à la recherche des recettes!
The Cercle Français (French Club) at the school where I used to teach (Colorado State University) is looking for recipes from France and other French-speaking countries to publish in a cookbook to raise money for the club. If you have any tried-and-true recipes that you love and would be willing to have included, they'd be very appreciative! (They're currently short of their goal of 150.) No monetary compensation, of course, but I bet they'd be willing to cite your website under your name if you're a food blogger--so that means free publicity!
To share your recipes, please either post them here via the "comments" section or email them to me at babybilingual (at) gmail (dot) com.
Merci beaucoup!
Here's one of my favorites to get you started: Pasta Niçoise (inspired by the foods of Nice, on the French Riviera, and its delicious Salade Niçoise).
2 Tbsp olive oil
3 large shallots, diced
3 cloves garlic, minced
1 lb haricots verts, trimmed, cut into 1/2-inch slices (if haricots verts, the skinny French green beans, are not available, substitute regular green beans)
1/2 c. chicken or vegetable broth
1/4 c. red wine
1 Tbsp herbes de Provence (substitute dried Italian herb blend), or more to taste
1 tsp salt
Freshly ground pepper
1 c. pitted niçoise olives (very small briny black olives with pits; substitute larger black olives if necessary--but don't use canned black olives!)
1 lb rotini pasta, cooked according to package directions
1 c. soft chèvre (goat cheese)
Toasted pine nuts (optional)
Heat oil in large skillet over medium heat; sauté shallot and garlic until golden and fragrant, about 3 minutes. Add green beans, broth, wine, herbs, salt, and pepper to taste; cook until beans are cooked through, stirring occasionally, about 6 minutes (longer if using larger green beans).
Stir in olives; cook until heated through, about 1 minute. Put pasta in large serving bowl; add bean-olive mixture. Stir in chèvre. Sprinkle with pine nuts if desired and serve.
Other alternatives: Add (or substitute for the olives) chopped sun-dried tomatoes. Sprinkle finely diced hard-boiled egg on top to boost protein for a vegetarian main dish.
Serves 8.
To share your recipes, please either post them here via the "comments" section or email them to me at babybilingual (at) gmail (dot) com.
Merci beaucoup!
Here's one of my favorites to get you started: Pasta Niçoise (inspired by the foods of Nice, on the French Riviera, and its delicious Salade Niçoise).
Pasta Niçoise
Adapted from a recipe in the Denver Post
Adapted from a recipe in the Denver Post
2 Tbsp olive oil
3 large shallots, diced
3 cloves garlic, minced
1 lb haricots verts, trimmed, cut into 1/2-inch slices (if haricots verts, the skinny French green beans, are not available, substitute regular green beans)
1/2 c. chicken or vegetable broth
1/4 c. red wine
1 Tbsp herbes de Provence (substitute dried Italian herb blend), or more to taste
1 tsp salt
Freshly ground pepper
1 c. pitted niçoise olives (very small briny black olives with pits; substitute larger black olives if necessary--but don't use canned black olives!)
1 lb rotini pasta, cooked according to package directions
1 c. soft chèvre (goat cheese)
Toasted pine nuts (optional)
Heat oil in large skillet over medium heat; sauté shallot and garlic until golden and fragrant, about 3 minutes. Add green beans, broth, wine, herbs, salt, and pepper to taste; cook until beans are cooked through, stirring occasionally, about 6 minutes (longer if using larger green beans).
Stir in olives; cook until heated through, about 1 minute. Put pasta in large serving bowl; add bean-olive mixture. Stir in chèvre. Sprinkle with pine nuts if desired and serve.
Other alternatives: Add (or substitute for the olives) chopped sun-dried tomatoes. Sprinkle finely diced hard-boiled egg on top to boost protein for a vegetarian main dish.
Serves 8.
Labels: cookbooks, French food, recipes
posted by Sarah @ Baby Bilingual at 2:43 PM
4 Comments:
Sarah,
I'll spread the word via the Teacher Potluck Carnival, which is due out tomorrow.
Merci!
Donna
Thanks, Donna! I love the idea of a virtual potluck for teachers.
At least the name is French!
Chicken Cordon Bleu
Amounts are determined by need and preference.
Pound chicken breasts flat, one breast per serving. On one half of each breast lay one layer thinly sliced ham, one layer thinly sliced swiss, then a second layer of ham and a second layer of swiss. Sprinkle with nutmeg and white pepper. Make a paste with flour and water. Fold chicken in half and seal with flour/water paste. At this point it helps to refrigerate for several hours or overnight to help the paste seal the edges.
Dredge chicken in flour, beaten egg, and then fresh bread crumbs. Melt lots of butter in a skillet. Add chicken and cook until golden brown. Flip and cook further until other side is golden brown. If you're nervous about raw chicken like I am, cut partially open to make sure none of the chicken remains pink at this point, being careful not to be fooled by the pink ham.
Pour about 1/8 c chardonnay per chicken breast over chicken and let wine boil off for a bit. Remove from heat and serve hot.
Thanks, Elizabeth! Sounds good.
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