Мясо по-французски — вкуснейшие и лучшие пошаговые рецепты.

   Добрый день, дорогие наши читатели. Приближается у нас замечательный праздник — 8 марта. Вот что-то захотелось интересное приготовить своей супруге. Вот например можно приготовить мясо по-французски, тем более, что такое блюдо достаточно простое и можно приготовить его на любой праздничный стол.

   Вообще, больше походе это блюдо на мясную запеканку с картофелем. Да и происхождение этого блюда достаточно мистическое. Никакой шизотерики, просто как я понял это блюдо было приготовлено у нас в стране и нашим поваром и с применением мяса теленка и грибами.

   Конечно со временем рецепт упростили, чаще применяют свинину или говядину и грибы редко применяют. Но от этого блюдо не стало хуже, очень даже вкусно и всегда разлетается на праздничном столе.

  В общем приготовить мясо  по-французски не сложно, представляем Вам несколько вариантов данного рецепта. Таких рецептов множество на сегодняшнее время. Но рассмотрим самые интересные и вкусные на наш взгляд.

Мясо по-французски с картофелем в духовке по классическому рецепту.

  По этому рецепту всегда готовит моя супруга. Ничего лишнего, ничего сложного и достаточно быстро все готовится. Данный рецепт приготовим из свинины, но можно применить хоть говядину, хоть мясной фарш, тоже к стати вкусно получается.

Ингредиенты:

• Свинины (вырезка) — 1,5 кг;
• Картофель — 1,5 кг;
• Сыр твердый — 350 г;
• Помидоры (средние) — 3-4 шт;
• Майонез — 100-200 г;
• Чеснок — 2-3 зубчика;
• Лук репчатый — 2 шт;
• Соль по вкусу;
• Пряности по вкусу;
• Перец по вкусу;
• Зелень по вкусу;
• Масло подсолнечное или оливковое.

Шаг 1.

  Сначала конечно, же мясо. Нарезаем кусочками, толщиной примерно 1 см и отбиваем, кто как привык. Можно положить сверху пакетик целлофановый и отбивать, чтобы все вокруг не испачкать.

Нарезаем мясо на куски

  Сразу посолим и поперчим все кусочки. Потом убираем в сторону.

Шаг 2.

  Нарезаем картофель кольцами или полукольцами в зависимости от размера.Сразу солим по вкусу и добавляем различные приправы по вкусу. У нас будет сушеная зелень.

Нарезаем картофель кольцами

  Так же добавляем масло подсолнечное. Не жалеем, поливаем нормально, чтобы картошка не была сухая. Все перемешиваем ручками.

Шаг 3.

  Нарезаем лук полукольцами. Тут лука много не бывает. Чем его больше, тем лучше, так мясо будет более сочным.

Шаг 4.

  Теперь приготовим простенький соус. Возьмем небольшую пачку майонеза, выливаем в отдельную емкость.

Чеснок мелко нарезаем, не давим

  Мелко мелко порубим чеснок и добавляем его в майонез.

  Так же мелко нарубим свежую зелень и туда же, в майонез. Но соус нужен более жидкий, тогда добавляем воду, примерно 0,5 стакана и все перемешиваем хорошо.

Мелко рубим зелень

Шаг 5.

  Готовим противень, наливаем на него растительно масло, смазываем его. Распределяем картофель по листу ровным слоем.

Картофель выкладываем весь равномерно

Шаг 6.

  Сверху поливаем нашим соусом, не всем сразу, оставляем на мясо.

Шаг 7.

   Укладываем лук, но не весь, а только половину.

Выкладываем половину соуса и лука

Шаг 8.

  Теперь выкладываем равномерно мясо и сверху так же поливаем соусом.

Выкладываем мясо

Шаг 9.

  Сверху выкладываем оставшийся лук. Сразу нарежем помидоры кружочками и укладем равномерно сверху.

Помидоры нарезаем кружочками и выкладываем равномерно

Шаг 10.

  Теперь ставим наше мясо в духовку, разогретую до 200 °С на 30-40 минут. В зависимости от толщины слоев. У нас получились достаточно толстые слои, так что будем ставить на 40 минут.

Шаг 11.

  По готовности достаем из духовки, проверяем мясо на готовность. И пока горячее, посыпаем сверху зеленью.

По готовности достаем и проверяем. Приправляем зеленью и сыром.

Шаг 12.

  Мясо по-французски всегда посыпается сыром сверху, так что натираем твердый сыр на терке и посыпаем его сверху. Потом убираем в духовку еще на 10 минут и достаем.

  Все, можно подавать на стол.

Очень простой рецепт мяса по-французски (видео).

  Вот еще один рецептик, очень простой. Думаю по видео многим будет легче воспринимать информацию, в общем смотрите и оставляйте свои комментарии в конце статьи.

