I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant – the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.
Entrecote Bordelaise is a French classic, impressive yet simple to prepare – it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts……and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
My two versions of this classic French café/bistro sandwich – oven baked for large quantities and ease…….or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain “je ne sais quoi” to even the simplest food …including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned … it’s not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
Make and share this Basque Oysters recipe from Food.com.
A savory, succulent taste sensation. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
