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FC: France | 2012 | Paris Jasmine Cuffee

1: France is located mid-way between the equator and the North Pole. This gives France a temperate climate. Most areas do get extremely hot or cold. Along the Mediterranean coast, the warm Gulf Stream current provides for mild winters and hot, dry summers. Mountain areas tend to be colder, with considerable rain and snow. Wheat and maize change slightly during season change and additional crops are grown and they switch crops as the season change. the Geographic size: 212,935 square miles, mostly flat plains or gently rolling hills in north and west.

2: Main agricultural products | Wine, beverages, wheat, meat, and dairy products are the principal exports.

3: Historical Info | The official Name for French is the France Republic | France was one of the earliest countries to progress from feudalism to the nation-state. Its monarchs surrounded themselves with capable ministers, and French armies were among the most innovative, disciplined, and professional of their day | During the reign of Louis XIV (1643-1715), France was the dominant power in Europe.

4: Main Languages and Religions | Indo-European (Romance group) | About 122 speck | Major religions in France include the Roman Catholic Church, various Protestant churches, Judaism, the Russian Orthodoxy, and Armenian Christianity, Islam amongst others.

6: Holiday celebrations (food related) | Easter is an important holiday for the French because it is manly Roman Catholic country.

7: On easter they eat Chickens and rabbits and Chocolate fish.The children receive colorfully decorated eggs.

8: National Foods | Profiterole: cream puff (US) or choux la crme is a choux pastry ball filled with ice cream. | Total Time:1 hr 15 min Yield:24 profiteroles Ingredients: 3/4 cup heavy cream 1 tablespoon butter 1/2 pound semisweet chocolate, cut in chunks 1/4 teaspoon pure vanilla extract1 cup water 1/2 cup (1 stick) unsalted butter 1 teaspoon sugar Pinch salt 1 cup sifted all-purpose flour 1 teaspoon baking powder 3 large eggs 1 quart vanilla ice cream

9: Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired. | Directions:

10: INGREDIENTS: 1/2 lb bacon slices 20 pearl onions, peeled, or 1 large yellow onion, sliced 3 lbs chicken thighs and legs, excess fat trimmed, skin ON 6 garlic cloves, peeled Salt and pepper to taste 2 cups chicken stock 2 cups red wine (pinot noir, burgundy, or zinfandel) 2 bay leaves Several fresh thyme sprigs Several fresh parsley sprigs 1/2 lb button mushrooms, trimmed and roughly chopped 2 Tbsp butter Chopped fresh parsley for garnish | Coq au Vin:

11: 1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces. 2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.) 3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard. 4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve. Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish. | Directions:

12: Ingredients 12 medium leeks, trimmed 12 carrots, peeled and halved crosswise 12 stalks celery, halved crosswise 1 large onion, quartered and studded with 4 cloves 4 pounds boneless rump roast or top or bottom round 2 pounds beef shanks, about 1 1/2-inches thick 2 pounds oxtail or beef short ribs 1 (2-pound) marrow bone, cut into 2-inch pieces 1 bouquet garni 1 tablespoon coarse sea salt 1 teaspoon black peppercorns 2 bay leaves 6 small turnips, peeled and quartered 1 medium rutabaga, peeled and cut into eighths 1 1/2 pounds small new potatoes 8 slices French bread, plus additional for passing with marrow bones 2 cloves garlic, peeled | Pot au Feu a traditional wintry beef stew.

13: in a large stockpot place 6 leeks, 6 carrot pieces, 6 celery pieces and onion. Tie each piece of meat individually to hold its shape during the long cooking time, and place on top of the vegetables. Add 2 marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns. Add enough water to cover and bring to a boil over high heat. Reduce the heat and simmer partially covered for 3 hours, skimming any foam which forms on the top.Strain the broth and discard the cooking vegetables. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones and vegetables except the potatoes. Bring the broth to a simmer and cook, partially covered, for 1 hour, adding the potatoes after a 1/2 hour. Remove the meat from the broth and discard the trussing strings. Carefully remove the vegetables from the broth, place them on a large serving platter, and moisten with some broth. Cover and keep warm.Strain the broth and discard any remaining vegetables. Carve the meat and place on the serving platter with the vegetables. Cover and keep warm. Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the croutons and serve as a first course. Pass the marrowbones at the table and serve with additional toast for spreading the marrow. Serve the meat and vegetables as a main course with desired condiments.

14: Ingredients 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water | baguette

15: Directions Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

16: Duchess potatoes | 3 lbs russet potatoes , peeled and quartered 2 large eggs (or use 2 extra large eggs, or use 3 medium eggs) 7 tablespoons melted butter , divided (no subs!) 1 pinch dried dill 1 pinch garlic powder (optional) 1 teaspoons salt teaspoon black pepper 2 tablespoons grated parmesan cheese 4 tablespoons 18% table cream (you may have to use more cream if needed) cup melted butter 1 -2 dash paprika (optional) Re | Ingredients

17: Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl. Cool the potatoes for about 20 minutes at room temperature. Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream). Season with more salt and pepper if needed to taste. Spoon the potato mixture into a pastry bag fitted with a large star tip. Pipe the mixture into 12 mounds onto a large greased baking sheet/s. Melt the 1/3-1/2 cup butter and drizzle over the potatoes. Sprinkle a very small amount of paprika over each mound (this is only optional). Set oven to 400F.Bake for about 18-20 minutes or until golden brown. | Directions:

18: COMMON OR EXOTIC FOODS IN FRENCH | Quiche

19: Crpe | Rillettes | Gruyre Cheese Gougres

20: Lavender A small aromatic evergreen shrub apart of the mint family, with narrow leaves and bluish-purple flowers | a low subshrub having narrow, aromatic leaves used for seasoning.

21: Popular Herbs and spices Cooking | Basil is the most popular herb in France. | Basil-An aromatic annual herb (genus of the mint family, native to tropical Asia

22: Rosemary has a bright, refreshing flavor that complements poultry and vegetable recipes.

23: Fresh sage leaves have a subtle flavor and taste fantastic when added to salad dressing, soups, or sauces

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  • By: jasmine C.
  • Joined: almost 5 years ago
  • Published Mixbooks: 1
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  • Title: French.
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  • Published: almost 5 years ago

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