View Full Version : French Cuisine



b-man
November 10th, 2005, 08:41 PM
Bonjour les amis de recette. The culinary treasures from the French culture are fabulous...c'est fabuleux! The variety and depth of cuisine is indeed a treasure chest...as much so, as romance in Paris, in spring time. So enjoy your visit here in our little e-cafe, and be sure to share your favorite French dish. Bon appétit!

Aline & B-man :wink:

Aline
November 11th, 2005, 04:30 PM
Boeuf en Daube (Beef Stew)

This classic French stew was traditionally cooked in a daubiere, or earthenware pot. But any heavy casserole will do.

(6 servings)

3 lbs chuck or stewing beef, cut into 2-inch cubes
1-1/2 cups red wine
1/4 cup cognac
2 tbsp peanut oil
Salt and freshly ground pepper to taste
1/2 tsp thyme
1 bay leaf
1 large onion, coarsely chopped
2 garlic cloves, crushed
2 cups thinly sliced carrots
1/2 cup coarsely chopped celery
1/2 lb sliced lean bacon, each slice cut into halves
Flour
2-1/2 cups canned Italian plum tomatoes, or fresh ripe tomatoes, cored, peeled and chopped
2 cups thinly sliced mushrooms
2 cups beef stock


Place beef in large mixing bowl and add wine, cognac, oil, salt, pepper, thyme, bay leaf, onion, garlic, carrots and celery. Cover and refrigerate for 3 hours or longer.

Preheat oven to 350 F.

Place bacon in saucepan and add water barely to cover. Simmer for 5 minutes and drain.

Line a heatproof casserole with 3 or 4 pieces of bacon. Drain the beef and reserve the marinade.

Dredge each cube of beef in flour; shake to remove excess flour. Arrange a layer of beef in the casserole, add a layer of marinated vegetables, one third of the tomatoes and one third of the mushrooms. Continue making layers until all ingredients are used; end with vegetables and bacon. Sprinkle all with salt and pepper. Add the stock and enough of the marinade to cover.

Cover casserole and bring the liquid to a boil on top of the stove. Place in the oven and bake for 15 minutes. Reduce oven heat to 300F and continue to cook for 3 to 4 hours. Reduce heat as necessary so that casserole barely simmers. Cook until meat is fork tender. Skim fat from surface and serve with rice or noodles.

Aline
November 11th, 2005, 06:59 PM
Steak Au Poivre (Pepper Steak)

(6 servings)

6 club steaks
2 tbsp coarsely ground pepper
Salt
6 tsp butter
Tabasco sauce to taste
Worcestershire sauce to taste
Lemon juice to taste
2 tbsp cognac (optional)
Chopped parsley
Chopped chives


Sprinkle sides of each steak with pepper and, with the heel of the hand, press pepper into meat. Let stand 30 minutes.

Heat a heavy skillet and sprinkle a light layer of salt over the bottom. When salt begins to brown, add the steaks. Cook until well browned on one side. To produce a very rare steak, cook 30 seconds at high heat. Turn steaks, lower heat to moderate and cook 1 more minute. Adjust heat and time to cook the steaks to a greater degree of doneness.

Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice.

Turn heat to low, blaze with cognac and transfer steaks to a platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle steaks with parsley and chives.

b-man
November 11th, 2005, 11:50 PM
Suprêmes de Volaille Panés {omitted} L'Anglaise


Breaded and pan fried chicken breasts, garnished with lemon slices.

Pronounciation: suh prehm / duh / voh lah yuh / pah neh / ah / lah(n) glez


INGREDIENTS:

4 skinless, boneless breats halves, pounded to 1/4 inch thickness
1/4 cup flour
1 egg
2 Tablespoons water
1 cup (or more) bread crumbs
1/4 cup peanut or canola oil
1 Tablespoon butter
salt and freshly ground black pepper
For garnish: thinly sliced lemon slices


1. Season the flour with salt and pepper. Beat the egg with the water and place in a flat dish.

2. Dredge the chicken breasts in the flour, dip in the egg, then coat with the breadcrumbs, pressing them in the your fingers.

3. Heat the oil and butter in one or two skillets and add the chicken. Cook about 3-5 minutes on each side or until golden. Turn and cook on the other side 3-5 minutes.

To serve:
Remove and serve hot, garnished with the lemon slices.


B-man :wink:

b-man
November 11th, 2005, 11:53 PM
Paillardes de Poulets aux Champignons ~ Grilled Chicken with Creamy Mushrooms

Boneless, skinless chicken breasts are lightly pounded, grilled then served with a creamy mushroom sauce.


INGREDIENTS:

4 boneless, skinless chicken breasts
1 Tablespoon olive oil + extra for brushing on the chicken
1/2 onion, peeled and thinly sliced
1 garlic clove, finely minced
1 8-oz. container whole mushrooms, cleaned (or pre-sliced mushrooms)
1 cup chicken broth
1 cup cream
thyme leaves (to your taste)
salt and freshly ground pepper
PREPARATION:

1. Pound the chicken breasts about 1/4-inch thick. Heat grill. (I use a George Foreman grill during the week for quick dishes like this)

2. Brush the breasts with some olive oil and season with salt and pepper.
If using whole mushrooms, trim the stem and cut them into quarters.

3. Grill the breasts. While they are cooking, heat the olive oil in a non-stick skillet and add the onions, mushrooms and garlic.

4. Cook the mushroom mixture, stirring, for 5 minutes.

5. When the chicken is done, remove from grill and keep warm.

6. Pour the chicken broth into the pan and cook for 5-8 minutes or until it is slightly reduced. Pour in the cream and cook for an additional 5 minutes.

To serve:
Serve the grilled chicken topped with the creamy mushroom sauce.


B-man :wink:

b-man
November 11th, 2005, 11:59 PM
Creamy Pumpkin and Mushroom Soup ~ Veloute de Potiron et de Cepes


Use the flesh from a small pumpkin or butternut squash. A Japonese Kabocha would work well with this recipe, too.


INGREDIENTS:

1 lb. cubed pumpkin or butternut squash
1 small potato
1-1/2 oz. dried cepes (porcini mushrooms)
1 celery branch (w/leaves)
1 chicken bouillon cube
1-1/2 Tablespoons butter
salt and pepper
4 Tablespoons heavy cream
To Garnish the Soup:
1/2 cup heavy cream
poppy seeds
2 slices of bacon
celery leaves or parsley stems


1. Cut the pumpkin/squash, celery and potato into cubes. Reserve the celery leaves for garnish.

2. Cover the porcini with hot water.

3. In a large casserole, melt the butter.

4. Add the pumpkin, celery.

5. Drain the mushrooms and add them to the casserole.

6. Sweat the vegetables for 5 minutes. 7. Pour in 8 cups of hot water, the bouillon cube and season with salt and pepper. Add the potato and simmer for about 20 minutes. The pumpkin and potato should be tender.

8. Using an immersion blender, puree the soup. If using a blender, puree in batches. Return the soup to the pot and keep warm while preparing the garnish. 9. Microwave or fry the bacon.

10. Whip the cream, adding a bit of salt, to soft peaks.

To serve:
Pour the soup into 4 bowls. Cut the bacon in half. Add a dollop of the whipped cream, a bacon slice and sprinkle with the poppy seeds.


