I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.
Juicy French Style Pork Tenderloin
The main ingredients in this dish are mayonnaise, cheese and onion, lots of onion.
This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉
Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.
To make the tian look more appealing, use vegetables with similar widths.
Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
Cut zucchini and summer squash into 1/4 inch slices.
Cut the eggplant into 1/4 inch slices.
Core and cut tomatoes into 1/4 inch thick slices.
Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.
The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Combine buckwheat flour with salt, milk and water together.
Add melted butter and whisk until smooth.
Cover with plastic and and let rest for 2 hours.
Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
Always keep your eyes on the pan.
Brush each crepe with butter and serve while they are still hot.
One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. This mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
You can use a regular bell pepper for this recipe, but don't forget to add some more time when cooking.
Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
You will need four large dinner plates:
In the first plate, combine together flour, salt and pepper.
Whisk eggs and milk in the second plate.
In your third plate stir together paprika with bread crumbs.
And one empty plate.
Dip each piece of meat one by one into the egg mixture.
Then dip into flour.
And again into egg mixture.
Then into bread crumbs.
Place your coated schnitzel on the plate number four.
Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
Transfer to paper towel. Repeat with remaining pork slices.