The best part? It’s incredibly easy, kid-friendly, budget-friendly, and uses ingredients you likely already have at home.

What are Coquillettes au Jambon?

Coquillettes are a very small macaroni pasta shape that French families adore. If you can’t find the exact French pasta, regular elbow macaroni works perfectly.

Coquillettes au Jambon simply means:

• Coquillettes → tiny macaroni pasta
• Jambon → ham

It’s not complicated, fancy, or gourmet – and that’s exactly why it’s so loved in France. It’s what many of us ate after school. What parents make when they don’t want to cook something complicated, and what always feels comforting and nostalgic.

Why You’ll Love This Recipe

• Authentic French comfort food
• Ready in under 20 minutes
• Kid-friendly & picky-eater approved
• Budget-friendly pantry ingredients
• Creamy, cozy, cheesy… but not heavy
• Perfect for busy weeknights

Ingredients You’ll Need for this French Macaroni & Cheese with Ham recipe

Coquillettes (French elbow pasta) or elbow macaroni
In France, this comforting dish is traditionally made with coquillettes : tiny elbow-shaped pasta perfect for soaking up sauce and creating that irresistibly creamy texture. If you’re cooking outside of France, regular American elbow macaroni works beautifully too. For the best result, I like to cook the pasta in generously salted water one minute less than the package suggests. This “just under al dente” trick is key: the pasta finishes cooking directly in the sauce, absorbing flavor while staying tender – not mushy.

Butter
I start by melting butter in the pan to gently sauté the shallot. It adds richness and that subtle French flavor base. If you prefer, a mild-flavored oil like canola works too, but butter gives the most authentic taste.

Shallot & Garlic
These are essential for building depth in the creamy cheese sauce. The shallot brings delicate sweetness while the garlic adds warmth and aroma.

Mushrooms
I usually reach for cremini or button mushrooms. Cremini offer a slightly earthier, richer flavor, while button mushrooms keep things mild and classic. Both work perfectly, so choose what you love or what’s easily available where you live.

Heavy Cream
Unlike American-style mac and cheese, this French version isn’t about drowning pasta in sauce. You only need about ½ cup of cream. It’s just enough to make everything silky and luxurious without feeling heavy.

Stock
Chicken or vegetable stock adds savory depth and keeps the sauce balanced. I recommend using low-sodium stock, since the cheese already provides plenty of saltiness. Avoid beef stock, which can overpower the delicate flavors.

Cheese
For true French flavor, Emmental, Gruyère, or Comté are the stars. They melt beautifully and bring that signature nutty, slightly sweet richness. Outside of France, these can be pricey or harder to find, so good substitutes include Swiss, white cheddar, or Colby Jack. The key is choosing a cheese that melts smoothly and tastes mellow, yet flavorful.

Salt & Pepper
Season simply and thoughtfully: we want the cheese, cream, and ham to shine.

Ham
In France, we traditionally use Jambon de Paris (Parisian ham): tender, mild, and unsmoked. If you’re in North America, ask your deli for thinly sliced “Parisian-style” ham or choose a similar high-quality cooked ham for the closest authentic taste.

Fresh Herbs
A final sprinkle of chopped chives adds color, freshness, and just a touch of brightness to balance the creaminess.

How to Make Coquillettes au Jambon (Step by Step)

1. Cook the pasta. Cook the pasta in salted water, according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente.
2. Sauté the aromatics. Sauté shallot in a frying pan with butter until fragrant.
3. Cook the mushrooms & build the sauce. Add garlic and mushrooms; cook until softened. Pour in the cream and stock, season, and simmer until slightly thickened.
4. Add pasta and cheese. Stir in the pasta and cheese. Cook until the sauce is creamy and pasta tender. Add splashes of reserved pasta water if needed.
5. Serve. Divide into bowls and top with Parisian ham and fresh chives. Serve hot.

Frequently Asked Questions

What pasta can I use if I can’t find coquillettes?

Coquillettes are simply tiny elbow macaroni. And if you can’t find the French version, regular macaroni elbows work perfectly.

Is this like American mac and cheese?

Yes and no! This French version is simpler and lighter. Instead of a heavy sauce, the pasta is tossed with butter, cream and cheese for a creamy but not overwhelmingly cheesy flavor. The “jambon” (Paris ham) is added at the end.

What kind of cheese should I use?

