Condividere

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Condividere

Condividere

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French food is identified worldwide for its delicacy and flavor. Traditional French food depend on simple blends that increase the rich, natural flavors of basic elements. Many French cooks have got international praise for converting French food into haute food and manipulating the culinary scene universally. Food in France has turn out to be such abasicfragment of French culture that it was added to UNESCO’s world list of immaterial heritage of culture in 2010.

From easy and traditional recipes to compound dishes, it’s not hard to find a top French food to ensemble your taste. Many French recipes are amazingly simple as well, and it’s not as tough as you think to make known to French food specialisms into your daily menu. Here are top 78 French foods you purely must try.
Bon Appetit!

1. Next-Level Croque Monsieur

INGREDIENTS

• 1 bunch trimmed broccoli rabe
• Salt
• 1 tablespoon olive oil extra-virgin
• 1 clove garlic sliced thinly
• 2 tbsp plus 2 tsp fig jam
• 8 toasts best-quality white bread
• 1 tbsp plus 1 tsp Dijon mustard
• 8 ounces fontina, sliced thinly
• 8 ounces ham, sliced
• Unsalted butter, for brushing
• 1/4 cup grated Gruyere
• Parmesan Béchamel

RECIPE

1. Heat up oven to 450 degrees with bracket in lowermost third. Lighten broccoli rabe in bunches in a container of saltyhot water till tender, approximately 2 minutes and drain.
2. Warmth oil in a big skillet over average heat. Add garlic then cook, moving it to 30 seconds. Add broccoli rabe again cook and stir for 2 minutes. Spell with salt. Let it be cool a little, thenslice.
3. For separately sandwich, spread 2 tsp jam on every bread slice and 1 tsp mustard on other. Layer one slice withbroccoli rabe, cheese, ham anddistributing evenly. Close the sandwich to brush every side with butter.
4. Place the sandwiches on baking sheet, topmost with 2 tspbéchamel and 1/4 cup peeved Gruyere. Fry til golden brown and fizzy to 10 minutes.

2. French-German flammkuchen

INGREDIENTS

1. Dough recipe

• 1 1/2 cup water
• 1/4 tsp salt
• 1 tbsp sugar
• 2 tbsp butter or margarine
• 4 1/2 cup flour
• 2 tsp yeast

RECIPE

Put all the ingredients in your bread maker in above mentioned order.
Without a bread maker, use pizza dough recipe. If you want to use this recipe, however, ensure you half the topping ingredients since it doesn’t that much dough.

2. Flammkuchen toppings

• 1 tbsp olive oil
• 2 onions, thinly sliced
• 3/4 cup ricotta cheese
• 3/4 cup full fat sour cream
• 1 tbsp flour
• 1/4 tsp ground black pepper
• Pinch of salt
• 300 grams pancetta, chopped

RECIPE

Preheat the oven to 425°F.
In a non-stick pan, heat oil and sauté onions till softened and start to broil, about 7 to 10 minutes.
In the meantime, beat together the sour cream,ricotta, salt, pepper and flour. Blend till smooth.
Slice the pancetta.
When the pizza dough rises, roll it onto your pan, spread the ricotta mixture openhandedly over the dough. Lightly distribute the onions over top. Also put pancetta on top. It will look like pancetta is captivating over everything, but it’s okay because it will shrink once put in the oven.
Bake for 12 minutes or till crust goes golden andboundaries of onions are grilling.

3. FRISÉE, POACHED EGG, AND BACON SALAD (SALADE LYONNAISE)

INGREDIENTS

• 5 slices thick-cut bacon, cut into 1⁄2″-strips
• 1 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 small shallot, minced
• 2 tbsp. extra virgin olive oil
• 8 oz. frisée, torn into bite-size pieces
• 1 tbsp. white wine vinegar
• 4 eggs

RECIPE

Boil the bacon and 1 cup water. Lessenthe heat to medium-high,boiltill water is vanished and bacon is crispy, 35 to 40 minutes. Use a slotted spoon, put all bacon to paper towels and drain. add 3 tbsp bacon fat to a bigcontainer. Add mustard, lemon juice,shallot, salt, and pepper. While stirring, slowly sprinkle in oil till vinaigrette is combined. Add set aside bacon and the frisée,chuck and distribute between 4 plates.
Boil a 4-quarter pan of water; add the vinegar, decrease heat to average, and swirl water. Bang eggs, one by one, into a dish, and shot into water,boiltill whites are set for 2 minutes. Divide eggs among plates and garnish with black pepper.

4. Claudia Roden’s SaladeNicoise

INGREDIENTS

tomatoes 10 medium, cut in quarters
salt
garlic 1 clove
cucumber 1 large, thinly sliced
broad beans/ baby artichokes 200g
green peppers 2, slicedthinly
spring onions 6, slicedthinly
anchovy fillets 12, cut into pieces
tuna 250g tin, peeled
black olives 125g
hard-boiled eggs 3,

For the dressing
olive oil 90ml
red wine vinegar 2 tbsp
basil leaves 6
salt and pepper

RECIPE

Sprinkling the tomatoes casually with salt and drain juices. Cut the garlic in half and scrub the inside of bowl. Place all ingredients pleasingly in dish. Combine the dressing ingredients, transfer over salad and serve.

5. Ratatouille

INGREDIENTS

• 1 whole white onion
• 1 large Japanese eggplant
• 1 large zucchini squash
• 1 bell pepper
• 2 medium tomatoes (tomatoes on the vine)
• 2 large cloves garlic
• 2 sprigs thyme
• olive oil
• salt and pepper

RECIPE

1. In a big saucepan, warm plenty olive oil to hide the bottommost of pan. Meanwhile, chop onion into small portions. Add into pot to cook till tender for 5 minutes.
2. Then chop other veggies. Remove both endsof eggplant and the squash. Cut into cubes. Cut anaveragecube on bell pepper and tomatoes.
3. Simply peel the Garlic, somewhat smash with knife and rough chop.
4. When onions tender, add the garlic to sauté for 30 sec. Add all veggies and add a pinch of salt and pepper. Add thyme and Cover the pot with lid and cook on low heat for 40 minutes, till all veggies tender and little liquid in pot.

More French Recipes –

1. FRENCH ONION SOUP RECIPE

2. FRENCH SALAD RECIPE

3. GOUGERES RECIPE

4. BRIE EN CROUTE RECIPE

5. CROQUE MONSIEUR RECIPE

6. RATATOUILLE RECIPE

7. BEEF BOURGUIGNON RECIPE

8. COQ AU VIN (CHICKEN IN WHITE WINE RECIPE)

9. ENTRECOTE STEAK RECIPE

10. SOLE MEUNIÈRE RECIPE

11. FRENCH OMELETTE RECIPE

12. FRENCH CREPE RECIPE

13. PROFITEROLES RECIPE

14. FRENCH APPLE TART RECIPE

15. FRENCH MADELEINES RECIPE

16. Kouign-Amann

17. Buckwheat Crepes with Creamy Leeks and Baked Eggs

18. Ludo Lefebvre’s Omelet

19. The Loftiest Souffle

20. Savory Palmiers with Parmesan and Black Pepper

21. Bubble-Top Brioches

22. Croque-Monsieur

23. Leeks in Vinaigrette

24. Petit Trois’s French Onion Soup

25. Mâche Salad with Crispy Shallots

26. Summer Tomato Bouillabaisse with Basil Rouille

27. Poulet Vallée d’Auge

28. Pan-Roasted Chicken Paillard

29. Coq Au Vin

30. Roast Provençal Chicken

31. Buttery Roast Chicken

32. Roast Beef Stock

33. Bistro Steak with Buttermilk Onion Rings

34. Duck à l’Orange

35. Pot-au-Feu

36. Confit Chicken Thigh and Andouille Sausage Cassoulet

37. Leek and Potato Galette with Pistachio Crust

38. Vanilla Bean Tarte Tatin

39. One-Hour Apricot and Almond Galette

40. Chouquettes with Warm Berries

41. Pâte Sucrée

42. Strawberry–Graham Galette

43. Daniel Boulud’s Madeleines

44. Honey-Hazelnut Financiers

45. Cherry-Almond Clafouti

46. Free-Form Chocolate Candies

47. Chaussons aux Pommes (French Apple Turnovers)

48. Salted-Butter Apple Galette with Maple Whipped Cream

49. Caramelized-Honey Brûlée

50. Suzette Sauce

51. Cream Puffs

52. Banana Tartes Tatin

53. French Macarons with Raspberry-Rose Buttercream

54. Bûche de Noël

55. Orange-Blossom-Honey Madeleines

56. French 75

57. Mostly Classic Salade Lyonnaise

58. Duck Confit With Spicy Pickled Raisins

59. Parsnip Gratin With Gruyere and Thyme

60. Filet Mignon With Béarnaise Sauce

61. Slow Cooker Chicken Provençal

62. Baked Ratatouille

63. Very Berry Galette

64. French Crepes With Chocolate Hazelnut Butter

65. Beautiful Baked Camembert With Nutty Cranberry Crumbles

66. Caramelized Leek + Cheese Soufflé

67. Skillet Roasted Chicken With Potatoes

68. Fondue Savoyarde

69. Chocolate soufflé

70. Flamiche

71. Confit de canard

72. Nicoise salad

73. Tarte tatin

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