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Baked Chicken and Brie
Baked chicken with Brie Sauce -- a French delight that is simple to cook!
Easy Cheese Souffles
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call "cheesecake souffle," and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Seafood Sausage
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Carly's Salmon En Papillote (In Paper)
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.
How to Make Cassoulet
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Shirred Eggs
These delicious shirred eggs are baked with cream, chives, and Parmesan cheese. Serve with toast or crusty bread for dipping.
Salmon en Croûte
Salmon en croûte is a deliciously tender salmon fillet wrapped in golden puff pastry with a spinach and mushroom filling. I like to serve it with a lemon-mustard sauce and a side of asparagus for an impressive French-inspired meal.
Chicken French (Rochester, NY Style)
This is a Chicken French recipe I've been making for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Garnish with lemon slices, if desired.
Chef John's Coq au Vin
I make coq au vin with bone-in chicken thighs to create that sticky goodness in the braising liquid. Bacon, Burgundy red wine, and fresh thyme add tons of flavor and depth to this classic French stew. Serve this coq au vin with mashed potatoes or polenta that can soak up all that delicious sauce.
Omelet in a Bag
This easy omelet-in-a-bag recipe is great for when there are picky eaters in the crowd who want different egg additions. You can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake.
Beans and Greens Tartine
Bacon-y beans and garlicky greens are combined in this delicious French open-faced sandwich called a tartine.
Trout Meunière
Trout meunière is the lightest, freshest, most clean way to enjoy fish I know of. It's coated and pan-fried golden brown and topped with a lemony sauce. Classic, easy, and delicious.
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