Quiche Lorraine

One of the most simple things to make- an absolute requirement to know for living with a Frenchperson!

Categories:  Eggs, Quiche, Bacon, Dinner

Frenchman Rating:  Alright, a little truth- this was actually made BY him.. but STILL!  I gave it 9/10.

Ingredients

• 1 pâte feuillité
• 3 eggs
• 1 package lardon fumé
• 200g emmenthal, shredded
• 20 cl of crème
• 1 cup of milk
• salt/pepper to taste
• dash of nutmeg

Instructions

1. (PREHEAT TO 220c) Begin by speading the pâte feuilleté onto a pie dish, it's simple by just rolling it onto it.
2. Heat a pan and flash cook the lardon fumé- don't cook all the way through just for a few minutes on high heat, lay on a paper towel to drain.
3. Beat the eggs, cream, milk and seasonings together.
4. Lay the bacon and the emmenthal in the pie crust.
5. Pour the egg mixture over the top.
6. Season the top.
7. Place in over for 25-27 minutes until crust is crisp and inside is cooked... brown on top

Easy Pasta Sauce

I came home late and needed to make something filling and quick with little ingredients.  This sauce is actually really delicious!

Categories:  Pasta, Tomatoes, Ground Beef

Frenchman Rating:  7/10,  "It was simple, so it gets a simple grade."

Ingredients

• 1 small can tomato paste
• 3 large tomatoes, sliced in half and then gutted- guts to the side; the rest choppped thin.
• 3/4  cup water
• 2 garlic cloves, smashed and chopped
• 1 medium onion, sliced
• 300 grams 'steak haché' or ground beef
• salt/pepper
• 1 tablespoon herbes de provence

Instructions

1. Begin by heating a small amount of oil in a pan and sautéeing the garlic/onions.  After about a minute, toss in the ground beef.  Good for a few minutes, stirring often.
2. Add in the tomato guts and 1/2 the water.  Stir.
3. Add in the tomato paste, rest of water, herbs.  Stir, cover and cook medium-low for 5 minutes.
4. Toss in the sliced tomatoes and salt/pepper to taste.  Stir, cover and cook over low simmer for 10 minutes or ready to serve.

Risotto aux Corges

It's fall time and 'corge' or squash is rampant in the markets in France.  I bought two large slices of this vegetable and had to figure out a way to incorporate into a meal... so I figured a risotto! 

Warning:  this recipe is time intensive as risottos are very delicate.  You can also just make it like a rice by throwing the rice/liquid after steps 1-2.

Categories:  Rice, Squash, Vegetarian, Vegetables

Frenchman Rating:  9/10,  "The risotto was so creamy... and the flavors were intense!"

Ingredients

• 1 large slice of a 'corge' or about 2 cups of squash  (200g du corge)
• 1 1/2 medium onion, sliced  (1 1/2 d'oignon, coupé)
• 2 garlic cloves
• 1 cup of white rice, or arborio rice
• 4 cups of chicken broth (I made mine from a granule)
• 1/2 cup parsley (fresh only! if not fresh, omit)
• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/4 cup parmigiano reggiano
• salt/pepper to taste

Instructions

1. Begin by heating the oil in a heavy-bottom pan, or a wok.
2. Toss in the onions, squash and garlic, stir fry for about 5 minutes... until onions are sweated.
3. Toss in the rice and 1 ladle of the chicken broth... reduce heat to a medium and stir.  Allow to cook for 2 minutes.  Add another ladle.
4. Continue this process of ladle, 2 minutes, ladle... for about 5 more times.  Add 1 cup liquid and cover on low for 5 minutes.
5. Stir and continue the above process once more... it should be firm but getting cooked.  NOT BURNED.  Add the cheese, salt/pepper and parsley.  Turn heat to REALLY LOW and cover until ready to serve!

Great with a pork chop or a roasted chicken!

Healthy Oatmeal

I know, oatmeal isn't really a fancy recipe... but every morning in France I start my day with either a cup of coffee or tea plus a big bowl of oatmeal.  Here's how I make mine in France..

 

Ingredients

• 1/2 cup Avoine (oatmeal)
• Some Brown Sugar or Cassonade
• Teaspoon White sugar
• 3/4 cup Milk

Instructions

1. Begin by pouring about 1/2 cup of the oatmeal flakes into a bowl. Pour the milk in.
2. Microwave for 45 seconds.
3. Stir.
4. Microwave for another 50 seconds.
5. Stir, add a splash of milk, brown sugar and white sugar to taste.  You can also add nuts, fruits... whatever.  I'm a simple breakfast eater, so I go plain.
6. Eat hot!

It's simple, but it's really healthy and a great way to start your day... plus Avoine in France is SUPER cheap.

Popcorn French Way

French butter, salt... oh it makes for a delicious snack.

Category:  Apertif, Snack

Frenchman Rating:  9/10, "Always super buttery and filling."

Ingredients

• 1/2 cup popcorn kernels (available in the super marché, about €1.30 a package)
• 1.5 tablespoons vegetable oil
• 2 tablespoons butter
• salt to taste

Instructions

1. Take a pot with a top and heat the oil in the pan.  To test drop two kernels into the oil.

 

2.  Once the kernels are in the oil... and they pop, it's time to dump it in.

 

3.  Pour in, cover, and shake to ensure it pops evenly.  Continue until popping stops.

4.  After done popping, pour into a large bowl.

Ensure that the butter is melted and pour half over the popcorn,

  

Shake with another bowl on top, butter again.  Salt and shake.

Serve with some beer, soda or even enjoy a film!  You can make it, stash it in a bag and store it in your purse to save some money!

Enjoy!

Kir à la Maison

A specialty in Lyon cuisine is an aperitif drink called, 'kir'.  This is our simple version.

Categories:  Cocktails, Drinks, Lyonnais

Frenchman Rating:  9.5/10,  "Can't go wrong with cocktails."

 

Ingredients

• 1 bottle well chilled white wine, sweet... like a muscadet or a sparkling wine
• 1 bottle chilled 'liquer de cassis' or 'crème de cassis'

Instructions

1. Pour about 1 shot of the cassis crème into a champagne flute
2. Pour white wine or sparkling wine to the lip

Serve fresh!  I often will freeze my glasses first, really typical Lyonnais and really good!

Potato Crust

Weird, right?  Well I had like 1/2 a cup of leftover potatoes and I thought, 'I'm gonna make a quiche and totally make up a pie crust using this.'  Here goes.. no picture on this one.. because well frankly I got lazy!

Categories:  Baking, Low Cost

Frenchman Rating:  9/10, "Supremely crispy, hint of the potatoes"

Ingredients

• 1/2 cup potatoes
• 1 1/2 cup flour
• 130 grams butter, chilled, spooned into pea-sized pieces (using a 1/2 tsp spoon) and WELL CHILLED
• 3-5 tablespoons ice cold water
• 1/2 tsp salt

Directions

1. Start by placing the potatoes, flour and salt into the food processor.  Blend until the potatoes have incorporated into the flour, very finely.  (while butter is chilling in freezer)
2. Then drop the butter in and pulse 6-8 times until well blended.
3. Start by adding tablespoon of water at a time, pulse, add more until it sticks together.
4. Put into plastic, refridgerate for 1 hour
5. After an hour, roll out on some wax paper dusted with flour and use as you would other crusts.

I made a quiche with green beans, mushrooms and onions... delish!

French Toast.. in France!

French toast is really an American breakfast treat- here in France it's more for dessert.  Frenchman accepts my American-ness and so I made this for breakfast.  Yum.

Category: Breakfast

Frenchman Rating/Comments:  8/10,  "More sugar on the raspberries!"

Cost per Serving: €2.00 each(ish)

Ingredients

• 5 slices 'pain au miel', which are small slices.. be warned.
• 1 cup frozen raspberries (available at Picard)
• 1 egg
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 2 tablespoons sugar for mix, 1/2 cup for raspberries
• 2 tablespoons 'creme légère'
• sprinkling of 'sucre en poudre'
• dash of salt (weird, but it works)

Instructions

1. Begin by mixing the egg with milk, vanilla, 2 tablespoons sugar and the dash of salt.  Whisk with a fork or whisk until mixed.
2. Heat up on medium sized frying pan and another smaller sized sauce pan to medium heat.
3. Drop the frozen raspberries, a small amount (1/3 cup) water and the sugar into a shallow pan. Stir over medium heat.
4. While the raspberries are becoming saucy (you tell them who's boss!) Dip the bread slices, both sides, and cook two at a time.  Place aside, covered.
5. Continue to cook/stir the raspberries (about 5-8 minutes) over the heat until it resembles a syrup.
6. Finish all the slices, serve the raspberries with a tablespoon of the crême served over the slices.
7. Sprinkle the powdered sugar.

