Cook easy French recipes in your own kitchen. Here are the most popular recipes for the week of June 2, 2008.
When one thinks of palmiers – the tiny scroll-like pastries - sweet, flaky cookies come to mind. While these are flaky and delicate like the original, that’s where the similarities end. This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.
This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
Mint adds a fresh twist to classic French zucchini salad. Serve it with Rosemary Almonds for a quick, healthy lunch.
Confit by definition is a preserved ingredient. French cuisine employs the use of duck, tomato, and cherry confit, etc. The onions in this recipe are cooked down to a marmalade-like consistency, and then allowed to cool to room temperature before serving. This recipe is not preserved, so it is technically not a confit, but a quick jam.
Pure red currant jelly the color of scarlet stained glass is something of a French obsession… and not a bad one, either. There’s satisfaction in beholding the simple beauty of a jar of translucent, succulent jelly you made by hand.
Tropical in nature, mixed with some signature flavors from classic French soup recipes, this pumpkin black bean soup is the perfect example of Martinique’s unique culinary style.
The anise-like flavor of tarragon in cream sauce compliments savory asparagus in this delicious spring recipe. Serve it with roasted lemon rosemary chicken and a bowl of fresh strawberries and cream for a delightful meal.
This sophisticated dish is perfect for dinner guests. The sauce can be prepared ahead of time and the duck seared right before serving. A glass of Chablis enhances the meal.
Smoky-salty bacon adds a wonderful flavor to this easy crouton recipe and eliminates the need to add salt to the recipe. They’re an incredibly good addition to a salad of simple greens or a rustic country soup.
True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar.
