French
French cuisine is renowned for its rich flavors, sophisticated techniques, and a deep cultural heritage. It encompasses a wide variety of regional dishes and cooking styles, reflecting the diverse geography and history of France.
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Remoulade
Remoulade is a French sauce often used in French and Creole cuisine. It is made from a base of mayonnaise, mustard or oil, and is flavored with various ingredients such as herbs, spices, pickles, capers and sometimes hot sauce. The exact ingredients can vary widely depending on the recipe and regional variations. Commonly used as a dipping sauce for…
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Seafood Mornay
Seafood Mornay is a decadent dish featuring scallops, shrimp, and salmon that are poached in white wine to enhance their delicate flavors. Once cooked, they’re generously covered in a luxurious cheese sauce made with a blend of creamy béchamel and melted cheeses, often Gruyère, Swiss and Parmesan, creating a rich and indulgent experience. Baked until golden and bubbly, this…
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Creme Brulee (Burnt Cream)
Crème brûlée is a classic French dessert consisting of a rich custard base, typically flavored with vanilla, and topped with a hard, caramelized sugar crust. The custard is made from cream, egg yolks and sugar, which is baked in a water bath. After it is cool, a layer of sugar is sprinkled on top and torched or broiled until it…
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Cherry Clafoutis
Cherry Clafoutis is a French dessert which is basically a custard with unpitted black cherries. The cherries were left unpitted so as to impart an almond flavor to the dessert. This recipe uses pitted cherries with almond extract instead of vanilla extract. If desired, you can replace the almond extract with vanilla extract or use half of each. Clafoutis may…
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Classic Quiche Lorraine
Explore the classic quiche lorraine recipe that combines creamy custard with savory bacon and cheese for a delicious meal.
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Scallops Coquille St. Jacques
Coquille St. Jacques is a French dish. In this version, it is casserole-style, instead of being individually baked on the shells.
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Coq au Vin
Coq au Vin (Chicken Braised in Red Wine) is a classic French stew in which chicken is braised slowly in red wine to yield a rich sauce. Sliced or baby carrots and potato chunks can be added to this, if desired.
