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8_Doan_French cook book

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S: "James Doan is the Greatest Cook on Earth" -Julia Childs

BC: James Doan is a billionare in Wilmette, Illinois.

FC: Jimmy Doan's Amazing Cooking Recipes and Techniques By: James Doan

1: Table of Contents Petit-Déjuner.............2 Déjuner......................6 Diner......................12 Desserts.....................18 Conclusion written by James Doan..............23

2: 2 | Basic Crepes A famous French food that you can put practically anything on. Great with nutella and syrup. 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 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 1/4 cup for each crepe. Tilt the pan 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. Did you know: did you know that the crepe originated from Brittany, which is in the northwest region of France.

3: 3

4: Breakfast Honeyed Fruit Salad Recipe | A great breakfast salad that can be made with a kiwi. Ingredients: * cup dry white wine * 3 tablespoons plus 2 teaspoons honey * 2 tablespoons lemon juice * teaspoon lemon zest * 1 tablespoon granulated sugar * 1 pint strawberries, hulled * 2 pears, cored * 2 peaches, pitted * cup sweet cherries, pitted Directions: Process the white wine, honey, lemon juice, lemon zest, and granulated sugar in a blender until the dressing is smooth. Chill for 20 minutes before serving. Cut the strawberries in Halve or quarters, cut pears and peaches into 3/4-inch pieces, and cut the cherries in half. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill. | 4

5: Did You Know: Did you know that the Babylonians were known to put vinegar and oil on greens two thousand years ago! | 5

6: Lunch Pan Bagnat Recipe a popular tuna salad sandwich that is sold at beachside stands on the French Riviera. | Ingredients: * 2 cloves garlic, pressed * 1/3 cup olive oil * 1 baguette * 12oz oil-packed white albacore tuna, drained * 1/3 cup red onion, sliced paper-thin * 2 tablespoons capers * 2 tablespoons red wine vinegar * Tomato slices Directions: 1. In a small bowl, mix the garlic and olive oil. Split the baguette lengthwise and brush the cut surfaces with a thin layer of the garlic oil. 2. In a medium bowl mix the tuna, red onion, capers, red wine vinegar, and just enough garlic oil to make the mixture a tuna salad consistency. 3. Line the baguette with the tomato slices and tuna salad. 4. Wrap the sandwich tightly and chill for several hours before serving. | 6

7: 7 | Did You Know: Did you know that The Statue of Liberty was made in France, and given to the United States as a gift. The statue’s face is thought to be modelled on that of Isabella Eugenie Boyer, the Parisian wife of sewing machine manufacturer Isaac Singer.

8: Lunch Sweet Potato Casserole Burmuda A great small lunch that can be eaten with friends. | INGREDIENTS: * 1 cup packed brown sugar * 1 cup chopped pecans * 1/2 cup self-rising flour * 1/2 cup (1 stick) melted butter * 3 cups mashed cooked sweet potatoes * 1 cup granulated sugar * 1-cup coconut flakes * 1/2 cup raisins * 2 eggs, lightly beaten * 1 teaspoon vanilla extract * 1/4 cup heavy cream (optional) Directions: 1. For the topping, in a bowl combine the brown sugar, nuts, flour and 1/4 cup of the melted butter and stir together with a fork. 2. In a different large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs and vanilla. If the mixture seems too thick you can stir in up to 1/4 cup heavy cream. 3. Pour into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown. Makes up to 6 to 8 servings. 8

9: Did You Know: Did you know that The Languedoc-Rousillon city of Nmes is the birthplace of jeans. The distinctive fabric was imported to California by Levi Strauss in order to make tough work trousers for gold diggers. Denim is short for “de Nmes” | 9

