French Food, Recipes and Cuisine

11 results for "french"
Narrow Results You've Selected: French Poach Main Course Remove all Source Saveur (11) Difficulty Medium (6) Easy (4) Hard (1) Main Ingredient Fish (8) Vegetables (7) Beef (2) Eggs (2) Chicken (1) Show all... Fruit (1) Potato (1) Shellfish (1) Tomato (1) Season Spring (5) Summer (5) Fall (4) Winter (4) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Cuisine:French,Technique:Poach,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 08/28/2007 Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise) This French dish is a delicate and delicious way to prepare salmon. Issue #98 10/30/2011 Poached Trout With Onions and Fennel Seeds In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions. Issue #142 12/15/2005 Boiled Beef Dinner Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe. Issue #79 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 02/06/2007 Poached Sole with Vermouth Vermouth adds body and character to many dishes, especially ones with fish or chicken. 03/06/2007 Cold Poached Cod with Tarragon Sauce The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish. Issue #53 12/06/2005 Poached Black Bass in a Rich Nage This dish was created by chef Eric Ripert of Le Bernardin in Manhattan. Issue #84 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 09/03/2002 Lobster Soufflé with Sauce Nantua Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.” Issue #50 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1