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2_Lake_FrenchRecipe - Page Text Content

FC: French Recipes! | By: Elizabeth Lake

1: Table of Contents | Petit- Dejuner...................... 2-5 Dejuner............................. 6-11 Diner................................ 12-17 Dessert.............................. 18-23 French Food Background......................... 24

2: Petit- Déjeuner | Crotes Dorées | This is a Belgian recipe. It is basically just spiced French toast.

3: 4 eggs cup (125 ml) milk, spiced 4 slices slightly stale bread, best brioche loaf 2 Tbs (50 g) butter 1 Tbs confectioner’s sugar or 1 Tbs vanilla flavored sugar Topping of your choice | 1. Beat the eggs and add the milk, flavor with the spice of your choice, and soak the bread in the mixture. 2. Heat the butter in a frying pan and cook the bread slices until golden brown. 3. Sprinkle with sugar; serve right away.

4: Petit- Déjeuner | Cretons de Québec is an old school French- Canadian breakfast favorite. It is usually served on toast or plain bread | Cretons de Québec

5: 1 pound pork or turkey sausage 2 cups milk 1 onion - finely diced 1 clove garlic - minced 1 pinch ground cloves 1 pinch ground allspice Salt and pepper to taste Bread crumbs- if desired | Cook sausage in a large skillet over medium high heat until browned. Drain away the fat. Add milk, onion, garlic, and spices. Continue simmering on medium-low heat, stirring often, until milk evaporates. Allow the spread to cool. Serve on toast. If you like a thicker spread, you can add bread crumbs to cooked sausage. No more than a quarter cup.

6: Déjeuner | Croque-Madame Sandwiches | In this riff on the classic French croque-madame (a toasted ham and cheese sandwich topped with béchamel and a fried egg), roasted fresh ham replaces the typical cured ham.

7: 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.

8: Déjeuner | This recipe is originated in Québec. It is plain French fries covered in cheese curds and gravy. | Poutine

9: 1 portion of crinkle-cut french fries (any brand) 1 cup heated chicken or beef gravy 1 small bag of curd cheese | Bake or deep fry french fries as indicated on the package. Spread out evenly on a plate and add curd cheese (as much as desired). Once gravy is steaming hot, pour over cheese and french fries. Salt and pepper to taste.

10: Belgian Beef and Beer Stew | This recipe originated in Belgium. It is a great stew for people who love meat! | Déjeuner

11: D3 lb. boneless chuck (stew meat) 1 c. flour 2 tsp. salt 1 tsp. ground pepper 1/2 c. shortening 6 lg. onions (peeled and quartered) 2 cloves chopped garlic 1 can condensed beef broth 2 c. beer 1 sm. can mushrooms (or fresh) 1/4 c. parsley 1 bay leaf 1/2 tsp. thyme | Cut meat into 1 inch cubes. Mix flour, salt and pepper. Roll meat in flour mixture. Heat shortening in large skillet. Brown meat on all sides. Add remaining ingredients. Cover and simmer 1 1/2 hours. Stir occasionally. Add water if necessary to keep from sticking. Sprinkle with chopped parsley.

12: Diner | This dish, often sold along the roads of Haiti, is traditionally made with pork but we have substituted tempeh to make it vegetarian. | Griots

13: 1 package tempeh, thawed and cubed 1 cup onions, chopped cup chives, chopped cup lime juice cup water pinch of thyme teaspoon salt teaspoon black pepper Marinate all ingredients in a shallow bowl for several hours. Heat some oil and brown the tempeh, then add the marinade and simmer over low heat for 30 minutes, covered. Remove the lid and cook to eliminate any leftover liquid. Serve hot. If you are making a Haitian meal out of the above, try ending it with tropical fruit such as mangos, bananas, oranges, and pineapple for dessert.

