Hey Guys! This week I’m back with a “What I Eat in a Week” but made it interesting by only making FRENCH FOODS! Honestly, it was delicious and pretty simple too! I never went to culinary school and they say French cuisine and techniques influenced the way we cook all over the world, so I thought I’d give the easier ones a try! If you liked the recipes, here they are written below.
Turkey (or ham) and Brie mushroom crepe
Pre bough crepes – I bought mine from Gelsons but it’s by the brand Melissa’s. I’m sure you can find similar crepe already made at most stores now.
2 slices of ham or turkey
3 thin slices of brie
1/2 cup mushroom, sliced
1 tbsp chives, minced
1 garlic, minced
handful spinach or greens
a little bit of butter
In a small pan, melt the butter and then add the garlic, chives, and mushrooms. Add a pinch of salt to flavor and saute for a minute or two. Throw in the handful of greens and let it wilt. Turn off the heat and add the slices of brie so it gets nice and melty.
In the meantime, add the crepe to a plate and add the ham or turkey. Layer it with the mshroom mixture and fold over. You can try to create it into an envelope or into a triangle, or roll it up. Add chives and enjoy!
Brioche “Bostock” with cherry preserves
a few slices of store bought brioche bread
cherry preserves (raspberries, or apricot, or your fav jam works too)
2 tablespoons, room temperature
2 tablespoons sugar
1/2 cup ground almond meal
1 egg yolk
1 tsp almond extract
pinch of salt
sliced almond
In a food processor, add all of the ingredients in and give it a whirl.
Spread the brioche on one side with some european butter, about 2 tbps of cherry preserves, add the frangipane mixture, and add a few slices of almonds. Bake at 350 for 12-15 minutes until the frangipane is golden brown. Remove and let it cool. Dust with powdered sugar (optional). Enjoy!
Crispy truffled potato omelet (by Jessica Merchant of How Sweet Eats)
2 tablespoons unsalted butter
1 medium Yukon Gold potato, peeled or unpeeled, diced
Truffle salt
Freshly cracked black pepper
5 large Pete and Gerry’s Organic Eggs
Pinch of kosher salt
2 ounces freshly grated white cheddar cheese
2 scallions, thinly sliced
Full recipe can be found here: ttps://www.peteandgerrys.com/egg-recipes/crispy-truffled-potato-omelet
Jambon Beurre
A good crusty loaf of french baguette
Good quality ham (preferably from the deli)
European butter, room temp
dijon mustard
Swiss / Grueyere cheese (optional)
I like to toast the baguette up for a few minutes so it’s nice and warm. Cut it open and spread the salted european butter. Add a smidge of dijon mustard, and layer in the ham slices. You can add some brie or swiss cheese (optional) if you’d like. Enjoy with some fresh veggies dipped in aioli.
Aioli recipe:
1/2 cup mayonnaise
1 tablespoon french dijon mustard
1/2 tsp kosher salt
1/4 tsp thyme
1/8 tsp smoked paprika
2 tsps lemon juice
1 garlic
Mix everything well and let the flavor concentrate for about 30 minutes.
Julia Child’s Chicken with Mushroom & Cream… .and leeks (added by moi)
Here’s her original recipe – I didn’t follow it exactly and took down the butter and cream amount.
2 chicken breasts (boneless/skinless) – I used chicken thigh
1 teaspoon fresh lemon juice
pinch of white pepper
5 Tablespoons butter
¼ lb button white mushrooms, sliced
2 Tablespoons shallots or onions, diced
⅛ teaspoon salt
Sauce:
¼ cup chicken of beef stock
¼ cup dry vermouth
1 cup of whipping cream
salt/pepper to taste
2 tablespoons fresh parsley, chopped
Full recipe can be found here: https://www.justapinch.com/recipes/main-course/chicken/julia-child-s-chicken-breasts-w-mushrooms-cream.html
Ratatouille
1 zucchini, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunk
1 yellow squash, cut into 1 inch chunk
1/2 a medium red onion, cut into same size
1/2 an eggplant, cut into same size
2 garlic, minced
1 tsp herb de provence
1 1/2 cup crushed tomatoes
olive oil
In a large baking sheet lined with foil, add the veggies and drizzle with olive oil and pinch of salt. Roast at 450 for 15 minutes until golden brown.
In a large dutch oven, add olive oil and heat to medium high. Add the garlic and let it saute for a couple of mnutes, then the herbs de provence. Stir and then pour in the crushed tomatoes. Let it get hot and then add the roasted veggies in. Mix well and season with salt and pepper to taste. Enjoy!
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