B-man :wink:

b-man
November 12th, 2005, 12:01 AM
Potage aux cèpes

Cream of Mushroom Soup

Pronounced: poh tahzh / oh / sehp


INGREDIENTS:

1/2 ounce dried cèpes
1 cup dry white wine
2 Tablespoons unsalted butter
1 lb. white mushrooms, wiped clean and coarsley chopped
2 cups whole milk
2 cups heavy cream
4 cups chicken stock
salt & freshly ground white pepper
2 Tablespoons Cognac
For garnish: snipped fresh chives


1. Combine the dried cèpes and wine in a saucepan and bring to a boil over med-high heat.

2. Simmer for 5 minutes, remove from heat and cool for 15 minutes.

3. Strain through a fine sieve, reserving the liquid. Finely chop the cèpes.

4. Melt the butter in a large stockpot and sauté the chopped white mushrooms about 5 minutes. They should just be beginning to give off their juices.

5. Add the cèpes, reserved cèpe broth, milk, and cream and bring to a boil, stirring occasionally.

6. Lower the heat and simmer, uncovered for 45 minutes. Stir once and awhile.

7. Purée the soup in batches and return it to a large clean pot. Thin with the chicken stock.

8. Season with salt and white pepper and stir in the Cognac. Warm over low heat about 10 minutes.

To Serve:Serve the soup in warmed bowls and sprinkle with chives.

B-man :wink:

b-man
November 12th, 2005, 12:04 AM
Soupe aux Étoiles

A light soup made with chicken stock, mushrooms, leftover chicken and star shaped pasta

Pronounced: soup / oh zeh twahl


INGREDIENTS:

3-1/2 cups chicken stock
1 bay leaf
4 scallions (green onions), sliced
3 cups sliced white mushrooms
4 oz. cooked chicken (I prefer the breast meat for this recipe), thinly sliced
1/2 cup star shaped pasta (stellette) or other soup pasta
2/3 cup dry white wine
1 Tablespoons chopped fresh parsley
salt and freshly ground black pepper


1. Pour the chicken stock into a large saucepan. Add the bay leaf and bring to a boil.

2. When the stock is boiling, add the scallion and mushrooms. Lower heat slightly and cook for 10-15 minutes or until the mushrooms are tender.

3. Add the sliced chicken meat and cook for about 3 minutes, or until the meat is heated through.

4. Add the pasta and cook for 7 to 8 minutes until the pasta is al dente.

5. Just before serving, stir in the wine and parsley and allow to cook for about 3 minutes.

To serve:
Ladle into 4 (or 6) soup bowls and serve immediately.

B-man :wink:

b-man
November 12th, 2005, 12:08 AM
Tarte {omitted} la Citrouille

Pumpkin Tart: this dish comes from central France and is traditionally served on November 1st. It can be eaten warm or cold with or without whipped cream.

INGREDIENTS:

homemade or refrigerate pie crust
3-1/4 lb. small pumpkin, peeled, seeded and cut into small dice
3 eggs, lightly beaten
1/2 teaspoon salt
4 Tablespoons semolina
1 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 cup light brown sugar
2/3 cup heavy cream


1. Cook the pumpkin in a heavy saucepan with a little water for 20 minutes. The water should evaporate.

2. Preheat oven to 425°.

3. When the purée is cool, add the eggs, semolina, cinnamon, nutmeg, ginger, brown sugar and cream. Mix well.

4. Turn the mixture into the partially baked tart shell. Bake 15 minutes, then lower the heat to 350° and bake another 30 minutes.

To Serve
May be served warm or cold with whipped cream.

B-man :wink:

b-man
November 12th, 2005, 12:10 AM
Alsatian Apple Tart


This recipe for Alsatian style apple tart includes raisins and cream.

INGREDIENTS:

1 recipe pâte brisée (or refrigerated pie crust)
4 Granny Smith apples
2 Tablespoons fresh lemon juice
6 Tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla
1/3 cup golden raisins
pinch of cinnamon


Prepare the pâte brisée.

1. Line a 9-inch tart tin with removable bottom with the pâte brisée. Prick the shell and chill for 30 minutes.

2. Preheat oven to 425°F. Line the shell with foil and fill with pie weights or beans. Bake for 15 minutes. Remove the foil and beans and bake for another 10 minutes or until golden.

3. Peel and core the apples. Cut into eighths and mix them with the lemon juice and 2 tablespoons of the sugar.

4. In a large bowl, whisk the yolks, the cream and 2-1/2 tablespoons of the sugar and a pinch of salt. Stir in the vanilla and the raisins.

5. Arrange the apples decoratively in the shell. Pour the cream mixture over them.

6. Mix some cinnamon with the remaining 1-1/2 tablespoons of the sugar and sprikle over the the cream.

7. Bake in a preheated 375°F oven for 1 hour and 10 minutes. The apples should be tender when pierced with a cake tester or skewer. Cool on a rack and then remove from the tin to serve.

B-man :wink:

b-man
November 12th, 2005, 12:12 AM
Tarte aux poires et chocolate

Pear and Chocolate Tart

Pronounced: tahrt / oh / pwahr / ay / shoh koh lah


INGREDIENTS:

Sweet pastry dough - See Recipe Link Above
8 oz sweet, dark chocolate
1 cup Crème fraiche
3 large ripe pears, peeled, cored and halved
1 egg
1/2 teaspoon vanilla extract
2 Tablespoons poire William or pear brandy


Preheat oven to 425°

1. Line the tart pan with pastry.

2. In a double boiler, meet chocolate over very low heat. Stir in 3 tablespoons crème fraiche.

3. Spread chocolate mixture evenly over pastry.

4. Slice pears into fans by cutting lengthwise from bottom almost to top of the pear.

5. Fan pears over the chocolate and place in a circle around the pan.

6. Bake for 20 minutes. Remove from oven, but keep the oven on.

7. Mix remaining crème fraiche, egg, vanilla and pear brandy together. Pour around pears covering the chocolate, sprinkle w/ sugar.

8. Return to oven and bake until golden, 5-10 minutes. Let cool and cut into thin slices to serve.


B-man :wink:

b-man
November 12th, 2005, 12:17 AM
Lemon Crème Brûlée Tart

Homemade Pâte Brisée (Homemade pie crust recipe...follows)


INGREDIENTS:

1 recipe pâte brisée or refrigerated pie crust
For the filling:
3/4 cup + 2 Tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup freshly squeezed lemon juice
1 Tablespoon (packed) finely grated lemon peel
For garnish: lemon slices


Preheat oven to 350°F.

1. Pat the pastry into a 9" tart pan with removable bottom. Chill for 20 minutes.

2. Line the pastry shell with waxed paper and fill it with dried beans or rice. Bake in preheated oven for 10 minutes, remove the paper and beans and bake another 3-5 minutes.

3. For the filling: Whisk 3/4 cup of the sugar, cream, yolks and eggs in a bowl to blend. Mix in the lemon juice and peel.

4. Pour the filling into the warm crust and bake about 30 minutes. The filling should be slightly puffed at the edges and set in the center. Cool for at least one hour.

