The french cuisine, and the french food, spéciality of rhone alpes country of france, with potatoes, cream, recipe Gratin Dauphinois Preparation Time: 10 minutes Cooking Time: 1 hour Ingredients: 1 ? pounds (600g) potatoes 2 teaspoons margarine ½ cup (50g) grated low-fat Gruyère cheese 1 cup (20 cL) 2% milk ¼ cup … [Read more...]
rhone alpes,
French gastronomie, french cuisine, french food, spéciality, traditionales dishes, french country, Lyon and the Surrounding Region: Gastronomy with a Capital G The cuisine found in this region is paramount and has become internationally known, but earned its fame in small restaurants known as "bouchons." On the menu … [Read more...]
savoy,
French cuisine, disches , french,gastronomie, Savoy , savoie, french country, The highlands abound with game and the cows that graze there generously produce the milk used to produce excellent cheeses such as tasty Reblochon, Beaufort, tomme, Vacherin and Emmental. Pair them with boiled potatoes and you’ve got fondue. Add some Reblochon and … [Read more...]
Lyon, menus,
The french cuisine found in this region is paramount and has become internationally known, but earned its fame in small restaurants known as "bouchons." On the menu we find grattons (pork scratchings), sausage, cervelas (saveloy), andouillette de Fleurie, rosette (sausage), tablier de sapeur (breaded tripe), gras-double (tripe), … [Read more...]
french cuisine,
French typical dishes, French cuisine, and its typical dishes, with l' origin of their areas, of whole France, will be easy for you with the guide of Pierrette, at the time of your visits of the areas of France. The terminology of the French cuisine will be your reading of the French gastronomy. Traditional receipts, and the receipts of the … [Read more...]
Gratin dauphinois
Gratin Dauphinois Preparation Time: 10 minutes Cooking Time: 1 hour Ingredients: 1 ? pounds 600g> potatoes 2 teaspoons margarine ½ cup (50g) grated low-fat Gruyère cheese 1 cup (20 cL) 2% milk ¼ cup crème fraîche salt, pepper Preparation: Peel the potatoes and cut them into thin round slices. Grease the gratin dish … [Read more...]
Bouillabaisse, recipe, french cuisine,
Bouillabaisse (serves 4) Preparation Time: 1 ½ hours Cooking Time: 1 ½ hours Ingredients: - 4 scorpion fish, scaled and cleaned - 4 weever fish, scaled and cleaned - 4 slices of conger eel - 1 2-pound (1 kg) St. Pierre (John Dory) fish - 6 potatoes - 20 slices baguette - 1 garlic clove - salt, pepper For the fish … [Read more...]
cassoulet, french cuisine, ricepe,
Cassoulet Preparation Time: 30 minutes Cooking Time: 1 hour + 30 minutes + 2 hours + 1 hour Ingredients: - 2 pounds (1 kg) white beans (leave to soak overnight in salted water) - bacon rind - 3 carrots, cut into small chunks - a few garlic cloves - 1 small garlic sausage - 1 hunk goose confit - tomato purée - … [Read more...]
Breton Crêpes, french cuisine
Breton Crêpes with Caramelized Apples (serves 5) Preparation Time: 15 minutes Cooking Time: a few minutes for each crêpe Ingredients: for the crêpe batter 2 cups (½ liter) milk 3 cups (300 g) flour ? cup (125 g) sugar 3 eggs 3 ½ tablespoons (50 g) butter a pinch of salt For garnish: 5 red apples 7 … [Read more...]
Quiche Lorraine, recette,
Pour un moule de 28 cm de diamètre Pour la pâte : ' sauf à l'acheter toute prête) 200 g de farine, 1 gousse d'ail, 125 g de beurre, 1 cuilleree d'émmenthal râpé, sel, poivre. Pour la garniture : 5 tranches de jambon cuit de 0.5 cm d'épaisseur, 100 gr de jambon cru, 200 gr d'emmenthal râpé, 4 oignons, 3 gousses d'ail, 8 oeufs, 20 cl de crème … [Read more...]
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