France/13 recipes

Made by Allison Del Plato for Test Your Tastebuds (10/13/2011)

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Creole Bouillabaisse recipe

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.