Traditional French cheeses include Emmental, Comté or Gruyère. In the U.S., Swiss cheese, white cheddar, or Colby Jack work very well.

Is this recipe kid-friendly?

Absolutely, in France this is practically every child’s favorite dinner!

Can I make this pasta dish ahead?

It’s best eaten fresh, but leftovers reheat well with a splash of cream or butter added to “loosen” the texture.

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More french comfort food to try: 

• Chicken & Leek Pot Pie
• Chicken & Mushroom Pie (Tourte)
• Tourtière (French Canadian Meat Pie)
• French Style Cottage Pie (Hachis Parmentier)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)
• French Style Macaroni Gratin
• Belgian Endive and Ham Gratin (Endives au Jambon)

French Macaroni & Cheese with Ham (Coquillettes au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

2 cups (≈ 225g) elbow pasta (coquillettes, elbow macaroni)
1 tbsp butter
1 shallot, peeled and diced
2 garlic cloves, peeled and minced
A dozen button mushrooms (200g), washed and sliced
1 cup (250ml) stock (vegetable or chicken, ideally low-sodium)
½ cup (120ml) heavy cream (35% m.f.)
½ tsp freshly ground black pepper
¼ tsp salt
¾ cup (75g) Comté cheese (or Emmental, Gruyère), grated
4 slices Paris Ham, chopped in matchsticks
1 tbsp chive, minced

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente. Before draining, reserve 1 cup of pasta water, then drain and set the pasta aside.
2. In a large frying pan, melt the butter over medium-low heat. Once it begins to foam, add the diced shallot and cook for about 3 minutes, until soft, translucent, and fragrant.
3. Stir in the minced garlic and sliced mushrooms. Cook for around 5 minutes, until the mushrooms soften and release their moisture. Pour in the stock and heavy cream, then season with salt and freshly ground black pepper. Bring everything to a gentle simmer and let it cook for about 10 minutes, until the sauce reduces slightly and thickens.
4. Add the al-dente pasta to the pan, along with the grated cheese. Stir well to coat everything in the creamy sauce. Let it cook for another 2–3 minutes so the pasta finishes cooking and the sauce becomes beautifully creamy.
5. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired creaminess.
6. Divide the creamy pasta into bowls. Top generously with chopped Parisian ham and finish with a sprinkle of fresh chives for color and freshness. Serve immediately and enjoy!

The post French Macaroni & Cheese with Ham (Coquillettes au Jambon) appeared first on Pardon Your French.

This easy salad is utterly delicious and satisfying, and perfect for a quick weekday lunch or as a starter for weekend entertaining. There is no doubt why the French love it so much!

About Piemontaise Potato Salad

The Piemontaise Salad is an adaptation of the popular Russian Salad (sometimes called Olivier Salad), which found its fame in the late 19^th century in Russia. The original Russian salad (still very popular today) features potatoes, carrots, peas, pickles, eggs and a mayonnaise-based dressing.

Overtime, the recipe gave way to many local variations in Eastern Europe including Poland, Hungary or Ukraine.

In Western Europe, the recipe was first introduced to the Italian region of Piemond through the Royal Castle of Racconigi. It is said Russian cooks thaught the recipe to the Piemonteese castle cooks, who loosly adapted it with a few local ingredients including olives and capers.

The recipe soon found its way into France, where it was once transformed again with the addition of tomatoes and typical french ingredients: cornichons, paris ham and Gruyère cheese. The salad kept the name “Pietmontaise” in reference to its origin, but it really has become an iconic french salad –  widely enjoyed today in bristos and homes. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, or fingerling potatoes. They keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to immediately stop the cooking process. 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France.

In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

How to store this Piemontaise Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Cooking tips:

• • This recipes makes enough for 4 people, served as a side or for 6 people, served as an appetizer. 

• • Some Piemontaise Salad recipes call for only mayonnaise for dressing, while some other call for cream, yogurt or a mix. I personally find mixing mayonnaise and Greek yogurt yields a great dressing that’s creamy yet not too heavy on the stomach. If you wish to opt for mayonnaise only, use 5 tablespoons and skip the Greek yogurt.

• • Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used in this recipe. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me. As a more affordable alternative, opt for white cheddar. 

• • Cornichons are small, tangy French dill gerkins. Smaller and brinier than dill pickles, they can be found at the grocery store in the mustard aisle. As an alternative, you can opt for dill pickles, cut into thin cubes.

