FC: FRENCH COOKING MADE EASY | WRITTEN BY ANNIE SHEEHAN
1: Table of Contents Introduction to French Cuisine............................. 2 Dessert....................................................... 3-5 Le petit-dejeuner........................................... 6-7 Le Dejeuner................................................ 8-10 Le Diner................................................... 11-13
2: WELCOME TO FRENCH CUISINE Although French and American table manners are somewhat the same, the French are very particular about table manners and have a few different ones. For example, it is polite to wait until the hostess places her napkin in her lap before you follow suit. You also must keep your hands on the table at all times. Your hands should never be at your sides or in your lap. This tradition dates way back in French history, and not following it is disrespectful. Make sure you wait to drink until the host makes a brief toast. "Sante!" is the French expression for cheers. It's correct manners to look whomever you're clinking glasses with in the eye. Place your bread directly on the tablecloth rather than on your plate. If there is a bread plate provided, you can use that as well. Use a piece of bread on the end of a fork to clean up sauce on your plate before the next course if new plates will not be used for each course. The French have meals of many courses, so it is not unusual to be having 4 or 5 courses in one meal. Finally, you can show that you have finished with your plate by putting your knife and fork together vertically on the center of your plate.
3: 5 ounces sugar 1 pinch of salt 9 ounces grind almonds 1 tsp cinnamon 1 pinch of clove powder 2 tblsp of cocoa powder 2 tblsp of flour 2 fresh white of egg 3.5 oz bitter chocolate 2 tsp of kirsch 1. Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl. 2. Add white of egg and stir until ingredients are evenly distributed. 3. Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step. 4. Add melted chocolate from the previous step and the kirsch, knead to a soft dough. 5. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Cut out different shapes and put them on a baking sheet covered with baking paper. 6. Let them rest for about 5 to 6 hours or overnight in a dry place. 7. Bake for about 4 to 6 minutes in the center of the pre-heated oven at 480 F 8. Let cool completely before serving. | Brusnli | Holiday brownies from Switzerland
4: 1 egg yolk 1/3 cup granulated sugar 7 tablespoons whole milk 8 oz bittersweet chocolate, finely chopped 1 cup butter, cut into 16 pieces 2 tsp vanilla extract In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer. | until it is melted and the mixture is completely smooth. Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted, about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold. | Once the milk is just beginning to bubble, add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, | and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon. Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Por the milk-egg mixture over the chocolate, stirring constantly, | Gateau au Chocolat Fondant
5: 6 oz. semisweet chocolate, chopped 1/4 cup plus 3 tablespoons hot water, divided 3 cups hot milk Sugar, to taste Whipped cream Chocolate curls | Using a double boiler or a heat-safe glass bowl over simmering water, melt 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 as desired. Garnish each cup with a spoonful of whipped cream and a few chocolate curls. | Le Choc Chaud Francais
6: 4 1/2 cups rolled oats 1/2 cup toasted wheat germ 1/2 cup wheat bran 1/2 cup oat bran 1 cup raisins 1/2 cup chopped walnuts 1/4 cup packed brown sugar 1/4 cup raw sunflower seeds 1. In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature. | Muesli | Granola-like popular breakfast dish in Switzerland
7: 3 medium or 2 large eggs salt and freshly ground pepper 1 tablespoon butter a pinch of freshly minced chives (optional) | Put a pan over high heat and get it hot. In a medium bowl crack eggs and add salt and pepper. Beat together until uniform, should only take 10 seconds or so. Put butter in pan, and shake to distribute. When foaming has subsided add egg mixture. Count to 3 then start shaking the pan back and fourth along the element, You can use a spatula and give it an aggressive stir or two. As it starts to form together, push eggs to the edge of the pan and over onto itself. You want the outside cooked and the inside still nice and tender. Flip upside down onto a plate and sprinkle chives on top. Serve hot. | L'Omelette Francais | The French way to make an omelette
8: 1 tablespoon butter 1 large onion, chopped 6 tomatoes, peeled and quartered 1 large potato, peeled and quartered 6 cups water 1 bay leaf 1 small garlic clove 1 teaspoon salt 1/4 cup rice | Soupe a la Tomate | Heat butter in kettle or large saucepan. Add onion and cook for 10 minutes, or until onion is browned. Add tomatoes and continue cooking for 10 minutes, stirring frequently. Add potatoes, 2 cups water, bay leaf, garlic, and salt. Bring to boil. Cover and simmer for 20 minutes. Add remaining water. Bring again to boil. Discard garlic and bay leaf. Strain, reserving liquid. Mash vegetables. Stir in cooking liquid. Return to pan. Bring to boil. Add rice. Cover and simmer for 15 minutes. Serve hot, in soup plates or individual cups. | The French recipe for classic Tomato Soup
