French Recetas

Garlic Soup, With Poached Egg

thewednesdaychef.com julie powell of julie/julia project julia child mastering the art of french cooking

Herb Pistou

A different take on pesto, though why herbs need to be blanched is beyond me

Blueberry Clafouti

The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like…

Mollet Eggs Florentine

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk…

Chicken Dijon

Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It…

Bacon Rose Quiche

This Bacon Rose Quiche is so rich and creamy; it will melt in your mouth. It’s the best quiche recipe I have ever tried! Bacon slices made into…

Budget-Friendly Garlic & Mushroom Pasta

Soy sauce, tofu, mushrooms and pasta aren’t a typical combination. But, it works well in this dish. A tasty and…

Lentil Salad with Chevre

This salad looks great presented in a butter leaf lettuce cup with a bit more chevre sprinkled on top. You can also use yellow lentils.

Fondue - Gouda/Gruyere & Bacon

A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a…

Lemon-garlic Chicken with Olives

This is a delicious dish. The roasted garlic is so good you will want to spread it on the bread you serve this…

Raspberry Creme Brulee

A delectable crème brule with a surprise: a bottom layer of raspberry gelee.

chicken cordon bleu

Steamed Suzuki Seabass with Truffles

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream,…

French Potato Pie with Cheese and Chives

Pie can be baked earlier in the day and reheated at time of serving, though it is better when it is…