What makes this recipe a “French Style” Macaroni Gratin?

Known in French as “Gratin de Macaronis”, this staple French dish is a winter favorite amongst most families. And like virtually all popular French recipes, many home cooks have their own twists on it – adding vegetables, herbs, and spices. But the most popular version of this recipe is this one, made with a Béchamel sauce, bacon bits (known as “lardons”), Gruyère cheese and topped with breadcrumbs. 

The Béchamel Sauce

The most French detail of this dish is the making of the sauce, consisting of a quick Béchamel – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in many French gratins (ie. Cauliflower Gratin) or to top off Croque-Monsieurs.  

For making a béchamel, I usually use a ratio of 2 cups (500ml) 2% or whole milk for about 50g of butter and about 50g of flour. I sometimes use a little less or a little more flour and butter, if I want the sauce to be lighter or thicker. For this recipe, I choose to use less butter and flour to create a lighter bechamel – since it will then be combined with pasta, bacon and breadcrumbs.

The quick Béchamel is then spiked with nutmeg, Dijon mustard and Gruyère cheese to create a rich sauce with typical French flavor. 

If you’ve never made Béchamel sauce before, don’t fret. It is a simple process. Simply follow the instructions and step-by-step photos for assistance. 

The Pasta: Macaroni

This dish is typically made with macaroni pasta, but you can of course opt for another type of short pasta if you want: penne, rigatoni, fusilli, elbow pasta, etc. Cook the pasta according to the instructions on the box. And make sure you salt the pasta water generously before adding the pasta in.

You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. This is also a great recipe to use up leftover pasta. 

“Lardons” or Bacon Sticks

In France, home-cooks commonly use “lardons” for this recipe. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France but are much harder to find in North America. So, to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite – not as crisp as store-bought bacon bits.

The Cheese: Gruyère or Emmental

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I liked to buy a block of it and grate it myself.

Gruyère and Emmental cheeses are subtly salty with lovely nutty notes. They both melt beautifully and create a rich, creamy sauce for this recipe. They are pricier than cheddar, but really make a big difference for this recipe.

The Breadcrumbs

For the breadcrumbs, I highly recommend you make your own, if you have stale bread on hand. You can simply grate it by hand with a cheese grater or by pulsing it in a food processor. Otherwise, you can opt for store-bought breadcrumbs. Just make sure they are salt-free and with no seasoning. We will be stirring the breadcrumbs with parmesan, so they don’t need extra flavoring, or the dish may end up too salty.

Can I prepare this dish in advance?

Yes. You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce, so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.

You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, preheat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

How to store this Macaroni Gratin

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. You can then reheat it in the microwave or in the oven for about 20 minutes at 350F (180C). 
• I don’t recommend freezing this gratin. 

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Macaroni Gratin

Print Recipe

Serves: 6 people Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g cooked macaroni pasta
1 ½ tbsp (20g) unsalted butter
2 tbsp (16g) flour 
2 cups (500ml) 2% mf milk
½ tsp freshly ground black pepper
¼ tsp freshly ground nutmeg
1 tsp Dijon Mustard
1 cup (100g) grated Gruyère cheese (or Emmental)
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
2 tbsp (30g) grated parmesan cheese
3 tbsp (20g) breadcrumbs
¼ tsp freshly ground black pepper

Instructions

Preheat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Step 2 - Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens, for about 8-10 minutes. When dunking a large spoon into the sauce and running a finger over the back of the spoon, the streak should remain clean. Turn the heat to low and stir in the black pepper, nutmeg, Dijon mustard and grated Gruyère. Adjust seasoning if needed (salt) and set aside. Turn the heat off.

Step 3 - Add the cooked macaroni, stir to coat evenly and transfer into a large baking dish.

Step 4 - Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel (to absorb excess fat).

Step 5 - In a small bowl, stir together the breadcrumbs, parmesan and black pepper.

Step 6 - Sprinkle the bacon evenly onto the macaroni dish. Top with the breadcrumb and parmesan mix. 

