french food

[Tom]

French Food is awesome and I noticed that most of the time it is very close to a low carb diet ... except for the croissant or bagget ...

But they usually are big on the veggies , meat , fish etc. ...

Does anyone have any French Low Carb Cooking ideas for a full french meal?

[tickletussler]

Re: french food

I have a French entree & main idea for you Tom.

For entree: saute some garlic and oregano in butter and throw in some fresh sea snails (escargot)

For main: take half a lobster and make up a cream sauce using double cream and whisking in some egg yolks. The key to this sauce is saffron - it gives a beautiful mellow yellow colour and fantastic aroma which goes well with the lobster. Throw in some finely chopped curly-leafed parsley and if you put in some cheese, the sauce will top the lobster half nicely.
Serve with a side of green beans sauted in butter also.

As for dessert... why not try and make creme caramel using splenda? Dr A has a creme caramel dessert somewhere.

[not2late]

Re: french food

What kind of French meal do you want? Country-style or the fine dining meals you get at 5 star restaurants?

[Tom]

Re: french food

What kind of French meal do you want? Country-style or the fine dining meals you get at 5 star restaurants?

both

[MotherOfGizmo]

Re: french food

Leave out the flour and the breadcrumbs. Substitue heavy cream for the light cream - this is so yummy

Coquilles Saint-Jacques

http://www.markjcooking.com/recipex.php/17820

[not2late]

Re: french food

both

Yikes!

Julia Child's never failed me. So here is a menu from her book The French Chef Cookbook

Veal or Pork Dinner for 4
Vichyssoise a la Russe
Saute de Veau aux champignons
Rice
Green salad
Poires au gratin

Translation:
Vichyssoise: sub with a cold creamy cauliflower soup or a cold cucumber soup)
Veal tenderloin sauteed with mushrooms
Rice: sub with spaghetti squash
Green salad:
Pears baked with wine and macarroons

The veal tenderloin is cut into 3/4 inch slices and sauteed in butter and oil until browned. Then the the mushrooms, are added along with garlic, minced scallion. 1/4 cup of Madeira or Dry Vermouth is used to deglaze the pan, juices. The veal is served with sauce Hollandaise aux Herbes--a hollandaise sauce to which 2 tablespoons finely minced parsley are added.

Depending on how you serve the meal, it's either "family-style" (put the entree on a big serving platter along with the veg) or you can plate it individually. If you plate it, I suggest that you put a bed of the spaghetti squash in the center of the plate. Put the veal on top. Put a few mushrooms on top of the veal. Any pan juices can be spooned on top of the mushrooms and the spaghetti squash. Then circle the hollandaise around the spaghetti squash.