French Cuisine Fridays : Tarte Tatin

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die 

This post was originally posted back in April of 2010 or dessert of #3

How to cook French without leaving the states

Tarte Tatin - the French apple pie

5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisps, Jonagolds, or Fujis)
25g unsalted butter
1/2 cup granulated sugar
1/8 teaspoon kosher salt
Pâte Brisée, chilled  I didn't make the homemade crust  and instead I bought it at Carrefour
Crème fraîche or vanilla ice cream for serving
cinnamon (optional)


I usually cut the butter and sugar in half because the apples are usually really juicy.

1.in an oven-proof skillet, place the butter and the sugar
2. Peel, core and cut the apples with the round part facing up and place in the skillet forming a circle
3.  When all the apples are in the skillet, start on med-high heat. If the juices from the apples becomes too much, boil it into caramel in another bowl.
4. Cook the apples for 20 minutes until soft
5. Roll out the pate brisée and place on stop of the apple mixture, creating openings with a fork.
6. Bake at 425 or 220 for 45 minutes

7. When turning it over,  becareful as the juices are boiling hot.
Then eat while warm with creame fraiche, yogurt or ice cream. It also makes a good breakfast.

French Cusine Fridays : Moules

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die  

This recipe was posted in January 2011 and is # 3 on the list

From the French Kitchen: Mussels

Mussels are a French staple: they are cheap, easy to make, filling and good for you.

We usually eat them once a week. A few days ago, I experimented and made two different kinds. They are so easy to make, so do not complain that you cannot do it.
1. Heat oil in a pan and cook onions.
2. Put the mussels in the pan and add water. The water should at least be semi-covering the mussels.
3. Add any spices in whatever amount. I usually make 1/2 crushed red pepper and 1/2 indian ( curry, paprika and ginger).
4. They are perfect with fries or bread.
5. Enjoy!

French Cuisine Friday : Poulet au Citron et au Moutarde

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die  

This was posted in November 2013
Back in 2008, when I studied abroad in Paris, ISA (the company that I used) took us to a French chef's apartment to get a hands on cooking class. I used to have the printed out recipes and the woman's backgrond but I don't know where the papers are. The only thing I remember that we made was chicken that was marinated in oranges, lemons and dijon mustard. Tonight for dinner we are having that chicken but without the oranges.

This is a rough recipe
Chicken - either breasts, a whole, wings, any part really - I am using wings
Lemon juice - 2- 3 tbs
Lemon slices
Dijon Mustard (that's the spicy one) 1-2 tbs
olive oil
salt and pepper, dried parsley (optional)

Mix the lemon juice and mustard and some olive oil in a cup.

 Salt and pepper, parsley the chicken

and then brush the lemon mustard sauce on the chicken

 Put the lemon slices on the chicken.

Put in the oven at 350°  until the mustard sauce is nice and golden. and then enjoy!

 

French Cuisine Friday : Fish | Poisson

Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die 

This post was originally posted back in May of 2010.

Its fish night.
 
Directions:
1. Go to the market, or the local place to buy good fish and buy trout or another kind similar.

2. Make sure that its cleaned and slit in the middle. because if not it will take awhile.

3. Find a large baking sheet or casserole dish, put olive oil in the bottom

4. Then put the fish in the pan and in the slit of all the fish place butter (butter with salt if possible) and a small amount of herbs de provenance.

5. Then cut up one large onion and place the onions on top.

6. Put a few pieces of butter on top of the fish, along with some more herbs.
 Then put it in the oven @ 200°F or 110°C and cook for about 30-45 minutes.
Serve with rice and green beans with garlic sauce.
 

French Cuisine Friday : Pot au Feu

 Note : This is part of the French Cuisine Friday Series which is now based off the list of 44 classic French Meals You Should Try Before You Die

Today's feature  on French Cuisine Friday is Pot au Feu which is #12 on the list and a link to their recipe from Bon Appetit

Pot-au-Feu literally a Pot on the Fire means a stew. So its like a Veggie Beef Stew or another translation was a plate of boiled beef and stewed vegetables.
I actually made this dish a few months back because it really helps warm you up after a cold day. It would  make a great dinner tonight because it's cold and cloudy, but I have already decided we are eating breakfast for dinner.

One of the best parts of this dish is that you can go the supermarket and buy a pack of veggies labeled Pot au Feu.

I was going to add cabbage but ended up not.

I didn't use all of the recommended meat cuts, because we don't eat pork. Instead I used a mixture of beef cubes and beef bones. I also cooked this in the crockpot to get a good tasting broth, which I ended up freezing for future soups.

I made it around 11 am and left it on high till about 5pm. But I have seen people use pressure cookers or a basic pot.

Take the meat and veggies out of the pot and enjoy!

Let us know if you have made or plan to make pot-au-feu!!

 

French Cuisine Friday : Classic French Meals & Desserts You Need to Try Before You Die !

A few weeks ago, one of my friends shared this link on Facebook and it set off a light bulb about the French Cuisine Friday series. The link is a list from Buzzfeed.com which has complied 44 Classic French Meals and the best part is they recommend a dessert to go with it, so it is more like 88 Classic French Meals and Desserts to try.

So, instead of trying to figure out what to make every week, I can refer to this list of classic French meals and desserts to try before you die, pick one, make it and then write about it and share the recipe.
So now, both my husband and I can enjoy and learn about French cuisine instead of eating Turkish and/or American every day. And you can learn some French recipes and vocab too!


Recipes will include :

4/4 -  Pot au Feu (literally a pot on a fire) - #12 on the list
4/11 - Ratatouille - like the disney film - #27
4/18 -  Piperade - the French Basque version of Ratatouille - #13
These recipes will be from old posts, as I will be out of the country for 3 weeks!!!
4/25 - Poisson | Baked Fish - similar to #7
5/2 - Poulet au Citron et Moutarde | Lemon Mustard Chicken
5/9 - Moules | Mussels - #3
5/16 - Tarte Tatin | Upside down Apple Pie - dessert of #3
Back to the list : 
5/23 - Buckwheat Crepes - #4
5/30 - Baked Camembert - #3
6/6 - Blanquette de Veau - # 5
6/13 - Claufoutis - #3's dessert
6/20 - Yogurt Cake - #14's dessert
6/27 - Pissaladière - #25

List will be updated regulary....