French Food At Home Recipes

French Food at Home is one of the popular cooking shows on Food Network. The show is hosted by Laura Calder and is aired across Canada as well as on other worldwide channels. As the name suggests the show is all ... More »
CCP: 34
French Style Eggs

Melt butter in a saucepan; blend in the flour. Add milk and seasonings. Cook over low heat until sauce thickens, stirring constantly. Dip eggs in the sauce; cool eggs and roll in bread crumbs. Heat oil to 375°F (190°C). Fry eggs until brown. - 31.8928

Petite French Bread

Divide dough into 30 balls. Roll each ball into a fingerlike form. Place on well-greased baking sheets about 2 in. (5 cm) apart. Cut small slashes across the tops. Cover and allow to double in size. Combine egg white and water in small bowl; beat with a fork... - 25.5528

Cheryls Home Cooking/crepes

A quick and easy way to make home made crepes! They can be used as a dessert or breakfast food. ENJOY! - 0

Duck Skin And Green Garlic Home-fried Potatoes

If you have duck skin left over from preparing roast duck or confit, then this recipe for duck fat fried potatoes makes a perfect side to serve with it. The only challenging part of this recipe is finding duck skin, the remaining part of the recipe is a... - 80.9781

Yam Crispies

Looking for a healthier alternative to French fries? Try Yam crispies. Yams are healthier as compared to potatoes as they are rich in vitamins, carbohydrates and fiber. Yam crispies are a good side dish, appetizer or a finger food for kids. Serve it with... - 101.759

Stick Blender Homemade Mayonnaise

Why use bottled mayonnaise when making it at home is just as easy? Chef John's attempt to bring down the bottled mayonnaise industry is not in vain as his recipe to make homemade mayonnaise using a stick blender is as easy as using bottled mayonnaise. It’s... - 89.3691

Creamy French Dressing

Creamy French Dressing! This is a wonderful recipe for an amazing salad dressing! This yummy salad dressing can make any salad into a masterpiece. Prepare this Creamy French Dressing home and I am sure you will get hooked to it! - 24.9982

Homemade French Fry

Want to recreate restaurant-like french fry at home? Perhaps you never knew that it is so easy and quick. In fact, it can turn to be much crispier and crunchier than the ones you have in restaurant. In this recipe video, you'll find easy to follow instruction... - 113.88

French Classic Steak Au Poivre

One dish that you are sure to find in every French cookbook is the classic Steak au Poivre or simply pepper steak. Chef John demonstrates the home-version of this classic steakhouse specialty. Peppercorns form a spicy crust around a meltingly tender beef... - 128.067

Classic French Croque Monsieur

This homey version of the classic and world famous open-face sandwich, comes pretty close to the one I ate at a quaint Bistro in Paris. It is truly delicious and lives up to the meaning of its name "crispy mister". Chef John teaches you to make this... - 117.504

Fifteen Minute Bouillabaisse

The Fifteen Minute Bouillabaisse is a tasty fish stew that can prepared in a jiffy. It is perfect for your weekday dinners when you have to cook up delicious food in minutes!! Try this Fifteen Minute Bouillabaisse recipe! - 45.5313

French Onion Soup With Port

A wonderfully light, easy soup, bursting full of flavour, topped with a giant crouton and a pile of melted cheese. A good stock is key to this dish so try to use a nice home-made beef stock where possible. Failing that, a vegetarian stock will do the trick,... - 116.841

Whole Wheat French Bread

Basic Whole-Grain Bread becomes French Bread, with a real sourdough flavor. The secret is to eliminate the sugar, and for part of the water substitute very sour buttermilk or yogurt; if you have home made yogurt, chances are that enough whey has separated out... - 35.0279

Salade Nicoise

This classic Salade Niçoise is updated using purple potatoes and fresh asparagus. You can either use canned albacore or seared fresh ahi. Sometimes I use Haricot Verts, but love the freshness and texture of Spring asparagus. You can use either oil canned... - 47.1909

Avocado Stuffed With Crabmeat And Remoulade

Avocados Stuffed With Crabmeat Remoulade is a lovely dish that is both filling and yummy. This dish is perfect for your weekend luncheons! Try the Avocados Stuffed With Crabmeat Remoulade at home and you will understand why I love this dish so much! - 39.6966

Artichoke Bottoms St Germain

The Artichoke Bottoms St Germain is a lovely dish that is both visually tempting and yummy. I served this for an informal get together for dinner and everyone loved it. Try the Artichoke Bottoms St Germain recipe at home and you will understand why! - 31.4036

Crème De Tomato En Croute

This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant (one of my favourite spots) in Yountville, California. I love the cuisine and the delightful French ambiance of this bistro. The minute you open the door the aromas from the kitchen... - 56.2186

