Help ! ISO: a good French meal

[kwormann]

This is one cusine I have never cooked. I want to put together a several course french dinner. Im thinking fish for the main course. I need an appatizer, veggie, salad, cheeses and dessert. I looked in the search, and of course its down. Ive been looking at Coquilles Saint Jacques as a possible fish dish.

Anyhelp from those of you who have been to France or know anything about French food will be greatly appreciated!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[Gail]

I know you're thinking of fish, but I haven't been able to look at Coquilles St. Jacques for years without remembering an unpleasant episode in my youth involving too much wine and that rich, rich dish. So, you'll excuse me if I veto that one, strictly on a personal level.

Frankly, I'd be a lot more inclined to do a simple poached salmon in dill sauce (Epicurious has a killer recipe for dill sauce using an obscene amount of butter, shallots, dill and dry white wine) But, I'd almost be included to go with Coq au Vin, really, with its elegant, glossy, thick sauce. I know CL's got a recipe or two-- which I haven't tried-- and my favorite is posted somewhere in the archives in the thread with the original Psycho Chicken.

Please fight the urge to do too much if you elect to go with something such as the Coquilles or even the Coq au Vin. The sauces are so rich, they're best set off with simple sides. Too much can get cloying.

[emilycat]

I have the French Culinary Institute's Salute to Healthy Cooking, and it's structured according to seasonal menus. I can look through it, if you'd like, and offer some of the menus for you. Yes? No? Maybe?

[kwormann]

That would be very sweet Emily. I always value your suggestions http://www.cookinglight.com/bbs/smile.gif

[Marsha]

Hi Kim - Here's a very Burgundian recipe that is quite easy, light & tasty -
Caramelized Oranges (serves 4)

6 naval oranges (surely they'll be back soon), and zest of two of the oranges)
8 oz sugar
8 oz water
1 cinnamon stick

Reel all the oranges and slice them 1/8" thick or so, horizontally. Arrange in a serving bowl. Put sugar, half the water & the cinnamon stick in pan, stir over medium heat until sugar dissolves. Leave to simmer gently until sugar turns a deep caramel color. Take out cinnamon stick, remove pan from heat and hold over sink. CAREFULLY add remaining water (this is where it can spatter). Stir to remove any lumps (it can be quite lumpy - don't despair). Pour 3/4 of the caramel over the oranges & simmer the zest in the remaining caramel 2 minutes. Spoon that over the fruit. 320 cal/serving

What would be really good is a cheese course, served with a salade vinaigrette after the main course, followed by dessert. We prefer to omit the sweet & just have the cheese course, with salad or with fruit. Do start your meal with a Kir of some description....

[kwormann]

Gail.....I found a Coq a VIn recipe on Food TV that looks good. I am also considering it.

Marsha, thanks for the recipe. When speaking of French food, talk to me like a child...a Kir???????BTW, I see we are nrighbors of a sort......(Im downtown Houston)

[Natasha]

Kim,

Sounds like fun! When is your dinner?

I would go with a simple main course. The best French food I've ever eaten has tended to be relatively spartan, though perhaps that's just me.

What are you thinking of for dessert? Pie, cake, cream puffs, something else? Some suggestions are Tarte Tatin, Far Breton, Profiteroles (cream puffs) or any kind of crepes, which are all fairly simple to make and not too heavy after a substantial meal. I will be back later if you would like recipes for any of these, or more suggestions.

And do you have anything in mind yet for the all-important cheese course (my "favoritest" of all)? Just curious... http://www.cookinglight.com/bbs/smile.gif

Natasha

[This message has been edited by Natasha (edited 06-20-2001).]

[Sarah]

Kim,
I have to agree with Natasha. I lived in France for a while, and most of the food was pretty simple...high on taste and aesthetics, low on extras. My favourite salad dressing is mixed directly in the bowl: olive oil, dijon, salt, fresh ground pepper, a squeeze of lemon whipped together and then tossed with mixed greens. And for a true meal, never forget the bread!!
As for kir, it's an aperitif. Creme de cassis (black currant liqueur) and white wine, or a kir royale with champagne. It's a wonderful starter. As for dessert, how about a souffle?

