FC: Georgia's French CookBook
1: French Eating Customs The French customs for food are very intriguing. You are to cut individual pieces of food then while you're chewing, you must have your hands over the plate in a sign of respect. | Table of Contents ~Le Petit-Dejeuner p.1 ~Le Dejeuner p. 6 ~Le Diner p. 12 ~ Le Dessert p.18
2: French Toast
3: Directions 1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. 2. Heat a lightly oiled griddle or frying pan over medium heat. 3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. | Ingredients * 1/4 cup all-purpose flour * 1 cup milk * 1 pinch salt * 3 eggs * 1/2 teaspoon ground cinnamon * 1 teaspoon vanilla extract * 1 tablespoon white sugar * 12 thick slices bread
4: Bacon and Cheese Bread | Originated in Canada
5: Bacon Cheddar Cheese Bread 1/2 pound back bacon (or 6oz Canadian bacon and 2 oz thick cut streaky bacon) 2 cups all-purpose flour 1/2 whole wheat graham flour 1 1/2 teaspoon baking powder 1 teaspoon kosher salt 1 cup coarse grated extra-sharp cheddar cheese 1/4 cup lard 2 tablespoons sugar 2 large eggs, beaten 1/2 cup whole milk 3/4 cup buttermilk 1 teaspoon Worcestershire sauce | Heat the oven to 350 F and spray a 10 loaf pan with non-stick cooking spray. Cook the bacon in a skillet until crisp. Drain on paper towels then chop into small pieces. Set aside. In a large bowl combine the flours, salt, baking powder, and sugar. Add the lard and, with your hands, mix it into the four until it looks like coarse sand. Add the cheese and toss to combine. In another bowl mix the eggs, milk, buttermilk, and Worcestershire sauce. Pour the wet over the dry and mix until the dry ingredients are almost incorporated. Add the bacon and fold in, making sure to scrape the sides and bottom of the bowl. Do not overmix. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the top of the bread is lightly brown and a thin knife inserted into the center of the bread comes out clean. Cool in the pan for 10 minutes, then turn out on a wire rack to cool. Serve slightly warm, with Irish butter if you can find it.
6: Le Quiche Lorraine | Originated in the Larraine Valley
7: Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Ingredients: * 1 layer pastry dough * 4 slices bacon, crumbled * 4 eggs * 1 cup half and half * teaspoon salt * 1/8 teaspoon white pepper * 1/8 teaspoon freshly grated nutmeg * 1 cup Gruyere cheese, shredded | Preparation: Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve. Makes 8 servings.
8: Brouillade de Truffes
9: Ingredients: * 8 large eggs * 1 ounce black truffles, finely chopped or shaved * 6 tablespoons butter, softened * 3/4 teaspoon salt * 1/2 teaspoon ground white pepper | Preparation: Heat water to simmering in a double boiler. Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.This recipe makes 4 servings.
10: SALADY VOANKAZO | Originated in Madagascar
11: Yield: 1 quart fruit mixture (8 servings) Vanilla gives an unfamiliar bouquet and unusual flavor to fresh fruits. In a 2-quart glass or china bowl: 1 cup FRESH PINEAPPLE, cut in 1-inch dice 1 cup CANTALOUPE, cut in 1/2-inch dice 1 cup ORANGES, peeled and very thinly sliced 1/2 cup STRAWBERRIES, sliced. 1/2 cup CANNED LICHEE NUTS 1/2 cup SUGAR1/2 cup WATER1/4 tsp. SALT2 Tbs. LEMON JUICE. 2 Tbs. PURE VANILLA EXTRACT | Mix the fruits so that they are well blended.Pour 1/2 cup CANNED LICHEE NUTS across top of fruit.In a 1-pint saucepan:Combine: 1/2 cup SUGAR1/2 cup WATER1/4 tsp. SALT2 Tbs. LEMON JUICE.Bring to a boil and boil hard for 1 minute.Add 2 Tbs. PURE VANILLA EXTRACT to the syrup.Pour the piping hot syrup over the fruit.Chill in refrigerator for 1 hour.Fill a small cruet or sprinkler bottle with PURE VANILLA EXTRACT. Bring the Salady to the table in the bowl along with the cruet of vanilla. Fill individual compote dishes with the fruit. Sprinkle a few drops VANILLA over the fruit as it is being served.
12: Riz Djon-Djon (Rice and Haitian Mushrooms) | Originated in Haiti
13: Procedure 1. Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes. 2. Soak the heads in a separate cup of hot water. 3. Sauté the rice and garlic in butter, then add all the other ingredients, including the water used to soak the mushrooms (discard the mushroom stems, which are inedible). 4. Cook for 20 minutes and serve. | Ingredients * 2 cups long grain rice * 1 cup Haitian black mushrooms (or dried, black European mushrooms) * 2 cloves garlic, finely chopped * 4 Tablespoons butter * Salt, pepper, and thyme, to taste
14: VARY AMIN ANANA | Originated in Madagascar
15: VARY AMIN ANANA Rice and Vegetables Yield: 8 portions In a 4-quart saucepan: Saute: 1/2 Ib. BONELESS CHUCK cut in 1/2-inch cubes in 2 Tbs. OIL until meat is brown on all sides. Add 1 TOMATO cut in 1/2-inch chunks. Cook with the beef for 10 minutes. Add: 1 bunch SCALLIONS, cut in 1-inch pieces. 1/2 Ib. MUSTARD GREENS, cut in small pieces | 1/2 Ib. SPINACH, cut in small pieces 1 bunch WATERCRESS, cut in small pieces. Saute stirring occasionally with cover on until vegetables soften. Add: 2 cups WATER (or enough to cover vegetables) and 1 cup RICE 1 Tbs. SALT 1/2 tsp. PEPPER. Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed. Correct the Seasoning to your taste.
