FC: Pascals Picks | By Donald Conkey | FRENCH COOKBOOK
1: Table of Contents | Page 1 : Table of Contents Page 3 : Introduction to French Food Page 4 : French Breakfast 1 BELGIAN WAFFLE Page 5 : French Breakfast 1 BELGIAN WAFFLE Page 6 : French Breakfast 2 CREPE Page 7 : French Breakfast 2 CREPE Page 8 : French Lunch 1 POUTINE Page 9 : French Lunch 1 POUTINE Page 10 : French Lunch 2 Cretons Page 11: French Lunch 3 Tourtiere Page 12 : French Dinner 1 Rippli Page 13: French Dinner 2 Zürcher Eintopf Page 14 : French Dinner 3 Zürcher Geschnetzeltes Page 15 : French Dessert 1 Chocolate Croissant Page 16: French Dessert 2 Sucre a la Creme Page 17: French Dessert 3 Gusstorte
3: Intro to French Food | Frances food has always been a example of the France's culture and the French peoples way of life. The French have a special flair for food that can be rustic, elegant, but always exquisite.
4: Belgian Waffles (Gaufres Belgique) | The waffle was introduced by Maurice Vermersch of Brussels, Belgium. Originally called Brussels waffles, Vermersch decided to change the name upon observing the poor geographical skills of Americans. The waffles were served with whipped cream and strawberries, and retailed for a dollar. | Prep Time: 1 hour, 10 minutes Cook Time: 6 minutes Total Time: 1 hour, 16 minutes
5: 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 | 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. Makes 8 servings.
6: CREPES Crepes are a very thin and traditional French breakfast pancake. | Ingredients 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted
7: Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
8: Poutine Ingredients 1 quart vegetable oil for frying 1 (10.25 ounce) can beef gravy 5 medium potatoes, cut into fries 2 cups cheese curds | Poutine is a yummy concoction of french fries, gravy and melted cheese curds that's as unhealthy as it is delicious. Found in all - night take - outs, greasy spoons and gourmet restaurants, poutine is highly addictive and comes with a variety of toppings from tomato sauce to fois gras.
9: Directions Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
10: Cretons A pork plate mixed with onions and spices | Directions Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated. | Ingredients 1 pound ground pork 1 cup milk 1 onion, chopped chopped garlic salt and pepper, to taste 1 pinch ground cloves 1 pinch ground allspice 1/4 cup dry bread crumbs
11: Tourtiere ( Meat Pies) Ingredients Quebec meat pie Make dough for double crust pie, chill, wrapped, for 1 hour Filling: 1 onion, chopped 1 Tablespoon unsalted butter | 1 lb. ground pork 1 stalk celery, chopped 2 garlic cloves, minced 3/4 cup chicken stock (I use homemade) 1/2 teasp. salt 1/2 teasp. thyme 1/4 teasp. ground allspice 1 bay leaf 2 Tablespoons fresh bread crumbs (I use dry) In a saucepan cook onion & celery in butter over mod. heat, stirring frequently, for 4 mins. Add garlic and cook the mix for 2 mins. Add the pork and cook stirring until pork changes color. Add the chicken stock, the thyme, salt, allspice and bay leaf and simmer the mixture, covered, for 30 mins. Let it cool and stir in breadcrumbs. Roll ball of dough into 9-inch round,fit it into a 7-inch pie plate & spoon pork mixture into it. Roll smaller ball of dought into 7.5 inch round and lay on top of the filling. Press edges together to seal pie and trim excess dough. Make a 1/2 inch X in the center, brush dought with egg glaze (1 egg, beaten with 2 Tablesp. cream) and bake the tourtiere in the lower third of a preheated oven (425 degrees F) for 10 mins. Reduce heat to moderately hot (375 degrees F), transfer the tourtiere to the middle of the oven and bake it for 25 mins. more, or until crust is golden.
