Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

  1. Help
Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details


Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

2_brault_cookbook - Page Text Content

FC: French Cook Book By Will Brault

1: Table of Contents | Berakfast: Belgian Waffles - p. 5 French Crepes - p. 7 | Lunch: -Terrine Rustique p. 2 -Croque-Madame Sandwiche -p.9 -Brie and Smoked Turkey Panini- p. 13 | Dinner: -Emincé de Volaille sauce Roquefort - Pommes de terre sautées - p. 6 -Griots - p. 8 Flan au Roquefort - p. 11 | Dessert: Mousse au Chocolat - p. 4 Congolais (Coconut biscuit) - p. 10 Chocolate Ganache - p. 12

2: Terrine Rustique | Ingredients for 8 people: - 450 gr [1 lb] pork meat - 300 gr [2/3 lb] veal meat - 250 gr [1/2 lb] smoked lardoons (bacon) - 5 cl [ 2 fl oz] cognac - 2 eggs - 2 blades of thyme - 2 bayleaves - nutmeg, salt & pepper | Recipe: 1- Cut the meats into cubes ; . 2- In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. 2- Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes. * Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid. * Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie"). * Bake in pre-heated oven at 180C / 350F for 1 h 30. * Let it cool down then keep in fridge for at least 12 hours before serving. Serve with French bread and cornichons (gherkins)

4: Mousse au Chocolat | Ingredients for 4 people : - 225 gr [8 oz] plain bitter chocolate - 30 gr [1 oz] butter (unsalted) - 45 gr [11/2 oz] sugar - 4 eggs - 2 Tbspoons sour cream - 3 Tbspoons Cointreau (or any orange type liquor) | Recipe : 1- Separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth. 2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan. 3- Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir. 4- Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down !!!). 5- Spoon by spoon (quarter by quarter) , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites). 6- Evenly pour the mousse in the 4 soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get "hard").

5: Belgian Waffles | Ingredients: * 2 1/4 teaspoons active dry yeast * 1/4 cup plus 2 3/4 cups warm milk, divided * 3 eggs, divided * 3/4 cup butter, melted * 1/2 cup granulated sugar * 3/4 teaspoon salt * 1 1/2 teaspoon vanilla extract * 4 cups all-purpose flour | 1-In a small bowl, dissolve the yeast in 1/4 cup warm milk. 2-Beat the egg whites just until stiff peaks form. 3-In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. 4-Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. 5-Gently fold the egg whites into the waffle batter. 6-Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. 7-Cook in a waffle iron according to manufacturer’s instructions. Makes 8 servings.

6: Emincé de Volaille sauce Roquefort - Pommes de terre sautées | Ingredients for 4 people : - 600 gr [1.3 lb] chicken breast - 75 gr [3 oz] Roquefort cheese - 5 Tbspoons sour cream [20 cl] - 2 Tbspoons olive oil - salt and pepper Side dish : - 4 big potatoes - 4 Tbspoons olive oil | Main course recipe : 1- Cut the chicken breasts in thin small strips. Step A side dish 2- In a frying pan, pour 2 spoons of olive oil over a medium-high flame and cook the breast slices for 5 to 10 minutes, turning from time to time. Step B side dish 3- Take the chicken out from the pan, but leave the cooking juice in. Keep the chicken in a plate ; the inside must stay slightly pink. In the same pan, medium flame, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a homogeneous sauce (reckon 5 minutes). Step C side dish 4- Put the meat back in the sauce and let cook the whole for about 10 minutes on a gentle fire ; you need to turn it every now and then so that it stays homogeneous. Serve right away with the sautéed potatoes, green beans... Side dish recipe : A- Peel the potatoes and cut them into small pieces. B - In the meantime, pour 4 spoons of olive oil in another frying pan, and cook the potatoes over a medium-high flame, turning from time to time. Add salt and pepper. C- Don't forget to turn the potatoes from time to time !

