My friend and I are cooking a French dinner tonight. Does anyone have any ideas on what to make?

Go to www.epicurious.com and look for French recipes. Epicurious has recipes (for FREE) from Gourmet, Bon Appetit, etc. Great site!

Crepes make a wonderful french meal, and you can put in them anything you want, even desert! (my favorite is mushroom and swiss crepes) A nice warmed bre with some crusty french bread and a nice wine would also be a good start...

Chicken Cordon Bleu "'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu Original recipe yield: 6 servings PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr INGREDIENTS * 6 skinless, boneless chicken breast halves * 6 slices Swiss cheese * 6 slices ham * 3 tablespoons all-purpose flour * 1 teaspoon paprika * 6 tablespoons butter * 1/2 cup dry white wine * 1 teaspoon chicken bouillon granules * 1 tablespoon cornstarch * 1 cup heavy whipping cream DIRECTIONS 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. ***************************************** Salad Nicoise Or as the French would write it "salade niçoise". The cedila under the "c" makes it a soft "c" (like the first "c" in circus). Nice, as you know, is that famous ritzy vacation spot on the Cote d'Azur on the Southern French Riviera. In the summer heat you can sit in one of many beach front restaurant, relax and turn a salad nicoise into an enjoyable light meal. Without wanting to distort "la salade niçoise" you can really add the ingredients you enjoy and/or remove certain items that might be less tasty to your palate (anchovies). It's up to you, bon appetit. Ingredients * 1 lb (450 g) small new potatoes * 1 lb green beans (French if you can) * 2-3 tomatoes cut into wedges * mixture of a few salad leaves * 4-5 spring onions * hard boiled eggs, 1 per person, in quarters * tin of chunks of tuna * 4-5 anchovies Vinaigrette: (some prefer this served on the side) * 3 tablespoons white wine vinegar * 2 teaspoons Dijon mustard * 1 teaspoon garlic, smashed with salt until paste * Pepper to taste * 9 tablespoons extra virgin olive oil Directions Prepare the the potatoes in their skins and the beans by boiling them. Cut the potatoes into mouth-size chunks. Mix in the spring onions and beans. Decoratively, lay out on a salad base. Place the tuna on the top in the center of the salad topped with the anchovies with the tomato and eggs as the outer coating. The colorful presentation is a good part of the pleasure. Whisk the vinaigrette and pour over the salad. *************************************** Dessert Crepes "Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit." Original recipe yield: 8 crepes PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min INGREDIENTS * 4 eggs, lightly beaten * 1 1/3 cups milk * 2 tablespoons butter, melted * 1 cup all-purpose flour * 2 tablespoons white sugar * 1/2 teaspoon salt DIRECTIONS 1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. 2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately. I GAVE YOU A COMPLETE FRENCH MENU (WITHOUT APPETIZER) THE 1st IS A MAIN DISH,THE 2nd IS A SALAD ,THE 3rd IS A DESSERT> have a nice diner !!!it"s not needed to cook all this if you want cook only the main dish.

Brochettes de Porc, à la sauge ~ Pork Skewers with Sage INGREDIENTS: * 1-1/2 lbs. loin of pork, cut into 1-inch cubes * 2 Tablespoons olive oil * 1 Tablespoon red wine vinegar * 2-3 garlic cloves, pressed * 2 Tablespoons chopped, fresh sage * 1 teaspoon cumin * 1/4 teaspoon red pepper flakes * salt and freshly ground black pepper PREPARATION: If using wooden skewers, soak for at least 30 minutes before using. 1. In a large bowl, mix together the oil, vinegar, garlic, sage, cumin, red pepper flakes, salt and pepper. 2.Cut the pork into cubes and add to the bowl. Toss to completely coat the pork. 3. Cover the bowl with plastic wrap and marinate for 15 minutes. 4. Heat the broiler. 5. Thread the pork on the skewers. Cover the tips of the skewers with aluminum foil so that the tips won't burn. 6. Place under the broiler and cook for 10 minutes. Turn the skewers over and cook another 10 minutes. To serve: Remove from the broiler and serve immediately.