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Sample recipes from French Food, American Accent

Basil Oil

This recipe illustrates the method for making a basic herbal oil. Blanching the herb reduces its volume by half and also sets its color, ...

(1 Votes)

Chive Oil

Fresh chives, blanched and then shocked to fix their color, give this oil it's emerald-green hue and delicate oniony flavor. Even without...

(1 Votes)

Rosemary Oil

The process of making an oil from pungent, spicy rosemary differs from the usual method, in which the herbs are blanched and then pureed....

(1 Votes)

Roasted Garlic-Black Olive Oil

This oil is pure Provence, with shiny, dark-brown olives and the irresistible aromas of roasted garlic and olive oil. The robust flavors ...

(1 Votes)

Beet Oil

This shocking-pink oil requires an electric juicer, or purchase fresh beet juice from a health-food store or produce market. It’s especia...

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Carrot Oil

Fresh carrot juice is reduced to a flavorful syrup, then combined with a mild oil that lets its flavor shine through. If you don’t have a...

(1 Votes)

Curry Oil

This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is importan...

(1 Votes)

Sherry Vinaigrette

This recipe illustrates the fundamental method for making a balanced vinaigrette. First, salt and herbs are mixed with the vinegar. Then ...

(1 Votes)

Basil Vinaigrette

Basil-flavored oil rather than fresh herbs gives this vinaigrette an emerald-green color and a subtle but unmistakable herb flavor--as we...

(1 Votes)

Balsamic vinaigrette: Makes...

This has deep, rich color and flavor. It makes a good marinade and also goes well with any fowl. Although fine aged balsamic vinegar is c...

(1 Votes)

Lemon Vinaigrette

Lemon juice supplies the tart acid component to a simple, fresh-tasting vinaigrette that works well with light greens and all fish. This ...

(1 Votes)

Walnut Vinaigrette

This rich vinaigrette has a tempting nutty aroma. Walnut oil tends to become rancid very quickly, so buy the smallest container you can a...

(1 Votes)

Provençal Vinaigrette

This rosy vinaigrette is light but full flavored. It’s unusual in that the flavorings are gently simmered together with the oil and the v...

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Lobster Vinaigrette

Because this vinaigrette is made with lobster stock, it is not quite as acidic as other vinaigrettes. The subtle shellfish flavor will en...

(1 Votes)

Mayonnaise

If you are accustomed to bottled mayonnaise, you will find this sauce thinner and creamier, with a pleasant olive oil and egg flavor. Fre...

(1 Votes)

Mustard-Dill Sauce

The quality of the mustard will make or break this sauce, so be sure to choose a good-quality imported brand. Maille is one that I like. ...

(1 Votes)

Port Wine Sauce

Reduce port wine to a sweet syrup, then add the contrasting flavor of balsamic vinegar, and you have an intense, winy-rich sauce to use s...

(1 Votes)

Red Wine Salmon Sauce

Deep burgundy red and thick enough to lightly coat a spoon, this sauce has a complex, interesting flavor. Take the time to make a big bat...

(1 Votes)

Oven-Roasted Garlic

When a head of garlic is roasted this way, the cloves lose their sharpness and become soft, subtle, and creamy. They add an aromatic kick...

(1 Votes)

Lemon Confit

These pungent salt-preserved lemons add a Mediterranean flavor to salad or vegetable dishes. Note that only the preserved lemon peel is u...

(1 Votes)

Crème Fraîche

This slightly fermented heavy cream is used in France for desserts. It adds a tart-sweet note to soups and sauces, and can be whipped and...

(1 Votes)

Salad of Field Greens with Lentils and Goat Cheese

Hearty ingredients like lentils and cheese need not be overpowering, if they are offered in small amounts and in the right proportion to ...

(1 Votes)

Potato Galettes

All the flavors complement one another in this great summer appetizer of crisp, golden potato cakes layered with cheese, fresh herbs, and...

(1 Votes)

Arugula Salade Composee

This salad combines vegetables with salad greens, for a crunchy mix of fresh tastes and crisp textures. Delicate asparagus and haricots v...

(1 Votes)

Red Snapper Salad with Gazpacho Vinaigrette

Each plate of this beautiful summer salad is filled with bright colors and fresh flavors. This excellent all-purpose gazpacho vinaigrette...

(1 Votes)

Marinated Tuna Salade Niçoise

New potatoes and blanched haricots verts tossed in Sherry Vinaigrette provide the foundation for another vegetable salad, my version of s...

(1 Votes)

Warm Shrimp Salad with Artichokes and Cannellini Beans

Here is a delicious, quick first-course or luncheon salad for those times when you can’t start a meal from scratch. It combines seafood w...

(1 Votes)

Lobster Salad with White Beans and Fresh Thyme

I love the textural combination of starchy beans with chewy lobster or shrimp, as well as the way these beans absorb flavor from their ma...

(1 Votes)

Sauteed Sea Scallops with Onion Confit

This dish shows what you can do with those delicious bits of leftovers that may be sitting in your refrigerator. I first made it when I w...