Place in the oven and bake for 15 minutes, until the top looks golden and crispy. Let cool for at least 5 minutes before serving.

The post French Style Macaroni Gratin appeared first on Pardon Your French.

The origin of the Quiche Lorraine

Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes, it used to be peasant food. It’s said local bakers used to test the heat of their ovens by throwing a disk of bread dough inside and watching it bake. The baked crust would then be garnished with a mixture known as “migaine”, made from eggs, milk and cream, and specked with dots of butter.

It was only in the early 19^TH century that local home cooks and chefs started to substitute butter with bits of smoked bacon to give the Quiche Lorraine its signature salty bite.

In 1871, after the Franco-German war, the Alsace-Lorraine territory was ceded by France to Germany. This change pushed a part of the Alsatian population to migrate to Paris and other French cities. Alsatians brought with them their culture and local recipes, including the Quiche Lorraine – contributing to building its national success.

The essentials to a Quiche Lorraine

If you are new to making quiches, know that there is nothing to be afraid of here. A quiche consists of a crust encasing a savory custard made of egg, cream, and extra fixings—namely, bacon and cheese, in the case of a quiche Lorraine.

There are no difficult techniques or special skill sets involved; success relies more on the choice of good ingredients, and how to properly prepare them before you start assembling the quiche.

In essence, an authentic Quiche Lorraine may only contain short crust pastry, eggs, bacon, crème fraiche, black pepper and nutmeg. Modern takes on the quiche Lorraine sometimes use milk as a lighter substitute for crème fraiche, and we often add cheese as well. In my recipe, I opt for a combination of both milk and crème—you can’t skip out on good old crème fraiche, in my opinion—so that the filling isn’t too heavy but still tastes rich and creamy. Good quality Swiss cheese provides the final touch.

That being said, here is a closer look at the essentials you need to make a Classic French Quiche Lorraine at home. 

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. And, it guarantees a flaky buttery crust that is the perfect vessel for the creamy custard. 

This recipe will make enough for a 9-inch (22.9cm) pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and little extra effort to make it. 

• “Lardons”, or bacon sticks.

In France, home-cooks commonly use “lardons” to make a Quiche Lorraine. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France, but are much harder to find in North America. So to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite; not as crisp as store-bought bacon bits.

• Crème Fraiche, not sour cream.

Do not mistake French Crème Fraiche for sour cream. Crème fraiche is a soured cream from natural bacterial culture. Compared to sour cream, crème fraiche has a higher fat content (30 to 45%), tastes richer and is less tangy. Sometimes, they are interchangeable – if you plan on using them uncooked to top off a baked potato for instance. But because sour cream has less fat and more protein, it is less stable than crème fraiche when heated and can curdle. In the instance of the Quiche Lorraine, using crème fraiche ensures the filling will be creamy and not separate when baking.

Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

• The Cheese.

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are more pricey than cheddar, but well worth it as the finishing touch to a Quiche Lorraine.

How to store a Quiche Lorraine 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the quiche in the oven for about 5-10 minutes at 350F (180C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes: 

• The amount of filling in this recipe is just right for low-sided 9-inch (22.9cm) tart pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. It is recommended to use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• It is essential to use cold butter and ice cold water to make the pie crust. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

I hope you’ll love this Classic French Quiche Lorraine as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Classic French Beef Bourguignon
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Quiche Lorraine

Print Recipe

Serves: 6-8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

For the pie crust :
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
4 large eggs
½ cup (120g) crème fraiche
½ cup (120ml) whole milk
6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
¼ tsp salt
1 tsp freshly ground black pepper
1 pinch of grated nutmeg

Instructions

Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step). 

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

Step 2: make the filling –  In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.

In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust.  Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper. 

Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

This article was first published in April 2018. It was updated and re-posted in November 2021. I wanted to provide new photos, add step-by-step photos and more recipe instructions – including a home made pie crust. 

The post Classic French Quiche Lorraine appeared first on Pardon Your French.

