Recipes: French Cooking Made Easy!

I am NOT Julia Childs, nor can I claim that I  know how to cook French food! However, I can claim that I LOVE EATING FRENCH FOOD!

So, what is my favorite recipe to make?  This month…

May 2017- Crème à la fraise

With Spring and Summer around the corner, what could be better than a simple easy to make delicious strawberry mousse with real Crème Fraiche! If you buy this brand, you are almost and I say almost, eating the real authentic French Crème Fraiche. Yummy.

Ingredients for 4 serving:

  • 1.1 pound of delicious, sweet, red medium to small size strawberries. Organic is ideal and small is great, as it gives you more of the real strawberry flavor.
  • 1/2 coup of sugar, you can use a bit less if you like.
  • 1 lemon
  • 1/4 cup Crème Fraiche
  • a few springs of fresh mint

Instructions:

  • Wash and clean the strawberries, remove the stems. Set aside about 4 or 5 for decoration.
  • Use a mixer to chop or puree (up to you, but don’t make it into chunky pieces) the strawberries.
  • Add the juice of the lemon and the sugar. Mix it again.
  • Fold in the Crème Fraiche slowly.
  • Place the mousse in your favorite serving dish, mine is a glass cup with stem to show off the color!
  • Refrigerate for couple of hours or overnight if you wish (make sure to cover it).
  • Cut up the remaining strawberries to sprinkle on top, add a mint leaf and et Voilà!

Bon appétit! Yummy.

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April 2017- couldn’t decide

So sorry, no recipe for April. I simply couldn’t decide. But, I will make it up with couple of Spring recipes in May! Thanks for your patience.

March 2017 – Boeuf Bourguignon (Beef)

The quintessential of classic French cuisine. This was the first dish I made after coming back from my 8 week sabbatical! Yes, yes, very ambitious, but I was so excited about learning it that I just didn’t care! I have modified it a bit to make it easier.

Ingredients:

  • 1/8 pound thick-sliced bacon (I did 1 slice only for the smoky flavor as I don’t like bacon!)
  • 1 1/2  pounds boneless beef chuck
  • 1/4 cup all-purpose flour
  • 2 tablespoons avocado oil
  • 3 1/2 tablespoons unsalted butter
  • 1/3 cup brandy
  • 1 (4-inch) piece of celery
  • 4 fresh parsley
  • 4 fresh thyme sprigs
  • 2 bay leaves (French)
  • 2 cloves
  • 2 onions, finely chopped
  • 3 large garlic cloves, finely chopped
  • 4 carrots, cut into 1/4-inch-thick slices
  • 1 tablespoon tomato paste
  • 2/3 of a (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)…the other 3rd for sipping while you are cooking!
  • 1/2 pound small (1 1/2-inch) boiling onions or pearl onions
  • 1/2 pound of small white mushrooms
  • 1/2 of pound of small yellow fingerling potatoes peeled boiled (not completely you want it in tact so you can then toss it in plenty of butter later)

Instruction:

This is how I make my version!

  • Cut your beef into small chunks, pad dry it, then sauté it for 2-3 minute each side, put the beef into a pot and pour almost all your wine (minus 3 tbs) over it. Add the brandy. Pour the remaining wine into your frying pan to deglaze your pan and get every bit of the beef broth out and add it to the pot.  WP_20141119_18_23_49_Pro
  • Refrigerate it overnight. The next day….
  • Make a bouquet with your herbs and tuck in the garlic cloves, tie it with kitchen string and place it in the pot. Chop the onions and add it.
  • Cook the bacon and add it to the pot along with the tomato paste. Cook on low heat for 2 hours (or until meet is tender and you can smell the heavenly scent).
  • Cut up the carrots, along with the pearl onions and mushrooms.  Add it to the pot about 30 minutes before it is ready so they won’t be mushy.
  • Boil the potatoes and just before it is done, set it aside. Toss it in butter and sprinkle the parsley on top right before youa re ready.

Serve it with red wine, and a warm delicious baguette. Bon appétit.

Tips and tricks :

February 2017- Galette du Breton

I must say Galette du Breton, or as we know it Crepes, is one of my all times favorite recipes because it is easy and very French!

Here is my first recipe I like to share with you:

  • 6 Tbs of buckwheat flour (will probably make 2 large galette)
  • 3/4 cup of milk (you can also use water if you like)
  • 1 Tbs of salt
  • 2 eggs
  • 3 Tbs of melted butter (really good butter like imported President butter from France or Irish butter) on low temperature
  • 1 over easy fried eggs (Optional 1 per galette)
  • ham/Salmon/Veggies etc. your choice (1–2 slices per galette)
    3 tbsp grated Swiss cheese (per galette)
  • 1 Tbs of cream (optional)

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Instructions- SO EASY:

  • Beat the eggs until fluffy, add the buckwheat/salt/ water/milk slowing and mix it. It should be runny and unlike a pancake. Add the heavenly butter and cream.
  • Either cook it right away or leave it out for 3 hours!
  • Use a Crepe pan if you have one, if not a 10 or 12 inch non stick round pan. Butter the pan and keep the heat on low medium. Pour small amount of the into the pan (it should be thin and cover the pan- see picture  below). .
  • Add the cheese, ham and fold the Galett’s corner to make a square/triangle.

NOTE: You can flip it after it is semi cooked, maybe a minute or two, or just add the filling without flipping it

Optional: Fry an egg in another pan add a bit of salt, then slide it over the folded Galette.  Bon appétit.

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