Diary of a Chef · Cookbook

French Classics

By Diary of a Chef · 29 recipes

The stocks, mother sauces, and plates every French kitchen is built on — from a clear chicken stock to steak au poivre and flounder bonne femme. Twenty-nine recipes, taught the classical way.

Starters

• Cream of Broccoli Soup35 minutes
• Cream of Tomato Soup35 minutes
• Carrot Ginger Curried Coconut Soup50 minutes
• New England Clam Chowder1 hour

Main

• Bison & Black Bean Chili1 hour
• Chicken Gumbo with Rice1 hour 30 minutes
• Grilled Lamb Chimichurri Kababs1 hour 30 minutes (plus marinating)
• Veal Saltimbocca30 minutes
• Chicken Chasseur45 minutes
• Pan-Seared Duck Breast with Cherry Port Wine Reduction50 minutes
• Beef Bourguignon1 hour 45 minutes
• Grilled Sirloin Steak with Green Peppercorn Butter30 minutes
• Steak au Poivre30 minutes
• Pan-Fried Breaded Pork Cutlet with Tomato Sauce and Mozzarella35 minutes
• Pork Goulash1 hour 45 minutes
• Stuffed Pork Loin with Apple Cream Sauce — Normande1 hour
• Flounder Bonne Femme35 minutes
• Mussels with Tomatoes, Garlic, and Basil20 minutes
• Seared Salmon with Beurre Blanc Sauce and Fine Herbs35 minutes

More

• Béchamel35 minutes
• Classic Demi-Glace45 minutes
• Beef Stock or Brown Veal Stock6–8 hours
• Chicken Stock3+ hours
• Velouté30 minutes
• Sauce Espagnole — Classic Brown Sauce1 hour 30 minutes
• Tomato Sauce — Red Sauce40 minutes
• Hollandaise Sauce25 minutes
• Fish Stock1 hour
• Fish Velouté25 minutes