French Recipes(7).
Asparagus Almandine
Serve this quick-and-easy side dish with pork or chicken.
Serves 2-3.
1 pound Asparagus
2 Tablespoons Butter
2 Tablespoons Almonds, sliced
1 teaspoon Lemon juice
Salt and pepper to taste
Steam the asparagus to the desired crispness. Melt the butter in a small skillet. Add the almonds and cook for 3 minutes (stirring frequently). Remove from the heat and add the lemon juice. Season. Serve immediately over the warm asparagus.
Chicken A La King
This is our featured "Comfort Food" recipe of the month.
Serves 4-6
8 Tablespoons Butter
1 cup Mushrooms, fresh, sliced
8 Tablespoons Flour
1 3/4 cup Milk
1 cup Chicken broth
2 cups Chicken cooked, diced
1/4 cup Pimentos, chopped
1 ounce Sherry (optional)
1 Tablespoon Parsley, chopped
Toast
Melt the butter in a large, heavy skillet. Add the
mushrooms and cook until limp. Whisk in the flour and cook
for 3 minutes, stirring frequently. Whisk in the milk and
broth. Bring to a boil. Reduce the heat, add the chicken,
pimentos, and sherry (if used). Simmer for 25 minutes.
Serve over quartered toast slices, garnished with parsley.
Chicken Provencale
Serve this light but flavorful dish at your next luncheon.
Serves 4.
4 Chicken breasts, boneless, skinless
1/2 cup Flour
2 Tablespoons Olive oil
1/4 cup Green bell peppers, diced
1/4 cup Onion, diced
1 teaspoon Garlic, minced
1/4 cup Black olives, sliced
1/2 cup Tomatoes, diced
2 Tablespoons Basil, fresh, chopped
3/4 cup Wine, white
Salt and pepper to taste
Heat the oil in a large, heavy skillet. Dredge the chicken in the flour and saute. Set aside and keep warm. Add the peppers, onion, and garlic to the pan. Cook until just soft. Add the tomatoes, basil, and olives. Cook for 2 minutes. Add the wine and simmer until slightly thickened. Check the seasonings. Spoon over the warm chicken.
Fried Brie
Serve this unusual appetizer the same way you would a cheese ball.
Serves 6-8.
1 pound Brie cheese, cut into 2 wedges
1 Egg, lightly beaten
1 cup Breadcrumbs (fresh)
3 Tablespoons Olive oil
Toasted almonds
Crackers and French-style bread
Heat the oil in a skillet over medium heat. Dip the cheese (including the rind) first into the egg and then into the breadcrumbs. Add to the skillet and lightly brown (about four minutes a side). Remove to a plate. Garnish with the almonds. Serve with the crackers and bread.
Onion Tart (Pissaladiere)
This dish could be described as a tomato-less, cheese-less pizza.
Serves 4.
2 large Onions, cut into thin rings
1 1/2 Tablespoons Olive oil
11/2 teaspoon Garlic, minced
10 Anchovy filets (optional)
1 tablespoon Black olives. Sliced
1 Pizza crust
Heat the oil in a heavy skillet. Add the onions and cook until lightly browned. Add the garlic and cook for 3 minutes longer. Preheat the oven to 425. Top the crust with the onions, anchovies and olives. Bake for 15-20 minutes. Serve warm.
Ratatouille Soup
The flavor combinations of the classic side dish make for a wonderful soup.
Serves 4-6.
2 Tablespoons Olive oil
1 medium Onion, diced
1 small Green bell pepper, seeded and diced
1 teaspoon Garlic, minced
1 small Zucchini, diced
1 small Eggplant, peeled and diced
2 cups Tomatoes, diced
2 cups Tomato juice
2 cups Chicken broth
2 cups Water
2 Tablespoons Basil, fresh, chopped
Salt and pepper to taste
Heat the oil in a heavy soup. Add the onion, pepper and garlic. Cook until just soft. Add the zucchini and eggplant. Cook for 3 minutes. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 40 minutes. Serve warm.
Rouille
Use this spicy sauce to top your favorite baked or grilled fish.
Makes about 2 1/2 cups.
2 cups Roasted red bell peppers (canned)
1 teaspoon Paprika
1/2 teaspoon Cayenne pepper
2 teaspoon Garlic, minced
2 Tablespoons Lemon juice
1/2 cup Olive oil
Salt and pepper to taste
Add all ingredients to a food processor or blender. Pulse until a smooth sauce forms. Serve at room temperature. Store any unused portion in the refrigerator in a covered container.
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