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Category: French Cuisine

February 23, 2025February 24, 2025 jgrusseLeave a comment

Daube de Boeuf a la Gasconne

This hearty stew of beef and root vegetables is from the Gascony region of France.  This version is an adaptation of a recipe in SeriousEats.com.  It makes 8-10 servings and takes about 4 hours to prepare.  Like most stews, it benefits from being made a day in advance, which gives the flavors time to meld Read More …

Beef, French Cuisine
January 19, 2025January 19, 2025 jgrusseLeave a comment

Confit Chicken Thigh and Andouille Sausage Cassoulet

As I was decluttering my office by throwing away old cooking magazines, I spotted a cassoulet recipe in bon appétit, which seemed to be a good dinner for a cold midwinter evening.  This adaptation is a bit of a project in the sense that it has multiple components best performed over multiple days, but each Read More …

Chicken, French Cuisine
January 4, 2025January 4, 2025 jgrusseLeave a comment

Shrimp Bisque

We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members.  We decided to turn the shrimp into a bisque to soothe the sour throats of the sick.  We based the bisque on a recipe by Ina Garten, with the biggest change Read More …

Fish & Shellfish, French Cuisine, Soups
December 26, 2024December 26, 2024 jgrusseLeave a comment

Mushroom Quiche

Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday.  It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche. For the pastry 2 cups all-purpose flour ½ tsp. salt Large pinch of sugar 8 Tbs. (1 stick) Read More …

French Cuisine, Vegetarian
December 10, 2024December 10, 2024 jgrusseLeave a comment

Tart Tatin

Tarte Tatin is a classic French dessert, a nicely caramelized upside-down apple pie. (Unusually for apple desserts, it does not have any cinnamon, which is a plus for one cinnamon-hating relative!) I have made this car camping (Tart Tatin (French Upside Down Apple Pie) – Camping Version) and won a Scoutmasters’ Cookoff making one at Read More …

Desserts, French Cuisine
September 16, 2024September 16, 2024 jgrusseLeave a comment

Socca

Flatbreads made from chickpea flour are popular in several countries in Europe and South America.  I once bought a case of packets for the Genoese version, farinata.  They are popular in Argentina and Uruguay as faina.  In Provence, they are known as Socca.  Carol asked me to make one of these flatbreads, and I looked Read More …

Breads, French Cuisine, Vegan, Vegetarian
May 18, 2024May 18, 2024 jgrusseLeave a comment

Quiche Lorraine

I made Quiche Lorraine for Mother’s Day this year following a recipe in Marie-Pierre Moine’s Cuisine Grand-Mere,  This makes This makes 1 tart which will serve 6-8.  Carol  thinks even more filling would be better. 1 Savory Tart Shell 8 oz. good quality bacon, cut into lardons 3 large eggs 2/3 cup heavy cream Freshly Read More …

French Cuisine
April 17, 2023April 17, 2023 jgrusseLeave a comment

Braised Lamb Shanks

Carol frequently orders lamb shanks when they are available at a restaurant, so when I saw some at Kroger’s I bought them and made this dish, based on a recipe in Molly Stevens’ book All About Braising.  The 2 lamb shanks were about 3 lbs. total, and I cut the meat off the bones after Read More …

French Cuisine, Lamb
February 24, 2023February 24, 2023 jgrusseLeave a comment

Kouign-Amann (Breton Butter Cake)

Kouign-Amann is a classic French dessert from Brittany. Since this is a dessert with only a few ingredients, it is a dish in which top quality butter will really shine.  This recipe is adapted from King Arthur Flour and will make one 9-inch round cake in about 3 hours.  I weighed all the ingredients for Read More …

Desserts, French Cuisine
August 8, 2022August 8, 2022 jgrusseLeave a comment

Chicken Bouillabaisse

This dish is two steps removed from the normal seafood bouillabaisse, which is a Provencal classic.  Patricia Wells has in her cookbook At Home in Provence a variation she calls “Monsieur Henny’s Rabbit Bouillabaisse” and then notes that chicken could be substituted for the rabbit.  I took her up on that idea since chicken is Read More …

Chicken, French Cuisine

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