BC: This cook book is full of great recipes and quality foods. It is impossible not to enjoy this critically acclaimed piece of work. Tim Fox is an incredible cook with a passion for food. Francophone cuisine is bound to make the reader content and happy with the easy to follow recipes and quality food. Why go to an expensive restaurant when you can eat even better at home with Francophone cuisine. | " I love this book!" - Julia Childs " The food is so good!" - Guy Fieri " Get this book!"- Tim Fox | -Won award for best cookbook in class! | Best Cookbook in Class
FC: Francophone Cuisine | Tim Fox | "An incredible collection of recipes!" - New York Times
1: http://whatscookingamerica.net/Beverage/HotChocolate.htm http://www.virtualcities.com/ons/pa/r/para5011.htm http://www.joyofbaking.com/CoconutMacaroons.html#ixzz17X5WAfcx http://frenchfood.about.com/od/maindishes/r/tunanicoise.htm http://www.ochef.com/r189.htm http://www.foodnetwork.com/recipes/paula-deen/perfect-char-grilled-filet-mignon-recipe/index.html http://frenchfood.about.com/od/maindishes/r/ratatouille.htm http://frenchfood.about.com/od/maindishes/r/spinachsouffle.htm
2: 2 cups boiling water 1 chile pepper, cut in half, seeds removed (with gloves) 5 cups light cream or whole or nonfat milk 1 vanilla bean, split lengthwise 1 to 2 cinnamon sticks 8 ounces bittersweet chocolate or 3 tablets Mexican Chocolate, cut into 1/4-inch pieces 2 tablespoons granulated sugar or honey, or to taste l tablespoon almonds or hazelnuts, ground extra fine Whipped cream | Chocolat Chaud
3: - In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside. -In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
4: Quiche | Ingredients: 4 eggs 2 cups milk 1 cup Bisquick baking mix 2 cups shredded cheddar cheese 1 small onion, chopped 1/2 to 3/4 cup favorite meat (dried beef, hamburger, ham, sausage, pork roll). Brown meat and onion (until clear). Blend other ingredients in mixing bowl. Stir in meat and onion. Place into a 9-inch deep-dish, sprayed or buttered pie pan (glass pan is best). Let stand 10 minutes and place into half of preheated oven; bake at 325 degrees for 40 to 50 minutes or until center sets. Let stand for at least 5 minutes. Then serve!
5: Beaver Tails | 1.In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. 2.Allow to stand a couple of minutes to allow yeast to swell or dissolve. 3.Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough. 4.Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. 5.Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). 6.Let rise in a covered, lightly greased bowl; about 30-40 minutes. 7.Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding). 8.Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough. 9.Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385F 10.Add the beaver tails to the hot oil, about 1-2 at a time. 11.BUT -- before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do. 12.Turn once to fry until the undersides are deep brown. 13.Lift beaver tails out with tongs and drain on paper towels. 14.Fill a large bowl with a few cups of white sugar. 15.Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess. 16.Divine with a bit of jam or apple pie filling!
6: Macarons | Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper. | Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Makes about 2 dozen Macaroons.
7: 1. Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together. 2. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside. 3. Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side. | Croque-Monsieur | Ingredients * 1 tablespoon Dijon mustard * 2 tablespoons mayonnaise * 4 tablespoons butter or margarine, softened * 6 slices white bread * 6 slices Swiss cheese * 12 slices thinly sliced deli ham * * 4 tablespoons all-purpose flour * 1/2 teaspoon baking powder * 1/4 teaspoon salt * 2 eggs * 1/4 cup water * * 1 tablespoon vegetable oil
8: Ingredients: * 5 ounces canned tuna, drained * 2 1/2 tablespoons mayonnaise * 2 teaspoons chopped, fresh parsley * 1/4 teaspoon ground black pepper * 2 slices pain de campagne or sourdough bread * 1 tablespoon lemon aioli * 1 cup loosely packed butterhead lettuce leaves * 1/3 cup Nicoise olives * 2 hardboiled eggs, sliced crosswise * 1/2 teaspoon chopped, fresh chives Preparation: Toss together the tuna, mayonnaise, parsley, and black pepper; set it aside. Drizzle half the lemon aioli on each slice of bread. Layer the aioli-seasoned surfaces of each slice of bread with half of the butterhead lettuce, prepared tuna salad, Nicoise olives, and hardboiled eggs. | Tartine
9: Belgium Waffles | Ingredients: * 2 1/4 teaspoons active dry yeast * 1/4 cup plus 2 3/4 cups warm milk, divided * 3 eggs, divided * 3/4 cup butter, melted * 1/2 cup granulated sugar * 3/4 teaspoon salt * 1 1/2 teaspoon vanilla extract * 4 cups all-purpose flour Preparation: In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.
10: Ingredients: * 1 part hot coffee * 1 part steamed milk Preparation: Mix and serve hot. Makes 1 serving. | Cafe au Lait
11: Instructions: Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve. | Salade Nicoise | 1 large head Boston-lettuce leaves, washed and dried 1 pound green beans, cooked and refreshed 1-1/2 tablespoons minced shallots 1/2 to 2/3 cup basic vinaigrette Salt and freshly ground pepper 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved) 3 or 4 "boiling" potatoes, peeled, sliced, and cooked Two 3-ounce cans chunk tuna, preferably oil-packed 6 hard-boiled eggs, peeled and halved 1 freshly opened can of flat anchovy fillets 1/3 cup small black Nioise-type olives 2 to 3 tablespoons capers 3 tablespoons minced fresh parsley
12: French Dinners Petit Filet Mignon | Directions Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once. | Ingredients * 1 (8-ounce) bottle zesty Italian salad dressing * 2 beef tenderloin fillets, 1 1/2 -2 inches thick * 2 slices bacon * 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce) * 2 teaspoons water
13: Ratatouille | Ingredients * 1 (8-ounce) bottle zesty Italian salad dressing * 2 beef tenderloin fillets, 1 1/2 -2 inches thick * 2 slices bacon * 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce) * 2 teaspoons water | Preparation: Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. | Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and teaspoon salt and cook for an additional 5 minutes.
14: Spinach Soufflé Recipe | Preparation: Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish. In a large saucepan, sauté the spinach until it wilts and the juices have evaporated. Preheat the oven to 375F. In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Add the spinach and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg. | Whisk cup of the hot spinach into the egg yolks, and then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Beat the egg whites on high speed until stiff peaks form. Stir one-third of the egg whites into the spinach, and then fold the remaining egg whites into the mixture. Spoon it into the prepared dish and bake for 30 minutes, until the soufflé is puffed up and cooked through. Ingrediants: * 1 1/2 tablespoons plus 4 tablespoons softened butter, divided * 3 tablespoons grated Parmesan cheese * 1 lb. spinach, stemmed and chopped * 2 tablespoons all-purpose flour * teaspoon salt * 1 cup whole milk * 1/8 teaspoon ground black pepper * 1/8 teaspoon grated nutmeg * 3 eggs, separated
15: Index | Chocolat Chaud- 2, 3 Quiche-4 Beaver Tails- 5 Macarons- 6 Croque-Monsieur-7 Tartine- 8 Belguim Waffles- 9 Cafe au Lait- 10 Salade Nicoise- 11 Petit Fillet Mignon- 12 Ratatouille- 13 Spinach Souffle- 14