Top 5 Famous French Dish with Recipes
Top 5 French foods – with recipes
I am that so sure that, I am not that so alone, who love to eat French food and cuisines. Who doesn't like to guzzle French dishes, I guess everyone. Unlike other nations cuisines, some French food is traditional, and some are influenced by other country food. French food is well simple, enhanced with flavors and nutrients as well.
French feed has earned its own international position worldwide. In fact, food in France is that so influenced with old French cultures that is even added to UNESCO's world list of intangible cultural heritage in the year 2010.
What personally I suggest as being the food blogger to you people, is start experimenting with French cheese and wine, these two are diversely available in France and is worldwide popular. In fact, cheese is the part of the main course as well served in typical France restaurants before deserts platters. Besides this many other traditional French dishes still exist in the modern periods, with detailed cultural- regional variations, and modern influences.
Below I will be helping you more to know about French dishes and the rich recipe process. Some of the French dishes are quite simple and even introduced to the world. If you are bored of similar food, then let me help you out in turning your foodie mood with Top 5 French Foods with recipes to change your taste surprisingly at least with a weekly menu. Let's count down.
Top Five French Dishes, That Will Melt You Taste Anytime:
1. Soupe à l'oignon (Onion Soup):
- Onions: 700g
- Butter: 40g
- Sugar: A Pinch
- Flour: 2 tablespoon
- Beef Stock: 1.75 liters
- White Wine: 1 glass
- Baguette to toast
- Gruyere or Emmenthal (Swiss cheese)
- Firstly peel the onion and slice them.
- Put them in butter and few drops of olive oil over medium to low heat. And keep stirring.
- Check the color while tossing regularly, if turned into the golden shade, little soft and sticky and sweet, add a pinch of sugar and let them caramelize for few minutes.
- Now, its time to add flour and let it cook for 3-4 more minutes on low flame.
- This is the right time to add beef stock and white wine together.
- Cover the dish with the lid and let it boil on simmer flame for about 45 minutes. Keep on stirring regularly.
It is now ready to serve in deep bowls with roasted slices of baguette, and emmenthal. You can serve it like this or even can place your heatproof bowels in a hot oven for 20 more minutes and let the cheese get melted with bread on top with the shade of brown toast.
2. Coq au vin (Rooster With Wine):
- Chicken Thighs: 4
- Chicken Legs: 4
- Red Wine: 2 Cups (Full Boiled )- Cabernet Sauvignon
- Salt And Ground Pepper: To Taste
- Slab Bacon: 8 ounces, diced
- Extra virgin Oil: 3 Tablespoon (If Required)
- Onion: 1 finely chopped
- Garlic Cloves: 8, thinly sliced
- White pearl onions: 10 peeled
- Small Cremini Mushrooms: 1/2 pounds
- Flour: 3 Tablespoon
- Tomato Paste: 1 Tablespoon
- Cognac: 2 Tablespoon
- Chicken Liver: 1 coarsely chopped
- Bay Leaves: 2
- Thyme Springs: 5
- Put chicken in large tray or bowl and add wine to it. Cover it and keep it in refrigeration overnight.
- Next Morning preheats the oven up to 325 degrees. Pat dry the chicken which was kept overnight in to. Keep wine reserved. Now, marinate it with salt and pepper.
- Cook Bacon in the oven for twenty minuted over medium to low heat until it gets crispy. And later put it in a plate, if needed added also add few drops of olive oil.
- While working in batches for this dish, flip up the chicken and wait till it gets golden. When Done, transfer it to a plate.
- Time to add onions in the cooking pan and stir them for 5 minutes, now add garlic, pearl onions, mushrooms and cook all together for more 5 minutes. Now finally add cognac and stir it for a minute.
- Back To bacon and chicken tray. Now add that reserved wine, chicken liver, and herbs. Wait for simmer. Put it in the oven until the chicken get perfectly cooked and vegetables get finely tender for 45 to 1 hour.
When finally cooked, take it out from oven, either serve it with herbs or just discard them before serving this French taste melting dish.
- Ham Hocks: 2 fresh
- Boneless Pork Shoulder: 1 pound, cut into 1 1/2 inch cubes.
- Salt and Pepper: To Taste
- Pork Without Removed: 2 ounces
- Duck Fat: 1/3 cup
- Carrots: 3 small thinly sliced
- Onions: 2 Medium Diced
- Pancetta: 1 5 ounce pieces
- Prosciutto: 1 5 ounce piece
- Garlic: 1 Head, unpeeled, four small garlic cloves peeled
- Chicken Broth: 2 quarts plus broth
- Parsley Springs: 4 Springs.
- Celery Ribs: 3 Small
- Thyme Springs: 2 Springs
- Bay Leaf: 1
- Duck Confit Legs: 6
- Vegetable Oil: 1 tablespoon
- French Fresh Pork Sausages: 1 Pound
- Bread Crumbs: 1/4 cup
- Firstly put ham hocks, pork shoulder cubes in large cooking dish and season it with salt and pepper. Cover it and keep it overnight in refrigeration. Soak beans with 3 inches of water for overnight.
- Take a saucepan, cover salt pork and seasoned skin with water. Let it simmer over medium heat for about 30 minutes, drain and let it cool. Cut the pork skin into long pieces, and roll each piece with string.
- Now you need to heat pan and put duck fat, pork cubes over medium to high heat until it gets brown. Now add pork cubes, ham hocks and let them brown as well.
- Add onions, carrots and stir the whole for about 7-8 minutes until gets golden, and add pancetta as well. Time to add prosciutto, tomatoes, and garlic to the mixture and cook well for one minute. Now add broth, garni, pork skin and let it cook until gets boil for 1 1/2 hour on low heat while stirring occasionally.