Delish!

Peasant Beef Stew (Great for Poor Students too!)

I imagine in the 'peasant' era that once in awhile they would get some beef... and make a stew!  Stews are filling and warm.  This stew is inspired by those people and while it turns out colorless and unattractive, it's so delicious with a crusty bread.  Plus it's really fun to pretend you're a peasant in France.

Category: Beef, Dinner, Stew

Frenchman Rating/Comments:  8.5/10,  "It's good but it's missing something.. like a deglaze or more wine."

Cost per Serving: Serves around 4 people.. so.. €3.00 a serving.

Ingredients

• 1 lb stew beef (500g) (Basically ask, 'boeuf pour un boeuf bourginion a deux'), cut in chunks
• 2-3 tablespoons flour, seasoned w/ salt and pepper
• 1.5 cups carrots, sliced in rounds
• 1 cup celery, chopped
• 1 onion, quartered & separated
• 2 cups potatoes, chopped
• 2 cups beef stock (homemade or from instant)
• 1/2 cup water
• 1/4 cup red cooking wine
• 3 bay leaves
• 1 tablespoon rosemary
• 2 tablespoons 'herbes de provence'
• 1 tablespoon parsley
• Salt/Pepper to taste

Instructions

1. Begin by placing the seasoned flour into a bag or plastic container and add the beef.  Shake until completely covered.
2. Heat a small amount of oil in a stock pot to medium-high, once hot, add the beef.  Stir around and flip around until all sides of the beef are cooked.
3. Add the beef stock, all vegetables (EXCEPT POTATOES), rosemary, herbes, parsley and bay leaves.  Season with salt (like 1 teaspoon) and some pepper.
4. Stir the mixture until all coated, add the wine and the 1/2 cup water.  Bring to a boil on medium-high, cover, then reduce to a medium-low and cook for 1 HOUR, add in the potatoes, cook for another 45 MINUTES.
5. Adjust seasonings, I added more salt at the end, some more herbs, depending on your taste buds.
6. Serve hot with crusty bread!

Salmon in a Packet

At the marché I found a fish-seller that was selling the most incredibly fresh Salmon I'd seen in awhile.  I nabbed two of the filets- a little higher in my average grocery price at €9 total.  This recipe was delicious.

Category: Fish, Dinner

Frenchman Rating/Comments:  9.5/10,  "The fish was perfect and the seasonings went really well!"

Cost per Serving: €5.00 each

Ingredients

• 2 medium sized Salmon filets
• 3 small lemons
• 1 teaspoon capers
• 1/2 cup white wine
• pinch of salt
• pinch of pepper
• pinch of rosemary
• tin foil

Instructions  (PREHEAT TO 200)

1. Begin by placing the salmon filet in the center of the tin foil.  Place thinly sliced lemons on top of the fish and 1/2 teaspoon of capers.
2. Add the salt/pepper and rosemary.
3. Begin pulling up the sides and wrapping, like a bag, and pour in 1/4 cup of white wine.  Close tightly.
4. Repeat with the second fish.
5. Place both wrapped filets onto a baking dish and into the oven for about 15-20 minutes until flaky but not overly cooked!

Serve directly out of the packet... Goes great with a white wine!

Tarte aux Moutarde

One of my favorite savory pies, the tomatoes/mustard work really well together and make for a delicious lunch or dinner.

Category: Savory Pies, Tomatoes, Dinner, Lunch

Frenchman Rating/Comments:  8/10,  "The mustard was not strong enough, next time use 'extra fort'."

Cost per Serving: The entire pie came to about €4.00... so very minimal.

