http://frenchcookingfordummies.com French cuisine made easy to whoever is ready to give it a try Tue, 02 Mar 2010 11:49:46 +0000 http://backend.userland.com/rss092 en My French Classics section definitely lacked beef Bourguignon. It's an easy to make recipe although it will require time. If you have a pressure cooker, you'll be able to reduce the cooking time. If not, there is no way you're going to get away with it! Only time gives this ... http://frenchcookingfordummies.com/2010/beef-burgundy-boeuf-bourguignon/ The other day, I was served a similar salad at a restaurant. It was made with white cabbage and green apple. It's been a wonderful discovery, I loved it. It was so refreshing and flavorful! I loved the fact that it was so crunchy and juicy... Long story short, I ... http://frenchcookingfordummies.com/2010/green-apple-and-belgian-endive-salad/ Seafood and fish have always been of my favorite dishes. I've grown up close to the sea and, as a result, my mom did cook it pretty often. It never came to my mind the whole eating fish habit could come to an end. Then widely consumed fishes species started ... http://frenchcookingfordummies.com/2010/baked-scallops-with-parma-ham/ Please welcome Jill McKeever of SimpleDailyRecipes.com who kindly offered to guest a recipe (Thanks again Jill :D ): Garlic soup may not sound like the choice soup to serve at a dinner party, yet you'll be surprised by its mild, dare I say, sweet flavor.  If you love the taste of ... http://frenchcookingfordummies.com/2010/garlic-soup/ This is a special recipe for me, one of my top 5 favorite. Again, nothing very recommended for a strict diet but believe me duck parmentier is succulent ;-) It's a French classic, the classy version of 'Hachis Parmentier' (Shepherd's pie). The original recipe doesn't use Comté cheese, you can replace ... http://frenchcookingfordummies.com/2010/duck-parmentier-with-comte-cheese/ Can't get enough appetizer spoons recipes, I just can't get enough ;-) Their secret resides in mixing textures and getting the flavors not to override one another. In general, 2 to 3  different main ingredients are enough. In this amuse-bouche recipe, we have a creamy texture thanks to the avocado and mascarpone ... http://frenchcookingfordummies.com/2010/grapefruit-avocado-and-crab-appetizer-spoons/ Happy New Year fellow foodies :-D. May 2010 bring you and your loved ones everything you've been hoping for! I'm usually not really good at realizing new year's resolutions, that's why I stopped making them a few years ago. This time is different, I do need to be more organized in ... http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/ Tons of recipes combine spinach and coconut; that's because they perfectly match together ;-). If you never tried the combination, this soup is a perfect occasion for doing it. It's slightly spiced thanks to half a red scotch bonnet chili pepper, a variety of hot chili from the Caribbean.  You ... http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/ It's freezing cold in Paris... I've been dreaming of potatoes and melted cheese for days! French traditionnal cuisine is full of that kind of dishes from our mountain regions. Tartiflette is one of them. Do I need to say my favorite? All I can say is, if you're a cheese ... http://frenchcookingfordummies.com/2009/tartiflette/ Appetizer spoons are great for an "apéritif dinatoire" when your guests are only going to eat finger food. But they're also perfect as an elaborated amuse-bouche to be served before a nice meal. We're in the middle of holiday season, it's a perfect time to share with you this delicious ... http://frenchcookingfordummies.com/2009/coconut-ceviche-appetizer-spoons/