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7_Kerpan_Livre de Cuisine

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7_Kerpan_Livre de Cuisine - Page Text Content

S: Le Cookbook de French Class

BC: (text)

FC: French Cookbook | Ellie Kerpan

1: Table of Contents | Food from Switzerland, Belguim, and Canada

2: Le Tarte au Sucre | Food from Quebec

3: Ingredients | 1 1/2 cups firmly packed dark brown sugar or 1 1/2 cups maple sugar 1 cup evaporated milk 1/4 cup cream 1 egg yolk 1/2 cup all-purpose flour 2 tablespoons melted butter 1 teaspoon vanilla extract 1 dash salt 1 unbaked 8-inch pie shell | Directions | 1 Position rack in center of oven and preheat to 350F. 2 Whisk all ingredients until smooth and pour into shell. 3 Bake about 25-30 minutes, until filling is set. 4 Sugar Pie is best served slightly warm or at room temperature. 5 Serve with Chantilly Cream. 6 Variation: Add 1/2 cup chopped, toasted walnuts to the filling.

4: History of Le Tarte au Sucre | Sugar pie is a typical dessert in both Canada and France, but especially in Canada. In France the main base is more of a sugar, while in Quebec maple syrup is more traditionally used. Some argue that it than makes it a "maple sugar pie", but it is still referred to as Tarte au Sucre. The pie in Canada is also much deeper, with about an inch or more of the filling substance (either sugar or maple syrup.)

5: Poutine - Lunch

6: Ingredients 1 quart vegetable oil for frying 1 (10.25 ounce) can beef gravy 5 medium potatoes, cut into fries 2 cups cheese curds | 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.

7: Tourtiere- Quebec Meat Pie

8: 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 dough 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.

9: Tire sur la neige | Dessert

10: Makes enough for 5 to 6 kids, big or small Maple syrup -- 1 quart Fresh, clean snow -- a good amount | Method Bring the maple syrup to a boil in a large saucepan and simmer until it reaches 240F on a candy thermometer. Pour in a thin stream over clean snow. Let set for a moment to begin to harden. Roll up on clean stick and eat.

11: French Food

12: Bouillabaisse

13: Ingredients and Recipe | pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first) 1/2 cup Olive oil 1-2 pounds of Oysters, clams, or mussels 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails 1 cup thinly sliced onions 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced 2 cloves garlic, crushed 1 large tomato, chopped, or 1/2 cup canned tomatoes 1 sweet red pepper, chopped 4 stalks celery, thinly sliced 2-inch slice of fennel or 1 teaspoon of fennel seed 3 sprigs fresh thyme or 3/4 teaspoon dried thyme 1 bay leaf 2-3 whole cloves Zest of half an orange 1/2 teaspoon powdered saffron 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 cup clam juice or fish broth 2 Tbps lemon juice 2/3 cup white wine Sliced French bread | 1 Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown. 2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces or left whole. 3 Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer. 4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. Serves 6.

14: Filet Mignon au Oignons | Ingredients for 4 people : - 800 gr [3 lb] filet mignon of pork - 4 brown onions - 20 cl [7 fl oz] dry white wine - 5 Tbspoons olive oil - Salt & pepper | 1- Peel and mince the onions ; cut the filet mignon in 3 to 4 sections. 2- In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon). 3- Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time. 4- Serve each of your guest cutting slices from the meat sections.

15: Le Buche de Noel | Dessert

16: 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 6 egg yolks 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 egg whites 1/4 cup white sugar confectioners' sugar for dusting

17: 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 6 egg yolks 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 egg whites 1/4 cup white sugar confectioners' sugar for dusting | Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

18: Buche de Noel | Chocolate Genoise Chocolate Mousse Chocolate Ganache Icing Meringue Mushrooms 4 ounces bittersweet chocolate Confectioners' sugar, for dusting | Make chocolate genoise and mousse, ganache icing, and meringue mushrooms. To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour. Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating. Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45 degrees.angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve. When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar. Read more at Marthastewart.com: Buche de Noel - Martha Stewart Recipes | Make chocolate genoise and mousse, ganache icing, and meringue mushrooms. To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour. Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating. Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45 degrees.angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve. When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.

19: Food From Belgium

20: Belgian Waffles

21: 7 g active dry yeast 60 ml warm milk (110 degrees F/45 degrees C) 3 egg yolks 650 ml warm milk (110 degrees F/45 degrees C) 170 g butter, melted and cooled to lukewarm 100 g white sugar 9 g salt 10 ml vanilla extract 500 g all-purpose flour 3 egg whites | INGREDIENTS | Directions In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

22: Mussels and Fries | 3 lb mussels 2 oz unsalted butter 1 onion chopped 2 fl oz dry white wine 1 tbsp chopped fresh parsley Mustard mayonaise to serve | Wash and clean the mussels. Discard any that are open and do not close when tapped sharply. Take a large lidded pan that will hold all the mussels. Add the mussels, butter, onion, white wine and half the parsley. Put over a high heat. Cover and cook until they are all open, removing the lid to turn the mussels occasionally. When they are all open remove from the heat and set aside for about 30 mins to let any grit settle to the bottom of the pan. Scoop out the mussels with a large slotted spoon and divide between four plates. Pour all the juices from the pan over the mussels, holding back the last tbsp or so. Sprinkle the remaining parsley over the mussels and serve with mayonaise and chips.

23: (Name) | Belgian Chicken Soup | Ingredients 4 Large Chicken quarters, halved 1 Large Carrot, thickly sliced 1 Leek, thickly sliced 2 Sticks of Celery sticks, thickly sliced 1 large Onion, Cut into 4 wedges then halved 1 bunch Parsley 1L/50fl.oz. Fresh Chicken Stock Salt and Pepper 2 Egg Yolks | Instructions 1. Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the stock. 2. Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes. 3. At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled. 4. To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley. Although Waterzooi is a soup, it's usually eaten as a main course with potatoes.

24: GIFT | FROM

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Ellie K.
  • By: Ellie K.
  • Joined: almost 7 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: 7_Kerpan_Livre de Cuisine
  • Tags: None
  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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