• • I love grape tomatoes for this recipe, but you can opt for cherry tomatoes as well. I do not recommend using larger tomatoes as they will render too much juice once chopped, and make the dressing “liquidy”.

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French-Style Potato and Green Beans Salad

Piemontaise Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 large eggs
1.3 lbs (600g) new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
½ cup (50g) hard mountain cheese (ie. Gruyère), cubed
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chive)
Salt and black pepper, to taste

Instructions

Step 1 - Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.

Step 2 - Peel the potatoes and place them in a large pot and cover with water by 1 inch. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.  

Step  3 – Chop the tomatoes in half. Slice the ham into small squares.

Step 4 -  In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.

Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.

The post Piemontaise Potato Salad appeared first on Pardon Your French.

Rural origins

Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France. Its recipe varied from one farm to the other, following the seasons, the produces found in the gardens and meat available in the salting tubs.  Eventually, the making of Garbure soup became more popular and adopted by all home cooks, not only farmers. Its recipe remains quite adaptable but always includes: cabbage, beans, potatoes, seasonal vegetables if available, and smoked or confied meat. 

The making of a Garbure is best suited for weekends, when you can devote a few hours to being home. It requires time but not necessarily a lot of efforts. The recipe starts the day before with soaking the white beans overnight in a bowl of water. The day of, the cooking of the soup takes up to 4 hours, but this only includes about 30 minutes of active time. For the rest, you can simply keep an eye on the simmering pot, while going on with your other leisurely activities.

The Broth

A great Garbure starts with building a good broth. No store-bought stock in this case! The broth is made from scratch by simmering a clove-poked onion, herbs and a whole smoked ham hock for one hour. As the hock cooks, its collagen and fat melt into the broth, imparting a rich and smokey flavor unique to this meat cut.

The White beans

World-famous Tarbais Beans (“Haricots Tarbais”) are traditionally used in the preparation of a Garbure. These white beans grown in the South West region of France are beloved for their paper-thin skin, melty flesh and great resistance to cooking. They are very popular in the South of France and the base of many local recipes, including the Cassoulet.

Since Tarbais beans are harder to find in North America, you can use any good-quality white beans. Dried beans, and not canned, are the way to go for this recipe. We want the beans to soak up all the flavor from the broth while they cook yet still hold their shape – while canned beans will likely end up mushy.

The Cabbage

Like most mountain cooking, this Garbure was born from a need to adapt to the region’s climate and altitude. In the Pyreenees mountains, locals would make due with what can only grow at high altitude; in this case, potatoes and sturdy cabbages. Savoy Cabbage is at peak in the Winter, and is especially great used in soups as it doesn’t turn into mush but retain a firm texture when cooked. 

Landes-Style Garbure, with duck confit.

This recipe which only includes ham is often associated with the Béarn region. This version is the oldest one, anchored in the tradition of simple, affordable peasant food. But if you travel today to the Landes, often referred to as France’s duck country, chances are you will be served a fancier version of the Garbure, including both ham and duck confit.

You can purchase duck confit in most grocery stores, usually sold vacuum-packed or in sealed jars. And if you wish to make your own duck confit, know that it is probably easier than what you think! You can find an authentic homemade duck confit recipe in my cookbook “Rustic French Cooking Made Easy“, or opt for this short-cut duck confit recipe video. 

If you wish to include duck confit in this recipe, four pieces will be enough. Simply sear the duck pieces in a pan to crisp up the skin and serve each bowl of Garbure topped up with a piece of confit. Because the duck provides additional meat, you can use a smaller piece of ham hock (about 1.5 to 2lbs) to keep a good meat-vegetable ratio.

Cooking notes: 

• Whole Smoked Ham Hocks can be purchased in most grocery stores, often vacuum-packed, or butcher shops. 
• Because Smoked Ham Hock has an assertive salty flavor, be careful not to over-salt the broth. 
• Take the time to blanch the cabbage before adding it to the soup. Blanching the cabbage will clean and soften the leaves, while keeping the flavor and nutritional value. It will also make the cabbage easier to digest. 
• I love to use Russet Potatoes,  also known as Idaho potatoes in North America, for making a Garbure. Once cooked, they have a fluffy flesh that enhances the “creamy”, thick texture of the soup. 
• This is a great dish for feeding a large table (+8 people), or to keep in the fridge for leftovers for the next 2 or 3 days. In fact, some say a Garbure is even better reheated the next day!