10: Lunch Warm French Lentil Salad with Smoked Sausage | ingredients: 1-1/2 cups du Puy lentils (about 10 oz.) 3 fresh thyme sprigs 2 bay leaves 3 garlic cloves, smashed 1/4 tsp. black peppercorns 1 small onion, peeled 1 small carrot, peeled and split lengthwise 8 oz. smoked sausage, such as kielbasa 1 cup dry white wine or dry white vermouth 2-1/2 Tbs. red-wine vinegar; more as needed 2 tsp. Dijon mustard Kosher salt 3 Tbs. extra-virgin olive oil 3 Tbs. walnut oil 1/4 cup chopped fresh flat-leaf parsley 1/4 cup finely chopped scallions (3 to 4 scallions) Freshly ground black pepper Directions: 1. Pick over and rinse the lentils, and put them in a 3- to 4-qt. saucepan. Pile the thyme, bay leaves, garlic, and peppercorns on a 5-inch square of double-layer cheesecloth. Gather up the edges and tie into a little pouch with kitchen twine. 2. Add the pouch to the pan along with the onion and carrot. Fill the pan with cold water to cover the lentils by about 2 inches, and bring to a boil over medium-high heat. Immediately lower to a gentle simmer—boiling can break the lentils—and simmer, uncovered, until just tender, 30 to 40 minutes. (If the water level drops below the surface of the lentils as they simmer, add a little more water.) | 10

11: 3. Meanwhile, put the sausage in a small saucepan or deep skillet. Add the wine and enough water to cover by about 1/2 inch. Bring to a simmer. 4. Reduce the heat as needed to cook at a bare simmer (bubbles should only occasionally break the surface), uncovered, until a metal skewer inserted into the center comes out feeling hot to the touch, 15 to 20 minutes. 5. While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1-1/2 Tbs. of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste with salt. Serve. | 11 | Did You Know: Did you know that France’s national day, July 14th, is nothing to do with the storming of the Bastille in 1789. Despite being called Bastille Day in English, the holiday celebrates the Fte de la Fédération, which happened on the same date the year after. Ironically, this massive public feast was originally designed to celebrate the monarchy – not something the revolutionaries of the Bastille will have had in mind.

12: Dinner Recipe for French onion soup Onion soup is one of the all time classics of French cooking and a tradition you will see very often | Ingredients: Onion (1 per person) flour beef stock salt and pepper red wine, port, or brandy (preference) toasted bread gruyere or parmesan (preference) Directions: 1. Fry some onion, perhaps one onion per person, on a low heat in some butter 2. When the onions have softened nicely and just starting to brown, sprinkle a little flour on them and stir in well 3. Add some stock, ideally beef stock, and sir to thicken - add it little by little, stirring in well after each addition, heating over a low heat 4. Add salt and pepper, bring to the boil, reduce the heat and cover. You might like to add a dash of red wine, port or brandy, according to your preferences 5. Simmer for 30 minutes 6. To serve, put a piece of toasted bread in the bottom of the bowl and ladle the soup on top 7. Sprinkle a handful of gruyere or parmesan on top of the soup at the time of serving | 12

13: 13 | Did You Know: Did you know French was the official language of England for over 300 years. No wonder the politicians get uppity when international affairs are conducted in English.

14: Dinner Boeuf bourguignon French It is much better to cook this in a large cast iron casserole so that all the flavour from the browning stage is not lost. | This dish should be started the day before! Ingredients: 1 Kg Chuck Steak* cut into 100gm cubes (about 4 inches) Large carrot roughly chopped Large onion chopped Two fresh bay leaves Two cloves garlic crushed in their skins Two cloves One bottle robust red wine Ten black peppercorns Tablespoon Madeira Beurre manie (teaspoon flour and teaspoon butter mashed together) Tablespoon butter Chopped parsley Olive oil Directions: 1. Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours. 2. When ready to start cooking, take the meat out of the marinade and dry it thoroughly on kitchen paper. In a casserole heat a tablespoon each of oil and butter until the butter stops foaming and then add the meat pieces four at a time. 3. Brown them over a high heat on all sides – they should look really crusty almost like a steak – and then take them out of the pan and add the next four, until you have a pile of fragrant beef. 4. Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140C) for three hours. | 14