(1 Votes)

Warm Scallop Salad with Parsnips and Wild Mushroom Vinaigrette

This salad is packed with exciting flavors and textures. At its center is a pile of crisp greens mixed with sweet parsnips that have been...

(1 Votes)

Warm Duck Salad with Cranberries and Walnuts

When duck is braised in stock, the meat is as moist and tender as classic duck confit (for which duck is cooked entirely in fat), but it ...

(1 Votes)

Fish Stock

Cut all the vegetables into small dice, because this stock cooks quickly. Don’t allow it to cook longer than specified below; if cooked t...

(1 Votes)

Vegetable Stock

When you are making a completely vegetarian dish, this is the stock of choice, with a pronounced vegetable and herb flavor. It is a good ...

(1 Votes)

Chicken Stock

This is essential for use in soups, sauces, and grain, meat, fish, and poultry dishes, and is very easy to make. When you prepare whole c...

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Duck Stock

A base of chicken stock simmered with duck bones, neck, and gizzard makes a double-strength stock with a strong, full flavor that’s perfe...

(1 Votes)

Veal Stock

Veal Stock is a deep brown color, with more body than chicken stock. It is wonderful for flavoring rich sauces like the one accompanying ...

(1 Votes)

Pumpkin and Yam Soup with Spiced Crème Fraîche

A great soup for fall--almost a subtle take on pumpkin pie--this combines the deep flavor of yams with the lighter vegetable taste of pum...

(1 Votes)

Sweet-Potato Vichyssoise

Sweet potatoes, stock, and cream make a pale orange soup with a clear sweet-potato flavor. It has an earthy undertone of onions and leeks...

(1 Votes)

Broccoli Soup With Sautéed Shrimp, Mushrooms, and Roasted Garlic

Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the comb...

(1 Votes)

Pasta with Wild Mushrooms

This is a simple dish, but when every component is right, it is unbeatable. The base of the sauce is mushroom cream, heavy cream that has...

(1 Votes)

Pennette with Mushroom Cream, Lobster, and Asparagus

Versatile mushroom cream can be dressed up even further with the addition of complementary ingredients. Compare the refinement of this di...

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Pumpkin Risotto

This risotto has almost equal amounts of vegetables and rice, and the vegetables are cooked in the stock along with the rice, so that all...

(1 Votes)

Curried Couscous

Although it resembles a grain, couscous is a semolina product that does not need cooking; rather, it is combined with boiling liquid, whi...

(1 Votes)

Wild Rice with Pine Nuts

Wild rice has a nut-like flavor; the sautéed pine nuts emphasize this and add a bit more crunch. The combination is delicious with any ch...

(1 Votes)

Rosemary Polenta

Although polenta, the rich cornmeal porridge, is northen Italian in origin, it is widely enjoyed in Provence. Fresh herbs add an interest...

(1 Votes)

Green and Yellow Squash Ribbons

Thin-sliced vegetables require no blanching; they and the green herbs are cooked very briefly in butter and stock. This straightforward d...

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Individual Tians of Summer Vegetables

Thin slices of yellow squash, zucchini, and tomatoes are baked together in small pans or ramekins until juicy and fragrant. With their ov...

(1 Votes)

The Best Creamed Spinach

A spin on that creamy comfort food of our youths, fresh green diced sautéed vegetables and a light cream sauce. The whole dish is cooked ...

(1 Votes)

Roasted Garlic Mashed Potatoes

Mashed potatoes are a staple of French cuisine, and this is a delicious rustic version. Although creamy, rich and smooth, these garlickly...

(1 Votes)

Sweet-Potato Puree

Sweet potatoes make one of the smoothest, creamiest, and prettiest purees of all. It compliments roasted poultry especially well, but it’...

(1 Votes)

Herbed Smashed Potatoes

These potatoes are really easy: all you have to do is boil and dice them and then combine with fresh herbs. Because the dish is put toget...

(1 Votes)

Eggplant Provençal in Roasted Tomatoes

In this simple dish, ripe tomatoes are stuffed with garlic and chopped baked eggplant. Then they are sprinkled with fragrant Provençal he...

(1 Votes)

Confit Bayaldi

In this combination, Mediterranean vegetables are thinly sliced, layered, and then slowly cooked in the oven. This dish can be presented ...

(1 Votes)

Caponata

Caponata is a Sicilian vegetable medley that usually is served as a cold hors d’oeuvre. It is similar to the French ratatouille, but more...

(1 Votes)

Ratatouille

Unlike some other versions of this popular vegetable medley, my ratatouille is a smooth, slowly cooked mixture of vegetables, with a fres...

(1 Votes)

Caramelized Onion Tarts

This reminds me of a really good onion soup, with its sweet onions cooked with a little sugar until soft and then simmered until they tur...

(1 Votes)

Halibut with Tomato-Cumin Broth and Curried Couscous

These golden-crusted steaks are served on a mound of curry-scented couscous and surrounded by tangy orange-red broth. This unusual and ve...