Мясо по-французски из курицы в горшочках.

   Еще мне очень понравился рецепт данного блюда в горшочке. С одной стороны это просто мясо в горшочках. Но по сути нет, это именно мясо по-французски в горшочках. Очень интересный рецепт, советую все попробовать.

Мясо по-французски в горшочках

  Главное неудобство в том, что нужно не мало горшочков, каждый на одну персону. У кого есть возможность, обязательно попробуйте.

  Мясо можно использовать так же любое, по Вашему вкусу. Тут мы используем куриное мясо. Сразу скажу, что ингредиенты применяли на глаз, так что смотрите, может где-то прибавите или наоборот убавите.

Нам понадобится:

• Картофель — 1 кг;
• Сыр твердый — 300-350 г;
• Куриное филе — 350-400 г;
• Помидор — 1-2 шт;
• Лук репчатый — 1 головка;
• Майонез или майонезный соус;
• Соль по вкусу;
• Специи о вкусу;
• Молотый перец по вкусу.

Шаг 1.

  Сначала нарезаем картофель. Как Вам удобно, можно крупными кубиками нарезать.

Нарезаем картофель кубиками

Шаг 2.

   Натираем сыр на крупной терке в отдельную миску.

Шаг 3.

   Нарезаем лук не сильно крупно. Можно луковицу разделить на 4 части и нарезать. Добавляем лук в картофель нарезанный. Солим по вкусу и добавляем специи. Их можно использовать универсальные, можно какие-нибудь специальные для картофеля. Перемешиваем тщательно.

В картофель добавляем лук и специи

Шаг 4.

  Теперь к картофелю добавляем майонез, не жалеем и тертый сыр. Так же тщательно перемешиваем.

Шаг 5.

  Теперь мясо. Если применяете куриное мясо, то можно нарезать крупными кубиками.

Куриное мясо нарезаем кубиками

  Если же используете свинину или говядину, то лучше нарезать мясо пластами, не крупными и отбить мясо, чтобы лучше пропеклось.

  В идеале же использовать фарш. Так мясо точно пропекается без проблем.

Шаг 6.

  Нарезаем помидор кольцами, либо же полукольцами.

Шаг 7.

   Теперь будем накладывать наши ингредиенты в горшочки. Сначала кладем картофель с сыром и майонезом. Тут тоже смотрите на глаз в зависимости от размера горшочка. В свой мы положим примерно 3-4 столовые ложки картофеля.

Шаг 8.

  Сверху кладем немного мяса. Сразу солим по вкусу и перчим.

Солим и перчим мясо в горшочке

Шаг 9.

  Теперь кладем 2-3 порезанные помидорки сверху и еще кладем картофель сверху. Накрываем горшочек крышечкой.

Так у нас получается готовый к выпечке горшочек с мясом

Шаг 10.

   Разогреваем духовку до 220 ºС, кладем туда наши горшочки и выпекаем 1 час, примерно. Если используете говядину или свинину, можно достать горшочек и проверить мясо на готовность.

  По готовности подаем на стол горшочки, очень аппетитно и вкусно.

Мясо по-французски в мультиварке.

   Так же можно приготовить данное блюдо в мультиварке. По современному, достаточно вкусно и сочно получается мясо. Опять же, все ингредиенты те же самые, только способ приготовления другой. И в Мультиварке мне больше всего нравится вкус, советую хоть раз попробовать так приготовить мясо по-французски.

Ингредиенты:

• Картофель — 1 кг;
• Мясо — 500 г;
• Лук репчатый — 250 г;
• Сливки жирные — 150 г;
• Сыр — 100 г;
• Масло растительное — 30-40 г;
• Специи по вкусу;
• Соль по вкусу.

Шаг 1.

   Нарезаем мясо кубиками. Примерно 1,5-2 см.

Мясо нарезаем кубиками

Шаг 2.

  Лук нарезаем полукольцами.

Шаг 3.

Картофель нарезаем кружочками

   Теперь картофель нарезаем кружочками. Смешиваем потом лук и картофель. Сразу солим и добавляем специи. Туда же добавляем сливки и хорошо все перемешиваем. Лучше использовать домашние сливки. Но если используете магазинные, то лучше брать жирностью не менее 30%.

Добавляем остальные ингредиенты в картофель и перемешиваем

Шаг 4.

  Теперь включаем мультиварку на режим «Жарка». Добавляем немного растительного масла, кладем мясо и обжариваем его минут 10.

Обжариваем мясо минут 10

Шаг 5.

  Потом солим, добавляем специи для мяса по вкусу и перемешиваем. Теперь сверху выкладываем наш картофель и включаем режим «выпечка» на 35-40 минут.

Шаг 6.

  Пока выпекается, натираем сыр на крупной терке.

