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Easy French Food Recipes - Yes, Even the French Sometimes Need Quick and Easy

All French food is not like those spectacular dishes you've seen Julia Child and Jacques Pepin prepare on television. After all, French cookers have jobs and attend school and have busy lives just like you and me.

As an added bonus, this page offers a chance to learn some French while preparing fast and fabulous French food. And if my conversions from English titles to French aren't grammatically correct, those of you who speak the language may feel free to laugh at them. At least, I get credit for trying, don't I?

TO PRINT A RECIPE: Found some you want to keep? (I sure hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Ok” or ”Print”" again. That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
Almost Tarte Tatin
Escargot (Snails)
Crevettes à l'ail(Shrimps in Garlic Sauce)
Red Hot Ratatouille
Moules Mariniere (Mussels in Wine)
Cuisinière Cassoulet Lente (Slow-Cooker Cassoulet)
Potage Saint Germain (Green Pea Soup Saint Germain)
Biscuits oignons français (French Onion Biscuits)
Poulet et Poivron Vert Cuit Lentement (Slow-Cooked Chicken & Pepper)
Soupe à l'ail (Garlic Soup)
Camembert Grille (Baked Camembert)
Noix Foie Tête (Walnut-Liver Pate)
Soupe à la Tomate Provencal (Tomato Soup Provencal)
Croque Monsieur (Grilled Ham & Cheese Sandwich)
Brie au Four a Chutney mangue (Baked Brie with Mango Chutney)
Brie en friture (Deep-Fried Brie)

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***NEW***
Almost Tarte Tatin
Serves 4

"Almost" because we really don't have time to caramelize the apples, but this will still be a memorable dessert in about half-an-hour. Should you someday have plenty of time, let the apples cook for around 20 minutes with a bit more sugar added andyou can omit the "Almost".

2 Granny Smith apples, peeled,quartered vertically
2 frozen puff pastry sheets, thawed
4 Tbsp unsalted buffer
1/2 cup packed light brown sugar
4 Tbsp water
Accompaniment: vanilla ice cream

Preheat oven to 425F.

With a 1-cup ramekin (3 inches across and 2 deep) as a guide, cut out 4 rounds from the pastry sheets. Set aside.

In a heavy skillet heat, melt butter over moderate heat and stir in brown sugar and water. Add the apple halves and cook, turning often, 3 minutes.

Arrange apple halves, cored sides up, in 4 1-cup ramekins set on a baking sheet, and top evenly with sauce. Lay the pastry over the apples and bake in the center of the oven for about 18 minutes, or until pastry is puffed and golden brown - don't let it burn.

Remove from the oven and rest them on a rack 3-5 minutes.

Place an inverted plate over each ramekin and flip onto the plate, carefully lifting off the ramekins.

Serve slightly warm tarts with ice cream (if you don't feel they're impressive enough without it.).

Escargot (Snails)
Makes 24 appetizers

Hey! It's just an appetizer, not the entree. If a few guests or family members say, "Yu-u-uck", remind them that it's very "urbane" to eat things like snails and fried squid - I'll give you a recipe for that another time. And you may have to buy the escargot pan and the snail stuff at a gourmet food store, but I think you'll want to make this again and again so just do it, okay?.

3 scallions, white & green parts, very finely minced
1 cup white wine, divided
1 (4/5 oz) can large snails
snail shells
1/2 cup butter, softened
2 Tbsp finely chopped parsley
2 cloves finely chopped garlic
salt
fine bread crumbs

Finely mince the scallions.

Combine the butter, parsley, garlic and salt, then pack some of this mixtureinto the bottom of each shell.

Rinse snails, cutting large ones in half if necessary to make 24.

Place a small amount of sautéed onions and butter mix in each shell, and add a snail. .

Fill the remaining space with more garlic butter mix, and place shells in your escargot pan.Add a Tbsp of wine to each section, and sprinkle shells lightly with bread crumbs.

Bake for 10 minutes.

Serve immediately with crusty French bread to soak up the butter. Don't tell your cardiologist about this dish.

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Crevettes à l'ail(Shrimps in Garlic Sauce)
Serves 4-6

So few ingredients (even the French name is small). but such wonderful ones!

12 cloves garlic, roughly chopped
1 cup olive oil
1/4 cup (1/2 stick) unsalted butter
1 & 1/2 lb large shrimp, peeled, de-veined and butterflied
Italian parsley (garnish)

In a large frying pan, sauté the garlic for 5 to 6 minutes in medium-hot oil (about 300F) untillight brown. Carefu not to burn.

Whisk in the butter, remove from the heat and set aside. With a slotted spoon, remove the garlicto a plate or small bowl, reserving the oil and butter to sauté the shrimp. You'll garnish the shrimp with the now crispy garlic bits.

In a large frying pan, heat about 2 to 3 Tbsp of the reserved oil and sauté the shrimp for about 5 minutes.

Be sure both sides of each shrimp are cooked. Add more oil as necessary to sauté all the shrimp.

