11 Recipes Created by COPPERHEAD71
I love the French culture & cuisine. Nothing is better than relaxing at a cafe in Paris, sipping wine, and watching people go by. I also love the countryside, with the Loire valley being my favorite locale. These are dishes inspired by my travels or alterations of French recipes. Bon Appetit!
Recipes in this Collection
This is a recipe from the back of a box of Israeli Couscous that I picked up at Trader Joe's, altered slightly to use slivered almonds instead of pine nuts. I also used Smart Balance Light Buttery Spread instead of butter. This dish goes great with my Lemon Chicken TagineSubmitted by COPPERHEAD71
When we were last in Paris, I tried a tagine for the first time and absolutely loved it. I recently picked up the book "Lunch in Paris: A Love Story with Recipes" and was so excited to find a couple of tagine recipes in there. I took the author's Chicken Tagine with Two Kinds of Lemon and adapted it to lower the fat content. I also wasn't able to find the middle-eastern preserved lemons her recipe calls for, so I changed that up as well. The result is delicious, and it goes great with my Israeli Couscous. Enjoy!
In our travels through the Normandy area of France, we discovered the French style of hard apple cider -- very different from the American version. It's a little sweeter than the American version and comes in dry or semi-dry versions. This recipe was inspired by a fantastic dinner I had in Bayeux, although I've substituted boneless pork chops for the French-style bone-in chops to cut down on the fat. If you can find a French hard cider, give it a try. For this recipe, I used a dry British hard cider that I found at Trader Joe's and it is very similar in taste and texture to those we tasted in Normandy. For drinking purposes, make sure to serve it well chilled first!
You can substitute a pear for the apple for a slightly different, sweeter result. The picture shows this dish served with my roasted green beans and slices of baguette topped with a 1/2 slice of pear and a dot of chevre then toasted.Submitted by COPPERHEAD71
This was my first attempt at recreating a wonderful dish we had at a cafe (Chez Plumeau) in Montmartre in Paris. I first googled some recipes but all of the Americanized versions are different from what we had in that they're not cooked. So I decided to wing it and it turned out REALLY yummy. This is very simple, you can change up the toppings as you wish. I left this one vegetarian for my darling daughter. This is best in the summer with fresh veggies from the garden and cooked on the grill. It pairs great with a salad and a glass of chilled wine.
For a video demonstration of this recipe, and many more delicious dishes, "like" Colleen's Kitchen on Facebook at www.facebook.com/ColleensKitchen1.Submitted by COPPERHEAD71
The bulk of this recipe came from the book Lunch in Paris: A Love Story with Recipes by Elizabeth Bard. I changed it up slightly by adding garlic, basil and coarse sea salt. This dish is best made from summer vegetables fresh from the garden or farmer's market. It freezes well so is an excellent way to use up excess veggies from the garden. Serve over pasta, topped with a little parmesan cheese, or mix a little into a quiche or omelet. My daughter is a vegetarian and loves this over quinoa.Submitted by COPPERHEAD71
This recipe comes courtesy of "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. I substituted vegetable broth for the chicken broth that was called for in her recipe to make this vegetarian for my college-aged daughter. I was surprised at how great this dish is -- even my son (Mr. Meat and Potatoes) loved it. Serve topped with a dollop of fat free sour cream, a sprinkling of chopped cilantro, and a squeeze of fresh lime juice. Goes great with a side salad and some fresh warm baguette.Submitted by COPPERHEAD71
The inspiration for this recipe comes from "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. This is a reduced fat, reduced sugar version of her Yogurt Cake. The result is a dense, delicious treat. Feel free to vary up the toppings - I used raspberries but in the original recipe Ms. Bard uses apricots. The cake can be served warm as a dessert or cold as a snack.Submitted by COPPERHEAD71
I adapted this from a dish we had in France. It makes a great side to grilled meat. The tender yukon gold potatoes don't need to be peeled. The gruyere cheese adds a creaminess to the potatoes and the parsley adds nice texture and bulk to the dish.Submitted by COPPERHEAD71
Weekend trips to the farmer's market always inspire me. I love to pick up fresh, seasonal produce and go to work in the kitchen. In the springtime, the vibrant pink stalks of rhubarb call my name. This is a very simple but "tres elegant" tart. The key is in the arrangement of the fruit -- the best French tarts are works of art. I've arranged the fruit here to resemble a rosette. To cut down on fat and calories, I've used Smart Balance Light spread in the crust instead of butter, and a sugar/splenda blend instead of pure sugar. I'm sure Julia would not approve, but it's delicious, pretty, and not a diet-buster -- a win-win in my book. Enjoy!Submitted by COPPERHEAD71
The inspiration for this comes from the book "Lunch in Paris" by Elizabeth Bard, altered just slightly to reduce the fat and sodium. I have never been a big fan of onion soup, but this is by far the best I have ever had. The dish takes a long time to prepare, but I can assure you that it is well worth it.Submitted by COPPERHEAD71
I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices.Submitted by COPPERHEAD71