Sarah

[Marsha]

Hi Kim - a Kir is an nice aperitif and the ingredients vary from region to region. The classic Kir is Creme de Cassis and Aligote (I'm not sure of the spelling!) which is an inexpensive white wine from Burgundy. You can use any dry white wine. You add as much cassis as you like (1 tsp - 1 Tbs as a guide). Kir Royale uses Champagne instead of white wine. In Paris we even had a Kir made with red wine - it had a port-like taste. Yum! I've seen Kir made with other liqueurs (raspberry flavor, blackberry, etc). If you make Royale, use cheap champagne - don't waste the good stuff. Ditto the wine. If you decide on a cheese course, make the trek out to Auchan on Beltway 8 & Beechnut - their cheese prices are quite a bit lower than anyone else's! Bon appetit!

[emilycat]

I'm back -- I just thought I'd post the ones that looked best to me, but that worked out well, since they centered around seafood dishes http://www.cookinglight.com/bbs/smile.gif And after perusing through this thing again, I'm wondering why I haven't made more of the dang recipes!
Let me know if you'd like any of them.

Watercress, Chicory and Radish Salad with Beet Vinaigrette
Wine -Steamed Salmon
Meringue Shells with Marinated Strawberries

Baby Artichokes in Vegetable Broth
Poached Lobster with Saffron Sabayon
Crispy Napoleon with Fresh Fruit

Spring Noodles
Braised Pompano with Julienne of Vegetables
Lemon Mousse

Zucchini Soup
John Dory with Spring Vegetables
Warm Chocolate Tortes with Seasonal Fruit

Pea and Mint Soup
Fillet of Trout Grenobloise
Burnt Custard

Swiss Chard Gratin
Baked Bluefish with Parsley and Tomatoes
Raspberry Floating Islands

Salad of Artichoke, Cucumber and Tomato
Red Snapper in Parchment Paper
Peaches Poached in Riesling with Fresh Currants

Salad Nicoise
Sea Bass with Sauteed Cucumbers
Frozen Blueberry Souffles

Gazpacho
Baked Cod with Tomatoes, Capers and Turmeric on Sauteed Spinach
Peaches Melba

Tomato Tarts
Mussels in White Wine
Baby Greens
Melon Soup

Ohmygosh, I have GOT to start using this cookbook more!

Oh, and here are individual recipes from The Vegetarian Table:France that I thought you might be interested in for appetizers side dishes, salads, desserts, etc.

Grilled Goat Feta in Grape Leaves with Tomato Bits
Saute of Baby Spinach
Frisee Salad with Warm Goat Cheese
Warm Pears, Bitter Greens, and Blue Cheese
Fig and Arugula Salad
Salad of Belgian Endive, Crumbled Parmesan and Walnuts
Peach and Nectarine Clafouti
Crispy Pear Gratin
Compote of Oranges with Creme de Cassis
Lavender Ice Cream




[This message has been edited by emilycat (edited 06-20-2001).]

[KValley]

Emily-

Wow- these recipes sound amazing. I must say that after a year of living in France, I never ate so well!! http://www.cookinglight.com/bbs/smile.gif Being a poor college student and eating at the university cafeteria meant that French cuisine remained nearly as foreign to me after a year as the day I arrived! Bread, cheese, and wine were the staples.

Kim, I have a lovely French cookbook at home with recipes I can translate for you, if you'd like. Problem is, I'm in Atlanta and the cookbook is in Washington State...if you are interested, let me know what types of dishes you are looking for and I can scare up some recipes Friday morning.

a bientot,

Julie

[Natasha]

Originally posted by KValley:
Bread, cheese, and wine were the staples.


Julie,

You struck a chord here ...

Those are still my staples when I go to France, or many other places in Europe, for that matter. Bread, cheese, wine, and chocolate - for the all-too-short duration of my visits, those are my official four food groups http://www.cookinglight.com/bbs/smile.gif

Natasha

[KValley]

oops- double post. just got excited thinking about bread, cheese, wine!

[This message has been edited by KValley (edited 06-20-2001).]

[daner94]

Julie,

whatcha doing down here in Atlanta? How long are you staying?

Dana

[KValley]

Originally posted by daner94:
Julie,

whatcha doing down here in Atlanta? How long are you staying?

Dana

Hi Dana,

THe U.S. office of the university I work for is located here in Dunwoody- I come out every 4 months or so for staff meetings. We're taking a break at the moment (can't you tell)- I have to sneak in my BB fix when I can http://www.cookinglight.com/bbs/biggrin.gif I'm here through lunch tomorrow.

