Everyday French Chef
Most Popular Recipes
-
Recent Posts
Recent Comments
- Meg on Boulettes épicées en bouillon
- Brenda Prowse on Boulettes épicées en bouillon
- Meg on Boeuf bourguignon
- nd on Boeuf bourguignon
- Meg on Pita aux crevettes
Favorite Food Blogs
Sites Featuring EFC
Archives
Category Archives: 7. Meat Dishes
Kefta
We’re heading south for the summer. On Tuesday, it was Provence. Today it’s the Mediterranean coast, for the spicy, herbal grilled ground-meat sausages or meatballs known here as kefta. But are they French, you may well ask? Originally, no. Kefta … Continue reading
Porc grillé aux herbes de Provence
At last it’s barbecue season. The time of year when sunsplashed afternoons segue seamlessly into rosé-splashed evenings, when lighting the coals becomes a ritual that harks back to a previous era when families gathered around a fire to prepare their … Continue reading
Posted in 7. Meat Dishes
Leave a comment
Navarin d’agneau printanier
Navarin, or lamb stew, derives from the French word for turnips — navets — which turn up (pun intended) in colorful bunches in outdoor markets every spring. Their appearance heralds not only the return at last of warm weather, but … Continue reading
Gigot d’agneau à la marocaine
Just in time for Easter, here’s a recipe with a twist — a leg of lamb coated in spices that infuse the meat with a seductive Moroccan flavor. Add a little couscous on the side, and you will have an … Continue reading
Posted in 7. Meat Dishes
Tagged gigot d'agneau, marocain, moroccan, recipe, roast leg of lamb, spicy leg of lamb
Leave a comment
Entrecôte béarnaise
This is not an everyday dish because it involves a sauce, béarnaise, that requires a little time and a bit of technique. The results, however, are spectacular. Choose a tender, flavorful cut of steak. Sirloin, rib-eye, Porterhouse, club and New … Continue reading
Sauté de veau
Veal stewed gently in wine, infused with garlic, tomato and herbs, and served with a touch of cream — this supremely French invention is far from the stews of my childhood. I first tasted it in the 1970s at the … Continue reading
Steak maître d’hôtel
Who was the genius who first conjured up this simple but delicious way of serving steak? My guess is that it was a head waiter with a big crowd coming in and a dearth of ingredients for sauces. But every … Continue reading
Filet de porc au romarin
The most succulent cut of pork, roasted to a crispy golden brown on the outside, meltingly tender on the inside, infused with rosemary and garlic — this is a recipe fit for the most discriminating palate. The meat is lean … Continue reading
Côtelettes d’agneau au romarin
Rosemary grows wild in the hills of southern France, the kind of hills where shepherds still accompany their sheep in a constant search for green pastures. Maybe this is why the flavors of rosemary and lamb marry so well. Whether … Continue reading
Posted in 7. Meat Dishes
Tagged carottes, carrots, cotelettes d'agneau, lamb chops, purée, romarin, rosemary
Leave a comment
Escalopes de veau à la crème, salade mâche-betterave
A friend from England is coming for lunch en route to his Eurostar home. He expects a good meal and you don’t want to disappoint him. But you’ve been working at your computer all morning and now he’s about to … Continue reading
Posted in 3. Salads, 7. Meat Dishes
Tagged beets, betterave, lamb's lettuce, mache, mushrooms, recipe, veal
Leave a comment
