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7_Schaff_ cookbook

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7_Schaff_ cookbook - Page Text Content

FC: French Cuisine BY:Lizzie Schaff

1: La Crepe: A thin pancake like dish with toppings of your choice | 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: 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. 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. 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. | Origin: Crepes originate from Brittany, but a region in the northwest of France has a widespread consumption. In France and they are considered a national dish.

2: Le Croissant: | Ingredients: 1 1/4 teaspoons active dry yeast 3 tablespoons warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 1 3/4 cups all-purpose flour 2 teaspoons white sugar 1 1/2 teaspoons salt 2/3 cup warm milk 2 tablespoons vegetable oil 2/3 cup unsalted butter, chilled 1 egg 1 tablespoon water | A flaky crescent shape bread roll. | Origin: Croissants originate from folklore origin Budapest.

3: Directions: 1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy. 2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes. 3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours. 4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash. 5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

4: La Quiche: | Ingredients: * 4 eggs * 2 cups half-and-half cream * 1/8 teaspoon salt * 1/4 teaspoon white pepper * 1/8 teaspoon ground nutmeg * 4 ounces Jarlsberg cheese, shredded * 2 ounces mozzarella cheese, shredded * 1 (9 inch) unbaked pie shell | A smaller version of a pie with flaky outside and a hard crust. Made with egg and your choice of vegetables and meat. | Origin: Quiche originated in Germany, in the medieval kingdom of Lothringen, under German rule. The French later renamed it Quiche Lorraine. | Direcetions: Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

5: Croque Monsieur: | A grilled sand which with ham and cheese. | Directions Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside. Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side. | Ingredients 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 4 tablespoons butter or margarine, softened 6 slices white bread 6 slices Swiss cheese 12 slices thinly sliced deli ham 4 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/4 cup water 1 tablespoon vegetable oil | Origin: Croque Monsieur originated in France as a "fast-food snack".

6: Soupe L'oignon: | An onion and beef broth based soup, topped with moist bread/croutons, and a layer of gooey cheese. | Ingredients: 4 tablespoons butter 1 teaspoon salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid ounce) can chicken broth 1 (14 ounce) can beef broth 1/2 cup red wine 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf 1 tablespoon balsamic vinegar salt and freshly ground black pepper to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese slices, room temperature 1/2 cup shredded Asiago or mozzarella cheese, room temperature 4 pinches paprika | Origin: This soup dates all the way back to Roman Times, but the modern version was originated in France in the 18th Century.

7: Directions: 1.Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 2.Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 3.Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 4.Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 5.Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

8: Herbed Chicken la Francaise: | Ingredients: 2 whole med chicken breasts (1.5 lb, skinned, halved length, boned 2 green onions, sliced 1/2 tsp tarragon 1 Tbsp butter 1/3 c dry white wine/ckn broth 1 egg white 1/2 c mayonnaise 1 Tbsp Parmesan cheese 1 Tbsp snipped parsley | Directions: Arrange chicken in 12x7x2 baking dish. Sprinkle green onion, tarragon over chicken. Dot with butter. Season with salt, pepper. Add wine to baking dish. Bake uncovered at 350 for 30 min. Remove from oven. In mixer bowl, beat whites until stiff. Fold may into egg white. Spoon egg white over chicken breasts. Sprinkle with Parmesan cheese. Return to oven, bake, uncovered 12-15 min. more until lightly browned. Sprinkle with parsley. Serves 4. | Chicken breasts sprinkled with parmesan and parsley.

9: Chicken Crepes: | Chicken wrapped in a crepe topped with a thick sauce and sprinkled with cheese. | Ingredients: 4 Tbsp. butter 1/4 c. flour 1 1/4 c. milk 1 c. chicken broth 2 eggs, lightly beaten 2 c. diced, cooked chicken salt 1 recipe crpes 1/2 c. shredded cheese | Directions: Melt butter in a skillet. Add flour to form a roux. Slowly add milk, stirring constantly. Add broth, allow to simmer until thickened. Break eggs into a small bowl. Beat. Add a little of the sauce to the eggs, stir to combine, then add to the skillet. Add in chicken. Add salt to taste. Spray a 9x13 baking dish with nonstick spray. Preheat oven to 350F. Lay a crepe on a plate. (Or, you can lay the crepe in the 9x13 baking dish.) Ladle about 1/4 c. of the chicken mixture down the middle of the crepe. Roll the crepe around the filling. Gently slide a spatula underneath the crepe and place it in the baking dish. Repeat until you run out...of crepes or space in the baking dish. Reserve a little filling to top the dish. Top crpes with filling and shredded cheese. Bake at 350F for 20 minutes.

10: Escargot (in red wine): | A dish consisting of cooked land snails. | Ingredients: 1 (4 oz.) can escargot, drained 1/4 c. red wine 1 clove garlic, crushed 1/4 tsp. coarsely ground black pepper 1/2 c. butter 2 tbsp. fresh parsley, chopped 1 tsp. tarragon 2 tbsp. chives | Directions: Marinate escargot in wine and seasonings - at least 2-3 hours. Place escargot in shells. Spoon in wine mixture. Marinate. Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.) Place in baking pan. Bake in 425 degree oven for 10-15 minutes until bubbly. | Origin: Originated in the era Roman empire.

11: Creme Brulee: A smooth and creamy custard with a carmalized sugar topping. | Ingredients: 2 cups heavy cream 1/4 cup white sugar 1 pinch salt 1 teaspoon vanilla extract 3 egg yolks 4 tablespoons white sugar | French Desserts: | Origin: The exact origin is uncertain but it appears in the cookbook ofFranois Massialot's, which was made in 1691.

12: Creme Brulee Continued: | DIRECTIONS: Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

13: Eclairs: | Ingredients: 1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs 1 (5 ounce) package instant vanilla pudding mix 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water | Origin: Originated in France around the 19th century. | A long doughnut like pastry filled with custard.

14: Eclairs Continued: | DIRECTIONS: Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

15: Belgi Galettes: | A thin waffle cookie. | Ingredients: 2 pounds dark brown sugar 1 pound butter 7 eggs 1 tablespoon vanilla extract 6 1/2 cups all-purpose flour | Directions: In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. Preheat the galette iron. Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

16: The traditional Christmas day in France consists of three courses. The first course is a cheese appetizer. The second course consists of Foie gras or seafood, shellfish, or smoked salmon. The third course is usually poultry like goose, capon, or stuffed turkey. This course is served with a side of garnish that depends on the recipe, but usually potatoes, chestnuts or rice. Last but not least, to finish off the night they eat a French yule log cake called Bouche de Noel. | Traditional Christmas Dinner

17: Table Of Contests: 1&2................. French Breakfasts 4,5,6,7...................French Lunches 8,9,10....................French Dinners 11-15.......................French Desserts 16..........................French Christmas

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  • By: Lizzie S.
  • Joined: almost 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: 7_Schaff_ cookbook
  • Tags: None
  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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