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french food recipes (french cuisine)

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Beef Fillet with Périgueux (Périgord) Sauce
01 01 2003 - 00:05 - in course - beef
Périgueux sauce is a famous symbol of Aquitaine gastronomy and, rather than overwhelming us with ingredients, it is much lighter than you might think, since it is made almost exclusively from
truffles! This makes it an extremely special dish that is not to be missed
[88] comment(s) | read recipecooking recipes Beef Fillet with Périgueux (Périgord) Sauce

Traditional beef bourguignon
01 01 2003 - 00:05 - simmered dishes - beef

Despite my love for simmered dishes, I have to proclaim the appalling truth: “the Dukes of Burgundy shamefully stole the recipe for Flemish stew when they occupied Flanders. Since they didn’t have any good beer, they resorted to wine…” That’s how we can rewrite the history of an excellent dish!


For this recipe, I made myself follow an academic recipe that was made according to the rules of art. I did some research and took inspiration from the recipe suggested in the "Burgundy" volume of the Inventory of French Culinary Heritage.

It is not the easiest or most practical version but we often learn a lot when we follow this kind of recipe. It is distinctive because it does not include carrots but it does include mushrooms.

Here is the first version of this recipe. I will give you other versions that are more or less simple or adapted by great chefs during the next few weeks.


[73] comment(s) | read recipecooking recipes Traditional beef bourguignon

Traditional Quiche Lorraine
01 01 2003 - 00:05 - quiche - traditional
After a lot of research and comparisons, I think I’ve managed to reconstitute the original, traditional recipe for the mythical
Quiche Lorraine. But that shouldn’t stop you from using this base to create any variation that comes to mind…  
[41] comment(s) | read recipecooking recipes Traditional Quiche Lorraine

Périgourdine salad
02 11 2008 - 10:31 - salad - duck
Who holds the secret to the true recipe for this
party salad? I think that every brasserie has its own recipe that contains a part of the whole truth.
[66] comment(s) | read recipecooking recipes Périgourdine salad

Burgundy snails
01 01 2003 - 00:05 - starte - snails
You will discover how the slowness of
snails contrasts with the speed at which your guests will devour this dish ! What a pleasure it is to wipe the sauce off your plate to fill up on delicious garlic butter.
[67] comment(s) | read recipecooking recipes Burgundy snails

Fondue Savoyarde
01 01 2003 - 00:05 - main course - cheese
Unlike a Swiss fondue, a Savoyarde cheese fondue is a wonderful combination of three
cheeses with very different characters. This is a very social meal that allows you to get together and chat with your friends without having to spend all your time in the kitchen.
[69] comment(s) | read recipecooking recipes Fondue Savoyarde

Gratin Dauphinois (Scalloped potatoes)
01 01 2003 - 00:05 - side dish - potato
Here's that famous
Gratin Dauphinois (scalloped potato) recipe with its traditional ingredients. Note it doesn't include either eggs or cheese… Whatever recipe is used, this gratin is the perfect accompaniment for leg of lamb. In short, it will probably be pretty hard to avoid it during the holiday season!
[63] comment(s) | read recipecooking recipes Gratin Dauphinois (Scalloped potatoes)

French Onion Soup
14 10 2008 - 15:33 - soup - onion
Revellers will be happy to be able to shake the cobwebs as New Year’s Eve winds down in the early morning hours. It will also be a great help on New Year’s Day when the effects of the
parties begin to be felt
[52] comment(s) | read recipecooking recipes French Onion Soup

Foie Gras Tatin with duck breast
01 01 2003 - 00:05 - FOIE GRAS & DUCK
A rich and delicious
starter for parties or special occasions that combines two great products with a sensational presentation.
[36] comment(s) | read recipecooking recipes Foie Gras Tatin with duck breast

Lamb shank with herbes de la Garrigue (thyme, wild thyme, rosemary)
01 01 2003 - 00:05 - main course - lamb
All of Provence’s fragrant scents will slowly impregnate this
lamb shank, which will melt off the bone while cooking.”
[56] comment(s) | read recipecooking recipes Lamb shank with herbes de la Garrigue (thyme, wild thyme, rosemary)

Turkey stuffed with chestnuts and foie gras
01 01 2003 - 00:05 - CHRISTMAS DISH - POULTRY
There is nothing more traditional than this easy recipe for turkey with
chestnuts. The cooking method ensures that the bird is tender and succulent."
[44] comment(s) | read recipecooking recipes Turkey stuffed with chestnuts and foie gras

Tarte Tatin
01 01 2003 - 00:05 - pies - apple
The
Tarte Tatin is a great classic, but it’s above all a delight! It’s an upside-down pie that provides ideal caramelization of the apples, which you then mask with a thin cover of flaky pastry. The variants are innumerable but the original recipe is still my favourite.
[22] comment(s) | read recipecooking recipes Tarte Tatin

Leg of lamb marinated with mountain herbs
01 01 2003 - 00:05 - main course - lamb
In the Pyrenees mountains, small sheep graze on the fragrant
herbs found in the pastures. To further heighten this fragrance, let the leg of lamb marinate one night in these herbs in a manner similar to venison: a delight to the senses.
[32] comment(s) | read recipecooking recipes Leg of lamb marinated with mountain herbs

Apricot Pie with almonds
01 01 2003 - 00:05 - dessert - pie
Nice, golden brown
apricots on a crunchy olive oil shortcrust pastry, sprinkled with white bursts of almonds, and you'll have the whole of Provence on your plate.
[20] comment(s) | read recipecooking recipes Apricot Pie with almonds

Mutton stew with cocos de Paimpol
01 01 2003 - 00:05 - main course - mutton
This great classic in
French cuisine is a succulent and easy-to-prepare dish. The mutton is extremely tender and flavorful, and the cocos are soft yet firm. It’s not a fancy dish, but this mutton stew is a sure bet which everyone will love.
[22] comment(s) | read recipecooking recipes Mutton stew with cocos de Paimpol

 
 
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