S: French Recipes
FC: RECETTES FRANCAIS | BY: BENITA NING
1: Table des Matieres Petit-dejeuner Croque Monsieur............................................... Crepe.................................................................... Dejeuner Poutine................................................................. Coq au Vin........................................................ Ratatouille............................................................ Diner Tourtiere............................................................. Gratin Dauphinois.............................................. Boeuf Bourguignon............................................ Dessert Buche de Noel................................................... Banana Glace..................................................... Mousse Chocolat...............................................
2: ohh la la | Petit Dejeuner | breakfast
4: Directions 1. Preheat the grill to hot. Spread 4 slices of bread with the mustard then top each with a slice of ham. 2. Reserve 2 tablespoons of the cheese and divide the remaining cheese between the ham topped slices of bread, sprinkling it evenly over the ham. 3. Place the 4 remaining sliced of ham on the cheese and top with the remaining 4 slices of bread to make a sandwich. 4. Place the sandwiches on a baking sheet, butter the top slices with the butter then grill for 4- 5 minutes until well browned and crisp. 5. Turn them over, and grill for a further 3-4 minutes until well toasted . 6. Remove from the grill, turn them over again then spread the top of each with the cold béchamel sauce, sprinkle with the reserved cheese, place back under the very hot grill and cook until golden and bubbling. Serve immediately.
5: Ingredients 8 slices Sandwich Bread 2 tbsp Dijon mustard 8 thin slices of Ham 176g/6oz Gruyere cheese, grated 2 tbsp Butter, softened 120ml/4fl.oz. cold Bechamel or Thick White Sauce | Origin unknown | Croque Monsieur
6: 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.
7: Crepe | Origin unknown | Ingredients 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted
8: good eats | Dejeuner | lunch
10: Poutine | Québec
11: 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 1. 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. 2. 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. 3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
12: Origin Unknown | Coq au Vin | Ingredients 1/2 lb bacon slices 20 pearl onions, peeled, or 1 large yellow onion, sliced 3 lbs chicken thighs and legs, excess fat trimmed, skin on 6 garlic cloves, peeled Salt and pepper to taste 2 cups chicken stock 2 cups red wine (pinot noir, burgundy, or zinfandel) 2 bay leaves Several fresh thyme sprigs Several fresh parsley sprigs 1/2 lb button mushrooms, trimmed and roughly chopped 2 Tbsp butter Chopped fresh parsley for garnish
13: Directions 1. Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces. 2. Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.) 3. Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard. 4. Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
14: Nice Region of France | Ratatouille
15: Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped | Direction 1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. 2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. 3. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. 4. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. 5. Bake in preheated oven for 45 minutes.
16: good eats | Diner | Dinner
18: INGREDIENTS 1 tablespoon vegetable oil 2 pounds ground pork 1 1/2 cups beef stock 3 small onion, chopped 2 cups fresh sliced mushrooms 3 cloves garlic, minced 1 cup chopped celery 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon dried savory 1/4 teaspoon ground cloves 1 cup fresh bread crumbs 1/2 cup chopped parsley 1 recipe pastry for a 9 inch double crust pie 1 egg 1 teaspoon water
19: DIRECTIONS 1. In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat. 2. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day. 3. Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top. 4. Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes, or until golden brown. Allow to cool for about 10 minutes before serving. | Tourtiere | Québec
20: Ingredients 2 pounds russet potatoes thinly sliced 1/2 cup flour 2 tablespoons olive oil 1/4 cup onion chopped 2 garlic cloves minced 3/4 cup whipping cream 3/4 cup chicken broth 1/2 cup white wine 1 teaspoon salt add more to taste 2 teaspoons Herbes de Provence 5 ounces goat cheese 4 ounces Gruyere grated 1/4 cup Parmesan cheese grated
21: Directions 1. Slice potatoes and coat with flour. Set aside. 2. Heat olive oil in large dutch oven. Saute onion and garlic until softened, about 5 minutes. Whisk in whipping cream, broth and wine to pot and bring to boil. Reduce to simmer. Add Herbes de Provence, goat cheese and Gruyere and whisk until melted. Add flour-coated potatoes to cheese mixture. Bring to a boil. Reduce heat and simmer until thickened. 3. Preheat oven to 350 degrees. Spoon mixture into greased 9 x 13 inch casserole dish. Sprinkle with grated Parmesan cheese. Bake covered, 30 minutes. Remove cover and bake 30 minutes longer. | Gratin Dauphinois | Dauphiné Region of France
22: Ingredients 1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced
23: Directions Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley | Boeuf Bourguignon | Burgundy Region of France
24: good eats | Dessert | dessert
26: Directions 1. 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. 2. 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. 3. 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. 4. 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.
27: Buche de Noel | France | Ingredients 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
28: Banana Glace | Senegal | Ingredients 4 bananas, mashed into a pulp 8 whole bananas 1 pint heavy cream 1/2 cup sugar Toppings: 1/2 teaspoon chopped candied fruit (as angelica or red cherries) 1 teaspoon black raisins 1 tablespoon chopped peanuts 1 tablespoon slivered almond
29: Directions 1. In a blender, beat mashed bananas, cream and sugar until frothy. 2. Pour into freezer trays and freeze for 1 to 2 hours until partially firm. 3. Cut 8 bananas in half lengthwise and then in half across. 4. Place 4 pieces in a row side by side on a dessert plate. 5. Spread the frozen bananas uniformly over the fresh bananas. 6. Sprinkle with toppings. 7. Serve immediately.
31: Ingredients 7 ounces bittersweet chocolate, chopped 7 egg yolks, beaten 2 tablespoons sugar 1 pinch salt 7 egg white 1 1/4 cups heavy cream 1 tablespoon kirschwasser (optional) | Directions 1. Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly. 2. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside. 3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. 4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour. | Mousse Chocolat | France