french recipe

Cheesy, gooey, slightly spicy and ready in less than 20 minutes – Learn all the tips and tricks to make the best baked camembert.

The Best Baked Camembert

Camembert cheese

rosemary

chili flakes

tbsp honey (to drizzle)

sea salt flakes and freshly-cracked black pepper (to taste)

Preheat oven to 180°C /350°F (oven fan 160°C). Arrange a baking tray onto the middle shelf.

Remove the plastic packaging and arrange the Camembert back in its wooden box, or in a small baking pot.

Score a deep cross or a crosshatch pattern on the top rind of the cheese. Drizzle with honey or extra-virgin olive oil, and insert the leaves of one sprig of rosemary into the gaps.

Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.

Bake in the oven for 12-15 minutes.

Remove from the oven, and serve with cheese crackers or toasted bread slices.

https://embed.mediavine.com/videos/jtfezkvajfxc9ix6uv6m

Cheesy, gooey, slightly spicy and ready in less than 20 minutes – Baked Camembert is the best ever appetizer to share!

The BEST Baked Camembert

Matt Preston and Michelle Southan put their spin on the traditional French dish, coq au vin.

Coq au vin

(3/4 cup) pinot noir

thyme

bay leaves

chicken thigh cutlets, bone

tbsp extra virgin olive oil

speck, rind removed,

Swiss brown mushrooms, halved

portobello mushrooms, thickly sliced

red onions, quartered

unsalted butter,

tsp smoked salt flakes,

parsley

Michel Roux Jr&#8217;s Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crème fraîche and a sprinkling of nutmeg. The side dish recipe can be made ahead of serving. We had five minutes with Michel Roux Jr too, see what he had to say.

Michel Roux Jr&#8217;s Lyonnais potato cake

potatoes

onions,

vegetable oil

butter

egg,

tbsp full fat crème fraîche

Good grating nutmeg

thyme (optional)

Heat the oven to 200°C/fan180°C/gas 6. Bake the potatoes in their skins for 1½ hours or until soft, leave to cool, then spoon out the flesh into a bowl (see tips). Turn the oven down to 180°C/fan160°C/gas 4.

Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden.

Grease a non-stick, loose-bottomed round sandwich tin (about 20cm across) with the butter and line with baking paper. Gently mix the beaten egg and crème fraîche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.

Tip the mix into the tin and bake for 45 minutes or until golden.Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve, if you like. http://www.le-gavroche.co.uk/merchandise.html >Click here to buy Michel Roux Jr’s full range of cookbooks.

Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.

Pissaladière

all-purpose flour

active dry yeast

olive oil

salt

water

onions

garlic

bay leaf

savory

oregano

extra virgin olive oil

black olives

anchovy

Dilute the yeast in a little warm water.

Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.

Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.

Cover and allow to rest for an hour in a warm place.

Dough

In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.

One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.

Preheat the oven to 410 F / 210 C.

Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.

Decorate with filets of anchovy and black olives.

Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.

Topping

Provençal rouille or rouille (rouïo, in Provençal) is a traditional sauce that’s typical of Provençal cuisine. It’s made from potatoes, monkfish liver, and olive oil.

Rouille Sauce

potato

monkfish livers ((or sea bream),

Espelette-type sweet peppers (, hulled, seeded and

garlic (, de-germed)

saffron

Salt

Mortar and pestle

Immerse the monkfish (or sea bream) livers for 2 minutes in the broth of bouillabaisse or fish stock. Drain them and let them cool.

Place the peppers and garlic in a mortar, then salt and crush them finely.

Add the saffron and the warmed fish livers, and mash again.

Add the lukewarm boiled potato, and mash again to bind everything together. Salt lightly.

Gradually add olive oil and, using the pestle, whip the sauce, like aioli or mayonnaise, until smooth.

Taste and adjust the seasoning if necessary.

Set aside for 1 hour in the refrigerator before serving.

