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Category: French Cuisine

April 13, 2016August 23, 2017 jgrusseLeave a comment

Poulet Roti aux Pommes et Poires (Roast Chicken with Apples and Pears)

This is an example of French home cooking. It produces a very tasty dinner with no exotic techniques or ingredients. This posting is adopted from a Wall St. Journal article on March 26 about a cooking instructor, Susan Hermann Loomis, who emphasizes in her classes that French food does not have to be fussy or hard Read More …

Chicken, French Cuisine
April 9, 2016August 23, 2017 jgrusseLeave a comment

Matafan (“Hunger Beater”)

  This main dish is like a cross between a Yorkshire pudding and a quiche. It is an eggy batter enriched with bacon and onion which puffs impressively in the oven. The name “matafan” is from an old French slang term meaning “hunger beater”. Interestingly, there is a very similar term “Matambre” or “hunger killer” Read More …

French Cuisine
April 2, 2016August 23, 2017 jgrusseLeave a comment

Vinaigrette

This mustard vinaigrette is an adaptation of a recipe which appeared in the Wall St. Journal in November 2014. I have now made it a couple of times. There is a certain amount of elapsed time to let the chopped shallot mellow with the vinegar, and to generally meld the flavors, but this takes only Read More …

Appetizers, French Cuisine, Salads & Dressings
January 24, 2016April 27, 2020 jgrusse2 Comments

Chicken Leg Cassoulet

Cassoulet is a French classic which is very much in vogue this winter. The NY Times Magazine had an article on it today, and my sister-in-law Patricia made it yesterday following a Cook’s Illustrated recipe. Here is the version I have now made three times, based on a recipe in Serious Eats. There are two Read More …

Chicken, French Cuisine
January 5, 2016August 17, 2017 jgrusseLeave a comment

Baguette in a Fourneau Oven

  A few years ago there was a media sensation when the New York Times published an article on an innovative way to bake bread from Jim Lahey, owner of the Sullivan Street Bakery. http://cooking.nytimes.com/recipes/11376-no-knead-bread . There were two key ideas in this approach. First, was that adequate gluten can be developed through the action Read More …

Breads, French Cuisine
October 23, 2015August 17, 2017 jgrusseLeave a comment

Poulet au Vinaigre

This recipe is adapted from a Wall Street Journal article on a signature dish of Chez Hugon in Lyon  The combination of cream and vinegar makes it exceptionally good. 2 Tbs. vegetable oil 3-4 lb. chicken, cut into 8 pieces 3 cloves garlic, chopped 2 shallots, chopped 1 large yellow onion, chopped 1 Tbs. flour Read More …

Chicken, French Cuisinebraising, chicken, cream, French cooking, vinegar
October 17, 2015August 17, 2017 jgrusseLeave a comment

Tarte Flambee – Flammekueche – Flammkuchen – Alsatian Pizza

There cannot be many dishes with as many different names as this Alsatian cousin to the pizza.  It can be called using its name in French, German, and the Alsatian dialect.  The legend of this dish is that it was invented by Alsatian bakers who would make a snack out of bread dough and pantry items Read More …

French Cuisine, Pizza

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