Salt to taste. Garnish with the crispy garlic bits and Italian parsley. ____________________________________________________

Red Hot Ratatouille
Serves 4

We usually don't associate "Red Hot" with French food, but when your ratatouille, which is definitely French, includes chili peppers & Tabasco sauce whaddyagonna call it?

1 Tbsp olive oil
2 cloves garlic, crushed
3/4 of a medium onion, diced
1 & 1/4 red chilies, finely chopped
9 oz tofu, diced
1/4 lb mushrooms
3/4 of a large red bell pepper, diced
1 & 1/4 zucchini, thinly sliced
3/4 of a medium eggplant, diced
1 & 3/4 cups tomato sauce
1 & 1/4 tsp red pepper sauce (like Tabasco)
1/3 cup basil leaves, roughly torn

Heat oil in a frying pan over a moderate heat; add garlic, onion, and chilies. Cook about 3-5 minutes, or until onion is transparent.

Stir in tofu and vegetables; continue cooking for 8-10 minutes or until veggies have softened. Add tomato sauce, hot sauce, and basil; bring to a boil. Done.

Serve with fresh, crusty French - what else - bread.

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Moules Mariniere (Mussels in Wine)
Serves 4-6

This wonderful dish will be more expensive but a lot easier if you buy frozen mussels on half-shells, and they’ll be just as tasty.

4 lb mussels (in shell)
1 cup white wine
1 small carrot, finely chopped or julienned
1 large rib celery, finely chopped
1 small onion, finely chopped
1 scallion, finely chopped
1/2 cup cream

Wash, peel, and finely cut the vegetables into small dice or fine strips

Scrub the mussels to remove any dirt, barnacles or hair. Remove the beard, the hairy stuff sticking out of the shell, by giving it a good yank Tap any mussels that are open and discard if they don’t close; it means they’re dead and we don’t use them..

Place the mussels in a large pot with the white wine – and NO SEASONINGS. Cover and place on a medium heat.

The mussels will cook from the steam from the white wine and mussel juices; shake every minute or so until all the mussels open, about 4 minutes. Discard any mussels that do not open.

Placing a colander over a bowl, drain the mussels well, pouring the cooking liquor into a clean pan and placing back on the stove; bring to a boil and let simmer until reduced/ to 1 & 1/2 cups or so.

Add the cream, bring to the boil and simmer until cream has thickened to a sauce consistency about 5 minutes.

Add the vegetables and mussels to the sauce, toss well, and serve.

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Cuisinière Cassoulet Lente (Slow-Cooker Cassoulet)
Serves 6

If, like my wife, you find lima beans and butter beans disgusting, use two15 oz cans of cannelini beans instead.

1can (16 oz) vegetarian baked beans, undrained
1can (15.5 oz) butter beans, drained, rinsed
1can (15 oz) red kidney beans, drained, rinsed
1can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1box (9 oz) frozen baby lima beans, thawed
1cup thinly sliced carrots (2 medium)
1cup chopped onions (2 medium)
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

In 3- 4 quart slow cooker, mix ingredients. .Cover and cook on Low heat setting 8 to 9 hours. Remove. Serve. Eat.

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Potage Saint Germain (Green Pea Soup Saint Germain)
Serves:4

Saint Germain is a region of France where, apparently, they eat a lot of pea soup. That’s all I know about it except that this has to be about the easiest of the easy.

1 15-oz can of petite green peas (like Green Giant)
4 cups of water
salt
1 bunch of chervil
4 tablespoon of sour cream
1 egg yolk
1 teaspoon of cornstarch

Pour the peas and their juice into a saucepan. Add the water and the salt, heat the saucepan and boil for 5 minutes.

When you’re ready to serve, add the mixture of the egg yolk, cornstarch and cream.

Serve with some chopped chives or chervil and some small croutons of dried or toasted bread.

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Biscuits oignons français (French Onion Biscuits)
Serves:4

Yes, it’s a stretch to call this a “French recipe” just because it contains “French Onion” dip, but it’s such a nifty, easy recipe I’m putting it here so you can serve them

with some of the more “authentic” ones on this page. And doesn’t it sound better in French?

2 cups baking mix (like Bisquick)1/4 cup milk1 container(8 oz) French onion dip

Heat oven to 450F.

Stir all ingredients together until soft dough forms. Drop dough into 6 mounds onto an un-greased cookie sheet.

Bake 10 to 12 minutes or until light golden brown. Serve warm.

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Poulet et Poivron Vert Cuit Lentement (Slow-Cooked Chicken & Pepper)
Serves:4

See, even though I don't care for green peppers, I put them in this super-easy recipe because most of you do. But notice that I made sliced in rings so they're easy to pick out.

2–3 lb chicken, cut up
1 onion, chopped
2 cloves garlic, chopped
Salt and white pepper to taste
1 green bell pepper, seeded, sliced into rings
1 15-oz can petite diced tomatoes 1 cup dry white wine
Pinch of cayenne pepper

Combine all the ingredients in your slow-cooker. Cover and cook on low for 6 to 8 hours, or until the chicken is tender.

Serve with crusty French bread.

