http://frenchcookingfordummies.com French cuisine made easy to whoever is ready to give it a try Wed, 27 Jul 2011 21:51:21 +0000 http://backend.userland.com/rss092 en You might have noticed I haven't been posting for a while. My followers knew I had a business project, it's actually going pretty well. And hardly leaves me much time to do anything else... I'll keep posting in the near future but maybe not as regularly as I would like to. ... http://frenchcookingfordummies.com/2011/blue-cheese-walnuts-bresaola-roll-ups/ A friend of mine recently gave me a fabulous book on how to make all kind of spreads. This particular raspberry and black pepper curd recipe picked my curiosity... Raspberry and black pepper, really?! Well, let me tell you these two perfectly match! Used in the right proportions, black pepper amazingly ... http://frenchcookingfordummies.com/2010/rasberry-black-pepper-curd-recipe/ Here are some cute savory flans really easy to make. They're a perfect side dish for fish or meat and you can find thousands of variations. This recipe features Parmesan, goat cheese and spinach. Once you've mastered them you can let your imagination fly and try broccoli, cauliflower, carrots, eggplants ... http://frenchcookingfordummies.com/2010/parmesan-goat-cheese-and-spinach-flans-recipe/ My life is pretty crazy right now, I'm having a hard time finding moments to post :( But don't worry, I keep cooking and shooting so I'll have a lot of dishes to share with you once I can escape more often from by business! This lamb and pistachio skewers recipe was ... http://frenchcookingfordummies.com/2010/lamb-and-pistachio-kebabs-recipe/ Bechamel sauce is a basic in French cooking. It's a thick sauce made of butter, flour, milk and nutmeg that adds creaminess to a lot of famous French dishes. You can use it for making veggies au gratin with spinach, egg plant, Belgian endives or anything you like! Bechamel is ... http://frenchcookingfordummies.com/2010/bechamel-sauce-recipe/ There are many ways of cooking rabbit in French cuisine but with mustard sauce is the most famous of them. In my version of the recipe, I use both Dijon mustard and old fashioned mustard. That's because old fashioned mustard doesn't taste as strong as Dijon mustard. It's a way ... http://frenchcookingfordummies.com/2010/rabbit-in-mustard-sauce/ This is the simplest recipe you can make when craving for a fresh salad on a hot summer day. It's extremely easy to prepare and you might even have all the ingredients at hand already ;) It's a very typical Mediterranean bean salad recipe. A very good basic you'll be able ... http://frenchcookingfordummies.com/2010/two-pepper-and-bean-salad/ Have you ever had profiteroles? it's a pastry combining vanilla ice cream and warm chocolate sauce... How does that sound? It's pretty simple to make once you get the pastry texture right. If you make it too dry or too liquid, your puff pastry won't "get up" in the oven. Every ... http://frenchcookingfordummies.com/2010/profiteroles/ Watch out, fabulous entrée recipe coming out! Ok, there are a lot of weird ingredients involved but they can easily be replaced. Kumatoes are a brown kind of tomatoes. They taste a little sweeter than regular tomatoes but f you can't find any, you'll be fine with tomatoes. Same story ... http://frenchcookingfordummies.com/2010/spinach-asparagus-shrimp-salad/ This recipe is a huge classic. French supermarkets sell tons of the frozen version everyday. But let's face it, these industrial substitutes are pretty much awful. Nothing compared to the real flavor and most important: you never really know for sure which meat is in it! It's one of the easiest ... http://frenchcookingfordummies.com/2010/chicken-cordon-bleu/