FC: French Recipes | By Alexi Rubin
1: Table of Contents | Le Petit Déjeuner | -Honeyed Fruit Salade -Le Chocolat Chaud | Le Déjeuner | -Le Croque Monsieur -Gratin de Macaroni -Salade Verte avec Croutes de Roquefort | Le Diner | -Soupe l'Oignon gratinée -Soufflé au Fromage -Salade de Tomates et Mozzarella | Le Dessert | - Pommes au Four -Gratin de Fruits Rouges -Poire Belle-Hélene | Introduction
2: Introduction to French Cuisine | The French culture in food is very diverse and the people have many different ways of cooking some of the dishes. All the meals of the day are there to bring the family together. French people are very healthy when they make their own food and rarely eat out. The mother of the house usually spends her time in the kitchen cooking for the family to have a delicious meal. All in all, French cuisine has various ways of preparing meals and serving them to people who will enjoy such delicacies.
3: Le Petit Déjeuner | Ingredients: * cup dry white wine * 3 tablespoons plus 2 teaspoons honey * 2 tablespoons lemon juice * teaspoon lemon zest * 1 tablespoon granulated sugar * 1 pint strawberries, hulled * 2 pears, cored * 2 peaches, pitted * cup sweet cherries, pitted * 1 kiwifruit (optional) | Honeyed Fruit Salade | Preparation: Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving. Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill. Makes 8 servings.
4: Le Chocolat Chaud | Ingredients: * 6 oz. semisweet chocolate, chopped * cup plus 3 tablespoons hot water, divided * 3 cups hot milk * Sugar, to taste * Whipped cream * Chocolate curls | Preparation: Using a double boiler or a heat-safe glass bowl over boiling water, melt the chopped chocolate into cup of the water. Stir in the 3 tablespoons hot water and milk until the chocolate mixture is smooth. Pour the hot chocolate into cups and add sugar. Put each cup with a spoonful of whipped cream and a few chocolate curls. | Total Prep Time: 7 minutes
5: Le Dejeuner | Les Ingredients: 1/4 cup butter, softened 1 tablespoon all-purpose flour 1/3 cup heavy cream 1/4 cup dry white wine salt and pepper to taste 1 dash ground nutmeg 3/4 cup shredded Gouda cheese 8 (3/4 inch thick) slices sourdough bread 4 teaspoons butter 1/4 cup Dijon mustard 8 slices deli ham 4 teaspoons chopped fresh parsley | Les | Le Croque Monsieur | Recette: Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper. Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyre. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.
6: Les Ingredients: 1/2 cup Heavy cream 1 cup Cooked macaroni 1/4 cup Emmenthal cheese 1/4 cup Gruyere cheese 1/4 cup Skim mozzarella 1 pinch Grated nutmeg to taste Sea salt to taste Cracked white pepper 1/4 cup Parmigiano-Reggiano 1 tsp. Egg yolk | Gratin de Macaroni | Recctte: Start by finely grating all of the cheeses except the Parmigiano-Reggiano. If Emmenthal or Gruyere is unavailable, use a high quality Swiss cheese. Use a large sauté pan to reduce the cream by half, then add the cheeses, nutmeg, salt, pepper and pasta. Stir continuously until all of the cheeses are melted. Remove from the heat, and then stir in the egg yolk. Pour mixture into a gratin dish or small ovenproof bowl. A soufflé cup will work if you do not have a gratin dish. Sprinkle with the Parmigiano-Reggiano. Brown under the broiler, and serve bubbling hot.
7: Les Ingredients: twelve 1/3-inch-thick diagonal slices of French or Italian bread 1/2 cup crumbled Roquefort (about 2 ounces), softened 2 tablespoons unsalted butter, softened 1 tablespoon Sherry vinegar or red-wine vinegar 1 teaspoon Dijon-style mustard 1/4 cup extra-virgin olive oil 4 cups torn frisée (French or Italian curly chicory), rinsed and spun dry 4 cups torn arugula, rinsed well and spun dry | Salade Verte Avec Croutes de Roquefort | Recette: Bake the bread slices on a baking sheet in one layer in the middle of a preheated 350F. oven for 10 to 15 minutes, or until they are golden. The toasts may be baked 1 day in advance and kept in an airtight container. They may also be baked at the same time as the croutons for the pea soup. In a bowl cream the Roquefort with the butter and spread the mixture on the toasts. In a large bowl whisk the vinegar with the mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the frisée and the arugula and toss the mixture well to coat the greens with the dressing. Season the salad with pepper, divide it among 6 salad plates, and arrange 2 toasts on each plate.
