Pierre Franey Recipes From The 60 Minute Gourmet
Introduction
Pierre Franey was a French chef who made his name in America in the 1960s as the head chef at Le Pavillon, one of the most famous French restaurants in New York City at the time. He later became a food writer and television personality, hosting a show called "The 60 Minute Gourmet" that aired from 1980 to 1995. In this article, we'll take a look at some of the recipes that Franey featured on his show and in his cookbooks.
Appetizers
One of Franey's most famous appetizers was his recipe for escargots à la bourguignonne, which featured snails cooked in garlic butter and parsley. He also had a recipe for clams casino, which involved stuffing clams with breadcrumbs, bacon, and herbs, and broiling them until crispy.
Main Courses
For main courses, Franey was known for his classic French dishes, such as coq au vin and beef bourguignon. He also had a recipe for veal scaloppine with mushrooms and cream sauce, which was a favorite among his viewers.
Side Dishes
One of Franey's most popular side dishes was his recipe for ratatouille, which featured a mix of eggplant, zucchini, peppers, onions, and tomatoes cooked together until tender. He also had a recipe for potato gratin, which involved layering thinly sliced potatoes with cream and cheese and baking until golden and bubbly.
Desserts
For dessert, Franey had a recipe for crème brûlée, which involved custard topped with caramelized sugar. He also had a recipe for tarte tatin, a French apple tart that is cooked upside down and then flipped over before serving.
Conclusion
Pierre Franey was a master of French cuisine, and his recipes have stood the test of time. Whether you're looking for a classic French dish or a new twist on an old favorite, there's sure to be a recipe from the 60 Minute Gourmet that will satisfy your cravings.