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8_Cipinko_CookBook - Page Text Content

FC: French Cookbook | By Maddie Cipinko

1: 1 | Table of Contents | Page 3: gaufres belges Page 4: crepes a la vanille | Dejeuner | Page 5: souffle au fromage Page 6: quiche lorrain Page 7: salade niscoise | Diner | Page 8: ratatouille Page 9: chateaubriand Page 10: coq au vin | Petit-dejeuner | Page 11: bouffees creme Page 12: eclair Page 13: madeleines | Dessert | Page 2: Introduction to French Food

2: Introduction to French Food | The French consider food to be an art form. Therefore, many of their meals are very elaborate. Although they do have simple meals as well, many of the recipes from France are intricate and difficult to make. Several chefs in France believe in using local ingredients since they are fresher and don't require being shipped. In addition, areas of France that are next to neighboring countries often adapt some of that countries cuisine. Overall, French cooking is often tradition based. If you are dining in France, you will likely encounter a wide variety of meals and cooking styles. | 2

3: * 1 (.25 ounce) package active dry yeast * 1/4 cup warm milk (110 degrees F/45 degrees C) * 3 egg yolks * 2 3/4 cups warm milk (110 degrees F/45 degrees C) * 3/4 cup butter, melted and cooled to lukewarm * 1/2 cup white sugar * 1 1/2 teaspoons salt * 2 teaspoons vanilla extract * 4 cups all-purpose flour * 3 egg whites | 1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. 2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. 3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven. | g a u f r e s b e l g e s | A waffle that originated in Belgium | Recipe | Ingredients | 3

4: Ingredients * 1 1/2 cups milk * 3 egg yolks * 2 tablespoons vanilla extract * 1 1/2 cups all-purpose flour * 2 tablespoons sugar * 1/2 teaspoon salt * 5 tablespoons melted butter | 1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. 2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. 3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve. | vanilla crepes | c r e p e s a l a v a n i l l e | Thin vanilla flavored french pancake | Recipe | 4

5: 1-Pre-heat oven to 180C / 350F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater). 2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy. 3- 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). 4- Add enough nutmeg, salt & pepper, and remove from fire. 5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula. 6- Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4. 7- Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown. Do not open oven door for they would deflate. | s o u f f l e a u f r o m a g e | - 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 | Ingredients | Recipe | a light, fluffy baked cake with egg yokes and cheese | 5

6: * 1 recipe pastry for a 9 inch single crust pie * 12 slices bacon * 1 cup shredded Swiss cheese * 1/3 cup minced onion * 4 eggs, beaten * 2 cups light cream * 3/4 teaspoon salt * 1/4 teaspoon white sugar * 1/8 teaspoon cayenne pepper | 1. Preheat oven to 425 degrees F (220 degrees C). 2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. 3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. 4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. | q u i c h e l o r r a i n e | Recipe | eggs mixed with bacon and cheese baked in a pie crust | 6

7: * 1/2 pound new potatoes, quartered * 1/4 cup chopped fresh parsley * 1/4 cup pitted nicoise olives * 1/2 onion, thinly sliced * 1 (6 ounce) can tuna * 1/3 pound fresh green beans - rinsed, trimmed and blanched * 1/2 pound mixed salad greens * 1 cup lemon vinaigrette * 3 hard-cooked eggs, quartered * 3 roma (plum) tomatoes, thinly sliced * 1 tablespoon capers * 4 anchovy filets | 1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. 2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. 3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies. | Mixed greens topped with tuna and fresh vegetables | S a l a d e n i c o i s e | Recipe | Ingredients | 7

8: 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. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. 3. 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. 4. Bake in preheated oven for 45 minutes. | * 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 | r a t a t o u i l l e | A vegetable dish fried and stewed in oil. It can be served cold or hot. | Ingredients | Recipe | 8

9: 1. Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour. 2. Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle. | * 2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick * 2 tablespoons vegetable oil * freshly ground black pepper to taste * 2 tablespoons butter | c h a t e a u b r i a n d | A thick tenderloin of beef often served with a bearnaise sauce. | Ingredients | Recipe | 9

10: 3 lbs. chicken pieces 2 tbsp. butter 1 med. clove garlic, minced 1 (12 oz.) bottle cooking burgundy 1 bay leaf 1/4 tsp. thyme 1/4 tsp. marjoram 1 (8 oz.) can white onions, drained and rinsed 1 (3 oz.) can whole mushrooms, drained | 1.In large skillet, brown chicken well in butter. 2. Add burgundy and spices. Simmer 45 minutes or until chicken is tender. 3. During last 5 minutes of cooking, add onions and mushrooms. 4. Thicken sauce with 2 tablespoons flour and 1/4 cup water made into a paste. | c o q a u v i n | Chicken that is cooked and served in wine that originated from France | Ingredients | Recipe | 10

11: b o u f f e e s c r e m e | 1. Preheat oven to 450 degrees F (230 degrees C). 2. In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet. 3. Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack. 4. In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately. | * 1 cup water * 1/2 cup butter * 1 cup sifted all-purpose flour * 1/4 teaspoon salt * 4 eggs * 1 pint heavy cream * 1 tablespoon white sugar * 1/2 teaspoon vanilla extract * 1/2 cup semisweet chocolate chips | Recipe | Ingredients | A light, thin creme filled pastry, also called a creme puff | 11

12: 1. Line the bottom of a 9x13-inch pan with graham crackers. 2. In a large bowl, combine pudding mix and milk. 3. Stir well. Stir in whipped topping to pudding mixture. 4. Spread half of mixture over graham cracker layer. 5. Top with another layer of graham crackers and the remaining pudding. 6Top all with a final layer of graham crackers and frost with chocolate frosting. 7 .Refrigerate until serving. | e c l a i r | * 2 individual packages graham crackers * 2 (3 ounce) packages instant vanilla pudding mix * 3 cups milk * 1 (8 ounce) container frozen whipped topping, thawed * 1 (16 ounce) package prepared chocolate frosting | Ingredients | Recipe | A creme filled pastry topped with chocolate | 12

13: 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds. 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny. 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full. 4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container. | * 2 eggs * 1/2 teaspoon vanilla extract * 1/2 teaspoon lemon zest * 1 cup confectioners' sugar * 3/4 cup all-purpose flour * 1/4 teaspoon baking powder * 1/2 cup butter, melted and cooled | m a d e l e i n e s | A light shortbread cookie | Ingredients | Recipe | 13

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  • By: Maddie C.
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  • Title: 8_Cipinko_CookBook
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  • Started: over 7 years ago
  • Updated: over 7 years ago