Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Salad of Duck à l’Orange
May 08, 2005 by
French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.
- Quick Glance
- 25 M
- 25 M
- 0
Gruyère and Smoked Sausage Salad
May 08, 2005 by
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
- Quick Glance
- 30 M
- 2 H
- 0
Jim Drohman’s Pork Belly Confit
May 05, 2005 by
Forget the fat for a moment and enjoy this crispy confit. Pork belly is cured with spices, cooked slowly until tender, and finished by deep-frying.
- Quick Glance
- 30 M
- 3 H, 30 M
- 1
Cipollini and Bleu de Gex Tart
Apr 18, 2005 by
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
- Quick Glance
- 30 M
- 2 H, 10 M
- 10
Baked Brie en Croûte
Apr 15, 2005 by
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
- Quick Glance
- 15 M
- 1 H, 30 M
- 0
Skate Grenobloise
Sep 06, 2004 by
Sweet skate fish is sauteed in butter until golden then served on a raft of seasoned croutons and briny capers. A delicate lunch or light Sunday supper.
- Quick Glance
- 0
Caramelized Onion, Walnut, and Roquefort Tarts
Aug 31, 2004 by
These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.
- Quick Glance
- 3
Floating Islands
Apr 27, 2004 by
Clouds of meringue float in caramel sauce in this classic French bistro dessert.
Hazelnut Chocolate Tuiles
Apr 23, 2004 by
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Almond Cake with Strawberry-Rhubarb Compote
Apr 19, 2004 by
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Snails with Herb Butter
Apr 19, 2004 by
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
French Country Pâté
Apr 16, 2004 by
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Braised Celery Root
Feb 09, 2004 by
Celery root, or celeriac, is a relative of the familiar green celery stalks in the supermarket. Braise this root vegetable for a new Fall flavor.
Barefoot Contessa Baba au Rhum
Jan 10, 2004 by
This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.
Panade of Leeks and Mixed Greens with Cantal Cheese
Dec 13, 2003 by
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
Goat Cheese, Roasted Beet, and Walnut Tart
Nov 23, 2003 by
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
Goat Cheese Salad
May 08, 2003 by
In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.
Cassoulet of White Beans, Sausage, and Duck
May 03, 2003 by
This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.
Profiteroles
Apr 23, 2003 by
Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.