7: French Crepes | Ingredients * 1 cup all-purpose flour * 2 eggs * 1/2 cup milk * 1/2 cup water * 1/4 teaspoon salt * 2 tablespoons butter, melted | Directions 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

8: Griots | * 2 pounds pork, cut in cubes * 1 cup chopped onions * 1/4 cup chives, chopped * 1/2 cup lime juice * 1/4 cup water * pinch of thyme * 1/4 teaspoon salt * 1/4 teaspoon black pepper | 1-Put all ingredients in bowl 2-allow to marinate a few hours. 3-Drain. 4-Heat some oil, brown meat, then add marinade and simmer over low heat 30 minutes covered. 5-Remove lid and increase heat to eliminate any liquid. Serve hot

9: Croque-Madame Sandwiche | 5 Tbs. unsalted butter 2-1/2 Tbs. all-purpose flour 1-3/4 cup milk (whole or low-fat) 2 Tbs. brandy 2 tsp. Worcestershire sauce 1/4 tsp. fresh thyme 1/4 tsp. grated nutmeg Kosher salt and freshly ground black pepper 8 slices country-style white sandwich bread 4 tsp. Dijon mustard 4 oz. Gruyre, grated (1 cup) 12 oz. leftover roasted fresh ham, sliced (or substitute sliced roast pork loin or sliced cured ham) 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp-style grater) 4 large eggs, at room temperature | Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Layer the Gruyre and ham on the bread in this pattern: cheese, ham, cheese. Top with the remaining bread. Melt 1 Tbs. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once halfway through the cooking, about 4 minutes. Transfer to a rimmed baking sheet. Repeat with another tablespoon of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then top with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 Tbs. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

10: Congolais (Coconut biscuit) | Ingredients for 4 to 6 people : - 200 gr [7 oz] shredded coconut - 175 gr [6 oz] sugar - 10 gr [1/3 oz] vanilla sugar - 3 egg whites - (unsalted) butter for baking sheet | Recipe : 1- Pre-heat oven at 200C / 400F ; butter a baking sheet. 2- In a saucepan, medium heat, pour the egg whites, sugar and vanilla sugar then start whisking vigourously until they get hot and frothy. Take away from flame and keep whisking until temperature cools down a bit. 3- Pour the shredded coconut all at once and mix together with a wooden spoon ; diaplay balls of coconut mixture on the baking sheet (around 6 cm /2.5 in diameter). 4- Bake in oven for 15 minutes until they get golden ; the Congolais must be crunchy outside and soft inside. 5- Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream or/and hot chocolate in a saucer.

11: Flan au Roquefort | Ingredients for 6 to 8 people : - 1/2 liter [18 fl oz] milk - 4 eggs - 50 gr [2 oz] plain flour - 150 gr [5 oz] Roquefort cheese - salt & pepper | Recipe : 1- Bring the milk to the boil ; preheat the oven at 190C / 375F. 2- Meanwhile, in a salad bowl, crush the Roquefort cheese with a fork ; add an egg and mix, then add the flour and keep crushing with the fork in order to obtain the smoothest mixture that you can. Add the left 3 eggs, one by one, while beating like an omelette. 3- Add a little salt (Roquefort cheese is much salty) and generous pepper, then pour the milk slowly in the mixture while mixing. 4- Pour the preparation in a non-stick tin and bake in oven at for 35 minutes.

12: Ingredients * 9 ounces bittersweet chocolate, chopped * 1 cup heavy cream * 1 tablespoon dark rum (optional) | Chocolate Ganache | 1. Place the chocolate into a medium bowl. 2-Heat the cream in a small sauce pan over medium heat. 3-Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. 4-When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. 5-Stir in the rum if desired. 2. Allow the ganache to cool slightly before pouring over a cake. 3-Start at the center of the cake and work outward. 4- For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

13: Brie and Smoked Turkey Panini | # 1 tablespoon mustard # 1 6-inch piece baguette, halved horizontally # 2 ounces brie, without rind, thinly sliced # 2 ounces sliced smoked turkey or leftover roast turkey # 4 thin slices skin-on Bartlett or Bosc pear # 1 teaspoon vegetable oil | Directions Spread mustard on cut sides of baguette. Top one side with cheese, turkey, and pear. Top with remaining cheese. Lightly oil outside of bread. If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted. If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes. If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.

14: Origins of Food | Griots-This is a Haitian specialty is. The Haitians often cook these and sell them right along the roads. Try these on toothpicks as an hors d'oeuvre or appetizers. They can also be a main course when served with rice and bean sauce.

Sizes: mini|medium|large|massive
Default User
  • By: Will B.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: 2_brault_cookbook
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago