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Max's wildly exotic cookbook

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FC: Max's Guide to French Cheese

1: Le Petit Dejuner Dejuner Diner

4: Gherkins Silverskin onions Mixed pickles Freshly milled pepper Paprika Preparing and serving Raclette: Boil the potatoes in their jackets. Line a basket or bowl with a napkin and wrap the hot potatoes in it to keep them warm. Cut the Raclette cheese into pan-sized slices and set them out on a dish. Put bowls of trimmings, a pepper mill and paprika on the table. | Raclette

5: 8 egg yolks 1/3 cup granulated white sugar 2 cups heavy cream 1 teaspoon pure vanilla extract 1/4 cup granulated white sugar (for the caramelized tops) | Preheat oven to 300F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6

6: There is a very simple recipe for any occasion. This is a cheese plarter. A good cheese platter consists of many fine cheeses such as Brie, Camembert,Maroilles, Epoisses, Reblochon, Roquefort, Bleu d'Auvergne, Cantal, Morbier, Beaufort, or Emmental. Cheeses should be placed around the platter in order of what your guests should try.

7: The Croque Monsieur is a classic French sandwich. Ingredients: 2 tablespoons Dijon mustard 8 slices sandwich bread 4 ounces baked ham, thinly sliced 2 1/2 cups grated Gruyere cheese, divided 4 tablespoons butter, softened | Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted. | Preparation: Preheat the broiler to the lowest heat setting. Evenly divide and spread the mustard on 4 slices of bread. Place a few slices of ham, followed by 1/2 cup Gruyere, on the mustard-side of the bread. Cover the cheese with the remaining slices of bread and spread the butter on the outside surfaces of the sandwiches. Place the sandwiches on an ungreased baking sheet and broil for about 5 minutes, turn them over, cover with the remaining cheese, and continue cooking until they are crispy and golden brown, about 5 additional minutes. This recipe makes 4 sandwiches.

8: Ingredients for 8 persons : 600 gr [1.3 lbs] white kidney beans (haricot beans) / 800 gr [1.8 lbs] bacon / 1 kg [2.2 lbs] pork meat (loin, knuckle) / 1 kg [2.2 lbs] lamb meat / 8 pieces of preserved goose / 1 Toulouse sausage / 1 pork rind / 400 gr [14 oz] tomatoes / 200 gr [7 oz] carrots / 7 onions / 10 garlic cloves / 5 cl [2 fl oz] olive oil / 1 bouquet garni (bunch of aromatic herbs) / 3 cloves / thyme / salt & pepper | - Soak the beans into water during 1 night then rinse them generously. - Cover the bottom of a large casserole with the pork rind and display the beans on it. Add the bacon, the pealed onions pricked with the cloves, the bouquet garni, 3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours. | Cassoulet

9: - During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces. Season with salt & pepper, then add 5 cl / 2 fl oz water, cover and let simmer for 1 hour. - Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind. Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes. This must be served very hot but can be re-heated. | Cassoulet Continued

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  • By: max b.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Max's wildly exotic cookbook
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago