FR2+easy+recipes

Bienvenu à la page des recettes simples de la cuisine française. Toutes les recettes sont très simples à faire. Elles sont presentées dans cette ordre:

Pie saladière Quiche Lorraine Salades françaises salade de carrotes à la marocaine La poêlée des bois (sautéed mushrooms) flan à la française Le clafoutis Tarte au chocolat à la ganache

Easy Pie Saladière:

  Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. //Cook’s note//: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.

Ingredients:

 * 2 tablespoons butter
 * 6 small yellow onions, chopped (about 2 pounds)
 * 2 teaspoons sugar
 * ¼ teaspoon salt
 * ¼ teaspoon black pepper
 * ½ teaspoon dried thyme
 * 2 teaspoons balsamic vinegar
 * 1 sheet puff pastry, thawed
 * 20 anchovy fillets (can be left out for our class)
 * 20 black olives in oil, drained
 * 2 teaspoons olive oil
 * 2 teaspoons chopped fresh thyme

Preparation:
 Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and sugar and sauté, stirring frequently, until the onions become tender and start to turn golden. Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout. Add the vinegar during the last 5 minutes of cooking. Remove from the onions from the oven and set them aside while preparing the pastry for the pissaladiere. until they reach room temperature, and then serve. Raise the oven temperature to 425F. Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges. Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry. Arrange the anchovy filets and olives on the pissaladière. Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped. Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart. Cut it into rectangles and serve very warm or at room temperature. This pissaladière recipe makes 10 servings.
 * EASY QUICHE LORRAINE Printed from COOKS.COM

1 (8 oz.) pkg. bacon, diced 1/4 lb. Swiss cheese, shredded 1 (9 inch) unbaked pie crust 1/4 tsp. nutmeg 3 eggs, lightly beaten 1 1/2 c. half & half 1/2 tsp. salt Cook bacon and drain. Sprinkle cheese and bacon into pie crust. In medium bowl, beat eggs, half and half, salt and nutmeg with fork. Pour into pie crust. Bake at 425 degrees for 15 minutes. Turn oven down to 325 degrees and bake until set (20 minutes or so). Serves 6. Note from M. Norrdin: I made this the other day with one layer of sliced tomatoes and some sautéd onions on the bottom and added a teaspoon of dijon mustard to the egg/cream mix, and it was GOOD! ||

Taken from: http://www.easy-french-food.com: When I first came to France I fruitlessly looked for salad dressing at the grocery store. All I could ever find was the most basic dressings, simple combinations of vinegar and oil, perhaps with a few herbs or mustard. Where was the Thousand Island, the Blue Cheese, the Russian? Then I came to realize that these dressings weren't on the grocery market shelves because the French approach to dressing a salad was different then that which I had grown accustomed to in the States. As with most [|**French food**], the emphasis is on complementing the flavors of the food, rather then covering ingredients up with thick and spicy flavors. Here salads are tossed with simple vinaigrette recipes, not with thick dressings. For example, instead of making a blue cheese dressing, you crumble the blue cheese into the salad and then dress lightly with a simple oil and vinegar mixture, allowing the blue cheese as well as the other ingredients each to shine through. Vinaigrette recipes are so simple to prepare. With an extra two minutes of kitchen work, you can come up with something that will truly enhance your salad ingredients, rather then just smothering them into submission. Let's start with the basic concept, the beginning to most easy salad recipes. ||
 * ** French Salads: **


 * Basic Vinaigrette Recipe //Sauce vinaigrette// **


 * 2 tablespoons vinegar
 * 2 pinches of salt
 * 1 pinch of pepper
 * 6 tablespoons oil

In a bowl, mix the salt and pepper into the vinegar. Using a whisk, beat in the oil.

This makes about 1/2 cup of dressing. For me, that's enough for 8 salads, but you may prefer your salad more or less dressed.

Note from M. Norrdin: this dressing would often be put over leafy (not iceberg) lettuce or "mixed greens" with nothing else (because mixed greens usually have some strong tasting salads, like arrugula).

A common, and delicious, combination is green leafy lettuce, the vinaigrette above with a teaspoon of Dijon mustard, very thinly sliced onions, apple cubes (about 1 cm3: 1 apple) and cubes of swiss cheese (also 1cm3: about as much as the apple).

** Salade de carottes à la marocaine **


 * 1 pound carrots
 * 1 orange
 * 1 clove garlic, finely minced
 * 2 tablespoons olive oil
 * 1 tablespoon lemon juice
 * 1 tablespoon chopped cilantro or flat leaved parsley
 * 1 teaspoon ground cumin
 * 1 teaspoon honey
 * 1/4 teaspoon salt
 * 1/4 teaspoon pepper
 * pinch of cayenne pepper

Juice the orange. Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds. Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top. Fill the pot with just enough water to cover the carrots. Simmer the carrots on low heat for about 15 minutes. They should be just tender - not at all mushy.

Remove the carrots from the heat, drain off the water, and allow to cool.

