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Best Green Beans
Dinner French

Best Green Beans

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften mushrooms. Stir in green beans and soy sauce, and heat through.

By hollye02

Easy Beef Burgundy
Dinner French

Easy Beef Burgundy

4.3

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
  2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Omelet in a Bag
Breakfast French

Omelet in a Bag

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
  3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
  4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
  5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Mussels Provencal
French

Mussels Provencal

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Veal Roast Blanquette
Dinner French

Veal Roast Blanquette

4.1

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Mushroom Bouchees
Appetizer French

Mushroom Bouchees

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
  3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
  4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
  5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Easy Garlic Escargots
Dinner French

Easy Garlic Escargots

4.6

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
  3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
  4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
  5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
  6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

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

Low-Carb Cream of Mushroom Soup
Dinner French

Low-Carb Cream of Mushroom Soup

4.9

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
  2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
  3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Ratatouille
Dinner French

Ratatouille

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
  2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
  3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
  4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Spinach Quiche
Breakfast French

Spinach Quiche

4.7

Prep
20 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic and saute until lightly browned, about 7 minutes.
  3. 3 Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper.
  4. 4 Spoon mixture into prepared pie crust.
  5. 5 Whisk eggs and milk together in a medium bowl until combined. Season with salt and pepper.
  6. 6 Pour over the spinach mixture in pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
  7. 7 Bake in the preheated oven for 15 minutes.
  8. 8 Sprinkle the top with remaining Cheddar and bake until set in center, 35 to 40 minutes longer.
  9. 9 Allow to cool briefly before slicing and serving, about 10 minutes.

By Bailey

Chef John's Truffled Potato Gratin
Dinner French

Chef John's Truffled Potato Gratin

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
  4. 4 Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
  5. 5 Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

By John Mitzewich

Loaded Vegetarian Quiche
Breakfast French

Loaded Vegetarian Quiche

4.9

Prep
20 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
  3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
  4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
  5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
  6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
  7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
  8. 8 Cool 5 minutes before serving.

By Kurt

Crème Fraîche Chicken
Dinner French

Crème Fraîche Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
  3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
  4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Cheesy Bay Scallop Puff Pastry Shells
Appetizer French

Cheesy Bay Scallop Puff Pastry Shells

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
  2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
  3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
  4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
  6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Coq Au Vin with Rosemary and Thyme
Dinner French

Coq Au Vin with Rosemary and Thyme

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.
  2. 2 Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
  3. 3 Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
  4. 4 Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.

By Moon78ta

Bordelaise Sauce with Mushrooms
Side Dish French

Bordelaise Sauce with Mushrooms

4.8

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Salmon en Croûte
Dinner French

Salmon en Croûte

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
  3. 3 Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
  5. 5 Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.
  6. 6 Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
  7. 7 Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
  8. 8 To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
  9. 9 Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

By Salvatore A Lenzo

Jeff's Bordelaise Sauce
Pantry French

Jeff's Bordelaise Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
  2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
  3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
  4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
  5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Beef Bourguignon II
Dinner French

Beef Bourguignon II

4.4

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith

Chef John's Lobster Thermidor
Dinner French

Chef John's Lobster Thermidor

4.6

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
  2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
  3. 3 Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
  4. 4 Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
  5. 5 Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
  6. 6 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
  7. 7 Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
  8. 8 Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
  9. 9 Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

By John Mitzewich

Reveillon Tourtiere
Dinner French

Reveillon Tourtiere

4.5

Prep
45 min
Cook
45 min
Total
340 min

Instructions

  1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
  2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
  5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Quick Coq au Vin
Dinner French

Quick Coq au Vin

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
  2. 2 Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
  3. 3 Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
  4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
  5. 5 Preheat oven to 400 degrees F (200 degrees C).
  6. 6 Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
  7. 7 Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
  8. 8 Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
  9. 9 Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
  10. 10 Dip the tip of each crouton into the sauce; press into parsley until coated.
  11. 11 Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

By Jacques Pepin

Chicken and Mushroom Crêpes
Dinner French

Chicken and Mushroom Crêpes

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
  2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
  3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
  5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
  6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Dinner French

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

4.3

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
  2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
  3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

By elegantcooking

Boudin Blanc
Dinner French

Boudin Blanc

Prep
120 min
Cook
65 min
Total
275 min

Instructions

  1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
  2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
  3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
  4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
  5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
  6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
  7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
  9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
  10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella

Classic Beef Bourguignon
Dinner French

Classic Beef Bourguignon

4.6

Prep
30 min
Cook
180 min
Total
3090 min

Instructions

  1. 1 For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
  2. 2 For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
  3. 3 Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
  4. 4 Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
  5. 5 Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
  6. 6 Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
  7. 7 Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
  8. 8 About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

By Judy

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL