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The Cookstr 10: Ten Recipes Du Jour

July 12, 2011

July 14 is Bastille Day, the French national holiday. What better time to celebrate and explore French influence in the kitchen? Not only do we owe several “all-American” dishes to France’s cuisine, but plenty of the words we use to talk about food and cooking are borrowed from the French as well. These range from the obvious – á la carte, au gratin, hors d’ouevres, sous chef – to those so embedded in our own vocabulary that it’s easy to forget their origins. Whenever you sauté, you are literally making the food “jump” in the pan. A pureé comes from the verb “to strain or cleanse”. And, of course, the word cuisine itself – meaning “style of cooking.”

Whatever your cuisine, you’ll enjoy these ten French recipes beaucoup. Bon appétit!

1. Olive-Herb-Potato Fougasse

Lou Seibert Pappas

This pull-apart flatbread from the south of France is dotted with olives and fresh herbs.

Click here for Lou’s Olive-Herb-Potato Fougasse Recipe

2. Frisee Salad Lyonnaise-Style

 Jean-Georges Vongerichten and Mark Bittman
This hearty meal salad, a popular lunch dish in Lyon, gets its heft from bacon, poached eggs and homemade croutons.

Click here for Jean-Georges’ and Mark’s Frisee Salad Lyonnaise-Style Recipe

3. Haricots Verts in Mustard Sauce   

Sheila Lukins and Julee Rosso

Haricots verts, delicate French green beans, are bathed here in a creamy mustard sauce with minced shallots.

Click here for Sheila and Julee’s Haricots Verts in Mustard Sauce Recipe

4. Croissants

  Craig Claiborne
Named for their crescent shape, croissants are popular in America for their versatility – ranging from a sweet almond stuffing to a base for a roast beef sandwich – and for their buttery, airy texture.

Click here for Craig’s Croissants Recipe

5.  French Onion Soup with Gruyere Cheese Toasts
Peggy Knickerbocker

French onion soup derives its rich flavor from both the beef broth and the caramelized onions. Country bread topped with melted cheese is the ideal accompaniment.

Click here for Peggy’s French Onion Soup with Gruyere Cheese Toasts Recipe 

6.  French Roast Chicken

Victoria Blashford-Snell and Brigitte Hafner

You’ll want to have leftovers from this herbed roast chicken, perfect cold for sandwiches the next day.

Click here for Victoria and Brigitte’s French Roast Chicken Recipe

7. French-Style Green Lentils

Crescent Dragonwagon

This vegetarian version of the traditional French preparation makes use of a bouquet garni, herbs tied in cheesecloth to infuse the dish while cooking.

Click here for  Crescent’s French-Style Green Lentils Recipe

8. Festive Bouillabaisse

Florence Fabricant

In France, this rustic seafood stew varies based on what fish is readily available. Serve with crusty bread and a green salad.

Click here for Florence’s Festive Bouillabaisse Recipe

9. Chocolate-Filled Brioche

Lora Brody

Buttery, flaky and golden brioche dough is filled with semisweet chocolate in this recipe, perfect for brunch, tea, or anytime you need a sweet pick-me-up.

Click here for Lora’s Chocolate-Filled Brioche Recipe 

2 Comments leave one →
  1. pinterest permalink
    March 6, 2013 6:27 am

    HEy hey that’s pretty amazing article, well done, well i am in between of writing an ebook which will go for sale on amazon, i was wondering if i could use article with proper credits ofcourse, only if you allo

  2. March 6, 2013 8:14 am

    Thanks for your interest, but this is proprietary material and we can’t give permission for it to be reprinted anywhere.

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