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2_tanner_French cookbook

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S: French Cookbook

FC: Cookbook Francais | Les gaufres Belgique

1: Le petit dejeuner | Des gaufres Belgique | Le choc chaud

2: Makes 2 servings 1 cups whole milk 2 Tbsp. water 2 Tbsp. granulated sugar 3 oz. bittersweet chocolate, finely chopped In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender – and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy. Serve immediately.

3: Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients: * 2 cups all-purpose flour * 2 teaspoons baking powder * 2 tablespoons confectioners sugar * 1 tablespoon vegetable oil * 2 cups milk * 3 eggs, separated * 2 teaspoons vanilla * pinch of salt * fruit of your choice * whipped cream Preparation: Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks. Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix). Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes. Repeat with the remaining batter. Top with the fruit and whipped cream and serve hot. Yield: 8 waffles.

4: Dejeuner | Croque madame

5: Croque monsieur

6: 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 Directions 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.

7: 8 slices white or whole-wheat sourdough bread 8 ounces Gruyere cheese, sliced into 24-32 1/16-inch-thick slices 12 ounces smoked ham, such as Black Forest, sliced into 12-16 1/16-inch-thick slices 4 extra-large eggs 3 tablespoons unsalted butter Fleur de sel or kosher salt, to taste Freshly cracked black pepper, to taste print a shopping list for this recipe preparation To assemble the sandwiches: Set half of the slices of bread buttered side down, and cover them with the cheese slices, folding them back in toward the middle if they extend past the edges of the bread. Place 3 or 4 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham, buttered side up. Grill the sandwiches in a two-sided grill or on a heavy-bottomed pan, using clarified butter and turning once. Place on serving plates. To fry the eggs: Crack two eggs into two separate bowls to check that the yolks aren’t broken. In 2 6-inch non-stick skillets, melt half of the butter over medium-high heat, until it starts to bubble. Pour 1 egg into each pan, being careful not to break the yolks. Add a teaspoon of water to each pan, sprinkle the eggs with fleur de sel, and cover the pans with lids. Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm. Wipe out the skillets, and fry the other 2 eggs in the remaining butter in the same manner. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

8: Plus dejeuners | soup d'oignon

9: INGREDIENTS 6 large red or yellow onions, peeled and thinly sliced. Olive oil 1/4 teaspoon of sugar 2 cloves garlic, minced 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) 1/2 cup of dry vermouth or dry white wine 1 bay leaf 1/4 teaspoon of dry thyme Salt and pepper 8 slices of toasted French bread 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese METHOD 1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization. 2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. 3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. Serves 4-6.

10: Diner | Crevettes au curry | coquilles St. Jacques | escargot

11: 1 tablespoon red curry paste 1 13.5-ounce can unsweetened coconut milk 1 8-ounce bottle clam juice 1 1/4 pounds uncooked large shrimp, peeled, deveined 1/3 cup chopped fresh cilantro 1 lime, cut into 8 wedges preparation Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.

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Sam Tanner
  • By: Sam T.
  • Joined: almost 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: 2_tanner_French cookbook
  • Tags: None
  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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