5. Preheat the broiler and place the tart on a baking sheet.

6. Sprinkle the tart with 2 tablespoons of sugar and broil until the sugar melts and caramelizes, about 2 minutes. Transfer to a rack and cool for 1 hour.

To serve:
Push tart pan bottom up, releasing tart. Place on a platter and decorate with lemon slices.

_______________________________

Pâte Brisée


Short Pastry, Flaky Pie Crust for savory or sweet tarts, pies, and quiche.
paht / bree zeh

INGREDIENTS:

1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/8 teaspoon salt
3 Tablespoons ice water


Makes 1 9"-10" tart/quiche shell

1. Put the flour and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.

2. Add butter; pulse until mixture resembles coarse meal.

3. With the motor running, slowly add the ice water and process until dough starts coming together.

4. Remove from processor and pat into a disk.

5. Wrap in plastic wrap and chill at least 1 hour.

B-man :wink:

b-man
November 12th, 2005, 12:21 AM
Fricassée de Veau aux Girolles


Veal Stew with Wild Mushrooms, in a cream white wine sauce

Pronounced: free kah seh / duh / voh / oh / ghee ruhl


INGREDIENTS:

1-1/2 lbs. veal stew meat
2 onions, peeled and coarsely chopped + 1 whole onion, peeled and studded with cloves
3 carrots, peeled and coarsely chopped
2 Tablespoons butter
2 Tablespoons flour
1 cup dry white wine
1 cube veal or chicken bouillon
14 oz. girolles or other mushrooms or combination of mushrooms
2 cups light cream
1 bouquet garni (bay leaf, parsley & thyme tied together)
1/2 bunch cherviil or parsley
sea salt and freshly ground pepper


1. Melt 1 tablespoon of the butter in a Dutch oven or other large pot. Add the meat and brown well on all sides.

2. Add the onions, carrots, bouquet garni and cook until the vegetables are soft and golden.

3. Sprinkle in the flour and stir well with a wooden spoon. The flour should be well blended into the meat and vegetables.

4. Dissolve the bouillon cube in 6 cups of warm water.

5. Season the stew with salt and pepper and stir in the wine and reconstituted bouillon.

6. Mix well and bring the mixture to a boil, stirring occasionally.

7. Reduce heat to low, cover, and cook for one hour.

8. In the meantime, thoroughly clean the mushrooms.

9. Melt the remaining butter in a skillet; add the mushrooms and saute. Season with salt and pepper and set aside.

10. Remove the veal from the pot. Stir in the cream and cook over low heat for 5 minutes.

11. Strain the liquid through a sieve, pressing lightly on the vegetables. Discard the solids.

12. Return the meat to the pot and bring to a boil. Remove from heat.

To serve:
Arrange the fricassee on a serving platter. Surround the meat with the mushrooms, sprinkle with the chervil or parsley and serve.


B-man :wink:

b-man
November 12th, 2005, 12:24 AM
Fricassée de Champignons des Bois


Wild Mushrooms in a Cream and Herb Sauce

Pronounced: free kah seh / duh / shah(n) pee nyoh(n) / day / bwah


INGREDIENTS:

2-1/4 lb.s assorted wild mushrooms, trimmed, cleaned and cut into quarters or slices depending on their size (white mushrooms, or a combination of white and cremini would work, use what is available)
1 Tablespoon peanut oil
4 Tablespoons butter
2 shallots, very finely chopped
1 cup heavy cream
mixture of parsley, chives and chervil
salt and freshly ground pepper


1. Spread a light coating of oil on the bottom of a frying pan and heat.

2. Fry one type of mushroom about 5 minutes, or until it just begins to give off liquid.

4. Increase the heat to evaporate the juice and with a slotted spoon, transfer the mushrooms to a bowl.

5. Add a little more oil and continue with the remaining types of mushrooms, cooking each separately, until they are all cooked.

6. Heat the butter in a saucepan, add the shallots and cook until just soft, do not allow them to color.

7. Add the mushrooms to the shallots and cook for 10 minutes.

8. Reduce the heat to low, add the cream and cook until the cream has reduced to a syrup.

To Serve:
Spoon the mushrooms into 4 hot bowls, sprinkle with herbs and serve immediately. Serves 4 people as a first course.


B-man :wink:

b-man
November 12th, 2005, 12:27 AM
Soupe {omitted} l'Oignon

French Onion Soup

Pronounced: soop / ah / luhn yohn

INGREDIENTS:

2 pounds yellow onions, sliced thinly
1/4 cup butter, plus some extra to butter the parchment paper
1-1/2 quarts beef stock
2 teaspoons of sugar
1 cup of red wine
For the topping:
6 ounce baguette
2 Tablespoons butter
3 ounces Gruyère
salt and freshly ground pepper


1. Cut a piece of parchment paper into a round to fit your saucepan.

2. Melt the butter and add the onions. Season with salt and pepper.

3. Butter the paper round and press it down on the onions. Cover the saucepan and cook the onions over low heat, stirring occasionally for 20-30 minutes.

4. While the onions are cooking, in another saucepan, pour in the stock and bring it to a boil. Continue to boil it until it is reduced by one-third. (20-30 minutes).

5. When the onions are done, remove the lid and the paper and sprinkle with the 2 teaspoons of sugar.

6. Cook the onions a further 10-15 minutes, until they are carmelized. Do not let them burn.

7. Add the reduced stock and the wine to the onions and bring to a boil.

8. Reduce heat and simmer for 30 minutes. While waiting prepare the topping.

For the topping:
1. Preheat oven to 350°. Cut the baguette into 1/2 inch slices. You should have 12 slices.

2. Melt the butter and brush it on both sides of the baguette slices. Place them on a baking sheet.

3. Bake them in the oven until they are lightly browned. Turn them once.

4. Grate the Gruyère on the coarsest grid of a box grater.

To finish the soup:
1. Heat the broiler and ladle the soup into ovenproof bowls.

2. Top each bowl with 2 slices of bread and sprinkle on the grated Gruyère.

3. Place the bowls on a baking sheet and broil about 2-3 minutes. (If you don't have ovenproof bowls, you can sprinkle the cheese on the baguette slices, broil them, then float them on top of the soup.)

To Serve:
Transfer the bowl to individual plates and serve. Take care!! The bowls will be very hot.


B-man :wink:

b-man
November 12th, 2005, 12:29 AM
Gratinée lyonnaise


French Onion Soup from Lyon.

Pronounced: grah tee neh / lyuhn nehz


INGREDIENTS:

7 oz. onions, peeled and finely chopped
1 Tablespoon unsalted butter
8-1/2 cups homemade chicken stock
1 day old baguette
1-2/3 cups grated Gruyère, plus extra for serving
3 egg yolks
2/3 cup port
freshly ground black pepper


Preheat oven to 350°F.

1. Melt the butter in a heavy skillet. Add the onions and cook for 10 minutes. They should be golden, but not brown.

2. Add the chicken stock and bring to a gentle boil; simmer for 10 minutes.

3. Slice the baguette into thick rounds and place on a cookie sheet.

4. Place in preheated oven until the rounds are crisp and lightly colored.

5. Place a layer of the toasted baguette slices on the bottom of an ovenproof tureen. Sprinkle with some of the cheese. Alternate the layers until all the bread and cheese have been used, finishing with the cheese.