The origin of Potage Saint-Germain

The story goes that the recipe of “Potage Saint-Germain” was born in Saint-Germain-en-Laye, a small town in the western suburbs of Paris, known for its royal Saint Germain Castle. In the 18^TH century, this rural town became a new homebase for many Parisian bourgeois families, longing for a quieter life outside of Paris. With vast vegetable crops and pig farms, Saint-Germain-en-Laye had a strong farming tradition and hosted large farmers markets for locals to enjoy the local products – amongst which, peas and ham the most produced as well as beloved ones.

Marrying two local specialties – peas and ham – Potage Saint-Germain quickly became a popular soup to make amongst locals. But it was initially only made with fresh green peas, harvested in the Spring. So, some decided to use split peas in the Fall and Winter, in order to make and enjoy this delicious soup year round.

Nowadays, both versions of Potage Saint-Germain– made with fresh peas in the Spring and green split peas in the Fall/Winter – are French classics. As cooler days are right around the corner, today’s recipe focuses on the Winter version of Potage Saint-Germain, made with split peas, onion, carrot, celery, crispy bacon for good measure – and a dollop of crème fraiche (my own personal touch).

Split peas

Known in French as “pois cassés”, split peas belong to the family of “légumes secs” or “légumineuses” (legumes). They can  be found in most grocery stores, sold in large bags next to lentils and soup mixes. Look for split peas that have a use-by date on the package, and choose some that are relatively fresh.

Split peas are affordable and easy to store in an airtight container, away from light (ie. in a cupboard). They taste earthy, are rich in fibers, a great plant-based protein, and make for amazingly creamy soups when cooked and pureed.

Bacon strips – also known as “lardons” 

Potage Saint-Germain traditionally contains cured pork belly, which is very common to find in France, in the form of “lardons”: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon or regular bacon and slice it across the grain into short, ¼-inch thick matchsticks. 

How to store this Split Pea Bacon Soup (Potage Saint-Germain) 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup thickens significantly while cooling down to room temperature; it will almost reach the texture of a mash. The soup will thin out again when re-heated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

Cooking notes:

• The split peas need to soak in water for 1 hour before; so plan accordingly.
• 200g bacon/4 strips is enough (in my opinion) to garnish 4 bowls of soup. But if you want to use less/more bacon, this is fine. Simply make sure you only leave about 1 tbsp (15ml) of rendered bacon fat in your pot before stirring in the vegetables.
• For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling the bacon bits on top – but this is optional. You can substitute the crème fraiche for heavy cream, or half-and-half. 
• This recipe requires the use of a food mill, immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls. 

I hope you’ll love this Split Pea Bacon Soup (Potage Saint-Germain) as much as I do! I love its thick and creamy texture, the earthy flavor of split pears along with the smokiness and saltiness of the crispy bacon. This soup is be enjoyed warm, as a starter or as a light dinner.

Split Pea Bacon Soup (Potage Saint-Germain)

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 hour 13 minutes 1 hour 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 pound (450g) dried green split peas
200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly diced
1 large carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
3-4 sprigs dried thyme
1.5 liter (6 cups) chicken stock
Crème fraiche, for serving

Instructions

Step 1 – Prepare the split peas. One hour before, place the split peas in a large bowl and cover with cold water. Stir, so the split peas don’t get stuck together. Let soak for one hour; the water will become hazy. Some pea skins may rise to the surface of the water. Discard of the skins. Drain the peas and cover again with water – the water will look much clearer. Stir, discard of any skins at the surface, drain and rinse under cold water. Set aside.

Step 2 – Line up a small plate with paper towel. In large heavy bottom pot, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined up with paper towel. Keep about 1 tablespoon (15ml) of rendered bacon fat in the pot, and discard of the rest or keep for another use.

Step 3 –Add the onion and garlic to the pot, with the 1 tablespoon (15ml) of bacon fat. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the chopped carrot and celery. Stir, cover, and cook for about 5 minutes until softened.

Step 4 – Add the split peas, bay leaves, thyme and chicken stock. Bring to a boil, then lower the temperature to medium-low, cover and simmer for 1 hour.

