Tote-Able French Potluck Recipes

Last week, the local Alliance Française chapter hosted a potluck, as asked everyone to make recipes from my book. Those cooks did my recipes proud! It was so gratifying to taste so many of my recipes—so well made—all in one place.

Of course, I was having so much fun that I completely forgot to take pictures…but here’s a list of some of the recipes that made their way to the table. All were easy to tote and held up well on the potluck table.

So, why not follow the Alliance Française‘s lead and host your own potluck party? I know where you can get some great recipes! The recipes with links are on my website; the others are in the book. Enjoy!

Beef Burgundy. Always a winner on the potluck table.

1. Beef Burgundy: While I use short ribs, the woman who brought this dish used a cut-up chuck roast, and it was really good. Chuck roast is much less expensive than short ribs, and a good alternative if you’re trying to satisfy people at a casual potluck gathering rather than pull out all the stops at a more elegant dinner party.

2. Pissaladière: This South-of France tart stars caramelized onion, anchovy, olive, and herbes de provence. The woman who brought it is trying to go red-meat-free in her life, so this fit the bill.

3. Stew of Provence Tout Simple: A simple beef stew flavored with wine, herbes de provence and lots of garlic. Two people brought this, and it got gobbled up.

4. Any-Night Baked Rice: Three people brought this to accompany their stews. It’s a hearty and satisfying side dish on a potluck table—it is special, but the subtle flavors do not interfere with all else that’s on the plate.

Blanquette de Pork: A wonderfully inexpensive twist on a classic French veal stew.

5. Blanquette de Porc: Let me tell you. This baby was the first to disappear. Everyone loved it. Truly.

6. Choucroute Garni Mardi Soir: I personally brought my Tuesday Night version of choucroute garni. The recipe can be made in just over an hour, with most of it hands-off braising in the oven. It brings smoked pork chops and sausage (I used Knackwurst) with bacon-and-wine-infused sauerkraut and potatoes. A pot of mustard alongside is obligatory.

For the potluck, I cut all the meats into small sizes so that everyone could have a bit of sausage and a bit of smoked pork chop. The dish went over splendidly. Even if you don’t like sauerkraut, you might change your mind when you’ve had it braised with chicken stock, bacon, juniper berries, and wine. It’s a whole new thing!

7. Caramelized Onion and Bacon Quiche. Nary a crumb was left. And remember that Quiche tastes fine served at room temperature, so there was no worry about keeping it hot.

The vinaigrette on the right is perfect at a potluck.

8. Salad with Vinaigrette Maison: Someone brought a much-need salad to the table. The perky vinaigrette beautifully contrasted the deep, bold flavors of the stews and braises.

9. Cherry Clafouti: This custardy dish also totes well and is great served slightly warm, but also tastes really good at room temperature.

Madeleines—a great dessert for buffet-style gatherings

10. Madeleines: These little tea cakes are always a wonderful thing to bring to potlucks because they’re easy to eat…again and again. The cook who brought these used my Lime-Pecan version (in the book); pictured are vanilla, chocolate, and spiced madeleines, all in the book.


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