Trying to garner as much sympathy as I can, this seems the appropriate place to tell you that DH left yesterday for France- for six weeks!! Au secours!!

[Grace]

Kim, do you still have your April 2001 issue? There is a whole section on French cooking in that one. Maybe you can get some ideas there. The Pommes Anna are amazing - I've made them probably 4 times and everyone RAVES. Good luck, and I do have a Coquille St. Jacuqes dish from CL (from a long time ago) in my CookWare - let me know if you'd like me to post the recipe.

[daner94]

Julie,

What a small world. I live in Dunwoody. I think there are a couple of others here who live in Dunwoody too!

Have a safe trip back.

And you get my sympathy for DH being gone so long! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Natasha, It is next Friday (I know, I plan ahead). Yes, I plan on a cheese coursse (after dinner, right?) andI was thinking of a fruit or lemon tart for dessert. Any cheese suggestions?

I am thinking about a stuffed chicken on a red pepper coulis, but Id like to see Emily's Fillet of Trout Grenoloise.

I like Sarah's simple salad idea so may go with asparagus with holandaise sauce as the other side.

I guess apps are what Im looking for now (unless there are other wonderful suggestions!). You say Kir with the apps? The grilled goat cheese in grape leaves (Emily's book) sound good, but too much cheese with a cheese course? What about escargot? Anyone know how, how much they cost, etc? I had them once and fell inlove (garlic butter sauce!) Never fear, there will be bread in there too!

As for wine, we all bring a bottle (we do this every Friday), so I don't have much control except to say white or red.

So, any thoughts on the apps? Emliy, Id love those two recipes! Marsha, thanks for the cheese shop and Kir suggestion! Julie, you LIVED in France????? Grace, I don't have the April issue anymore…is there an escargot recipe?, Id also love to see the lighter Coquille St. Jacuqes recipeJ

Thanks for all the help! Any more thoughts, Id love to her them!

Kim

[emilycat]

Kim, you must let us all know how this dinner turns out! http://www.cookinglight.com/bbs/smile.gif

From The French Culinary Institute's Salute to Healthy Cooking:

Fillet of Trout Grenobloise
Serves 4

In this classic French preparation, butter is one of the predominant flavors. If your are on a restricted diet, don't hesitate to use only canola oil. The flavor will be changed, but the final dish will still be delicious.

1 lemon
1/4 cup all-purpose flour
4 trout fillets (4 ounces each)
salt and freshly ground black pepper
1 t. canola oil
1 t. plus 1 T. unsalted butter
2 T. capers, well-drained
2 T. chopped fresh flat-leaf parsley
2 slices white bread, crusts removed, cut into 1/4" dice, and oven-toasted
4 slices lemon
4 sprigs fresh flat-leaf parsley

Peel the lemon, removing all the white pith. Cut the flesh into small dice. Discard any seeds.
Place the flour in a shallow bowl or plate. Season the fillets with the salt and pepper and then dip into the flour, coating evenly and shaking off any excess.
Combine the oil and 1 t. of the butter in a large nonstick saute pan. Place over medium-high heat. When very hot but not smoking, place the fillets, skin side down, in the pan. Cook for 1 to 1 1/2 minutes, or until golden. Carefully turn the fillets. Cook for 2 minutes, or until the fish flakes easily when tested with a fork.
Using a wide spatula, lift the fillets from the pan and place in the center of 4 warm dinner plates.
Remove the saute pan from the heat and, using a paper towel, carefully wipe the interior clean. Return the pan to medium heat. Add the remaining 1 T. butter. Cook for 2 minutes, or until the butter just begins to brown and emit a nutty aroma. Remove the pan from the heat and stir in the capers, parsley, and diced lemon. Return the pan to medium heat and add the bread. Toss to coat.
Immediately spoon an equal portion of the mixture over the fillets. Garnish with a lemon slice and a sprig of parsley.
Per serving: 243 calories, 10 g. total fat, 4 g. sautrated, 105 mg. cholesterol.

