Category Archives: French

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Baking, Desserts & Sweets, French

Lemon Meringue Pie

This lemon meringue pie recipe is a classic and so delicious  !!
It has a short shelf life so keep that in mind.

Lemon Meringue Pie
Lemon Meringue Pie

If you don’t want to make the crust you can buy one frozen and follow the blind baking instructions or use custard cups and assemble into them. Also, you can use a cooking pudding from a box and follow the instructions on the box.

Here are three steps to making it from scratch.
Crust;
Preheat the oven 400.
Make my perfect pie crust recipe, but you’ll need to blind bake it.
Roll out a crust size to fit 8-9 inch pie plate. Pinch the edge to make it decorative . Chill the crust for at least 30-40 minutes.
Line the pie plate with parchment paper cut to cover the plate and up the sides. Fill it to weigh it down with 1LB -2LBS dry beans like kidney beans.
Bake for 15-20 minutes. Remove the beans and parchment and place back into the oven for another 10-15 minutes or until it’s golden. Let it cool down. When completely cool you can use it or wrap it in plastic wrap and store it for up to 3 days at room temperature.
 Lemon filling;
1 cup sugar, 2 tbsp all-purpose flour, 2 tbsp cornstarch, 1/4 tsp salt, 1-1/2 cups water, 4 large egg yolks, 2 tbsp unsalted butter, 1/2 cup fresh lemon juice, 1 tbsp lemon zest.
Whisk sugar, cornstarch, and salt in a saucepan, then stir in water and cook over medium heat until thickened, stirring constantly.
Slowly add a small amount of the hot mixture to the beaten egg yolks to raise their temperature without scrambling, then return the yolk mixture to the saucepan.
Cook for an additional 1–2 minutes, then remove from heat and stir in butter, lemon juice, and lemon zest.
Mixture should be bubbling and thick.
Pour while hot into the blind baked pie crust.
Meringue;
In a clean bowl and at room temperature mix 4 egg whites , 1/2 tsp cream of tartar, 7 tbsp sugar and whip until stiff with glossy peaks.
Spread to the edge of the lemon filling covering it.
bake at 350 for 10 minutes or until the meringue has some light browning.
Chill for 3-4 hours to setup. 

Breakfast/Brunch, Dips, Sauces and Marinades, French, Salads, Dressings,Veggies & Sides

Asparagus with Hollandaise Sauce

This hollandaise sauce recipe is easy and lends itself to many uses.
Pictured over steamed asparagus. What’s more classic than Asparagus with Hollandaise Sauce?
Serve it over broccoli or on Eggs Benedict.
The possibilities are endless !!

Asparagus with hollandaise sauce
Asparagus with hollandaise sauce

INGREDIENTS;
4 egg yolks
1/2 lemon, juiced
1/2 cup salted butter, melted
dash of cayenne pepper
dash of salt

DIRECTIONS;
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
If sauce separates after microwaving, add a splash of water and whisk until combined.

Chicken/Poultry, French, Italian, Lower Carb Recipe, Main Course, Veal

Chicken Francese

This Chicken Francese recipe is a one pan dish.
It’s of European origin.  Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.

Chicken francese
Chicken francese

Ingredients;
6 skinless, boneless, chicken breast cutlets OR veal, pounded thin, about 1/4″
1 cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1 TBLS shallot, minced
1/2 cup dry white wine, like Pinot Grigio
1 cup chicken stock
1/2 lemon, juiced
2 TBLS unsalted butter
1/4 cup fresh parsley, chopped

Directions;
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 TBLS of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices and shallot into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, stock and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 5 minutes to heat the chicken through.
Garnish with chopped parsley before serving.

Beef, Crock Pot Friendly, French, Lower Carb Recipe, Main Course

Beef Bourguignon (French Stew Braised in Red Wine)

This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish.  The French Stew Braised in Red Wine recipe evolved into an international favorite.

Beef Bourguignon
Beef Bourguignon

Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.

Beef Bourguignon dinner
Beef Bourguignon dinner

Very important to sear the meat and deglaze with the wine to develop the rich taste.

Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone  or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1  TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick

Directions;
Heat the olive oil in a large pot or Dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.  Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock.  Deglaze the pot scrapping the bits of meat residue from the bottom of the pot.  Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Combine the cornstarch and reserved stock.  Remove the meat and veggies to a lipped serving platter.  Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste

Baking, Desserts & Sweets, Breakfast/Brunch, French, Health Friendly

Crepes Stuffed with Berries and Custard

This Crepes stuffed with Berries and Custard recipe is partially store bought. No need to make the crepes; the crepes are usually found in the produce dept near the fresh berries. My local brand is “Melissa’s” and are ready to use. For an adult version add a splash of berry or vanilla liquor. If you use sugar free or fat free custard/pudding this recipe is very health friendly.