Step 5 – When the split peas are cooked through and soft, discard of the thyme and bay leaves. Puree the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.

Step 6 – Season with salt and black pepper, to taste. For serving, pour the soup into bowls, and top with a dollop of crème fraiche or heavy cream, and sprinkle with cooked bacon. You can re-heat the bacon quickly just before serving in a pan, over medium heat for 1 minute.

Optional: Garnish with fresh herbs or micro-greens (as pictured).

The post Split Pea Bacon Soup (Potage Saint-Germain) appeared first on Pardon Your French.

If you’ve never been to Lyon or enjoyed its food, this Salade Lyonnaise is the perfect introduction. This is standard French bistro fare, served as a “salade-repas”, a meal-sized salad, which is a very popular lunch option among the rushed working crowd.

Bitter frisée, salty bacon bits, crunchy croutons, velvety poached eggs and a sharp vinaigrette come together into this simple yet luxurious recipe that’ll take you right to France.

About Frisée Salad

Frizzy and with a slight bitterness, Frisée Salad is a beloved component of French salads. Although less common and slightly pricier than lettuce or spring mix in the US, Frisée salad can usually be found in your regular grocery store starting from the end of spring and all throughout fall. Once purchased, a fresh head of frisée can be stored in the fridge, in a ventilated bag, for up to one week.

Can’t find lardons? 

Salade Lyonnaise contains cured pork belly, which is very common to find in France in the form of lardons: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon and slice it across the grain into short matchsticks. Pancetta sliced into thin sticks also works well.

Tips to poach eggs

Poached eggs not only bring extra protein to this salad-repas, but also contribute to the overall texture. The idea is to place the just-cooked egg right on top of and in the middle of the frisée leaves, so that the runny egg yolk oozes into the salad and acts as a rich, velvety dressing. 

To ease you into the potentially intimidating process of poaching eggs, here are a few tips to keep in mind:

• • Use the freshest eggs possible. Once cracked, a fresh egg should have a white that is tightly attached around the yolk. The white will then hold together well in the poaching water and create a nice round shape. Older eggs will have ragged, liquidy whites that will disperse in the poaching water. 
  • Make sure the water is deep enough. I usually find you should have at least 4 inches of water in your pot, to give the eggs enough room to be fully submerged and poach into a round form. If there isn’t enough water, the eggs will poach flat. 
  • Add a splash of vinegar to the water. This will further assist in keeping the egg white together. If you are worried about your eggs having a vinegary taste, you can later pass them under cold water, to stop the cooking process and to rinse off any vinegar taste (of which there is very little). 
  • Crack each egg into a small ramekin first, then pour it into the poaching water. Using a ramekin allows you to check that the egg looks fresh, the yolk isn’t broken, and no shell has broken into the egg. It also makes it easier to pour the egg into the water in one smooth motion. 
  • Swirl a vortex in the water. Just before dropping in the egg, use the back of a wooden spoon to swirl a vortex in your pot of water. This will further encourage the egg to poach in a round shape, as the white wraps around itself. 

More cooking tips: 

• Salade Lyonnaise is all about assembling ingredients in the right way. You should start by preparing the vinaigrette. It can be made a few hours ahead—or longer, and kept tightly covered in the fridge. You can then prepare the croutons, and then the poached eggs. Cook the lardons (or bacon) last, just before assembling the salad, as you want them to still be crisp and warm when serving. 
• To prepare the Frisée Salad, avoid cutting it with a knife, which will flatten the curly shape of the leaves. Instead, wash the head right before serving and tear the delicate curly leaves by hand into large pieces, dropping them right onto the serving plates.
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette. are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.

I hope you’ll love this Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) as much as I do! This is a simple yet impressive salad recipe that you can make from Spring to Fall. Enjoy it for lunch with a glass of white wine. 

