First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)


Soupes et potages

soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)

potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
crème vert amande

soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)


Tartes, quiches, savory cakes

pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)

quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon

tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)

soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran

poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Tamago-dofu (egg tofu)

This is a pleasant Summer dish. Tamago dofu, egg tofu. It’s not really tofu as it doesn’t contain soy at all. It’s an egg custard.

It’s very easy :
-break eggs, add a similar volume of water, a little soy sauce and a little mirin.
-beat well, pour in a mold and cook in a steamer (about 20 minutes, check with a toothpick)
-un-mold and cut when it’s cooled. Serve chilled.

To get esthetic perfection (not like here), pour your eggs twice or more through a fine mesh skewer to eliminate the foam.

You can use stock or dashi as the liquid, substitute soy sauce by salt and mirin by honey.

My box didn’t fit in my steamer, so I took a wide pan, in the bottom, a layer of kitchen paper, a plate, a second layer of paper, my box, the lid… Don’t forget to put water in the bottom of the pan.

Chilled crab flesh (with lemon juice, a little awamori sweet sake and hot chili).

A flower of basil.

Edamame tofu, 3 ways to enjoy the pastel green flan

Tofu made of edamame, you can buy it or make it (click here).
Classic, with grated wasabi and nama shoyu soy sauce.

Unmold it, pour a crown of sauce around, a chestnut of wasabi on top.

Seasonal, with kinome on top and a sweet tsuyu (reheat kombu dashi stock with a little mirin and soy sauce, bring to boil, let cool).

Sweet for the small flower.

Drizzle honey on it. Top with dry fruits (goji berries).
You can have it as a dessert. Actually, that would be a dish like another in an Asian meal. There was no notion of finishing with a dessert, even if it is sometimes done now, due to Western in influence.