recipes

Tarte aux pommes à la Française

Tarte aux pommes à la Française

French Apple Pie
Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 pre-made frozen piecrust
  • 3 big or 4 small apples
  • 2 Tbsp. of sugar
  • ¼ cup of melted butter
  • 3 Tbsp. of apricot jam
  • 1 Tbsp. of Kirsch or French brandy optional

Instructies

  • Preheat the oven to 400 °F.
  • Place the thawed dough on a piece of parchment paper on a cookie sheet in order to form a circle of about 10 inches in diameter.
  • Peel the apples, remove the hearts, and cut in half vertically.
  • Place the half apples on a cutting board with the cut side facing down and slice very thinly lengthwise.
  • Coarsely chop the leftover apples and place them in the center of the dough.
  • Place the apple slices on the dough in concentric circles, beginning at the edge and working your way inward to the center, making sure the circles overlap.
  • Sprinkle sugar over the pie and drizzle with the melted butter.
  • Bake in the oven for 40 – 45 minutes until golden.
  • Melt the apricot jam with the liquor (optional) and baste the top of the pie with it.
  • Return to the oven and leave for another 5-10 minutes or until the surface is lightly caramelized.
  • Enjoy with a spoonful of crème fraîche or crème Chantilly.

Notes / Tips / Wine Advice:

This absolutely delicious, traditional pie recipe does not require any special crustmolding
plate. It gets its professional le grand chef look from the placing of the
apple slices and glazed surface, all possible with this easy-as-pie recipe.
————————————————————————————————–
Recipe Category Fruit / Pie
Country European / French

Crêpes Françaises

Crêpes Françaises

French Crêpes
Although French crêpes can be served like pancakes, they differ from pancakes in thickness and feel. Brittany is the region most associated with French crêpes. There they are served in various ways, either as a dessert or as a main dish. As the latter, it can be served with ham, cheese, eggs, béchamel sauce, or various other ingredients. As a dessert, they can be accompanied by chocolate, various fruits, caramel, sugar, flambé, crème fraîche, or crème Chantilly.
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 cup of flour
  • ¼. tsp. of salt
  • 1 Tbsp. of sugar
  • 2 large eggs or 3 small eggs
  • 1½ cup of milk
  • 1 tsp. of vanilla extract optional, for crêpes served for dessert or breakfast

Instructies

  • Mix all dry ingredients (flour, salt, and sugar) in a sufficiently large bowl and create a depression in the middle.
  • Break the eggs and pour them into the depression.
  • Add the milk and the vanilla extract and mix until the batter is completely smooth, using an electric mixer if desired.
  • Let the batter rest for a few minutes (30 minutes is optimal).
  • Heat a small frying pan over medium heat, add butter to the pan, and allow to melt.
  • Scoop between 2 and 3 tablespoons of the batter into the pan.
  • Tip and rotate the pan to spread the batter as thinly as possible.
  • Flip to allow both side to become lightly browned.
  • Repeat for the remaining batter.

Notes / Tips / Wine Advice:

Serve with crème Chantilly, raspberries, and maple syrup or your favorite savory or sweet filling.
————————————————————————————————–
Recipe Category Pancake’s / Crepes
Country European / French

Croûte Champêtre

Croûte Champêtre

Croûte Champêtre

Country Casserole with Puff Pastry Crust
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 4 Tbsp. of butter
  • 3 medium-sized leek sliced
  • ⅓ cup of flour
  • 1½ cup of milk
  • ½ cup of grated cheddar cheese
  • Salt & pepper
  • 1 pinch of nutmeg
  • 2 cups of cooked ham in cubes
  • 1 pack 14 oz. of frozen puff pastry
  • 1 beaten egg

Instructies

  • Preheat the oven to 425 F.
  • Melt half the butter in a saucepan and cook the sliced leek for 2-3 minutes.
  • Remove the leek from the pan and set aside.
  • Add the rest of the butter and the flour and stir well.
  • Add the milk and whisk until thickened.
  • Add the cheese, salt, pepper, and nutmeg to the sauce.
  • Add the leek and ham and then pour into a 4-cup baking dish.
  • Turn the baking dish upside down, place it on top of the dough, and cut around
  • the dish. Pour the mixture into the dish. Form a band from some of the extra
  • dough and place it on the edge of the dish (see photo), using water to make it stick
  • to the dish’s side if necessary. Place the sheet of dough on top of the dish, making
  • some incisions to release the steam.
  • Use the leftover dough to form decorations to place on the top. With a knife,
  • make incisions all away around the dough. Baste with the beaten egg (optional).
  • Bake in the oven at 425 F for 15 minutes and then for 20 minutes at 375 F.

