FC: Bryan's French Cookbook
1: TABLE OF CONTENTS
2: Ingredients for 6 people Filling : - 6 big sour apples - the juice of half a lemon - 2 Tbspoons sugar - 3 pinches powder cinamon Sugar crust pastry : - 200 gr [7oz] plain flour - 100 gr [31/2 oz] butter (unsalted) - 100 gr [31/2 oz] sugar - 1 big egg - 1 pinch salt - butter for dishes | Recipe : If you chose to make your own pastry : - In an electric mixer, put the flour, the sugar and the salt ; turn the electric mixer with blade on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the eggs one by one and wait a few seconds until the paste forms a ball, then stop mixing. Leave for at least 1 hour. Prepare the filling : 1- In a small dish, prepare a mixture containing 5 spoons of water, 1 spoon of sugar, 1 spoon of lemon juice, 1 pinch of powder cinamon ; butter the 6 pie dishes ; pre-heat oven to 200C / 400F. 2- Peel 4 apples and cut them in small pieces ; put them in a saucepan, with the left lemon juice, the sugar and the cinamon. On a medium-low flame, cook the apples for 15 minutes ; add one or two spoons of water if they stick to the pan. 3- Line the 6 pie dishes with the pastry, simply spreading it directly in the dish with your fingers (using flour to help not sticking, push pastry from middle to sides of dish with your fingertips and thumbs ; the pastry is soft enough to make it easy). 4- Evenly put the stewed apples on the bottom of each pie dish. 5- Rince and core the 2 left apples ; cut them in long regular slices which you will lay regularly on top of each pie. 5- Bake the pies for 20 minutes and sprinkle them with the water mixture prepared step one after 10 minutes. Place the pies in the lowest part of the oven so that the pastry cooks well. 6 - Serve the apple pies warm in their dish. | Tarte aux Pommes
3: Recipe : 1-Pre-heat oven to 180C / 350F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater). 2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy. 3- Prepare the béchamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thick). 4- Add enough nutmeg, salt & pepper, and remove from fire. 5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula. 6- Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4. 7- Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown. Do not open oven door for they would deflate. You need to increase baking time if you use a large single dish, and vice versa. It would take around 40 minutes for 1 big dish... Make sure all your guests are seated and serve immediately for the soufflé will deflate very quickly once outside. | Ingredients for 4 people : - 70 gr [21/2 oz] swiss cheese (comté or gruyre type) - 30 gr [1 oz] butter + some for dish - 20 gr [3/4 oz] plain flour - 25 cl [9 fl oz] milk - 4 eggs - salt, pepper & grated nutmeg | Soufflé au Fromage
4: Ingredients for 5 people - 1 medium onion, chopped - 3 cloves garlic, minced - 1 medium green bell pepper, chopped - 2 tablespoons vegetable oil - 1 cup of rice, uncooked - 2 cans (15 oz each) kidney beans, drained - 1/4 pound ham, chopped - 1/2 teaspoon cumin - 1/4 teaspoon salt - 1/4 teaspoon oregano - 1/4 teaspoon crushed red pepper - 2 1/2 cups boiling water | Riz et Pois Rouge | Procedure 1. Preheat oven to 350F. 2. Heat oil in a large skillet. 3. Cook and stir the onion, garlic, and green pepper until tender, about 3 minutes. 4. In a separate bowl, combine and mix all the remaining ingredients. 5. Add the onion mixture to the bowl and stir well. 6. Pour entire mixture into an ungreased 2-quart casserole dish. 7. Cover and bake until liquid is absorbed and rice is tender, about 55 minutes. 8. Stir before serving.
5: Once you have brewed a cup or pot of Café Noir, just add an equal amount of steamy hot milk for Café au Lait. 1 part hot Café Noir or French Roast Coffee 1 part hot milk To heat milk, scald over low heat in a sauce pan just until a thin film forms. Alternately, you can scald the milk in the microwave. Just fill a mug full of milk and heat until hot (about 40 seconds). | Café au Lait
6: Procedure: 4-6 servings 1. Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling. 2. separate the egg yolks and whites into two large clean bowls. 3. Using a hand or stand mixer, whip the egg whites until stiff peaks form. 4. Allow the chocolate to cool just slightly then stir the melted chocolate into the egg yolks, beating vigorously with a wooden spoon until the mixture is smooth. 5. Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended. 6. Using a sharp edged spatula, carefully fold the rest of the egg whites into the mixture. 7. Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish. | Ingredients * 4 cups water * 3 cups orange juice * 2 mangoes * 1 cup sugar
7: Ingredients: 5 Eggs 40g Butter Salt and freshly milled pepper | Directions: 1) In a medium size bowl, break the eggs, season with salt and pepper then whisk energically with a fork. 2) Using a non-stick pan, melt down half of the butter. 3) Add the beaten eggs and stir quckly using a wooden spoon, in the same way than you would do to scramble eggs. 4) When it starts to make a compact mass (cook it to your liking), place your pan off the heat slightly on its side. Slowly lift the side of the omelette the clothest to you and slide 10g of butter (soft), and slowly let it come towards you all the way to the top of the side of the pan. Then put the rest of the butter on the top of the omelette. 5) Now, you have the first half omelette that you are going to fold back on the top of the second part of the omelette. Using a palet knife cut off the right end as well as the left end of the omelette. 6) Place the part of the pan the furthest away from you on the edge of a plate, lift the pan upward then flip the pan* totaly over the plate, in this way the omelette will be "rolled".