Cook easy French recipes in your own kitchen. Here are the most popular recipes for the week of October 29, 2007.
Gougeres are delicate, miniature cheese puffs. They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif.
Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Purists insist that cod alone is enough to create the smooth texture for which the dip is renowned. Other French cuisine experts enjoy the dimension added by potatoes and fearlessly throw them into the mix.
This starter is delicious served as a dip with bread or vegetables. It's substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries, and a bottle of spicy white wine.
This simple salad has the surprise creaminess of rich avocado pieces and the fresh twist of herbs. Use the best balsamic vinegar you can find; it really does influence the final result.
This aioli has the wonderful zest of lemon to enhance the rich garlic and egg base. Serve it with seafood or as a thickener for fish stew.
The tangy blue cheese and creamy texture of this dressing is the perfect addition to a blend of bitter endive and mixed greens, topped with fruit and nuts.
Beef Consommé is a hearty, full bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional, but adds a nice herbal note.
This sweet mix of vegetables is excellent with roasted chicken and a glass of very mellow white wine like Savennière.
This easy shrimp main dish is quick and easy to prepare. Serve it with couscous and Red Pepper Bean Salad.
This rustic pie is beloved in its native Lorraine. Easy to make, pair it with a salad for a complete meal.