- Take a new saucepan, put beans and water, let wait for boil and then drain water. You need to add beans ragout and simmer it until gets tender for 2 hours and the cool overnight while placing its refrigeration.
- You need to remove solidified fat from the ragout and keep only 1/4 cup of it and let it stable into room temperature. Take ham hocks, pancetta, and prosciutto and slice them into pieces. Discard bones, skin and other gristles. Also, discard garni.
- Preheat the oven at 400 degrees bring to simmer to the ragout. Also cut pork into pieces, put cooked garlic cloves together in food processor to get a smooth paste consistency. Add this paste to ragout and let it cook for 15 minutes on low heat.
- Take a baking dish, place duck legs and roast it for 15 minutes until get heated. Separate meat from the bones and cut it into strips.
- Now turn the oven heat down up to 325 degrees and wait for few minutes and now add vegetable oil, half of the ragout with an even layer of duck confit. Also add two cups of remaining broth and season it with some salt and pepper, reserved skimmed fat. Bake the whole for more 1 1/2 hours. Also, add sausages; gets brown take it out let it cool and cut it into 3 inches pieces.
- Now at the final step, reduce the heat once again up to 275 degrees and sprinkle bread crumbs and let it brown.
Take it out after 20 minutes and serve this multiply processed dish in your favorite casserole and enjoy the taste.
4. Steak Diane:
- Canola Oil: 2 Tablespoon
- Filet Mignon Steaks: 4
- Unsalted Butter: 2 Tablespoon
- Beef Stock: 1 1/2 Cups
- Garlic Cloves: 2 Minced
- Shallot: 1 Minced
- Mushrooms: 4 Ounces into small pieces (Oyster or Hen Of The Mushrooms)
- Cognac or Brandy: 1/4 cup
- Heavy Cream: 1/4 cup
- Worcestershire Sauce: 1 Tablespoon
- Tabasco Hot Sauce: 1/4 Tablespoon
- Parsley: 1 Tablespoon, Minced
- Chives: 1 Tablespoon, Minced
- Kosher Salt And Freshly Ground Pepper: To Taste
- Heat oil and season the steaks with salt and pepper and cook until you get desired brown shade in 4-5 minted over medium hear. Now transfer this to the plate and keep it aside.
- Take pan again and add stock, for ten minutes until get reduced up to 1/2 cup. Keep this aside in a bowl as well.
- Now add butter to the pan, then put garlic, shallots and cook with regular stirring for 2 minutes until it gets soft. Now add mushrooms and keep stirring until they get brown while releasing a sticky liquid.
- Now add cognac, stir the stock, cream, Worcestershire and hot sauce and stir cook well for about 4 minutes, until sauce gets little thicken. And its done.
Put the steak serving dish, season it with chopped parsley, chives, and sauce. Or keep sauce aside while serving. And enjoy this yummy French meal.
5. Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomatoes Farcies):
- Ripe Tomatoes: 10 Large
- Kosher Salt: To Taste
- Freshly Ground Pepper: To Taste
- Rendered Duck Fat: 3/4 Cup or Vegetable Oil
- Lamb Shoulder: 1 of 2 pounds (lb)
- Duck Foie Gras: 14 ounces (cut into 1/2 inch cubes)
- Confit Duck Legs: 3 (Discarded bones and finely chopped)
- Parmigiano-Reggiano Cheese: 2 1/2 ounce (finely grated)
- Black Truffle Juice: 1/2 cup (optional)
- Red Chilli Pepper Powder: To Taste ( Piment d'espelette)
- Garlic Cloves: 3, smashed or chopped
- Thyme Springs: 3 (minced)
- Bay Leaf: 1
- Chicken Stock: 1 cup
- Balsamic Vinegar: 3-4 Tablespoon
- Fresh Lemon Juice: 1 lemon
- You need to cut off the top of each tomato top and keep it aside. Then scoop each of the tomatoes from inside carefully. Sprinkles the inside tomatoes with salt, and then place it on oven baking sheet and keep it for 1 hour.
- Now preheat the oven up to 300 degrees. And place 1/4 cup duck fat over medium to high heat. Now season the lamb shoulder with salt and pepper and then bake it for about 12 minutes until getting golden brown from all the sides.
- You need to cook lamb as well until gets tender falling off the bone for 2 hours. Now transfer it to a bowl and discard bones apart and meat.
- Now heat up another nonstick pan, and add foie gras and let it brown form one side for 30 seconds. Don't let them stick to the pan and cook for more 1 1/2 minutes. Now transfer it to the bowl with lamb and drain of the fat and heat it again.
- Time to add duck and stir it occasionally for two minutes. Now transfer the duck to the bowl with lamb, foie grass.
- Heat the pan again and put chanterelles, stir it until getting off it releases the liquid and turns into golden brown color. Now add remained fat to the bowl where all the ingredients are placed and stir Parmigiano, truffle juice. Season it with salt or red chili pepper powder.
- Now heat the microwave oven to 275 degrees and take a baking dish place all stuffed tomatoes in the arranged order, cover the tomatoes with its reserved top.
- Sprinkle the remaining 1/2 cup duck fat overall and around the tomatoes, scatter garlic, thyme, bay leaf as well.
- Final is to bake it for about 20-25 minutes.
When done just gently transfer tomatoes to a serving dish and seasons of salt, pepper, thyme and extra sauce at the side and enjoy the juicy tomatoes.
I must say, if you are true foodie nomad and want to explore the world's best cuisines, then French Food is something, you can't miss out. Try out the recipes of French Foods mentioned above and let us know how mouth-melting taste your buds sizzle.
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