Ingredients

• Pastry shell or enough pastry dough for one open-faced 'pie', ensure the dough is not sweet, but is salty
• 3 Large House Tomatoes sliced thinly, or 6 medium size roma tomatoes sliced thinly
• 6 slices swiss cheese (3x5 inches is good, with a width of 1/4 inch)
• 1/3 cup mustard with seeds (like a rough mustard or a brown mustard- better flavor), 1/4 cup Dijon mustard (yellow and kinda spicy) extra strong.
• 2 tablespoons Herbes de Provences, or just plain old oregano and basil (one tablespoon of each, mixed)
• 2 tablespoons olive oil
• Pie Dish

Directions

1. Preheat oven to 375°F or 200°C
2. Lay out the pastry dough into the pie pan, if it's a pastry shell with a pie pan attached skip to step 3.
3. Poke holes all over the bottom of the crust, this will ensure the pie will not bubble up.
4. Spread the mustard evenly over the bottom of the crust, if need more add more, ensure the pie crust does not show through.
5. Place slices of swiss cheese along the bottom on top of mustard, it will resemble a pizza
6. Layer tomato slices clockwise starting from the outside edge swirling to the interior until the bottom is covered. If there is extra, continue to layer to cover spots.
7. Drizzle 1 tablespoon olive oil and about 2 tablespoons of the seasoning, plus salt and pepper to taste
8. Place in oven, cook uncovered for about 20 minutes, or until the tomatoes are curled on the edges, the outside crust is brown, like the photo below:
    

 

Serve with a chilled wine and a tossed salad!

Easy Pancakes

We were left with a craving for pancakes, and so I rummaged in my mind for that simple pancake recipe..

Category: Breakfast, American

Frenchman Rating/Comments:  8/10,  "needed something more... more sugar?"

Cost per Serving: very minimal

Ingredients

• 1 1/2 cups flour
• 1 1/4 cup milk
• 1 egg
• 2 1/2 teaspoons baking powder (levure de chimique)
• 2 teaspoons sugar
• dash salt
• dash nutmeg

Instructions

1. Mix all dry ingredients in a bowl, make a little hole in the center and break the egg/pour the milk.  Stir with a non-stick instrument (I use a spatula) until all combined.
2. Heat a pan over medium-high heat, cook first side at medium-high, lower the heat after a minute or so to medium and flip.  Continue till all batter is cooked.
3. Serve with warmed butter, maple syrup (if someone loves you in America enough to send it) or jelly!

 

Tartiflette for Champions

This recipe made Brian love me a little more, and helped us to waddle to bed about 1 kilo bigger... but it's a must try.  It's amazingly delicious.  Tartiflette is a regional dish from the Haute-Savoie region, it's creamy and cheesy.  My version is.. well.. special.  Enjoy.

Category:  Main Dish, Potatoes, Reblochon, Dinner (or lunch)

Frenchman Rating: 9.5/10

Comments: "This dish made me pee myself it was so good."


Ingredients

• 4 large potatoes, cut in quarters and boiled OR steamed
• 1/2 of a reblochon cheese, cut in two long halves
• 200g lardon fumé
• 2 medium onions, sliced
• 1 tablespoon butter
• 1/4 cup white cooking wine
• pinch of nutmeg
• 1 clove of garlic
• 1/4 cup white wine
• 10 cl of cream
• salt/pepper to taste

Equipment

• Small casserole dishes (like in the photo), if not then a tart dish will work.
• Medium frying pan w/ cover 

Instructions  (PREHEAT OVEN TO 220)

1. Begin by washing the potatoes, slicing the onions.  I steam my potatoes in the microwave (has a little plastic bowl thing) until soft.  You can also boil these until soft. Put aside to allow to cool.
2. Cook over medium heat the onions and the butter, plus some salt.  Cook for about 5 minutes until golden color, and then add in the lardons... add the nutmeg and continue to cook until the lardons are cooked.. add a bit of salt/pepper.
3. Cut the potatoes into cubes and set aside.
4. Pour the white wine into the pan, allow to reduce slightly... then place half the mixture in the bottom of the baking dish (or dishes).
5. Put back on medium heat and pour in 5cl of the cream.
6. Place the cut potatoes into the baking dish, salt lightly.
7. Pour the cream/onion/lardon mixture over the potatoes in the baking dish and then pour the rest of the cream in a stream over that.
8. Place (skin side UP) the reblochon cheese on top of the mixture.
9. Bake for 15 minutes or until the cheese is browned and bubbly.

Serve hot with a tossed salad... it is incredible!

If you do this you might make someone who's eating it do this:

\

And then later while doing dishes...

Yes he is eating the plate- mostly the crusted cheese off of it.

Wok Veggies, Roasted Brussel Sprouts and Pan Roasted Chicken Legs

Yes, a totally complete menu!  I had all these leftover vegetables from a previous dinner... so I decided to cook them all up!  Be original!

Category: Complete Meals, Vegetables, Chicken


Frenchman Rating/Comments:  7.5/10,  "While the wok veggies were awesome, the roasted brussel sprouts were a bit dry... but the chicken and sauce was AMAZING.. wish the skin was more crispy."

Cost per Serving: €2.00 per serving, makes around 2 servings.



Ingredients

• Two chicken legs (with thighs/skin)

• 1/4 cup white cooking wine

• 1 carrot (cut into match sticks)
• 1 medium zucchini  (cut into matchsticks)
• 1/2 eggplant  (cut into matchsticks)
• 1 medium bell pepper (sliced)
• 3 lemons, wedged
• 200g brussel sprouts, cleaned 
• 2 tablespoons olive oil
• 1/2 tablespoon garam masala
• salt & pepper to taste

Equipment

• 1 wok  w/ large cover
• 1 glass baking dish
• 1 medium frying pan w/ cover

 Instructions

1. (preheat oven to 220 c) Begin by prepping all the vegetables, cleaning the brussel sprouts, peeling/chopping the carrot... with the eggplant and courgette- place aside in a bowl and cover with about 1 tablespoon of salt.  Leave this for 30 minutes and drain/dry.. it gets rid of excess water.
2. Dry the brussel sprouts and place in the baking dish, roll around with some olive oil, salt/pepper and 1 whole lemon squeezed all over... and then placed directly in the dish.  Place in oven for 30 minutes until brown.
3. For the chicken, heat some butter/oil in the frying pan over medium-high heat and place the legs (after seasoning simply with salt/pepper and a squeeze of half a lemon) skin side down in the hot oil.  Allow to fry uncovered for about 6 minutes then turn over and allow to fry 3 minutes more.  Add the white wine, another squeeze of lemon, cover and reduce the heat to a medium.

1. 4. While the chicken is cooking, heat a small bit of vegetable oil in the wok (medium-high), toss in all the vegetables and stir fry for about 3-4 minutes.  Add the 'garam masala' and a little water to prevent sticking.  Salt/pepper liberally.  Reduce the heat, cover with the large cover and allow everything to finish cooking... about 5 minutes left.  The chicken may need more time, around 10 minutes- just check for clear liquids.

Serve all hot with a crusty baguette!!  Ohhhh yaaahhh...

Wine Braised Carrots, Onion Gratin

Vegetable overhaul this week.  I wanted to challenge myself to use cheap vegetables in uncommon ways.  I didn't want to use potatoes, I wanted to use the vegetables that are delicious.. and healthy!  So I came up with two new recipes, 'Wine Braised Carrots' and 'Onion Gratin'.  Very vegetarian friendly.  Very delicious.


Category:  Side Dish, Vegetarian

Frenchman Rating:  8/10

Comments: "Suprisingly, carrots were very delicious... the onion gratin didn't even TASTE like onions, it's incredible!"

Cost per Serving:  Glazed carrots = .25 a serving;  Onion Gratin = .30 a serving.  Total cost per serving:  €.50.  Yes. Vegetables are insanely cheap. :)

Ingredients

• 4-5 medium yellow onions (peeled, sliced 1/4 inch thick)
• 2-3 large carrots (peeled, tops cut off)
• 1/2 cup red wine
• 1/5 cup balsamic vinegar
• 1/2 cup water
• 1/4 cup milk
• 1/5 cup cream
• 2 teaspooons nutmeg
• 1/5 cup shredded romano
• salt/pepper to taste

