Not sure if this should be here, or under Meats, Poultry and Game - but I ended up putting this here as there are a lot less threads under this topic - and they do live a good portion of their lives in water... MG feel free to re-assign it!
Frog Legs, French Style with Mushrooms
The proportions, so you can adjust the recipe, are 1 egg to 1 cup liquid to 1 cup dried/stale bread. For my loaf tin I use
5 large eggs
5 cups milk (you can substitute cream for a richer pudding)
1/4 cup brandy (any flavored liquid like syrups or liquor work well to personalize the flavor)
i made a video with buns recipe + a French burger (with Camembert and homemade mayonnaise :D) in the same video.
If you dont want to try the burger, just look the buns part :okay:
I tried lot of recipes of buns and it's my favorite.
➡️List of ingredients :
Buns (for 5 big buns to 8...
This Bouillabaisse Marseilles is a classic and easy fish soup that gives you a sumptuous and unforgettable taste! 😊
300 g Large Shrimp
250 g Salmon, skin removed, cut into 1 inch wide strips
250 g Cod, cut into 1 inch wide strips
A famous French classic, the Gratin Dauphinois. First invented in France to convince people that potatoes were in fact a delicious food, and now a long term restaurant staple. Mine is not entirely classical in the sense that I use cheese, the traditional French one contains only cream. I have...
2 Tbsp unsalted butter
about 10 cups sliced onions, I use mix of red and sweet onion and leeks
3 cups chicken stock or canned low-salt broth
3 cups beef stock, preferably homemade
1-1/2 cups Gewurztraminer
4 slices crusty french bread
4 oz (or more if you like it cheesy) raclette...
First of all, this is not a quick / lazy way to make baguettes but it works. Please note that for this attempt, I used an Italian brewers yeast (lievito di birra) and it worked quite well. Normally I'm using instant yeast available in the market.
It's that time of year again..this pork spread is something like pate' but quite simple to make..It is traditionally eaten on toast for breakfast, but we've come to add it to the appetizer table at family functions..I usually make it and send family home with some otherwise I'll eat it all..
Sebastien Bras's Le Suquet restaurant in southern France held Michelin's three-star rating for 18 years.
He shocked the food world in September when he decided to give up his top rating, saying he no longer wanted to cook under the "huge pressure"...
My mother was going through some old magazines and she pointed out this recipe to me. Being a grand lover of beetroot and uncultivated mushrooms, I decided to give it a go .. My mom had made this for my dad, and he loved it ..
This recipe was published in the June 1st, 2013 Edition of the...
For those fond of Fresh Mussels prepared in White Wine, this is an absolutely delicacy for an appetiser or main course ..
1 Kilo of fresh mussels ( washed thoroughly & de-bearded )
3 Tablespoons of Evoo ( French Provençal Evoo would be ideal or Italian Evoo )
3 / 4 Cup of a dry White wine -...
I was struggling to find something to qualify for the Challenge and I am thinking this dish probably does. Even if it doesn't I love the name and it looks like something I would delight in making. Here is the recipe.
Yield: serves 4
PREP TIME: 20 MINUTES
COOK TIME: 45 MINUTES
Pissaladière is a classic French dish, and is normally made rather like a pizza, often using pizza dough. Here I've turned it into a quiche buy using shortcrust pastry and eggs. I used red onions but it could as easily be made with white onions. :) For a vegetarian version, you could use strips...
I was looking for something for the Onion recipe challenge that @classic33 set and was after something that was predominantly onions when it hit me. Onion soup, or more accurately French Onion Soup and so I set off for a typical recipe for French Onion Soup.
2 tbsp olive oil (or...
This is a re-working of Creamy French Lentils with Mushroom and Kale. A recipe from
http://www.thefirstmess.com submitted by @wintrybella for the The CookingBites Recipe Challenge. A few people commented on how complicated and/or time consuming the original recipe was - but I thought it was...
I found this recipe and thought it would be a good start for the lentil Challenge. Will I try it? I can't be sure but it's something I would surely consider.
Notes: If you don’t have any white wine around or you choose not to consume it, a teaspoon of white wine vinegar or fresh...