Notes / Tips / Wine Advice:

The combination of poireaux (leeks), jambom (ham), fromage (cheese), and pâte
feuilletée (puff pastry) bring a definite flavor of France to this satisfying family dish
that’s also simple and easy to prepare!
————————————————————————————————–
Recipe Category Casserole

Salade Niçoise au Saumon

Salade Niçoise au Saumon

Salade Niçoise au Saumon

Niçoise Salad with Salmon
Fresh and sunny, this traditional South of France salad will evoke memories ofthose delicious meals served in bistros on the shore of the Mediterranean Sea.
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • Salt
  • 2 hard boiled eggs
  • ½ lb. of cherry tomatoes cut into 4 pieces
  • 12 black olives
  • 2 Tbsp. of capers drained
  • ½ lb. of gold potatoes
  • ½ lb. of French green beans
  • 1 can 7½ oz. of salmon, drained
  • 1 head of lettuce
  • 8 anchovy fillets cut in half lengthwise
  • For the vinaigrette:
  • ½ cup of olive oil
  • 2 Tbsp. of white wine vinegar
  • 1 tsp. of Dijon mustard
  • 1 garlic clove crushed
  • Salt & pepper freshly grounded
  • 1 Tbsp. of chopped parsley

Instructies

  • Cook the potatoes in salted water for 15 minutes.
  • Allow to cool completely.
  • Cook green beans for about 8 minutes (or until tender).
  • Cool down by placing in cold water.
  • Cut the cool potatoes and the eggs into quarters.
  • Place the potatoes, eggs, green beans, salmon, and tomatoes in a bowl.
  • Mix all vinaigrette ingredients in a jar and shake vigorously.
  • Pour 2 Tbsp. of vinaigrette on the potato salad and mix gently.
  • Lay the lettuce on a service plate, and place the potato salad on top of the lettuce
  • Garnish with olives, anchovies, and capers.
  • Pour the remaining vinaigrette over the potato salad.
————————————————————————————————–
Recipe Category Fish / Seafood / Salad
Country Mediterranean

Quiche Lorraine from Marie Gagnon

quiche lorraine

Quiche Lorraine from Marie Gagnon

Quiche Lorraine (named for the Lorraine region of France) is a “savoureuse” open pie filled with a savory custard richly flavored with smoked bacon and cheese.
Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 frozen pie crust
  • 4 green onions sliced
  • 3 eggs
  • ¾ cup of shredded strong cheddar cheese or Gruyere
  • ½ cup of cream
  • ½ cup of milk
  • ⅛ tsp. of cayenne pepper
  • ¼ tsp. of freshly grated nutmeg
  • Salt & pepper freshly ground
  • 4 slice of bacon finely chopped
  • Chopped chives to garnish

Instructies

  • Preheat the oven to 400 F.
  • Press the dough into the bottom of a removable bottom tart pan.
  • Prick the bottom of the dough with a fork and bake for 10-20 minutes.
  • Allow the crust to cool.
  • Cook the bacon until crisp and allow to cool.
  • Mix green onions, cheese, cream, milk, cayenne, nutmeg, salt, and pepper.
  • Stir in bacon and pour the mixture into the baked crust.
  • Bake in the oven at 325 F for another 20 minutes.
  • Garnish with chives.
————————————————————————————————–
Recipe Category Pork / Quiche

Champignons de Paris à l’ail

Champignons de Paris à l’ail

Champignons de Paris à l’ail

Garlic Parisian Mushrooms
Portions:4
Preparation Time: 5 minuten
Cooking Time:15 minuten
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 lb. of small button mushrooms
  • 3 Tbsp. of butter
  • 2 slices of bacon chopped
  • 3 garlic cloves crushed
  • ¼ cup of Panko bread crumb
  • 2 Tbsp. of parsley chopped
  • Salt & pepper freshly ground
  • 2 Tbsp. of lemon juice
  • Fresh lemon slices and fresh parsley for garnish