(1 Votes)

Herb-Roasted Halibut

A savory mushroom and potato ragout flavored with leeks, herbs, and stock provides the foundation for golden seared halibut. This ragout ...

(1 Votes)

Roasted Salmon with Quinoa and Carrot Oil

These golden-brown seared and roasted fillets are especially good set atop a bed of grains, which adds contrasting flavors and textures t...

(1 Votes)

Snapper with Potato Galette and Port Wine Sauce

Although this dish can be prepared just before serving, some of its components could be cooked ahead-potato galettes, blanched vegetables...

(1 Votes)

Salmon with Lentils and Red Wine Salmon Sauce

A few recipes seem to ignore the rules of balance: all their components are full flavored and no one ingredient plays second fiddle to an...

(1 Votes)

Roasted Cod with Confit Bayaldi and Basil Oil

Here’s a recipe that really shows the beauty of having preassembled components at the ready to combine into shows stopping--but practical...

(1 Votes)

Baked Rainbow Trout with Leeks

For this recipe, small whole fish are stuffed with a vegetable-herb stuffing and then tied with strips of leek. Don’t let the process int...

(1 Votes)

Tuna with Grilled Vegetables and Provençal Vinaigrette

This is a dish that makes optimal use of your grill, with a little help from your oven. The palette of colors is striking, with the rich ...

(1 Votes)

Crab Cakes

These golden, crisp cakes are intensely flavored and have the spicy kick of french dijion mustard (I prefer Maille; if it is not availabl...

(1 Votes)

Cod and Potato Cakes Provençal

I love the delicate flavor of cod; because it’s a little plain, it marries well with strong flavors such as garlic, thyme, basil, and rat...

(1 Votes)

Gravlax with Mustard-Dill Sauce and Marinated Cucumber

The finished salmon is opaque and slightly sweet, salty, and flavored with dill. The thinly sliced cucumber is softened by its marinade a...

(1 Votes)

Poached Salmon with Lemon Butter Sauce

Salmon fillets take to poaching beautifully, and it is a snap to turn the poaching liquid into a glossy, buttery sauce. For extra flavor,...

(1 Votes)

Lobster with Curry Sauce

Because the lobster is cooked first, then napped with curry sauce, its meat remains tender and delicate. This was the most popular lobste...

(1 Votes)

Bouillabaisse

Steaming golden broth with flavor of the sea and the fragrance of saffron and garlic marks this Marseillaise classic brimming with fresh ...

(1 Votes)

Seared and Roasted Chicken Breasts with Lemon and Thyme

Like most people, I’ve always been partial to the pairing of lemon and chicken. Here, the chicken picks up lemon and thyme flavors from i...

(1 Votes)

Seared and Roasted Duck Breasts with Green Peppercorn Sauce

Duck breasts are much easier to cook than a whole duck; in fact, they are as easy as chicken breasts. The sear-and-roast method will give...

(1 Votes)

Simple Roasted Chicken

Brushed with a mixture of olive oil and butter, stuffed with fresh herbs and garlic, and roasted on a bed of aromatic vegetables, this ch...

(1 Votes)

Roasted Duck

There is nothing like roasted duck when it’s done right: dark, crisp-skinned, and juicy. French cuisine traditionally pairs it with a ric...

(1 Votes)

Pan-Roasted Squab with Wild Mushroom Risotto

This is a hearty dish for the fall and winter and a perfect eat-in-front-of-the-fireplace meal. Mushroom-steeped broth gives this risotto...

(1 Votes)

Tenderloin of Pork with Apricots and Prunes

Roasted pork served with prunes and apricots is a classic french combination because the savory and sweet flavors play off one another so...

(1 Votes)

Saddle of Lamb with Ratatouille and Basil Oil

After making saddle of lamb so many times at work, I have become a real fan of this tender cut, which cooks quickly and is full of rich f...

(1 Votes)

Lamb Loin Chops with Roasted Fennel, Tomatoes, and Olives

This is an easy dish to put together not long before serving; the colorful vegetables roast in the oven and when they are almost done, la...

(1 Votes)

Bittersweet Chocolate Mousse

This may be the best chocolate mousse you will ever taste! Chef Dennis Foy introduced me to it when I worked at his restaurant, The Tarra...

(1 Votes)

Maple-Cinnamon Bread Pudding with Vanilla Cream

With its base of golden-brown crusted, egg-soaked bread, this is like french toast for dessert. It comes out of the oven in a fragrant ha...

(1 Votes)

Simple Chocolate Cake

This is a moist, multipurpose cake coated with a ganache, a rich, liquid mixture of melted chocolate and heavy cream. Depending on its te...

(1 Votes)

White Chocolate Pecan Cake with Orange Creme Anglaise

This cake sounds rich and a bit complicated, but dont be deceived. It is light and somewhat chewy under a brittle crust--perfect with af...

(1 Votes)

Perfect Flaky Piecrust

During my early days as a pastry chef, the perfect piecrust seemed to elude me. When I complained to my grandmother, she offered me her p...

(1 Votes)

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