Our favorite fast and easy French recipes for weekly meals
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These easy French recipes will help you create simple but unforgettable meals in 45 minutes or less. Assemble a summer nice salad with Julia Child, warm the camembert and wild mushrooms with Daniel Boulud; Make the Marseillaise shrimp stew with Melissa Clark and whisk a jam of frog – an inspired plug of the chicken breast with Jacques Pépin. These are our favorite French dishes that we manufacture again and again.
Pepper steak with red wine sauce
Cormack
This recipe requires a steak side by side cut and attached with butcher string. The rich stove sauce – made of red wine, butter, broth and background (alias the delicious golden pieces still glued to the pan) – completes the peppery bite of the steak. It is, after all, encrusted with pepper grains!
Branzino with Mesclun and Tomato-Herbes of Provence Vinintete
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Sprollen
Branzino sweet and sweet (also known as sea wolf, French for “Wolf of the Sea”) is noted before it is fried so that it holds its shape. A mesclun green vegetable cloud form the base of a salad of herbs thrown into a tomato vinaigrette.
Niçoise Salad
Matt Taylor-Gross / Food Stylist Barrett Washburne
Festival of a salad, this classic Julia Child recipe incorporates tuna and anchovies, olives and capers, hard eggs and steamed potatoes, as well as green beans and fresh tomatoes. Enjoy a sunny day with a glass of rosé champagne.
Provencal chicken
Andrew Bui / Food Styling by Max Rappaport
This chicken group with a single tomato skillet from Provence serves all the classic flavors in the south of France: fresh rosemary, garlic, olives and anchovy paste. Serve with the best crisp bread you can find (or cook).
Boursin Omelet
This omelet, although simple, is anything but basic. From the bar to San Francisco of chef Michael Tusk to wine, Verjus, the easy recipe is a tribute to cheese and butter. It is perfect with a crunchy green salad and a cold glass of Chardonnay.
Croque sir
Matt Taylor-Gross / Food Styling Debbie Week
One of the rare sandwiches that requires a fork and a food knife, the robust croque Monsieur is also extremely worthy of dinner. The ham and Gruyère are covered with a creamy Mornay sauce; Add an egg and it is a ma'am croque.
Goat cheese
Chef Ludo Lefebvre layers of tart goat cheese, hot cayenne and thyme and earthy nutmeg in this conventional French cheese soufflé, a airy making of Béchamel still folded as well in whipped egg whites.
Loud cheese
Huge galdones / food style by Christina Zerkis
An aperitif or an easy, delicious and economical snack, strong cheese is a traditional cheese spread made with the remains and ends of cheese mixed with white wine, garlic and herbs. Jacques Pépin updated his family recipe after his wife, Gloria, suggested that he use a food processor to speed up the preparation time; Now it takes for little as 10 minutes.
Péton with fennel grenobloise
The quick -cooked scallops are an elegant and easy main, especially here with sweet jumped fennel completed by a lemon butter sauce speckled with brackish capers. The best of all: this tasty dinner can be served in just 12 minutes.
Ham steaks in Madeira sauce
Inspired by the famous signature dish of the French chief Alexandre Dumaine, called the Morvandelle ham, Julia Child developed this recipe for mushroom and Madeira ham, which she called one of her “quick entries for fancy people”.
Chicken dijon
This Moutardy chicken stew of the food writer Melissa Clark meets in just 45 minutes thanks to the use of pests, which cook quickly and evenly. Serve with crisp bread to mop the sauce thickened in frâiche cream.
Chicken breast with garlic and parsley
Jacques Pépin's riff on frog legs – which uses a boneless chicken breast in their place – simply throws the meat into a super -fine flour before adding garlic and parsley to the pan. In just 20 minutes, enjoy this meal of the week with lemon quarters and a glass of cold wine.
Pan -fried cod with spicy aïoli mold
The mayonnaise bought in store is the MVP of this simple but sublime dish of chef Eric Ripert. The molds and cod cook in a few minutes, and all dinner can be on the table in just 30 minutes.
Marseille style shrimp stew
Melissa Clark dismisses Garlicky rust on toast just so that they can be soaked in this stew of scented shrimp, inspired by the seaside town of Marseille and flavored with fennel, orange, cloves and saffron.
Hot camembreber with wild mushrooms fricassee
This cooked aperitif by chef Daniel Boulud contrasts hot and sticky cheese with crunchy nuts, wild mushrooms and fresh herbs. Ready in just 30 minutes, it has a taste of a dish that has taken much more time.
Leek and Gruyère Tart
Tina Rupp
This fast pie combines a frozen puff pastry bought in store with finely trenched leeks, grumpy grated gruyèrere and prosciutto thin paper. Bake for 20 minutes to give an elegant and simple centerpiece to a meal, better associated with a grass salad and a Californian pinot black with the bay.
Lemon chicken
In this fricassee of chef Katy Sparks, a whole chicken sizzles in butter until it is crisp. Morels and shallots are added to the pan, and a sauce rich in lemon, lemon juice and more butter is cooked to the perfection of citrus. Serve with thin asparagus in pencil.
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