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7_Roever_cook book

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S: Kate's cookbook volume 1

FC: Kate's Cookbook

1: Dinners............................................. pg. 2-4 Lunches............................................pg. 5-7 Desserts..........................................pg. 8-10 Breakfast...........................................pg. 11-12 | I dedicate this book to Allie Frei. With out her moral support I couldn't get through it.

2: Swiss Fondue | 1. Heat the oil over medium-low heat and add the garlic. Cook it for 1-2 minutes, until it begins to turn golden-brown. Remove garlic. 2. Add cheese and wine to the pan, stirring continuously. 3. When cheese is half melted, add kirsch and keep stirring until all the cheese melts completely. 4. Transfer to the burner on the table. | Recipe: 1 loaf French bread, cut into small cubes, each with some crust 1/2 lb Emmentaler cheese, grated 1/2 lb Gruyere cheese, grated 1 Tbs olive oil 1 clove garlic, peeled and halved 1 cup white wine 2 Tbs kirsch | Procedure: 1. Heat the oil over medium-low heat and add the garlic. Cook it for 1-2 minutes, until it begins to turn golden-brown. Remove garlic. 2. Add cheese and wine to the pan, stirring continuously. 3. When cheese is half melted, add kirsch and keep stirring until all the cheese melts completely. 4. Transfer to the burner on the table. | a delicious cheese fondue from Switzerland

3: Quiché | All-butter pastry dough 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached) 2 large garlic cloves 6 large eggs 1 1/2 cups half-and-half 1/4 teaspoon grated nutmeg 1/4 teaspoon cayenne 5 ounces extra-sharp Cheddar, coarsely grated (2 cups) 1/4 cup grated Parmigiano-Reggiano | Preheat oven to 375F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill about 30 minutes. Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes. Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on. While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry. Mince and mash garlic to a paste with a generous pinch of salt. Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth. Pour filling into pie shell and add broccoli, then sprinkle with cheeses. Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes. Serve quiche warm or at room temperature.

4: Cheese Souffle | Recipe: 70 gr [21/2 oz] swiss cheese (comté or gruyre type) 30 gr [1 oz] butter + some for dish 20 gr [3/4 oz] plain flour 25 cl [9 fl oz] milk 4 eggs salt, pepper & grated nutmeg | Procedure: Pre-heat oven to 180C / 350F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater). Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy. Prepare the béchamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thick). Add enough nutmeg, salt & pepper, and remove from fire. Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula. Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4. Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown. Do not open oven door for they would deflate.

5: French Onion Soup | 6 large onions (about 5 pounds), sliced thin 1/2 stick (1/4 cup) unsalted butter 1 tablespoon all-purpose flour 1 1/2 quarts beef broth twelve 1/2-inch-thick slices of French bread, toasted 3/4 pound coarsely grated Gruyre | In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyre, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyre and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

6: Croque Monsieur | Recipe: 3 tablespoons unsalted butter, plus more for baking sheet 1/4 cup all-purpose flour 2 cups milk 1 cup Gruyere or Swiss cheese, grated, plus 8 ounces, thinly sliced Coarse salt Freshly ground white pepper Freshly ground nutmeg Cayenne pepper 8 slices brioche, cut 1/2 inch thick, toasted 6 ounces baked ham, thinly sliced | Procedure: Preheat oven to 450 degrees. Butter a baking sheet; set aside. In a medium saucepan, melt butter over medium-high heat. Add flour, and cook until foaming, whisking constantly, for 3 minutes. # In another medium saucepan, heat milk over medium heat. Slowly add milk to butter-flour mixture, whisking to prevent lumps from forming. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in 1/2 cup grated cheese, and season with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat; transfer to a bowl, and set aside to cool. Place 4 pieces of toast on a work surface and spread each piece with a 1/4 cup of sauce. Cover sauce with a slice of cheese, a slice of ham, and another slice of cheese. Top each sandwich with remaining 4 slices of toast. Spread each sandwich with 1/4 cup sauce and sprinkle evenly with remaining 1/2 cup grated cheese. Place sandwiches on prepared baking sheet, and bake until heated through, about 5 minutes. Preheat broiler; transfer baking sheet to broiler and broil until golden brown and bubbly, 2 to 3 minutes. Serve immediately.

7: Salade Nicoise | Recipe: 8 potatoes 4 tomatoes 4 eggs 1 green pepper 20 green olives 225 gr [1/2 lb] tuna flesh (canned is ok) 12 anchovy fillets 1 shallot 1 tsp French hot mustard 5 Tbs olive oil 3Tbs vinegar salt & pepper | Cook the potatoes in salted boiling water (reckon 20 minutes depending on the potatoes size) ; hard boil the eggs for 10 minutes. - Meantime prepare the sauce : peel and mince the shallot ; mix the mustard with the vinegar, then incorporate the olive oil ; add the shallot, salt & pepper. - When potatoes are cooked, cool them under cold water and peel them, then cut them in thick slices. Gently put them in a big salad bowl and cover with half of the sauce. - Clean and seed the green pepper and cut it in large slices ; clean the tomatoes and slice them as well. - Peel the eggs and cut them in quarters ; crush the tuna flesh. - Gently add all the ingredients to the potatoes except the eggs (includes olives and anchovies). Mix all with great care (you don't want to crush the potato slices) then top the salad with the egg quarters and the rest of sauce.

8: Recipe: 4 cups heavy cream 10 large egg yolks, graded large 2 tablespoons pure vanilla extract 1 cup granulated sugar, plus extra to caramelize top | Créme Brulée | Procedure: Preheat oven to 300 F. Prepare some boiling water. In a saucepan over medium heat, combine cream and 2 tbs of sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside. In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4oz. ramekins. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill up pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours. Sprinkle remaining sugar evenly over top of cooled custards. With kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.

