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Brandade
Appetizer French

Brandade

4.0

Prep
30 min
Cook
50 min
Total
1520 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
  2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
  3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
  4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
  6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Duck Rillettes
Appetizer French

Duck Rillettes

5.0

Prep
60 min
Cook
305 min
Total
2585 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
  2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
  3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
  4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
  5. 5 Pick meat from the bones and place into a bowl.
  6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
  7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Pickled Eggs II
Appetizer

Pickled Eggs II

4.2

Prep
15 min
Cook
15 min
Total
11500 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Pickled Eggs III
Appetizer

Pickled Eggs III

4.7

Prep
15 min
Cook
40 min
Total
2935 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  3. 3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

By Brenda Moore

Classic Pickled Eggs
Appetizer American

Classic Pickled Eggs

4.7

Prep
10 min
Cook
20 min
Total
10110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard hot water.
  3. 3 Bring vinegar, sugar, and salt to a boil in the same saucepan until sugar is dissolved. Remove from heat.
  4. 4 Place peeled eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week before serving.

By Rod

Deviled Pickled Eggs
Appetizer

Deviled Pickled Eggs

4.0

Prep
20 min
Cook
5 min
Total
4345 min

Instructions

  1. 1 Measure 1 cup beet juice from reserved juice.
  2. 2 Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  3. 3 Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  4. 4 Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

By Kathy Van Pelt

Hummus from Scratch
Appetizer Middle Eastern

Hummus from Scratch

3.8

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Southern Fried Chicken Gizzards
Appetizer American

Southern Fried Chicken Gizzards

4.5

Prep
10 min
Cook
170 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
  3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
  4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
  5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
  8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Garlic Parmesan Chicken Wings
Appetizer American

Garlic Parmesan Chicken Wings

4.8

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
  5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Elegant Oyster Soup
Appetizer American

Elegant Oyster Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
  2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
  3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
  4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Beef Samosas
Appetizer Indian

Beef Samosas

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
  3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
  5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Proper British Fish Cakes
Appetizer American

Proper British Fish Cakes

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
  6. 6 Flake chilled fish over the top. Mix until combined.
  7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  10. 10 Drain on paper towels.
  11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Basic Beurre Blanc
French

Basic Beurre Blanc

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Chicken and Sliders
Dinner French

Chicken and Sliders

4.5

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  3. 3 To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  4. 4 Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

By Sharon Howard

Poires Au Vin Rouge (Pears in Red Wine)
Dessert French

Poires Au Vin Rouge (Pears in Red Wine)

4.8

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
  2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
  3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
  4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Southern-Style French Onion Soup
Soup French

Southern-Style French Onion Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
  3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
  4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
  5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Tourtière (French Pork Pie)
Dinner French

Tourtière (French Pork Pie)

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
  2. 2 Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
  4. 4 Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
  5. 5 Bake in the preheated oven until crusts are golden brown, about 45 minutes.

By tldesjar

Simple Parisian-Style Potato Salad
Dinner French

Simple Parisian-Style Potato Salad

4.7

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
  2. 2 Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
  3. 3 Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
  4. 4 Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
  5. 5 Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

By lutzflcat

Beef, Burgundy Style
French

Beef, Burgundy Style

4.7

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
  2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
  3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
  4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23

Slow Cooker Beef Bourguignon
Dinner French

Slow Cooker Beef Bourguignon

4.1

Prep
15 min
Cook
385 min
Total
400 min

Instructions

  1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
  2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
  3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  4. 4 Cook on Low for 6 to 8 hours.

By stella

Classic Vichyssoise
Lunch French

Classic Vichyssoise

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
  3. 3 Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
  4. 4 Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
  5. 5 Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.

By 2doulas

Basic Vegetable Stock
Pantry French

Basic Vegetable Stock

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Chop carrot, celery, and onion into 1-inch chunks.
  3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
  4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
  5. 5 Strain. Discard vegetables.
  6. 6 Enjoy!

By Stan Webber

Rustic Chicken Liver and Morel Pate
Dinner French

Rustic Chicken Liver and Morel Pate

5.0

Prep
15 min
Cook
60 min
Total
515 min

Instructions

  1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
  2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
  3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
  4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
  5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

French Onion Mac and Cheese
Dinner French

French Onion Mac and Cheese

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard bay leaf. Reserve the skillet.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyère cheese until melted.
  4. 4 Drain macaroni and toss with onion and sauce until well combined.

By Libbie Remmel

Wintertime French-Style Split Pea Soup
Dinner French

Wintertime French-Style Split Pea Soup

4.6

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
  2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
  3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Colleen's Chicken Liver Pate
Dinner French

Colleen's Chicken Liver Pate

5.0

Prep
20 min
Cook
16 min
Total
521 min

Instructions

  1. 1 Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  3. 3 Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  4. 4 Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  5. 5 Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

By Colleen Renzullo

Alsatian Pork and Sauerkraut
Dinner French

Alsatian Pork and Sauerkraut

4.6

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  2. 2 Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  3. 3 To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

By Nancy Gibson

Easy and Delicious Slow Cooker Cassoulet
Dinner French

Easy and Delicious Slow Cooker Cassoulet

4.5

Prep
25 min
Cook
260 min
Total
285 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add bacon; cook, turning often, until crisp and brown, about 10 minutes. Drain on paper towels. Crumble when cool; set aside.
  2. 2 Add onion to same skillet; cook and stir until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken browned, 5 to 8 minutes. Stir in tomato paste.
  3. 3 Transfer chicken mixture to a slow cooker. Stir in great Northern beans, diced tomatoes, and bacon; cover the cooker. Cook on Low until cassoulet thickened and chicken very tender, 4 to 5 hours. Sprinkle with parsley before serving.

By smart cookie