6. Carefully ladle the soup over the bread/cheese layers.

7. Place the tureen on the lowest shelf of the oven and cook for 30 minutes.

8. In a small bowl, whisk the egg, pepper and port.

9. When the topping in the tureen is golden brown, remove it from the oven.

10. Gently push aside the crust and take out a ladleful of soup.

11. Carefully pour the hot soup into the egg mixture, whisking contantly.

12. Pour the egg mixture back into the tureen, under the crust along with the port and carefully stir to combine.

To Serve:
Serve the soup immediately and pass around an additional bowl of grated Gruyère.

B-man :wink:

b-man
November 12th, 2005, 12:31 AM
Soupe au Pistou


Vegetable soup flavored with bacon and basil paste.

INGREDIENTS:

1 can (19-oz) cannellini beans, drained & rinsed
10 oz. package frozen lima beans
1/2 lb. green beans, strings removed, cut into 1-inch pieces
6 small potatoes, peeled & diced
5 onions, peeled & diced
5 carrots, peeled & diced
3 small turnips, peeeld & diced
3 zucchini, diced
2 oz. lean bacon, diced
1 leek, cleaned & coarsely chopped
1/2 head small cabbage,shredded
3 celery ribs, chopped
1 Tablespoon olive oil
10 cups water
2 bay leaves
pinch of sage
salt & freshly ground pepper

For the Pistou:

4 cloves garlic, peeled
2 cups fresh basil
1/3 to 1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt & freshly ground pepper


1. Heat the olive oil in a large pan. Add the onions and cook for 5 minutes, then add the bacon, potatoes, leeks, carrots, sage and as much of the other vegetables the pan can hold and sauté for 5-8 minutes.

2. Pour the 10 cups of water into a large stockpot and bring to a boil . Add the sautéed vegetables, along with the rest of the vegetables, bay leaves, salt and pepper. Simmer uncovered for at least 40 minutes.

3. Check the seasoning and continue cooking slowly for another 40-50 minutes or until all the vegetables are tender. Remove the bay leaves before serving.

4. For the pistou: Put the basil in a food processor bowl. Using a garlic press, press the garlic on top of the basil. Process until finely chopped.

5. With the machine running, slowly add the olive oil continuing until the mixture becomes pasty. Add the parmesan and process some more. Season with the salt and pepper.

To serve:
Ladle the soup into bowls and stir in a tablespoon of the pistou into each bowl. The extra pistou should be passed at the table so that more can be added if desired.

B-man :wink:

b-man
November 12th, 2005, 12:34 AM
Crème DuBarry

Cream of Cauliflower Soup
Pronounced: krehm / du /bahry

A soup fit for a Comtesse, the Comtesse du Barry to be exact. She was a favorite mistress of King Louis XV and dishes labled with her name, du Barry, will contain cauliflower.

INGREDIENTS:

1-1/2 lbs. cauliflower
6 Tablespoons butter
6 Tablespoons flour
1-1/4 cups milk
5 cups chicken or vegetable stock
2 large egg yolks
1/4 cup heavy cream
salt and ground white pepper


Preheat oven to 425F.

1. Break the cauliflower into florets. Reserve about 1 cup of the florets to roast. These will be used to garnish the soup.

2. Bring a large pot of water to a boil. Add the cauliflower and some salt. Bring back up to a boil, then reduce heat and simmer for about 10 minutes. Drain and set cauliflower aside.

3. In the meantime, place the reserved florets on a baking sheet and roast them in the oven until golden, 20-25 minutes. 4. Melt the butter in a 2-quart saucepan, remove from heat and blend in the flour.

5. Add the milk and the stock, mix well. Return to the heat and cook for 5 minutes or until the mixture has thickened slightly.

6. Put the boiled cauliflower in a food processor and purée. Add the puree to the saucepan. Heat for 1 to 2 minutes.

7. Mix the yolks with the cream, then mix into the soup.{br]
8. Taste and season with salt and pepper.

To serve:
Ladle the soup into 6 serving bowls. Garnish each bowl with some of the roasted cauliflower and serve hot.

B-man :wink:

b-man
November 12th, 2005, 12:36 AM
Potage aux Fines Quenelles

This soup with homemade dumplings comes from Alsace where you may find it called by its' German name Riwelesupp.
Pronounced: poh tahj / oh / feen / kuh nel

INGREDIENTS:

For the soup:

8 cups beef broth
1/4 cup finely chopped fresh parsley
1 cup crème fraîche
salt and freshly ground black pepper
.
For the dumplings:

2 eggs, lightly beaten
1-1/2 cups unbleached, all purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg


1. To make the dumplings: Put the beaten eggs, flour, salt, pepper and nutmeg in a food processor and pulse until the mixture is crumbly.

2. Remove from the processor bowl and gather into a ball. Pinch off small pieces and rolling between your palms, make thimble sized ovals.

3. To finish the soup: In the meantime, bring the beef broth to a boil. Reduce heat and when the broth is gently simmering, drop in the dumplings.

4. Cover and cook for 10 minutes. Do not lift the lid. The dumplings will rise to the surface when done.

5. Stir in the parsley and crème fraîche. Simmer for a few minutes, then season with salt and pepper to taste.

To serve:
Ladle into heated soup plates and serve.


B-man :wink:

b-man
November 12th, 2005, 12:38 AM
Cipaille or Cipâte ~ Layered Meat Pie

Cipaille, (pronounced sea pie) is a layered meat pie that was traditionally made with the local game of the Quebec region. This is an updated recipe that uses chicken, beef and pork.

Makes 8-10 servings

INGREDIENTS:

2 lbs. boneless chicken, use a combination of boneless breasts and thighs
2 lbs. lean stew beef
2 lbs. lean pork
4 onions, coarsely chopped
1/4 lb. salt pork, thinly sliced
2 cups peeled, cubed potatoes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon mixed spices (use a combination of cloves, nutmeg, cinnamon and allspice)
2 cups chicken stock
pastry for a double crust 9-inch pie


1. Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions. Cover and refrigerate for at least 12 hours or overnight.

2. Using a large casserole or cast iron dutch oven, layer the salt pork on the bottom.

Preheat oven to 400F

3. Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes. Season with salt, pepper and spice mixture.

4. Roll out the pastry into a circle large enough to cover the above layers. Place the pastry round on top of the potatoes and cut a small round hole in the center.

5. Repeat with 2 more layers of meat, potatoes and seasonings.

6. Cover with the remaining pastry, cutting a small hole in the center.

7. Carefully and slowly pour the chicken stock into the hole. Place a cover on the dish.

8. Place in the oven for 45 minutes or until the liquid is simmering.

9. Reduce heat to 250F and bake, covered, for 5 to 6 hours.


B-man :wink:

b-man
November 12th, 2005, 12:41 AM
Fèves au Lard - Baked Beans

This recipe can be made with molasses and brown sugar or substitute 3/4 cup of maple syrup for the molasses and brown sugar.


INGREDIENTS:

1 lb. dried white navy beans
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 medium onions, chopped
1/2 lb. salt pork


The day before:
Place the beans in a large pot and cover with cold water Soak overnight of for at least 8 hours; drain.

