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Catalot French Recipes

Alsatian Salad Of Cabbage With Cumin Mustard Dressing

Recipe By: The Vegetarian Bistro by Marlena Spieler
Serving Size : 4
1/4 Head Red Cabbage -- thinly sliced
1/4 Head White Cabbage -- thinly sliced
2 Large Carrots -- shredded
1 Medium Turnip -- shredded
1 Tablespoon Dry White Wine
4 Tablespoons Sour Cream
2 Tablespoons Extra Strong Dijon Mustard
1/4 Teaspoon Cumin
1 Tablespoon Red Wine Vinegar
Salt And Pepper -- to taste
Cayenne -- to taste
3 Tablespoons Chervil -- finely chopped

Combine cabbage, carrots, and turnip with wine. Mix sour cream with mustard, cumin, vinegar, salt, pepper and cayenne. Toss the vegetables with the dressing and chill until ready to serve. Pour off any liquid that accumulates at the bottom of the bowl. Serve sprinkled with chervil.

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Fennel Gratin With Red Pepper Ribbon

Recipe By: The Vivid Flavors Cookbook: International Recipes from Hot & Spicy to Smoky & Sweet by Robert Wemischner
Serving Size : 4
1 Large Fennel Bulbs -- cored
Olive Oil -- to coat baking dish
1 Cup Parmesan Cheese -- grated
2 Cups Nonfat Yogurt
Salt And Pepper -- to taste
Nonfat Milk
1 Large Red Bell Pepper
6 Cloves Garlic

place fennel into a saucepan of boiling water, simmer for 10 minutes or until tender. Lightly oil a 2 quart baking dish. Layer in the fennel grated cheese, and yogurt that has been thinned with milk to the consistancy of buttermilk. end with a layer of cheese. Season with salt and pepper. bake at 350 degrees for 20 minutes or until the top is golden brown. Allow dish to cool while you are making the puree. Roast pepper and garlic in 350 degree oven until the skin of the pepper is turning dark brown. Allow to cool in a paper bag and the remove skin from pepper. Add pepper and garlic to a food processor and puree adding enough water to achieve a barely pourable consistancy. Put puree on the bottom of a plate and then set a square of the gratin in the middle.

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Field Mushroom Stew With Wild Rice

Recipe By: The Vegetarian Bistro by Marlena Spieler
Serving Size : 6
1/4 Ounce Morels -- dried
1/2 Ounce Porcini Mushrooms -- dried
8 Ounces Shiitake Mushrooms -- dried
1 1/2 Cups Hot Water
2 Medium Onion -- finely chopped
4 Cloves Garlic -- finely chopped
3 Tablespoons Butter
3 Tablespoons Brandy
1 Cup Dry White Wine
1 Cup Vegetable Broth
1 Pound Fresh Mushrooms -- sliced
Salt And Pepper -- to taste
2 Large Fresh Portobellos -- sliced
1 Tablespoon Flour
1 Cup Half And Half
1 Pinch Nutmeg
2 Cups Cooked Wild Rice
Chives -- for garnish

Combine dried mushrooms with hot water and let sit for 30 minutes. Drain and reserve liquid. Cut drained mushrooms into bite-sized minutes. In large pan, saute mushrooms, onions and garlic in butter. Pour in brandy and boil the mixture until nearly evaporated. Add the mushroom liquid and boil until reduced by half. Add the wine and stock and cook over high heat until it has reduced to 1 1/2 cups. Pour this mixture into another container and set aside. In the same pan over medium heat, melt a little butter and saute the fresh mushrooms for 5 minutes. Season with salt and pepper, then sprinkle with flour. Stir and cook for 3 minutes. Add dried mushrooms to the sauteing mushrooms and stir until sauce thickens. Stir in cream, nutmeg, salt and pepper. Stir in hot rice and serve garnished with chives.

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Jewels Covered In Dark Chocolate

Recipe By: The Vegetarian Bistro by Marlena Spieler
Serving Size : 4
1 Pint Sorbet -- any type
12 Ounces Semisweet Chocolate -- chopped

Spoon little morsels of sorbet onto wax paper covered baking sheet. Insert toothpick into each. Refreeze until rock hard. Melt chocolate and dip each morsel into chocolate. Return to wax paper, return to freezer. Refreeze 15 minutes and serve.

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Vinegared French Chicken

Recipe By: Complete Main Course Cookbook
Serving Size : 4
3 Pounds Chicken
1/4 Cup Butter
Salt And Pepper -- to taste
1 Can Chicken Broth
2/3 Cup Dry Red Wine
1/2 Cup Tomato Puree
1/3 Cup Red Wine Vinegar
2 Medium Scallions -- chopped
1 Clove Garlic -- minced
1 Teaspoon Tarragon
1 Teaspoon Sugar
  1. Saute chicken in butter.
  2. Season with salt and pepper.
  3. Add remaining ingredients and heat to boil.
  4. Put mixture in roasting pan, bake uncovered 350* for 30 minutes.
  5. Drain cooking juices off chicken.
  6. Skim fat from juices, then boil them down until they are 1 1/4 cups left.
  7. Serve sauce over chicken.

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