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Rebecca Franklin

Rebecca\'s French Food Blog

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Seafood for Lent

Friday April 18, 2014

Today, Good Friday, is the final Friday of the Lenten season. This seafood recipe is a fabulous addition to any meat-free menu. Coquilles Saint-Jacques is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée. Who can resist a bubbling hot, individual casserole covered in cheese and bread crumbs? Bon appetit!

Scallop Shells for Coquilles Saint-Jacques Photo: Rick Joshua

Modern Chicken a la Maryland

Thursday April 17, 2014

Chicken a la Maryland is none other than the famous fried chicken dish offered on the very last first class luncheon menu of the doomed Titanic voyage in 1912. This chicken Maryland recipe is a modern take on Escoffier's version in Ma Cuisine. Ours produces tender, flavorful chicken, with a mildly crunchy, butter-fried coating. Escoffier's version and countless others, including this one, include some form of banana garnish, because bananas were one of Baltimore's prime imports around the time this dish first became popularized. Bon appetit!

Chicken a la Maryland Photo: ©Neil Conaway

Chocolate Grand Marnier Souffle Recipe

Monday March 31, 2014

Grand Marnier-laced souffles can be found on numerous fine restaurant menus, but this chocolate Grand Marnier souffle recipe elevates an already delicious dessert to a divine one. The fragrant orange notes of the Grand Marnier meld perfectly with slightly bitter dark chocolate to make a sophisticated and well-balanced after-dinner treat. Bon appetit!

Chocolate Grand Marnier Photo: ©Djjewelz

Seafood Dishes for Entertaining

Monday March 31, 2014

You have guests coming, so what kind of a beautiful meal will you use to impress them? From rich gratins to dry, crisp fritters to lightly textured quiche, you can't go wrong with these seafood dishes for entertaining. There are dishes for every level of cooking experience, so find your favorite and start experimenting in the kitchen to make your signature dish - the one that elicits "oohs and aahs" and makes you feel confident with your guests. Bon appetit!

Scallop Shells for Coquilles Saint-Jacques Photo: Rick Joshua

Fresh Spring Greens

Monday March 31, 2014

Most of these spring greens recipes don't fall into the typical category of leafy greens. They range from fresh beans to picture-perfect asparagus, and of course, they do encompass the tender herbs and lettuces for which the season is known. Most of these nourishing dishes feature ingredients readily available year-round in the frozen section at the market, so you can nosh on them anytime you have a craving for the fresh flavor of springtime. Bon appetit!

Photo: ©Corey Harmon

Vegetable Tarts in Honor of Spring

Monday March 31, 2014

Looking for recipes to complement the newfound warm, sunny weather? Try this spring celebration menu, full of fresh, seasonal fare. From appetizers to dessert, its the perfect way to welcome the warmth. Be sure to try the French vegetable tart, followed by the orange creme brulee, made from the last of the juicy, seasonal oranges; it's terrific. Bon appetit!

For my personal kitchen and early-season garden adventures, follow me on Twitter.

Flickr user justgrobio.com - Creative Commons

7-Hour Roast Leg of Lamb

Monday March 31, 2014

Try this delicious, tender roast leg of lamb recipe the next time you want to spend a drizzly day inside cooking. Heartily seasoned with herbs, vegetables, and wine, this leg of lamb is roasted until it's falling-apart tender - for a total of seven hours! The wonderful aroma the lamb and vegetables create as they roast away makes this elegant, yet homey, dish as pleasant to cook as it is to serve. Add a spring soup and finish with lavender creme brulee to the menu to make the meal extra special. Bon appetit!

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Roast Leg of Lamb Photo: Flickr user jules:stonesoup

Leek and Dill Quiche Recipe

Monday March 31, 2014

It's still a bit early for lush, spring greens in most places, but leeks and homegrown herbs are beginning to poke out of the earth. Try this leek and dill quiche recipe for a vividly flavored way to bring in the light tastes of the season. Whet your appetite for more spring flavors with this delectable collection of spring quiche recipes. Bon appetit!

For my personal kitchen and early-season garden adventures, follow me on Twitter.

Photo: Katrin Morenz - Creative Commons

Spring Pea Soup Recipe

Monday March 31, 2014

This herbed pea soup recipe evokes the flavors of the farmer's market, but is as easy as a trip to your grocer's freezer section. A frizzled ham garnish makes it extra special and is so easy to prepare. The saltiness of the ham plays off the vivid sweetness of the peas for a nice flavor combination. This soup is an ideal way to usher in springtime. Bon appetit!

French Pea Soup Photo: ©Becka York

Seasonal Brunch: Asparagus with Poached Eggs and Hollandaise

Monday March 31, 2014

A vivid green bed of just-tender asparagus topped with rich hollandaise sauce and a single, perfectly poached egg makes a stunning brunch addition. This asparagus with poached eggs and hollandaise recipe makes an excellent main course or side dish for a special occasion meal. It's a perfect excuse to take advantage of the beautiful, fresh asparagus that's heaped in farmer's markets stalls this time of year. Bon appetit!

Asparagus with Poached Eggs and Hollandaise Photo: ©Jo-h

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