French cuisine

Eggplant-Zucchini Ratatouille

  • 1 large onion, thinly sliced
  • 1 large green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 medium eggplant, peeled and cubed
  • 3 medium zucchini, sliced
  • 3 tomatoes, peeled and chopped or use diced canned (14.5 oz) tomatoes
  • 1/2 teaspoon salt, less if using canned tomatoes
  • 1/8 teaspoon fresh ground black pepper
  • 1/8-1/4 teaspoon dried oregano
  • 2 to 4 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

  Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are tender-crisp.  Stir in eggplant and zucchini; cook 5 minutes.

  Add tomatoes, salt,pepper, and oregano; stir well, and cook just until thoroughly heated.  Sprinkle with cheese and parsley. 

Cream Puffs

Mom loved to make these. They were always a big hit for dessert. She never used them for appetizers but you could certainly fill them with things like seafood or chicken salad and just make them a bit smaller.

Crepe Suzette

French Pancakes--Crepes

Chicken Francais

Jiffy Hollandaise

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.

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.

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.

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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