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Soupe à l'ail (Garlic Soup)
Serves:4

2 Tbsp olive oil
6 cloves garlic, crushed
3 slices French bread, crusts removed
4 cups chicken broth
Salt and pepper, to taste

Sauté the garlic cloves and bread in oil over medium heat until just browned, NOT BURNT.

Remove from heat, remove the bread and cut it into 1-inch squares; return them to the pan.

Add the chicken broth, bring to a boil, cover, and simmer for 20 minutes, or until the bread disintegrates and mixes well into the broth.

Add salt and pepper to taste and serve.

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Camembert Grille (Baked Camembert)
Serves 8-10 as appetizer

You could use Brie which is discounted more often but a bit less "special" than Camembert. And we do like, "special".

1 whole Camembert, 8-10 oz
2 Tbsp butter, melted
1/2 cup sliced almonds
4 sliced apples
Lightly toasted French baguette

Preheat the oven to 350F.

Place the Camembert on an oven-safe serving dish. Brush the top with butter and toss the nuts in the remaining butter.

Scatter the nuts over the top of the cheese, and bake for 8 to 10 minutes, or until the cheese softens and the nuts are lightly toasted.

Serve surrounded with apple slices and baguette slices.

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Noix Foie Tête (Walnut-Liver Pate)
Serves:4

Makes about 2 cups

Since the liverwurst is the primary ingredient, try to buy a really good brand, like Boar’s Head or Dietz & Watson.

2 oz shelled walnuts, boiled, roasted & chopped
4 oz cream cheese, softened
4 to 5 oz good quality liverwurst
2 Tbsp cognac
1/2 tsp crushed dried tarragon
Finely chopped parsley

Preheat oven to 350 degrees F.

In an oven-proof pan, boil walnuts, uncovered, for 3 minutes. Drain the water, place in the oven, and roast for 15 minutes, shaking the pan often. Remove and set aside to cool.Chop them finely when cooled.

While the nuts are cooling, beat cream cheese and liverwurst, blend in cognac, tarragon and the cooled & chopped walnuts, mixing well. Mound on a serving plate, cover with plastic wrap and refrigerate until ready to serve.

Surround the mound with finely chopped parsley, and serve with toast points, crackers or toasted French bread baguettes.

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Soupe à la Tomate Provencal (Tomato Soup Provencal)
Serves 8

Now, really, doesn't the French name sound much more exciting than "Tomato Soup"? Do you think the French eaters find, "Tomato Soup" more exciting.? No.

3 Tbsp e.v.olive oil
2 onions, minced
1 carrot, shredded
1 rib celery, finely chopped
3 cloves garlic, pressed
2 tsp orange zest
½ tsp each dried thyme & fennel seeds, crushed
2 Tbsp tomato paste
3 cups water
1 28 oz can petite-diced tomatoes
1 & ½ cups lower-sodium chicken or vegetable broth
½ tsp each salt & white pepper
1 tsp granulated sugar
¼ cup white rice
2 Tbsp each fresh parsley, & basil, chopped

In a large saucepan over medium heat, sauté onions, carrot, celery, garlic, orange zest, thyme, and fennel seed for 5 minutes, until the vegetables start to soften. Add tomato paste and water, whisking until the tomato paste is fully incorporated.

Stir in tomatoes, stock, salt, pepper, sugar, and rice. Simmer for 15-20 minutes, until rice is tender. Stir in parsley and basil and serve hot.

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Croque Monsieur (Grilled Ham & Cheese Sandwich)
Makes 2 sandwiches or a bunch of appetizers

Actually, the name means something like "Mr. Crispy"; I think my Americanized name is a bit more descriptive.

2 Tbsp Dijon mustard
8 slices sandwich bread
4 oz baked ham, thinly sliced
2 1/2 cups grated Gruyere cheese, divided
4 Tbsp butter, softened

Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches.

Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, flip them and cover with the remaining cheese;, continue cooking until they're crispy and golden brown, about 5 additional minutes.

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Brie au Four a Chutney mangue (Baked Brie with Mango Chutney)
Makes one "wheel"

Now there's nothing ordinary about this Brie creation.

1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney
1 cup chopped cashews
1 French baguette, cut into 1/2 inch slices

Preheat oven to 350F.

Sprinkle curry powder over the top and sides of the Brie, rubbing the curry powder into the rind.

Place the Brie wheel in a large pie plate or oven proof dish, and spread a generous layer of chutney over the top, and evenly sprinkle with cashews.

Bake 15 minutes in the preheated oven, or until cashews are slightly golden and the cheese inside the rind is melted. Serve with slices of baguette. Mm-m-m!

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Brie en friture (Deep-Fried Brie)
Makes 6 wedges

Just one of the easy but extraordinary things you can do with this sort of ordinary French cheese.

4 oz Brie cheese
1 egg
1/2 cup fine bread crumbs
3/4 cup sesame seeds
3 cups canola oil for frying
2/3 cup raspberry preserves

Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.

Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)

In a heavy saucepan, heat about 2 inches of oil to 375F or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden, then drain on paper towels. Done.


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