Wednesday, June 29, 2011

About French Food: The Classics

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French Food

Basics

Easy Recipes

Classic French Dishes



From Rebecca Franklin, your Guide to French Food
This newsletter is a combination of the classic dishes of French cuisine and readers' favorite recipes. Enjoy the sunshine!

Duck a l'Orange Recipe
French cuisine made its debut in America thanks in part to this famous duck a l'orange recipe for seared duck breast glazed with sweet orange sauce. This sophisticated dish is a wonderful addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time and the duck seared right before serving.

Ratatouille Recipe
This traditional vegetable stew originated as a poor man's dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort.

Vanilla Pastry Cream Recipe
Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of creme patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious.

Simple Brioche Loaf Recipe
Subtly sweet brioche loaf is a humble version of the more time intensive classic recipe. The simplicity of the preparation is deceptive, though; the delicate texture and heavenly aroma rival any traditional brioche found in Paris.
See More About:  bread recipes  dairy recipes  egg recipes

 


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This newsletter is written by:
Rebecca Franklin
French Food Guide
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