Easy Ratatouille

Does food bring back memories for you? Are transported to another time and place by the smells and tastes of certain foods? Food can evoke some of the sweetest memories, especially from one’s childhood. British foodie Nigel Slater based his autobiography... - 139.711

Port And Prunes

GETTING READY 1. In a small saucepan, soak the prunes in water. Cover the pan and allow the prunes to soften overnight. MAKING 2. Place the saucepan with soaked prunes on a low flame. 3. Simmer the prunes until they are soft and pulpy. Take pan... - 34.823

Best Lobster Bisque

This Best Lobster Bisque recipe is my favorite. I am a professional chef and my friends really enjoy the dish I cook. Whenever there is a gathering of my friends at my home, most of the time they ask me to cook this delicious Lobster Bisque. You should try... - 61.9062

Lamb Ragout Over Pappardelle Pasta

This Lamb Ragout is aromatic, rich, and spicy! It's served over hand-cut Pappardelle Pasta made from scratch. This is a favorite dish from Aimee Pellegrini's restaurant, La Romanza Bistro in Seattle. She shared her family secrets for these great Italian... - 112.925

Vegan Chocolate Peanut Butter Mousse

Going vegan doesn’t mean sacrificing any of the creamy decadent deserts you love. This chocolate peanut butter mousse recipe from the new Spork-Fed cookbook will have you grabbing for vegan desserts every time! You won’t believe that it was made with... - 123.764

Savory Crabmeat Palmiers

Fond of seafood? Here's an interesting recipe that you can make using delicious crab meat. Watch Chef Tracy Porter demonstrate this step by step process to prepare these delicious Savory Crabmeat Palmiers. - 119.937

No Work Vichyssoise

Combine the onions, water and sugar and boil over medium heat for 10 minutes. Add the potato and chicken with rice soups and heat thoroughly. Pass the soup through a food mill or sieve, then add the cream. Cover and refrigerate until ready to serve. - 28.2831

Smoked Salmon Pate

In food processor, puree together salmon, cream cheese, mayonnaise and lemon juice until smooth. Mix in onions, dill and pepper. (Pate can be refrigerated in airtight container for up to 2 days.) - 22.411

Vegetable Terrine

In small saucepan, combine gelatin with 1/2 cup (125 mL) water; let stand for about 10 minutes or until softened. Cook over low heat, stirring, until gelatin has dissolved. Remove from heat; set aside. In heavy saucepan, pour in enough cold water to just... - 43.8703

Tart Tatin

For the crust, place flour, butter, sugar, and lemon zest in a food processor, and process until blended. Add the egg yolks and brandy and process until the dough forms a ball. Remove from food processor and shape dough into a disc. Wrap in plastic and... - 44.3247

Napoleons

1. Roll out Basic French Pastry evenly to a 16x10-inch rectangle, on floured pastry cloth or board. Pastry should be 3/8 inch thick. Trim all sides to make a 15x9-inch rectangle. Divide in half length wise; cut each half into 6 even-size blocks. Place on... - 19.4156

Tomato Soup

Cut the unpeeled tomatoes into quarters. Place in a heavy metal saucepan with the sugar, butter, onion, bay leaves, celery and basil. Cover and simmer over low heat for 30 minutes. Do not add water at any time. Pass through a food mill or a sieve. Put back in... - 42.3975

Roast Sirloin With Herb Sauce

1. Preheat oven to 160°C (325°F/ Gas 2). Season sirloin with freshly ground pepper; brush with mustard. Bake in a roasting tin for 1 1/2 hours or until a meat thermometer inserted in thickest part of the roast shows an internal temperature of 71°C... - 34.2777

Raspberry Mousse

For the mousse, fold whipped cream into sour cream, add berries, lemon juice, and sugar. For the crust, in a blender or food processor, chop cookies until fine. Add butter and mix until cookie crumbs absorb butter. Press the cookie "dough" into small sorbet... - 41.0292

Creme Praline

GETTING READY 1) In a heavy saucepan, stir all the ingredients for praline powder together until the sugar is dissolved. 2) Heat further without stirring until the mixture acquires a dark amber color. 3) Pour the mixture over a lightly buttered cookie sheet... - 45.6323

Fish Terrine

GETTING READY 1) Preheat the oven to 300°F. 2) Brush a 6-cup rectangular terrine with 2 tablespoons butter. MAKING 3) Blanch the romaine leaves in boiling salted water for 30 seconds, then remove the leaves with a skimmer and drain. 4) Line the bottom and... - 44.3325

Chicken Galantines

Three days before Bone the chickens and the duck as follows: Cut off the wing tips at the second joint; put these aside for the stock. Place one chicken, breast down, on a board and make a long cut right along the center of the back, down to the bone. Working... - 40.0029

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