The French make some of the best food in the world and it often requires patience, focus, and techniques. Here are some traditional french recipes that will teach you some french techniques that are straightforward and foolproof.
Good French onion soup should be made with little more than water, onions, bread, and cheese. Using chicken or beef stock in such a peasant dish not only betrays the soup’s economical roots but also muddles the soup’s pure onion flavor.
The choice of what to dip is open to interpretation. Giant salted pretzel bread, small smoked sausages, crunchy cornichons, sharp pickled onions, boiled baby potatoes, fresh spongy sourdough bread, and lightly blanched asparagus tops work wonderfully.
Traditionally, confit is stored in fat, which will preserve it for months. You certainly could do that, but if you plan on crisping up the legs within a few days, it’s easier to store the legs and fat separately.
The French technique of cooking “in paper” gently steams your protein and veggies in liquid—wine, in this case—so barely any cooking fat is necessary. Our other favorite part? How easy it is to pack a ton of veggies into this one-dish wonder with minimal prep work or clean up.
A traditional French salad from the city of Nice. This salad is originally packed with fresh tomatoes, tinned tuna, hard-boiled eggs, olives, anchovies, cooked Kipfler potatoes, and green beans. It's a meal in itself, and perfect for lunches, picnics and large gatherings.
It doesn’t get much better than this Croque monsieur recipe: layers of good, toasty bread, creamy béchamel, smoky ham, and nutty Gruyère cheese topped with a perfectly poached egg — it’s what brunch (and dinner!) dreams are made of.
Note: When topped with a poached egg, Croque monsieur becomes Croque madame.
A culinary French classic, Beef Bourguignon also known as beef Burgundy because it originates from the Burgundy region in France.
There’s chicken, ham, cheese enveloped in a crunchy coating. It’s a dish that often looks complicated to make, yet so simple at the same time.
Confit ( pronounced: con-FEE ) is a cooking technique where food is slow-cooked in liquid. In this case, cherry tomatoes get slow-cooked in a bath of olive oil along with garlic, rosemary, thyme, and salt. The process renders them into soft, luscious little jewels that literally melt in your mouth.
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. It is a classic dish and the ultimate comfort food.
Cheese soufflé is a classic French specialty. It's light, airy, and savory. These amazing cheese soufflés are best eaten immediately!
This is such a wonderful, one-pot version of the French classic coq au vin with lots of salty slab bacon and veggies for big flavor!