French Dinner Recipes

French Dinner Recipes

French Dinner Recipes

Light Salade aux Lardons

Ingredients

  • 3 tablespoon(s) extra-virgin olive oil, divided
  • 8 ounce(s) Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
  • 2 frisee, or curly-leaf endive lettuce, torn (8 cups)
  • 1 large shallot, minced
  • 3 tablespoon(s) white-wine vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper,  plus more to taste
  • 4 large eggs

 

Directions

  1.     Heat 1 tablespoon oil in a skillet over medium-high heat. Add bacon; cook, stirring, until brown and crisp, about 8 minutes.
  2.     Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until softened, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar, mustard, salt, and pepper. Pour this mixture onto the lettuce; toss to coat.
  3.     Meanwhile, bring about 1 inch of water to a boil in a medium skillet. Crack each egg into a small bowl and slip them one at a time into the boiling water, taking care not to break the yolks. Reduce heat to low. Cover the pan and poach the eggs until the yolks are just set, 4 to 5 minutes.
  4.     Divide the salad among 4 plates. Top each serving with a poached egg. Grind pepper over the top and serve immediately.

Bacon and Leek Quiche

Ingredients

  • 2 1/2 cup(s) all-purpose flour, plus more for dusting
  • 1/2 teaspoon(s) salt
  • 1 1/2 stick(s) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1/4 cup(s) ice water
  • 3 tablespoon(s) ice water
  • 1 pound(s) thickly sliced bacon, cut into 1/2-inch dice
  • 3 large leeks, white and tender green parts only thinly sliced
  • 1 teaspoon(s) chopped thyme leaves
  • Salt and freshly ground white pepper
  • 8 ounce(s) cave-aged Gruyère cheese, shredded
  • 4 large eggs
  • 2 large egg yolks
  • 2 1/2 cup(s) heavy cream or half-and-half

 

Directions

  1.  Make the crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
  2.     Preheat the oven to 375 degrees. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
  3.     Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
  4.     Meanwhile, make the filling: In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  5.     Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges, and serve.

 

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Dinner Under 30 Minutes

Dinner Under 30 Minutes

Dinner in Under 30 Minutes

Steak Sandwich with Grilled Onions

Ingredients:

  • 1/4 cup(s) soy sauce
  • 1/4 cup(s) balsamic vinegar
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) fresh thyme leaves
  • 1/4 teaspoon(s) ground pepper
  • 1 (1 1/4-pound) beef flank steak
  • 1 medium (8-ounce) red onion, cut into 4 thick slices
  • 8 slice(s) sourdough bread, toasted on grill if you like
  • 2 medium ripe tomatoes, sliced
  • 1 bunch(es) arugula, tough stems discarded

 

Directions

  1. 1.    In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
  2. 2.    Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
  3. 3.    Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
  4. 4.    Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.
  5. 5.    Thinly slice steak diagonally across the grain. Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining 4 slices of bread.

Honey-Orange Chicken Sesame Sauce

Ingredients

  • 3/4 cup(s) fresh orange juice
  • 1/3 cup(s) orange blossom or clover honey
  • 1 teaspoon(s) grated ginger
  • 1 teaspoon(s) garlic
  • 1 teaspoon(s) orange zest
  • 1 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
  • 1 teaspoon(s) vegetable oil
  • 1 teaspoon(s) toasted sesame oil
  • 1 teaspoon(s) toasted sesame seeds

 

Directions

  1. 1.    Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
  2. 2.    Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
  3. 3.    Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

Easy Pantry Pasta

Ingredients

  • 2 slice(s) country bread
  • 6 tablespoon(s) olive oil
  • 1/2 large yellow onion, chopped
  • 2 clove(s) garlic, finely chopped
  • 3/4 teaspoon(s) crushed red pepper
  • 1/4 teaspoon(s) sea salt
  • 3 tablespoon(s) chopped parsley
  • 2 tablespoon(s) chopped capers
  • 1 large lemon , zested
  • 3/4 pound(s) spaghetti or linguine
  • 3 egg yolks
  • 1/2 cup(s) grated Parmigiano-Reggiano

 

Directions

  1. 1.    Heat oven to 350 degrees F. Cut the bread into 1/3-inch cubes. Toss with 1 tablespoon oil and spread in a single layer on a baking pan. Bake until golden — 2 to 3 minutes.
  2. 2.    Fill a medium stockpot with water and bring to boil. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
  3. 3.    Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook until al dente — about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
  4. 4.    Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
  5. 5.    Add the egg mixture and spaghetti to the skillet. Toss to combine and cook over low heat until warmed through — 1 to 2 minutes. Transfer to a serving bowl. Top with Parmigiano-Reggiano and the croutons and serve immediately.

 

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