Everyone knows that the French can cook. (Seriously, how do they manage to do bread and butter better than the rest of the world?) And if you were lucky enough to grow up with a French grand-mére, you didn’t even need Julia Child to teach you how to make a classic boeuf bourguignon. Here are 15 old-school recipes she’d be proud to see you make. Bon appétit.
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Photo: Liz Andrew/Styling: Erin McDowell
Cheater’s White Wine Coq Au Vin
Coq au vin sounds like something that should take all day, but this one-pot version is ready in under an hour. Make sure to save a glass of wine to sip on while you cook.
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Photo: Liz Andrew/ Styling: Erin McDowell
Slow-cooker French Onion Soup
French onion soup is one of our hands-down favorites. There’s the savory broth, crusty bread and a mound of melted Gruyère. Plus, this hands-off version cooks in the slow-cooker all day, so you can go about your business with visions of cheese pulls dancing in your head.
Your grand-mére’s version was probably filled with duck and sausage. But we like Coterie member Phoebe Lapine’s lighter veggie version for a change of pace.
We’ve all made baked Brie with a whole jar of jam spread on top. But to class it up, follow the lead of Coterie member Gaby Dalkin (and French grandmas everywhere) and switch to the slightly funkier Camembert, with a simple herb topping.
Who needs pancakes when you can have these paper-thin crepes to devour? Eat them for dessert, or a particularly indulgent breakfast.
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Photo: Liz Andrew/ Styling: Erin McDowell
30-minute Cheater’s Bouillabaisse
Your grand-mére probably spent hours on her bouillabaisse, and used every kind of fresh seafood she could find. But narrowing it down to just a few—cod, shrimp and mussels—and using canned tomatoes and seafood stock makes this an easy weeknight meal.
An open-faced version of our favorite sandwich—crusty bread, tangy mustard and a creamy Gruyère cheese sauce. We’re not exactly going to call this diet food, but the smaller size makes it just a little more manageable.
We don’t understand how the clafoutis—a baked custard dish studded with fresh fruit—manages to be so creamy and so light at the same time. But we’re willing to keep making them until we figure it out.
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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Cheater’s Slow-cooker Beef Bourguignon
Don’t tell Grandma (or Julia Child), but when you’re making beef bourguignon, the slow-cooker is truly your best friend. Set it, forget it and come home to melt-in-your-mouth tender meat.
A classic quiche Lorraine will always remind us of lunch at Grandma’s, and thanks to Heidi Larsen, we’re ready to carry on the tradition. Using a make-ahead pie crust makes it super simple to throw together.
The secret to this easy tarte tatin is store-bought puff pastry (Coterie member Katie Workman always has the best time-saving tips). But we promise, it still looks and tastes just as good as the homemade version.
Potatoes with cream sauce and plenty of melted Gruyère? Yeah, we’re on board. This is not everyday food, but once in a while it certainly hits the spot.
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Erin McDowell
Lemon And Herb Roast Chicken
It’s practically the law in France that Sundays involve a big family meal with a roast chicken at the center. We can’t think of a nicer way to start the week.
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Photo: Eric Moran/ Styling: Erin McDowell
Frozen Chocolate Soufflé
Making a classic soufflé can be a bit intimidating, but it pays to do it a day ahead of time. Once you’ve assembled, stick it in the freezer overnight, which helps keep the shape and texture.
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A la Meuniere. This translates as “in the style of the millers wife”, and refers to fish that is floured, sautéed in butter, and then served up with the butter, lemon juice and some parsley.
Most liquid products are sold in measurements of liters/litres (L), centiliters/centilitres (cl), milliliters/millilitres (ml), but in recipes, you are often asked to use the liquid in milliliters.
One of the most celebrated recipes is Coq au Vin, a classic French dish that showcases the art of slow cooking. Julia's detailed instructions guide readers through every step, from browning the chicken to perfection to creating a flavorful sauce with red wine, mushrooms, and bacon.
Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means "preserved." In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.
A meal in France, as in many Mediterranean countries, often begins with vegetables, Dr Cohen says, either cooked or in a salad. This means that even if rich sauces, cheese or red meat follow, the meal has started nutritiously. France's latest national dietary survey bears this out.
Every chef in the world, no matter their language or nationality knows the phrase Oui Chef! It is a universal response to the Head Chef that signifies respect. They give an order and it's Oui Chef! And that is what we say to you, the most creative, hardest-working chefs on the planet - Oui Chef!
The French chefs were the only ones that recorded these techniques and recipes in a way that they could be shared with other parts of Europe. From these records, other countries became exposed to the jargon the French used. They followed it since it seemed easier with fewer words to describe a technique or recipe.
The French chefs were the only ones that recorded these techniques and recipes in a way that they could be shared with other parts of Europe. From these records, other countries became exposed to the jargon the French used. They followed it since it seemed easier with fewer words to describe a technique or recipe.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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