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7_palmer_french cookbook

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S: Genevieve's Pamplemousse Cookbook

FC: Genevieve's Pamplemousse Cookbook By, Rachel Palmer

1: Table of Contents Petit Dejuener: Sumptuous French Crepes page 1 & 2 Quiche Lorraine page 3 & 4 Denjuener: Poutine page 5 & 6 French Egg and Bacon Sandwich page 7 & 8 Rich and Simple French Onion Soup page 9 & 10 Diner: Steak Au Poivre page 11, 12, & 13 French Tilapia with Lemon & Caper Sauce page 14 & 15 Chicken Fricassee page 16, 17, & 18 Dessert: Dessert Crepes page 19 & 20 French Apple Tart page 21, 22, & 23

3: Sumptuous French Crepes This recipe is home base for all your fantastic crepe creations! Simple to make, and wonderful to eat! Preparation Time: 5 minutes Cooking Time: about 30 minutes ingredients: (for 15 crepes) 2 cups Flour 2 1/2 cups Whole Milk 4 Eggs 2 tbsp. Butter (melted) Pinch of Salt 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional) Vegetable Oil (for pan) How to Prepare Batter: 1. Sift flour and mix with salt in a bowl. 2. Make a well and pour in eggs. Stir well. 3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. 4. Stir in Butter. Voila! page 1

4: The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk. How to Prepare Crepes: 1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. 2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. 3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds. Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum! page 2

5: Quiche Lorraine | page 3

6: Ingredients: 1 9in. pastry shell (unbaked) 1/2 lb. crisp fried bacon 1C. shredded swiss cheese 1/3 C minced onion 4 eggs 2 C. cream 3/4 t. salt 1/4 t. pepper 1/4 t. sugar Directions: Crumble bacon . Sprinkle bacon,cheese & onion in bottom of shell. Blend remaining ingredients well & pour into pie shell. Bake at 425 for 15 min. Reduce heat to 300 & bake 30 min. or longer if a knife test does not come out clean in the center. Let stand 10 min. before serving page 4

7: Poutine | page 5

8: 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. page 6

9: French Egg and Bacon Sandwich | page 7

10: Ingredients * 2 eggs, beaten * 4 slices bread * 4 slices bacon * 2 eggs * 1/2 cup maple syrup Directions 1. Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs. 3. Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup. page 8

11: Rich and Simple French Onion Soup | page 9

12: Ingredients * 1/2 cup unsalted butter * 2 tablespoons olive oil * 4 cups sliced onions * 4 (10.5 ounce) cans beef broth * 2 tablespoons dry sherry (optional) * 1 teaspoon dried thyme * salt and pepper to taste * 4 slices French bread * 4 slices provolone cheese * 2 slices Swiss cheese, diced * 1/4 cup grated Parmesan cheese Directions 1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. 2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. 3. Heat the oven broiler. 4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. Nutritional Information open nutritional information page 10

13: Steak Au Poivre | page 11

14: A classic in every French cookbook, Steak au Poivre is the perfect main course for a romantic meal. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: * 4 1-inch thick strip steaks * 2 teaspoons kosher salt * teaspoon black pepper * 1 tablespoon light olive oil * 1/3 cup shallots, chopped * cup butter, cut into 2 pieces * cup Cognac * cup heavy cream | Preparation: Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven. page 12

15: Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately. Makes 4 servings. | page 13

16: French Tilapia with Lemon & Caper Sauce | page 14

17: Ingredients: 1/2 cup all-purpose flour 3 Wegmans Large Eggs, whisked until foamy 4 tilapia fillets Wegmans Sea Salt and cracked pepper 1/4 cup Wegmans Pure Olive Oil 1 jar (11 oz) Italian Classics Lemon & Caper Sauce, warmed Directions: 1. Put flour and eggs in separate shallow bowls. 2. Season fillets with salt and pepper. Coat each well with flour. Dip in egg until well-coated. 3. Heat oil in pan on MEDIUM-HIGH, 1-2 min. Add fillets, two at a time. 4. Cook about 3 min, until edges turn golden-brown. Turn over; cook about 1 1/2 min, until internal temp reaches 130 degrees. (Check by inserting thermometer into thickest part of fillet.) Drain on paper towels. Repeat with rest of fillets. Transfer to serving platter. Serve with warmed sauce. page 15

18: Chicken Fricassee | page 16

19: Prep time / Cooking time 30 min / 1 hour Ingredients 1 Chicken (3 lb / 1.4 kg) 1 Onion Carrots 1 oz butter (25 g) 2 tb flour 3 cups chicken bouillon or stock 1 cup dry white wine 1 parsley sprigs 1/2 lb mushrooms 2 egg yolks 1/2 cup whipping cream Lemon juice Salt, black pepper | Chicken Fricassee Recipe (serve 6) Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow. Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking. Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process. | page 17

20: Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process. Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes. Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it. Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper. Step 7: Pour the sauce over the chicken and vegetables. Heat the chicken fricassee if needed. Add butter before serving. | page 18

21: Dessert Crepes | page 19

22: Ingredients * 4 eggs, lightly beaten * 1 1/3 cups milk * 2 tablespoons butter, melted * 1 cup all-purpose flour * 2 tablespoons white sugar * 1/2 teaspoon salt Directions 1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. 2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately. page 20

23: French Apple Tart | page 21

24: Prep Time: 1 Hr, Cook Time: 40 Min, Ready In: 1 Hr 40 Min Ingredients Pastry: 1 1/3 cups all-purpose flour 1 pinch salt 1/2 cup butter, softened 1 egg yolk 3 tablespoons cold water, or as needed Frangipane: 1/2 cup butter, softened 1/2 cup white sugar 1 egg, beaten 1 egg yolk 1 tablespoon apple brandy 2/3 cup ground almonds 2 tablespoons all-purpose flour 4 medium sweet apples - peeled, cored, halved and thinly sliced 1 teaspoon white sugar for decoration 1/4 cup apricot jelly | Directions In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance. | page 22

25: To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm. Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center. Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly. Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine. | page 23

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  • By: Rachel P.
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  • Title: 7_palmer_french cookbook
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  • Started: almost 6 years ago
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