Posts Tagged ‘french’

French Onion Chicken with Gruyere

Posted March 22nd, 2013 by girlversusdough

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French Onion Chicken with Gruyere
Holy moly! Mamma mia! Hot dang! Winner winner, chicken dinner! Mmmkay, you get the picture – this French Onion Chicken with Gruyere is DELISSSHUS. Before we go any further, I have to tell you: this dish is not for the faint of heart. It’s only for those who love French onion soup, chicken and/or melty, bubbly cheese. Which shouldn’t be a problem. Alrighty, then – onward!   In a humungous skillet (or just a large one)... Read More ›
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Cheesy Canapés with Roasted Tomatoes and Anchovies

Posted June 20th, 2012 by bevcooks

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Cheesy Canapés with Roasted Tomatoes and Anchovies
Appetizer. Of. A. Lifetime. Have you ever heard of canapés? You say it like this: can-eh-pay. Like Chesapeake Bay. But not really. It comes from the French word "couch" because it's little bread squares with garnishes on top. Little appies! They're CUTE, people. So get ready for this. I made some the other day whilst alone and slightly vulnerable due to things I shan't go into... Best. And. Worst. Idea. Ever. Um, listen. Crispy bread s... Read More ›
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How to Make Crepes

Posted May 26th, 2012 by tbspnate

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How to Make Crepes
Mais, oui, crepes are one of the tastiest, most versatile and easiest foods around. Crepes are so hot right now – and not just in the literal sense. Food trucks and coffee shops are getting in on the French fare trend and serving up the European street food in endless combinations of fillings, inspired by everything from curries to pumpkin pie. Want to get in on the fad? Just grab a small skillet and some ingredients and meet us in the kitc... Read More ›
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Greek Yogurt and Berry-Stuffed Wheat Crepes

Posted May 7th, 2012 by girlversusdough

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Greek Yogurt and Berry-Stuffed Wheat Crepes
There are few things on this planet that are easier to make than crepes. I kid you not – just a handful of ingredients (that you are more than 50% likely to have on hand, unless you’re one of those people who stores shoes in their oven) whisked together, some oil, a pan and 20 minutes and BAM! Crepe magic in your kitchen. I tend to make this Greek Yogurt and Berry-Stuffed Wheat Crepes recipe toward the end of the week, when our grocery li... Read More ›
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French Cooking Terms Demystified

Posted August 6th, 2011 by tbspnate

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French Cooking Terms Demystified
Julienne, chiffonade, au jus … here's what all that French cooking jargon means. Have you ever opened a cookbook and felt like you were expected to know another language just to read it? Well, actually, you are – sort of. Because France was (is?) seen as the culinary capital of the world, there are a lot of French cooking terms worth knowing if you plan to take your cooking to the next level. If you’re still learning, here’s a handy chea... Read More ›
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Fast French Baguette

Posted July 27th, 2011 by girlversusdough

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Fast French Baguette
I’ve been consistently baking bread for nearly two years. To the bread connoisseur or professional baker that’s a blip on the radar, but for me, it’s been a long, wonderful journey of learning how to make from-scratch bread in my home kitchen. I’m proud to say I have learned a lot along the way (though I still have much to learn). Of course, there have been plenty of moments of disbelief (“There’s no way I can make bread at ho... Read More ›
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How to Make a Soufflé

Posted July 23rd, 2011 by tbspnate

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How to Make a Soufflé
You don't need to be a fine French pastry chef in order to make a masterful soufflé. At its core, a soufflé is a type of light cake baked with eggs. Of course you can't just take any cake with eggs in the batter and call it a soufflé. As with many gourmet treats, what makes a soufflé special is all in how its ingredients are prepared. What's in a Soufflé A soufflé may be a savory main course or a sweet dessert. There are all kinds of sou... Read More ›
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Gougeres – French Cheese Puffs

Posted March 4th, 2011 by girlversusdough

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Gougeres – French Cheese Puffs
It’s hard to believe sometimes, but there is such a thing as “too much of a good thing.” When it comes to recipes, this is especially true. I mean, who wants to eat a cake made with fudge, peanut butter, toffee, caramel and bacon? OK, this could actually be good – but I think you get the point. Sometimes, simpler is better. That’s why I love these Gougeres. They’re simple to make, and there’s a clear star of the show on the in... Read More ›
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