From The Vegetarian Table: France:

Grilled Goat Feta in Grape Leaves with Tomato Sauce
Serves 4

Each biteful of these packets brims with the character of the terroir of Provence's dry upper reaches, where the goats feed on juniper, whild thyme, and winter savory and grapevines grow in gravelly red soil. On the grill, all of the fragrant flavors merge.

Prepare a fire in a charcoal or other grill.
Remove the stems and any large veins from the fresh or jarred grape leaves.
Cut the cheese into 1-inch squares about 1/2-inch thick. Place 1 leaf shiny side down on a work surface. Put a tomato half, cut side up, on the leaf. Top with a square of cheese and then with another tomato half, cut side down. Fold the leaf around the cheese and tomato, bringing the bottom edge up first, then a side, followed by the top edge, and finally the remaining side. Secure with a toothpick. Set aside, folded side down. Repeat with the remaining leaves, cheese, and tomatoes.
Place the leaf packets folded side down on the grill rack. Cook for 45 seconds to 1 minute. Turn over the packets and cook just long enough for the leaves to change from bright green to olive and for the cheese inside to warm and begine to melt, about 45 seconds longer.
Arrange on a platter or individual plates and serve hot or warm.

[Sarah]

Kim,
With a French meal, I don't think that you can have too much cheese! http://www.cookinglight.com/bbs/wink.gif I think the cheese that I miss the most is roquefort, because it's hard to get a good goat blue cheese here. I like much stronger cheeses, and am not a fan of brie and camembert, but one or the other would be okay if you're looking for really French.
As for apps, I don't remember ever having them as in North America. We would have drinks or aperitifs (this is where the kirs come in) and peanuts (or with pastis, ripe olives). Then, you go to the table and have more courses.
So, soup or coquilles St. Jacques become the "appetizer". Then a main dish with vegetable (or 2) and maybe potatoes. Then salad, then cheese, then dessert and coffee.
If you can get your hands on the April issue again, it's worth it. There was also an enlightened traveller about the same time about Paris. It might give you some ideas too.

Sarah

[Grace]

Kim, here are the two Coquille St. Jacques recipes that CL has done over the years:

CookWare(tm) from Cooking Light(r)

Coquilles St. Jacques

SOURCE: Cooking Light YEAR: Jan/Feb 1992 PAGE: 91

INGREDIENTS FOR 4 SERVINGS:
1/2 cup all-purpose flour
1-1/2 pounds sea scallops
2 tablespoons margarine
1/3 cup finely chopped onion
2 tablespoons minced shallots
1 garlic clove, minced
3/4 cup dry white wine
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground white pepper
1 bay leaf
1/4 cup (1 ounce) shredded Swiss cheese

INSTRUCTIONS:
Although it's not a New England recipe, you can't have scallops without the
classic Coquilles St. Jacques.

1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat.
Remove scallops from bag, shaking off excess flour; set aside.

2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and
saute 3 minutes or until lightly browned. Add shallots and garlic, and saute 1
minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf).
Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and
cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4
individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds
or until cheese melts. Serve immediately. Yield: 4 servings.

Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.

NUTRITIONAL INFORMATION:
CALORIES 297 (28% from fat); FAT 9.1g (sat 2.5g, mono 3.1g, poly 2.4g);
PROTEIN 32.7g; CARB 19.2g; FIBER 0.7g; CHOL 63mg; IRON 1.6mg; SODIUM 437mg;
CALC 124mgCookWare(tm) from Cooking Light(r)

Coquilles St. Jacques a la Provencale

SOURCE: Cooking Light YEAR: May/June 1997 PAGE: 99

INGREDIENTS FOR 6 SERVINGS:
1-1/2 Tblsp. margarine, divided
1/3 cup minced onion
2 Tblsp. minced shallot
1 clove garlic, minced
1/2 cup all purpose flour
1-1/4 pounds fresh sea scallops
2/3 cup Chablis or other dry white wine
1/8 tsp. salt
1/8 tsp. dried whole thyme
1/2 bay leaf
dash of white pepper
1/4 cup plus 2 Tbplsp. (1-1/2 ounces) shredded Swiss cheese

INSTRUCTIONS:
Meld 1-1/2 tsp. margarine in a nonstick skillet over medium heat, add onion.
Saute 3 minutes or until lightly browned. Add shallot and garlic and saute 1
minute. Remove from skillet and set aside.

