set aside.  Meanwhile, heat the goose fat or lard in a large flameproof casserole, add the pork which has been cut into cubes and brown on all sides. Add the carrots and tomatoes and cook for 5 minutes, stirring. Add the drained beans, bouquet garni, garlic, salt, pepper, onions and reserved pork rind which has been cut into strips. Cover with cold water, bring to the boil then reduce the heat, cover and cook over a low heat for about 1-1/2 hours. Preheat the oven to 170C, 325F, Gas Mark 3 and brown the sausages in a little fat. Add the duck or goose confit and the browned sausages to the casserole, pushing them down into the beans, then transfer the casserole to the oven and cook for a further 2 hours, uncovered, pushing the brown crust which will form back down into the beans with a wooden spoon several times during the cooking period (traditionally six times). Serve hot making sure each diner gets a piece of all the meats. A meal in itself. This dish can be prepared well in advance and reheated or frozen for future use.
Topinambours en Daube
Ingredients:
675 g/1 1/5 lbs Jerusalem Artichokes, peeled and thickly sliced
1 Onion, finely chopped
1 Garlic Clove, crushed
25 g/1 oz Butter
2 tbsp Olive Oil
300 ml/10 fl.oz. White Wine or Vegetable Stock
300 ml/10 fl.oz. Water
1 Bouquet Garni
Salt
Pepper
1 tbsp Tomato Paste
1/4 teasp Sugar
Cooking Instructions:
Heat the butter and oil in a flameproof casserole. Add the onion and garlic, cover and cook gently until soft and transparent. Raise the heat, add the artichoke and brown quickly on all sides. Add the wine, water, salt, pepper and bouquet garni. Bring to the boil then reduce the heat, cover and simmer for 20 minutes. Stir in the tomato past and sugar and continue to cook, uncovered, for a further 10 minutes over a medium heat to reduce the liquid. Serve hot.
Aubergines a la Bordelaise
Ingredients:
450 g/1 lb Aubergines (Egg Plant )
Salt
Pepper
3 tbsp Plain Flour
1 Shallot, finely chopped
50 g/2 oz Mushrooms, finely chopped
25 g/1 oz Butter
4 tbsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley, chopped
Cooking Instructions:
Cut the aubergines into 6mm/ 1/4 inch thick slices. Place in a large bowl, sprinkle with salt and leave for 30 minutes. Rinse the slices, dry thoroughly then dust each side with flour. Heat the butter and oil in a frying pan until very hot then add the aubergine slices and brown one one side. Turn them, add the shallots and mushrooms and cook until tender, basting with the oil from time to time. To serve - Transfer to a warmed serving dish and sprinkle with lemon juice, chopped parsley and freshly ground black pepper.
Dauphinois Potatoes
Ingredients:
450 g/1 lb New Potatoes
75 g/3 oz Butter
120 ml/4 fl.oz. Double Cream
50 g/2 oz Gruyere Cheese, grated
2 tbsp freshly grated Parmesan Cheese
Salt
Black Pepper
Cooking Instructions:
Preheat the oven to 170C, 325F, Gas mark 3 and generously butter a shallow flameproof casserole or deep gratin dish. Peel and slice the potatoes thinly and soak in cold water for a few minutes. Drain and dry thoroughly. Place a layer of sliced potatoes in overlapping rows on the bottom of the dish. Pour over a quarter of the cream, sprinkle with 2 tbsp grated cheese (mixed Gruyere and Parmesan), dot with butter and season to taste with salt and black pepper. Continue this process until the dish is full, finishing with layer of grated cheese. Dot with butter and cook in the oven for about 1-1/4 hours, or until the potatoes are cooked through. If the top becomes too brown, cover with tin foil until the last 15 minutes of the cooking time. Serve very hot.
Brioches
Ingredients:
225 g/8 oz Strong Plain Flour
3 tablespoons Warm Water
1/2 teasp Salt
2 Eggs, beaten
1 tbsp Castor Sugar
100 g/4 oz Butter, melted
1/2 oz Fresh Yeast
Cooking Instructions:
Sift the flour and salt into a warmed bowl and stir in the sugar. Cream the yeast with the water then stir the yeast liquid, beaten eggs and the melted butter into the dry ingredients with a wooden spoon. Beat until smooth and elastic in texture. Cover with a damp cloth and leave in a warm place for 1-1/2 to 2 hours until doubled in size. Preheat the oven to 220C, 425F, Gas mark 7. Divide the risen dough between 8 well-greased fluted brioche tins and bake in the centre the oven for 10 minutes until golden brown. Cool in the tins for 20 minutes before turning onto a wire rack.
