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7_Knight_French cook book

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S: Cook Book

BC: Artchoke soup: Beligium | Origins | Baguette:France | Le formage du bacon: France | Crepe: France | Beligium waffle: Beligium | Gourmand Lobster: France | Terre de pieces: France | La tampanda: France | Bull Fillet: France

FC: Cook Book | BY: Brian Knight

1: Breakfast | Belgium waffles | 1 c. plus 2 tbsp. self-rising flour 3 tbsp. sugar 1 c. milk 2 eggs, separated 1/2 c. melted butter 1 tsp. vanilla Mix flour and sugar. Add a little milk and mix well. Combine egg yolks with the remaining milk and mix until smooth. Add melted butter. Beat egg whites until peaks form. Fold gently into batter. Add vanilla and stir. Pour from a cup or pitcher onto hot waffle iron. Bake 5 minutes or until it stops steaming. Remove waffles carefully. Serving Suggestions: Plain with butter and/or powdered sugar. With whipped cream and sliced fresh fruit or canned fruit. Some Belgium Favorites: Fresh pears, peeled, diced, and covered with chocolate sauce. Whipped cream and strawberries. Whipped cream and fruit cocktail. Invite friends over for a waffle party. Set out bowls of various toppings for guests to choose from: Whipped cream, chocolate sauce, butter, fresh or canned fruit, nuts, etc. Set out warm waffles as they are cooked and let each person decorate. | Ingredients * 1 cup all-purpose flour * 2 eggs * 1/2 cup milk * 1/2 cup water * 1/4 teaspoon salt * 2 tablespoons butter, melted Directions 1. 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. 2. 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. 3. 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. | Crepes

2: Lunch | Ingredients * 1 cup water * 2 1/2 cups bread flour * 1 tablespoon white sugar * 1 teaspoon salt * 1 1/2 teaspoons bread machine yeast * 1 egg yolk * 1 tablespoon water Directions 1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. 2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. 3. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. 4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. 5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. | Baguette

3: Ingredients * 2 Tbsp butter * 2 Tbsp flour * 1 1/2 cups milk * A pinch each of salt, freshly ground pepper, nutmeg, or more to tast * 6 ounces Gruyre cheese, grated (about 1 1/2 cups grated) * 1/4 cup grated Parmesan cheese (packed)* 8 slices of French or Italian loaf bread * 12 ounces ham, sliced* Dijon mustard Method 1 Preheat oven to 400F. 2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyre. Set aside. 3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want. (Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.) 4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyre cheese. Top with the other toasted bread slices. 5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyre cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned. If you top this sandwich with a fried egg it becomes a Croque Madame. Makes 4 sandwiches. | Le fromage du bacon

4: Cooking Recipe Preparation time * Preparation time: 60 minutes Cooking Recipe Ingredients * 4 artichoke hearts * 0.44 lbs. crab meat * 2 shallots * 1 cup of white wine * Salt, pepper * 0.55 lbs. butter * 0.35 oz. nutmeg * 0.44 lbs. potatoes * 0.44 lbs. celeriac * 1 spoon dried tomatoes * 0.7 oz. flat parsley White butter: o 1 tbsp. flour o 2 spoons vinegar o 0.5 gallons water Cooking recipe preparation instructions * Turn the artichoke hearts and cook them in white wine for about 45 minutes. Remove the foin (inedible part) and cut the hearts. * Decorticate the crab. Cut them in portions. * Heat them in white butter, accompanied with artichoke hearts. * Prepare a celery puree and garnish the heated artichoke hearts with it. * Place the crab on top of it. Finish with the white butter and horseradish. * As garnishing, decorate with dried tomatoes and parsley. | Artochoke hearts with crab

5: Dinner | Cooking Recipe Ingredients * 1 lobster * Some small vegetables * Ginger * Butter * Cream * 1 crayfish * Green lemon * White wineCooking Recipe Ingredients Cooking recipe preparation instructions 1. In order to prepare the lobster, cook the lobster and the crayfish for 8 minutes. Let them cool down afterwards. 2. Decorticate the lobster before cutting it into pieces. Boil the lobster and crayfish pieces in a pan with butter and season them. Sauce preparation: 1. Put some fresh ginger slices in a pan, boil it down, and add a spoon with cream. Let it boil. 2. Turn a good piece of butter, taking care that it does neither darken nor boil. 3. Add lemon juice and some white wine. Termination: 1. Pour the sauce of the lobster pieces. Add the small vegetables (following your taste) and some drops of lemon juice. Finally, add some green lemon oil and cover the dish to keep all the aromas until you serve it. | Gourmand Lobster