1. Put the soaked beans into a large stockpot and cover with 12 cups cold water. Bring to a boil, reduce heat and simmer, covered for 1 hour. Beans should be somewhat softened.

2. Drain the beans, reserving the cooking liquid.

Preheat the oven to 250F

3. Place the beans, 6 cups of cooking liquid, molasses, brown sugar, salt, pepper, mustard and onions in a heavy casserole.

4. Tuck the salt pork into the middle of the beans. Cover and bake at 250F for 6 to 8 hours.

5. Check the beans every once in awhile, adding more of the bean cooking liquid if necessary.

6. Remove the cover for the final hour of cooking.

To serve:
Slice the salt pork, arrange of top of the beans and serve.

B-man :wink:

b-man
November 12th, 2005, 12:43 AM
Tourtière {omitted} la Frenette ~ Quebecois Meat Pie

Pronounced: toor tyehr

INGREDIENTS:

1 lb. ground beef
1 lb. ground pork
1 garlic clove, minced
3/4 to 1 cup chopped onion
1/4 to 1/2 cup chopped celery
2 Tablespoons dried parsley
1 cup beef bouillon
1 teaspoon salt
some pepper
about 1/16 teaspoon each of rubbed sage, nutmeg, ground cloves and cinnamon
1/2 cup fine bread crumbs
enough pastry for a 2 covered 9-inch pies


Brown 1 pound ground beef and 1 pound ground pork.

Add 1 clove garlic (chopped), 3/4 to 1 cup chopped onions, 1/4 to 1/2 cup chopped celery, 2 Tb. dried parsley, 1 cup beef bouillon, 1 tsp. salt, some pepper, and about 1/16 tsp. each of sage, nutmeg, cloves, and cinnamon.

Cover and cook for 30 minutes.

Add 1/2 cup fine bread crumbs and cook with the cover off until the mixture thickens. The mixture should be moist, with little liquid. Remove as much grease as possible.

Preheat the oven to 450F

When the mixture is cool, make the pies. Pierce vents in top.

Bake the tourtières at 425 degrees for 15 minutes, then at 350 degrees for 30 to 40 minutes


B-man :wink:

b-man
November 12th, 2005, 12:46 AM
Coquilles St. Jacques Meunière

Scallops, quick fried in Butter
Pronounced: koh kee yuh/ sah(n) / zhahk / muh nyehr

INGREDIENTS:

1 lb. scallops (best quality you can find)
1/4 cup milk
5 Tablespoons peanut oil
4 Tablespoons unsalted butter
flour
salt and freshly ground pepper
juice of a half lemon
2 Tablespoons freshly chopped parsley


1. Put the scallops in the bowl and pour the milk over them.

2. Place some flour in a ziplock bag and add some salt and pepper. Shake to combine.

3. Drain the scallops. Add them to the bag and shake to coat.

4. Pour them into a sieve and shake gently to remove the excess flour.

5. Place the coated scallops on a piece of waxed paper. Don't allow them to touch. Heat a large platter to hold the cooked scallops.

6. Heat 3 tablespoons of oil along with 1 tablespoon of butter in a large skillet over high heat. When the oil is very hot, add half of the scallops, shaking and tossing them so that they cook quickly and are golden brown. Use a slotted spoon to transfer the scallops to the heated platter.

7. Add the remaining 2 tablespoons of oil to the skillet and when it is hot, add the remaining scallops cooking as before. Transfer them to the platter and keep warm.

8. Wipe the skillet out and add the remaining butter. Cook until the butter is a hazelnut brown color.

To serve:
Pour the butter over the scallops. Squeeze the lemon juice over them and sprinkle with parsley. Serve warm.


B-man :wink:

b-man
November 12th, 2005, 12:48 AM
Endives {omitted} la Meunière

Endives lightly dusted with flour then sautéed in butter.
Pronounced: e(n) deev / ah / lah / muh nyer

A la meunière" translates as "in the style of the miller's wife" and is usually associated with fish dishes. The fish is lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. In this version, Belgian Endives are lightly coated with flour, sautéed and served with a butter sauce.

INGREDIENTS:

4 heads Belgian Endives
2 teaspoons sugar
salt and freshly ground pepper
2 Tablespoons freshly squeezed lemon juice
1 cup whole milk (or as needed)
all purpose flour for dredging
1/4 cup vegetable oil
3 Tablespoons unsalted butter
2 Tablespoons minced fresh parsley


1. Cut the endives in half, leaving the root end intact. Remove any damaged or bruised leaves.

2. Bring a large pot of water to a boil and stir in the sugar, 1 teaspoon salt and 1 teaspoon of the lemon juice. Add the endives and boil for 3-4 minutes, until tender.

3. Transfer, cut side down, to a colander and allow to drain. When cool enough to handle, press and drain on paper towels.

4. Press the endives slightly to flatten and season with the salt and pepper. Put the milk and flour in separate bowls. Dip each endive half into the milk and then into the flour.

5. Pour the oil into a large skillet and heat over med-high heat. Add the endives (in batches if necessary, do not crowd them) and fry 2-3 minutes on one side until golden brown. Turn and cook an additional 2 minutes.

6. Transfer the endives to a serving dish; cover to keep warm.

7. Pour off any excess oil and wipe the skillet with a paper towel. Add the butter and cook over medium heat until the butter begins to brown, about 30 seconds. Add the remaining lemon juice and parsley and swirl it together.

To serve:
Pour the pan sauce over the endives and serve immediately.


B-man :wink:

b-man
November 12th, 2005, 12:50 AM
Sole {omitted} la Meunière

"A la meunière" translates as "in the style of the miller's wife". The fish is usually lightly dusted with flour then sautéed in butter. It is served with a butter sauce to which lemon juice and parsley are added. This is an updated version served with a brown butter sauce.

INGREDIENTS:

4 sole fillets
salt and freshly ground black pepper
all purpose flour for dregding the sole
2 Tablespoons vegetable oil
4 Tablespoons unsalted butter
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons chopped parsley


1. Season fish with salt & pepper and lightly dredge with flour.

2. Heat a sauté pan over hight heat; add the oil and sauté the sole, turning once. Allow 2-3 minutes per side. Transfer sole to warmed plates and cover to keep warm while finishing the sauce.

3. Pour off any excess fat from the pan. Add the butter and cook until the butter begins to brown and has a nutty aroma, about 1 minute.

4. Add lemon juice to the pan and swirl it until it is combined. Add the parsley.

To serve:
As soon as the parsley is added, pour the sauce over the fish and serve immediately.

B-man :wink:

b-man
November 12th, 2005, 12:52 AM
Ragoût d'aubergines

Eggplant and Red Peppers cooked in Wine

INGREDIENTS:

2 lbs. eggplants
2 red peppers
6 cloves of garlic, minced
3/4 cup olive oil
1 bouquet garni (thyme, parsley, celery tied into a portion of leek or into a cheesecloth)
1 cup red wine
1 Tablespoon chopped parsley
salt and pepper to taste


1. Clean the peppers and cut them into fine strips.

2. Cut the eggplants into 4 pieces lengthwise.

3. Heat the olive oil in a dutch oven or casserole. Add the red peppers to the bottom. Add the eggplant, garlic, parsley and bouquet garni.

