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whitcomb_8_vlasic - Page Text Content

S: Click Here to Enter Spine Tezt

BC: Désolé pour les accents Mixbook can be pretty annoying

FC: French Cookbook 2010 Kate Whitcomb Period 8

1: Table of Contents | Petit Dejeuner Crepe- Page 2 Eggs & Prawns in a Brioche- Page 4 Dejeuner Croque-Monsieur- Page 5 Quiche Lorraine- Page 6 Lentil Salad w' Smoked Sausage- Page 8 Diner Soupe l'Oignon Gratinée- Page 10 Soufflé au Fromage - Page 12 Salade de Tomates et Mozzarella- Page 14 Entremets Pommes au Four- Page 16 Creme Caramel- Page 17 Poire Belle-Hélene- Page 18

2: Petit Dejeuner- Crepe | The crepe is a thin type of pancake that can be served for breakfast, lunch or dessert. | Ingredients (for batter): -200g of flour -1 egg -Half a liter of milk -25g of butter -2 pinches of salt | 2

3: 1) Pour flour, salt and the egg in a bowl 2) Melt the butter and add it into the mixture 3) Stir until you have incorporated the flour 4) Pour milk into mixture 5) Let batter sit for at least an hour 6) Pour butter into the pan, then the batter 7) Heat on stove on both sides of the crepe until they are a golden brown color This recipe makes four crepes | 3

4: Petit Dejeuner- Eggs & Prawns in a Brioche | Ingredients: -4 individual brioches -6 eggs -3.5 fl oz of sour cream -200g of shelled prawns -40g of butter -paprika -fresh dill -salt & pepper | 1) Beat the eggs 2) Pour the butter in a saucepan. Pour in eggs along with salt & pepper 3) Wisk at low flame until becomes smooth mixture 4) Take off flame; add the cream, prawns and dill 5)Heat brioches at 357 degrees for about five minutes 6) Open up brioches, empty some of the insides and pour eggs inside. Spread paprika too | An uncommon breakfast meal that is quite easy to make | 4

5: The croque monsieur, literally meaning 'Crunch Mister,' is a type of sandwich originating in France | Ingredients -Butter -Sandwich Bread -Ham -Cheese | 1) Butter the sandwich bread 2)Place the ham and cheese on the bread 3) Melt sandwich in oven for ten minutes | Dejeuner- Croque-monsieur | If you want to make a croque-madame, add an egg to the sandwich | 5

6: Dejeuner- Quiche Lorraine | Ingredients: - 200 g lardoons (diced bacon) - 6 eggs - 7 oz single cream - 60 gr of semi soft cheese - 1 tomato - 1 Tbs of Dijon mustard - Salt, pepper & grated nutmeg - Butter - Pastry for crust | A type of quiche that originated from Lorraine (east France) | 6

7: 1) Pre-heat oven to 200-400 degrees (celsius) 2) Grease the pie dishes with butter 3) Cut tomatoes into thin slices 4) Use fingers to put pastry onto pie dish. Use flour if necessary 5) Bake pastry in oven for five to ten minutes 6) Fry lardoons in a pan until they are brown & crispy 7) In the meantime, beat the eggs in a bowl with a fork. Use cream for seasoning 8) Pour lardoons in with the eggs. Try to leave the grease in the frying pan. Beat mixture again 9) Brush each quiche pastry with dijon mustard 10) Cover pastry in cheese, then tomatoes 11) Pour the egg and lardoon mixture into the pastry and bake your quiche for 15- 20 minutes | 7

8: - 1-0.5 cups du Puy lentils - 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 - 2-0.5 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 | Dejeuner- Lentil Salad w' Smoked Sausage | 8

9: 1) Rinse lentils & put them in a saucepan 2) Put the thyme, bay leaves, garlic, and peppercorns onto a 5-inch square of double-layer cheesecloth 3) Tie edges of cheesecloth together into a little pouch using kitchen twine 4) Place the pouch in the saucepan with the lentils. Add the onion and the carrot 5) Fill the pan with cold water. Boil in a simmer so the lentils won't burn 6) Put sausage in a different saucepan. Add wine & water, then cook on the oven 7) Whisk 1-0.5 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. 8) Drain the lentil & get rid of the herb pouch. Put in bowl along with 1 tsp. salt and the remaining 1 tbs. vinegar 9) Drain sausages & cut them into 0.25 inch rounds. Add sausage and some vinaigrette to lentils. Stir in the parsley and scallions, and season with a generous amount of black pepper, & some more salt and vinegar | 9