14: Quiche Lorraine | This recipe comes from Lorraine, east part of France. This is the basic recipe but it can be subject to your imagination and you can put almost anything you like in the eggs and cream. | Diner

15: Filling : - 200 gr [7 oz] lardoons (diced bacon) - 6 eggs - 20 cl [7 fl oz] single cream - 60 gr [2 oz] of thinly semi soft cheese - 1 tomatoe - 1 Tbspoon of Dijon mustard - salt, pepper & grated nutmeg Shortcrust pastry : - 200 gr [7oz] plain flour - 100 gr [31/2 oz] butter (unsalted) - 5 to 10 cl water [2 to 3 fl oz] - 1 pinch of salt In an electric mixer, put the flour and the salt ; turn mixer on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the first 3 spoons of water and then one by one slowly until the dough becomes a ball. Stop adding water right away (the ball must not stick). Leave the paste in a salad bowl for at least 30 minutes (with a bit of flour on bottom). | Make the Quiche : 1-Pre-heat oven 200C/400C ; butter the pie dishes ; cut the tomatoe into thin slices. 2- Spread directly the pastry in the pie dishes with your fingers (using flour to help, push dough from middle to sides of dishes). Let the pastry stand a bit higher than the dish edge. 3- Bake the pastry for 5 to 10 minutes ; get them out before they shrink, adjust sides if needed. 4- Fry the lardoons in a pan, stirring occasionally, until they get brown and crisp. 5- In the meantime, beat the eggs with a fork in a bowl and add the cream and seasonning. 6- Pour the lardoons in the beaten eggs, leaving the fat from cooking inside the pan ; beat again to mix. 7- For each pie dish, brush the case with the Dijon mustard, cover with sliced cheese, then with sliced toamatoe ; pour the eggs mixture on top (devide equally the lardoons). 8- Bake for 15 to 20 minutes if unitary pie dish ; add 10 minutes if you use a one single large dish. Serve warm in the individual pie dish, ideally with a lettuce.

16: Diner | Pate Chinois | This recipe of a Sheperd's Pie has a unique Quebec style twist!

17: # 1/2 lb lean ground beef # 1 can cream-style corn # 2 cups mashed potatoes | 1. Brown ground beef. 2. Place in casserole dish. 3. Pour creamed corn on top. 4. Top with mashed potatoes. 5. Bake at 350 F for about 30 minutes

18: Dessert | Buche de Noel | This rich, chocolate cake originated in France! It is a delicious holiday favorite not only for people in France, but many other people around the world.

19: Chocolate Genoise Chocolate Mousse Chocolate Ganache Icing Meringue Mushrooms 4 ounces bittersweet chocolate Confectioners' sugar, for dusting 1. Make chocolate genoise and mousse, ganache icing, and meringue mushrooms. 2. To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour. 3.Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating. 4. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve. 5.When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar. | 5.When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar. 6. Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45 degrees.angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes. 7. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve. 8.When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners sugar

20: This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty. | Paris- Brest | Dessert

21: * 1 cup all-purpose flour * 5 eggs * 1/4 cup milk * 3/4 cup water * 1/4 teaspoon salt * 6 tablespoons unsalted butter, softened * 1/4 cup sliced almonds * 2 1/2 cups pastry cream * 1 cup heavy cream, chilled * 1 teaspoon vanilla extract * 2 tablespoons confectioners' sugar 1. Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside. 2. Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside. 3. Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes. | 4. With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste. 5. Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack. 6. To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

22: Dessert | Vanilla Creme Brulee | A common flavor for the well known "Creme Brulee" dish in France! It's a classic!

23: * 1 cup(s) light cream or half-and-half * 1 cup(s) heavy or whipping cream * 1 1/2 teaspoon(s) vanilla extract * 5 large egg yolks * 1/3 cup(s) granulated sugar * 2 tablespoon(s) dark brown sugar | 1. Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven. 2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla. 3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam. 4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight. 5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

24: French Food | In France, food is a big part of their everyday life and culture. Having fresh, homemade food is a very big part of French Tradition. Lunch or "Dejuner" is the biggest meal of the day in France. Kids come home from school for an hour or two to have a large meal and spend time with family. Many of the recipes in this book, like Bouche de Noel, are classic French recipes that go way back in French history. Hopefully these recipes will give you just a little taste of how the French eat!

25: Bon Appetit!

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