French Recipes

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Basil and Chive Flavored Homemade Butter Recipe

Nope, this is not ice cream. I can't believe it's butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).

The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You'll never waste your remaining cream again.

For the more traditional method, check out the tip section.


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Spinach and Artichoke Croquette Recipe

Spinach and Artichoke Croquette

07.29.09 by Jackie

A croquette is a moist filling that is breaded and then fried.  Potatoes, seafood and vegetables are popular varieties.  I wanted to make a healthy version today, so I stuffed mine with artichokes and spinach. I added some mozzarella as well because I love it when the croquettes are hot and stringy on the inside.

The name "croquette" is from the French verb croquer which means "to bite with a crisp crunch". You can serve it as an appetizer (they are kid-friendly) but you can also stuff a sandwich with several croquettes for added texture and consistency. I used an herb ciabatta bread. I'll post the recipes of the spreads I used and the rest of the elements for the sandwich tomorrow.


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Lamb Medallion Dijonnaise Recipe

Lamb Medallion Dijonnaise

07.26.09 by Jackie

We served lamb medallions dijonnaise as an appetizer during our wedding reception 4 years ago in July. I thought recreating the dish would be a nice way to relive the memories, especially since I didn't get to eat much on our wedding day. We had a little family gathering this weekend so I made the medallions of lamb and placed them on sweet onion crostini. I garnished them with Dijon mustard and some chives from the garden.

If you're not a big fan of lamb, you can use spice as I did in this dish to mask the strong flavor of the meat. I crusted the sirloin with black pepper, cumin and sumac powders. I also added some cumin and coriander to the sweet onion relish to give it a slightly Indian vibe.


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Vegetarian Quinoa and Eggplant Caviar Recipe

"Chose promise, chose due!" This is a French expression that translates as promises are made to be kept.

As promised, this is the recipe of the vegetarian equivalent of fish caviar that I served my "vegetarian" dinner guests last night. I paired it with mini-crumpets and a little dollop of crème fraîche in between.

This recipe was inspired by the Tassajara Cookbook by Karla Oliveira, which is an excellent resource for vegetarian party food recipes. The quinoa grains and eggplant seeds resemble the original fish eggs. It is basically eggplant caviar, very similar to baba ganoush, mixed with cooked quinoa.

For more flavor, I topped it with an Asian-style mint and cilantro sauce that added a beautiful, bright green color.


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Crumpets Recipe

Crumpets

07.10.09 by Jackie

Crumpets are very similar to pancakes, but they are much smaller. I love the characteristic holes on top. Those holes are a result of the addition of extra baking soda to the yeast batter. Crumpets are perfect either savory or sweet, and just saying the name sets the perfect mood for a fancy tea party or Sunday brunch.

I hosted a dinner for vegetarians tonight, so I served the crumpets as appetizers. I placed a little dollop of crème fraîche and vegetarian quinoa caviar on top. It was so good.

 

 


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