12 French Dinners That Make Any Weeknight Feel Like a Night in Paris
Have you ever eaten a meal so good that you closed your eyes for a second? That is what the best French dinners do. They are not fancy for the sake of it. They are slow, simple, honest food made with butter, wine, herbs and a little patience. Grandmothers in small French villages have cooked these dishes for generations, and you can make every one of them in a normal home kitchen. Pick one for this weekend, and maybe a second one for next week..
Beef Bourguignon, the King of Cozy French Dinners
If French dinners had a king, it would be beef bourguignon. Chunks of beef simmer for hours in red wine with bacon, mushrooms and little pearl onions until the meat falls apart with a spoon. The whole house smells like a bistro on a cold night. It sounds hard, but most of the time the pot does the work while you relax. Serve it over mashed potatoes or with crusty bread to soak up every drop of that dark, glossy sauce.
You will need: 2 1/2 lb beef chuck in large cubes, 4 slices bacon, 1 onion, 2 carrots, 2 cloves garlic, 2 tbsp tomato paste, 2 tbsp flour, 3 cups dry red wine, 1 cup beef broth, thyme, bay leaf, 8 oz mushrooms, 12 pearl onions, butter, salt and pepper.
How to make it: Brown the bacon, then sear the salted beef in batches. Cook the onion, carrots and garlic, stir in tomato paste and flour. Add wine, broth, thyme and bay leaf, return the beef and cover. Bake at 325F for 2 1/2 to 3 hours. Brown the mushrooms and pearl onions in butter and stir them in before serving.
Ratatouille, the Veggie Star of French Dinners
Ratatouille comes from Provence in the south of France, where summer vegetables grow fat and sweet in the sun. Eggplant, zucchini, peppers and tomatoes cook down slowly with olive oil, garlic and herbs. It is proof that French dinners do not need meat to feel special. Eat it hot with rice, warm with a fried egg on top, or cold the next day. Honestly, many people say it tastes even better on day two.
You will need: 1 eggplant, 2 zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 onion, 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 1/4 cup olive oil, 1 tsp herbes de Provence, fresh basil, salt and pepper.
How to make it: Cut all the vegetables into bite size pieces. Cook the onion and peppers in olive oil for 5 minutes, then add garlic. Add eggplant and zucchini and cook 8 minutes. Stir in tomatoes and herbs, cover and simmer 30 minutes. Season and finish with torn basil.
Steak Frites, the Simple Bistro Favorite
Walk into almost any Paris bistro and someone will be eating steak frites. It is just a pan seared steak, crispy fries and a pat of herb butter melting on top. Nothing more. That is the magic. If you love a good steak night, you will also enjoy our steakhouse style steak dinners at home. Quick poll: how do you like your steak? A) Rare B) Medium rare C) Medium D) Well done.
You will need: 2 strip or rib eye steaks, 2 lb russet potatoes, oil for frying, 3 tbsp soft butter, 1 tbsp chopped parsley, 1 small clove garlic, flaky salt and black pepper.
How to make it: Cut potatoes into sticks, soak in cold water 30 minutes and pat dry. Fry at 325F until soft, then again at 375F until golden. Mix butter, parsley and garlic. Season the steaks and sear in a very hot pan 3 to 4 minutes per side. Rest 5 minutes, top with herb butter and serve with the fries.
Quiche Lorraine, Perfect for Easy French Dinners
Quiche lorraine is the dish that proves French dinners can be easy. A buttery crust holds a silky custard with smoky bacon and a little cheese. You can bake it in the afternoon and serve it warm or at room temperature with a green salad. It is great for guests because it looks impressive but asks very little of you. Store bought pie crust works just fine, and no one will ever know.
You will need: 1 unbaked 9 inch pie crust, 6 slices bacon, 1 small onion, 4 large eggs, 1 1/2 cups heavy cream or half and half, 1 cup shredded Gruyere or Swiss, pinch of nutmeg, salt and pepper.
