Click here to find the following French Recipes
Provencal Beef Stew
Mousse au Chocolat
Moules Marinieres (Seaman’s Mussels)- Mussels in
Easy Peche Melba (Peach Melba- Peche rhymes with
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
See below this page for Creme Brule Recipe
Click here for Bourride of Monkfish Sete-style
Crème Brulee Recipe
This recipe comes from the “Silver
Palate Cookbook”, a stalwart of Linda’s
kitchen library. It is very easy and
turned out to be good. Here's what the
custard looked like coming out of the
oven in the water bath.
Creme Brulee Recipe
2 1/3 cups heavy cream
2/3 cup milk
¼ cup granulated sugar
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract
¾ cup light brown sugar
1. Preheat oven to 300 deg F
2. Heat cream, milk and sugar in a heavy saucepan to almost boiling. In a separate bowl
beat whole eggs and extra egg yolks together well.
3. Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan.
Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the
back of the spoon (3 to 5 minutes- you will notice a definite thickening of the custard); remove
from heat. Stir in vanilla.
4. Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches
across. Set dish or dishes in a large pan and place on the middle rack of the oven. Pour hot
water into the outer pan to come level with the custard.
5. Bake for 35 to 40 minutes, until center of custard is set. When done, remove custard
from water bath and cool. Cover and chill.
6. A few hours before serving, preheat broiler. Sift brown sugar evenly over top of custard,
spreading to the edges. Set custard under broiler as close to heat as possible. Broil until
browned but no burned, about 1 ½ minutes. Watch closely. Remove and chill. Serves 6.
Serve with a sweet white wine, such as a Sautern or sweet riesling.
Dauphine-style Potato Gratin
This easy recipe comes from the “France
the Beautiful Cookbook”. Linda made
these last weekend for a family get-
together. She did them in individual
baking dishes as shown at left. They
turned out to be excellent, and they will go
with many different main course dishes.
Meanwhile, peel the potatoes, wash and pat dry. Using the shredder attachment of a food
processor, slice them very thinly. Add to the saucepan with salt, pepper, cinnamon and nutmeg.
Cook for 5 minutes, turning the potatoes carefully.
Butter a 10 x 7 in (26 x 18 cm) baking dish. Add the potatoes and smooth the surface with a
wooden spoon. Bake until golden brown, about 50 minutes. Serve hot from the baking dish.
Dauphine-style Potato Gratin
1 clove garlic
¾ cup (6 fl oz/200 ml) milk
6 tablespoons heavy (double) cream
1 lb (500 g) boiling potatoes
Salt and freshly ground pepper
2 pinches of cinnamon
Preheat oven to 375 degrees F (190
deg. C). Peel the garlic and crush in a
garlic press into a large saucepan. Add
the mild and cream and bring to boil over