Serve with, for example, bouillabaisse and croutons, or slices of toast.

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

Easier to make than you might think, Allan Pickett&#8217;s confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter.

Duck rillettes

high-welfare duck legs

duck fat (plus a little extra if needed)

dry white wine

For the salting mixture

rock salt

garlic cloves, finely chopped

thyme sprigs, leaves

rosemary sprigs, leaves

To serve

onions sourdough

To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours.

The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C/110°C fan/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug. 

Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use. 

Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal. 

Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough. 

This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!

Classic French Cassoulet

Italian pork sausages (or similar, whole or

chicken breasts

salt (or

½ teaspoon pepper (or

onion

carrot

leek (chopped (white and green part))

white wine (such

shallots

garlic (minced)

cannellini beans ((1 can), drained)

rosemary (dried)

herbes de provence

parsley (for garnish)

Chicken Breast

herbes de Provence

Preheat your oven to 325℉.

Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.&nbsp;

Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.

Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.

Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.

Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.&nbsp;

Garnish with parsley and serve.

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French Cassoulet

Escargots de Bourgogne (Burgundy snails) are a traditional French dish of snails served with butter, garlic, and parsley.

Escargots de Bourgogne

butter (, soft)

garlic (, minced)

shallots (, chopped)

flat-leaf parsley (, very finely chopped)

Black pepper (, finely ground)

snail plates

Garlic butter

In a large bowl, knead the soft butter so that it is easy to mix.

Add the garlic, shallot and parsley.

Season with salt and pepper

Mix well until getting a homogeneous butter.

Preheat the oven to 430 F (220°C).

Sterilize the shells for a few minutes in boiling water. Drain them gently and dry them, especially without cooling them with cold water.

Place 1 knob of garlic butter in each empty shell.

Place 1 snail per shell and seal the shell with garlic butter.

Arrange the shells in 4 special snail dishes (alveoli dishes) with the openings facing up.

Place in the oven and cook for about 5 to 10 minutes or until the butter is bubbly.

Preparation and cooking of the snails

Pan bagnat is a Niçois sandwich with ingredients similar to Niçoise salad, which includes, among other things, tuna and raw vegetables.

Pan Bagnat

sourdough bread

tomato (, thinly sliced)

scallion (, chopped)

green bell pepper (,

egg (,

lima beans (, optional)

heart artichoke poivrade (,

radishes (, thinly sliced)

black olives (, pitted)

canned tuna filet (, in olive oil)

basil leaves

vinegar (, optional)

Black pepper (, freshly ground)

Cut the bread in half, leaving a larger volume at the bottom.

Remove the excess crumb from the bottom part.

Rub both parts of the bread with garlic.

Soak both parts of the bread with the olive oil, as well as the vinegar (optional).

Season with salt and pepper.

First place the tomato slices on the bottom of the bread. add the radishes, scallion, hard-boiled egg, lima beans (optional), green bell pepper, artichoke heart, tuna and anchovy filets.

Add the basil leaves and pitted black olives.

Add salt and pepper if necessary, and place the upper part of the bread, pressing firmly on it to pack the ingredients inside the pan bagnat.

Enjoy immediately.

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The Best Baked Camembert

Coq au vin

Michel Roux Jr’s Lyonnais pot...

Pissaladière

Rouille Sauce

Onion Soup - Traditional French

Duck rillettes

Classic French Cassoulet

Escargots de Bourgogne

Pan Bagnat

Vinaigrette (French Dressing)

Top 11 french recipe recipes from across the web

The most viewed french recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Baked Camembert

Coq au vin

Michel Roux Jr&#8217;s Lyonnais pot...

Pissaladière

Rouille Sauce

Onion Soup - Traditional French

Duck rillettes

Classic French Cassoulet

Escargots de Bourgogne

Pan Bagnat

Vinaigrette (French Dressing)

The most viewed french recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Michel Roux Jr’s Lyonnais pot...