Equipment

• 1 large frying pan
• 1 baking dish 

Instructions

1. Begin by peeling the vegetables.  I peel the onions, then slice them.  Chop the carrots into 1 inch long by 1/2 inch wide.
2. Heat some butter/oil in the large frying pan, toss in the onions with salt/pepper and allow to sweat over medium-high heat for 2 minutes.
3. Reduce the heat to medium, add in the nutmeg, stir around, cook for another 5-6 minutes.
4. Pour in the dairy (cream/milk) and stir around in the pan, bring heat back up to medium-high, and cook for about 2 minutes.
5. Transfer the mixture to a pan, top with the cheese and stick in the oven for 18 minutes at 220 celsius.
6. Rinse the same pan out, and heat up a bit of oil.  Toss in the carrots into the oil, stir around for about 2 minutes.  Pour in the water, cover and cook over medium heat for 4 minutes. 
7. Uncover and add the vinegar/red wine.  Stir around, add seasonings accordingly, recover and cook for 15 minutes over medium heat.
8. Check the carrots for tenderness, if not quite tender, add some more water.. I like mine with a bite.
9. All is done at the same time!! Serve with a nice protein (I had fish, Frenchman had a steak haché)

Wine Braised Carrots, Onion Gratin and Fish Filet

Homestyle Chili

Sometimes the Southern blood start boiling and I need a little pick-me-up.  Chili is a warm dish that heats up your insides when the weather turns rotten.  Mine is a spicy, EASY, French-ish version.. I serve it with cornbread.  Ah-men.

Category: Stews, Ground Beef


Frenchman Rating/Comments:  8.5/10, "Really well done, a nice chili with not too much complications.  Loved the flavor of the green pepper in the chili."

Cost per Serving: €1.50 a serving, this recipes makes around 4 servings.

Ingredients

• 1 large can red beans, drained and rinsed
• 1 medium green pepper, chopped
• 1 medium onion, chopped fine
• 2-3 garlic cloves, smashed
• 2 nice tomatoes, chopped
• 1 medium can 'stewed tomatoes'
• 1 green hot pepper (serrano or jalapeno, depending on your guts)
• 2 tablespoons 'Raz Hanout', a spicy mix that can be bought in spice shops in Guillotière
• 1 tablespoon 'Garam Mazala'
• 300 grams steak haché (I just defrost frozen patties)

Equipment

• Simply, 8 qt stock pot 

Instructions

1. Begin by chopping the onion and heating up a bit of oil in the stock pot.  Toss in the onions and garlic and meat, cook until brown then pour in the stewed tomatoes.
2. Allow to simmer over medium heat for about 5 minutes.
3. Add the vegetables, the green peppers, the red beans and the fresh tomatoes.  Salt and pepper, as well as add the seasoning.  Stir around.
4. Cover and simmer over medium-low heat for about 45 minutes.  Bring up to medium-high for the last 5 minutes.  Adjust seasonings if needed.
5. Serve with garnishes if desired; I served with cornbread, chopped cheese, yogurt sauce and fresh onions.

Chicken Caccitore

Chicken caccitore, one of those homey favorites... and tend to be complicated.  My version is one where you can start it and leave it to stew while watching some TV or even better, hanging out and snacking on some buttery popcorn.

Category:  Chicken, Pasta, Tomatoes; Dinner


Frenchman Rating/Comments:  8/10, "Incredibly delicious, the chicken was tender and well cooked, the sauce worked well with the chicken and the olives actually added some round to the flavor."

Cost per Serving:  Chicken = €1.50ea,  Tomato Sauce = €1.00 per serving.  Total Estimated: €2.50 per serving.


Ingredients

• 2 Chicken Breasts, deboned
• 1 can stewed/chopped tomatoes
• 3 cloves garlic
• 1/2 can black olives
• 1/2 cup shredded emmenthal
• 2 tablespoons romano shredded
• salt/pepper to taste
• 2 tablespoons oregano
• 1/2 cup flour, seasoned with salt and pepper, put in a shallow plate.

Equipment

• 1 medium sauce pan
• 1 large frying pan
• 1 shallow plate

Instructions

1. Begin by heating up some oil (medium high heat) in the large frying pan.  Take the two chicken breasts and roll around in the flour, knocking off any extra.
2. When the oil is hot, lay the chicken in it.
3. As the chicken fries on one side, crush the garlic cloves and put in with the canned tomato and seasoning.  Cook over a high heat, stirring constantly.
4. 3 minutes later, turn the chicken, it should be nice and dark brown.  Cook for another 3 minutes.
5. Pour the tomato mixture over the chicken in the frying pan, ensuring it gets under the chicken and on top.  Add the olives, cover and cook on medium heat.
6. Go do something interesting for about 15 minutes, checking the chicken mixture once in awhile to ensure it's not burned.
7. Start cooking up some pasta; al dente at 8-9 minutes.. Continue cooking the chicken, but add the cheese on top, recover.
8. Serve when the pasta is al dente; on the side.  I like to eat the sauce like a ratatouille with the chicken and compliment it with the sauce.