In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, honey, salt, pepper and cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.

When they have cooled, mix the carrots with the dressing and serve or refrigerate.

This salad can be enjoyed either chilled or at room temperature.

Makes 4 servings.

Here's an easy recipe for sauteed mushrooms that's great for kids to fix. In France, this is served on grilled [|**French bread**] or toast. It could be made with different sorts of mushrooms, but whatever you have on hand should be fine. **// La cueillette //** Did you know that collecting mushrooms in the woods (//le bois//) is a very popular activity in France? It is called //la cueillette des champignons//. In the fall you will see families out for a walk with a big basket and a tool for cutting the mushrooms. They can take the mushrooms to a pharmacist if they are not sure of its identity. You should know to **never eat or touch a mushroom you find in the wild**, unless you are with an adult who knows his stuff. There are many varieties that are poisonous.
 * ** Sauteed Mushrooms **

** La poêlée des bois ** • 1 1/2 pounds mushrooms • 6 ounces bacon • salt and pepper • 10 stems of parsley Wash and dry the mushrooms. Slice them thickly if they are large. Cut the bacon crosswise into small strips and cook them for five minutes on medium heat, stirring occasionally. Add the mushrooms and sprinkle with salt and pepper. Mix well and cover the pan with a lid. Cook on medium heat for 25 minutes. Chop the parsley and add to the mushrooms. Cook five more minutes without the lid. Makes 4 servings ||

** Flan à la Française **


 * 1 1/4 cups flour
 * 2/3 cups sugar
 * 4 eggs
 * 4 cups milk
 * 1 teaspoon vanilla
 * salt
 * butter (to grease pan)

Sift the flour into a bowl. Form a hole in the center of the flour and pour in the sugar and a pinch of salt.

Beat the eggs in another bowl and add this to the center of the flour mixture as well.

Pour in the milk slowly, stirring as you go. Continue stirring until you have a smooth batter. Stir in vanilla.

Grease and flour a nine inch baking pan and pour in batter.

Bake at 425° F for 45 minutes. Let cool completely and refrigerate before serving.

Easy French Food http://easy-french-food.com

Le clafoutis:

A clafoutis **(claw foo tee)** seems an appropriate name for this popular French preparation. It is an unusually clunky sounding French word and captures the unpretentious nature of the dish. The word may or may not derive from a word in patois that means to nail in. Some people speculate that the cherries look like nails that have been hammered into the custard.

A clafoutis can be made with any fruit that you might use to make a tart or pie. Berries work especially well, but you can also use apples, apricots, peaches, plums or pears.

http://www.easy-french-food.com/cherry-clafoutis-recipe.html

= ** Clafoutis Recipe (From "Petit Larousse de la Cuisine") ** =

300 g cherries (or any other soft fruit)

50 g sugar

10 g butter

100 g flour

pinch of salt

2 eggs

200 ml milk

powdered sugar

wash and prepare fruit (remove pits, cut into cherry-sized pieces). Mix with half the sugar and leave sit 30 minutes to macerate.

Preheat oven to 180 degrees Celcius (about 350 degrees fareinheit. Butter a 24cm pie pan made preferably of glass or ceramic.

In a mixing bowl, sift flour add the salt and the rest of the sugar. (This can all be done with a whisk)

Beat the eggs, add to the mixing bowl and mix well, then add the milk and mix it in also.

Put the cherries or other fruit in the pie pan evenly spread out and cover them with the contents of the mixing bowl. Cook in the oven for 35-40 minutes.

Let the clafoutis cool and add powdered sugar to the top when it has.

** Chocolate " ****// Tarte à la Ganache" //**


 * What is //Ganache//? **

At its simplest, a //ganache// recipe is just a mixture of heavy cream and melted chocolate. Sometimes butter will be added and sometimes **various flavors**, such as:


 * lemon
 * raspberry
 * coffee
 * pistachio
 * tea
 * and even lavender!

You can also vary your ganache by making it with **different types of chocolate**:


 * dark chocolate
 * milk chocolate
 * white chocolate

You will find ganache used as a filling or frosting in various French cakes and pastries.

This chocolate tart recipe calls for filling a pre-baked tart shell with //ganache// and then decorating it with colorful hard candies. //This is not a sophisticated dessert - just something simple for the kids to enjoy.//

**// Tarte à la Ganache //**


 * Prep time: 20 min **


 * 1 9 inch pre-baked tart or pie shell
 * 10 ounces good quality, sweet, dark chocolate
 * 1 1/4 cups heavy cream
 * 1/2 cup Smarties or MandM's


 * 1) Break the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.
 * 2) Pour the cream into a small saucepan and warm on medium heat. Remove from heat as soon as it comes to a boil.
 * 3) Pour the hot cream on top of the chocolate and cover the mixing bowl with a plate. Let it sit for five minutes.
 * 4) Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.
 * 5) Refrigerate your tart for at least an hour before eating. You can decorate it just before serving with Smartie or M and M type candies.

Makes 8 servings

juicing recipe