Browsing Tag

FRENCH CUISINE

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EN PAPILLOTE – EASY PREP, LITTLE CALORIES

COD EN PAPILLOTE

We are in the throwback era, where most everything is getting a much-needed makeover, not just with hairstyles, movies, fashion and décor. Food archives are being ransacked and en papillote (cooking in a pouch) is now getting its spotlight. En papillote’s claim to fame arrived when it was introduced during the era of French Haute Cuisine, where meals were presented with élan and panache. An envelope looking pouch was placed on a plate with much pomp and ceremony allowing the clientele to…

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SIMILAR BUT DIFFERENT- POTATOES BOULANGÈRE, DAUPHINOISE AND AU GRATIN

boulangere potatoes

Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…

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POT-AU-FEU

POT-AU-FEU

Pot-au-feu is one of the most celebrated and oldest dishes deriving from French peasant cooking.  Don’t think for one minute that it’s outdated, because the throwback on old classics is now all the rage.  It requires time to cook, so prepare this over the weekend.  This isn’t a beef-stew per say – because it doesn’t have the consistency of stew, but more like beef cooked in broth.  It’s important to provide the garnishes, as that’s what makes the dish taste…

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BEEF BOURGUIGNON

BEEF BOURGUIGNON

The doyenne of French cuisine, the incomparable Julia Child introduced this beloved French beef stew and it has become a true epic beef dish, recreated all over the world.  Like its sister dish is coq-au-vin, both dishes derive from the Burgundy region in France and are slowly simmered in a red wine sauce with pearl onions and sliced mushrooms with a touch of cognac. 1 Lb of beef chuck – fat trimmed and chopped into medium chunks 2 strips of…

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PROVENÇAL TUNA SANDWICH – PAIN BAGNAT

PAIN BAGNAT

Originating from the French region of Provence, this is a tuna sandwich on steroids where mayo is never a participant.  It’s offered at every bakery and found in most outdoor markets, as it’s very affordable. It showcases all the ingredients popular to region and best of all, the longer it sits after it’s been assembled, the most superb marriage of flavors occurs.  Which makes it a perfect choice for a picnic or take along lunch. It’s a Salade Niçoise slapped between…

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