Oven Baked Dorade

Dorade, a stable in French seafood- and something I've never cooked in my life.  I got lucky when my local Carrefour was selling them for 2 bucks a pop 'pret a cuisiner', ready to cook, and so I snagged them.  I just threw it to the wind, so don't be surpised if it might not be the best thing ever.

Category:  Fish, Main Dish, Lunch OR Dinner


Frenchman Rating/Comments:  4/10, "It was good, but the bones were left in so it made it difficult, the fish was a little dry- so maybe more juice or sauce... maybe even a different fish.  Kind of a fail."

Cost per Serving:  Dorade = 1.92 each, Herbs/Lemon = .20 each; TOTAL COST (per serving) = €2.12 a serving.


Ingredients

• Two butt-end parts of the dorade, ready to cook, de-boned if possible.  (I don't know the real name, so sue me)
• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 3 small lemons
• Salt & Pepper to taste

Equipment

• Glass baking dish 
• Paper Towels
• Frying Pan

Instructions

1. Preheat oven to 200 degrees C.
2. Dry the fish with the paper towels,then fry in a hot pan in a little olive oil for 1 minute on each side.
3. Open the fish and stuff with lemon and a little butter, salt lightly.
4. Slice one lemon thinly, and lay the slices on top of the seasoning/butter mixture.. or inside of the butt piece.
5. The last lemon, cut in quarters, reserve one half for after and the other half to bake in the dish.
6. Cover with tin foil, bake for 15 minutes in preheated 200c oven, then uncover, place higher, turn skin side up and broil for another 2-3 minutes.
7. Serve hot with the juice from the dish poured over!... I served with 'tomato lentils' and baked potatoes with a yogurt sauce.

Salade Niçoise

I had a can of tuna and I didn't want to make another tuna fish sandwich- so I let it hang out in the pantry until one night I was totally inspired a la Julia Child to make a salad niçoise.. my version.

Category:  Dinner OR Lunch, Main Dish, Salad


Frenchman Rating: 9/10, "Incredibly delicious, and surprisingly was not simply just a salad, but a filling meal."

Cost per Serving:  €2.53 per serving

 Ingredients

• 1/2 sac of mache lettuce OR 1/2 head of any type of green leafy lettuce

• 2 whole tomatoes, chopped into chunks  

• 1 can of tuna (usually about 15oz can)

• 2 lemons

• 1 tin of sardines (suprisingly delicious, tastes like a rich tuna)

• 1 large can green beans

• 4 boiled eggs, shelled, chopped
• 3/4 medium onion, sliced
• 1/3 cup black olives (pitted or non pitted)
• 3-4 baked or steamed potatoes
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Salt/Pepper to taste

Instructions

1. Begin by opening the tuna, draining, opening the green beans, draining, and pretty much preparing everything (chopped tomatoes/eggs, sliced onions, steam the potatoes)..
2. Mix up the '*super ball-samic dressing'
3. Layer:
1. Lettuce
2. Tomatoes/Olives/Greenbeans
3. Tuna/Onions with a little spritz of lemon juice or oregano
4. Eggs
4. Serve with dressing on side, or dressing tossed into it.  Serve with two slices of lemon. I like to ensure my potatoes are still warm when I do the tossing.. really goes well with a crusty bread.

*super ball-samic dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp salt
1 tsp pepper
1 tablespoon red wine
2 tsp grainy mustard
(Shake well, serve)

Taco à la France

Tacos, a thing I used to eat.. well.. a lot in the US.  Here in France it's a little bit of a different thing... but hey, still absolutely delicious!  I present, to all expatriates suffering, the 'Taco a la France'

Category:  Dinner, Complete Meal, American, Good for Dinner Parties


Frenchman Rating: 9.5/10, "Amazingly delicious, the 'native american flatbread' was like a chalupa, the ingredients meshed really well.. and the yogurt tasted really good!"

