French Country Cooking

French Classics

Making French classics can be daunting, but if you search diligently, there is usually a shortcut or two to be found. The key is to experiment.

• Boeuf Burgundy: Made the old-fashioned way, in a cocotte sealed with pastry.
• Boeuf en Daube a la Camargue:  Warm and robust on a cold night.
• Chateaubriand: My father taught me how to make this, and he made it sound easy. This recipe proves that it is!
• Coq Au Vin: Rich and filling, this classic tastes like the French countryside. Easier to make than you realize!
• Croque Monsieur: The first time I ordered this in Paris, the waiter - a real classic - raised his eyebrows. But the second time, no problem.
• French Onion Soup for Two: Easy and quick, and great with melted cheese and a baguette.
• Jesuites, a patisserie classic: These triangles are filled with frangipane and dusted with sugar. Incredible!
• Chocolate Madeleines: Eat these while reading Proust.
• Poulet Provencal: Roasted chicken with tomatoes and olives.
• Rosemary Garlic Roasted Chicken: Easy!