france

A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and roux&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the roux. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce Supr&ecirc;me, Allemande, Bercy, and others. Sauce velout&eacute; is sometimes confused with b&eacute;chamel because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while b&eacute;chamel uses milk, and that velout&eacute; is slightly darker than the b&eacute;chamel.

Velouté

lbs veal shin

qt water

oz carrots

onions,

oz leeks, strung celery

herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)

oz butter

flour

lb pale roux

qt white veal stock

oz salt

nutmeg

white pepper,

lb white mushrooms’ skins and trimmings (optional)

Quick and simple to make, the tartiflette is a perfect winter dish which requires a single specific ingredient &mdash; reblochon cheese, produced in Savoie region in Eastern France. The first step is to prepare the potatoes: they can either be cooked in their skin or peeled and fried with onions and bacon in a skillet. The mixture is then braised with white wine and placed in a baking pan with Reblochon cheese. Half the amount of the cheese goes in the mixture, and the other half covers the top following the French gratin technique, which allows the cheese to melt over the top during baking. The baking temperature is usually between 180 and 200˚C, and the dish is served hot with a side of lettuce.

Tartiflette

reblochon cheese

potatoes

bacon

onions

ml white wine

pepper

nutmeg (optional)

Translating literally as &ldquo;a thousand leaves&rdquo;, this world-famous French dessert consists of three components: puff pastry, pastry cream or whipped cream, and a glaze or a fondant. The delicate puff pastry is first rolled and trimmed to fit the desired shape, and once baked, both sides of the pastry are lightly dusted with powdered sugar and quickly caramelized&nbsp;under a broiler for extra crunch. The finished&nbsp;pastry is then cut into three strips, which are layered with either pastry cream or&nbsp;whipped cream, and sometimes fruit may be added as well. The top of the assembled cake can be sprinkled with powdered sugar or glazed with a signature icing consisting of alternating white and brown stripes.

Mille feuilles

puff pastry

sugar,

milk

salt

vanilla bean

eggs

cornstarch

granulated sugar

glucose (or 130

fondant

dark chocolate (chopped)

Herbes de Provence Infused Oil

olive oil

grapeseed oil

garlic

shallots, quartered

black pepper

Herbs de Provence

Combine the olive oil and grape seed oil in a small non-reactive saucepan.  With a garlic press and strainer, press the garlic and shallots to extract their juice only. Add the garlic-shallots juice, peppercorns, and Herbs de Provence to the oil.  Simmer over low heat for 10 minutes, cool to room temperature.  Strain the oil.  Pour into a glass jar, and refrigerate.  This will keep for up to 3 months.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

water

sugar

vanilla extract

whipped cream

circle pie crust, baked

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Tasty

Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

The way of cooking a Parisian Schnitzel is closely related with the one of a Viennese Schnitzel. It is as variation from French cuisine. This resipie does not incoporate bread crumbs. First time we find the name in 1889 it was created for the World Exhibition in Paris.

Parisian Schnitzel

pork filet

This recipe for raspberry macarons accessed via&nbsp;the&nbsp;Not So Humble Pie&nbsp;blog is adapted from the book Ladur&eacute;e Sucr&eacute;. The macaron shells are made with more almonds than usual, making them heavier and with a more pronounced almond taste, while the filling is a simple raspberry jam.

Ladurée's Raspberry-flavored Macarons

MACARON SHELLS

(9.7 oz) ground almonds (almond flour)

(8.8 oz) icing sugar

(7.4 oz) egg whites

(7.4 oz) granulated sugar

RASPBERRY JAM FILLING

(7.9 oz) granulated sugar

tsp powdered pectin

(13.2 oz) raspberries

lemon

This recipe is adapted from the website of the International Bartenders Association.

Kir Royale

Champagne

cl crème de cassis

This recipe is adapted from the 1961 edition of Larousse Gastronomique.

Soupe à l’oignon

l white consommé

bread, sliced and dried

Following is the recipe adapted from Anthony Bourdain&rsquo;s Les Halles Cookbook, which was inspired by his time spent at the French-style brasserie restaurant Les Halles in New York.&nbsp;

Anthony Bourdain’s French Onion Soup 

BROTH

butter

port wine

balsamic vinegar

chicken

bacon,

bouquet garni

CROUTONS AND CHEESE

baguette croutons, sliced and toasted in the oven with a little olive oil

Gruyère cheese

This recipe is adapted from the eatlittlebird.com&nbsp;website. A classic confit de canard includes beautifully cured duck drumsticks cooked in duck fat until the meat starts to separate from the bone. Classically served with confit potatoes and fresh salad, the duck confit is a supremely tender and flavorful piece of meatatarian extravaganza.

Confit de canard

sea salt

duck legs (thigh and drumstick attached)

lb (1 kg) duck fat

bay leaves

thyme

The original recipe is adapted from the cookbook Ma Gastronomie by marjolaine&rsquo;s inventor Fernand Point. A type of dacquoise, with its nut meringue layers filled with three different rich creams, this dessert is truly a masterpiece by the father of the modern French cuisine.

Marjolaine

DACQUOISE

almonds

hazelnuts

CHOCOLATE CREAM

chocolate

crème fraîche

BUTTERCREAM

PRALINE BUTTERCREAM

praline powder

DECORATION

chocolate shavings

icing sugar

French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing

Healthy salad Niçoise

new potato

green bean

romaine lettuce heart, leaves

cherry tomatoes

anchovies in olive oil,

can tuna steak in spring water, drained

tbsp mayonnaise

Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

Gratin Dauphinois

800 g de pommes de terre

400 ml de lait

200 ml de crème liquide

œufs frais

g de beurre demi-sel gastronomique Président

g d’Emmental râpé Président

gousses d’ail

noix de muscade râpée

sel fin, poivre du moulin

Épluchez et lavez les pommes de terre puis taillez-les en rondelles.