I hope you’ll love this Smoked Ham Hock Bean Cabbage Soup (Garbure) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Classic French Lentil Soup
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Smocked Ham Hock Bean Cabbage Soup (Garbure)

Print Recipe

Serves: 8-12 Prep Time: 45 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

8 ounces (225g) dried white beans
2.5lbs (1.15kg) Smoked Ham Hock
1 large onion, peeled
8-10 cloves (the spice, not cloves of garlic)
1 celeri branch
4 bay leaves
4-5 thyme sprigs
3 1/2 tbsp (50g) duck fat (or butter)
2 garlic cloves, crushed
2 large carrots, peeled and cubed
1 large turnip, peeled and cubed
1 leek, cut in ½-inch half rounds
½ medium-size savoy cabbage, shredded
3-4 Russet potatoes, peeled and cubed
1 tsp red pepper flakes

Instructions

The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.

Make the broth – poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups)  of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.

In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).

After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.

In the meantime, blanch the cabbage – heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.

After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.

Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup. 

Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it’s ready. It not, continue simmering the soup until it thickens more.

Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.

The post Smoked Ham Hock Bean Cabbage Soup (Garbure) appeared first on Pardon Your French.

This is a simple recipe to make at home that always pleases the whole family. And so you’re well equipped to make this recipe, here are a few details on its key components: endives, Mornay sauce and ham.

Belgian Endives in Northern France

Belgian Endives, called “chicons” in the North of France and Belgium, are a star ingredient of the local cuisine and an emblem of the region. The North of France is in fact the biggest producer of endives in the world. The season for Belgian endives runs from October until May, which makes it a great produce to work with during Fall and Winter. Its pale leaves are delicate in texture and moderately bitter. They can be enjoyed raw – in salads for instance – where they taste crisp and somewhat fancy. They are also delicious cooked – boiled, braised or in a gratin – where they taste soft, juicy and mellow. This Endive and Ham Gratin is likely the most favorite way to enjoy them in France.

What is a Mornay Sauce?

In essence, a Mornay Sauce is a classic Béchamel sauce – one of the 5 French Mother sauces – with the addition of grated cheese. It’s creamy, lightly cheesy and a staple to have in your French cooking repertoire. Mornay is a versatile sauce that is used not only for this classic endive gratin, but also for making a croque-monsieur, cauliflower gratin or macaroni & cheese.

Hard mountain cheese (Alpine cheese) is classically used for a Mornay sauce. Look for Emmental or Gruyère at your local grocers – they are slighly more expensive but will really make the sauce! 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France. In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

More Cooking notes:

• The recipe starts by  boiling the endives for 45 minutes. After that, let them cool and gently squeeze them to drain excess water. It is very important to drain as much water as possible from them, or they will render liquid later and you will have a puddle on the bottom of your baking dish.
• You can make the Mornay 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 low-medium heat and whisk vigorously until it becomes smooth again.

I hope you’ll love this Belgian Endive and Ham Gratin (Endives au Jambon) recipe as much as I do! If you have any questions, please leave a comment! 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Belgian Endive and Ham Gratin (Endives au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 1H calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

4 large endives (175g-200g each)
1/2 tsp salt
4 slices of Parisian Ham

For the Mornay sauce:
¼ cup (62g) unsalted butter
1/2 cup (62g) all purpose flour
2 cups (500ml) 2% milk
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
1/2 cup (50g) hard mountain cheese, grated (Emmental or Gruyere)

Instructions

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

Step 1 - Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender. Take the endives out and transfer into a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.

Step 2 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with 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. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed (salt) and set aside.

Step 3 - Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.

Bake for 35 to 45 minutes, until bubbly. Let cool for 10-15 minutes before serving.

The post Belgian Endive and Ham Gratin (Endives au Jambon) appeared first on Pardon Your French.

About Puy Lentils, aka. French lentils

As its name suggests, a traditional French Lentil Soup is made with Puy Lentils commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under an AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct peppery taste and I love how that they hold their shape very well once cooked. They are very often used in soups, but also make a great side for meat or fish.

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also lots of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted a “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France but likely North America or Italy.

