Best 2 Cv Franais Recipes

CV français, also known as French onion soup, is a classic French dish that exudes elegance and warmth. Its rich, flavorful broth, caramelized onions, and melted cheese make it a favorite among soup enthusiasts worldwide. The beauty of CV français lies in its simplicity; it requires a handful of ingredients that are easily accessible and affordable. Whether you're looking to impress your guests with a sophisticated dish or simply seeking a comforting meal on a cold evening, this article will guide you through the art of creating the perfect CV français.

Let's cook with our recipes!

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Flounder Francaise or Chicken Francaise image

I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.

Provided by Realtor by day

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
4 tablespoons butter
1/4 cup white wine
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)

Steps:

In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
Place the flour and all the seasonings in a plastic bag and shake to blend.
Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
Save 1 tablespoon of the flour mixture for the sauce.
Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

LANGUES-DE-CHAT

Langues-de-Chat image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 5 dozen 3-inch cookies

Number Of Ingredients 10

Ingredients

1/4 pound unsalted butter, cut into small pieces, plus more for cookie sheet
1/2 cup superfine sugar
1 cup unbleached all-purpose flour
1/4 teaspoon salt
3 large egg whites
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, grated
8 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 cup chopped pistachios

Steps:

Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse.
Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool.
Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Don't overcrowd the pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Season your food: Don't forget to season your food with salt and pepper, and other herbs and spices to taste.
Cook your food to the proper temperature: Use a food thermometer to make sure your food is cooked to the proper temperature. This will help you avoid undercooking or overcooking your food.

Conclusion:

The recipes in this article are a great way to explore the delicious flavors of French cuisine. With a little planning and effort, you can create these dishes at home and impress your family and friends. So put on your apron and get cooking!