Шаг 7.

  После выпекания открываем крышку и посыпаем тертым сыром. Закрываем крышку мультиварки и даем сыру расплавиться 3-5 минут.

Вот такая вкуснятина получается

  После можно выкладывать на тарелочки и подавать на стол. Вот так быстро и вкусно у нас получилось мясо по-французски.

Мясо по французски из куриного филе (видео).

   Вот еще один интересный рецептик.

  На этом у нас все, оставляйте свои комментарии ниже и присоединяйтесь к нам в Одноклассниках. Всем пока пока.

90000 Food, friends, and recipe inspiration 90001 Skip to main content New this month 90002 90003 Follow us on: 90004 90003 90004 90003 90004 90003 90004 90003 90004 90013 Get the Allrecipes magazine 90002 90003 90004 90003 BROWSE 90004 90019 90020 Ingredient Search 90021 90004 90023 90004 90025 90004 90003 Create a profile 90004 90029 90004 90031 90004 90033 90004 90013 90036 90037 ✕ 90004 90013 + 90036 90041 ✕ 90004 90013 — 90020 Go 90021 90002 90003 90048 Meal Type 90049 90002 90003 Appetizers & Snacks 90004 90003 Breakfast & Brunch 90004 90003 Desserts 90004 90003 Dinner 90004 90003 Drinks 90004 90013 90004 90003 90048 Ingredient 90049 90002 90003 Beef 90004 90003 Chicken 90004 90003 Pasta 90004 90003 Pork 90004 90003 Salmon 90004 90013 90004 90003 90048 Diet & Health 90049 90002 90003 Diabetic 90004 90003 Gluten Free 90004 90003 Healthy 90004 90003 Low Calorie 90004 90003 Low Fat 90004 90013 90004 90003 90048 Seasonal 90049 90002 90003 Summer Recipes 90004 90003 Carnival and Fair Food 90004 90003 Labor Day 90004 90003 Back to School 90004 90003 More Holidays and Events 90004 90013 90004 90003 90048 Dish Type 90049 90002 90003 Breads 90004 90003 Cakes 90004 90003 Salads 90004 90003 Smoothies 90004 90003 Soups, Stews & Chili 90004 90013 90004 90003 90048 Cooking Style 90049 90002 90003 BBQ & Grilling 90004 90003 Quick & Easy 90004 90003 Slow Cooker 90004 90003 Vegan 90004 90003 Vegetarian 90004 90013 90004 90003 90048 World Cuisine 90049 90002 90003 Asian 90004 90003 Indian 90004 90003 Italian 90004 90003 Mexican 90004 90003 Southern 90004 90013 90004 90003 90048 Special Collections 90049 90002 90003 Quarantine Cooking 90004 90003 Food Wishes with Chef John 90004 90003 Allrecipes Magazine Recipes 90004 90003 Our Newest Recipes 90004 90003 Trusted Brands 90004 90013 90004 90013 All Categories 90002 90177 Feed 90004 90179 Profile 90004 90181 Favorites 90004 90183 Friends 90004 90185 Shopping List 90004 90187 Settings 90004 90013 90020 Sign In 90191 or 90192 Sign Up 90021 90002 90003 Browse Recipes 90004 90197 90002 90003 Meal Type 90002 90003 Appetizers & Snacks 90004 90003 Breakfast & Brunch 90004 90003 Desserts 90004 90003 Dinner 90004 90003 Drinks 90004 90013 90004 90003 Ingredient 90002 90003 Beef 90004 90003 90004 90013 90004 90013 90004 90013.90000 Hard Recipes, Most Challenging Foods to Make 90001 90002 Do not feel like breaking a sweat? Then, by all means, check out our simple weeknight meal and no-bake dessert compendiums-both rife with recipes guaranteed to get something tasty on the table fast. 90003 90002 But what about those rare, luxurious weekends when you find yourself alone with nothing but time in need of killing? We’d like to suggest the following delicious-and challenging-ways to wind down the clock: homemade soba noodles, from-scratch croissants, hand-ground corn masa, and 15 other authentic labors of love likely to push the limits of your cooking chops.90003 90002 Hand-picked by Saveur’s test-kitchen crew, these difficult recipes offer some of the hardest food to make. They require multi-step creations that take days to complete (French cassoulet, Korean gamjatang) and technically advanced methods requiring practice and finesse (the meticulous folds mandated by Turkish manti). 90003 90002 At the end of an exhausted day (or days), your arms sore and covered in flour or pork fat, you might discover a sense of satisfaction too deep to be attributed to the conquered challenge alone.Truth is, effort just plain tastes better. You get out what you put in. And with practice, even the most complicated dishes become easy. 90003 90002 90011 Duck Pâté en Croûte 90012 90003 Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about.Get the recipe for Duck Pâté en Croûte »Matt Taylor-Gross 90002 Note: This is a time-intensive recipe that may exceed 24 hours, but a lot of that time is from chilling the farce overnight. Take care with your prep time and you can shoten the work to a day; just be sure that everything is properly chilled throughout the process. Get the recipe for Duck Pâté en Croûte »90003 90002 90011 Huntsman Pies 90012 90003 This advanced version of traditional pork pies includes three kinds of pork (shoulder, belly, and slab bacon) and tender chicken for a multi-note meaty flavor, plus savory stuffing.The recipe