15: 5. It is worth checking the meat every hour and if the level of liquid has dropped and the meat looks a little exposed, turn it over gently in the liquid. Even if the meat looks burned, don’t be alarmed and don’t add more liquid – you need the gentle reduction of the sauce and the darkening of the meat for flavor – if the pan looks totally dry, your oven thermostat has broken!Towards the end of the cooking time, gently poke the meat with a fork – it is done when it starts to break apart when you do this.Take the casserole from the oven and carefully lift out the meat into a warm dish and set to one side.Strain the sauce into a clean pan and place it over a low heat. 6. Allow it to come to a gentle boil. Add the Madeira and reduce until it tastes as strong as you like – the sauce should become almost syrupy. Whisk in the butter and flour mix and keep whisking until blended.Add the meat back to the sauce to heat through and serve a couple of large chunks per person with the sauce poured over, scattered with chopped parsley | 15 | Did You Know: Did you know The bikini was invented at the same time in 1946 by two French designers working independently of each other. Jacques Heim got his out first, calling his two-piece bathing suit l’Atome. However, rival Louis Reard trumped him by hiring a skywriter to advertise his Bikini over the Riviera, and his name stuck.

16: Dinner Cassoulet Cassoulet is a staple winter dish in much of the south of France. | Ingredients: 500gm white haricot beans, soaked overnight Pork (quantity according to number of people) Confit de canard (1 portion per person) Toulouse (fat) pork sausages (1 per person) Large tin of tomatoes 5 cloves of garlic Tomato puree Chorizo sausage (15cm if a thumb thickness sausage, 2 cm if a wrist sized sausage, finely chopped) 10 crushed cloves (I consider these indispensable!) Note: from Toulouse, not all regional variations of cassoulet include preserved goose/duck. The chorizo and crushed cloves will make the cassoulet much richer, but are not in a traditional cassoulet recipe) Directions: 1. Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot 2. Add the haricot beans, diced chorizo, garlic, tomatoes, tomato puree, salt, pepper and crushed cloves | 16

17: 3. Add enough water to cover, and simmer for an hour or so 4. During the hour, fry the sausages, again in some of the goose fat 5. At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes. 6. It is sufficient to eat just with lots of fresh bread. There are lots of variants on cassoulet recipes so don't worry too much about changing and substituting ingredients. 7. Save any remaining goose fat for next time you make roast potatoes! | 17 | Did You Know: Of all the non-landlocked countries in the world, Monaco has the world’s shortest coastline.

18: Dinner Navarin Navarin is a traditional (and delicious) French stew | Ingredients: 1.5kg lamb shoulder, bone and fat removed 10 baby / small onions 2 cloves garlic Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a couple of each, according to what is in your garden! Peas or green beans Chicken stock 2 tablespoons tomato puree glass white wine Bouquet garni Directions: 1. Cut the lamb into bite-size cubes 2. Chop the vegetables into chunks, peel and cut in half the onions, peel and crush the garlic 3. Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, just enough to cover the bottom of the pan, then remove it as it is done and do the next batch 4. In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and continue stirring (over a medium heat) for another couple of minutes. | 18

19: 5. Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the meat, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point. Pour the stock on top, and add a little water if the stew is not covered completely. 6. Simmer gently for an hour, then add the peas or green beans 7. Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be soft, but not diappeared into the sauce. 8. This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread. | Did You Know: Did you know that Due to overseas départements and territories. France is spread over four continents – Europe, North America, South America and Antarctica. It is also has shores on the Atlantic, Pacific, Indian and Southern oceans. | 19

20: Dessert French Apple Tart A creamy apple tart from Normandy. It is very popular in France. | Ingredients 8-inch sweet short paste 1 lb apples (such as Golden apples) 1 cup sugar 1 egg 1/4 cup flour 1 tsp cinnamon 1/2 cup whipping cream 3 tb cognac or calvados brandy Directions: 1: Preheat oven to 375 F / 190 C. 2: Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool. 3: Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples. 4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes. Keep warm until ready to serve Did You Know: Did you know that apple pie in the 14th century had no sugar! | 18 | Did You Know: Did you know Cinderella didn’t have glass slippers until Parisian Charles Perrault made his own version of an old Chinese tale. It is often thought that this came from a mistranslation in the English version, but Perrault specifically refers to glass, not squirrel fur. The confusion comes from the similarities between ‘verre’ and ‘vair’.

