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FC: French Cuisine of wonders | By Jack McGuinness

2: table of contents | page 4-5 Belgian waffle page 6-7 strawberry crepe page 8-9 Croque monsieur page 10-11 Salade de foie gras a la mangue page 12-13 Ratatouille page 14-15 yule log page 16-17 French onion soup page 18-19 summer Bouillabaisse with smoky rouille page 20-21 Gratin Dauphinois page 22-23 Filet mignon page 24-25 creme brulee Page 26-27 chocolat mousse

3: French Cuisine | French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself. Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes. It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.

4: 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

5: 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. | Belgian waffle | preparation: | breakfast

6: STRAWBERRY DESSERT CREPES 3 eggs 1 c. unsifted all-purpose flour 1/8 tsp. salt 1 c. milk 2 tbsp. butter, melted | STRAWBERRY FILLING: 2 pts. fresh strawberries, washed, hulled, sliced and tossed with 1/2 c. light brown sugar 2 c. dairy sour cream or whipped cream Confectioners' sugar Whole strawberries

7: 1. Make Crepes: In bowl, beat eggs well with fork. 2. Add flour and salt, beating until smooth. Gradually beat in milk and 1/4 cup water, and continue beating until smooth. Refrigerate, covered, until ready to use - at least 30 minutes. 3. To cook crepes: Slowly heat 8 inch skillet with sloping sides, until a drop of water sizzles and rolls off. 4. For each crepe, brush pan lightly with butter. Pour in about 1/3 cup batter, rotating pan quickly to spread batter completely over bottom of skillet. 5. Cook until lightly browned on bottom, about 30 seconds. Turn and brown lightly on other side. Turn out onto serving plate (or keep warm in oven while making rest). 6. Fill each crepe with 1/2 cup strawberries. Top with 3 tablespoons sour cream. Fold over crepe. Sprinkle with confectioners' sugar. Garnish with more sour cream and strawberries. Serve at once. Makes 8 servings. | Prepartion: | strawberry crepe | Petit dejeuner

8: 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

9: 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. | Preparation: | Croque Monsieur | lunch

10: 8 ounces green beans, cleaned and cut in three inch pieces 1/4 cup filberts, chopped 1 mango, peeled and thinly sliced 4 ounces fresh mushrooms, chopped juice of 1/2 lemon 3 tablespoons salad oil 1 tablespoon cider vinegar 1 teaspoon French style mustard Salt and pepper 6 cups mesclun or lamb's lettuce 6 ounces foie gras, sliced (foie gras is easier to slice when it is cold)

11: salade de foie gras a la mangue | preparation: | Steam cook the green beans until just tender, then rinse in cold water so they stay green. In a pan on medium heat, toast the filberts just until golden. Sprinkle the mushrooms with the lemon juice. Prepare a vinaigrette with the salad oil, vinegar, mustard and salt and pepper. Arrange the mesclun on four salad plates and attractively place the green beans, mushrooms, and mango slices on top. Pour the vinaigrette evenly over the salads then top with the foie gras and sprinkle with the toasted nuts. | lunch

12: 1/4 cup olive oil 2 onions, slivered 3 bell peppers, cut into one inch squares(try different colors) 2 eggplants, cut into 1/2 inch cubes 2 zucchini, cut into 1/2 inch cubes 4 cloves garlic, minced or crushed 2 pounds tomatoes, chopped 1 tablespoon minced fresh thyme salt and pepper 1/4 cup chopped fresh basil

13: Ratatouille | preparation: | Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil. While the onions cook, chop the bell peppers and add them to the pot, stirring well. Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some. Chop the zucchini and stir it in once the eggplant has softened a bit. Chop the garlic and add to the vegetables, stirring well. Chop the tomatoes and add them. Mince the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes. Stir in basil and remove from heat. | dinner

14: 14 ounces sweetened chestnut cream 12 ounces dark cooking chocolate 6 ounces softened butter cut in pieces powdered sugar

15: preparation: | yule log | Melt the chocolate in the microwave and stir in the butter piece by piece until it is all melted. Add the chestnut cream and mix well. Line a loaf pan with waxed paper and pour the mixture into pan, making sure it fills the pan to the edges. Place overnight in the refrigerator. To serve: remove from pan and place on serving plate. Using a fork trace lines to give the appearance of a log. Decorate with powdered sugar. | dessert

16: 4 Tbs. unsalted butter 6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick Salt and freshly ground black pepper 2 tsp. all-purpose flour 1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio 8 cups homemade chicken or beef broth, or low-salt canned chicken broth 1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine 1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks 1-1/2 cups (about 6 oz.) grated Gruyre cheese

17: In a large, wide soup pot (at least 4-1/2 qt.), melt the butter over medium heat. Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they'll cook down to about one-quarter of their original volume.) Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 min.; I like them when they're still a little toothy and haven't yet begun to brown too much. When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min. Add the broth, toss in the tied herbs, and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. The soup can be made ahead to this point and then cooled and refrigerated for a few days. To serve -- Heat the oven to 350F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450F. Bring the soup back to a simmer. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyre. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min. | French onion soup | preparation | lunch

18: 3 Tbs. extra-virgin olive oil; more for the sauce 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups) 1 cup dry white wine 1 tsp. sweet smoked paprika (Spanish pimentón) 1/4 cup mayonnaise Kosher salt One 14-oz. can low-salt chicken broth (1-3/4 cups) 1 large pinch saffron 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks 2 cups fresh corn kernels (from 4 medium ears) Freshly ground black pepper 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

19: Summer Bouillabaisse with Smoky Rouille | In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 min. While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like. Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 min. Add the fish and simmer until it’s opaque throughout, 3 to 5 min. more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using. | Preparation: | Dinner

20: 5 cups whole milk 2 pounds baking potatoes, peeled and cut crosswise into 1/4 inch slices 1 1/2 cups heavy cream 1 1/2 cups crme fraiche (substitute sour cream) 1 teaspoon salt 1/4 teaspoon ground black pepper 1/16 teaspoon (pinch) freshly grated nutmeg 2 tablespoons butter, softened 2/3 cup grated Gruyere cheese

21: Gratin Dauphinois | In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender. Preheat the oven to 350F. Drain the milk from the pan and add the heavy cream, crme fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crme fraiche to just under a simmer (a few bubbles are fine) for 10-15 minutes, until the potatoes are very tender, but not falling apart. Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20-25 minutes, until the potatoes are golden brown on top. | preparation | Dinner

22: 2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine

23: Filet mignon | Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. | preparation: | dinner

24: 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water

25: 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. | creme brulee | preparation: | dessert

26: 4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons (1 ounce) unsalted butter, diced 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks) 1 cup cold heavy cream 3 large eggs, separated 1 tablespoon sugar

27: 1 Whip the cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. 3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. 4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. 5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.) | chocolat mousse | preparation | dessert

29: http://www.france-property-and-information.com/french_food.htm for France customs

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  • By: jack m.
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  • Title: 2_mcguinness_recipeproject
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  • Started: about 6 years ago
  • Updated: almost 6 years ago

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