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2_gayley_french cookbook

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BC: Bon Appétit!!

FC: Iain's French Cookbook

1: This is a French cookbook of the many francophone countries around the world. The French people cook for most of their meals and eat as a family. They have big lunches especially on weekends. | Table of Contents Petit-Déjeuner Gaufre Belgique-2 Chocolat Chaud-3 Déjeuner Croque Monsieur-4 Soupe D' Oignon-5 Quiche Lorraine-6 | Dinér Ratatouille-7 Tomate et D'epinard Crepe-8 Soufflé D'epinard-9 Dessert Buche de Noel-10,11 Poire Belle Helene-12 Creme Brulée-13

2: 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. | 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 | Makes 8 servings! | Petit- Déjeuner: Gaufre Belgique | Many Belgian waffles use yeast to get the famous airy interiors. Try this authentic recipe with whipped cream and strawberries or a dusting of powdered sugar.

3: Preparation: Using a double boiler or a heat-safe glass bowl over simmering water, 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. | Ingredients: 6 oz. semisweet chocolate, chopped cup plus 3 tablespoons hot water, divided 3 cups hot milk Sugar, to taste Whipped cream Chocolate curls | Petit-Déjeuner: Chocolat Chaud | In 1643, Princess Maria Theresa from Spain brought a gift of chocolate to France, a royal chocolate maker was employed, and chocolate has been a hit ever since.

4: 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. | 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 but not paper thin | A great sandwich that is true French cooking! | Déjeuner: Croque Monsieur

5: Ingredients: 1 tbsp butter 2 tbsp olive oil 4 large onions (about 1 1/2 pounds), thinly sliced 2-4 garlic cloves, finely chopped 1 tsp sugar 1/2 tsp dried thyme 2 tbsp flour 1/2 cup dry white wine 8 cups chicken or beef broth 2 tbsp brandy (optional) 6-8 thick slices French bread, toasted 1 garlic clove 12 ounces of Swiss cheese, grated | Directions: In a large heavy saucepan or flameproof casserole, heat the butter and oil over medium-high heat. Add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar and thyme and continue cooking over medium hear for 30-35 minutes until the onions are well browned, stirring frequently. Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using. Preheat the broiler. Rub each slice of toasted French bread with the garlic clove. Place six or eight ovenproof bowls on a baking sheet and fill about three-quarters full with the onion soup. Float a piece of toast in each bowl. Top with grated cheese dividing it evenly, and broil about 6 inches from the heat for about 3-4 minutes until the cheese begins to melt and bubble | Déjeuner: Soupe D' Oignon | A wonderful blend of the sweetness of caramelized onions and the saltiness of the cheese

6: Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigourosly eggs, cream, salt and pepper, pour in shell. Bake at 375F for 40 minutes or until brown | One 30cm pastry shell. 250ml cream. Three eggs. Bacon. One onion. Gruyere cheese (or mozarella). Salt and pepper. | Déjeuner: Quiche Lorraine | From the Lorraine region of France. Quiche is German for cake. The Lorraine region is dominated majorly by German cooking.

7: 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. | Ingredients: 2 1 lb. eggplants, cut into cubes 1 teaspoons plus teaspoon salt, divided 2 lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes 5 cloves garlic, crushed and chopped teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil cup loosely packed, chopped flat-leaf parsley 1 lbs. white onions, thinly sliced 3 red or yellow bell peppers, cored, seeded, and chopped 2 lbs. zucchini, cut lengthwise and then into -inch slices 1/3 cup dry white wine | Diner: Ratatouille | This dish is from the French town of Nice. It is a stewed vegetable dish.

8: 2 cups chopped fresh tomatoes 2 cups lightly packed baby spinach leaves 1 cup sautéed, chopped onions 1 cup crumbled Chevre, or goat’s milk, cheese 8 buckwheat crepes | To assemble crepes: Place cup each of the tomatoes and spinach down the center of a crepe. Sprinkle 1 tablespoon each of sautéed onions and Chevre cheese on top, and then fold the ends of the crepe over the filling and serve. | Diner: Tomate et D'epinard Crepe | A wonderful vegetarian dish great for dinner. Made from buckwheat crepes.

9: 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 | 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. | Diner: Soufflé D' epinard | A light and fluffy dish made with beaten egg whites and egg yolks.

10: To make the cake: Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, orange liqueur, orange zest, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture. Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely. To make the chocolate buttercream: In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment. In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue. To assemble the buche de noel: Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log. Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. Add a Pere Noel figure and meringue mushrooms to complete the festive look. Chill the cake before serving it, and refrigerate any leftovers.

11: A classic French dessert perfect for around the Winter holidays! | Genoise cake batter: 4 eggs (room temperature) 2/3 cup sugar 1 tablespoon Grand Marnier (orange liqueur) 2 teaspoons orange zest 3/4 teaspoon vanilla extract 1/4 teaspoon salt 1 cup cake flour Chocolate buttercream: 7 egg whites 1 1/3 cups granulated sugar 6 ounces unsweetened chocolate, melted and cooled 1 teaspoon instant espresso powder 1/2 teaspoon vanilla extract 3 cups plus 3 tablespoons butter, softened | Dessert: Buche de Noel

12: 2 cinnamon sticks cup granulated sugar 2 cups water, divided 4 firm Bosc pears, cut lengthwise with stem intact and cored 8 small scoops vanilla ice cream Chocolate sauce, for drizzling | In a medium saucepan, combine the cinnamon sticks, sugar, and cup water. Bring the mixture to a boil, and then reduce the heat and simmer for 2-5 minutes, until it becomes thick like syrup and turns golden brown. Turn the heat to the lowest setting and gently whisk in the remaining 2 cups water, until the syrup is completely incorporated into the water. Add the prepared pears to the syrup mixture and bring to a gentle simmer for 15 minutes. Test doneness with a knife prick in the thickest part of the fruit; the pears are poached when they are just cooked through, but not completely soft. Allow the pears to cool in the syrup until they are room temperature. Serve with 2 small scoops of ice cream and drizzle of chocolate sauce. | Dessert: Poire Belle Helene | Also called Birne Helene. Great for Dinner Parties

13: 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water | Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving | This French treat in normally served cold in France, but is served warm in North America | Dessert: Creme Brulée

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  • By: Iain G.
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  • Title: 2_gayley_french cookbook
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  • Started: over 7 years ago
  • Updated: over 7 years ago