21: French Apple Tart | 19

22: cherry cake French cherry cake great with cream | Ingredients: 125gm (4 oz) self raising flour 3 eggs 8 dessertspoons sugar milk cherries - best with fresh ripe cherries, ideally stoned (I don't bother but I have a tolerant family) Directions: 1. Beat/whisk the eggs, then add the sugar and beat that in to the eggs 2. Add the flour to the mix, and beat it in - you will probably need to use a fork, since it is too thick for a hand-held whisk and the recipe is too quick to bother getting the food-mixer out 3. Add a small amount of milk, perhaps 1/2 a cup, and mix well in. The consistency should be half-way between double cream and single cream - quite smooth but not at all watery. A cherry placed in the cake mix should stay put, not roll around! 4. Pour the mix into a tart/quiche type dish, quite low and flat 5. Add the cherries, carefully laid in an attractive pattern if it is for a dinner party (careful, this can add 2 minutes to the preparation time) 6. Cook in a PREHEATED hot oven (225degrees c / gas 7) for about 35-40 minutes, then remove. You can sprinkle some sugar on top if you want it to look even more sophisticated. 7. Serve your chery cake, ideally still hot but still nice cold, with a big blob of creme fraiche. Yum | 22

23: Did You Know: Did you know The stripes of the French flag are equal width, except on the version used by the Navy, for which the red stripe is biggest. | 23

24: Dessert Creme Brulee French | Ingredients: 4 egg yolks 300ml whipping / double cream vanilla pod 1 tablespoon caster sugar demarara sugar Directions: 1. Heat the cream gently in a saucepan with the vanilla pod 2. Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously 3. Remove the vanilla pod and divide the mixture between the ramekins (little creme brulee dishes) 4. Put the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins. 5. Put in a preheated oven (160-170 degrees C) for 30 minutes 6. Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage. 7. Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes. 24

25: 8. Or use a propane blowtorch if you have one to hand. 9. The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft. | Under laws that no-one has ever got round to removing from the statute book, it is illegal to call a pig Napoleon. | 25

26: Conclusion | French cooking has always been considered an art. Many French dishes are hard to make an easy to mess up. For example, a souflee must be made with great percision or else it will deflate and the attractiveness of a dish will dissappear. Also, in Frace there are many traditions that are hard not to break. One must hold their fork and knife in each hand and are not supposed to be put in their lap. Many of the worlds greatest chefs came from a French country such as Hubert Keller. Other great chefs have gone to France to learn how to cook. Julia Childs is the best example. The French have always been known for their great cooking and always will be.

27: Sites: http://allrecipes.com//Recipe/Basic-Crepes/Detail.aspx http://www.cuisine-france.com/recipes/apple-pie.htm http://www.francethisway.com/frenchfood.php http://frenchfood.about.com/od/salads/r/panbagnat.htm http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=151 http://www.suite101.com/content/french-facts-20-trivia-snippets-a13742 http://www.finecooking.comhttp://www.suite101.com/content/french-facts-20-trivia-snippets-a13742/recipes/warm-french-lentil-salad.aspx?nterms=50134,50038 http://www.francethisway.com/frenchrecipes/boeufbourgignonrecipe.php http://www.google.com/imgres?imgurl=http://www.giteboisseau.fr/images/boeuf_bourguignon.jpg&imgrefurl=http://www.usmeetsuk.com/2010/01/boeuf-bourguignon-for-sunday-dinner/&usg=__5y5blrriwl98Lp2fWV-O9SEZxFk=&h=500&w=404&sz=142&hl=en&start=0&zoom=1&tbnid=nfKaj9wPlYFP8M:&tbnh=175&tbnw=131&prev=/images%3Fq%3DBoeuf%2Bbourguignon%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D647%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=134&vpy=70&dur=6950&hovh=250&hovw=202&tx=139&ty=164&ei=6G0FTbqdK8KmnAfF16XoDQ&oei=6G0FTbqdK8KmnAfF16XoDQ&esq=1&page=1&ndsp=16&ved=1t:429,r:0,s:0 http://www.francethisway.com/frenchrecipes/cassouletrecipe.php http://www.francethisway.com/frenchrecipes/navarinrecipe.php http://www.francethisway.com/frenchrecipes/frenchcherrycake.php \http://www.francethisway.com/frenchrecipes/cremebruleerecipe.php