12: Rippli Ribs taken from pork. In the region of Bern, Switzerland it is served with bacon, beans and potatoes. 1 tablespoon margarine 100 g (0.22 pounds) bacon, cut into small pieces 2 onions, hacked 1 garlic, pressed 300 g (0.66 pounds) cabbage, cut into strips 200 g (0.44 pounds) celery, cut into pieces | 250 g (0.55 pounds) carrots, cut into slices 500 g (1.10 pounds) potatoes, cut into slices pepper teaspoon dried or 1 teaspoon fresh thymian 800 g (1.76 pounds) smoked loin ribs from pork 1 dl (3.4 fl. ounces) white wine teaspoon soup powder (instant soup) 4 tomatoes, pealed, cut into slices Preparation: Heat up the margarine in frying-pan. Add bacon, onion and garlic and stew. Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls in. Spice with pepper and thymian. Place ribs within the vegetables. Add white wine and soup, cook on low heat for about one hour. Add tomatoes and cook for 10 more minutes.
13: Zürcher Eintopf Meat and vegetables are all served in the same pot. 750 gr (1.65 pound) of meat from pork's neck, cut into pieces of about 3 cm (1.2 inches) in size 1 tablespoon of margarine 3 onions, cut in stripes 1 garlic, hacked 1 teaspoon of cumin 1 teaspoon of salt | 1 savoy (medium size), cut in large pieces 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches) 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches) spices glass of white wine cup of water Put margarine in a pot and heat, roast meat gently. Steam onions and garlic until glassy. Add cumin, salt and pepper. Put half of the savoy onto the meat, add some spices. Add potatoes and carrots, then put the rest of the savoy on top of it. Again add some spices. Add white wine, cover and steam for about 5 minutes. Add water and stew for about 25 minutes under pressure.
14: Zürcher Geschnetzeltes While it is possible to use any type of meat to prepare this menu, the real Zürcher Geschnetzeltes is made with cut veal. Traditionally, it comes with hashed potatoes, but it could also be served with rice, pasta or mashed potatoes. | 300 g (0.66 pounds) fresh mushrooms, sliced juice of lemon spices 600 g (1.3 pounds) veal, cut in small pieces 2 tablespoons margarine 1 onion, cut in very small pieces 1 dl (3.4 fl. ounces) white wine 1 to 2 dl (3.4 to 6.8 fl. ounces) water 1.5 to 2 dl (5 to 6.8 fl. ounces) cream gravy-powder paprika 1 teaspoon salt grind pepper Preparation: Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm. Melt the margarine in a frying-pan Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat. Add the white wine, let cook until the liquid thickens. Add the liquid from 2. plus some gravy-powder, cook until the sauce binds. Add the cream and increase the heat slightly. Add paprika and some spices. Pour salt, pepper and teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms.
15: Ingredients 1 (13-ounce) packet ready rolled butter puff pastry 1 (100-gram) chocolate bar (milk or dark depending on taste) 1 egg beaten | Directions Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you. Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you. Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent. Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like. | Croissante Chocolat
16: Sucre a la Creme Sucre a la creme is a traditional fudge from the Province of Quebec. Ingredients 1 cup white sugar 1 cup brown sugar 1 cup heavy cream | Directions In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes. Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.
17: Gusstorte Gusstorte is a swiss almond and fruit pastry from switzerland. 6 eggs Ingredients 1 cup granulated sugar 1 1/2 cups blanched almonds, ground 1 cup mashed cooked dried fruit (prunes, apricots, pears or peaches) Pastry 1 cup flour 1/3 cup cold unsalted butter 2 tablespoons cold water or 9 inches circle refrigerated pastry dough | 1 Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.2 Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.3 Have this done in advance and at room temperature when ready to fill pastry.4 Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.5 Add water a little at a time, mixing until the dough starts to form up a ball.6 Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.7 Cover in plastic and chill while preparing filling.8 If you prefer, you may substitute a premade refrigerated pastry dough.9 Beat the eggs until they are thick and lemony.10 Beat in the granulated sugar 1 Tbsp at a time.11 Fold in the nuts.12 Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.13 Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.14 Bake in a preheated 350F oven for 30-40 minutes, or until the eggy filling is set.15 Chill, then remove sides of pan carefully, slice and serve.16 Store in the refrigerator.