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french ideas

post #1 of 10
Thread Starter 
My supper club theme next week is french. anyone have any ideas/recipes that is easy? I would do a savory crepe but hard to make advance.
vale
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vale
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post #2 of 10
As a non-American member, I haven't a clue what a 'Supper Club' may be....

What are you asking? For French originated dishes? For canapes? What?
post #3 of 10
Supper Club" generally means a group of people that gather periodically for a dinner hosted by one or more members, at least IMHO.

There is always the classics:
  • Coq au Vin
  • Beef Borguignon
  • Cassoulet
  • Croque Monseiur
  • Croque Madame
  • Monticristo
  • Salade Nicoise
  • Fricasse de Poulet
  • Baguette du Jambon e Fromage
Chef,
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Chef,
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post #4 of 10
The "crepes are easy to make in advance, filling and heating may be a problem.

Do you have access to the kitchen? If so, Crêpeh previously prepared Mornay sauces Florentine may be a possible selection, frozen chopped spinach, nutmeg, cream, sauté briefly, fill previously cooked crêpes, top with previously prepared Mornay sauce, present on a bed of Musclen, really good with a Citrus Vinaigrette and garnishes of Ruby Grapefruit Supremes and Avocado slices.
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 10
Thanks, Pete!
post #6 of 10
Pastrycake,

Before making suggestions, I'd like to know a little more such as:

Is the club is metting at your house this time?

How much last minute cooking are able or willing to do?

How large is your group?

What's your budget?

Will your group do seafood?

Will supper be indoors or out?

Will you have access to a grill? (Always a great for summer cooking)

Are you looking for something seasonal and light?

If I were cooking and had a grill available, I'd orient the meal towards the Riviera do a simple grilled fish or lamb chop (frenched of course!), have some sort of olive sauce, or even just a tapenade ready to go, and serve on plates garnished with ratatouille.

Pete suggested several stews and casseroles. They're on the hearty-winter-meal side, but certainly scream "French," and may be just what the doctor ordered for your group.

A couple of French classics, a little lighter, and which may be entirely prepared ahead, are duck in tomato and green olives (Riviera regional), and Chicken Marengo (an impromtu invented for Napoleon to commemorate his victory at, you guessed it, Marengo).

BDL
post #7 of 10
couple of French classics, a little lighter, and which may be entirely prepared ahead, are duck in tomato and green olives (Riviera regional), and Chicken Marengo (an impromtu invented for Napoleon to commemorate his victory at, you guessed it, Marengo).



BDL[/QUOTE]

BDL!
Have not heard this term for years. One dish on my cooking test for teachers license over 25 years ago was to prepare Veal Merango, have seen it many ways but I used diced carrott, turnip, stewed tomatoes, mushrooms and olives. I served it with Baked egg barley pillaf .Great Dish
CHEFED
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CHEFED
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post #8 of 10
Thread Starter 
thanks for yalls input.. this time it will be hosted at another person house. It will be indoor. We are amateur so alot of people will bring desserts. I have made coq au vin before but during winter. I may stick with a chicken recipe since easier to find. Even a salad french style may be an option.. any suggestions?
vale
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vale
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post #9 of 10
How about a warm Frisse-Egg Salad? It's classic bistro food. It's a base of hearty greens (frisee, romaine, etc.) with a soft-poached egg on top and garnished with crispy lardons (diced thick bacon). I had this in France.

This version, from Gourmet Magazine, is titled, "Salade Tiède aux Oeufs en Meurette" (Warm Frisée-Lardon Salad With Poached Eggs in Red-Wine Sauce) It looks authentic to ones I've eaten in France.

Salade Tiede aux Oeufs en Meurette (Warm Frisee-Lardon Salad With Poached Eggs in Red-Wine Sauce): 2000s Recipes + Menus : gourmet.com

Bonne chance! (Good Luck)
Mezzaluna
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post #10 of 10
This coming tuesday the dinner hike group will be heading to Champagne Bench. I usually try to take along something with a French theme. This time it will likely be a mushroom pate, some cheese, perhaps some cold cuts as well. I was thinking of pork rillettes, but the sealing layer of fat might not be that appetizing to some of the group.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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