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Better results in French cooking

Have you been enjoying good food over the holidays? In between holiday dinners and eating out, I found some time to try a few more recipes from Larousse Pratique

Fricassee de volaille a l'oignon (chicken fricassee with onions) is a hearty dish of chicken, onions, and ham. Combining chicken and ham sounded a little weird, but it works. The white wine and cognac help. This isn't the most refined dish, but it's tasty and filling.

Coquilles saint-jacque a la nage (scallops in an aromatic broth) really calls for large (or at least medium) scallops. However, when I went shopping, the grocery store only had tiny bay scallops for sale. I bought extra (perhaps not enough), and the dish turned out pleasant enough. I'm not 100% sure how it's meant to be served. It could be served as an extremely hearty soup (in which case, maybe small scallops are best). I served it over rice in large bowls.

Omelette soufflee a la confiture (souffle omelet with jam) is great for brunch! It doesn't take much more time beyond a regular omelet (just a few minutes to whip up the egg whites with sugar). It's so fluffy, beautiful, and tasty.
Your opinion welcome. Please leave a comment.



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