How to store this Classic French Lentil Soup 

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 3-4 days. Reheat your soup portions on the stovetop or in the microwave. 
• 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 to reach your desired soup texture.

Cooking notes & Substitutions: 

• Although Puy Lentils are the stars of this recipe, they can be substituted with common green or brown lentils, as a more affordable option. Cooking times can remain the same. The soup will bit more thick and creamy in texture, as more starchy.
• For the ham, choose an “original” or “traditional black forest” ham (not flavored; ie. brown sugar or honey maple). 
• To make this soup vegetarian, simply skip the ham. 
• The final step of this recipe includes blending a small portion of the soup into a blender. So you will need to use a food blender such as this one. 
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you enjoy this Classic French Lentil Soup as much as I do! It is a perfect weekday lunch or dinner for the whole family. If you have any questions, please don’t hesitate to leave a comment.

More French Soup recipes you may like: 

• • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)
  • Classic French Carrot Soup (Potage Crecy) 

Classic French Lentil Soup

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 15 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
100g ham, cubed
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
3 medium carrots, peeled and diced
3 celery stalks, diced (keep leaves for garnish)
1 tsp salt
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp freshly ground black pepper
1 can [[28-fld oz/796ml] diced tomatoes
1 ½ cup (288g) French green lentils (or brown lentils)
4 cups (945ml) vegetable broth

Instructions

Step 1 - Heat up the extra virgin olive oil in a large heavy bottom pot over medium-heat. Add the cubed ham and cook for about 5 minutes until the ham is lightly seared and fragrant. Add the onion and garlic, and cook for about 5 minutes, stirring frequently until the onion is soft and translucent. Add the carrots, celery, salt, smoked paprika, cumin, thyme and pepper, and cook for 5 more minutes, stirring occasionally. 

Step 2 – Add the diced tomatoes, lentils and broth. Stir to combine and lower the temperature to low-medium heat. Bring to a simmer, cover with a lid and cook for 45 minutes (until the lentils are done). 

Step 3 – Transfer about 2 cups (500ml) of the “soup” to a blender and puree until smooth. Stir it back into the pot with the rest of the soup. The soup should be creamy with some "chunks" – if too thick, you can thin it out by adding ¼ cup of water at a time. Turn off the heat, season to taste with salt and black pepper. 

Serve in individual bowls with a few chopped celery leaves for garnish.

The post Classic French Lentil Soup appeared first on Pardon Your French.

This simple variant is loaded with bursting sweet peas and rounded out with cubed ham and cheese, for a perfect mix of sweet and salty flavors. This is a perfect Spring recipe that’s sure to please your family and/or your guests. Extra points if you make the pie crust from scratch! 

Quiche – versatile, practical, crowd-pleasing.

If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply binded together by an egg and milk custard. From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it: ham and cheese (as in the classic Quiche Lorraine); mushrooms in the Fall; leeks in the Winter; asparagus or peas in the Spring; zucchini, tomatoes or spinach in the Summer. Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on.  

I love how quiches invite creativity and always tempt you to try a new twist on it. Quiche are perfect to make do with what’s in season or to use up any produces and fixings that may be lingering in your fridge. The possibilities are endless, and this makes it clear why a basic quiche recipe is a must have in your French cooking repertoire.

Quiches are also practical. You can enjoy them warm, at room temperature or chilled. They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.

The recipe

This Sweet Pea and Ham Quiche is one of my favorite Spring variants. The buttery crisp pie crust is the perfect vessel for the savory filling of eggs, milk and loads of cheese. The salty ham cubes contrast with the sweet peas, and make for a colorful looking quiche.

We like to enjoy it warm or cool, by the slice, and with a salad or a serving of green vegetables.

Cooking notes:

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will give you enough for a 9-inch 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).
• To make this quiche more accessible year-round, it calls for frozen peas. If you wish to use fresh peas, boil them for 3 minutes. Using a slotted spoon, transfer to an ice bath to cool completely. Drain well and pat dry. You can then add them into the filling.
• For the ham, choose an “original” or “traditional black forest” ham (not flavoured; ie. brown sugar or honey maple). 
• For the cheese, choose a hard mild-tasting one, such as gruyère, white cheddar or mozzarella. Parmesan is too salty in taste for my liking in this recipe.
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a pie dish with a removable bottom, which will support the crust when lifting your tart.

