Vegetables & Sides

Side dishes and vegetables : I will try to regroup here all the small dishes that can be served alongside a main course as well as vegetable dishes served in French cooking. Anything from steam, pan fried or raw vegetables such as grated carrots or Celeriac for example as well as more elaborate dishes like vegetable bakes.

Classic Escoffier French salad platter

Today we explore the several classic french dressings from the Escoffier culinary guide and recreate the classic a French salad platter using 3 of those base dressings. for this particular platter we will combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to...

Stephane

July 21, 2019

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Cervelle de canut

The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche and the addition of fresh herbs, garlic and shallots. To finish it off, it’s seasoned with salt, pepper, walnut oil...

Stephane

June 1, 2019

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How to make potato croquettes

Vegetables & Sides

The potato croquettes are bite size fluffy potato snacks that can be serve as a side dish or just be eaten on their own with mayonnaise or other sauces. they are very versatile and easy to make at home and are perfectly suited for kids and adult alike. If you...

FCA

September 22, 2018

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2 Comments

Pommes Dauphine (French potato puffs)

Vegetables & Sides

Pommes Dauphine are delicious bite-sized balls of mashed potato wrapped with choux pastry. When deep fried they puff into dumpling shapes. Biting into a Pommes Dauphine is a bit like biting into a feathery cloud and they make a perfect side to a chicken or steak dish. Ingredients to make...

FCA

September 14, 2018

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Poached Leeks 2 ways

In this recipe we take a look at a classic French way on how to prepare leeks to be serve as a starter and served with a choice of 2 sauces. French dressing or Vinaigrette and a apple cider veloute. the main component of course here are the leeks. they...

FCA

February 18, 2018

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Provencal tomatoes

Vegetables & Sides

Provencal tomatoes are delicious halved tomatoes filled with a mix of breadcrumbs garlic, parsley and olive oil. The provencal tomatoes are then broiled in the oven and serve as a side dish or appetizer. they pair nicely with grilled meat and fish. These stuffed tomatoes are very popular in the...

FCA

February 7, 2018

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1 Comment

Cauliflower Gratin

Cooking Time: 50mn

Vegetables & Sides

French cuisine

Freshly cooked cauliflower, covered with a delicious homemade bechamel sauce, topped with cheese, then baked in the oven. this cauliflower french recipe is great for vegetarian looking for a french vegetarian recipe idea that will not leave them hungry. that cauliflower with white sauce can be served as a side...

FCA

February 1, 2018

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The Toffailles

The toffailles is a typically Vosgian culinary specialty 2 based on potatoes, bacon or lardons, onions, butter and white wine, with or without leek. Several variants exist depending on the place and the habits. Ingredients: – 1 kg of potatoes “Charlotte” – 1 kg of smoked pork loin – 10...

FCA

July 3, 2017

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How to make a Gratin Dauphinois

Cooking Time: 120

French cuisine

The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it...

FCA

May 4, 2017

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3 Comments

How to make Duchess Potatoes

Cooking Time: 40

Vegetables & Sides

French cuisine

To make Duchess potatoes successfully, it is vital to be using potatoes that are suited for Boiling or mash making and also to be using a good quality potato ricer. that will allow you to create beautiful fluffy puffs. Duchess potatoes are a good alternative to mash and can be...

FCA

April 10, 2017

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