When you think of fine French cuisine you find yourself mulling over rich sauces and complex recipes. Its all true, mastering French cuisine is a lifelong pursuit but you can get good enough to appreciate the art of making and presenting fine food. Here are some of the recipes I have enjoyed making. Remember rule #1 of mastering French, or any, cuisine, Mise en Place – measure and prepare your ingredients prior to starting.
Gourmet
- Apricot Almond Roasted Chicken Breast – sweet and savory
- Baked Chicken with Artichokes – in a mayonnaise cheese sauce
- Beef Bourguignon – In a Wine/Port reduction: expensive, time consuming, but worth it
- Beef Wellington – Individual serving with mushroom sauce – I know, it’s British
- Chicken Sous Vide – Thighs with au jus for sauce
- Chicken Stuffed with Feta and Spinach – rolled breast
- Crab Souffle – Classic souffle recipe
- Flank Steak with Charred Scallion Sauce – amazing taste
- Seared Steak Pieces in Garlic Butter Sauce – keto friendly
- Spinach Quiche – traditional quiche with flaky crust
Country
- Cassoulet – Traditional French country casserole with beans, duck, sausage, and bacon.
- Chicken Cordon Bleu – with creamy Dijon sauce
- Chicken Provencal – A Mediterranean style fried chicken with sauce
- Coq Au Vin – Braised Chicken thighs in red wine reduction
- Grilled Pork Chop with Pommery Mustard – Rich creamy sauce with hearty taste
- Gumbo – French/Creole chicken, sausage, and shrimp stew made from scratch
- Tuna Casserole – Roux based with mirepoix
Breakfast
- Crème Brulee French Toast – with Challah bread
- Crockpot Breakfast Casserole – can be prepared the night before
- Eggs Benedict – a baked strata style
- Spinach Quiche – Crustless quiche with vegetarian option
