Recipe Index: French
Mussels in White Wine Sauce
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
Salad Nicoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.
Palmiers (Elephant Ears)
Quick and easy to make palmiers, or elephant ear cookies, with puff pastry and sugar.
Pear Tarte Tatin
French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.
Poached Egg and Bacon Salad – Salad Lyonnaise
Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.
Provencal Endive Salad
Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.
Provencal New Potatoes
Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.
Provencal Potato Salad
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Provencal Seafood Bisque
Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.
Baked salmon provencal recipe with a sauce of fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.
Salmon with Fennel Baked in Parchment
Quick and easy, salmon fillets, nestled on a bed of fennel, dotted with lemon and butter, baked in a pouch of parchment paper.
Heavenly spread for crackers, made with canned sardines, cream cheese, shallots, green onions, and lime juice.
Smoked Salmon, Dill, and Goat Cheese Quiche
Quiche with all-butter pastry crust, filled with custard baked with smoked salmon, fresh dill, shallots, and goat cheese.
Spinach and Artichoke Quiche
Spinach and artichoke quiche! With chopped spinach and artichokes hearts, shallots, goat cheese, green onions, eggs, and cream. Perfect for a Sunday brunch!
Spinach Gratin with Hard Boiled Eggs
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.