French dishes?

Question

Can u pls name as many traditional dishes of France as you can, and, if possible, provide me with a recipe? I'm interested and dying to try a French dish. Also, besides traditional dishes, can u also name food that is commonly eaten in France(optional: particularly, ones in fancy restaurants? ;) ) Thx

Answer 1

These sites have French foods and recipes: http://www.francethisway.com/frenchfood....

http://www.recipezaar.com/recipes/french

http://www.aftouch-cuisine.com/french-re...

There are many foods that the French eat. This site has some of the popular ones:

http://frenchfood.about.com/od/toprecipe...

Hope this helps!

Answer 2

Boeuf Bourguinon

Coq Au Vin

Quiche Lorraine

Vichyssoise

Ratatouille

Blanquette de veau

Gratin de Pommes de terre

Soupe A l'Oignon Gratinee

Cassoulet.....

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Blanquette de Veau (Veal Stew)

Ingredients

3 pounds boned veal shoulder, cut into 1- to 2-inch chunks

2 cups chicken broth

2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice

3 or 4 whole cloves

2 dried bay leaves (3 to 4 in. long)

1/2 teaspoon white or black peppercorns

1 pound mushrooms (about 1-in.-wide caps)

2 tablespoons butter or margarine

1 package (10 oz.) frozen cooked small onions (about 1 in. wide)

1/2 teaspoon grated lemon peel

1/2 cup whipping cream

1/2 cup chopped parsley

2 tablespoons cornstarch

1 tablespoon lemon juice

Salt

Preparation

1. Rinse meat and place in a 5- to 6-quart pan. Add broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.

2. Meanwhile, rinse mushrooms; trim off and discard discolored stem ends. In a 10- to 12-inch frying pan over medium heat, melt butter; add mushrooms and onions, mix, cover, and cook, shaking pan or stirring often, until mushroom juices have evaporated and vegetables are beginning to brown, about 15 minutes. Remove from heat.

3. When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); discard cloves and bay leaves if desired. Add lemon peel and cream to the broth in the 5- to 6-quart pan and boil, uncovered, over high heat until reduced to 3 cups, 10 to 15 minutes. Stir in parsley.

4. In a small bowl, blend cornstarch with 2 tablespoons water until smooth; stir into boiling veal juices. Add lemon juice and the meat and vegetables; stir gently until meat is hot, 2 to 3 minutes. Add salt to taste and ladle stew into wide bowls

Answer 3

I've never tried making any of these but this site seems to have alot of dishes on it, if it helps: http://frenchfood.about.com/

Answer 4

Beef Burgundy Stew

Here's how you cook one of the most comon French meat dishes.

Take:

1 lb. boneless beef, cubed

3 Tbsp. flour

6 slicesb bacon, cut into 1-inch pieces

1.5 cups yellow onion wedges

1.5 cups sliced carrots

12 small mushrooms

2 cloves garlic, minced

1 cup Burgundy

1/2 cup water

1/4 cup Steak Sauce

1/4 tsp. salt

1/4 tsp. pepper

Cook:

1. Pat the flour into meat until it doesn't show pink juices over the flour any more.

2. Grill the bacon in oven until crisp. Reserving drippings, set bacon aside to drain.

3. In a frying pan, brown the meat in bacon drippings, add the bacon, onion, carrots, mushrooms, garlic, wine, and water.

4. Cover and simmer until vegetables are tender. Stir in the rest ingredients and heat through.

Garlic Honey Butter for French Bread



  

Ingredients

4 tablespoons butter

2 garlic clove

1 tablespoon honey

1/2 teaspoon oregano

1 pinch salt

2 tablespoons parmesan cheese (optional)

Directions

1Finely chop garlic.

2Mix first five (5)ingredients in microwave safe bowl.

3Microwave 1 minute until butter is melted.

4Stir and pour over sliced open french bread.

5Top with cheese and broil until golden brown and cheese is melted.