4. Pour the wine over the vegetables. Cover and cook for approximately 50 minutes on low heat.

5. Serve warm or at room temperature.

B-man :wink:

b-man
November 12th, 2005, 01:01 AM
Éclairs

Eclairs filled with pastry cream and topped with chocolate fondant.



INGREDIENTS:

For the eclair filling:

Pastry Cream (recipe follows)


For the dough:

1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 cup flour
5 eggs

For the Filling:

Pastry Cream
For the chocolate glaze
1/4 cup water
1/4 cup light corn syrup
1/2 cup sugar
4-1/2 oz. semi-sweet chocolate, finely chopped


Preheat oven to 425°F. Line two baking sheets with parchment paper. Make the pastry cream and refrigerate.

1. Heat the water, salt, sugar and butter until the butter melts. Bring to a boil and remove from heat.

2. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

3. Set the mixture over low heat and stir constantly for 4 minutes. Remove and allow to cool for a few minutes.

4. Add 1 egg and beat it thouroughly into the mixture. Add 3 more eggs, one at a time, beating well after each addition.

5. Beat the 5th egg in a small bowl. Gradually add enough of this egg to the dough until it becomes shiny and forms a string. To test, touch the batter with your finger and lift it away, it should form a string. If it does not add a bit more of the egg and test again. If you have added the egg, and the string still does not form, add water, 1 teaspoon at a time, until you get the string.

6. With pastry bag fitted with 1/2-inch tip, pipe thick fingers of dough about 3-inches long. Brush with egg glaze. Dip a fork in water and lightly mark each finger with crosswise lines.

7. Bake about 10 minutes at 425 and then reduce the heat to 350°F. Bake for 25 to 30 minutes. Turn off the oven and prop the oven door open slightly. Allow the éclairs to stay in the oven for about 15 minutes. Transfer to a wire rack. If serving immediately, fill while they are still warm. If making ahead, insert a skewer into one end of the eclairs and move it around to expand the opening for the pastry cream.

To fill:
1. Stir the chilled pastry cream to soften.

2. Fit the pastry bag with a filling tip (Ateco#230) and fill with the cream.

3. Insert the tip in one end of the eclair, fill then glaze.

For the glaze:
1. Combine the water, corn syrup and sugar in a small saucepan and stir over med-high heat until the sugar is dissolved.

2. Bring the mixture to a boil; washing down the sides of the pan with a wet pastry brush.

3. As soon as it has begun to boil, remove from heat and stir in the chocolate.

4. Let stand for 2 minutes, stirring until smooth. Transfer to a shallow bowl or rimmed plate.

To glaze the éclairs:
1. Dip the top of the filled éclairs into the glaze; allow the excess to drip off before turning it back over.

2. Transfer to a wire rack to allow the glaze to set.

To serve:
They are best served the day they are made. They may be stored for one day in an airtight container in the refrigerator.

_______________________________________

Crème Pâtissière


Vanilla Pastry Cream
Pronounced: krehm / pah tee syer

INGREDIENTS:

6 large egg yolks
1 large egg
3/4 cup + 2 Tablespoons sugar
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
3 cups whole milk
3 Tablespoons unsalted butter
2 teaspoons vanilla extract


Set aside a rimmed baking sheet for cooling the pastry cream.
1. Mix together the egg yolks, egg and 2 tablespoons of the sugar.

2. Add the cornstarch and flour to the egg mixture and using a whisk, mix until smooth and pale yellow. Set aside.

3. Combine the milk and remaining 3/4 cup of sugar in a saucepan. Set it over med-high heat and stir until the milk begins to steam.

4. Whisking constantly, add half of the hot milk to the egg yolk mixture and stir until smooth.

5. Pour the combined mixture back into the saucepan and bring to a boil, whisking rapidly to prevent any scorching.

6. Remove from the heat and stir in the butter and vanilla.

7. Transfer the pastry cream to the baking sheet and spread in a thin layer. Cover the entire surface with plastic wrap, pressing the wrap onto the surface of the cream.

8. Transfer to the refrigerator and allow to chill, about 15 minutes before using.

To store:
The cream may be used after it has chilled. If not using immediately, transfer the mixture to an airtight container. It may be stored up to 3 days before using.



B-man :wink:

b-man
November 12th, 2005, 01:05 AM
Choux aux Fraises

Cream Puffs filled with sweetened Strawberries and Vanilla Whipped Cream.


INGREDIENTS:

For the cream puffs:

1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup + 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
.
For the Filling:

1 quart of strawberries, hulled & cut in half
2 Tablespoons sugar
.
Crème Chantilly:

1-1/4 cups heavy cream, well chilled
2 Tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
For dusting the puffs: confectioner's sugar


Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly butter the paper. Place a bowl and beaters in the freezer to chill.

1. Sprinkle the strawberries with the sugar and place in the refrigerator to chill while making the cream puffs.

2. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.

3. Immediately add the flour and stir quickly with a wooden spoon, until smooth.

4. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.

5. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.

6. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.

7. Make mounds of dough using a pastry bag with a medium plain tip or 2 tablespoons. They should be about 1-1/4-inches in diameter and brush lightly with the egg glaze. Using the back of a fork, very gently push down any points because they will burn.

8. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.

To make the Crème Chantilly:

1. Pour the cream into the chilled bowl. Add the sugar and the vanilla and whip with the chilled beaters until stiff. Refrigerate until ready to use.

Assemble right before serving:

Fill the puffs with the chilled strawberries. Use a pastry bag with a star tip to pipe rosettes onto each puff. Allow the berries to peek out from underneath. Set the top part of the puff on top and dust with confectioner's sugar.

B-man :wink:

b-man
November 12th, 2005, 01:10 AM
Profiteroles ~ Cream Puffs


Filled with banana cream and drizzled with chocolate sauce.

Pronounced: pro fee tuh rol

INGREDIENTS:

FOR THE CREAM PUFFS:

1 cup water
1 stick (1/2 cup) butter
1 cup flour
1/4 teaspoon salt
4 eggs

FOR THE FILLING:

1 banana
1 oz. confectioner's sugar
1 cup heavy cream
1 packet of Whip-It (optional)

FOR THE CHOCOLATE SAUCE:

1 cup confectioner's sugar
1/3 cup cocoa
1/4 cup evaporated milk
1 stick (1/2 cup) butter
1 teaspoon vanilla extract


For the puffs:

Grease two baking sheets. Preheat the oven to 375F.

Put the butter, water and salt together in a heavy bottomed pan, bring to a boil. When mixture is at a rolling boil, remove from heat and add flour all at once. Beat vigorously, the mixture will pull away from the sides of the pan and form a ball. Add the eggs, one at a time, beating well after each addition. Allow the mixture to cool for 1 minute.

Using 2 teaspoons, load one with the mixture. Using the back of the other spoon, push the mixture onto the baking sheets. Try to keep the portions similar in size. They will double in size, so space them out on the cookie sheets. Put into the preheate oven for 40 minutes. After 40 minutes, check to see that they are just barely brow. They should look firm and dry. Remove from the oven and cut a silt across each one to allow the steam to escape. This will also give you room to add the filling. Allow to cool.

