Tag: france food recipe

pot a feu (France)

pot a feu (France)

INGREDIENTS Brine: 1/2 cup kosher salt 1/4 cup sugar 1 head of garlic, halved crosswise 1 teaspoon whole black peppercorns 2 fresh bay leaves (or 1 dried) 2 pound beef brisket 3 4″ pieces bone-in beef short ribs Bouquet garni, meats, and vegetables: 1 head 

Ratatouille (France)

Ratatouille (France)

Ingredients 1 h 30 m4 servings275 cals On Sale What’s on sale near you. Hmm. It looks like these ingredients aren’t on sale today. 1 (6 ounce) can tomato paste 1/2 onion, chopped 1/4 cup minced garlic 1 tablespoon olive oil 3/4 cup water salt and ground 

Pithiviers (France)

Pithiviers (France)

Ingredients 1/4 cup olive oil 2 bulbs fennel, trimmed and slice to 1/4 thickness 2 pounds of chicken thighs Parsley, chopped 1 lemon, juiced 1 pound plum tomatoes, halved lengthwise Puff pastry 2 cloves of garlic, crushed 4-6 tablespoons of crème fraîche Tarragon, chopped A splash 

Chicorée Graten (France)

Chicorée Graten (France)

INGREDIENTS REQUIRED For the chicory 4 Heads yellow chicory 1 tbsp Lemon juice 1 tbsp Sugar 2 large pinches Sea salt 6 White peppercorns 600ml Water For the chard 100ml Water 10g Unsalted butter 2 small Swiss chard stalks with leaves, chop the stalks into 

Pate choux (France)

Pate choux (France)

INGREDIENTS 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces 1 teaspoon sugar 1/2 teaspoon salt 1 1/4 cups all-purpose flour 4 large eggs, plus 1 large egg white  DIRECTIONS Bring butter, sugar, salt, and 1 cup water to a boil in a medium 

Klafuti (France)

Klafuti (France)

Materials: Half a kilogram cherry 1 tablespoon butter in room heat 1 sweet spoon +1 sweet spoon powder sugar 2 large eggs Half cup of granulated sugar, 100 gr 1/3 glass of water flour Half a cup of whole milk, 100 ml Half cup of 

Pistou (France)

Pistou (France)

Ingredients 4 tablespoons olive oil 1 onion 3 cloves of garlic 3 leeks 3 potatoes 3 carrots 1 stick of celery 3 courgettes 2 sprigs of fresh flat-leaf parsley 2 fresh bay leaves 250 g baby green beans 1 x 400 g tin of chopped 

Piperade (France)

Piperade (France)

INGREDIENTS 3 plum tomatoes, peeled and roughly chopped, about 2 cups 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped ½ teaspoon salt 4 cloves garlic, minced 1 teaspoon sugar ½ teaspoon piment d’Espelette (or substitute hot paprika)  PREPARATION Cut a small X into bottom of 

Boeuf Bourguignon (France)

Boeuf Bourguignon (France)

Ingredients 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons 

Pissaladière (France)

Pissaladière (France)

Ingredients For the topping (makes 1 pissaladiere): 1/4 cup good olive oil, plus extra for brushing 2 pounds yellow onions, halved and sliced 1/4-inch thick 1 tablespoon fresh thyme leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 whole cloves garlic