Tuesday, December 13, 2011

About French Food: Effortless Appetizers

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From Rebecca Franklin, your Guide to French Food

The brilliance of making your own marinated olives is that you alone customize the flavor of the dish. Take out an ingredient here and add one there... you have your own special blend! This recipe can use black or green olives - or both... Read more.


Raspberry Brie en Croute Recipe

You don't need to go to a restaurant to dine on Brie en croute; it's very easy to make in your own kitchen! A thick layer of tart, seedless raspberry jam is hidden within the Brie before it is wrapped in pastry and baked, creating a fabulous contrast in flavors. Serve it as-is - en croute - or with toasted baguettes for an unforgettable appetizer... Read more.


Herbes de Provence Palmiers Recipe

When one thinks of palmiers - the tiny scroll-like pastries - sweet, flaky cookies come to mind. While these are flaky and delicate like the original, that's where the similarities end. This recipe for herbes de Provence palmiers uses a dried herbes de Provence and garlic for a fresh, sophisticated flavor... Read more.


Pissaladiere Recipe

If you have puff pastry and onions on hand, you can pull a steaming, flaky cafe favorite from your oven in just one hour. Pissaladiere is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer... Read more.


Tapenade Recipe

Tapenade a complexly flavored but easily prepared olive spread, is a staple of Provence, in the South of France. Accent sandwiches, mix it into a cheese ball, American-style, or serve it with baguettes and crudités for a lovely, elegant appetizer... Read more.


 


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This newsletter is written by:
Rebecca Franklin
French Food Guide
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