6: Cooking Recipe Ingredients * 0.9 lbs. carre dagneau de 4 cotes (cotes mises a nues) * 0.53 oz. tagine * 2 oz. new shallots * 0.55 lbs. fava beans * 2.54 oz. potatoes (pommes de terre grenaille) * 1 rosemary branch * 1 turnip * 4.4 oz celery * 4 garlic cloves * 0.7 oz. Corinth grapes * 3.18 oz. string beans * 1.69 cups peanut oil * 1 carrot * 0.53 oz. butter * 2 poireaux * 1 oz. salt, pepper Aromatics for the carre dagneau: * 0.7 oz. cumin * 0.04 oz. dried allspice * 4 garlic cloves, minced * 0.55 lbs. minced onions * 1 bunch of parsley * 1 tip of saffron powder * 1 bunch of coriander * Fine salt * 0.21 oz. cinnamon powder * Oil * Lemon juice | Terre de piecces

7: Cooking Recipe Ingredient * 1 carre d'agneau (8 ribs, about 1.3 lbs. ) * 0.55 lbs. black olives * 3 anchovy fillets * 0.42 cups olive oil * Salt, pepper * 0.35 oz. capers * Aromatic garnishing for the lamb gravy How your dish looks like, following the step by step guide of the cooking recipe video Cooking recipe preparation instructions 1. For the gravy, put the lamb bones in a saucepan. Color and add the vegetables (carrots, garlic, onions, and tomatoes). 2. Deice with the wine. Add the bouquet mixed greens. Reduce 1/3 of it. 3. Strain in the Chinese. 4. Just before adding incorporate some butter to smoothen. 5. For the tapenade, hack the olives, capers, and anchovy. Put it in a mixer and add the olive oil. 6. Cook the carre d'agneau as desired for about 15 minutes. 7. Let it rest. Then, use a brush to cover it with the tapenade. Add some breadcrumbs and let it gratinate on the grill (in the oven). 8. Put it in the oven just before serving to heat strongly. Serve hot with the gravy. | La tapenade

8: Cooking Recipe Ingredients * 1 bull fillet (about 1,5 kg) * 250 g rice * 2 shallots * 1 onion * Provence herbs * Laurel * Chicken trussing * Salt, pepper * Olive oil * Butter How your dish looks like, following the step by step guide of the cooking recipe video Cooking recipe preparation instructions 1. Prepare (ungrease) the bull fillet and make a sauce with garnish, red wine and water. Cook the rice. 2. Cut and mince the shallot and onion. Sweat them with Provence herbs, laurel, butter and olive oil.Add the rice and cook it in the grease, without colouring it tough. It should become shiny, like a pearl. This is what we call in French faire nacré. Incorporate the chicken trussing. Put it in the oven for 20 minutes . Season the bull fillet and cook it in a pan with olive oil. 3. Place the rice in the middle of the plate and the bull fillets around it. Pour the bull gravy over it. | Bull fillet

9: Desert | Cooking Recipe Ingredients * 3.5 oz. cookie dough * 0.66 lbs. black cherries (without seeds) or griottes (Morello cherries) * 4tbsp. vanilla sugar * 3 tbsp. almond powder * 1 tbsp. Kirsch * 2 eggs * 4 tbsp. light cream * Some flower to sprinkle the working area Materials: * 1 baking plate * 1 rolling pin * 1 round tureen (0.5 gallon) * 1 beater * 1 small bowl * 1 pie dish, about 8 in diameter * 1 fork * 1 small pan * 1 small knife How your dish looks like, following the step by step guide of the cooking recipe video Cooking recipe preparation instructions 1. Preheat the oven at 392 degrees F. Sprinkle the working area as well as the 3.5 oz. cookie dough ball with flour. 2. Spread the dough, giving it the form of a round circle with a diameter of about 12 inch. 3. Put the dough carefully into the pied dish. 4. Use a fork to sting the bottom of the dough. Cut the dough that hangs over the edge. 5. Store in the refrigerator. 6. Put 3 tbsp. almond powder, 1 tbsp. Kirsch, 3 tbsp. vanilla sugar, 2 eggs and 4 tbsp. light cream into a bowl. Stir well. 7. Put 0.7 oz. butter in a pan and heat. Pour the previous mixture into the pan and mix. 8. When the oven has reached the desired temperature (after about 15-20 minutes), take the dish out of the refrigerator, spread the cherries (without seeds) and pour the mixture from the pan over it. 9. Place it directly in the oven, for about 25 minutes. 10. Take the dish out off the oven. Remove from the mould on a serving dish and serve immediately, hot. Bon appetit!

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  • By: Brian K.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: 7_Knight_French cook book
  • French foods
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago