Break out the champagne — Bastille Day is almost here! The popular holiday, celebrating a major turning point of the French Revolution, is July 14th. The French typically celebrate the holiday with watching military parades, fireworks, and, yes, food! And what better way for the rest of the world to celebrate than by eating some French food ourselves? Click through to check out some fantastic French recipes, and leave your own favorites in the comments.
Earlier: Raspberry Gratin (Recipe)
- 1/2 Cup whole milk
- 1/2 Cup water
- 1 Stick unsalted butter (8 tablespoons), cut into 4 pieces
- 1/2 Teaspoon salt
- 1 Cup flour
- 5 Large room temperature eggs
- 1 1/2 Cup coarsely grated Gruyère cheese
1. Arrange racks so that the oven is divided into thirds. Preheat oven to 425 degrees. line two baking sheets with parchment paper.
2. Add milk, water, butt and salt to a heavy-bottomed medium saucepan. Tu
Bring to a rapid boil over high heat. Add flour and turn down heat to medium-low. Using a wooden spoon or a heavy whisk, vigorously stir mixture as soon as you turn the heat down. While stirring, you should see the dough start to come together and there will be a little crust on the bottom of the pan. Continue stirring for 1-2 minutes, until the dough is very smooth.
3. Turn the tough into the bowl of stand mixer (you can also do this by hand with a wooden spoon or a hand mixer.) Let the dough sit for 1 minute. Add in eggs one by one, beating and incorporating fully before adding next egg. After you’ve added all the eggs, beat in cheese and incorporate into dough.
4. Immediately drop about 1 tablespoon of dough at a time onto the lined baking sheet using a spoon — don’t wait to spoon out the dough! Arrange dough about 2 inches apart from each other on the two baking sheets.
5. Transfer to the oven and immediately turn the temperature to 375 degrees. Bake for 12 minutes, rotate baking sheets, and bake for a noter 12-15 minutes, or until the gougers are golden, puffed and firm.
Recipe Credit: Dorie Greenspan.
5. French Potato Salad.
- 2 Pounds red potatoes, scrubbed & sliced 1/4 inch thick
- 2 Tablespoons table salt
- 1 Medium garlic clove, peeled & threaded on a skewer
- 1/4 Cup olive oil
- 1 1/2 Tablespoons champagne vinegar
- 2 Teaspoons Dijon mustard
- 1/2 Teaspoons freshly ground pepper
- 1 Tablespoon minced shallot (about 1 small)
- 1 Tablespoon minced fresh parsley
- 1 Tablespoon minced fresh chives
- 1 Teaspoon minced fresh tarragon
- 1 Tablespoon
- 1 Tablespoon minced chervil (if you can’t find chervil, add another 1/2 tablespoon parsley and 1/2 teaspoon tarragon instead)
1. Fill a large saucepan with 6 cups cold water. Add potatoes and salt to saucepan; turn heat to high and bring to a boil. Reduce heat to medium and let simmer. Add skewered garlic to water, and blanch for about 45 seconds before immediately running under cold water. Take off the skewer and set the clove aside. Cook the potatoes for about 5 minutes, until tender but still a little firm. Reserve about 1/4 cup cooking water and drain. Transfer potatoes to a rimmed baking sheet and arrange them close together.
2. Mince garlic clove. In a small bowl, place garlic, potato cooking water, olive oil, champagne vinegar, mustard and pepper. Whisk together until dressage is well combined. Evenly drizzle over potatoes and let stand for about 10 minutes.
3. While you’re waiting on the potatoes, add shallots and fresh herbs to a bowl and toss gently. After the potatoes have set out for 10 minutes, transfer them to a serving bowl Add herb mixture to potatoes and lightly toss with a rubber spatula. Serve at once.
Recipe Credit: America’s Test Kitchen.
9. Crepes with Leeks and Eggs
- 1/2 Cup milk
- 3 Eggs
- 2 Teaspoons olive oil
- 1/3 Cup flour
- Coarse salt
- 1 Tablespoon butter
- 1 Medium leek, clean and sliced crosswise
- 1 Clove garlic, minced
- Freshly-ground pepper
- 1/2 Cup gruyere
1. In a blender or food processor, blend milk, 1 egg, olive oil, flour and a pinch of salt. Let sit for about 15 minutes.
2. Meanwhile, heat 2 teaspoons of butter in a small saucepan over medium heat. Stir in leeks and let cook until the leeks have wilted, stirring often, about 10 minutes. Stir in garlic and cook for another 2 minutes. Sprinkle salt and pepper to taste. Set aside.
3. Set the oven rack on the highest level. Preheat broiler. Heat up a cast iron skillet (9-12 inches) over medium-high heat. Add remaining butter. Pour about 1/3 cup of the crepe batter and tilt the skillet so it spreads out thinly and evenly. Let it cook for around 3 minutes, until bubbly and dry. Carefully release the edges of the crepe with a small spatula. Carefully flip the crepe over using your fingers.
4. Add half of the leeks and half of the grated cheese over the crepe, but take care to leave space in the middle for the egg. Crack egg into the uncovered spot and sprinkle with a little salt and pepper.
5. Move the skillet to the broiler. Let crepe broil until the yolk is runny and the whites are cooked, about 3-4 minutes. Transfer to a plate, and fold crepe in half. Repeat steps with remaining ingredients.
Recipe Credit: Serious Eats
13. Cherry Clafoutis
1 1/4 Cups milk
2/3 Cup sugar, divided
1 Tablespoon vanilla extract
1/8 Teaspoon salt
2/3 Cup sifted all-purpose flour
Butter for baking dish
3 Cups pitted black cherries
Powdered sugar for sprinkling
1. Preheat oven to 350 degrees. Lightly Butter a 7-8 cup baking dish.
2. In a blender on the highest speed, blend milk, 1/3 cup sugar, eggs, vanilla, salt and flour for about 1 minute. Pour some of the batter into butter baking dish, so that it’s about 1/4 inch. Place the dish over a moderate heat for 1-2 minutes, until there’s a film of batter on the dish. Remove dish from heat. Pour the cherries over the batter, sprinkle the remaing 1/3 cup sugar over cherries, and pour remaining batter over the cherries. Using the back of a spoon, smooth the surface of the batter.
3. Bake for one hour, or until the clafouti has browned, puffed, and a knife comes out clean when tested in the center. Sprinkle some powdered sugar over the top before serving.
Recipe Credit: Julia Child.