French Recipes

View All | View Summaries
Croque Madame Sandwich Recipe Recipe

Croque Madame Sandwich Recipe

08.26.09 by Jackie

My little munchkin loved the croque-monsieur and she asked for the same lunch the next day. I decided to make another version of the same sandwich: the famous croque-madame. The croque-madame is essentially a croque-monsieur topped with a sunny side up egg.  If you ever get confused about which sandwich is which, just remember that the "female" version is just like the "male" version, but with extra flavor .

I added ketchup and flat-leaf parsley to create the face of an angry clown to make the sandwich kid-friendly and more playful. In case you were curious, she loved it!

For those of you who are wondering if the croque-mademoiselle exists, it does! It's supposed to be more delicate like a diet version, with whole wheat bread.

* I want to give a special shout out to Cookie and OysterCulture, who mentioned that they also make croque-madame at home.


Full Recipe...
Croque-Monsieur: A Perfect Back To School Lunch Recipe Recipe

In France, the croque-monsieur sandwich is as much a staple of school children's lunches as the PB&J is in America. I grew up with them, and they are still the ultimate comfort food for me. 

The girls are going back to school today and I wanted to share with them one of the fondest culinary memories of my childhood. When I was in middle school, I would come home early on Wednesdays. Since I didn't eat lunch at school, I would always make myself a croque-monsieur.

Croque-monsieur is super easy to make. All you need is a few ingredients such as sliced white bread, emmental cheese and ham (I used smoked turkey). To make it fancier, I bind all the ingredients together with a Mornay sauce, which is basically a béchamel with cheese. I use béchamel a lot; it's really just a white sauce made of flour, butter and milk.

 


Full Recipe...
Mulberry Jam Recipe Recipe

Mulberry Jam Recipe

08.13.09 by Jackie

Mulberries look similar to blackberries, but they taste totally different. They are a combination of sweet, tart and peppery flavors.  They are native to India, Pakistan and Iran.  I believe the leaves are used to cultivate silkworms.

Lulu's dad, who is from India, loves mulberries.  I think they remind him of his childhood.  We always catch him red-handed when he sneaks out to the garden to pick mulberries. Mulberries are very difficult to pick without their leaking a little bit of juice. His white shirt and hands get stained with the juice of the berries and he comes back to the house with a grin on his face.

The darker they are, the better they taste. Daddy gathered a bunch of the fruit but the girls ate a lot of them and left me about a quart. No ripe mulberries were left on the tree. But what was left was more than enough to make some jam for breakfast. I made the jam so that we could enjoy mulberries during the fall and winter, but I have a feeling they won't make it that far!

Mulberry jam recipe


Full Recipe...
Carpaccio de Radis (Radish Salad with Herb-Infused Olive Oil) Recipe

I love red radishes. It's such an under-utilized and under-appreciated vegetable. The taste is clean, crisp, and mild. Unlike daikon or other kinds of radishes, they don't have a harsh mustardy flavor. Traditional carpaccio is thin slices of raw meat or fish, but I made a "carpaccio" out of the radishes by thinly slicing them with a mandoline.

In France, we would simply eat them with good quality butter, salt and pepper. Since the butter here in the US isn't as flavorful as the yellow butter produced by the grass-fed cows in France, I decided to liven up the dish with a truffle-Meyer lemon vinaigrette to make it more appealing. I drizzled Italian flat-leaf parsley-flavored oil for color. I chose flat-leaf parsley because it has a much milder flavor than cilantro. I wanted the radishes to be the focus of the dish and not be overpowered by other ingredients.


Full Recipe...
Navets Persilles (Roasted  Turnips in Tarragon Parsley Butter) Recipe

Navets persillés are roasted  turnips in curly parsley butter. Roasting vegetables brings out great flavors and the addition of butter brings a nutty aroma.

Curly parsley and tarragon make the dish pop with a bright green color. I added tarragon for a nice licorice flavor. 

Navets persillés are a nice accompaniment to any kind of meat. I served them with the pheasant I made for my 4-course French meal in honor of the movie "Julie and Julia".

In France, every meal is served with a piece of bread on the side, generally sliced baguette. The meal is usually composed of a salad, a meat or fish accompanied by a vegetable and the essential piece of baguette. No other carb is necessary.


Full Recipe...