Mousse au Chocolat… This timeless classic is bound to make everyone happy! Kids and adults!

Preparation Time: 20 minutes

Refrigeration Time: at least 3 hours



Ingredients (4 people):

8 oz. Unsweetened Baking Chocolate (chopped)

3 Egg Yolks

4 Egg Whites

1/2 cup Sugar

2 tbsp. Butter (room temperature)

Pinch of Salt

How To Make It:

1. Beat egg yolks with sugar, in a bowl, until it starts to whiten.

2. Put chopped chocolate in another bowl. Add 3 tablespoons of water. Melt this mixture, in a bain-marie (double-boiler), over a very low heat. Stir constantly until chocolate melts. Never let the bain-marie water boil.

3. Take off heat and stir in butter, until it melts.

4. Once cooled off, stir in egg yolks.

5. In a mixing bowl, beat egg whites, with salt, until they are firm. Then, delicately stir egg whites into chocolate mixture.

6. Pour the mousse into individual ramekins and refrigerate (at least 3 hours) until serving.

Voilà!

Variations:

1. Dice your favorite dark chocolate bar into tiny morcels. Add these morcels in between steps 5 and 6. This will give your mousse an exciting crunch, not to mention extra chocolate!

2. Instead of using unsweetened chocolate, make a milk chocolate, or white chocolate mousse. If you use milk or white chocolate, don't use any sugar what-so-ever… it will be much too sweet.

Serving Ideas:

Chocolate mousse can fit with all occasions, depending on how you serve it! Kind of like that basic black dress!

So, for elegance, think of serving your mousse in large wine glasses, or small crystal dessert dishes.

For casual family-style, you can serve your mousse in one large dessert dish. This way, everyone can serve themselves generous second helpings!

Traditionally, Chocolate Mousse is served in individual ceramic ramekins. As you can see, the choices for this famous French dessert are endless!

Cherry Clafoutis… So Easy and Oh So Impressive!

Clafoutis aux Cerises… An exquisite French classic from the Limousin region. Something of a cross between a flan and a cake.

It is super-easy to make, but sure doesn't look it. So, if you want to impress, and are a little short on time, this may be your perfect solution! Not to mention, like all famous French desserts, it's absolutely delicious!

Traditionally, you don't de-pit the cherries. In fact, the nutty flavor of the pits adds a lovely taste to the clafoutis. But, you might want to warn your guests… because it's no fun to break a tooth! Or, just de-pit them! I usually leave them in, and so far, with no injuries!

Preparation Time: 10 minutes

Cooking Time: 35 to 40 minutes

Ingredients (4 to 6 people):

1 lb. Black Cherries (washed and dried off)

1/2 cup Granulated Sugar

1/2 cup Flour

3 Eggs (lightly beaten)

1 1/2 cups Whole Milk

Pinch of Salt

Powdered Sugar (to decorate)

Butter and Granulated Sugar (for baking dish)

How To Make It:

Preheat oven to 350°F.

1. Sift flour and stir in a pinch of salt.

2. Stir in granulated sugar.

3. Stir in beaten eggs.

4. Stir in milk.

5. Butter and then sugar your baking dish. Use granulated sugar, not powdered.

6. Spread cherries evenly over bottom of baking dish.

7. Pour the batter on top of the cherries, and bake for 35 to 40 minutes.

8. Sprinkle powdered sugar on top, once the clafoutis cools. Serve warm or room temperature.

Voilà!

Variations:

Tons of choices here! Traditionally, a clafoutis is made with cherries. However, you can make wonderful clafoutis with just about any fruit or berry. So, use your creativity for this famous French dessert! And, don't forget to cut fruits into bite-sized pieces.

Serving Ideas:

A clafoutis will carry its own in any baking dish. I prefer using French ceramic ones. The clafoutis cooks perfectly in them. And, it looks beautiful on the table! A truly succulent famous French dessert!