is inspired by the huntsman pie from the Brantwood Café, a restaurant in Coniston, where it’s served with tangy Westmorland chutney. Our recipe makes small single-serving pies; you will need four 5 3/4-by-3-inch loaf pans, available from Wilton. Get the recipe for Huntsman Pies »Food Styling by Maggie Ruggiero 90002 90011 Italian Easter Pie (Pizza Gain, aka Pizza Rustica) 90012 90003 Sometimes called pizza rustica or Easter pie, this savory southern Italian pie-eaten around the holiday-incorporates chopped cured salamis and Italian cheeses into a dense, eggy filling surrounded by a pastry-like crust.It’s most delicious eaten warm the same day it’s baked, but leftovers (which you are almost certain to have) will keep for 4 to 5 days. Get the recipe for Italian Easter Pie (Pizza Gain, aka Pizza Rustica) »Matt Taylor-Gross 90002 90011 Thai Steamed Coconut-Pandan Cake (Khanom Chan) 90012 90003 Think of these silky, chewy, coconutty gummies as richer, more flavorful Jello jigglers , made with a steamed batter of coconut milk with sticky rice flour and tapioca and arrowroot starches. It’s a labor of love: to form the neat layers, you have to let the previous layer steam enough until set but still a little tacky before adding the next.The cake also benefits enormously from making your own pandan extract; though you can buy pre-made extract in Thai groceries, it will not compare to the unique sweet herbal fragrance of the fresh leaves. (You can buy fresh or frozen pandan leaves online or in well-stocked Thai groceries.) Get the recipe for Thai Steamed Coconut-Pandan Cake (Khanom Chan) »Matt Taylor-Gross 90002 90011 The Ultimate Pot Roast 90012 90003 A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels.This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast’s richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »Heami Lee 90002 90011 Roasted and Fresh Tomato Pie 90012 90003 As soon as the first tomato blossom turns into a tiny green orb, people start calling Kinston restaurant Chef & the Farmer to find out if tomato pie is on the menu.If you have access to two different colors of tomatoes, combine them here-one for the roasted portion and another for the fresh. It’s a nice visual touch. Get the recipe for Roasted and Fresh Tomato Pie »Tim Robison 90002 90011 Gamjatang (Spicy Pork Neck and Potato Stew) 90012 90003 A classic hearty Korean stew made with meaty pork neck, potatoes, and nutty perilla seeds. Sesame seeds can not be substituted for the perilla in this recipe; seek perilla seed, also called wild sesame seed, out at Asian markets.Optional but recommended: Serve this dish with its accompanying dipping sauce. Get the recipe for Gamjatang (Spicy Pork Neck and Potato Stew) »Matt Taylor-Gross 90002 90011 Boiled Cow’s Head (Tête de Veau) 90012 90003″ For me, eating calf’s head is a must in Lyon-even for breakfast, «says chef Daniel Boulud about this Lyonnaise specialty. «It brings back memories of family gatherings and special occasions. We used to raise and slaughter our own calves growing up.» Instead of tackling the butchery on your own, have your butcher do the heavy lifting for you: Ask for the meat, tongue, and brain to be separated from the skull, but leave the skin on because, as Boulud says, «it’s not tête de veau without the skin.»Get the recipe for Boiled Cow’s Head (Tête de Veau)» Helen Cathcart 90002 90011 Lou Fassum 90012 90003 Lou fassum is most dramatic when presented whole, then sliced ​​into thick wedges. Serving the pieces with a stock-based glaze is optional. The dish can also be drizzled with olive oil and sprinkled with fresh herbs, or ladled with chicken stock and topped with a dusting of grated cheese. Serve with mashed or roasted potatoes if desired. Get the recipe for Lou Fassum »Matt Taylor-Gross 90002 90011 Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti) 90012 90003 It’s believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road.Regardless of their past, they have an unquestionable place at the Turkish table. This version is Turkish in origin but uses a technique derived from Armenian recipes: The dumplings are baked in the oven before boiling, allowing the meat to better flavor the dough and imparting a toasty aroma to the final dish. Get the recipe for Lamb Dumplings »Matt Taylor-Gross 90002 90011 Classic Eclairs 90012 90003 When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away.This recipe is adapted from pastry chef Scott Cioe from Park Hyatt New York. Get the recipe for Classic Eclairs »Farideh Sadeghin 90002 90011 Quebecois-Style Mixed Meat Pie (Cipaille) 90012 90003 90002 90011 Rainbow Baked Alaska 90012 90003 90002 90011 Enmoladas with Oaxacan Black Mole Sauce (Mole Negro) 90012 90003 90002 90011 Dominique Ansel’s Cassoulet 90012 90003 90002 90011 The Best Croissants 90012 90003 90002 90011 Handmade Ramen Noodles 90012 90003 90002 90011 Homemade Masa 90012 90003.90000 A French-Canadian Meat Pie Recipe 90001 90002 Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie enjoyed throughout Canada and New England. It is made from a combination of ground meat, onions, savory seasonings, and baked in a traditional piecrust. 