French Recipes (Most Popular)
Or Everyday Fish with Tomatoes
Recipe copied from "On Rue Tatin" by Susan Hermann Loomis
Normally, I only eat my fish crusted in something, but I figured I'd give this recipe a go. This is now my new favorite way to eat fish. It's so flavorful and delicious, not to mention quick and easy. The calories are actually a bit over-estimated, as it calls for 1 tbsp of butter, but the butter is only used for greasing the pan. For the herb, I used ground tarragon, as I didn't have any fresh.
According to the author, serve this dish with a lightly chilled Sauvignon Blanc.
Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."
"A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!"
I like this recipe because it feels so indulgent, but the entree is only around 375 calories for a very generous, filling serving!
It is so easy to prepare, but it will definitely impress dinner guests. It's great for parties or for just one or two people, because the recipe is simple to multiply or divide, depending upon the number of servings you need.
The honey mustard sauce is a wonderful finishing touch!
This is a wonderful dish for company or a special occasion. Worth every minute and every calorie! The Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy. In this version of Chicken Normandy, or chicken à la normande, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream. Just the thing for the fall. We're using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork.
Great if you are watching carbs and need more protein. If you want to, you can add bacon, ham, sausage, or any other meat you wish to but, the nutritional info will change.
Lean, thinly sliced beef brisket cooked with mushrooms and shallots, melted mozzarello blend veggie cheese shreds.
Made with Misty Brook stew veal and other stuff I had on hand. Substitute as needed. Served with mini biscuits.
These crêpes are a good base to make a meal or a dessert. Add fruit and yogurt and it becomes a healthy breakfast. Add vegetables and cheese and you've got a yummy lunch or supper. Add fruit, ice cream or chocolate syrup and you have a decadent dessert. The sky is the limit!
Recipe is just for the crêpe. Don't forget to add the calories for whatever you add to it.
I heard this one on NPR last fall, and it sounded too good to pass up. I'll try it for the first time fall 2011.