9: 2 tablespoons softened butter 2 1/2 pounds potatoes, peeled and thinly sliced 2 large onions, chopped salt and pepper to taste 1 cup shredded Gruyere cheese 3/4 cup white wine 1/3 cup water 3/4 cup heavy cream 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter. 2. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil. 3. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream. | GRUEYERE POTATO GRATIN | Traditional Swiss soup
10: 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. | CROQUE-MONSIEUR | ham and cheese sandwich (lunch)
11: In a blender or food processor, puree all the paste ingredients except fish and oil. (Or chop them finely and mash into a paste with a mortar and pestle.) Using a sharp knife, cut deep slits into the fish, but be careful not to cut all the way through. Stuff the puree into the pockets formed by the slits. Heat 2-3 inches of oil in a large, heavy skillet or pot, and carefully fry the fish until it is golden brown. Remove fish from the pot and drain on an absorbent cloth. | 2 bunches fresh parsley 2-3 green onions 2 lg. yellow onions 2 tbsp. soy sauce 4-6 cloves garlic 1 tsp. salt 1 heaping tbsp. black pepper 3-4 lb. thick white fish (1 lg. fish, if possible) Oil for frying | TIEBOU DIENN | STEW AND RICE: 2-3 onions, finely chopped 3 tbsp. soy sauce 5 oz. tomato paste 4 carrots 4 turnips 1 sm. cabbage 2 eggplants 5 sweet potatoes 6-8 okra 3-4 chili peppers, or 2 tsp. cayenne pepper 1/2 c. dry rice per person | National dish of Senegal. It can range from a simple bowl of rice and vegetables to more elaborate combinations of vegetables, spices and sauces.
12: Pour off all but a few tablespoons of the oil. Add to the pot the onions, soy sauce and tomato paste, along with about 6 cups water. Chop the vegetables into large chunks, except for the okra, which should be left whole. Stir all the vegetables and pepper into the pot, and cook over moderate heat until tender. For the last couple of minutes of cooking, add the fish. With a slotted spoon, remove fish and vegetables to a heat-proof container and put in a warm oven. Measure the water left in the pot, pouring some off or adding some, as necessary, for the amount of rice you're cooking (use about 2 cups water per cup of white rice and 2 1/2 cups water per cup of brown). Add the rice and cook; it will be flavored and tinted by the residue of vegetables and spices. To serve, spread rice in a large bowl, and distribute fish and vegetables evenly across it.
13: 1.65 lbs of meat from pork's neck, cut into pieces of about 3 cm 1 tblsp margarine 3 onions, cut in stripes 1 garlic, hacked 1 tsp cumin 1 tsp salt 1 savoy (medium size), cut in large pieces 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm spices glass of white wine cup of water | 1. Put margarine in a pot and heat, roast meat gently. 2. Steam onions and garlic until glassy. Add cumin, salt and pepper. 3. Put half of the savoy onto the meat, add some spices. 4. Add potatoes and carrots, then put the rest of the savoy on top of it. 5. Again add some spices. 6. Add white wine, cover and steam for about 5 minutes. 7. Add water and stew for about 25 minutes under pressure. | Zürcher Eintopf | A Swiss dish with meat and vegetables in one pot
14: Fish 1 Onion, chopped 1-3 chili peppers 1/2 bunch chopped parsley 2 lbs white fish filets, chopped 1/2 cup bread crumbs 1/4 cup water or milk Salt and pepper (to season) Oil for deep frying | Tomato Sauce 3 tblsp oil 1 onion, finely chopped 1-3 chile peppers, minced 2-3 cloves minced garlic 2 cups chopped tomatoes 2 tbsp tomato paste 2 cups water Salt and pepper -- to taste | 1. Add the onion, chiles and parsley to to a food processor or large mortar and process until smooth. Add the fish and continue to process until smooth and pasty. Remove to a bowl. 2. Stir the bread crumbs and water or milk together in a small bowl, then stir into the fish mixture. Season with salt and pepper. | Boulettes de Poisson | Senegal dish made with fish fresh from the coast
15: 3. Using oiled hands, form the fish mixture into golf ball-sized balls and set them on a tray. 4. Heat the oil in a deep fryer or around 1-inch deep in a large pot to around 365F. Add a few of the fish balls and deep fry, turning often, until golden brown on the outside. Remove to a paper towel-lined plate and repeat with the remaining fish balls. Set the fish balls aside. 5. For the sauce, heat the 3 tablespoons of oil in a saucepan over medium flame. Add the onion, chiles and garlic and saute until the onion is cooked through and translucent. Stir in the tomatoes and tomato paste and simmer for 3 or 4 minutes. Stir in the water and season with salt and pepper. Simmer for another 4 or 5 minutes. 6. Stir the fish balls into the tomato sauce and simmer another minute or two. Adjust seasoning and serve over rice pilaf.