French
Chopped Eggplant Appetizer
Unusual eggplant appetizer, with baked eggplant and onion, then chilled and served on crisp leaves of lettuce or as a spread with slices of crusty sourdough bread.
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Hollandaise Sauce
Hollandaise sauce is one of the classic French sauces made with egg yolk and butter. Making hollandaise by hand using a wire whisk is really no more difficult than using a blender.
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Béchamel Sauce
Béchamel Sauce is one of the five "mother sauces" in French cooking. This white sauce is part of every French cooks arsenal of basic sauces.
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Braised Beef Shanks in Zinfandel Reduction
The wonders of braising in a Dutch oven, try this braised beef shanks in Zinfandel reduction recipe. Simply spectacular.
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Ratatouille
Ratatouille is a vegetable stew made popular in the Provence region of France. "Rata" is a slang term for stew in French, and "touiller" means "to stir". So literally, a stew that is stirred.
There are many variations to ratatouille, and no one standard or correct way to prepare this dish. Think of it as similar to American "stew", it can take on a number of forms and is open to your interpretation.
This ratatouille variation includes mushrooms for some additional succulent texture and balsamic vinegar for a rich flavor with a touch of tangy sweetness.
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Quiche Lorraine
A favorite Quiche Lorraine recipe with Canadian bacon instead of regular fried bacon is a little easier on the calories and fat. To keep things simple, you can make this quiche with a store-bought pie crust.
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