How to make it: Blind bake the crust at 375F for 12 minutes. Cook bacon until crisp, then soften the onion in a little of the fat. Whisk eggs, cream, nutmeg, salt and pepper. Scatter bacon, onion and cheese in the crust and pour in the custard. Bake 35 to 40 minutes until just set in the middle.
French Onion Soup That Eats Like a Meal
Can a bowl of soup really be dinner? This one can. French onion soup is made from onions cooked slowly until deep brown and sweet, then simmered in beef broth. The best part is the thick slice of toasted bread on top, buried under melted, bubbly cheese. It is cheap, filling and so comforting on a rainy night. Tell us the truth: are you a person who eats the cheese first, or do you save it for last?
You will need: 6 large yellow onions thinly sliced, 4 tbsp butter, 1 tsp sugar, 2 cloves garlic, 1/2 cup dry white wine, 6 cups beef broth, 2 sprigs thyme, 1 bay leaf, baguette slices, 2 cups grated Gruyere, salt and pepper.
How to make it: Melt butter and cook the onions with sugar and salt over medium low heat for 45 to 60 minutes, stirring often, until deep golden. Add garlic and wine and cook 2 minutes. Add broth, thyme and bay leaf and simmer 20 minutes. Ladle into oven safe bowls, top with toasted bread and cheese, and broil until bubbly.
Bouillabaisse, a Fisherman Stew From Marseille
Bouillabaisse was born in the port city of Marseille, where fishermen cooked the fish they could not sell in a big pot with tomatoes, fennel and saffron. Today it is one of the most famous French dinners in the world. You do not need ten kinds of fish. A mix of firm white fish and a few shrimp or mussels is plenty. Serve it with toasted bread rubbed with garlic for dipping.
You will need: 2 lb firm white fish (cod, halibut or snapper), 1/2 lb shrimp, 1 onion, 1 fennel bulb, 3 cloves garlic, 1 can (14 oz) diced tomatoes, 4 cups fish or seafood stock, pinch of saffron, strip of orange peel, thyme, olive oil, salt and pepper.
How to make it: Cook onion and fennel in olive oil until soft, then add garlic. Add tomatoes, stock, saffron, orange peel and thyme and simmer 20 minutes. Season well. Add the fish in chunks and simmer 5 minutes, then add shrimp and cook 3 minutes more. Serve in wide bowls with garlic toast.
Cassoulet, the Ultimate Slow Cooked French Comfort
Cassoulet comes from the southwest of France, and families there argue about the right way to make it. At its heart it is white beans baked slowly with sausage, pork and sometimes duck until a golden crust forms on top. It is the kind of meal that fills the house with warmth on a cold weekend. Our easy home version uses canned beans and smoked sausage, so you can still have it on the table in about two hours.
You will need: 3 cans (15 oz) white beans drained, 1 lb pork or garlic sausage, 1 lb pork shoulder in cubes, 4 slices bacon, 1 onion, 2 carrots, 4 cloves garlic, 2 tbsp tomato paste, 2 cups chicken broth, thyme, bay leaf, 1 cup breadcrumbs.
How to make it: Brown the bacon, sausage and pork in a Dutch oven. Add onion, carrots and garlic and cook until soft. Stir in tomato paste, beans, broth, thyme and bay leaf. Top with breadcrumbs and bake uncovered at 325F for 1 1/2 hours, pressing the crust down once or twice so it turns deep golden.
Moules Frites, Fast and Fun French Dinners
Moules frites means mussels and fries, and it is loved in both France and Belgium. Here is the surprise: it is one of the fastest French dinners you can make. Mussels cook in about five minutes in a pot of white wine, garlic and butter. Bring a big bowl to the table and let everyone dig in with their hands. Quick question for you: A) mussels with fries, or B) mussels with crusty bread for the sauce?
You will need: 2 lb fresh mussels cleaned, 3 tbsp butter, 2 shallots, 3 cloves garlic, 1 cup dry white wine, 1/4 cup cream (optional), handful of parsley, black pepper, fries or crusty bread to serve.