For the filling:

Mash one banana with the confectioner's sugar. Whip the heavy cream, adding the WhipIt if desired. The cream should form peaks. Fold in the banana/sugar. Fill the profiterole using a smalll spoon or piping bag.

For the chocolate sauce: Put the sugar and cocoa into a saucepan. Stir in the evaporated milk, place over medium heat and bring to a boil, stirring constantly. Remove from heat and allow to cool 2 minutes.

Stir in the butter and vanilla extract.

To serve:
Arrange the filled profiteroles on a serving platter and drizzle the chocolate sauce over them. Put the remaining sauce into a small jug and serve alongside.

B-man :wink:

Aline
December 5th, 2005, 08:13 PM
Chicken Breasts with Tarragon

White wine, cream and tarragon are three of the foundations for classic French cuisine.

(6 servings)

3 whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
¼ cup flour
2 tbsp butter
1 tbsp chopped shallots
¼ cup dry white wine
1 tsp freshly chopped tarragon, or ½ tsp dried
¼ cup chicken stock
¼ cup cream


Sprinkle chicken breasts with salt and pepper and dredge in flour. Reserve remaining flour.

In large skillet, heat butter; add chicken and brown on both sides. Transfer to a heated platter. Add shallots to the skillet and sauté briefly. Add wine.

Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.

Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in the chicken stock.

Return the chicken to the skillet, cover and cook until tender, about 25 minutes. Transfer chicken to a heated platter and keep hot. Add cream to the skillet; heat, stirring, and pour the sauce over chicken.

Aline
December 5th, 2005, 08:16 PM
Chicken Breasts Véronique

(6 servings)

3 whole chicken breasts, skinned and halved
Flour for dredging
½ tsp salt
¼ tsp freshly ground pepper
¼ tsp tarragon
4 tbsp butter
2 tbsp vegetable oil
¼ cup finely chopped onions
½ cup chicken stock
½ cup dry white wine
½ lb mushrooms, sliced
2 cups seedless green grapes


Preheat oven to 375 F.

Coat chicken pieces with flour mixed with salt, pepper and tarragon. Brown chicken on all sides in 2 tbsp butter and oil in a skillet. Place pieces in a single layer in shallow baking pan.

Add onions to the butter left in the skillet and cook until tender. Pour in the stock and wine and bring to a boil. Pour around the chicken. Bake, uncovered, for 30 minutes.

Sauté mushrooms in remaining 2 tbsp butter and add along with the grapes to the chicken. Bake for 8 to 10 minutes longer.

Aline
December 5th, 2005, 08:20 PM
Tourtieres (meat pies) - (repost)

Traditionally, this is eaten hot after midnight mass on Christmas Eve. Serve piping hot with homemade ketchup or chili sauce. This pie is only served during the Christmas holidays and everyone looks forward to the holidays just for this pie! (especially my mom's - great filling and great crust!)

1 lb ground pork
1 lb ground beef
1 onion, chopped
2 small potatoes or 1 medium
salt and pepper
tsp cinnamon
tsp to tsp garlic powder
small pinch of ground cloves (if you like it a bit spicy, be careful because it can be overpowering) my mom omits it.


In large pot over medium-low heat, add ground pork and enough water to cover meat. Peel and chop potatoes into cubes and add to pork mixture. When pork is no longer pink, add ground beef, onions, salt, pepper, cinnamon (careful not to add too much), and garlic powder. Check seasonings to your taste keeping in mind that the cinnamon and cloves can easily overpower the taste. My mom uses cinnamon instead of cloves because she finds that cloves is too strong, but some people like it which is why I have included it in this recipe.

If water has evaporated too much, add a little more water. Take a large spoon and press down on the meat mixture to skim off some of the fat; but leave a little fat for flavour. When potatoes are cooked, mash them with a fork against the side of the pot. This will thicken the sauce.

When beef is no longer pink and potatoes are cooked and mashed, it's ready to be put into pie shells. The meat will finish cooking in the oven. Make sure you cut slits in the top of pie to let steam escape while baking. Also make sure that you add some of the broth with the meat but careful not too much or it will be too wet. You just want enough so that the pie is not dried out after baking; but nice and moist!

Bake in 350 F oven for about 40 minutes.

** Pastry: Because this is a meat pie and not a fruit pie, use less of the shortening in your pastry recipe to allow for the fat in the meat. Otherwise, your pastry will be too greasy.

Aline
February 17th, 2006, 07:56 PM
4 squares semisweet chocolate
1/4 cup light corn syrup
1/2 tsp vanilla extract
4 cups milk
1 cup heavy or whipping ceam


In heavy 1-quart saucepan over low heat, or double boiler over hot, not boiling, water, heat chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with rubber spatula.

Cover and refrigerate 30 minutes or until mixture is cool. Stir in vanilla.

In 2-quart saucepan over medium-low heat, heat milk until very hot and small bubbles form around edge (do not boil).

Meanwhile, in small bowl with mixer at medium-low speed, beat heavy or whipping cream and chocolate mixture until soft peaks form.

To serve, pour milk into warm coffeepot. Carefully spoon whipped-cream mixture equally into 8 warmed, decorative coffee cups; gently pour hot milk mixture in cups.

6 cups or 8 servings

Begin 50 minutes ahead.

Aline
February 17th, 2006, 08:02 PM
1 cup brandy
Peel of 1 medium orange
6 whole cloves
4 whole allspice
2 small cinnamon sticks
3 Tbsp sugar
3 cups hot double-strength coffee


In 1-quart saucepan over medium heat, heat first 6 ingredients until brandy is hot.

Pour into warmed heatsafe serving bowl. Carefully ignite brandy; flame for 1 to 2 minutes.

Slowly pour coffee into flaming brandy. Ladle into demitasse cups.

Enjoy!

Shadows
February 18th, 2006, 10:07 AM
I have made this recipe before with the addition of 1 chopped clove of carmalized garlic... an excelent dish! Thanks!


Chicken Breasts with Tarragon

White wine, cream and tarragon are three of the foundations for classic French cuisine.

(6 servings)

3 whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
¼ cup flour
2 tbsp butter
1 tbsp chopped shallots
¼ cup dry white wine
1 tsp freshly chopped tarragon, or ½ tsp dried
¼ cup chicken stock
¼ cup cream


Sprinkle chicken breasts with salt and pepper and dredge in flour. Reserve remaining flour.

In large skillet, heat butter; add chicken and brown on both sides. Transfer to a heated platter. Add shallots to the skillet and sauté briefly. Add wine.

Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.

Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in the chicken stock.

