BEAUX VOYAGES
FRENCH RECIPES
Click here to find the following French Recipes
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
Click here for Mussels Provencal and Merlans de
Lorient
(Whiting in Mustard Cream Sauce)
Click here for Cod with Leeks and Duck with Apple and
Ham Stuffing
Quiche Lorraine
Provencal Beef Stew
Salade Nicoise
Mousse au Chocolat
Ratatouille
Moules Marinieres (Seaman’s Mussels)- Mussels in
Wine Sauce
Easy Peche Melba (Peach Melba- Peche rhymes with
mesh)
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Potato Gratin
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
Click here for Omlette Brayaude- Potato Omelette,
Auvergne-style
Click here for Pommes de Terre a la Bretonne
(Potato Casserole) and Daube d’Avignon
(Avignon Lamb Stew)
Click here for Mussels Provencal and Merlans de
Lorient
(Whiting in Mustard Cream Sauce)
Click here for Cod with Leeks and Duck with Apple and
Ham Stuffing
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Here's a good and easy side dish for almost
any main course you might prepare this
winter.
Fricassee de Carottes
Shown here served w/ Cornish Game Hen
any main course you might prepare this
winter.
Fricassee de Carottes
Shown here served w/ Cornish Game Hen
1 lb. carrots, peeled and finely sliced into
rounds
2 medium onions
3 tablespoons poultry drippings (use olive
oil if poultry drippings are not available)
¼ pound smoked bacon, diced
½ tsp sugar
¼ tsp cinnamon
Salt and Pepper
1. In a large heavy based frying pan,
gently melt the poultry dripping, increase
the heat and sauté the carrots, onions.
Use olive oil if no poultry drippings.
2. Shake the pan from time to time to
prevent sticking. Once the vegetables
begin to color, reduce the heat, cover and
cook for 25-30 minutes.
3. Add the bacon to the carrot mixture
4. Sprinkle over the sugar and
cinnamon, cover and continue to cook
until very tender.
Sprinkle with a little chopped chives or
parsley when serving.
Choose wines based on main course. In
this case a white wine like chardonnay or
sauvignon blanc will go well. If you prefer
red wine with chicken, a pinot noir would
be a good choice.
rounds
2 medium onions
3 tablespoons poultry drippings (use olive
oil if poultry drippings are not available)
¼ pound smoked bacon, diced
½ tsp sugar
¼ tsp cinnamon
Salt and Pepper
1. In a large heavy based frying pan,
gently melt the poultry dripping, increase
the heat and sauté the carrots, onions.
Use olive oil if no poultry drippings.
2. Shake the pan from time to time to
prevent sticking. Once the vegetables
begin to color, reduce the heat, cover and
cook for 25-30 minutes.
3. Add the bacon to the carrot mixture
4. Sprinkle over the sugar and
cinnamon, cover and continue to cook
until very tender.
Sprinkle with a little chopped chives or
parsley when serving.
Choose wines based on main course. In
this case a white wine like chardonnay or
sauvignon blanc will go well. If you prefer
red wine with chicken, a pinot noir would
be a good choice.
Here’s an excellent winter dish, easy to
do. Have a look!
Mignon de Porc au Chou
Pork fillet, roasted with cabbage and
bacon
do. Have a look!
Mignon de Porc au Chou
Pork fillet, roasted with cabbage and
bacon
2 ¼ lbs (1 kg) pork tenderloin
½ lb (250 gm) smoked bacon, chopped
1 head greed cabbage, shredded
1 cup chicken stock
2 tablespoons olive oil
Salt and pepper
1. Bring to boil a large quantity of
lightly salted water and blanch the
shredded cabbage for 2 minutes. Drain
well, squeezing out the excess water.
2. Put the olive oil in a pan and
brown the pork on all sides.
3. Add the bacon and cabbage to
the frying pan, stir well, and cook for
4-5 minutes.
4. Transfer the contents to a
casserole, add the roasts and the
stock, and finish cooking in a 375 degF
oven (190 degC) for approximately 40
minutes or until the pork is cooked.
Raise the oven temperature a bit to 400
deg F if necessary.
5. Turn the cabbage, juices and
roasts from time to time in the oven.
When cooked, cut the roasts into slices
and serve hot on top of the cabbage
and bacon mixture.
Serve with roasted potatoes or wild rice.
Serve with a white wine like chardonnay
or a lighter red, like pinot noir or
Beaujolais.
Variation- Use pork chops instead of
tenderloin
Serves about 6
½ lb (250 gm) smoked bacon, chopped
1 head greed cabbage, shredded
1 cup chicken stock
2 tablespoons olive oil
Salt and pepper
1. Bring to boil a large quantity of
lightly salted water and blanch the
shredded cabbage for 2 minutes. Drain
well, squeezing out the excess water.
2. Put the olive oil in a pan and
brown the pork on all sides.
3. Add the bacon and cabbage to
the frying pan, stir well, and cook for
4-5 minutes.
4. Transfer the contents to a
casserole, add the roasts and the
stock, and finish cooking in a 375 degF
oven (190 degC) for approximately 40
minutes or until the pork is cooked.
Raise the oven temperature a bit to 400
deg F if necessary.
5. Turn the cabbage, juices and
roasts from time to time in the oven.
When cooked, cut the roasts into slices
and serve hot on top of the cabbage
and bacon mixture.
Serve with roasted potatoes or wild rice.
Serve with a white wine like chardonnay
or a lighter red, like pinot noir or
Beaujolais.
Variation- Use pork chops instead of
tenderloin
Serves about 6
