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.
Tag: France
Clafoutis
Carottes Braisées au Beurre
(French braised carrots with butter)
Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.
Canard à l’Orange
(French roast duck with orange sauce)
A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Daube de Boeuf Provençale
(French Provencal beef braised in red wine)
Popular in southern France, daubes (pronounced "dōb") are slow-simmered stews traditionally cooked in a special pot called a daubière. The version here is popular in Provence.
Bouillabaisse
(French Provençal seafood stew)
Bouillabaisse is one of the great dishes of French Provençal cuisine, and making it is actually fairly simple.
Pâte Brisée
(French pastry crust for savory tarts and pies)
Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d’oeuvre.
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.