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Category Archives: 7. Meat Dishes
Cassoulet
Cassoulet, one of France’s most popular dishes, is a specialty of the southwest Languedoc region. Dried white beans are simmered to tenderness, infused with garlic and baked in a slow oven with various meats — sausages, bacon, duck or goose … Continue reading
Posted in 7. Meat Dishes
Tagged beans, cassoulet, duck, lamb, pork, recette, recipe, sausage, southwest france
6 Comments
Boulettes épicées en bouillon
Succulent spicy meatballs served in broth with cream and topped with fresh dill — now that’s what I call comfort food with a capital C, except that this dish is light, not heavy. I first made it on a winter’s … Continue reading
Posted in 7. Meat Dishes
Tagged beef, broth, cream, dill, meatballs, pork, recette, recipe
4 Comments
Plov d’agneau
Plov is a rich and spicy rice dish from Central Asia that is traditionally made with lamb, although other meats are sometimes used. The lamb is browned with carrots and onions before being simmered with cumin seeds, paprika and turmeric … Continue reading
Posted in 7. Meat Dishes
Tagged agneau, asie centrale, central asian cuisine, lamb, ouzbekistan, pilaf, plov, recette, recipe, rice, riz, uzbekistan
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Saucisses-fenouil-pommes de terre
Italian-style sausages marry beautifully with finocchio, aka fennel, in this one-dish meal for all seasons. It’s a crowd pleaser that also includes potatoes, and you can round out the dish with a seasonal veggie — e.g. peas in springtime, butternut … Continue reading
Posted in 7. Meat Dishes
Tagged fennel, fenouil, finocchio, recette, recipe, saucisses de toulouse, sausages
2 Comments
Choux farcis
The French love stuffed cabbage in winter. They serve it two ways — with meatballs rolled up in individual cabbage leaves and, impressively, as a reconstituted whole cabbage with the stuffing inserted between the leaves. This recipe, which uses the … Continue reading
Posted in 7. Meat Dishes
Tagged choux farcis, cuisine juive, jewish cooking, recette, recipe, stuffed cabbage
6 Comments
Côte de boeuf
If you’d like to serve something different this holiday season, why not consider côte de boeuf? A bone-in rib of beef that is served as steak, and not as a roast, côte de boeuf is a popular cut is France. … Continue reading
Posted in 7. Meat Dishes
Tagged cauliflower gratin, cote de boeuf, gratin de chou-fleur, holiday meals, recette, recipe, rib of beef
2 Comments
Paupiettes de veau
Paupiettes de veau, a classic bistro dish, are veal scallops stuffed with a savory meat filling. They are rarely made from scratch in French homes as they can be bought already stuffed from the butcher — and merely need to … Continue reading
Posted in 7. Meat Dishes
Tagged bistro cooking, paupiettes de veau, recette, recipe, stuffed veal scallops
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Haricot de mouton
A couple years back I was served this intensely flavorful French dish of lamb and beans on a cold winter’s evening by an English friend who happens to be a superlative cook. Snow was drifting down outside her cottage as … Continue reading
Rôti de veau aux petits légumes
Tender veal served cold with tarragon mayonnaise and seasonal veggies — for example, asparagus, green beans and fresh peas in early summer — makes a delightful supper that can be prepared in advance for easy serving. Or you can serve … Continue reading
Posted in 7. Meat Dishes
Tagged estragon, recette, recipe, roti de veau, tarragon mayonnaise, veal
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