What are some good French dishes to cook?

Question

What are some good French dishes to cook?

Answer 1

French Toast,French Fries... LOL!

Try This www.ffcook.com

Answer 2

Bourguignon

6 oz of blanched bacon

2 to 3 Tbsp cooking oil

4 lbs trimmed beef chuck, cut into 2-inch cubes

Salt and freshly ground pepper

2 cups sliced onions

1 cup sliced carrots

1 bottle of red wine (such as a zinfandel or Chianti)

2 cups beef stock or canned beef broth

1 cup chopped tomatoes, fresh or canned

1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together in cheesecloth)

Beurre manié for the sauce: 3 Tbsp flour blended to a pasted with 2 Tbsp butter

For the garnish: 24 small brown-braised white onions and 3 cups sautéed quartered mushrooms (sautéed in butter and oil, start with at least 4 cups of raw quartered mushrooms, about 1 lb and a half)

1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.

2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and oil, season with salt and pepper, and turn them into a heavy casserole pan. Add the bacon to the casserole pan as well.

3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender. Check at about 40 minutes.

4 Remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).

Serves 6 to 8.

2)

CROQUE MONSIEUR - CROQUE MADAME

Croque Monsieur ("Crunch Mister") and Croque Madame ("Crunch Missis") are very traditional snacks in France. They are very simple to make and very good.

So, what are the classical recipes :

- Croque Monsieur is made of sandwich bread, ham and cheese.

Butter a slice of sandwich bread,

add a slice of ham then a slice of semi-soft cheese and finally cover with another slice of sandwich bread. Put in oven for 10 minutes and serve right away (the bread will toast and the cheese will melt).

- For a croque-madame, just add an egg on the bread.

Concerning the meaning of the name, the verb "croquer" means to crunch. It is difficult to say why "monsieur" or "madame", for monsieur, probably because workers were asking for a fast and hot dish in bars and cafés

Answer 3

Creme Fraiche Chicken

INGREDIENTS

6 skinless, boneless chicken breast halves

1/4 cup white wine

salt and pepper to taste

1 (8 ounce) package pasta, your choice of shape

1 large white onion, chopped

1 tablespoon chopped garlic

2 (8 ounce) packages sliced fresh mushrooms

2 cups creme fraiche

1/2 cup grated Parmesan cheese for topping

3 tablespoons sour cream

DIRECTIONS

In a large skillet, saute chicken b*****s in oil over medium high heat. Once b*****s are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.

Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.

When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Chicken Cordon Bleu

INGREDIENTS

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

DIRECTIONS

Pound chicken b*****s if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the b*****s to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Answer 4

creme brulee

Answer 5

cooked snails! Sounds gross but MMMmmmm! Wait till you try it! haha