Category: French

Beef Burgundy

Ingredients 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 1-inch cubes 1 carrot, diced 1 onion, diced Salt and pepper 2 tablespoons flour 2 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone, Bordeaux or Burgundy) 2 to 3 cups brown beef stock 1 tablespoon tomato paste 2 cloves…

Fish Pie Picardie

Ingredients 1½-2 lbs haddock or other firm white fish 8-10 large scallops 12-15 medium/large shrimp 1 cup milk 2 Tablespoon butter 2 Tablespoon canola/vegetable oil (not olive oil) 1 cup cider  (you can replace the cider with 1 cup white wine or 1/3 cup sherry or calvados and 2/3 cup water) ¼ cup flour ½ teaspoon salt…

Les Halles

Ah, we miss Les Halles (also known as Brasserie Les Halles, pronounced as LAY ALL). This modern and fun French restaurant at 1201 Pennsylvania Avenue NW in Washington DC was a favorite of many, not just us.  This location closed around November 2008 after 15 years.  Two Les Halles locations remain, both in New York…

Cassoulet Rapide

Ingredients 2 cups dried navy beans, rinsed and picked over 1 cup strong chicken stock 2 medium onions, coarsely chopped 1 bouquet garni: the following tied in a cheesecloth 8 parsley sprigs 3 garlic cloves 2 tablespoons thyme 4 whole cloves 2 bay leaves 1 pound very lean bacon, cut into julienne strips 1 pound…