I hope you enjoy this Sweet Pea Ham Quiche as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• The Quiche Lorraine 
• Herby Spring Vegetable Jardiniere
• Ham Cheese Olive Bread
• Turnip and Carrot Gratin with Dijon Bechamel Sauce 

Sweet Pea Ham Quiche

Print Recipe

Serves: 8 people Prep Time: 45 minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 15 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water

Filling:
1 tbsp (14g) butter
300g diced ham
300g sweet peas, frozen
4 large eggs
3/4 cup (180ml) milk (2% or whole)
1 tbsp Dijon Mustard
¼ tsp cayenne
½ tsp freshly ground black pepper
1 cup (100g) grated cheese (ie. gruyere, cheddar, mozzarella)

Instructions

Make sure your read the cooking notes before you start. 

To 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 a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.

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

To make the filling - In a large frying pan over medium heat, melt the butter and sautee the cubed ham for 6-8 minutes until lightly brown. Set aside. Cook the sweet peas in the same pan until thawed, about 5 minutes. Set aside.

In a large bowl, beat the eggs, milk, mustard and season with cayenne and pepper. Add the grated cheese, cooked ham and peas. Stir to combine and pour into the pie crust. Do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.

 

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! 

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The post Sweet Pea Ham Quiche appeared first on Pardon Your French.

It’s quick, simple and a tasty side-dish and that can easily be turned into a main with a few adds-ons… like in today’s recipe. 

Cabbage, Apple and Ham – a perfect trio. 

I am very fond of the traditional buttered cabbage, but I have also come up with a few personal twists on it, to make it more substantial and turn it into a quick and tasty main dish. For a hint of sweetness, I like to add some apple to cook with the cabbage. The bitter cabbage and sweet apple blend perfectly together both in taste and texture. And for a hint of saltiness, I often like to serve this recipe alongside seared slices of Serrano ham (or Prosciutto, or even Paris ham, depending on what I have on hand). It’s the perfect mix of earthy, sweet and salty flavors. 

This is a tremendous recipe for anybody who isn’t  usually a fan of cabbage, or who’s looking for a different way to cook it. This is a great dish that’s a nice change from earthy Winter soups and stews that can sometimes be heavy on the stomach. This cabbage recipe is lighter, yet very cozy and satisfying. 

How to make this Buttered Cabbage and Apple with Seared Serrano Ham 

The recipe starts by blanching the cabbage. This will cut the bitterness of this leafy vegetable and also make it easier to cut into shreds later on. To do so, big wedges of cabbage are placed in a large pot of boiling water for a few minutes, drained and passed through cold water. 

When cool enough to handle, the cabbage gets cut into shreds. You can do it by hand or using a food processor if you wish. 

At this point, you can also slice the onion, slice the garlic cloves and cut an apple into tiny sticks. I like to keep the skin of the apple on for texture, but you can remove it if you wish. 

In a large frying pan with a generous amount of butter, the onion and garlic are then lightly caramelized. The cabbage is added later on, with extra butter, to further tenderize. Lastly, the apple sticks are added to the pan – as they take the least amount of time to cook and soften. 

For serving, slices of seared Serrano ham are placed on top of this bed of buttered cabbage with apples. 

My Cooking notes: 

• Savoy Cabbage is best to use for this recipe. It is tender and sweet, and the crinkly leaves will absorb the butter nicely, to turn utterly tender. As a substitute, green cabbage or red cabbage will work too, although be aware that the red color will leach into the other ingredients (onions, apples). If you are interested in learning more about cabbages, I recommend this page. 
• Any variety of apple will work in this recipe. My favorites are Cortland and Honeycrisp. Granny Smith are nice as well, and will add more acidity/tang. 
• Serrano Ham can be substituted for Prosciutto, Paris Ham, or even bacon strips (which in this case, will need to cooked longer: about 7-8 minutes on each side). 

I hope you’ll love this Buttered Cabbage and Apple with Seared Serrano Ham as much as I do! This is a simple and tasty dish that comes together in less than an hour. It is delicious with some grainy mustard on the side. This recipe is ideal for 2 people but you can easily double the quantities to make more.