90003 90002 90005 90003 90002 Growing up in a Northern New England paper town provided an eclectic upbringing of various nationalities and traditions. Like most mill towns, employment opportunities summoned immigrants from all over the world including Russia, Scandinavia, and Ireland.However, the largest immigrant group by far was French-speaking Canadians. 90003 90002 Employment opportunities at the many saw mills and logging camps drew numerous French Canadians south in several waves during the 19th century. Eventually, many French Canadians seeking work and preservation of their customs, language, and way of life relocated to New England towns. They settled, established Franco-American communities, and maintained their culture, language, and religion. My family is mostly of French-Canadian descent, and I grew up in a bilingual French and English speaking small town.90003 90002 Among the customs passed down from generation to generation is the tradition of serving tourtière for special occasions such as Christmas Eve. This celebration meal was an adaptation of réveillon de Noël of rural Québec. 90003 90013 The Family Tradition of Tourtière (Meat Pie) 90014 90002 As our family Christmas traditions continue to evolve over the years, I often think about the old-fashioned customs and foods from my youth. I remember attending Midnight Mass on Christmas Eve, then returning home to feast on meat pies smothered with a generous amount of ketchup before we were ushered to bed so Santa could deliver presents.90003 90002 As the years went by, and family members got older, the tradition of Midnight Mass gave way to Christmas Eve Mass at an earlier hour but the ritual of serving tourtière after Mass continued for many years. 90003 90002 Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust. There are many variations of tourtière throughout the regions of Franco-American communities and Canada and even among members of the same family.90003 90002 Most recipes include a combination of ground pork and beef, but it is not unusual to include venison or other game meats in the pie. Almost every family had a tante or mémère (aunt or grandmother) who had a tourtière recipe with a secret ingredient or two. 90003 90002 Some versions of tourtière are made from only ground or chopped pork, but my family always made it with a mix of pork and beef. Several accounts suggested that using potatoes was frowned upon because that meant you could not afford meat.In this recipe, I feel the potatoes are essential to help bind the ingredients together. 90003 90002 The poultry seasoning that is historically used by many families in New England is Bells Poultry Seasoning and is still made today. If you can not find Bells, go ahead and substitute your favorite poultry seasoning. 90003 90013 Steps for Making Tourtière 90014 90002 A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making tourtière: 90003 90031 Make the Pie Pastry 90032 90002 In a large bowl, combine the flour with the salt.Cut in butter or lard until mixture is a roughly even crumbly texture. Add water and blend until dough comes together. 90003 90002 Shape into a rough disc, wrap and chill in the refrigerator. While pastry is chilling, prepare filling. 90003 90031 Cook the Potatoes 90032 90002 Boil the potatoes in a pot of boiling water until tender. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside. 90003 90031 Make the Tourtière Filling 90032 90002 90044 Step 1: 90045 Add the onions, garlic, ground beef, and ground pork to a skillet over medium heat.Cook until the meat is no longer pink. Drain off any excess fat. 90003 90002 90044 Step 2: 90045 Combine the seasonings in a small bowl and add to the meat mixture in the skillet. 90003 90002 90044 Step 3: 90045 Add the reserved potato water. Mix well and simmer until the liquid has evaporated. 90003 90002 90044 Step 4: 90045 Turn off the heat and stir in the mashed potatoes. Let it cool as you roll out your pie pastry. 90003 90002 90044 Step 5: 90045 Place the bottom pastry into the pie plate and add the meat filling.Brush around the outer edge with beaten egg and add the top pastry. 90003 90002 90044 Step 6: 90045 Crimp the edges, brush with egg wash, and cut vent holes. 90003 90002 90068 90003 90031 Bake the Meat Pie 90032 90002 Bake in a preheated oven until the pastry is golden brown. Let is cool for about 10 minutes, and serve warm with lots of ketchup. Refrigerate leftovers. 