28: http://www.google.com/imgres?imgurl=http://www.frenchduck.com/cassoulet-ambiance.jpg&imgrefurl=http://www.frenchduck.com/2006/08/cassoulet_festival_at_castelna.html&usg=__EK-LqvBeijLVQv35Iu7WOtlB9oU=&h=262&w=338&sz=33&hl=en&start=0&zoom=1&tbnid=PuzCtHSdJ-SuIM:&tbnh=166&tbnw=238&prev=/images%3Fq%3Dcassoulet%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D647%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=812&vpy=100&dur=3819&hovh=198&hovw=255&tx=123&ty=133&ei=IX8FTfGxH8aRnwer9ZnoDQ&oei=IX8FTfGxH8aRnwer9ZnoDQ&esq=1&page=1&ndsp=15&ved=1t:429,r:3,s:0 http://www.google.com/imgres?imgurl=http://www.thehobbsdigest.com/the_hobbs_digest/images/2007/05/02/navarin_smaller.jpg&imgrefurl=http://www.thehobbsdigest.com/the_hobbs_digest/2007/04/navarin_printan.html&usg=__4CFwwTLBczOwKSsYfFEAVg9his0=&h=360&w=480&sz=90&hl=en&start=0&zoom=1&tbnid=LixUSRnmrmvM6M:&tbnh=158&tbnw=210&prev=/images%3Fq%3DNavarin%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D647%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=367&vpy=89&dur=2449&hovh=194&hovw=259&tx=130&ty=94&ei=54MFTeKILsi-nAey5aDoDQ&oei=54MFTeKILsi-nAey5aDoDQ&esq=1&page=1&ndsp=15&ved=1t:429,r:1,s:0 http://www.google.com/imgres?imgurl=http://www.schooljournals.net/environment/media/Pictures%2520Marina/recipes/cherry_clafoutis.jpg&imgrefurl=http://www.schooljournals.net/environment/index.php%3Faction%255B%255D%3DIArticleShow::showArticle%28%2713126%27%29&usg=__x3YM5c7muq8aXRpRVXt_KYQfZYY=&h=300&w=400&sz=20&hl=en&start=0&zoom=1&tbnid=lwEZQQatoIcpaM:&tbnh=168&tbnw=236&prev=/images%3Fq%3Dcherry%2Bcake,%2Bfrom%2Bfrance%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1280%26bih%3D647%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=844&vpy=99&dur=1536&hovh=194&hovw=259&tx=129&ty=130&ei=rJIFTZOgKaS2nAfA8ennDQ&oei=rJIFTZOgKaS2nAfA8ennDQ&esq=1&page=1&ndsp=15&ved=1t:429,r:3,s:0

29: http://www.google.com/imgres?imgurl=http://www.dessert.net.au/images/creme-brulee-a-la-lavande200711211.jpg&imgrefurl=http://www.dessert.net.au/crme-brle/&usg=__SdbyRkEJv2jH1kULVWA219cL1wk=&h=3479&w=3819&sz=5095&hl=en&start=0&zoom=1&tbnid=G9HBmxRCiMRHzM:&tbnh=143&tbnw=154&prev=/images%3Fq%3Dcreme%2Bbrulee%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26sa%3DX%26rls%3Dorg.mozilla:en-US:official%26biw%3D1235%26bih%3D639%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=319&vpy=274&dur=3777&hovh=214&hovw=235&tx=147&ty=85&ei=8KAGTZ_cOcqjnQe4kamGCQ&oei=8KAGTZ_cOcqjnQe4kamGCQ&esq=1&page=1&ndsp=18&ved=1t:429,r:7,s:0

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