16: 1 whole chicken (3 pounds) cut into 8 pieces, skin on 2 slices bacon, diced 1 medium onion, peeled and diced 2 large carrots, peeled and diced 2 sprigs fresh thyme 2 cloves garlic, smashed 1 cup Madeira wine 2 cups chicken stock 2 tablespoons butter 2 tablespoons sugar 12 pearl onions, peeled 15 baby carrots, peeled (see note) 1 tablespoon butter 8 ounces shiitake mushrooms, stems removed, quartered 2 egg yolks 2 sheets puff pastry | Chicken Pot Pie
17: 1.Preheat oven to 425F. 2.Generously season the chicken with salt and pepper and set aside. 3.In a 3quart stovetop casserole pan or sauté pan over medium high heat, cook the bacon until almost crispy. Remove from pan with a slotted spoon and set aside. 4.Remove half of the bacon fat from the pan and add the chicken pieces, skin side down. Sear the chicken over mediumhigh heat 3 to 4 minutes on each side, or until lightly brown in color. 5.Remove the chicken from the pan and set aside. Add the diced onion, diced carrot, thyme and garlic and cook 2 minutes, stirring frequently. 6.Add Madeira wine and bring to a boil. 7.Add bacon, chicken stock, and chicken pieces. Turn the heat to low, cover the pan, and cook 45 minutes at a low simmer. 8.Meanwhile, in a 10inch skillet, melt 1 tablespoon butter with the sugar. Add the pearl onions and baby carrots, stir to coat, and season lightly with salt and pepper. 9.Add 14 cup water, and bring to a boil. Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables are tender. Remove and set aside. 10. Melt the remaining 1 tablespoon butter in the skillet and add the shitake mushrooms. Sauté for 2 minutes over medium heat. Season lightly with salt and pepper, and add 14 cup water. Cover the pan and let cook for 4 to 5 minutes, or until the mushrooms are tender. 11. When the chicken has finished cooking, remove the chicken pieces and place in a 2.5 quart pie dish or low, round casserole. Top the chicken with the mushroom, onions and baby carrots, spreading them evenly around the chicken. 12. Pour the remaining chicken cooking mixture through a finemesh strainer into a small saucepan. (The remaining solids are not used in the dish). Simmer the liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary. | 13. Pour the sauce over the pot pie. 14. Roll out the puff pastry sheet so it is 1 inch larger than the pot pie dish. 15. Beat the egg yolks with 2 teaspoons of water to make an egg wash. 16. Brush the top of the puff pastry sheet with the egg wash. Then brush the eggwash on the brim of the chicken dish. Place a piece of puff pastry, egg wash side up, on top of the potpie and press down along the brim of the pan to seal the edges. To create a design, take a sharp knife and cut diagonal lines, just barely cutting through the dough.17. Place each pot pie on a baking sheet, and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown.Note: Real baby carrots look like real carrots, only much smaller. Do not confuse them with the packaged snack size carrots found in stores everywhere as these are just large carrots which have been cut down.
18: Chocolate Mousse
19: * Servings: 6 * Preparation Time: 10 * 4 eggs, separated (whites) * 100 g chocolate (chips or bar) | DIRECTIONS Melt the chocolate in the microwave with a splash of water. Use chocolate as dark as you want, but anything above 50% tends to be too dark for American tastes.While the chocolate is melting, add a dash of salt to the egg whites and beat them with an electric mixer to stiff peaks.Add the egg yolks to the melted chocolate and mix it together.Using a non-metal spatula, slowly fold the the chocolate/yolk mixture into the whipped egg whites. Add only a little bit at a time.Mix until well combined. Put in the fridge for around 2 hours.
20: Macaron Batter 1 cup (100 gr) powdered sugar cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized) 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder 2 large egg whites, at room temperature 5 tablespoons (65 gr) granulated sugar Chocolate Filling cup (125 ml) heavy cream 2 teaspoons light corn syrup 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped 1 tablespoon (15 gr) butter, cut into small pieces | Chocolate Macaroons | Originated in France
21: Preheat oven to 350 F (180 C). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Whack the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
22: Coffee Cake With a Chocolate Ganache Drizzle
23: 1 package devil's food cake mix 1 package chocolate instant pudding mix 2 cups sour cream 1 cup butter, softened 5 large eggs 1 teaspoon pure vanilla extract 2 cups Belgian Chocolate, Milk, finely chopped | In large mixing bowl beat together devil's food cake mix, chocolate pudding mix, sour cream, butter, eggs and vanilla at low speed, about 30 seconds or just until moistened, then beat at medium speed for about 2 minutes. Stir in Belgian Chocolate pieces, pour batter evenly into non stick bundt pan or 2 greased and floured 9-inch square cake pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. | Ganache 1 1/4 cups whipping cream 3 tablespoons (packed) dark brown sugar 1 1/4 cup Belgian Chocolate, Dark, chopped Simmer whipping cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate and whisk until smooth. Chill until just spreadable, about 6 hours. Spread on your Cake when ready. If you use the two cake pans: Invert one cake bottom side up onto platter. Spread flat side with ganache covering sides. Sprinkle with 1/4 cup almond roca pieces or toffee crunch pieces. Place other cake bottom side down on top of already ganache topped bottom. Spread with remaining ganache covering all sides. Spread ganache evenly smoothing cake.