Cost per Serving:  Around €2.50 a serving (2-3 tacos), if bread is made at home, and €3.50 if tortillas were bought.

Ingredients

• Either 'Lavish Flatbread' available from Bhadourian or tortillas (available in Marche U near the 2eme) or 'native american fry bread'
• 2 medium roma tomatoes
• 1/2 sac mache lettuce or butter lettuce or romaine lettuce chopped thin
• 1 medium to large onion (sliced in rings)
• 1 medium green pepper
• 3-4 frozen steak hache patties, defrosted, set aside  (or 400 gr hamburger meat)
• 1 packet taco seasoning, or 'tex mex' seasoning (available at Carrefour in Part-Dieu) or homemade taco seasoning
• 1/2 cup water
• 2 cups shredded emmenthal
• 1/2 cup yogurt OR creme fraiche 

Equipment

• One medium skillet
• One small skillet
• Vegetable or Olive oil

Directions

1. Begin by chopping/cutting all cold ingredients and setting aside.
• Chop the tomatoes in small cubes
• Chop lettuce in thin strips
• Slice onions into thin rings
• Slice green pepper into thin strips
• Shred emmenthal, if not preshredded
2. Place ingredients not for immediate use in fridge (tomatoes, lettuce and cheese)
3. Heat up a small skillet over medium-high heat and add in 1/2 tablespoon vegetable oil; heat the larger skillet after the first skillet is hot.
4. Once the small skillet is hot, toss in the onions and peppers; add a dash of salt and a 1/2 tablespoon of the taco seasoning- cook rapidly, tossing and turning.  Turn heat to medium after about 2 minutes.
5. Add the ground beef to the larger skillet, sans oil, and stir fry until browned.. usually about 2 minutes.  Add the 1/2 cup water and seasonings, and allow to bubble and boil for 3 minutes, reduce heat to medium-low.
6. Let both skillets cook over a medium to medium-low heat for about 3-4 minutes.. watching to ensure it does not burn.
7. Turn the heat down after 4 minutes, to a low heat, cover.
8. If using yogurt, mix the yogurt with about 1/2 tsp salt.  It should be 'yaourt nature' which is the natural flavor.  If using creme fraiche, add 1/2 tsp salt to every cup.  Set aside.
9. Serve all parts separate, to be made alone.. you can serve the meat directly at the stove.. keeps it warm.  I usually start with the cheese, layer some meat, add the sauce, vegetables... and enjoy.

Finished Product.. so delicious!

Happy with Taco Night!

Native American Fry Bread

I totally had the thought to make some 'fry bread' because tortillas are expensive.. and well I have all the ingredients needed.  So here goes.

Category: Bread


Frenchman Rating: 8/10
Comments:  "It's good alone, but it's something that needs to be eaten with something."

Cost per Serving:  Very minimal...

Ingredients

• 3 cups flour
• 1 tablespoon baking powder (levure de chimique)
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/8 cup warm milk
• vegetable oil for frying

Instructions

1. Combine all the dry ingredients (the flour, the baking powder and salt) in a bowl.
2. Pour warm water/milk mixture slowly, knead as you go along.. it will be VERY sticky.  I had a nightmare with the dough.
3. Continue, until all is incorporated... it should be the consistency of 'crawling of your hand' as you pick it up and let it slide off, it should be gooey but not too sticky or wet.. if too sticky, add more flour.
4. Allow dough to sit, covered, at room temperature for at least 15 minutes.
5. Take golf-sized ball chunks, roll into balls and then roll into thin rounds.. this takes some practice.  I flour a plastic cutting board, then place a plastic bag on top (also floured) to roll out thin, transport on the bag, then peel off and fry.
6. Heat oil in a deep pan (I use a frying pan) enough to fry the bread.. the oil should be deep enough to fry the bread, and very hot (medium-high to high).  I fry 2-3 minutes total, about 1.5 minutes each side..
7. Fry each side until golden, set on a paper towel and set aside.

Finished Product

*It was a bit of a nightmare to make, but like crêpes, once you mess up a few times, the rest turn out GREAT!