See Lemonade recipe. Also known as citron pressé.
Tag: Bastille Day
Citronnade
Olives Marinées
(French marinated olives appetizer)
See Olive Marinate recipe variations
Tian de Courgettes et de Tomates
(French Provencal summer squash and tomato gratin)
Originally, a tian meant a conical clay cooking vessel used in the southern Provence region of France. These days, tian more often describes a vegetable casserole.
This version makes good use of late summer’s abundance of zucchini and tomatoes. It couldn’t be simpler to make and is marvelously nourishing.
Salade Niçoise
(French Provençale tuna and vegetable salad)
Light, refreshing and famous the world over, salade Niçoise puts fresh garden produce and fine Mediterranean ingredients to excellent use.
Clafoutis
(French cherry flan)
This sweet cherry flan originated in the Limousin region of France and is often served as a breakfast dish. Clafoutis is classically made with fresh cherries in early summer.
Pâté de Campagne
(French country-style pork terrine)
This rustic recipe is probably the easiest (and cheapest) of all French pâtés to make. Since the meat isn’t fully pureed, it has a great texture, complemented by the earthy flavor of liver.
Ratatouille
(French braised eggplant, tomatoes and basil)
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
Quiche Lorraine
(French bacon and egg tart)
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.
Poulet aux 40 Gousses d’Ail
(French Provencal roast chicken with 40 cloves of garlic)
This Provencal dish is simple and straightforward yet packed with flavor. Forty cloves of garlic certainly sound like a lot, but slow cooking mellows the garlic to a creamy sweetness.