You may also like: 

• Chicken Fricassée with Shallots and Bacon
• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Braised Chicken Thighs with Garlic and Onion

Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the Vinaigrette
1/2 tsp salt
2 tbsp (30ml) red wine vinegar
1 tbsp Dijon mustard
6 tbsp (90ml) neutral oil, such as sunflower seed, grapeseed, or canola
1/4 tsp freshly ground black pepper

For the Salad Components
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt
4 large eggs
1/4 cup (60ml) white vinegar
5 slices (about 5 ounces) bacon, cut into short, thin matchsticks
8 cups frisée lettuce, hand-torn into large pieces

Instructions

Step 1 - Prepare the Vinaigrette. In a medium bowl, combine the salt and red wine vinegar, and whisk with a fork until the salt has dissolved. Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust seasoning if needed.

If not using right away, cover and refrigerate the vinaigrette until ready to serve. 

Step 2 - Make the Croutons. In a small skillet, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. The croutons will crisp up as they cool.

Step 3 - Poach the Eggs. Break each egg into individual ramekins. Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center. Immediately and carefully drop an egg into the center of the whirlpool. Cook for 3 minutes, until the white looks set. Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a kitchen cloth or paper towel. Repeat with the other eggs.

Step 4 - Fry the Lardons. In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes. Scoop into a bowl. Discard or keep the rendered fat for another use.

Step 5 - To Assemble. Divide the torn Frisée salad among salad plates, forming nests. Top with the poached eggs and sprinkle with the bacon strips and croutons. Drizzle each salad plate with vinaigrette and serve immediately.

Notes...

Leftover vinaigrette keeps for up to 1 week in the fridge, in a glass jar with a tight lid.

The post Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise) appeared first on Pardon Your French.

This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. 

Cooking with Rabbit 

If you are new to cooking with rabbit, it is very similar to chicken. Most recipes calling for rabbit can actually be substituted with chicken as it can be prepared similarly. Rabbit just has a slightly more delicate and tender texture, with a slightly more earthier taste. If you enjoy cooking with and eating chicken, you will certainly enjoy rabbit. 

This recipe is meant to use a whole rabbit, cut into 8 serving pieces. Whole rabbits are available in most local butcheries, if not in your local grocery store. They can often be ordered as well, so do not hesitate to ask. And while you are at it, I recommend you also ask your butcher to cut the rabbit into parts for you, which will save you a lot of time. If you do decide to butcher the rabbit yourself, you can watch this video. You can also sometimes find rabbit in grocery or specialty stores, already pre-cut, fresh or frozen. 

Liver, or not 

Optional to this recipe is the use of the rabbit liver. If you buy a whole rabbit, you will obviously have it come with it. And even if you buy rabbit pieces pre-cut and packaged, you will often still receive the liver with it. The idea is to whisk the liver with about 1 tablespoon of white vinegar until it becomes creamy, and add it to the sauce. The liver doesn’t really impart much flavor to the sauce, but it does make it richer and slightly thicker.  

More cooking notes: 

• I recommend you take the rabbit pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. 
• For better enjoyment while eating this dish, I recommend using pitted prunes. 

I hope you’ll love this Braised Rabbit with Prunes (Lapin aux Pruneaux) recipe as much as I do! 

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Braised Rabbit with Prunes (Lapin aux Pruneaux)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 tbsp (28g) unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
1.5 kg rabbit, cut into 8 serving parts
1 tsp salt
½ tsp freshly ground black pepper
6.5oz (180g) Bacon – about 6 slices, sliced into 1/2-inch thick matchsticks
2 Shallots, peeled and diced
3 garlic cloves, peeled and diced
1 tbsp all-purpose flour
1.5 cup (350ml) white wine
2 cups (500ml) chicken stock (or vegetable stock)
3 bay leaves
¼ tbsp juniper berries (about 12)
1 ¼ cup (300g) prunes (pitted)

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime. 

Step 2 – In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate. 

Step 3 – Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside. 

Step 4 – Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.

Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes. 

Step 6 – After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes. 

Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine. 

After the 10 more minutes of cooking, serve over rice. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit!

The post Braised Rabbit with Prunes (Lapin aux Pruneaux) appeared first on Pardon Your French.

Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. And among these famous grape harvest recipes, is the “Cailles aux Raisins” (Quails with Grapes). This classic French recipe features whole quails wrapped in bacon and served on a bed of cooked grapes. It is an exquisite dish, that is often made for big occasions.

A simplified, more approachable “Cailles aux Raisins”

As a way to make this “Cailles aux Raisins” recipe more approachable and easy to make on the daily, I came up with these Bacon-wrapped Chicken Breasts in Grape Sauce. The whole quails are replaced by simple chicken breasts draped in bacon strips and served on a bed of creamy grape sauce, made with crème fraiche, honey and spiked with sage.

I know boneless, skinless chicken breasts sort of have a reputation for being bland and dry. But in this recipe, they stay moist and flavorful when wrapped in bacon. The sauce is sweet and tangy thanks to the lightly blistered grapes and honey, yet mellowed down with the sage and smooth crème fraiche.

It is a delicious combination of textures and flavors, and a great recipe to easy your way into Autumn…

How to make these Bacon-Wrapped Chicken Breasts in Grape Sauce

The recipe starts by salting the chicken breasts 2 to 3 hours before you start cooking (leave them on the counter). This allows enough time for the meat to fully absorb the salt, and results in evenly seasoned and moist chicken breasts. After that, the chicken then get wrapped in bacon, adorned with a fresh sprig of rosemary and baked in the oven.

If you have a meat thermometer, now is the time to use it – you want the inside of the breasts to reach a temperature of 165°F(74°C). Read my cooking notes below for more details on meat thermometers. Once the chicken breasts are cooked, set them aside covered with foil and start building the sauce.

In a large frying pan, caramelize the onions and garlic in butter and extra-virgin oil. Add the grapes (previously marinated in wine vinegar, lemon juice and zest) along with sage and honey. Cook them until fragrant and lightly blistered. Add the crème fraiche and stir to combine. Finally, nestle the chicken breasts in the sauce and cook for a few extra minutes until warmed through.

My Cooking tips:

• Make sure you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Having been intimidated with cooking meats in the past, getting a meat thermometer has been a great tool to help build my confidence. Here is the one I have, if you’re interested in purchasing one. It makes it very easy to control the proper cooking of your meats, and you simply know the meat in done when it has reached the intended temperature.
• For the grapes, you can opt for white, red or a mix of both. I recommend you choose seedless grapes as this will make the dish more enjoyable in texture when eating.
• Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Some of my favorite brands includes Liberte and Maison Riviera.

I hope you’ll love these Bacon-Wrapped Chicken Breasts in Grape Sauce as much as I do! This is a simple yet impressive recipe that is perfect to ease your way into Autumn and enjoy the abundance of fresh grapes.

You can easily double the quantities to serve it for 8 people. It goes perfectly with a side of rice and/or simple French beans in butter.

You may also like:

• Chicken Marengo 
• Roasted Chicken with Dijon Herb Butter 
• Slow Cooker Beef Bourguignon
• One-pan Garlic Lamb Chops with potatoes and carrots

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Bacon-wrapped Chicken Breasts in Grape Sauce

Print Recipe

Serves: 4 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 12 voted )

Ingredients

4 Boneless, skinless Chicken Breasts (200-250g each)
1 tsp salt
1 tsp freshly ground black pepper
¼ tsp ground nutmeg
8 slices bacon
4 sprigs of fresh rosemary
1 tbsp unsalted butter, cold

For the Grapes:
600g grapes (white, red or a mix of both)
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp (15ml) red wine vinegar
½ lemon, zested and juiced

For the Sauce:
1 tbsp (14.5g) unsalted butter
1 tbsp (15ml) Extra Virgin Olive Oil
½ onion, peeled and diced
1 garlic clove, peeled and diced
1 tbsp (18ml) honey
1 sage leave, finely chopped
2 tbsp (29g) Crème Fraiche (35-40%MF)

Instructions

Make sure you read my cooking notes before you start.

