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7_Berdell_French Food

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7_Berdell_French Food - Page Text Content

BC: Dedicated to: Mom Dad Oreo

FC: French Cuisine By: Erika Berdell

1: Featured recipe on page 19! | Breakfasts Belgian Waffles-3 Crepes-5 | Lunches Croque-Monsieur-8 French Onion Soup Gratinee-10 Escargot-12 | Dinners Tourtiere-15 Frog's Legs-17 Chicken Cordon Bleu -19 | Deserts Profiteroles au Chocolat-22 Marron Glace-24 Creme Brulee-26

2: Breakfast-Petit-Déjeuner

3: Belgian Waffles | Origin: Belgium

4: (Text Here) | Directions 1) In a small bowl, dissolve yeast in 1/4 cup warm milk and let stand until creamy, about 10 minutes. 2) In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. 3) Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. 4) Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. 5) Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven. 6) Put toppings on top of waffle. | Ingredients 1 (.25 ounce) package active dry yeast 1/4 cup warm milk (110 degrees F/45 degrees C) * 3 egg yolks 2 3/4 cups warm milk (110 degrees F/45 degrees C) 3/4 cup butter, melted and cooled to lukewarm 1/2 cup white sugar 1 1/2 teaspoons salt 2 teaspoons vanilla extract 4 cups all-purpose flour 3 egg whites | Servings 8

5: Servings 8 | Ingredients 4 eggs, lightly beaten 1 1/3 cups milk 2 tablespoons butter, melted 1 cup all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt Fruit Whipped cream Icecreem | Crepes | Origin: France

6: Directions | 1) In a large bowl add milk, melted butter, flour, sugar, salt, and eggs. 2) Whisk together until smooth. 3) Grease and heat a medium-sized skillet or crepe pan over medium heat. 4) Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. 5) Add chopped fruits and other toppings.

7: Lunch-Le Déjeuner

8: Croque-Monsieur | Ingredients 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 | Servings 8 | Origin: France

9: Directions 1) Preheat the oven to 400 degrees F. 2) 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. 3) Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. 4) Turn off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. 5) 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. 6)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. 7) Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. 8) Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned..

10: French Onion Soup Gratinee | Servings 4 | Ingredients 4 tablespoons butter 1 teaspoon salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid ounce) can chicken broth 1 (14 ounce) can beef broth 1/2 cup red wine 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf 1 tablespoon balsamic vinegar salt and freshly ground black pepper 4 thick slices French bread 8 Gruyere cheese slices, room temperature 1/2 cup shredded Asiago or mozzarella cheese, room temperature 4 pinches paprika

11: Directions 1) Melt butter in a large pot over medium-high heat. 2) Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 3) Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. 4) Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. 5) Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 6) Preheat oven broiler. 7) Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 8) Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. 9) Fill each bowl 2/3 full with hot soup. 10) Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 11) Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. 12) Enjoy! | Origin: French | Origin: French

12: Escargot | Ingredients 4 sheets phyllo dough 4 teaspoons butter or margarine, melted 32 helix snails, without shells 4 egg yolks 1 tablespoon melted butter 2 tablespoons minced garlic 1 quart heavy whipping cream salt and pepper to taste | Servings 4 | Origin: France

13: Directions 1) Preheat oven to 350 degrees F (175 degrees C). 2)Lightly spray a cupcake pan with non-stick cooking spray. 3)Place the phyllo dough on a flat surface and brush each sheet with the melted butter. 4)Layer the sheets on top of one another and cut the pile into fours. 5) Push each piece of dough into a cupcake pan, forming cups with the dough. Bake the phyllo cups for 10 to 15 minutes, until golden. 6) Drain the snails and rinse them with running water until the liquid runs clear. 7) In a small bowl, mix together the egg yolks and heavy cream. 8) Heat a saute pan, add 4 tablespoons of butter, the garlic and then the snails. Saute for a couple of minutes and then add half of the heavy cream mixture. 9) Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling. 10) Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 escargot in the cup and flowing out of the cup. 11) Pour the sauce in the cup over the escargot.

14: Dinner-Le Diner

15: Servings 8 | Ingredients 1 pound lean ground pork 1/2 pound lean ground beef 1 onion, diced 1 clove garlic, minced 1/2 cup water 1 1/2teaspoon salt 1/2 teaspoon dried thyme, crushed 1/4 teaspoon dried sage 1/4 teaspoon ground black pepper 1/8 teaspoon ground cloves 1 recipe pastry for a 9 inch double crust pie | Origin: Canada | Tourtiere

16: "There is always something for which to be thankful." -Charles Dickens | Directions 1) Preheat the oven to 425 degrees F (220 degrees C). 2) In a sauce pan saute the garlic then place on a plate. 3) Saute the onion and place on the plate. 4) Saute the ground beef and ground pork 5) After the meat is nearly cooked add the onion and the garlic. 6) Continue to cook the meat, onion, and garlic until the meat is fully cooked.. 7) Spoon the mixture into the pie crust. 8) Put the second pie crust in top and pinch to seal the pie crusts together. 9) Cut slits in the top of the crust so air can escape. 10) Cover edges of pie with strips of aluminum foil. 11) Bake in oven for 20 minutes, then open the oven and remove the foil and return the pie to the oven. 12) Bake for an additional 15 to 20 minutes, until golden brown. 13) Let cool 10 minutes before slicing. 14) Enjoy!!!

