French Recipes

I could post this in International or I could post this in Recipes.
 
I don't know that I'd get any answers in either or even here but here goes:
 
For Mother's Day... next year  (I have to prepare!)
 
My theme will be France.
 
I usually have eight to ten people and I need recipes!  I need recipes that won't be too difficult or too expensive, but will have spectacular results.
 
French onion soup would be a given, but I make it for my mother all the time.  (I always serve a soup)
 
Also, how should I decorate the table?  I have an Eiffel Tower in my collection of junk so that will be somewhere but what what about the table? 
 
Mostly this is about fabulous French recipes.  Do you have any and if you do... could you post them here?
 
Thanks!

How about Coq Au Vin?:
http://www.foodnetwork.com/recipes/emeril-lagasse/classic-coq-au-vin-recipe/index.html

Sounds and looks great.
 
Keep them coming!

traditionalfrenchfood.com has some great, easy recipes that I have used in the past.
I like 6star's idea of coq au vin.
I would start with a french cheese platter with some good crusty baquettes , served with wine.Even mini quiche lorraine would be nice with that.
On the site I mentioned, there is a lovely baked tomato side dish that would go nicely with the coq au vin.
Dessert? French pastries, of course!!

mar52


Also, how should I decorate the table?  I have an Eiffel Tower in my collection of junk so that will be somewhere but what what about the table? 

White linen's a must.  That way the napkins can be used not only to keep one's face and hands clean but to also indicate surrender if need be.
 
Have you checked out the websites of Jacques Pepin and Hubert Keller?
 
Brad

I've looked at a lot of the websites and watch the chefs that air on CreateTV.
 
I'm hoping for tried and true dazzling recipes.  Love the white napkins for early surrender!
 
I found and I'm thinking of making this Ina Garten Clafouti for dessert.  From the video on the web link it looks simple.  I don't know if pears are available in May.
 
http://www.foodnetwork.com/recipes/ina-garten/pear-clafouti-recipe/index.html
 
I plan the entire year before the real deal.

I have a recipe for an excellent Cassoulet somewhere...I'll check and post it tonight.

Did you get the idea of clafouti from the Barefoot in Paris cookbook?  If not, that would be a good source for ideas and recipes, also Mastering the Art, etc.  
 
Fresh local tomatoes are out by Mother's Day right?  I made a very good side dish from Mastering, etc, where each diner was given either a half, or a whole tomato with a pesto type topping that includes bread crumbs, grated cheese, etc. and broiled.

Thanks for the suggestions.  A Cassoulet would solve my need (want) to make a few main dishes.  I always overdo.

WOW!  I just looked up Barefoot in Paris on Ebay.  It's $50!
 
Now I'm off to see if I can Google sample recipes from the book.

I can't find my recipe...sorry...
 
It was given to me by a waiter at Le Refuge in Old Town Alexandria, Va. I can' believe I lost it...I have a feeling it was on my old computer which had an unfortunate accident.......I'm bummed.
It was originally written on the back of the check for that evenings dinner.....

That's okay, but I'm that you're bummed.
 
When I first started finding Ina Garten recipes off of the net they were mostly for chicken soup, matzo balls and rugaleh!  I did find her beef b'ourgenionenenene recipe. 
 
What do you think of serving both the beef and the chicken?
 
Decor!  I need decor suggestions!

Tell ya what I'll do...if you want it, I have a Brandy bottle shaped like the Eiffel Tower that a friend brought back for me while on a trip to Paris.
 
It's about two feet tall.......it's kinda cool. The Brandy is long gone, but I held onto the bottle. It's yours if you want it...just PM me an address I can send it too.
 
I feel bad about the recipe....
 

 
Re:French Recipes 17 hrs. ago (permalink)
WOW!  I just looked up Barefoot in Paris on Ebay.  It's $50!
 
Now I'm off to see if I can Google sample recipes from the book.==
 
Much cheaper on Amazon!

well you stated recipes not too difficult so I'm not sure a cassoulet is in that category, but if you google:
 
la rousse cassoulet recipe
 
You will find some that are very good recipes and very close to the original.
 
Here's a quick menu off the top of my head that may get you started:
salad nicoise
braised beef a la creole
Duchess potatoes
French beans a la lyonnaise
fruit salad a la normande
 
Very traditional dishes and not difficult or expensive to make.

mar52 - I'll look through a Paris Bistro Cooking cookbook I have for ideas on dressing the table - my guess would be ashtrays with the Cinzano logo for sure -
 
About those cookbooks - do you have a local library you could get them from?                                                                                                                                                        

Oooh, I love the way the menu sounds and the Cinzano ashtrays sound perfect!
 
Back to Ebay I go....

That's out, ($$$) but it gave me more decorating ideas.  Thanks!
 
