From Claude Bosi: this is an absolute staple at any French bistro. There are variations, but this uses caramelised shallots and red wine which creates a beautiful glossy sauce for the meat. I was getting there when I did my…
Tag: France
Pintade aux Brugues
A Guineafowl recipe developed in and therefore named after a campsite in France: Les Brugues at Fanjeaux. This is a simple concoction featuring the flavour of shallots in a sauce based on dry rosé wine with the addition of a…
Lamb Ragoût with Flageolets
This began as an idea from From Rick Stein’s French Odyssey. His recipe used shoulder of lamb with flageolet beans and tomatoes, along with some rosé wine and a bouque garni of bay leaves and thyme. However, to me it…
Ratatouille
This is one of my absolute favourites; it positively screams Mediterranean and sunshine at you. This is one of our weekly staples and can be used in a wonderful variety of ways. What better way to accompany a barbecued shoulder…
Clafoutis aux Fruits
A classic French batter dessert with embedded fruit, often cherries but you can use many alternatives such as apricots, apples, blackberries … Planning serves: 4-6 preparation time: 20 mins cooking time: 30 mins Ingredients 500g black cherries (or …) 100ml…
Normandy Pear Tart
This is one of few recipes from Supercook that has withstood the test of time. (How styles change.) It’s one of Carol’s standby favourites and has always proved very popular with recipients. What makes it special/unusual is the walnut pastry,…
Caneton aux Navets
A French country classic. I had a swift panic recently because I thought I might have lost this recipe. Fortunately, I hadn’t; I found the old Time-Life book, The Cooking of Provincial France , from which it comes. However, for…
Sauce Vierge
Developed by Michel Guérard, this is a fresh, modern, light accompaniment that goes well with plain grilled or pan-fried fish. It remains to be seen whether I can avoid my beloved Salsa Verde to try this, though. I have one…
Alioli Sauce
Alioli in Spain, aioli in France, garlic mayonnaise in Britain. Traditionally, this would be made with 100% olive oil, preferably extra virgin. Personally, I find that a bit too rich and prefer to cut it 50/50 with something lighter like…
Moules Marinières
This is one of those absolute classics, and deservedly so. This is so classic that I really can’t see any reason to cook mussels any other way (except as an ingredient to another dish such as Paella , of course).…