2 to 3 hours before starting cooking, salt rub the chicken breasts on both sides. Sprinkle with black pepper and nutmeg, and leave on the counter. 

When ready, pre-heat your oven to 375°F/190°C (or 360°F/185°F for a convection oven).

Rinse the grapes thoroughly and pat them dry with paper towel. Cut about two thirds of the grapes in half, leaving a third of them whole. Transfer the grapes into a bowl, add salt, black pepper, vinegar, lemon juice and zest. Stir to coat the grapes evenly and set aside for about 30 minutes.

Wrap the chicken breasts with two slices of bacon each, tucking the ends underneath and slipping a sprig of fresh rosemary in-between. Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon to the rack. Top each chicken breast with 2-3 dots of butter. Bake the chicken breasts for 30 minutes (or 25 minutes in a convection oven). If you have a meat thermometer, the chicken breasts should reach an inside temperature of 165°F/74°C. Set the chicken breasts aside, covered with foil.

In a large frying pan (no lid needed) over medium-heat, melt the butter with the EVOO. Add the onion and garlic, and cook for 7-8 minutes, stirring occasionally until the onion is lightly caramelized. Add the grapes, honey and sage and cook for 7-8 minutes, stirring occasionally until softened (some grapes might blister and/or burst). Stir in the crème fraiche and cook for 5 minutes. Nestle the chicken breasts in the pan, and cook for 5 more minutes.

Serve immediately, with white rice and/or French beans in butter.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Bacon-wrapped Chicken Breasts in Grape Sauce appeared first on Pardon Your French.

And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth is, Beef Bourguignon is one of my favorite dishes, but I don’t make it as often as I would like to because I don’t always have the time. A traditional Beef Bourguignon (as per featured in Julia Child’s Mastering the Art of French Cooking) takes up to 5 hours in the kitchen, where you need to be in and around the kitchen for the majority of the time. 

For these reasons, I decided to forgo tradition and develop this delectable Beef Bourguignon recipe that can be done in a slow-cooker. This makes this big, hearty recipe so much more manageable (there’s no need to watch the stove top or oven), easier, and you can make it any day of the week!

And because a Beef Bourguignon is originally already a slow-simmered dish, adapting the recipe to a slow-cooker only took a few little tweaks. And I think the result is still amazing!

The start of this recipe quite closely follows the steps of the Boeuf Bourguignon, where the meat is first seared and browned in large frying pan and the broth is built on top of the rendered meat fat. I simply could not skip on the initial step, as it is essential to impart flavors to the meat and build layers of flavors within the dish.

The rest of the recipe consists of all the ingredients being placed in the slow-cooker, and little else. Simple enough, right?

This recipe works for the two different settings of a slow-cooker: low or high. On low, it takes between 7h30 and 8h to cook, so this is ideal for preparing it in the morning and coming back to a ready meal after a workday for dinner. On high, it takes between 4h30 to 5h , perfect for preparing it early in the morning and having it ready for lunch.

Whether you opt for a low or high setting, you’ll know your Beef Bourguignon is ready to be enjoyed when the beef is fork-tender, the sauce is rich and fragrant, and the veggies glistening.

There are many recipes for Beef Bourguignon, and this one is likely one of the easiest. But taking a few short cuts and opting for a slow cooker, doesn’t mean you can skip on the quality of the ingredients. In this case especially, choosing the proper beef cut and red wine will make a big difference. So make sure you read these cooking notes before you start the recipe.

Cooking notes:

• What cut of beef to choose? For a Beef Bourguignon, you want to choose a cut of beef that is collagen-rich and that’ll stay juicy and tender after hours of cooking. The best options are: beef chuck (the best, in my opinion), fatty brisket and oxtail.
• What red wine to choose? A medium-bodied, dry and fruity red wine is preferred, and ideally produced in Burgundy, such as a Pinot Noir or Gamay.
• Can’t find cured pork? A Beef Bourguignon traditionally contains cured pork, which is very common to find in France. But thick cut bacon makes for a great substitute.
• What accompaniment? A Beef Bourguignon is traditionally served with baby potatoes (cooked in the stew) or over mashed potatoes. Although, I find it delicious served with egg noodles.

