Gagnon - 7 Easy French Recipes: An Introduction to French Cuisine

Preparation time: 5 minutes Cooking time: 15 minutes Servings: 4 Created from cooked mushrooms with bacon and garlic, this appetizer is simple and delicious and can be served with some warm French baguettes. Champignons de Paris are small white button mushrooms which arent easy to find in the US but the more common little brown mushrooms make a perfect alternative. Ingredients 1 lb. of small button mushrooms 3 Tbsp. of butter 2 slices of bacon, chopped 3 garlic cloves, crushed cup of Panko bread crumb 2 Tbsp. of lemon juice Fresh lemon slices and fresh parsley for garnish 1. of lemon juice Fresh lemon slices and fresh parsley for garnish 1.

Clean the mushrooms and cut up the ones that are too big so that all mushrooms are of similar sizes. In a large pan, stir the mushrooms in butter for about 3 minutes until golden. 2. Mix the bacon, garlic, breadcrumbs, parsley, and seasonings. Sprinkle the mixture over the mushrooms. 3. 3.

Add the lemon juice and give it a quick stir. Serve immediately, garnished with lemon slices and parsley.

Preparation time: 20 minutes Cooking time: 40 minutes Servings: 8 Quiche Lorraine (named for the Lorraine region of France) is a savoureuse open pie filled with a savory custard richly flavored with smoked bacon and cheese. Ingredients 1 frozen pie crust 4 green onions, sliced 3 eggs cup of shredded strong cheddar cheese or Gruyere cup of cream cup of milk tsp. of cayenne pepper tsp. of freshly grated nutmeg Salt & pepper freshly ground 4 slice of bacon finely chopped Chopped chives to garnish 1.

Preheat the oven to 400 F. Press the dough into the bottom of a removable bottom tart pan. Prick the bottom of the dough with a fork and bake for 10-20 minutes. Allow the crust to cool. 2. 3. 3.

Mix green onions, cheese, cream, milk, cayenne, nutmeg, salt, and pepper. Stir in bacon and pour the mixture into the baked crust. Bake in the oven at 325 F for another 20 minutes. Garnish with chives.

Preparation time: 30 minutes Cooking time: 15 minutes Servings: 4 Fresh and sunny, this traditional South of France salad will evoke memories of those delicious meals served in bistros on the shore of the Mediterranean Sea. of cherry tomatoes cut into 4 pieces 12 black olives 2 Tbsp. of capers, drained lb. of gold potatoes lb. of French green beans 1 can (7 oz.) of salmon, drained 1 head of lettuce 8 anchovy fillets, cut in half lengthwise For the vinaigrette: cup of olive oil 2 Tbsp. of white wine vinegar 1 tsp. of Dijon mustard 1 garlic clove, crushed Salt & pepper freshly grounded 1 Tbsp. of chopped parsley 1. of chopped parsley 1.

Cook the potatoes in salted water for 15 minutes. Allow to cool completely. Cook green beans for about 8 minutes (or until tender). Cool down by placing in cold water. Cut the cool potatoes and the eggs into quarters. 2. 2.

Mix all vinaigrette ingredients in a jar and shake vigorously. Pour 2 Tbsp. of vinaigrette on the potato salad and mix gently. 3. Lay the lettuce on a service plate, and place the potato salad on top of the lettuce. Garnish with olives, anchovies, and capers.

Pour the remaining vinaigrette over the potato salad.

Preparation time: 20 minutes Cooking time: 45 minutes Servings: 4 The combination of poireaux (leeks), jambom (ham), fromage (cheese), and pte feuillete (puff pastry) bring a definite flavor of France to this satisfying family dish thats also simple and easy to prepare! Ingredients 4 Tbsp. of butter 3 medium-sized leek, sliced 1/3 cup of flour 1 cup of milk cup of grated cheddar cheese Salt & pepper 1 pinch of nutmeg 2 cups of cooked ham, in cubes 1 pack (14 oz.) of frozen puff pastry 1 beaten egg 1. Preheat the oven to 425 F. Melt half the butter in a saucepan and cook the sliced leek for 2-3 minutes. Remove the leek from the pan and set aside.

Add the rest of the butter and the flour and stir well. Add the milk and whisk until thickened. 2. Add the cheese, salt, pepper, and nutmeg to the sauce. Add the leek and ham and then pour into a 4-cup baking dish. 3.

Turn the baking dish upside down, place it on top of the dough, and cut around the dish. Pour the mixture into the dish. Form a band from some of the extra dough and place it on the edge of the dish (see photo), using water to make it stick to the dishs side if necessary. Place the sheet of dough on top of the dish, making some incisions to release the steam.

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