Instructies

  • Clean the mushrooms and cut up the ones that are too big so that all mushrooms are of similar sizes. In a large pan, stir the mushrooms in butter for about 3 minutes until golden.
  • Mix the bacon, garlic, breadcrumbs, parsley, and seasonings.
  • Sprinkle the mixture over the mushrooms.
  • Keep cooking on low heat for 10 minutes, stirring regularly.
  • Add the lemon juice and give it a quick stir.
  • Serve immediately, garnished with lemon slices and parsley.
————————————————————————————————–
Recipe Category Pork / Side Dish / Vegetables
Country European / French

Chicken Bacon Meatballs

Chicken Bacon Meatballs

Who doesn’t love a good chicken bacon entrée? This recipe combines two of America’s favorite flavors into one delicious meatball.
Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 large boneless skinless chicken breasts, sliced into 1-inch cubes
  • 1 bacon strip add more if desired
  • 3 slices of sandwich bread torn into small pieces
  • 2 teaspoons of chili powder
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of kosher salt
  • ¼ cup of whole milk
  • 1 large egg lightly beaten
  • ½ small onion finely chopped
  • 2 garlic cloves finely minced
  • ⅓ cup grated Parmesan cheese
  • ¼ cup vegetable oil
  • Parsley for garnish optional

Instructies

  • Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
  • Blend the bread, chili powder, cayenne, and salt in a food processor.
  • Pulse until the ingredients are fine.
  • Divide the mixture evenly into two medium bowls.
  • Add milk into one of the bowls and stir.
  • Add half of the chilled chicken and bacon to the food processor and pulse.
  • Add the milk-crumb mix, egg, onion, garlic, and Parmesan cheese to the food processor.
  • The mixture should be almost creamy.
  • Add the remaining chicken and bacon and pulse.
  • Using a 1-inch scoop, form about 30 meatballs.
  • Put the meatballs on a parchment-lined baking sheet and freeze for another 15 minutes.
  • Roll the meatballs in the remaining breadcrumbs.
  • Return the meatballs to the baking sheet.
  • Put an oven rack in the upper-middle position and preheat the broiler to high.
  • Baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked thoroughly.
  • Remove from the oven, sprinkle with Parmesan, and garnish with parsley.
  • Let the meatballs cool for about 5 minutes before serving.
————————————————————————————————–
Recipe Category Chicken / Pork

Peperonata Chicken Meatballs

Peperonata Chicken Meatballs

These chicken meatballs are sprinkled with pancetta and dipped in tomato paste, making them as flavorful as they are colorful. Use ground chicken, but it can be either white or dark meat. You may want to prepare the meatballs while the peppers roast.
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 3 slices of Italian bread torn into pieces (about 1 cup)
  • ⅓ cup of milk
  • 3 ounces of sliced pancetta finely chopped
  • 1 small onion finely chopped
  • 1 small garlic clove minced
  • 2 tablespoons of extra-virgin olive oil
  • 1 large egg
  • 1 pound of ground chicken
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • For the peperonata:
  • 3 red bell peppers cut into strips
  • 1 ½ tablespoons of extra virgin olive oil
  • 1 ½ tablespoons of drained capers
  • 1 teaspoon red-wine vinegar
  • ⅛ teaspoon hot red pepper flakes

Instructies

  • Preheat the oven to 400° F.
  • Move the racks to the upper and lower third of the oven.
  • Soak bread in milk for about 4 minutes or until softened.
  • Squeeze the bread to remove excess milk.
  • Set aside. In a 10-inch skillet, cook pancetta, onion, and garlic in 1 tablespoon of oil with salt and pepper.
  • Use medium heat and cook until onion is soften (or about 6 minutes).
  • Cool slightly.
  • Lightly beat egg in a large bowl.
  • Combine chicken, pancetta mixture, bread, and parsley, and mix well.
  • Form about 12 meatballs. Arrange the meatballs in a foursided sheet pan.
  • Stir the tomato paste and remaining teaspoon of oil together in a small bowl.
  • Brush the mixture over the meatballs.
  • Bake the meatballs for 15 to 20 minutes in the upper third of the oven, or until they are cooked completely through.
  • Toss the bell peppers with 1 tablespoon of oil.
  • Roast them in a 4-sided sheet pan in the lower part of the oven.
  • Stir occasionally.
  • They are ready when they are tender and browned, which usually takes about 35 minutes.
  • Stir together capers, vinegar, red pepper flakes, and ½ teaspoon of oil in a medium mixing bowl.
  • Toss the roasted bell peppers with the caper mixture.
  • Serve the meatballs on top of the peperonata.
————————————————————————————————–
Recipe Category Chicken / Vegetables
Country European / Italian

