| | This is the edition of the newsletter intended to go out today. My apologies for the mix-up. | | Baked Apple Brie Recipe This easy baked apple Brie recipe features hot, melted cheese and baked apples in a delicious contrast of sweet, salty, and earthy flavors. The whole appetizer takes less than 15 minutes to put together and provides an elegant dish for your next gathering. | Truffle Fries Recipe Truffled French fries have become something of a controversy on foodie forums, igniting debates over flavor and if they live up to the culinary hype. The trick to making savory, earthy - and inexpensive - truffled fries, as featured in this easy truffle fries recipe, is to use premium quality truffle oil. Serve them with a bit of aioli on the side, for dipping. | Chateaubriand Recipe Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is the traditional version of the restaurant favorite, seasoned very simply, roasted to perfection, and then sliced on the diagonal. Be sure to make the quick shallot and wine sauce and serve the meal with chateau potatoes for authenticity. | Chocolate Tart Recipe The wonderful thing about treating yourself with this chocolate tart recipe is that a little bit will satisfy any chocolate craving. A flaky, buttery tart shell filled with a creamy, rich chocolate ganache makes a sophisticated dessert alongside a mellow café au lait. For a deliciously cool contrast, serve it with a dollop of lemon pastry cream as a garnish | | | | French Food Ads | | | | Featured Articles | | | | | | Sign up for more free newsletters on your favorite topics | | | | You are receiving this newsletter because you subscribed to the About French Food newsletter. If you wish to change your email address or unsubscribe, please click here. About respects your privacy: Our Privacy Policy Contact Information: 249 West 17th Street New York, NY, 10011 © 2011 About.com | | | | Must Reads | | Advertisement | |
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