We recently culled some beef, and this time we managed to salvage the tongues. Tongue isn’t often eaten any more, although not so long ago it was an economical cut of meat at the grocery store. The first time I tried cooking a beef tongue, I was a little bit horrified at the graphic nature…
Category: French recipes
BOEUF BOUILLI AU LARD ET AUX POMMES DE TERRE: Boiled Beef With Bacon And Potatoes
If you have tried making serious broth, or have left-overs from a Pot-au-feu, you will likely find yourself with a cold boiled beef roast. It really doesn’t sound very appealing, but there many French recipes that incorporate cold boiled beef. This one could pass for a rich breakfast, a hearty lunch, or a satisfying dinner….
FILET SAUTE AUX CHAMPIGNONS: Steak With Mushrooms
This is a killer steak recipe – as if steak needed anything to make it any more delicious! There are two parts to this recipe, as it requires a ladleful of Spanish sauce, or Sauce Espagnole to finish off the sauce. Have a pot of broth bubbling on hand to make this recipe super easy…
SOUFFLE AU FROMAGE: Cheese Souffle
SOUFFLE AU FROMAGE (Direct translation) Melt a pat of fresh butter the size of an egg over a low fire; add a spoonful of flour, mix well, add half a cup of boiling milk, and stir until you get a smooth sauce. Continue stirring until the sauce sticks to the spoon. Remove from the…
SALADE DE TOMATES: Tomato Salad
The tomatoes are finally succumbing to the drought and heat in the garden, so this is the last of them. And the last of the onions, too. For this recipe I had to make a few alterations because we have the tiny cherry tomatoes (no, I am not skinning and de-seeding every single one…
SAUCE TOMATE
SAUCE TOMATE (direct translation) Wash six large tomatoes, cut them in pieces, put them into a pot with a bay leaf, a sprig of thyme, a head of garlic, and an onion cut into rounds. Cook over a low fire, without water. Watch over the pot, and stir the tomatoes minute by minute,…
GATEAU AU FROMAGE: Cheese Pie
There are so many eggs this time of the year, that any egg recipe is most welcome. I have my own version of cheese pie, or quiche – which usually includes whatever vegetables is particularly abundant at the time, and lots of home made goat cheese. Sometimes it has a crust and some times not…
HARICOTS VERTS A LA LYONNAISE: Lyon-style Green Beans
R. Blondeau details three ways that beans are prepared: as green beans before the seeds develop (haricots verts), or after the seeds develop as shelly beans (haricots ecosses, or husked beans), or as dry beans. Snap beans (called le mange-tout) are tender enough to be eaten whole, seeds and husks. I had two kinds of…
POMMES DE TERRE AU FROMAGE: Potatoes With Cheese
This is the last recipe featuring potatoes for the year – for our garden, at least, the season is over, and all the potatoes dug and eaten. The provisions have shifted to fresher, lighter, greener offerings – green beans, tomatoes, summer squash – and so the recipe testing here must vary accordingly. While we have…
POTAGE AUX QUENELLES: Soup With Dumplings
This recipe caught my eye as I was translating the soups section, because it sounded so unusual. Last week I made a large pot of rich beef broth, and had broth and marrow from the bones on hand – a perfect opportunity to try it out. Of course I wasn’t sure at all what it…
POMMES DE TERRE AU LAIT OU A LA CREME: Potatoes With Milk Or Cream
This recipe is very simple and made a good accompaniment to a more complex, saucy main dish I had made that same evening. The mild seasonings bring out the earthy flavor of the potatoes rather than cover it up. The potatoes are first boiled with their skins on – or as R. Blondeau puts it…
Toadstools And Fairy Rings 