Slow-Cooker Beef Bourguignon

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 4-8 Hours 4-8 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 11 voted )

Ingredients

8 ounces cured pork or 5-6 slices bacon, cut in fine strips
2.5 to 3 lbs (1.1-1.4 kg) stewing beef (ie. beef chuck), cubed
1 tsp salt
2 tsp fresh ground black pepper, divided
4 sprigs thyme
4 sprigs rosemary
1 bay leaf
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and thinly sliced
4-5 medium carrots, peeled and roughly chopped
3 celery stalks, chopped
1lb (0.45kg) cremini mushrooms, halved (white or brown)
1 cup (250ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
6-7 sprigs parsley, for garnish
Optional: 2 tbsp (15g) cornstarch

Instructions

Step 1 - In a large frying pan, sautee the bacon strips for 5-6 minutes until brown, but not crisp yet. Transfer into the slow-cooker (turned on) and keep the rendered fat into the pan. Pat dry the beef cubes, and season with 1 tsp salt and 1 tsp pepper.

Step 2 - Sautee the beef cubes into the frying pan with the thyme, rosemary and bay leaf for 10 minutes, until brown and cooked. Add to the slow cooker with the garlic, onion, carrots, celeri and mushrooms.

Step 3 - Add the red wine and brandy to the frying pan and stir with a wooden spoon to scrape off the remaining beef and bacon bits (full of flavor!). Stir in the beef stock and tomato paste and bring to a simmer. Whisk in the flour and 1 tsp black pepper, and whisk continuously until the flour is fully incorporated and the sauce has slightly thickened. Add the sauce to the slow cooker (it should cover about 2/3 of the meat and vegetables). Stir everything and cook for 4:30-5h (on high) or 7:30 to 8h (on slow), until the beef is fork tender.

Step 4 - Once the beef is fork-tender, test the consistency of the sauce: it should be thick enough to coat the back of your spoon. If you find it too thin, stir 2 tablespoons of cornstarch into ¼ cup of cold water and add to the sauce. Whisk until it thickens.

Season to taste, discard of the thyme, rosemary and bay leaf, garnish with fresh parsley, and serve over ­mashed potatoes, egg noddles or white rice.

If you try this Slow-Cooker Beef Bourguignon recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Slow-Cooker Beef Bourguignon appeared first on Pardon Your French.

It makes for a great weekday dinner for the whole family, or for a unique side at a bigger feast.

Cooking notes :

• This recipe is traditionally made with French green beans (Haricots Verts). French green beans are longer and thinner than most North American varieties. They’re also more tender and “buttery”. As a substitute, you can use green beans and make sure they are cooked to fork-tender.
• They’re not included here, but cooked mushrooms go great in this dish as well.
• For Crème fraiches, I like the ones from Liberte and Riviera. 

French Green Beans, Bacon, Egg and Crème fraîche Scramble

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

500g French Green Beans
150g Bacon strips (3 strips), cut into small sticks
1 onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2 large eggs
2 tbsp crème fraiche
1 tbsp fresh ground black pepper

Instructions

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process).

In a large frying pan, cook the bacon sticks with the onion and garlic over medium-heat for about 7-8 minutes – until the bacon is cooked through and onion is translucent.

Turn the heat to low and add the green beans.

In a small mixing bowl, whisk together the eggs and crème fraiche with a fork. Add the black pepper.

Slowly pour the egg mixture into the pan and stir to coat the beans evenly (gently, not to crush/mush the beans). Cook and stir for 2-3 minutes until the sauce thickens to a scrambled egg texture.

Serve immediately, with extra crème fraiche on the side.

Recipe adapted and translated from Marmiton.

If you try this French Green Beans, Bacon, Egg and Crème fraîche Scramble, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

The post French Green Beans, Bacon, Egg and Crème fraîche Scramble appeared first on Pardon Your French.