 

Mar, you will need to know the proper progression of a French meal.  It goes like this:
hors d'oeuvres
entree
poisson ou fruits de mers
plat de resistance
salade
fromage
dessert
 
Now, hors d'oeuvres can be anything you want.
For the entree I love foie gras done any way, with brioche.  Or a simple rabbit terrine.
For the poisson, I would  suggest sole meuniere.  Or for the fruits de mer, coquilles St. Jacques.
For the plat, I love a sauteed magret de canard (duck breast) with wild mushrooms, cream and cognac.
Salade is simple Boston or bibb leaves dressed with shallot vinaigrette
Have three cheeses, one mild, one medium, one strong.
Dessert is up to you!
If you need any recipes let me know.  Oh, and by the way the only time the French serve onion soup is at three o'clock in the morning at wedding receptions to sober the guests up a bit!
 

Oh, thanks. I hate salivating over my keyboard. Except for the mushrooms, to which I am allergic, I'd kill for that meal.

Bon!
 
Thank you, Lisa.  I'm going to print out your menu progression.
 
I can't see my mother eating rabbit, but she loves Coquilles St. Jacques
 
Pate for the appetizer sounds more my speed.  I could do my own chopped liver and whiz it in the processor for a finer texture. 
 
Interesting that the salad is served later in the meal.
 
Canard would certainly WOW them, but am I good enough to prepare it?  I know you don't know that answer. 
 
I'm loving this!
 
Merci!

Mar, if you can saute a chicken breast you can saute a duck breast!  Serve with real crispy potatoes, like pommes darphin.
 
Bonne chance!  Let me know if you need recipes.

Is this going to be a Brunch? If so, don't forget the crepes and Brioche! Escargot anyone? And Brie! Don't forget the Brie!
Here's my Bride's French Onion Soup recipe. Best I've ever had!
GRAMMY’S FRENCH ONION SOUP 
Ingredients
3 Tablespoons butter 
2 Tablespoons oil 
6 cups thinly sliced yellow onions (2 lbs.) 
1 teaspoon salt 
½ teaspoon sugar 
3 Tablespoons flour 
7 (14 oz) cans of beef broth 
1 cup red wine 
2 bay leaves 
1 teaspoon sage (dried) 
Salt & Pepper to taste 
Up to 1 Tablespoon instant beef bouillon granules if you want a stronger beefy taste 
Choice of cheese – gruyere, provolone, parmesan, etc 
Croutons or French bread slices 
Directions 
Melt butter with oil in heavy 6 qt. pan.  Add onions & stir.  Cover pan & cook over moderately low heat for 15 – 20 minutes, stirring occasionally until onions are tender & translucent. Uncover pan, raise heat to moderately hot, stir in salt & sugar.  Cook 30 minutes, stirring frequently until onions are rich brown color.  Do not let them burn.
Lower heat to moderate, stir in flour.  Add a bit more butter if flour doesn’t stir into a paste with the onions.  Cook slowly stirring constantly for 2 minutes to brown the flour lightly. 
Slowly pour in about a cup of hot broth stirring to make sure it blends well.  Add remaining broth & wine, bay leaves, sage and bring to a simmer.  Simmer for 30  minutes. 
Season to taste with salt, pepper, and instant bouillon.
If not serving immediately, let uncovered & reheat when ready.  Cover to refrigerate. 
Serving Suggestions
Float bread & top with cheese.  Bake @ 350 until cheese bubbles & slightly brown (about 5-10 minutes).
Watch carefully so it doesn’t burn. 
Another way to serve is to ladle it into oven proof bowls & add cheese.  Top with circle of puff pastry dough big enough to fit over the top of bowl.  Press the pastry down around the bowl to seal it tight.  Cut 1 small slit in the top.  Bake @ 450 for 15 minutes – until top is puffed & golden brown.  Serve immediately.
 

Since you are planning on serving multiple courses, I would suggest the main course be something which can be prepared ahead of time and kept warm.
Although it's a hearty dish which might not work for May, you may wish to try something like this:
 
http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html
 
Fairly simple, and allows you spend time at the table with your guests rather than disappearing back to the kitchen to cook.

If you serve vichyssoise before the beef bourquiqnon, you'll really be able to spend more time at the party instead of the kitchen.

Foodbme:  Cooking wine?  Really?  The recipe sounds great except for that.  Try that recipe with two buck Chuck!
 
Douginvirginia, you have the right idea.
 
Cavandre:  vichyssoise could kill the way I cook!
 
 
 
 

mar52

Foodbme:  Cooking wine?  Really?  The recipe sounds great except for that.  Try that recipe with two buck Chuck!

Actually, she does use real wine after I severely chastised her some time ago. Just forgot to change the recipe!
Unfortunately, $2 Buck Chuck is now $4 Buck Chuck in AZ.

  Phew!

Mar, to be really authentic, don't forget to be incredibly rude to your American guests!

Appetizer:
Julia Childs stuffed mushrooms-best I've ever tasted!