What is your favorite French recipe?

Question

What is your favorite French recipe?

Answer 1

This is a French "pizza" from Provence. Delicious, pretty easy to make and to die for when paired with a Rose from the region.

PISSALADIERE

For crust:

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into1/2-inch pieces

2 tablespoons olive oil

2 tablespoons (or more) water

For filling:

3 tablespoons olive oil

2 1/2 pounds onions, thinly sliced (about 8 cups)

3 garlic cloves, finely chopped

1 small bay leaf

1 teaspoon chopped fresh thyme

1 tablespoon drained capers

For Topping:

20 Niçois olives

16 anchovy fillets (I suppose these are optional, but it isn't a true Pissaladiere without them)

Make crust:

Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.

Make filling:

Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)

Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.  

Answer 2

A fresh, warm loaf of real French bread, made w/ nothing more than flour, salt, yeast, and water.

Or Creme Brulee.

Answer 3

Duck and pork Rillettes which is duck and pork cooked low and slow in duck fat(confit)

Answer 4

http://www.foodnetwork.com/recipes/alton...

Answer 5

Coq au Vin (French)

This is one of the most favorite of all chicken dishes.

Ingredients

1/4 lb. salt pork

1 frying chicken, 3 to 3 1/2 lbs. cut up

4 Tbs. vegetable oil

1/2 tsp. salt

1/8 tsp. black pepper

1/4 cup brandy or cognac

3 cups Burgundy wine

1 can (10 3/4 oz) undiluted beef consomme

2 Tbs. tomato pasate

2 cloves garlic, minced

1/4 tsp. dried thyme leaves

1/4 tsp. dried rosemary

1 bay leaf

1 cup (16 to 24) tiny white onions

3 Tbs. butter or margarine

1/2 lb. tiny fresh mushrooms

2 Tbs. cornstarch

Directions

Cut salt pork into 1/4 by 1 inch strips. Wash well. Dry. Place into heavy casserole and saute until browned and casserole is coated with fat.

Add chicken and 1 Tbs. of the oil. Brown chicken well. sprinkle with salt and pepper. Ignite brandy and pour over chicken. When flames die, add wine, consomme and tomato paste.

Stir in garlic, thyme, rosemary and bay leaf. cover and simmer 30 minutes or until chicken is fork tender.

Meanwhile, boil onions until tender. Drain. Heat 1 Tbs. of the oil and brown onions. Push to side of pan.

Add 1 Tbs. of the butter to pan. Add mushrooms and brown well.

Remove chicken from casserole. Strain juices and boil until reduced by half. Mix cornstarch with remaining butter. Whisk cornstarch roux into boiling juices and cook until thickened.

Return chicken to thickened juices. Sprinkle with onions and mushrooms. Serve hot.

Comments

Coq au Vin can be prepared ahead and refrigerated. Reheat at 300F for about 1 hour.