25 Classic French Recipes

By Dr. Jay Polmar

I love French food - most people do. I've researched and created an easy to follow Classic French Recipe book with 25 fantastic recipes. Prepare a delicious Brunch, Dinner or Party. Easy to prepare, ingredient lists, instructions and so easy to make recipes include:
Pommes de Terre a la Boulangere: Potatoesa la Bakery Warm Salmon Niçoise, French Onion Soup, Three-Cheese Soufflés, Ultimate French Omelette, Chicken Liver & Pineau Pâté, Coquilles Saint-Jacques, Sole Meunière, Poulet Basquaise (Pepper and Tomato Chicken Stew), Pissaladiere, Soup au Pistou, Ratatouille, Aligot Fondue Savoyarde, Coq au Vin, Quiche Lorraine, Boeuf Bourguignon, Salad Nicoise. DESSERTS: Mousse au Chocolat, Strawberry Crepes, Lemon Madelaines. Quick Tarte Tatin, White Chocolate, Crème Brûlée, Macarons, and more.

Sounds great - like eating at a Five-Star French Bistro - and you can do it in your own home. Why not start today with 5 course meal that makes your mouth water.

• Language: English
• Publisher: Dr. Jay Polmar
• Release date: Mar 29, 2018
• ISBN: 9781370873999

Dr. Jay Polmar

Dr. Jay Polmar has created a unique world of self-empowered thought to help you create the reality that you desire. Starting from the very first book that you read, you will realize your own power surfacing. Welcome to your own self-empowered world!

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RECIPES

Pommes de Terre a la Boulangere: Potatoesa la Bakery

Ingredients

• 3 tablespoons butter • Kosher salt and freshly ground

• 1 tablespoon olive oil black pepper

• 4 onions, sliced • Fresh thyme sprigs, leaves picked

• 2 pounds potatoes, thinly sliced • 2 cups beef stock

Directions

1 Preheat the oven to 300 degrees F.

2 Melt half the butter with the olive oil in a sauté pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

Warm Salmon Niçoise

Ingredients

• 400g baby new potatoes, halved

• 2 salmon fillets, skin on, (about 140g/5oz each)

• small handful black olive (we like Kalamata)

• small handful sundried tomato, chopped

• 1 garlic clove, crushed

• juice ½ lemon

• 1 tbsp. olive oil

• 200g green beans

Directions

1 Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 minutes until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 minutes until tender, adding the beans for the final couple of minutes. Drain the veg, then tip into a large bowl.

2 Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

French Onion Soup

For the soup

• 4 large Spanish onions (about 900g/2lb)

• 3 tbsp. extra virgin rapeseed oil

• 4 thyme sprigs

• 2 bay leaves

• 300ml dry white wine

• 1 rounded tbsp. plain flour

• 1 tbsp. Swiss