90003 90013 Make Ahead Tips 90014 90002 Yes, meat pies can be made ahead and frozen. In fact, it is common for families to gather and make up multiple meat pies at once and then freeze extra for later.After a visit to my family on Thanksgiving, it is not uncommon to bring home a frozen tourtière along with leftovers. 90003 90002 You can also make the meat filling and freeze it to fill pies later. 90003 90031 How to Freeze Unbaked Meat Pies 90032 90082 90083 Make the pie pastry and chill. Make the filling and let it cool. 90084 90083 Assemble the meat pies into freezer-to-oven safe metal pie plates or the disposable aluminum pie plates. 90084 90083 Place the pies on a baking sheet and freeze until firm.Once frozen, slip the pies into freezer bags, label, date, and freeze for up to 4 months. 90084 90083 To cook the frozen meat pie: Preheat the oven to oven to 400 ° F / 205 ° C. Remove the pie from the freezer and unwrap. Brush the top of the piecrust with beaten egg wash, and place the frozen meat pie in a preheated oven. Bake until the pie is heated through and the pastry is golden brown, about 50 to 60 minutes. 90084 90091 90031 How to Freeze Baked Pies 90032 90082 90083 Make and assemble the meat pies into freezer-to-oven safe metal pie plates or the disposable aluminum pie plates.Cook completely as directed. 90084 90083 After baking, let the pie cool completely. Place the pies on a baking sheet and freeze until firm. Once frozen, slip the pies into freezer bags, label, date, and freeze for up to 4 months. 90084 90083 To reheat: Remove the pies from the freezer and thaw in the refrigerator for about three hours and then bake in a preheated oven (400 ° F / 205 ° C) until heated through, about 20 to 30 minutes. 90084 90091 90031 How to Freeze Meat Pie Filling 90032 90082 90083 Make the meat pie filling and let it cool.Add the cooled filling to freezer bags, label, date, and freeze for up to 4 months. 90084 90083 To use: Remove the pie filling from the freezer and let thaw overnight in the refrigerator. Assemble the pie and bake in a preheated oven (400 ° F / 205 ° C) for 30 to 35 minutes or until the pastry is golden brown and the filling is hot. 90084 90091 90002 90111 90003 90113 90002 Tourtière: A French-Canadian Meat Pie Recipe 90003 90002 Tourtière, also known as pork pie or meat pie, is a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.90003 90002 Course: Main Course 90003 90002 Cuisine: American 90003 90002 Keyword: tourtiere 90003 90002 Servings: 8 servings 90003 90002 Calories: 520 kcal 90003 90002 Author: Grow a Good Life 90003 90002 Instructions 90003 90002 Prepare the Pastry 90003 90082 90083 90002 In a large bowl, combine flour with the salt. Cut in butter or lard until mixture is a roughly even crumbly texture. Add water and blend just until dough comes together. 90003 90084 90083 90002 Shape into a rough disc, wrap and chill in the refrigerator.While pastry is chilling, prepare filling. 90003 90084 90091 90002 Prepare the Filling 90003 90082 90083 90002 Cook potatoes in a pot of water until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside. 90003 90084 90083 90002 In a large skillet, cook the onion, garlic beef and pork over medium heat until no longer pink. Drain off excess fat. 90003 90084 90083 90002 Combine the seasonings in a small bowl and add to the meat mixture in the skillet.90003 90084 90083 90002 Add the reserved potato water. Mix in well and simmer over low heat for about 10 minutes until the liquid is absorbed. 90003 90084 90083 90002 Remove the pan from heat, stir in mashed potatoes, and set aside to cool. 90003 90084 90083 90002 Preheat oven to 400 ° F / 205 ° C 90003 90084 90083 90002 On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan. 90003 90084 90083 90002 Place the pastry into the pie plate and add the meat filling.90003 90084 90083 90002 Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the filling. 90003 90084 90083 90002 Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes. 90003 90084 90083 90002 Bake in a preheated over for 30 to 35 minutes or until the pastry is golden brown. 90003 90084 90083 90002 Remove the tourtière from oven and let it cool at least 10 minutes before serving.Yield: Makes 1 pie, about 8 servings. 90003 90084 90091 90196 This recipe was originally published on December 14, 2015. It has been updated with additional information, photos, and video. 90197 90002 If you grew up near a French-Canadian community and enjoyed meat pie as part of your Christmas Eve and New Years Eve food celebration, you may also have had salmon pie. You can find a recipe for French-Canadian Salmon Pie here. 90003 90002 90044 Does your family have traditions centered on food and meals? 