Place flour in a zip-top plastic bag, add scallops. Toss bag to coat
scallops. Melt remaining 1 Tblsp. margarine in a skillet over medium heat.
Remove scallops from bag, shaking off excess flour. Add scallps to skillet,
saute 4 minutes or until golden. Return onion mixture to skillet, add wine
and next 4 ingredients. Cover, reduce heat and simmer 4 minutes. Uncover and
bring to a boil, cook 1 minute. Discard bay leaf. Divide scallp mixture
evenly among 6 individual agratin dishes. Top each with 1 Tblsp. cheese.
Broil 5-1/2 inches from heat 30 seconds or until cheese melts. serve
immediately.

Yield: 6 servings

NUTRITIONAL INFORMATION:
Calories 179 / Fat 5.6g / Protein 19.2g / Carb 11.7 g / Sodium 258 mg /
Calcium 100 mg

[kwormann]

Thank you everyone for the help! I will post reviews after the party, next weekend http://www.cookinglight.com/bbs/smile.gif

ps....still looking for escargpt if anyone has a recipe....

Kim

[SoCal]

Here are a some Escargot recipes I found on http://www.happysnails.com/happysnails/ -

ESCARGOT IN GARLIC BUTTER SAUCE
24-36 large snails
1/4 teaspoon thyme
2 tbsp butter
Salt and pepper to taste
4 cloves of garlic minced
Italian or French bread
1 tsp fresh parsley

Melt butter in saucepan until it bubbles. Add garlic, saute slowly until light brown (do not burn garlic!) Add thyme and escargot, saute on medium heat for a few minutes. Add parsley and saute for 30 seconds. Add salt and pepper to taste, and serve with crusty Italian or French bread or heated pita bread, for dipping in the sauce.

TRADITIONAL FRENCH RECIPE FOR ESCARGOTS

72 Escargots with cleaned shells
½ ounce shallots
1 lb no salt, soft butter
0.4 ounce salt
1 oz parsley
0.3 ounce pepper
1 oz chervil
1 cup light chicken broth
1 oz garlic

Pre-heat oven to 400 degrees (F). Chop the herbs very fine, then mix with salt, pepper and butter. Put a small amount of chicken broth in the escargot shell. Insert an escargot into the shell, then complete filling the shell with soft butter mixture. Place prepared escargot in baking dish with shell opening up, bake for 10-15 minutes or until butter begins to bubble.

ESCARGOTS A` LA BOURGUIGNONNE

4 dozen snails with shells
1 ½ teaspoons minced parsley
½ cup butter, softened to room temperature
1/4 teaspoon salt
1 clove garlic, peeled and crushed
Pinch of Pepper
2 tablespoons minced shallots or scallions
1/3 cup fine soft white bread crumbs

Drain snails and pat dry on paper toweling. Preheat oven to 350 F. Mix butter with garlic, shallots, parsley, slat and pepper. Close openings of snail shell with generous dabs of the butter mixture; dip buttered ends into crumbs. Arrange snails in baking plate and bake, uncovered, 10-12 minutes until piping hot.




[This message has been edited by SoCal (edited 06-22-2001).]

[kwormann]

Thanks so much socal....you FOUND a website called happysnails.com?????

Kim

[SoCal]

You are welcome Kim! Believe it or not, when I did a search for Escargot under Yahoo.com, the HappySnails website was one of the sites that was found!!

[Gail]

Originally posted by SoCal:
You are welcome Kim! Believe it or not, when I did a search for Escargot under Yahoo.com, the HappySnails website was one of the sites that was found!!

You haven't heard of HappySnails? It was the theme song to the old Roy Rogers (pronounced in French) Show in the fifties. Happy Snails to you...till we meet again...

PS The last tin of snails I bought had a recipe for snail butter on the label. Some people also serve them in either puff pastry or mushrooms, but I like 'em au naturel (er, the snails, I mean...)

[SoCal]

Note to self - Always, always swallow whatever liquid is in my mouth before reading a Gail post. I'm typing this with one hand while wiping off the monitor with the other (this of course after blowing coke, um, I mean Pepsi out of my nose and mouth...very lady-like I may add http://www.cookinglight.com/bbs/wink.gif !). BTW, does anyone know what Diet Pepsi does to a keyboard??!!

Thanks for another laugh Gail!!



[This message has been edited by SoCal (edited 06-23-2001).]