Crepes stuffed with Berries and Custard
Crepes stuffed with Berries and Custard

You can change the berries to whatever is in season and the custard flavor too. Vanilla, chocolate, creme caramel, low fat, sugar free whatever meets your needs..

Ingredients;
One 9″ crepe
14.5oz pkg vanilla custard pudding cups, 4 come in one pkg.
1LB fresh ripe strawberries
8oz fresh blueberries
Whipped cream and confectioners sugar for garnish

Directions;
Wash and stem the strawberries. Cut them in half or quarters if they are large and place half of them in a food processor or blender. If you are making the adult version add a splash of berry or vanilla liquor into the blender.  Add  a few TBLS of water and a dash or two of sugar or a artificial sweetener if you need, and puree them. In a bowl combine the pureed fruit with the other half of the cut strawberries and the washed blueberries and mix together.
Lay the crepe on a dinner plate. Smooth one cup of the custard/pudding down the middle of the crepe.  Top with a few spoons full of the berries mixture. Roll the crepe closed and decorate with whipped cream and a few more berries.
Serve with a dash of confectioners sugar on top.

Crock Pot Friendly, French, Soups & Stews

French Onion Soup

French onion soup
French onion soup

French Onion soup is suppose to be rich with flavor but so many times in restaurants its rich with too much salt !! Try my version, add salt if you feel you have to but I think the broth with its rich taste and onions do just fine as is.

Ingredients:
**5-6 large onions, halved and sliced, sweet onions if you can get them such as Vidalia
3 TBLS butter
2-3 cans Campbell’s beef consommé + 2-3 cans of water
1 TBLS Kitchen Bouquet Seasoning(optional)
1/4 cup DRY Sherry
4 slices crusty French bread
1 bay leaf
12 slices Gruyere Cheese, if not available use Swiss cheese, use more if you like

Directions:
**The ratio of broth and onions should be 50-50. Adjust the amount of onions to your liking.
In a covered frying pan add the butter and sauté the onions on low heat until soft and translucent, do not brown them. In a sauce pot combine the cooked onions, consommé , water, seasoning, sherry and bay leaf.
Simmer covered for 1-2 hours.
Divide the soup into four oven proof crock type bowls or any oven proof small bowl. Place a slice of crusty bread on the top and top with three slices of cheese on each bowl. Place the bowls on a pan. Broil or bake at 400 until the cheese is melted and bubbled, slightly brown if you wish.

Breakfast/Brunch, French

French Toast

This French Toast recipe is kicked up a bit. Using vanilla paste provides the bean seeds for extra taste.

French toast
French toast

6 Slices of any sliced bread; whole wheat, white, Texas toast, challah, cinnamon raisin, French Bread etc. Slightly stale is best.
4 X-Lrg eggs
2 TSP vanilla extract or paste, I prefer paste
2 TSP cinnamon
½ TSP almond extract OR ¼ cup Amaretto liquor
Dash of nutmeg
3 TBLS cream, if you have it or milk
4 TBLS butter for cooking

Directions:
Beat together all except the bread and butter, until well blended.
Soak each side of the bread one slice at a time in the egg mixture for a minute or so and place in a lightly buttered 375* pan- griddle.
Cook until med brown on each side and repeat with each slice.
Serve with warm maple syrup and or powdered sugar and fresh fruit.

French, Lower Carb Recipe

QUICHE

quiche
a serving of quiche

RECIPE INGREDIENTS:

1 CUP GRATED CHEESE
(MIX SWISS & CHEDDAR, GRUYERE, GOUDA OR WHATEVER)
1/4LB BACON COOKED AND CRUMBLED
1 MED ONION SLICED AND SAUTEED UNTIL SOFT
1/2 TEASPOON SALT
PEPPER TO TASTE
1 TABLESPOON FLOUR
1/4 TEASPOON DRY MUSTARD
2 EGGS, BEATEN
1/2 CUP WHOLE MILK
1/2 CUP HEAVY CREAM
8″ PIE CRUST, PREPARED FRESH OR FROZEN

DIRECTIONS:
PREHEAT OVEN TO 400.
SCATTER COOKED ONION & BACON ON BOTTOM OF PIE CRUST.
TOSS CHEESE WITH FLOUR, SALT, PEPPER & MUSTARD AND SPRINKLE INTO PIE CRUST.
COMBINE EGGS, MILK AND CREAM AND POUR OVER CHEESE MIXTURE INTO PIE CRUST.
BAKE FOR 10 MINS ON 400 THEN LOWER TEMP TO 350 AND BAKE ANOTHER 30 MINS.

***Lower the carbs by eliminating the crust***

OR
OTHER VARIATIONS ADD:

SLICED COOKED MUSHROOMS
SCALLION INSTEAD OF ONION
COOKED AND DRAINED SPINACH
DICED HAM