10: Diner- Soupe l'Oignon Gratinée | -250 grams brown onions - 80 grams swiss cheese - 30 grams butter - 3 spoons olive oil - 1 glass white wine - 1 Tbspoon plain flour - 4 slices toasted farmhouse bread - salt & pepper - 1 liter of warm water | A vegetarian soup usually served to celebrate New Year's Day | 10

11: 1) Pre-heat the oven 2) Grate the cheese 3) Melt the butter and the oil into a thick saucepan. Add onions in and let it cook for about five minutes 4)Pour the wine and the water onto the saucepan. Add the salt and pepper too. Let it cook for 15-20 minutes 5) Pour soup evenly in the bowls. Put grated cheese on top and float the toast in each This recipe serves four people | 11

12: Diner- Soufflé au Fromage | Ingredients: - 70g swiss cheese (comté or gruyre type) - 30g butter - 20g plain flour - 9 fl oz milk - 4 eggs - salt, pepper & grated nutmeg | 12

13: 1) Pre-heat oven to 350 degrees fahrenheit 2) Butter soufflé dishes & thinly grate the cheese 3) Separate egg whites from yolks & beat the whites in an electric mixture until thick & frothy 4) Prepare béchamel (white sauce) by melting the butter in a saucepan on a medium flame. Then pour the flour onto the pan. Stir with wooden spoon 5) Pour milk onto saucepan and continue stirring for about ten minutes (must be thick) 6) Add enough nutmeg, salt & pepper, and take off the fire 7) Add cheese then egg yolks 8) Turn vigourously to get a homogeneous mixture. Then add egg whites with rubber spatula 9) Pour mixture into four soufflé dishes and bake for twenty-five minutes | 13

14: Diner- Salade de Tomates et Mozzarella | Ingredients: - 6 tomatoes - 250g mozzarella cheese - 8 leaves of fresh basil - 4 Tbs olive oil - Salt & pepper | A fresh entrée that is best eaten in the summer | 14

15: 1) Wash the tomatoes and cut them in slices of around 5 mm 2) Strain the mozzarella and slice them about same thickness 3) Wash the fresh basil leaves and cut them into rather thin strips 4) In a large plate, lay the mozzarella slices & put salt and pepper on each side. Do same steps with tomatoes, but only use the salt 5) Alternate layers of tomatoes and mozzarella slices into 4 ear dishes 6) Drizzle olive oil and a bit of basil on each layer, including the last one 7) Serve fresh | 15

16: Ingredients: - 4 big sour apples - 7 fl oz cider - 10g (unsalted) butter - 10g granulated sugar - 4 pinches cinnamon - the juice of half a lemon | Entremets- Pommes au Four | 1-Pre-heat oven to 400 degrees farenheit 2- Wash the apples and unscore them. Lay them in a oven oval dish. Pour the cider and the lemon juice on them. 3- In their central wholes put a bit of butter, and a pinch of cinnamon 4- Bake for 30 to 40 minutes, then sprinkle the sugar on them. 5- Serve hot. | A light easy-to-make dessert | 16

17: Entremets- Creme caramel | Ingredients: - 1 liter whole milk - 6 eggs - 120g sugar - 20g vanilla sugar - 1 vanilla bean Ingredients for caramel: -160g sugar - 5 Tbs water | 1) Make the caramel by mixing the sugar and water together in saucepan and boiling for several minutes 2) Pour caramel in soufflé dish when ready. Swirl to coat bottom with caramel. Do for every dish 3) Pre-heat oven to 350 degrees farenheit 4) Mix the milk vanilla sugar and regular sugar in saucepan 5) Split the vanilla pod and add that in 6) Boil at low-medium flame 7) Meanwhile beat the eggs until they are frothy 8) Pour milk in with eggs when ready 9) Pour mixture evenly into the soufflé dishes. Bake for 35-40 minutes | 17

18: Ingredients: - 4 large & ripe pears - Half a lemon - 70g sugar - 8 fl oz water - 8 vanilla ice cream balls - 200g black chocolate - 2 Tbs sour cream | Entremets- Poire Belle-Hélene | 18

19: 1) Peel pears & rub them with the lemon to prevent from getting dark 2) Cut pears in half and remove core 3) Pour the water, sugar, and remaining lemon juice into saucepan. Mix together, then let simmer for three minutes 4) Put pears in mixture letting them poach for five minutes. Turn pears upside down once or twice 5) Strain, but keep the juice 6) Cut chocolate into small squares and put them in a small saucepan 7) Melt on low heat, stirring with wooden spoon until smooth. Chocolate can't stick to pan 8) Add two scoops of ice cream to each pear 9) Add sour cream to chocolate, then add mixture to each pear | 19

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  • By: Kate W.
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  • Title: whitcomb_8_vlasic
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  • Started: over 7 years ago
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