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Cooking French tonight. Need suggestions, please.

n
nosey Jan 28, 2012 08:42 AM

The theme for tonight is "French Cooking". Could really use some suggestions on what to cook. We are wide open to suggestions and have a couple of accomplished cooks at hand.

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    thimes RE: nosey Jan 28, 2012 08:47 AM

    Seriously? I don't think your request could be any more open. Give us some sort of direction . . .

    Do you have a protein in mind?
    Comfort food?
    High brow food?
    Spending all day cooking? a few hours cooking? last minute preparations?
    Any vegetables in the house?
    A specific region of France in mind?
    Pairing with a specific wine?
    How many people?

    Something to go on . . . .

    3 Replies
    1. re: thimes
      hotoynoodle RE: thimes Jan 28, 2012 11:01 AM

      and now all i can think of is that scene in the movie "better off dead," where the mom makes dinner for the french exchange student:

      "and we have french dressing, french fries, french bread..." all promounced "franch".

      lol.

      1. re: hotoynoodle
        c
        cocktailhour RE: hotoynoodle Jan 28, 2012 11:08 AM

        that's a good one!

        a pate or terrine to start as an hors d'oevures. starter served at table. scallops with green lentils, beets, and balsamic. main of duck breast with pan reduction cherry port sauce. Burgundy. Potatoes anna or fondantes. then simple green salad with vinaigrette. cheese course with 3 cheeses and accompaniments different for each. for dessert--chocolate pot au creme, creme brulee, mousse. espresso or cappucino to finish, with petit fours.

        1. re: hotoynoodle
          sunshine842 RE: hotoynoodle Jan 28, 2012 12:07 PM

          GIMME MY TWO DOLLARS!

      2. s
        sukisooo RE: nosey Jan 28, 2012 08:53 AM

        coq au vin
        cassoulet
        savory palmiers
        gougiere
        coquille st jacques
        cheese tart of some sort
        pissaladiere
        country pate

        yum!

        1. gingershelley RE: nosey Jan 28, 2012 10:37 AM

          My BF is French; some of our favorites for home dinners are;
          Lamb chops with a red wine reduction sauce and Gratin Daphinoise (we add NO cheese, just cream and milk - the BEST potatoes on earth!)
          Duck Confit legs with Pommes Risolees (small cubes of potatoes sauteed in duck fat until crispy and golden outside), Salad Vert to follow
          Seared scallops with a Beurre Blanc sauce on a bed of Lentils with thyme and shallots
          Chicken liver mousse with cognac as a starter for any of these...

          1. Terrie H. RE: nosey Jan 28, 2012 11:13 AM

            Very broad request, but I'll throw in cassoulet, chaucrote garni, bouillabaisse. Thinking of cold weather ideas.

            1. Pedr0 RE: nosey Jan 28, 2012 11:14 AM

              Quenelles!
              http://blogs.kqed.org/essentialpepin/...

              1. porker RE: nosey Jan 28, 2012 11:30 AM

                Endive salad with white asparagus app then Beef Bourgignon or similar w/ shortribs, with gingershelly's suggestion of gratine daphinoise (sounds great, gs) or scalloped potatoes, followed up w/ pears poached in port.
                With your app, sip some pastis or sweet vermouth. Burgundy with your main, and of course a nice port with the pears.
                Small portions of food, larger portions of booze, you'll be doing the electric fandango before you know it.
                Vive la France, Vive le Fandango!

                2 Replies
                1. re: porker
                  gingershelley RE: porker Jan 28, 2012 11:57 AM

                  Porker,

                  Just move that salad to after the beef borgignon, and serve a cheese along side, and a good meal plan!
                  Love the poached pear idea. Very French. Simple fruit desserts are the norm; pastries come from a shop, and are more common as an afternoon treat.

                  To replace that moved salad to it's proper French place in a meal... something like a fish crudo with good oil and shaved asperagus, or veloute of cauliflower would be nice...

                  1. re: gingershelley
                    porker RE: gingershelley Jan 28, 2012 12:11 PM

                    Howsabout lightly baked oysters with a scant drizzle of garlic butter/white wine and the gentlest shavings of mimolette...ok we're entering the realm of food porn...

                2. sunshine842 RE: nosey Jan 28, 2012 12:08 PM

                  give us a little guidance -- sauteed salmon fillets are French -- so is pot au feu (which is New England boiled dinner) -- so is pate en croute.

                  There's fancy French cooking, and there's every day French cooking, which is probably not that different than your everyday cooking.

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