Congolais
Ingredients:
175 g/6 oz Caster Sugar
½ teasp Vanilla Extract
3 egg whites
200 g/7 oz Desiccated Coconut
Cooking Instructions:
Preheat the oven to 200C, 400F, Gas Mark 6 and grease 2 or 3 baking sheets. Place the egg whites, sugar and vanilla sugar in a saucepan and whisk vigorously over a medium heat until hot and frothy. Remove from the heat and keep whisking until the mixture cools a little. Add the coconut to the pan all at once and mix with a wooden spoon until well blended. Drop spoonfuls of the mixture, about 5cm/2 inches in diameter, onto the baking sheets, spaced well apart, then bake in oven for 15 minutes until golden brown. The Congolais should be crispy on the outside and soft inside. Serve the biscuits warm or cold by themselves at teatime or with vanilla ice-cream and/or hot chocolate sauce for dessert.
Pear Flan
Ingredients:
2 large Pears
2 tbsp Softened Butter
180 ml/6 fl.oz. Whipping Cream
180 ml/6 fl.oz. Milk
2 Eggs
7 5g/3 oz Sugar
½ teasp Ground Cinnamon (check ingredients label)
Cooking Instructions:
Preheat the oven to 150C, 300F, Gas Mark 2 and lightly grease a 20cm/8 inch flan dish. Peel the pears, cut them in half, remove seeds and cut them into 12mm/1/4 inch slices. Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once. Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon. Drain the pears and arrange in the greased flan case then pour the egg mixture over the top of the pears and bake for about 40 minutes or until set. Serve warm.
Fresh Berry Clafoutis
Ingredients:
3 Eggs
75 g/3 oz Caster Sugar
1/2 Vanilla Bean
75 g/3 oz Plain Flour
A pinch of Salt
180 ml/6 fl.oz. Creme Fraîche
90 ml/3 fl.oz. Milk
375 g/13 oz Fresh mixed Berries e.g. (Strawberries, blackberries raspberries, Redcurrants)
1 teasp Icing Sugar
Cooking Instructions:
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a shallow ovenproof dish (approx 1.5 L/50 fl.oz.). In a large mixing bowl, whisk together the eggs and sugar until frothy. Split the vanilla pod in half and scrape the seeds out into the egg mixture. Add the flour and salt and mix to a smooth batter. Fold in the milk and half the creme fraiche, mix well then pour about a third of the batter into the prepared dish. Bake in the oven for about 3 minutes until the batter just sets. Remove from oven and spread the berries evenly over the top. Pour the remaining batter over the berries, return to the oven and continue baking for 30-40 minutes or until well risen. Try not to open the door during the cooking time. Meanwhile, in a mixing bowl, mix the remaining crème fraîche with the icing sugar.  To serve - cut the clafoutis into 4 to 6 portions, dust with a little extra icing sugar and serve with the sweetened crème fraîche on the side.
Sultana and Apple Clafoutis
Ingredients:
75 g/3 oz Plain Flour
75 g/3 oz Caster sugar
3 Eggs
300 ml/10 fl.oz. Milk
1 tbsp Calvados
450 g/1 lb Cooking Apples, peeled, cored and quartered
50 g/2 oz Sultanas
1 teasp Mixed Spice
Cooking Instructions:
Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a shall ovenproof dish (approx 1.5 L/ 2 ½ pt). Place the flour and half the sugar in a bowl, add the eggs and half the milk then whisk the ingredients together. Stir in the remaining milk and calvados, and blend to form a smooth batter. Put the apples and sultanas in the base of the ovenproof dish. Sprinkle with the spice and all but 1 tablespoon of the remaining sugar, then pour the batter over the top. Bake for 30-40 minutes until well risen and golden brown. Sprinkle with the remaining sugar and serve hot.

World Cuisine Recipes

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