9: Belgian Chocolate Mousse | Recipe: 4 eggs, separated 100 g chocolate (chips or bar) | Procedure: Melt the chocolate in the microwave with a splash of water. Use chocolate as dark as you want, but anything above 50% tends to be too dark for American tastes. While the chocolate is melting, add a dash of salt to the egg whites and beat them with an electric mixer to stiff peaks. Add the egg yolks to the melted chocolate and mix it together. Using a non-metal spatula, slowly fold the the chocolate/yolk mixture into the whipped egg whites. Add only a little bit at a time. Mix until well combined. Put in the fridge for around 2 hours.

10: Swiss Torta | Recipe: 6 cups dry bread, cubed (French or other) 3 cups milk 3 eggs 1 1/2 cups Sugar 2 tablespoons butter, melted 2 tablespoons chocolate, ground pinch salt 1 cup Raisins 1/2 cup citron 1/4 cup pine nuts 1 teaspoon lemon, rind of | Procedure: Warm milk. Add Sugar, salt and bread. When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, Raisin and citron; mix thoroughly. Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours. * When cool, sprinkle red or green Sugar or cake decorations for a holiday treat.

11: Swiss Fried Apples and Bread | a favorite Swiss Breakfast to many | Recipe: 4 Tbs unsalted butter 2 apples, peeled, cored, quartered and sliced thin 1 pinch cinnamon 2 Tbs brown sugar 4 slices white bread, toasted and cubed | Procedure: 1. Heat 2 Tbs butter in a large skillet over medium-high heat. 2. When the butter is bubbling, add apple slices and sprinkle cinnamon and sugar over. Cook for 5-6 minutes, turning frequently with a spatula. 3. Add diced, toasted bread and turn heat to medium low. Continue to cook for another 5-6 minutes, stirring frequently. 4. Place cooked apple and bread slices on a serving platter and top with remaining butter. 5. Serve immediately.

12: Belgian Waffles | a fantastic Belgian breakfast | Recipe: 2 quarts and one pint of liquid (half mineral water, half full milk) (2,5 liter) 2/3 ounce of yeast (20 gram) 1 lb of flour (1/2 kg) 5 oz of diary (cream) butter which you melt in a bain-marie (a "double" boiler)(150 g) 1 spoon of (salad) oil 3 or 4 eggs, depending on their size 4 oz of sugar (100 gram) a pinch of salt | Procedure: Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make a hole in the middle, where you pour the dissolved yeast and the melted butter. Add the egg yolks, the sugar and the remaining liquid in the hole. Knead the mass from the inside out until you have a homogeneous dough. If necessary, dilute it with a little additional liquid. The dough should be not so liquid as for pancakes. Whisk the egg whites and scoop them carefully with a slice through the tough. Cover the dough and leave it to rise in a heated place (if in Winter) until the volume has doubled. Pour some dough unto the heated and greased iron. Close the iron immediately and bake the waffle until it becomes golden brown.

13: Origins | Fondue (pg 2)- Before the invention of the refrigerator, cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard and inedible in that state. The bread became so much like concrete that it literally had to be chopped with an axe! The Swiss realized that if hard-as-rock cheese was heated with wine over a fire, it softened and became deliciously edible. Bread that was too dried out to eat by itself, became soft and pliable when dunked in the melted cheese. Once a necessity, the cooking method of fondue became a social custom of making the best of the long, cold Swiss winters by huddling around the fire with friends or family with a large pot of cheese and some hard bread. It's a tradition that has stood the years and travelled across the continents. Quiche (pg 3)- Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word 'quiche' is from the German 'Kuchen', meaning cake. The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust. Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950's Cheese Souffle (pg 4)- n/a French Onion soup (pg 5)- Onion soup dates back to the ancient Greek and Roman times and modern French soup is a descendant of medieval soup recipes. Onion soup recipes are found in old English cookbooks and in colonial American cookbooks. Onions have been popular for hundreds of years. They were considered poor people's food for a long time because they were cheap and easy to grow. Onions can be fried, boiled, and baked and they are also nutritious. This is what made them popular in the first place and what keeps them popular today. Croque Monsieur (pg 6)- he original Croque Monsieur was simply a hot ham and Gruyere cheese sandwich, fried in butter. Some believe it was accidentally created when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted.

14: Salade Nicoise (pg 7)- N/a Creme Brulee (pg 8)- Although a torch is now the standard tool for caramelising the sugar, or failing that an oven grill, at the time Crme Brlée was first created neither existed. Instead, a small round iron has heated and then placed on top to caramelise the sugar (historical note: this iron was know as a "salamander"). This is a less controlled method than a torch or grill, so it is likely that some of the cream or sugar on the top was burnt instead of being merely caramelised. Perhaps this is where the "burnt" part of the name comes in. In any case, the term "Brlée" is used by the French for a variety of different desserts which are toped with caramelised sugar. Belgian Chocolate Mousse (pg 9)- unknown Swiss Torta (pg 10)- unknown Swiss fried apples and bread (pg 11)- uknown sBelgian Waffles (pg 12)- The ancestor of the waffle was nothing more than a rustic cake made of cereal's pulps, prepared and cooked by the men of the Neolithic on heated stones. Once the face of the cake in contact with the stones was gilded, they turned it over to let the other face cooking. Once somebody had the idea to replace the stone by an iron plate, the pancake was born. Once somebody found that the cooking would go quicker with 2 heated iron plates at both sides at the same time, it was the beginning of the waffle. It was a long time ago and the word "waffle" didn't exist yet.

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