Return the chicken to the skillet, cover and cook until tender, about 25 minutes. Transfer chicken to a heated platter and keep hot. Add cream to the skillet; heat, stirring, and pour the sauce over chicken.

dynaemilse
July 25th, 2007, 07:12 AM
A Croque Monsieur Salad
Recipe Cuisine: French
Recipe Category: French
Recipe Serves: 2
Recipes Ingredients:

3 tb Olive oil
1/2 ts Butter
1 1/2 tb Red Wine vinegar
3 Cloves garlic, minced
Juice of 1/4 lemon 1
c Julienne strips cooked ham
1/2 ts Dijon mustard
1 1/2 tb Freshly grated Parmesan
1/4 c Chopped fresh basil OR 1
-cheese
-Tbsp crumbled dried 4
c Mixed greens (spinach, red
1 pn Sugar
-leaf lettuce, arugula, etc)
Grinding of black pepper
Nasturtium flowers for
The Salad:
-garnish (optional)
1/2 ts Olive oil
Croutons

Recipe Instructions:

The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and Butter over low heat. Add the Garlic and saute 10 seconds. Add the Ham and saute for another 10 seconds. Off the heat, add the grated cheese. 3. Place the mixed greens in a Salad bowl or plate and top with the Ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French Bread and a bottle of dry white French wine.

dannyein14
February 22nd, 2010, 07:22 AM
A Croque Monsieur Salad
Recipe Cuisine: French
Recipe Category: French
Recipe Serves: 2
Recipes Ingredients:

3 tb Olive oil
1/2 ts Butter
1 1/2 tb Red Wine vinegar
3 Cloves garlic, minced
Juice of 1/4 lemon 1
c Julienne strips cooked ham
1/2 ts Dijon mustard
1 1/2 tb Freshly grated Parmesan
1/4 c Chopped fresh basil OR 1
-cheese
-Tbsp crumbled dried 4
c Mixed greens (spinach, red
1 pn Sugar
-leaf lettuce, arugula, etc)
Grinding of black pepper
Nasturtium flowers for
The Salad:
-garnish (optional)
1/2 ts Olive oil
Croutons

Recipe Instructions:

The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and Butter over low heat. Add the Garlic and saute 10 seconds. Add the Ham and saute for another 10 seconds. Off the heat, add the grated cheese. 3. Place the mixed greens in a Salad bowl or plate and top with the Ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French Bread and a bottle of dry white French wine.

Nice recipe, think 3 cloves of garlic was a little too strong for me though!

marcusslawrence
December 7th, 2010, 10:30 AM
The holiday season is here! What's more perfect than the recipe to prepare in advance? Whether you use them to brighten your table or take them to a party, citrus marinated olives are a great appetizer season.

abcheck12
April 28th, 2011, 01:54 AM
The cuisine of France is remarkably varied with a great many regional differences based on the produce and gastronomy of each region.
Cullinary traditions that have been developped and perfected over the centuries have made French cooking a highly refined art.
This is true of even the simplest peasant dishes, which require careful preparation and great attention to detail.
Of course, the secret to success in a French kitchen is not so much elaborate techniques as the use of fresh ingredients that are locally produced and in season.

annaj
May 24th, 2011, 10:46 AM
French Onion Soup

Serves 6

3oz Butter
1 lbs Onions peeled and sliced finely into rings
1 Tablespoon Flour or Corn flour
1 Pint of Beef stock or Water
Salt and Freshly ground black pepper
Melt the butter in a heavy saucepan and add the onion rings. Cook gently for 12-15 minutes, stirring occasionally, until golden brown.
Stir in the flour/corn flour, and after 2 minutes gradually add the stock or water stirring continuously. Season to taste, cover the pan and simmer for 30 minutes.
You can serve this with slices of French bread floated on top of the soup covered with grated cheese.

I don't have any copyright on this recipe
Found at campingroadtrip.com

Danielmorgan
October 19th, 2013, 02:12 AM
a festive season is on full swing here and i am in all the mood to get the new test on the occasion so done with this one to give a go in the evening

nancy123
March 28th, 2015, 03:05 AM
wow very nice recipe, i will try this soon, thank you for sharing this recipe.

NaAstruc
September 30th, 2019, 02:26 PM
Bonjour!

Here is a French recipe but with a unique creol twist. This recipe is from Reunion island. The French territory is located next to Mauritius in the Indian ocean and merging lots of cultures: African, Indian, Chinese and European.

Here is a classic, the carry poulet (chicken curry but the Reunionnese way).

Ingredients
2 tablespoons of canola oil
a good quality chicken, whole bird or drumsticks
3 chopped tomatoes
1 big onion, roughly diced
5 garlic cloves, smashed
1 inch of ginger, thinly chopped
1 cup of warm water
2 teaspoons of turmeric in warm water to form a paste
5 curry leaves
salt and ground pepper to taste

Heat one teaspoon of oil in a pot over medium heat.
Cook onions until translucent.
Reduce the heat to low heat. Then add garlic and ginger. Stir and cook for 2 minutes.
Add chicken to the pot. Restore the heat to medium. Seal the chicken.
Let it cook for 2 more minutes.
Add the turmeric and stir to impregnate the chicken.
Add the tomatoes and the curry leaves. Add water to cover the chicken.
Let simmer for 30 minutes, half-covered. Remove the cover 10 minutes before the end of cooking. Add water if too dry.
Season to taste.
You can serve this flavoursome dish with steamed rice, lentils or red beans and some fresh chilli on the side.

JaFreliksy
October 6th, 2019, 04:06 PM
Hey Nathalie ,

Thank you for you french recipe! I will try it when I'll travel on a french island to buy the best ingredients for the carry poulet meal. In the west french coast there is the Spiced Gingerbread recipe.
The origin of this recipe is chinese.

Spiced Gingerbread:
Heat the honey, melt the butter, sugar and chocolate, cool.
In a bowl, put three quarters of the flour, yeast, spices and cocoa. Put this mixture in a fountain, break the egg, add the cream, a little liquid mixture and beat with a fork. Mix the flour and the rest of the liquid little by little. Stir in the remaining flour and knead a little.
To stuff: melt the butter slightly. Also melt the chocolate in a tablespoon of milk ...

See you for new cooking adventures !

JaFr

TeamChef
December 11th, 2019, 11:39 AM
Buche De Marrons Au Chocolat - Chocolate Tree Log

4 lb Chestnuts OR
3 T Calvados OR
2 lb Chestnuts,canned, whole,
3 T Applejack OR
-- unsweetened,drained OR
3 T Cognac
4 c Canned Chestnuts, pureed
1/2 t Vanilla -- unsweetened
8 oz Chocolate, semi-sweet
1/4 c Sugar,superfine -- melted,cooled,
1/2 c Butter, unsalted, melted -- (preferably Maillard)

GARNISHES
1 c Cream,whipping
1 oz Chocolate,semi-sweet,
1 t Sugar -- melted,cooled
1/2 t Vanilla
1 T Cocoa,unsweetened Candied violets

Instructions:
If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the
chestnuts in a saucepan, cover with cold water and bring to boil. Cover and boil gently
until tender, about 15 minutes. Remove the pan from the heat and let it stand for 15
minutes.

Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
If you're using canned chestnuts, simply drain. Reserve 3 whole chestnuts for garnish.
Puree chestnuts in a processor until very smooth. Add 3/4 cup of very finely powdered
sugar, butter, Calvados and 1/2 teaspoon vanilla.

Puree again until very smooth and fluffy. Add 8 ounces of melted chocolate and puree until very smooth.
Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until smooth. Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap. Refrigerate overnight.

To Garnish:
Unmold log on serving plate, and carefully remove the plastic wrap. Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff. Spread the cream evenly over all sides of the log, forming a barklike ridge here and there with a spatula or decorating comb. Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or fork. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise.

Garnish with candied violets and refrigerate until serving.

This log may be refrigerated for up to one week.