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78 Best Food Recipes of France

Von techkow

Veröffentlicht am Mai 26, 2019

9.1Expertenbewertung

Best Food Recipes of France

Best Food Recipes

FRENCH CREPE RECIPE

9.8

PETIT TROIS’S FRENCH ONION SOUP

8.2

CONFIT CHICKEN THIGH AND ANDOUILLE SAUSAGE CASSOULET

9.8

BAKED RATATOUILLE

9.2

COQ AU VIN

9.8

BEEF BOURGUIGNON

8.5

DUCK CONFIT WITH SPICY PICKLED RAISINS

9.8

CROQUE MONSIEUR

9.8

FRENCH MACARONS WITH RASPBERRY-ROSE BUTTERCREAM

8.2

CLAUDIA RODEN’S SALADENICOISE

8.2

French food is identified worldwide for its delicacy and flavor. Traditional French food depend on simple blends that increase the rich, natural flavors of basic elements. Many French cooks have got international praise for converting French food into haute food and manipulating the culinary scene universally. Food in France has turn out to be such abasicfragment of French culture that it was added to UNESCO’s world list of immaterial heritage of culture in 2010.

From easy and traditional recipes to compound dishes, it’s not hard to find a top French food to ensemble your taste. Many French recipes are amazingly simple as well, and it’s not as tough as you think to make known to French food specialisms into your daily menu. Here are top 78 French foods you purely must try.
Bon Appetit!

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1. Next-Level Croque Monsieur

INGREDIENTS

• 1 bunch trimmed broccoli rabe
• Salt
• 1 tablespoon olive oil extra-virgin
• 1 clove garlic sliced thinly
• 2 tbsp plus 2 tsp fig jam
• 8 toasts best-quality white bread
• 1 tbsp plus 1 tsp Dijon mustard
• 8 ounces fontina, sliced thinly
• 8 ounces ham, sliced
• Unsalted butter, for brushing
• 1/4 cup grated Gruyere
• Parmesan Béchamel

Next-Level Croque Monsieur

RECIPE

1. Heat up oven to 450 degrees with bracket in lowermost third. Lighten broccoli rabe in bunches in a container of saltyhot water till tender, approximately 2 minutes and drain.
2. Warmth oil in a big skillet over average heat. Add garlic then cook, moving it to 30 seconds. Add broccoli rabe again cook and stir for 2 minutes. Spell with salt. Let it be cool a little, thenslice.
3. For separately sandwich, spread 2 tsp jam on every bread slice and 1 tsp mustard on other. Layer one slice withbroccoli rabe, cheese, ham anddistributing evenly. Close the sandwich to brush every side with butter.
4. Place the sandwiches on baking sheet, topmost with 2 tspbéchamel and 1/4 cup peeved Gruyere. Fry til golden brown and fizzy to 10 minutes.

2. French-German flammkuchen

INGREDIENTS

1. Dough recipe

• 1 1/2 cup water
• 1/4 tsp salt
• 1 tbsp sugar
• 2 tbsp butter or margarine
• 4 1/2 cup flour
• 2 tsp yeast

RECIPE

Put all the ingredients in your bread maker in above mentioned order.
Without a bread maker, use pizza dough recipe. If you want to use this recipe, however, ensure you half the topping ingredients since it doesn’t that much dough.

French-German flammkuchen

2. Flammkuchen toppings

• 1 tbsp olive oil
• 2 onions, thinly sliced
• 3/4 cup ricotta cheese
• 3/4 cup full fat sour cream
• 1 tbsp flour
• 1/4 tsp ground black pepper
• Pinch of salt
• 300 grams pancetta, chopped

RECIPE

Preheat the oven to 425°F.
In a non-stick pan, heat oil and sauté onions till softened and start to broil, about 7 to 10 minutes.
In the meantime, beat together the sour cream,ricotta, salt, pepper and flour. Blend till smooth.
Slice the pancetta.
When the pizza dough rises, roll it onto your pan, spread the ricotta mixture openhandedly over the dough. Lightly distribute the onions over top. Also put pancetta on top. It will look like pancetta is captivating over everything, but it’s okay because it will shrink once put in the oven.
Bake for 12 minutes or till crust goes golden andboundaries of onions are grilling.

3. FRISÉE, POACHED EGG, AND BACON SALAD (SALADE LYONNAISE)

INGREDIENTS

• 5 slices thick-cut bacon, cut into 1⁄2″-strips
• 1 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 small shallot, minced
• 2 tbsp. extra virgin olive oil
• 8 oz. frisée, torn into bite-size pieces
• 1 tbsp. white wine vinegar
• 4 eggs

FRISÉE,-POACHED-EGG,-AND-BACON-SALAD-(SALADE-LYONNAISE)

RECIPE

Boil the bacon and 1 cup water. Lessenthe heat to medium-high,boiltill water is vanished and bacon is crispy, 35 to 40 minutes. Use a slotted spoon, put all bacon to paper towels and drain. add 3 tbsp bacon fat to a bigcontainer. Add mustard, lemon juice,shallot, salt, and pepper. While stirring, slowly sprinkle in oil till vinaigrette is combined. Add set aside bacon and the frisée,chuck and distribute between 4 plates.
Boil a 4-quarter pan of water; add the vinegar, decrease heat to average, and swirl water. Bang eggs, one by one, into a dish, and shot into water,boiltill whites are set for 2 minutes. Divide eggs among plates and garnish with black pepper.

4. Claudia Roden’s SaladeNicoise

INGREDIENTS

tomatoes 10 medium, cut in quarters
salt
garlic 1 clove
cucumber 1 large, thinly sliced
broad beans/ baby artichokes 200g
green peppers 2, slicedthinly
spring onions 6, slicedthinly
anchovy fillets 12, cut into pieces
tuna 250g tin, peeled
black olives 125g
hard-boiled eggs 3,

For the dressing
olive oil 90ml
red wine vinegar 2 tbsp
basil leaves 6
salt and pepper

Claudia Roden’s SaladeNicoise

RECIPE

Sprinkling the tomatoes casually with salt and drain juices. Cut the garlic in half and scrub the inside of bowl. Place all ingredients pleasingly in dish. Combine the dressing ingredients, transfer over salad and serve.

5. Ratatouille

INGREDIENTS

• 1 whole white onion
• 1 large Japanese eggplant
• 1 large zucchini squash
• 1 bell pepper
• 2 medium tomatoes (tomatoes on the vine)
• 2 large cloves garlic
• 2 sprigs thyme
• olive oil
• salt and pepper

Ratatouille French Recipe

RECIPE

1. In a big saucepan, warm plenty olive oil to hide the bottommost of pan. Meanwhile, chop onion into small portions. Add into pot to cook till tender for 5 minutes.
2. Then chop other veggies. Remove both endsof eggplant and the squash. Cut into cubes. Cut anaveragecube on bell pepper and tomatoes.
3. Simply peel the Garlic, somewhat smash with knife and rough chop.
4. When onions tender, add the garlic to sauté for 30 sec. Add all veggies and add a pinch of salt and pepper. Add thyme and Cover the pot with lid and cook on low heat for 40 minutes, till all veggies tender and little liquid in pot.

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