French Food

Just type in:

French Food
French Recipies


It should work!

Good Luck!!!!!!!!!!!

Make quiche lorraine.
Use a ready-made refrigerated pie crust. Follow the directions & line a pie plate with it.

Cook 6 slices of bacon well, crumble & set aside.
Mince 1/2 onion - & cook in a little oil until soft & golden. Set aside.
Grate 1-2 cups of imported swiss cheese.
Put all the ingredients in the bottom of the pie crust.
Beat 4 eggs, add 1 cup of half & half or light cream. Add salt & pepper to taste. Pour over onion, bacon & cheese. Sprinkle a little paprika over the top. Bake in a 350 degree oven for about 35 minutes or an hour until the pie sets. Cool & serve. Can be stored in refrigerator.

Look for more recipes on epicurious.com, or allrecipes.com

How about a quiche?

How about something easy that will require very little work, bring brie, french bread and apples. PERFECT appetizer and very french.

Brioche is most definitely French in origin; however, the process of making it is extremely long & painstaking. Unless u have a lot of experience with pastry work, I would definitely recommend not trying to make it.

If you're looking at taking it in for a class, I would recommend making Vichyssoise. (Vee-she-swa)

1 pound potatoes (about three large), peeled & cubed
6 cups chicken broth (although, u can use water if the broth is unavailable)
4 medium leeks, trimmed
2/3 cup creme fraiche or sour cream
salt & freshly ground black pepper

1) Put the potatoes & broth in a saucepan & bring to a boil. Reduce the heat & simmer for 15 - 20 minutes.
2) Make a slit along the length of each leek & rinse well under cold, running water. Slice thinly.
3) When the potatoes r barely tender, stir in the leeks. Season with salt & pepper & simmer for 10 - 15 minutes until the vegetables r soft, stirring occasionally. If the soup appears too thick, thin it down with a little more broth or water.
4) Puree the soup in a blender or food processor, in batches if necessary. If u would prefer a very smooth soup, pass it through a food mill or press through a coarse sieve/strainer. Stir in most of the cream, cool & then chill.

Vichyssoise is typically served cold & garnished with a swirl of cream & chopped chives.

For more information about Vichyssoise, check out: http://en.wikipedia.org/wiki/Vichyssoise

If ur instructor says that Vichyssoise is not an authentic French dish, he/she is only partly correct. The French have been making potato & leek soup for a VERY long time. It was brought into its current incarnation (served cold) by the French chef Louis Diat while he was working at the Ritz-Carlton in the early 1900's. As he stated during an interview for the New Yorker magazine in 1950, ''In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother & grandmother used to make. I recalled how, during the summer, my older brother & I used to cool it off by pouring in cold milk, & how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.''

1/2 LB GROUND BEEF shaped into a patty
1-raw egg cracked over it
serve with a side of french-fries and for dessert a big french toast with MARmaLADE !!

how about a crepe there simple to make
http://allrecipes.com/Recipe/Basic-Crepes/Detail.aspx

lol crepe pancakes lol they need 4 ingredients lol the website i provided is full of French recipes

My two favorite French foods are:

The Croque Monsieur:
http://elise.com/recipes/archives/004393croque_monsieur_ham_and_cheese_sandwich.php

Soupe à l'Oignon gratinée (French Onion Soup)
http://ffcook.com/pages/rsoupog.htm

french fries or french toast......seriously