90045 90203 90044 What family traditions do you carry on? 90045 90003 90031 You May Also Like: 90032 90013 Good planning is key to a successful vegetable garden 90014 90002 Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year.You will find everything you need to organize and plan your vegetable garden in my PDF eBook, 90212 Grow a Good Life Guide to Planning Your Vegetable Garden 90213. 90003 90002 90216 90003 90002 90219 90003 90002 90222 90003.90000 6 Easy French Recipes to Bring France to Your Home 90001 90002 There is more to French cuisine than cuisses de grenouilles (frog legs) and escargots (snails). 90003 90002 In fact, many French people never ate these two dishes. 90003 90002 In this article, Akita Ropiquet shows you how to make some of his favorite French recipes from the comfort of your home and offers interesting cultural insights about each dish. 90003 90002 I encourage you to adapt the following recipes to your kitchen ustensils and the ingredients you can find in your country.90003 90002 Make it your own and enjoy! 90003 90012 Blanquette de veau 90013 90002 La blanquette is a traditional French dish made with meat, carrots and a butter sauce. 90003 90002 It’s regularly mentioned in the famous French movie: OSS 117. 90003 90002 The main character is a secret agent from France. But the movie is more a parody than a French adaptation of James Bond. 90003 90002 It is hilarious! 90003 90002 Each time OSS117 (the main character) has to report to his boss or meets another secret agent he uses the following code: 90003 90024 90002 OSS117: — Comment est votre blanquette? (How is your blanquette?) 90003 90002 Boss: — La blanquette est bonne.(The blanquette is good.) 90003 90029 90002 You can watch the scene here 90003 90032 What you need for a blanquette de veau for 4 people 90033 90034 90035 1kg veal 90036 90035 4 carrots 90036 90035 4 leeks 90036 90035 300g mushrooms 90036 90035 1 onion 90036 90035 1 garlic clove 90036 90035 2 shallots 90036 90035 1 lemon (or lemon juice) 90036 90035 2 eggs 90036 90035 1 coffee cup of crème fraiche 90036 90035 30g of butter 90036 90035 1 glass of white wine (dry, if possible) 90036 90035 salt, pepper 90036 90061 90002 You can also add celery, mixed herbs and parsley.90003 90002 Preparation: ~ 2h 90003 90032 How to make blanquette de veau 90033 90068 90035 Cut the veal into pieces. 90036 90035 Boil the meat for 1 minute. 90036 90035 Rinse it and throw away the water. 90036 90035 Cut the carrots, leeks, onion, garlic and shallots. 90036 90035 Put them with the meat in a stew pot. Add the wine, salt and pepper. Add water so that the meat and the vegetables are submerged. 90036 90035 Put a lid on the stew pot. Boil and let it cook for 1h40. 90036 90035 Brown the mushrooms with the butter for 10 minutes.90036 90035 Right before serving, mix the eggs and the crème fraiche. Add the sauce and the mushrooms to the stew pot. 90036 90035 Squeeze the lemon and add it. 90036 90087 90012 Cassoulet 90013 90002 Le Cassoulet is a regional speciality from Languedoc, in the South of France. It’s made with white beans, meat and tomatoes. 90003 90002 There are many ways to make a cassoulet because a lot of towns have their own recipe. 90003 90002 In 2008, when Obama was elected for the first time, some French journalists went to Times Square in New York and waved a big banner with the word Cassoulet.90003 90002 These journalists were part of the popular Le Petit Journal. It’s a comedy news show where they make fun of the news, politicians and famous people. 90003 90032 For a cassoulet for 4, you need 90033 90034 90035 400g dried white beans 90036 90035 200g tomato concentrate 90036 90035 2-3 duck legs confit (or geese) 90036 90035 250g sausage (s) 90036 90035 3 garlic cloves 90036 90035 1 onion 90036 90035 salt, pepper 90036 90061 90002 You can also add pork rind, peanut oil, mixed herbs and cloves.90003 90002 Preparation: ~ 2h40 90003 90032 How to make cassoulet 90033 90068 90035 The night before: Soak the beans overnight in cold water. 90036 90035 On the day, boil the beans for 30 minutes. Then let them drain. 90036 90035 Brown the onion and the garlic. 90036 90035 Put the duck legs confit in a frying pan and cook them over a very low heat. 90036 90035 Grill the sausage (s). 90036 90035 Put the beans, tomato concentrate, onion and garlic in a casserole dish. Submerged with water.Cook over a medium heat for 1h40. 90036 90035 Add the duck and sausage (s). Cook over a low heat for 10-15 minutes. 90036 90087 90012 Tartiflette 90013 90002 This traditional French dish comes from Savoie. It’s an oven dish with melted cheese on top. 90003 90002 It’s made with potatoes, lardons, onions and Reblochon, a typical cheese from Savoie. 