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Braised Chicken Thighs with Garlic and Onion
• Poitou-Style Braised Beets with Kale

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Buttered Cabbage and Apple with Seared Serrano

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

½ medium Savoy Cabbage, cut into wedges
6 tbsp butter (85g) (salted or unsalted), divided
1 large onion, peeled and sliced
2 garlic cloves, peeled and sliced
7-8 Juniper berries, whole
1 tsp fresh ground black pepper
2 tsp salt
1 large apple (Cortland, Honeycrisp or Granny Smith), cut into tiny sticks
3 tbsp (45ml) Apple Cider Vinegar
4 slices Serrano Ham (about 70g)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - Bring a large pot of water with 1 tsp of salt to a boil. Add the cabbage wedges and boil for 5 minutes. Transfer the cabbage to a bowl of ice cold water. Set aside to cool.

Step 2 - In a large pan, over medium heat, melt 4 tablespoons of butter. Add the onion slices, sliced garlic, Juniper berries, black pepper and salt. Cook for 10 minutes, stirring occasionally, until the onion is slightly golden and caramelized.

Step 3 - Cut the cabbage into shreds, and add it to the pan along with 2 extra tablespoons of butter. Cook for 10 minutes, stirring occasionally, until the cabbage is soft (but still with a slight crunch).

Step 4 - Add the apple sticks to the pan, along with 3 tablespoons (45ml) of apple cider vinegar. Cook for 10 minutes, stirring occasionally, until the apple is soft and melty, and the liquid has evaporated. 

Step 5 - In a separate pan, sear the slices of Serrano ham over medium-heat, about 4-5 minutes on each side. Serve immediately by placing two slices of Serrano ham on top of a bed of cabbage and apple.

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 Buttered Cabbage and Apple with Seared Serrano Ham appeared first on Pardon Your French.

Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.

This one is probably the most popular of all. It is made just a like a cake (flour, eggs, minus the sugar) and with ham, cheese and olives – most ingredients you probably already have in your pantry and fridge. It is quick and simple to make, and I have no hesitation in saying it is a total crowd-pleaser.

This Ham Cheese and Olive Bread, like most “cake salé”, is halfway between a bread and a savory cake. It is salty and flavorful, but not too rich nor moist. It has a tender crumb that’s both cheesy and eggy, spruced up with dried herbs and nestled with salty ham cubes and briny olives.

For serving, cut it in slices or cubes, and place on a serving tray with skewers and napkins. Because it is sturdy and keeps well, it also great for picnics or lunches on-the-go, to accompany a salad.

Cooking notes:

• For the ham, choose an “original” or “traditional black forest” ham (not flavoured; ie. brown sugar or honey maple). Cut it in small cubes, and make sure you remove the skin (the skin doesn’t bake well in this cake, and ends up being very rubbery).
• For the cheese, Gruyère or Emmental are best; but you can also opt for other hard grated cheese such as cheddar, smoked cheddar, parmesan or provolone.
• If you aren’t a fan of olives, you can substitute them with the same amount of sundried tomatoes (drained, chopped).  

I hope you’ll love this Ham Cheese and Olive Bread recipe as much as I do! 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart
• Classic Vegetable Tian from Provence

Ham Cheese and Olive Bread

Print Recipe

Serves: 8-12 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 32 voted )

Ingredients

1 1/4 cup (155g) flour
1 ½ tsp baking powder
½ tsp salt
½ tsp fresh ground black pepper
½ tsp Herbs de Provence (or dried thyme, dried rosemary, dried savory)
3 large eggs
¼ cup (60ml) milk (2% or whole)
2 tbsp (30g) Extra Virgin Olive Oil
1 cup (100g) grated cheese (ie. Emmental or Gruyere)
100g Olives, pitted (black, green or a mix)
70g Ham, diced and skin removed

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Butter and flour a loaf pan (8x4-inches) very well.

In a large mixing bowl, combine the flour, baking powder, salt, black pepper and herbs de provence. Add the eggs and mix, using a wooden spoon or spatula.

Mix in the milk and the EVOO. Fold in the grated cheese, followed by the olives and ham cubes.

Transfer the batter into the prepared loaf pan. The batter is quite thick, so use a spatula to smooth out the top.

Bake for 45 minutes, until the top is golden and a knife inserted in the middle comes out clean.

Transfer to a cooling rack and wait 15 minutes before removing the loaf from the pan.

Enjoy warm or at room temperature.

If you try this Ham Cheese and Olive Bread recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Ham Cheese and Olive Bread appeared first on Pardon Your French.