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!