90003 90032 Ingredients for a Tartiflette for 4 90033 90034 90035 1kg potatoes 90036 90035 Reblochon cheese 90036 90035 2 onions 90036 90035 150g lardons 90036 90035 10cl liquid cream 90036 90035 salt, pepper 90036 90061 90002 Preparation: ~ 1h40 90003 90032 How to make tartiflette 90033 90068 90035 Boil the potatoes for 30-40 minutes.Then peel them (that’s optional!) And cut them into slices. 90036 90035 Brown the onions and lardons for a few minutes. 90036 90035 In a baking dish, place one layer of potatoes, one layer of Reblochon, one layer of onions and lardons and finally one more layer of Reblochon. Finish with the cream on top of it. (You can also put everything in the dish without any particular order!) 90036 90035 Put it in the oven at 180 ° C (350 ° F) for 15 minutes. The Reblochon must be a little brown on top. 90036 90087 90002 You can serve with some lettuce and red wine.90003 90012 Crozets 90013 90002 Les crozets are a kind of pasta from Savoie. They are square, small and thick. 90003 90002 The following recipe is an oven dish with melted cheese on top and crozets inside. 90003 90032 To serve Crozets for 4 you need 90033 90034 90035 300g Crozets (small thick square pasta from Savoie) 90036 90035 4 slices of raw ham (or lardons if you want) 90036 90035 1 onion 90036 90035 ¾ of a Reblochon cheese 90036 90035 50cl liquid cream 90036 90035 salt, pepper 90036 90061 90002 Preparation: ~ 45min 90003 90012 How to make crozets 90013 90068 90035 Boil the Crozets for 15 minutes.90036 90035 Cut the ham into small slices. 90036 90035 Cut the Reblochon into dices. 90036 90035 Brown the onions. 90036 90035 Let the Crozets drain and then put them in a baking dish. 90036 90035 Add the cream, ham and onions. Finish with the Reblochon. 90036 90035 Put it in the oven at 180 ° C (350 ° F) for 5 minutes. 90036 90087 90002 You can eat it with some lettuce. 90003 90012 Galettes de sarrasin 90013 90002 Les galettes de sarrasin are savory crepes made with buckwheat flour.It’s a typical dish from Brittany. 90003 90032 To serve 10 galettes you need 90033 90034 90035 330g buckwheat flour 90036 90035 1 egg 90036 90035 75cl water 90036 90035 10g coarse salt 90036 90061 90002 You can also pour a little beer to add some flavor. 90003 90002 Preparation: ~ 30-60min (without the resting period) 90003 90032 How to make galettes 90033 90068 90035 Blend everything. 90036 90035 Let the dough to rest for at least 1 or 2 hours in the fridge 90036 90035 Put some oil or butter in a frying pan.90036 90035 Pour a thin layer of the liquid dough in the pan. 90036 90035 Heat it for a few minutes over a low heat. 90036 90035 Turn it over and heat it for a few minutes. 90036 90087 90002 You have two options here: prepare all your galettes and then add the ingredients inside. Or put the ingredients inside while it’s heating. 90003 90002 The kind of ingredients you put inside are up to you but we usually eat galettes with savory food. 90003 90002 Try it with some ham, cheese, eggs, vegetables, meat, … 90003 90002 The most typical galette here in France is la complète (literally the complete).It’s a galette with ham, grated cheese and an egg. 90003 90002 When you go to Rennes or Brittany, you will find galettes saucisses (saucisse is French for sausage). 90003 90002 These are galettes rolled around a big sausage. If you go see a game of the local soccer team Le Stade Rennais, you will see a lot of people eating some galettes saucisses around the stadium before the game. 90003 90002 There’s even a song about galette saucisse that you will hear in the stadium before the game.90003 90012 Crêpes 90013 90002 After eating galettes, you can finish your meal with crêpes, another traditional French recipe. 90003 90002 The main difference between crêpes and galettes is that galettes use buckwheat flour. 90003 90032 To serve 10 crêpes you need 90033 90034 90035 1 / 4L milk 90036 90035 125g flour 90036 90035 2 eggs 90036 90035 25g oil 90036 90035 2 pinches of salt 90036 90035 Sugar, nutella, jam, honey, whipped cream, powder chocolate, fruits, … 90036 90061 90002 You can also pour a little beer to add some flavor.90003 90002 Preparation: ~ 30-60min (without the resting period) 90003 90032 How to make crêpes 90033 90068 90035 Blend everything. 90036 90035 Let the dough to rest for at least 1 or 2 hours in the fridge. 90036 90035 Put some oil or butter in a frying pan. 90036 90035 Heat it for a few minutes over a low heat 90036 90035 Turn it over and heat it for a few minutes. 90036 90035 Make a few like that and then serve it warm. 90036 90087 90002 A glass of cider is the perfect beverage to drink with crêpes.90003 90012 Over to you 90013 90002 I hope these French recipes made you salivate. Now time to go shopping and let France enter your kitchen! 90003 90002 90319 Have you ever tried these recipes? How was it? Tell us in the comment section bellow! 90320 90003 .