17: (Text Here) | Frog's Legs | Servings 6

18: Ingredients 24 frog's legs, skin removed 1 (4 oz) packet saltine crackers, crushed 1 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon minced onion 2 teaspoons salt 1 tablespoon ground black pepper 2 eggs 1/2 cup milk 2 cups vegetable oil for frying 1 cup peanut oil for frying | Directions 1) Rinse the frog's legs and pat dry; set aside. 2) In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. 3) Shake to mix. 4) In a shallow bowl, whisk together eggs and milk. 5) Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. 6)Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. 7) Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. 8)Drain on paper towels. 9) Enjoy!!! | Origin: France

19: Chicken Cordon Bleu | 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream | 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika | Ingredients | Origin: France

20: Directions 1) Pound chicken breasts if they are too thick. 2) Place a cheese and ham slice on each breast within 1/2 inch of the edges. 3)Fold the edges of the chicken over the filling, and secure with toothpicks. 4) Mix the flour and paprika in a small bowl, and coat the chicken pieces. 5) Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. 6) Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 7) Remove the toothpicks, and transfer the breasts to a warm platter. 8) Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. 9) Serve warm.

21: Dessert-Le Dessert

22: Profiteroles au Chocolat | Ingredients For the choux buns 120ml/4fl.oz. Water A pinch of Salt 50g/2oz Butter 50g/2oz Plain Flour 2 Eggs, beaten For the filling 300ml/10fl.oz. Double cream For the chocolate sauce 175/6oz Plain Chocolate 25g/1oz Butter 2-3 tbsp Water | Origin: France

23: Directions 1) Preheat the oven to 220C, 425F, Gas Mark 7 and lightly oil 2-3baking sheets. Place the water, salt and butter into a medium saucepan, heat slowly until the butter melts, then bring to the boil. 2) Remove from the heat and add the flour all in one go and mix well. 3) Return to a medium heat and continue to mix briskly until the mixture forms a solid ball and leaves the sides of the pan. 4) Remove from the heat and allow to cool slightly. 5) Add the eggs a little at a time, beating well to incorporate the egg thoroughly then continue to beat until the mixture forms a stiff, smooth shiny dough. 6) Drop spoonfuls of the pastry onto the baking sheets (16-20 in all) spaced well apart then bake at for about 20 minutes or until golden and well puffed. If you prefer you can pipe them. 7) Once cooked, remove from the oven and make a small slit in the side of each one and cool on a rack. 8) Whip the cream until it's quite firm. then slit the puffs in half near the base and fill with the cream. Pile in a pyramid on a shallow serving platter and refrigerate until ready to serve. 9) When ready to serve, break the chocolate into small pieces and place in a small heatproof bowl together with the butter and water. 10) Place the bowl over a pan of simmering water and heat, stirring, until the chocolate has melted and all the ingredients are well mixed. 11) To serve - drizzle the chocolate sauce over the profiteroles and serve immediately.

24: Marron Glace | Ingredients 2 lbs chestnuts, shells removed 2 lbs granulated sugar 2 1/2 cups water 1 vanilla bean | Origin: France

25: Directions 1) In a large saucepan, cover chestnuts with water. 2)Bring to a boil. Boil 8 minutes. 3) Discard liquid. Drain. Using a kitchen towel, rub off brown inner skins. 4) In a large saucepan, cook sugar, water and vanilla bean over low heat. 5) Stir until sugar dissolves. 6) Simmer 5 minutes. 7) nAdd chestnuts. Increase heat. Boil 10 minutes. 8) Remove vanilla bean. 9) Pour syrup and nuts into a large bowl. Let stand 12 hours. 10)Return to pan. Boil 1 minute. 11) Return to bowl. Let stand 24 hours. Repeat process 3 times until syrup has been absorbed. Preheat oven to 150* F. Cover a wire rack with parchment paper. Place chestnuts on wire rack. Bake in preheated oven with oven door open 2 hours or until firm. Remove from oven. Cool. | Servings 2 pounds

26: Creme Brulee | Ingredients 2 cups heavy cream 1/4 cup white sugar 1 pinch salt 1 teaspoon vanilla extract 3 egg yolks 4 tablespoons white sugar | Servings 4

27: Origin France | 1) Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. 2)Bring a large pot of water to boil. 3)While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. 4)In a medium bowl, beat egg yolks and vanilla until smooth. 5)Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. 6)Pour mixture into four 6 oz. ramekins. 7)Place ramekins on towel in baking dish, and place dish on oven rack. 8)Pour boiling water into dish to halfway up the sides of the ramekins. 9)Cover whole pan loosely with foil. 10)Bake 25 to 30 minutes in the preheated oven, until custard is just set. 11)Chill ramekins in refrigerator 4 to 6 hours. 12)Before serving, sprinkle 1 tablespoon sugar over each custard. 13)Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes | Directions

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  • By: Erika B.
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  • Title: 7_Berdell_French Food
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