Recipezaar: French recipesThe newest Recipezaar recipesin:FrenchJackie Kennedy's Poulet A' L'estragon- April 14, 2008 From Favorite Recipes of Our First Ladies. I haven't tried this yet. -- posted by Oolalahttp://www.recipezaar.com/298357 Vichyssoise or Leek Potato Soup- April 14, 2008 This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness. -- posted by Olga Drozdhttp://www.recipezaar.com/298250 Petits Pois à La Française - French Style Peas- April 11, 2008 A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions..http://www.recipezaar.com/297872 Alsatian Sauerkraut Potato Soup- April 10, 2008 From Good Food Magazine, January 1988. A good use for that lone leftover pork chop! -- posted by JackieOhNo!http://www.recipezaar.com/297803 Coquilles Saint-Jacques- April 10, 2008 This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée. -- posted by Cucina Casalingohttp://www.recipezaar.com/297682 Blood Orange Vinaigrette- April 10, 2008 Finding blood oranges at the local market can be a bit tricky. Any variety will do well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange. -- posted by Cucina Casalingohttp://www.recipezaar.com/297679 Blanquette De Veau- April 10, 2008 one of my favorite dishes, this version is adapted from today's NY Times. -- posted by chiahttp://www.recipezaar.com/297530 Classic Cheese Souffle (Julia Child)- April 7, 2008 This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind. -- posted by Happy Hippiehttp://www.recipezaar.com/296752 Summer Salad Nicoise With Whole Wheat Croutons- April 3, 2008 This gets on the table pretty fast, and is a nice, elegant (yet hearty) meal. It happens to be a particular summertime favorite of mine.l -- posted by JackieOhNo!http://www.recipezaar.com/296331 Stewed Rabbit With Pate- April 3, 2008 The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd. -- posted by Derek P.http://www.recipezaar.com/296115 |