How to make it: Throw away any mussels that are cracked or stay open when tapped. Melt butter and cook shallots and garlic 2 minutes. Add wine and bring to a boil. Add mussels, cover and steam 4 to 6 minutes, shaking the pot, until they open. Stir in cream and parsley, discard any closed shells, and serve right away.
Duck Confit, Easier Than You Think
Duck confit sounds like something only a chef would make, but it is really just duck legs cooked low and slow in fat until they turn meltingly tender. Then you crisp the skin in a hot pan until it crackles. The oven method below is simple and forgiving. Serve the duck with potatoes fried in a little of the leftover duck fat, and you have a dinner that tastes like a fancy restaurant in Paris.
You will need: 4 duck legs, 2 tbsp coarse salt, 4 cloves garlic, 4 sprigs thyme, 1 bay leaf, black pepper, 2 to 3 cups duck fat or olive oil (enough to cover).
How to make it: Rub the duck legs with salt, pepper, crushed garlic and thyme and chill overnight. Rinse and pat dry. Place in a snug baking dish, cover with duck fat and bake at 275F for 2 1/2 to 3 hours until very tender. Lift out and crisp skin side down in a hot skillet for 5 minutes.
Poulet Roti, Sunday Roast Chicken the French Way
In France, Sunday lunch often means poulet roti, a golden roast chicken with herbs and lemon. Butchers sell them on spits right on the street, and the smell stops people in their tracks. At home it is one of the most comforting French dinners you can serve, and it only needs one pan. Roast potatoes under the chicken so they soak up the juices. Who in your family always fights for the crispy skin?
You will need: 1 whole chicken (4 to 5 lb), 4 tbsp soft butter, 1 lemon, 1 head garlic halved, few sprigs thyme and rosemary, 1 1/2 lb small potatoes, salt and pepper.
How to make it: Pat the chicken dry and season well inside and out. Rub butter under and over the skin. Stuff with lemon, garlic and herbs. Put halved potatoes in the pan and set the chicken on top. Roast at 425F for 60 to 75 minutes until the thigh reads 165F. Rest 10 minutes before carving.
Tartiflette, the Cheesy Alpine Potato Bake
Tartiflette comes from the French Alps, where skiers come in from the cold starving and ready for something rich. Sliced potatoes, bacon and onions are baked with cream and a whole wheel of soft mountain cheese until it bubbles. It is not light food, and that is the point. Serve it with a sharp green salad and pickles to cut the richness. Would you try this on a snowy night? A) Yes, right now B) Only after a long walk C) Maybe as a side.
You will need: 2 lb waxy potatoes, 6 oz bacon or lardons, 1 onion, 1/2 cup dry white wine, 1/2 cup cream, 1 wheel (about 1 lb) Reblochon or another soft washed rind cheese, salt and pepper.
How to make it: Boil the potatoes until just tender, then slice. Cook bacon and onion until golden and add the wine for 2 minutes. Layer potatoes and the bacon mixture in a baking dish and pour over the cream. Cut the cheese in half and lay it rind side up on top. Bake at 400F for 20 to 25 minutes until bubbling.
Buckwheat Galettes, Savory Crepes for French Dinners
In Brittany, people make thin crispy pancakes from buckwheat flour and fill them with ham, cheese and an egg. They are called galettes, and they are one of the cheapest French dinners you can make. The edges get lacy and crunchy, and the egg yolk becomes a sauce. Buckwheat is naturally gluten free, though always check your flour label. Once you learn the swirl of the pan, you will make these again and again.
You will need: 1 cup buckwheat flour, 1 egg for the batter plus 1 egg per galette, 1 1/2 cups water, pinch of salt, butter, sliced ham, grated Gruyere or Swiss cheese.
How to make it: Whisk flour, 1 egg, water and salt into a thin batter and rest 1 hour. Heat a buttered nonstick pan, pour in a ladle of batter and swirl thin. Cook 1 to 2 minutes. Add cheese, ham and crack an egg in the center. Fold the edges into a square, cover 2 minutes until the egg white sets, and serve.