Assaisonnez avec quelques râpures de noix de muscade, le sel fin et le poivre du moulin.

Parallèlement, frottez votre plat à gratin avec la gousse d’ail épluchée et dégermée.

Dans une casserole, faites bouillir le lait puis laissez-le refroidir, ajoutez les œufs préalablement battus et la crème.

Déposez en couches les rondelles de pommes de terre et versez le lait sur l’ensemble.

Parsemez le fromage râpé et déposez quelques petites noisettes de beurre dessus.

Servez bien chaud et légèrement coloré.

This recipe adapted from the Great British Bake Off is for a simple and classic dacquoise but can also serve as a base for other variations. The dacquoise is made with a combination of hazelnut meringue and custard folded with whipped cream. Once assembled, it is decorated with swirls of chocolate ganache and praline.&nbsp;

Dacquoise

250 g roasted and peeled hazelnuts, finely chopped

250 g white sugar

CHOCOLATE GANACHE

dark chocolate (about 36% cocoa solids)

milliliters double cream

CUSTARD FILLING

egg yolks,

caster sugar

tbsp chicory and coffee essence

cornflour

whipping cream

PRALINE

lemon juice

toasted hazelnuts, chopped,

The following recipe is inspired by that of Julia Child, which can be found in her famous cookbook&nbsp;Julia Child &amp; Company. It combines the hazelnut and almond meringue and an aromatic dried apricot filling. Take into account that you need to start the preparations ahead of time as the apricots need to soak for at least a few hours, but ideally overnight. The recipe calls for raw yolks, but if it's going to be eaten by pregnant women, kids, the elderly, or someone wary of getting salmonella poisoning, use pasteurized egg yolks. There are instructions on how to make them at home at the end of the recipe.&nbsp;

Julia Child's Apricot Dacquoise

MERINGUE

(4.4 oz) toasted and skinned hazelnuts, ground

(4.4 oz) blanched toasted almonds, ground

(1 cup + 3 tbsp) sugar

salt and 1/4 tsp cream of tartar

tbsp vanilla extract

tsp almond extract

APRICOT FILLING

(1.1 lbs) dried apricots

(240 ml) dry white French vermouth

(480 ml) water

cinnamon

orange

(2/3 cup) sugar

orange liqueur

cognac

(8.8 oz) butter

(1 ¾ cups) confectioners’ sugar

vanilla

(2 cups) lightly toasted, slivered almonds

(1 cup) confectioners' sugar

This recipe was adapted from cuisine.larousse.fr and shows how to make a traditional &icirc;le flottante which consists of one large piece of ring-shaped meringue floating in a bowl of vanilla custard.

Île flottante

FOR CARAMEL

g caster sugar

Lavez et épluchez les légumes (sauf les oignons) en gardant les épluchures et le vert foncé du poireau. Coupez les panais, les patates douces et le blanc de poireau en dés ou en bâtonnets et réservez les. Mettez la tête dans une marmite d'eau froide avec les épluchures, le vert du poireau, les oignons avec la peau, le bouquet garni, le sel et le poivre en grains. Laissez cuire à petit feu jusqu'à ce que la tête soit tendre, environ 1h30. Filtrez le bouillon, jetez les épluchures (exceptée la chair de l'oignon). Passez-la au tamis avec le bouillon. Faites cuire les bâtonnets de légumes dans un peu de bouillon, en conservant leur croquant. Tranchez la tête et la garder au chaud dans le bouillon. Pour la vinaigrette&nbsp;: épluchez et émincez l'échalote, mélangez le vinaigre avec l'huile, l'échalote, les herbes, le sel et le poivre... Servez la tête tiède avec les légumes et la vinaigrette. Servez le bouillon à côté ou le recycler comme base de soupe aux légumes.

Top 25 france recipes from across the web

The most viewed france recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Velouté

Tartiflette

Mille feuilles

Herbes de Provence Infused Oil

The Most Delicious Chestnut Dessert...

Parisian Schnitzel

Ladurée's Raspberry-flavored Macaro...

Kir Royale

Soupe à l’oignon

Anthony Bourdain’s French Onion Sou...

Confit de canard

Marjolaine

Healthy salad Niçoise

Gratin Dauphinois

Dacquoise

Julia Child's Apricot Dacquoise

Dacquoise

Île flottante

Néo tête de veau

Éclair

Tartare Aller-retour

Flank Steak with Potatoes & Green B...

Gaufres Fourrées à la Vergeoise (Li...

Galette Lyonnaise (Lyonnaise Potato...

Steak au Poivre

Top 25 france recipes from across the web

The most viewed france recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Velouté

Tartiflette

Mille feuilles

Herbes de Provence Infused Oil

The Most Delicious Chestnut Dessert...

Parisian Schnitzel

Ladurée's Raspberry-flavored Macaro...

Kir Royale

Soupe à l’oignon

Anthony Bourdain’s French Onion Sou...

Confit de canard

Marjolaine

Healthy salad Niçoise

Gratin Dauphinois

Dacquoise

Julia Child's Apricot Dacquoise

Dacquoise

Île flottante

Néo tête de veau

Éclair

Tartare Aller-retour

Flank Steak with Potatoes & Green B...

Gaufres Fourrées à la Vergeoise (Li...

Galette Lyonnaise (Lyonnaise Potato...

Steak au Poivre

The most viewed france recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine