French Salad Dressing

French Salad DressingRecipe“ Traditional, rich salad dressing with a tangy flavor.” Ingredients 1 1/2 cups vegetable oil 1 cup ketchup 3/4 cup white sugar 1/2 cup vinegar 1 small onion, chopped 1 teaspoon lemon juice 1 teaspoon paprika 1/2 teaspoon salt Directions Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator. Continue reading French Salad Dressing

French Bread Rolls

French Bread Rolls “Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.” Ingredients 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 2 tablespoons white sugar 2 tablespoons vegetable oil 1 teaspoon salt 4 cups bread flour Directions In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, … Continue reading French Bread Rolls

Baked Brie in Puff Pastry

Baked Brie in Puff Pastry “This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.” Ingredients 1/2 (17.5 ounce) package frozen puff pastry, thawed 1 (8 ounce) wheel Brie cheese 1/4 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the … Continue reading Baked Brie in Puff Pastry


Ratatouille Recipe By:LYNETTE MARIE “This terrific dish is loaded with succulent Mediterranean vegetables.” Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped Directions Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet … Continue reading Ratatouille

Chef John’s Creme Fraiche

Chef John’s Creme Fraiche Recipe By:Chef John “Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.” Ingredients 2 cups heavy cream 3 tablespoons cultured buttermilk Directions Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate … Continue reading Chef John’s Creme Fraiche

Chef John’s Coq Au Vin

Chef John’s Coq Au Vin Recipe By:Chef John “I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will.” Ingredients 6 bone-in, skin-on chicken thighs 1 pinch kosher salt and freshly ground black pepper to taste 8 ounces bacon, sliced crosswise … Continue reading Chef John’s Coq Au Vin

Beef Bourguignon

Beef Bourguignon Ingredients 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 2 pounds cubed stew meat 4 tablespoons butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced 2 cups red wine 1 bay leaf 3 tablespoons chopped fresh parsley 1/2 teaspoon dried thyme 1 (6 ounce) can sliced mushrooms 1 (16 ounce) can canned onions Directions In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well … Continue reading Beef Bourguignon

Traditional French Croissants

Traditional French Croissants Ingredients 2 tablespoons all-purpose flour 1 1/2 cups unsalted butter, at room temperature 4 cups all-purpose flour, divided 1/2 teaspoon salt 3 tablespoons sugar 2 (.25 ounce) packages active dry yeast 1/4 cup lukewarm water 1 cup milk 1/2 cup heavy cream 1 egg 1 tablespoon water Directions Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make … Continue reading Traditional French Croissants

Poulet de Provencal

Poulet de Provencal Recipe By:beutifldrmer “This always reminds me of an aromatic day in Eze, France.” Ingredients 2 teaspoons olive oil 1 teaspoon butter 2 1/2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 3 large cloves garlic, chopped 4 (4 ounce) skinless, boneless chicken breast halves, pounded flat 1/3 cup chicken stock 1 large shallot, chopped 2 cups cremini mushrooms, chopped 1/3 cup chicken stock 1/4 teaspoon herbes de Provence, crumbled 1 1/2 teaspoons balsamic vinegar salt and ground black pepper to taste 2 slices provolone cheese, halved Directions Heat olive oil and butter in a large nonstick skillet over … Continue reading Poulet de Provencal

Creme Anglaise Sauce

Creme Anglaise Sauce Recipe By:Chef John “Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.” Ingredients 2 large egg yolks 1 cup heavy cream 1/3 cup white sugar 1 tablespoon brandy-based orange liqueur (such as Grand Marnier(R)) 1/4 teaspoon vanilla extract Directions Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), … Continue reading Creme Anglaise Sauce