Tag: French

It?s that time of year again?

by Pam on December 23, 2012

My kids are out of school  for the holiday break  so I will be taking the time off too. I am excited to spend quality time with them and hope to do some skiing, sledding, and ice skating as well as cook some old favorite recipes, spend time with family and friends, and enjoy the holiday season. Here is a round up of a few of my favorite recipes.

I want to wish everyone a happy holiday season from my family to yours.

 

Buttermilk Blueberry Breakfast Cake

 

Cinnamon Baked French Toast

 

Roasted Vegetable and Swiss Cheese Baked Frittata

 

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter

 

Tomato Stack Salad with Corn, Bacon, and Avocado

 

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

 

Garlicky Green Beans

 

Grilled Vegetable and Smoked Fontina Pizza

 

Garlic Crusted Roast Beef

 

Chicken Cordon Bleu

 

Pork Medallions Smothered in Mushroom Shallot Gravy

 

Iced Lemon Rounds

 

Mint Chocolate Pixies

 

Sugar Cookies

 

Tartiflette

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This classic recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too

  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 25 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

  • 750g potatoes, peeled
  • 1tbsp sunflower oil
  • 150g smoked back bacon, snipped
  • 1 onion, peeled and very thinly sliced
  • 150ml dry white wine
  • 4tbsp crème fraiche
  • 150g Reblochon or cheese

Method

  1. Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
  2. Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
  3. Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

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14 French Desserts to Celebrate July 14th – Italian cuisine reinvented by Gordon Ramsay

14 French Desserts to Celebrate July 14th

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What could be better than 14 French Desserts to celebrate with our cousins ​​across the Alps? Because today is a national holiday in France to celebrate the storming of the Bastille, which took place on July 14, 1789which marks the beginning of the French Revolution and the (troubled) transition to democracy. Many heads had to fall, like that of the queen Maria Antonietta which is often associated with brioche because of a particular episode. Legend has it that the Austrian royal uttered the fateful phrase: “If they have no more bread, let them eat brioche” during one of the many popular revolts due to the lack of food. It seems instead that it came from the lips of another unidentified aristocrat many years earlier, according to an episode recounted by Rousseau in The Confessions.

In short, this does nothing but underline the link between the pastry shop and France, which we know well is very important and recognized throughout the world thanks to the greatest pastry chefs French, from Pierre Hermé to Yannick Allanojust to name a couple.

Today we too are feeling a little French and, since we are very greedy, we thought we’d put together a fun little trivia game (that you can play at any time and make a great impression as a connoisseur) and a collection of 14 sweet recipes produced in the editorial kitchens.

Bon appetit!

5 curiosities about French desserts

There Tropezienne Tart It was invented in the 1950s by the Polish pastry chef Alexandre Micka, but it owes its name and fame to Brigitte Bardot who fell in love with it during the filming of the movie Too many people like it.

Do you know the chiboust cream? The classic, sweet one was created to fill the Saint Honoré and takes its name from the Parisian pastry chef who invented this very famous cake in 1846. It is made up of a base of custard to which egg whites whipped with sugar are added.

The clafoutis It is a French dessert typical of Limousin, the region of central France whose capital is Limoges. Made with eggs, flour, sugar and pitted cherries, it is very simple to make. With a rustic flavour, it can be made with all types of fresh fruit, as long as the pulp is fairly dry, or dried (plums, apricots…). Tip: it is a dessert that should be eaten immediately because it tends to harden and become rubbery when it cools.

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