Results tagged 'french'
- Displaying 1 - 20 of 36 items
AioliAioli is a French sauce made by mixing lemon, eggs, garlic, and oliveoil into a smooth, creamy mixture resembling mayonnaise. It originatesfrom...
Basic ConsommeConsommé is a clear, strong broth often served as the first course of French meals. Consommé is made from stock but is clarified by straining the...
Bearnaise SauceBearnaise sauce is a derivative of hollandaise sauce. The addition of bearnaise essence is what gives it its distinct flavour. Bearnaise sauce is...
Bechamel SauceBechamel, or basic melted butter sauce is the base of many recipes. When made with milk as the liquid it is called Bechamel, when made with stock,...
Beef Bourguignon
Beignets Souffles (deep fried choux pastry)Servings depend on the size of the croquembouche cone you're using.
Bisque (Basic)Bisque is a type of rich, thick, creamy soup which has been pureed sothat it has an even texture. Traditionally, bisque includes seafood,wine or...
BouillabaisseBouillabaisse is a delicious traditional French fish stew that wasoriginally created in the port city of Marseille. The word“bouillabaisse" comes...
Buerre Blanc (Basic Butter Sauce)Beurre blanc sauce is a rich French sauce made from an acidic reduction whisked together with chunks of fresh butter. The result is used on things...
CassouletCassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork,...
ChateaubriandChateaubriand is fundamentally rare beef fillet served sliced with béarnaise sauce. This recipe was so popular that the cut of meat used became...
Chicken Cordon Bleu
Chicken Liver PateThis pate is easy and fast to make compared with other kinds of pate’s. It is quite delicious and similar in texture to a goose liver pâté. You may...
Choux PastryMaking good choux pastry is easy once you become familiar with the way that the dough should look and feel. Properly prepared pastry is slightly...
Choux Pastry PuffsThe number of puffs this recipe makes will depend on the size you pipe the pastry.
Crepe Suzette
Croissants (Easy)A croissant is a buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or, since at least the...
CroquemboucheA croquembouche is a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry...
Custard Apple and Pineapple CrepesTo prepare segments place your thumb in the Custard Apple indent where the stem joins the custard apple and gently pull the fruit apart. Then...
Demi GlazeDemi-glaze is a rich brown sauce used by itself or as a base for other sauces. It is traditionally made by combining equal parts of veal stock and...
- Displaying 1 - 20 of 36 items
Issue 9 - Christmas 2009
For most people, Christmas dinner is the meal of the year, and the one for which the host and hostess, family and friends reserve the highest hopes and the greatest of expectations.

First Principles
The Basics Cooking Handbook