GoldenRod's Favorite French Recipes

Marinate Salmon Filets in olive oil for about 15 minutes before cooking. Combine wine, vinegar and shallots in a sauce pan, reduce over high heat until syrupy. Add cream and reduce slightly. Over a low flame, add butter cubes to mixture in sauce pan, one at a time, whisking constantly. Do not add next cube until previous cube has been encorporated. When all the butter has been added, remove from the flame and keep warm. Grill Salmon Filets over hot charcoal fire for about 2-3 minutes. Place Salmon Filets on the plate and spoon sauce over.

In a beignet (ben-YEAH), brie becomes a crispy fritter with a meltingly delicious center. Cut 8 oz. chilled brie into small wedges (see guide for brands). Dip each piece into well-beaten eggs, then roll in 1 cup seasoned bread crumbs to cover completely. (Coated cheese may be chilled ahead.) Deep fry until golden. Drain quickly and serve at once. Toss with your favorite pasta or fresh salad.

Split a loaf of French bread horizontally and spread cut surfaces with Dijon mustard. Add fresh lettuce and sliced red pepper rings. Then layer lean slices of ham, long strips of brie (see guide for brands) and thinly sliced cucumber.

Peel the onions and chop roughly. Melt the butter in a pan and fry the onions. Once they are brown, sprinkle in flour and stir well. Pour white wine and water over them and allow to boil. In a large ovenproof bowl, place one slice of bread, then one slice of cheese and so on. Then pour the contents of the pan over the bread and cheese and cook in oven for approximately 30 minutes at 325°. Ladle into four individual bowls and serve immediately.

Boil the unpeeled potatoes in salted water for 30 minutes. Peel and mash them. Add butter, heavy cream, cheese, and salt and pepper, and mix well. Beat vigorously over very low heat until you obtain a smooth, flowing purée which does not stick to the pan. Serve at once with a salad.

While pasta is cooking, heat oil and sauté mushrooms and walnuts. In a separate pan, heat the heavy cream and stir in the goat cheese, leaving some lumps. Drain the pasta and toss with the oil mixture. Then toss with the cream mixture, adding the parsley, salt and fresh pepper at the end. Serve immediately.

Note: For a lighter dish, omit the cream, add a dash of lemon juice and steamed broccoli florets.

Caramelized Onions:
1 T - butter
1 T - peanut oil
1 1/2 - red onions, peeled and thinly sliced
1 T - sugar
1/4 c - red wine vinegar
1/2 c - chicken stock

Sauce:
3 T - butter
2 - shallots, peeled and finely chopped
1 c - good French red wine
1 T - fresh rosemary
1 c - beef stock

Veal chops:
4 - bone in veal chops (1 in. thick)
1/3c - crumbled Roquefort Société

Preparation: Onions: Heat oil and butter in a large skillet, add onions and sauté until soft and golden. Add sugar, vinegar and stock; simmer over low heat until all liquid has evaporated. Remove from heat and reserve onions.

Sauce: In sauce pan, melt 1 T butter over high heat, add shallots and sauté until translucent. Add red wine and boil until reduced by half. Add rosemary and stock and boil until reduced by half. Remove from heat and stir in remaining butter, 1 T at a time. Keep warm.

Veal Chops: Heat oven to 350°. Melt 1 T butter and 1 T olive oil in sauce pan and sauté chops 3-4 mins (until brown on one side). Remove pan from heat. Turn chops over, arrange caramelized onions evenly over chops, and top with crumbled Roquefort. Place sauté pan in oven and cook 5-7 mins for medium rare to medium.

Presentation: Make a pool of sauce on plate, place chop on top and garnish with a sprig of fresh rosemary. Serve with roasted potatoes or risotto and a fresh green vegetable. Serve remaining red wine with this dish.

Flatten chicken to 1/2-inch thickness. Spread top of each breast with small amount of butter and mustard. Make a pocket in each breast, using a sharp knife. In a bowl, combine crumbled Roquefort Société, parsley, dried tarragon and sautéed mushrooms. Spread on prosciutto or ham. Roll and stuff into chicken breasts, secure with toothpicks (if necessary). Dust with flour. Sauté chicken in a large frying pan until lightly browned. Add wine. Bring to a boil and simmer for 10 minutes. Boil sauce to reduce slightly, spoon over chicken and serve immediately.

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