POTATOES GRANDMERE
Translated from French to English, it means "Grandmother's potatoes". It's a very nice potato dish that's good with just about any meat. I like to sprinkle some fresh parsley over the top just before serving; basil or oregano is also nice. Servings will vary, as the size of potatoes will differ; cooking times may vary for the same reason. Check at 45 minutes.
Provided by FLUFFSTER
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Layer sliced potatoes in a 9x13-inch glass baking dish and season with salt and white pepper.
- Combine cream, mustard, garlic,** parmesan cheese and butter in a heavy saucepan and heat just to the boiling point.
- Pour over potatoes. **Add some of the reserved cheese, if using).
POULET DE GRAND-MERE
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
- Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.
- For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
- Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.
- Serve the sliced chicken with the jus and garnish with chopped parsley.
GRANDMOTHER'S MUFFINS
Every Sunday morning, our family would go to my grandmother's house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.
Provided by Kim Weber
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 32 g, Cholesterol 53 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 245.2 mg, Sugar 17.8 g
GRAND MERE POTATOES
This recipes is a rich, wonderful accompaniment to any holiday meal, although my husband requests it often! I especially enjoy serving it with ham or pork tenderloin. A friend shared this with me a few years ago and it has become a staple in our household!
Provided by Anniepants927
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Layer sliced potatoes in a 9x13" glass baking dish. Season with salt and pepper.
- Combine the cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point.
- Pour over potatoes. Cover and bake at 350 degrees for 1 hour.
- Remove cover and top with Parmesan or Romano cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender.
Nutrition Facts : Calories 493.7, Fat 33.9, SaturatedFat 21, Cholesterol 121.1, Sodium 212.2, Carbohydrate 40.3, Fiber 4.8, Sugar 1.9, Protein 9.3
GRAND MERE
This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring 4 cups water to a boil. Add 1 teaspoon salt and return to a boil. Add pearl onions and cook about 6 minutes. Drain and set aside.
- Heat olive oil in a large heavy-bottomed skillet over medium heat. Add bacon and cook, stirring, for about 2 minutes. Increase heat and add onions and mushrooms; continue cooking until vegetables are browned, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm until serving.
CHICKEN GRAND-MERE
Make and share this Chicken Grand-Mere recipe from Food.com.
Provided by JackieOhNo
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry; sprinkle with salt and pepper.
- Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces.
- Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes.
- Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes.
- Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes.
- While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl.
- Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes.
- Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.
More about "grand mere recipes"
FRENCH RECIPES THAT WOULD MAKE GRAND-MèRE PROUD
From allrecipes.com
Estimated Reading Time 6 mins
- French Onion Soup Gratinee. View Recipe. French onion soup first rose to fame in 24-hour restaurants around Paris' bustling Les Halles market. There, it was served to les forts des Halles — the so-called "strong men of Les Halles" — when they finished their shifts at 4 a.m.
- Rich and Creamy Potatoes Au Gratin. View Recipe. There is perhaps no French comfort food dish more essential than a gratin. The French answer to a casserole, a gratin is topped with cheese and baked until bubbly and brown.
- French Crêpes. View Recipe. Crêpes may well be the first dish a young French child learns to make at his or her grandmother's side. The simple batter is ladled into a nonstick pan, and the ultra-thin pancakes are flipped in the air with a flick of the wrist.
- Brandied Cherry Clafouti. View Recipe. French pastry shops are filled with desserts as impressive and beautiful as the works at the Louvre, but head home to Grand-mère's for the weekend, and you're far more likely to be served a homey, comforting cherry clafoutis.
- Beef Bourguignon. View Recipe. This hearty beef stew hails from the Burgundy region, where local pinot noir lends a fruity acidity to the rich, silky gravy.
- Chef John's Coq Au Vin. View Recipe. Despite the allure of cosmopolitan Paris, France remains, by and large, an agricultural nation. It's not uncommon to grow up with a grandmother who raises her own laying hens, and she may well have a rooster or two.
- Chicken Cordon Bleu. View Recipe. Every French schoolchild grows up eating chicken cordon bleu in the cafeteria, but that version never holds a candle to the one their grandma whips up at home.
- Ratatouille. View Recipe. It's no coincidence that ratatouille is the dish that sends grumpy restaurant critic Anton Ego into the days of his youth in the eponymous Disney film.
- Quiche Lorraine. View Recipe. This savory pie gets its name from the Lorraine region of France, on the border with Germany. The rich combination of bacon, egg, onion, and cheese is in every French grandma's recipe bank for a quick, easy lunch or dinner, and leftovers are delicious served cold the next day.
- Boudin Blanc. View Recipe. This classic French white sausage is made with cooked chicken and ham, bread, white mushrooms, and shallots, along with creme fraiche, ground almonds, sherry, and seasonings.
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