Ricotta and Pork Meatballs

Ricotta and Pork Meatballs

These pork meatballs are especially unique because they switch up the traditional cheeses and use ricotta cheese. It still has an Italian flavor, but a slightly smoother texture.
Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • ½ pound of sliced white bread crusts removed and cut into ½ pieces
  • 1 ½ pounds of lean ground pork
  • 3 ounces of thickly sliced pancetta minced
  • 3 large lightly beaten eggs
  • ⅔ cup ricotta cheese 5 ounces
  • ¼ cup of parsley
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chopped fennel seeds
  • ¼ teaspoon of crushed red pepper
  • Kosher salt to taste
  • 2 cans of peeled Italian tomatoes 28 ounces each
  • Freshly ground pepper to taste
  • 2 tablespoons of shredded basil
  • ½ cup of freshly grated Pecorino Romano cheese

Instructies

  • Preheat oven to 400° F.
  • Pulse the bread to coarse crumbs in a food processor.
  • Combine the crumbs, pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, red pepper, and 1 ½ teaspoons of Kosher salt in a large mixing bowl.
  • Mix well.
  • Shape the mixture into approximately 24 meatballs.
  • Use about 3 tablespoons of meat per ball.
  • Put the meatballs in well-oiled baking dish.
  • Roast the meatballs in the oven for about 30 minutes.
  • The meatballs should be just beginning to brown.
  • Use a spatula to loosen the meatballs from the bottom of the pan.
  • Add the crushed tomatoes to the pan.
  • Season with salt and pepper.
  • Lower the oven to 325° F and cook the meatballs for about 2 hours.
  • The sauce should be very thick and meatballs should be tender.
  • Be sure to turn the meatballs once or twice while cooking.
  • Transfer the meatballs to a serving plate.
  • Garnish with basil and Pecorino before serving.
————————————————————————————————–
Recipe Category Cheese / Pork / Side Dish

Brandy Meatballs

Brandy Meatballs

This dish is great for parties. It is a slight twist on the traditional Italian meatball. It can be served as an appetizer or an entrée. Yields: Makes About 4 Servings.
Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 3 ½ cups of lean ground beef
  • ⅓ cup of chopped cooked ham
  • 2 egg yolks
  • ⅔ cup of Parmesan cheese freshly grated if available
  • 1 tablespoon of parsley
  • 2 tablespoons of heavy cream
  • Flour as needed for dusting
  • ¼ cup of butter
  • 1 tablespoon of olive oil
  • 1 small onion chopped
  • 3 tablespoons of water
  • 1 tablespoon of brandy
  • Salt and pepper to taste

Instructies

  • Combine the meats, egg yolks, cheese, parsley, cream, and salt and pepper in a large mixing bowl.
  • Mix together using your hands until thoroughly combined.
  • Shape the mixture into meatballs.
  • Avoid meat sticking to your hands by using damp hands.
  • Lightly dust the meatballs with flour.
  • Using a sauté pan, heat oil and butter.
  • Cook the onion in the oil and butter on low heat for five minutes, stir occasionally.
  • Put in meatballs and increase heat to high.
  • Cook each meatball for just 1 minute on each side.
  • Lower heat and cook meatballs for 15 minutes.
  • Meatballs may still be slightly pink in the center.
  • Remove to a serving bowl and set aside.
  • Stir 3 tablespoons of water into the pan.
  • Heat for just a few seconds then add the brandy.
  • Using a whisk, stir, scraping up all of the pan juices.
  • Cook the sauce until thickened.
  • Pour the sauce over the meatballs and serve.
————————————————————————————————–
Recipe Category Beef / Pork
Translate »