Recipe Index: French
Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
Boiled Asparagus with Sieved Eggs and Caper Vinaigrette
Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Braised Rabbit with Prunes
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Brussels Sprouts Gratin
Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere. A perfect Thanksgiving side!
Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.
Chicken Liver Pâté
Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.
Chicken Stew with Onions, Tomatoes, and Dijon
Easy and hearty chicken stew recipe with loads of red onions and tomatoes. Seasoned with Dijon mustard. Served with roasted garlic over rice or pasta.
Cod Poached in Court Bouillon
Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Coq au Vin
Classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions. From Julia Child.
Cream of Wild Mushroom Soup
Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
Creamy Dijon Mustard Chicken
Creamy Dijon mustard chicken! Boneless skinless chicken breasts, cooked in a creamy Dijon mustard sauce with shallots. 1-pot, EASY!
Croque Monsieur Ham and Cheese Sandwich
Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.
Easy Blender Hollandaise Sauce
A quick and easy version of this classic French hollandaise sauce, made in a blender.
Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.
Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.
Eggs Mimosa with Artichoke Tapenade
Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
French Green Beans with Butter and Herbs
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
French Onion Soup
Classic simple French onion soup recipe, with beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
Honey Hazelnut Baked Brie
Festive Baked Brie! Drizzled with a sweet and sour honey sauce and toasted hazelnuts.
Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.
A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.
Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.
Mignonette Sauce for Oysters
A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.