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French Cuisine Recipes - French Onion Soup, Oysters, Lapin a Moutarde, etc.

French Onion Soup

Salad Nicoise

Ingredients:

Directions:

Mix oil, vinegar, garlic, and seasonings. Pour 1/2 cup dressing over potatoes, green beans, and tomatoes. Marinate for one hour. Layer lettuce, vegetables and eggs. Separate tuna into small pieces, arrange on top of salad. Garnish with olives. Pour remaining dressing over salad. Toss and serve.

Note: 5 potatoes is about 3 cups.

French Onion Soup

Makes 4 servings.

Ingredients:

Directions:

Oysters

Serves 4

Huitres

The majority of French oysters are raised in the numerous oyster parcs in the coastal waters of Brittany and Normandy. As you pass through the seaside villages, signs point you to the parc, where you can buy-freshly harvested oysters of different varieties and sizes. For this dish, you must use the creuse, a deep-shelled oyster, or a similar type, rather than the flat belon variety, because the well of the shell is needed to hold the sauce. Placing the oysters on a hot bed of rock salt and baking them just long enough to open will warm them slightly but not cook them through.

Ingredients:

    Preparation:

  1. Preheat an oven to 500 degrees F. (260 degrees C).
  2. Pour rock salt to a depth of 1 inch (2.5 cm) in 1 large or 2 smaller baking dishes. Place in the oven to heat for 15 minutes.
  3. In a bowl, stir together the tomatoes, vinegar, shallots, chives, pepper, and salt to form a vinaigrette. Set aside.
  4. Remove the baking dish(es) from the oven and place the oysters, rounded side down, on the salt. Return to the oven and bake until the oysters open, 7-8 minutes. Remove from the oven and let cool until the shells can be handled, 3-4 minutes.
  5. Discard any oysters that failed to open. Using a small, sharp knife, cut through the muscle near the hinge that attaches the shells together on each oyster, being careful not to spill any juices. Discard the flat upper shells and place the lower ones on a platter or 4 individual plates.
  6. Spoon a tablespoon of the vinaigrette onto each oyster. Serve immediately.

Foie Gras or goose pat&233 has its origins, as many other good things, from the Egyptians and then the Romans...But it was as a French specialty that it conquered the discerning palates of the world. As early as the 18th century, Toulouse and Strasbourg were rivals in earning the reputation for the finest Foie Gras.

Nevertheless it is in Strasbourg in 1780, under the reign of Louis XVI, that the Foie Gras Pâté was truly presented as such to the world by J.P. Clause, gifted cook to the governor of Alsace, the Marshall of Contades.

Since then the reputation of the "Foie Gras de Strasbourg" has spread across borders throughout the world carrying the name of the capital of Alsace as a seal of quality.

This particular expertise brought to Strasbourg the title of "Capital of Foie Gras" for more than one century.

How to serve foie gras by French Conoisseurs

Throughout the year, foie gras is prepared from goose or duck liver (the package always specifies what kind of poultry has been used).

This preparation dates back to ancient times when geese were fed with figs.

Today, the way the poultry is selected and fed is based on better techniques. Foie gras is certainly known all over the world; however, the geese or ducks can be cooked in different ways: you can have roast goose with chestnuts for Chritmas or 'magrets' (duck fillets) or tender-textured 'confits' (preserved pieces of cooked goose or duck), or you can savour goose and duck pâtés.

At French Connaisseurs, you will discover in your Perigord hamper duck foie gras traditionally produced on a small-scale basis and in line with the European standards. Ducks are fed with a type of corn especially grown for them by the person who also cans the foie gras.

These ducks are kept in the beautiful countryside of the Gers district, in a place we could almost envy them!

Rabbit Dish - Lapin à la Moutarde

Ingredients:

Preparation:

Transfer rabbit to a platter, pour sauce over and sprinkle with parsley. Serve with rice.

Serves 2-4.

Adopted from "Bistro Cooking" by Patricia Wells (Workman Publishing).

Chicken Cordon Bleu Casserole

Ingredients:

Preparation:

Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.

Frog Legs with Pouilly Fuisse and Parsley

Ingredients:

Directions:


Source: Pedaling Through Burgundy Cookbook by Sarah Leah Chase.