8: Le Diner | Soupe l'Oignon gratinée | Ingredients for 4 people : -250 gr [1/2 lb] brown onions - 80 gr [3 oz] swiss cheese - 30 gr [1 oz] butter - 3 spoons olive oil - 1 glass white wine (ar.100 ml) - 1 Tbspoon plain flour - 4 slices toasted farmhouse bread - salt & pepper | Recette : 1-Pre-heat oven on grill position ; grate the cheese. 2- Melt butter & oil in a large thick saucepan, medium flame, and brown the onions for about 5 minutes. 3- When they are softer, sprinkle the flour on them and stir until blended. Let it on fire for 5 more minutes then pour the wine and the warm water (around 1 liter / 2 pints). Add salt & pepper and simmer for 15 to 20 minutes reducing flame. 4- Pour the soup evenly in the soup tureens and float the toasts in each. Top with the grated cheese. 5- Let it melt and brown in the oven for a few minutes and serve right away.
9: 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 | Recette : 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.
10: Les Ingredients: - 6 tomatoes - 250 gr [9 oz] mozzarella cheese - 8 leaves of fresh basel - 4 Tbspoons olive oil - salt & pepper | Recettes : 1- Wash the tomatoes and cut them in slices of around 5 mm [1/4-in.] ; strain the mozzarella and slice them about same thickness. 2- Wash the fresh basel leaves and cut them into very thin strips. 3- In a large plate, lay the mozzarella slices and put salt and pepper on each side ; do the same with toamatoes, only with salt. 4- Alternate layers of tomatoes and mozzarella slices into 4 ear dishes, drizzle olive oil and a bit of basel on each layer, including the last one. 5- Serve fresh. | Salade de Tomates et Mozzarella
11: Les Desserts | Pommes au Four Delicious especially in winter! | Les Ingredients: 4 big sour apples - 20 cl [7 fl oz] cider - 10 gr [ 1/3 oz] (unsalted) butter - 10 gr [ 1/3 oz] granulated sugar - 4 pinches cinnamon - the juice of half a lemon | Recettes : 1-Pre-heat oven to 200C / 400F. 2- Wash the apples and unscore them ; lay them in a oven oval dish. Pour the cider and the lemon juice on them. 3- In their central wholes put a bit of butter, and a pinch of cinnanom. 4- Bake for 30 to 40 minutes ; sprinkle the sugar on them. 5- Serve hot.
12: Gratin de Fruits Rouges | Les Ingredients : - 300 gr [ 10 oz] Morello cherries (fresh or frozen) - 300 gr [ 10 oz] raspberries (fresh or frozen) - 70 gr [2 1/2 oz] sugar - 5 Tbspoons sour cream - 2 egg yolks - 40 gr [11/2 oz] granulated sugar - 1/2 teaspoon vanilla essence | Recette : 1- Evenly display the fruits into the 4 ear-dishes ; pre-heat oven on grill. 2- In a salad bowl, mix the egg yolks with the sugar sharply so that the mixture becomes clearer and frothy. Add the sour cream and mix. 3- Pour the mixture evenly on the fruits, then sprinkle evenly the granulated sugar on top. 4- Put under the grill until it gets brown (reckon 10 minutes). 5- Serve right away.
13: Poire Belle-Hélene | Les Ingredients : - 4 big pears, ripe and tasty - 1/2 lemon - 70 gr [21/2 oz] sugar - 25 cl [8 fl oz] water - 8 vanilla ice cream balls - 200 gr [7 oz] black chocolate | Recette: Peel the pears and leave them whole. Put some lemon juice on them Mix together the water and sugar and slowly bring to the boil, stirring all the time until the sugar has dissolved Add the pears and the vanilla ice cream and simmer gently for 10-15 minutes until the pears are soft. Leave to cool with the chocolate syrup. They can be left in the fridge overnight