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7_Frank_Cook Book

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1: TABLE OF CONTENTS Le Petite Déjeuner. . . . . 1-3 ~Belgium Waffles ~Crepes Dejéuner . . . . . 4-6 ~Soupe l'Oignon Gratinée ~Leek and Potato Soup ~Salade de Tomates et Mozzarella Diner . . . . . 7-9 ~Beef Bourguignon ~Steak au Poivre ~Ratatouille Dessert . . . . . 10-12 ~Mousse au Chocolat ~Tarte au Sucre ~Congolais

2: Belgium Waffles It's a relief to find one food that actually comes from the country it's named after, and is really popular there as well. Into this class falls that shining example of sugary goodness, the Belgian waffle -- known to French-speakers on its home turf as the gaufre or gauffre | Belgium Waffles 1 c. plus 2 tbsp. self-rising flour 3 tbsp. sugar 1 c. milk 2 eggs, separated 1/2 c. melted butter 1 tsp. vanilla Directions: Mix flour and sugar. Add a little milk and mix well. Combine egg yolks with the remaining milk and mix until smooth. Add melted butter. Beat egg whites until peaks form. Fold gently into batter. Add vanilla and stir. Pour from a cup or pitcher onto hot waffle iron. Bake 5 minutes or until it stops steaming. Remove waffles carefully. Serving Suggestions: Plain with butter and/or powdered sugar. With whipped cream and sliced fresh fruit or canned fruit.s

3: Crepes 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..

4: Soupe l'Oignon Gratinée French onion soup has come a long way since those days and modern onion soup features juicy caramelized onions in beef broth with croutons and a broiled Gruyere cheese topping. | Soupe l'Oignon Gratinée 250 gr [1/2 lb] brown onions 80 gr [3 oz] swiss cheese 30 gr [1 oz] butter 3 spoons olive oil 1 glass white wine (ar.100 ml) 1 Tbspoon plain flour 4 slices toasted farmhouse bread salt & pepper Directions: Pre-heat oven on grill position ; grate the cheese. Melt butter & oil in a large thick saucepan, medium flame, and brown the onions for about 5 minutes. When they are softer, sprinkle the flour on them and stir until blended. Let it on fire for 5 more minutes then pour the wine and the warm water (around 1 liter / 2 pints). Add salt & pepper and simmer for 15 to 20 minutes reducing flame.. Pour the soup evenly in the soup tureens and float the toasts in each. Top with the grated cheese. Let it melt and brown in the oven for a few minutes and serve right away.

5: Leek and Potato Soup Leek and potato soup is a warm creamy soup nice for a cold winter lunch or dinner. | Leek and Potato Soup 3 cups sliced leeks (white and tender green parts) 3 cups peeled and roughly chopped "baking" potatoes) 6 cups water) 1-1/2 teaspoons salt) 1/2 cup sour cream or creme fraiche, optional Directions: Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree, and/or top each portion with a dollop of the cream

6: Salade de Tomates et Mozzarella This is a fresh entrée which is particularly delightful during summer...Of course this comes from Italy but is getting popular in France! | Salade de Tomates et Mozzarella 6 tomatoes 250 gr [9 oz] mozzarella cheese 8 leaves of fresh basel 4 Tbspoons olive oil salt & pepper Directions: Wash the tomatoes and cut them in slices of around 5 mm [1/4-in.] ; strain the mozzarella and slice them about same thickness. Wash the fresh basel leaves and cut them into very thin strips. In a large plate, lay the mozzarella slices and put salt and pepper on each side ; do the same with toamatoes, only with salt. Alternate layers of tomatoes and mozzarella slices into 4 ear dishes, drizzle olive oil and a bit of basel on each layer, including the last one. Serve fresh.

7: Beef Bourguignon Beef Burgundy and boeuf la bourguignonne, is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used anymore. | Beef Bourguignon 4 lb lean beef, cubed 1 1/2 cups red wine 1/3 cup oil 1 tsp thyme 1 tsp black pepper 8 slices bacon, diced 2 cloves garlic, crushed 1 onion diced 1 lb mushrooms, sliced 1/3 cup flour Directions: Marinate beef in wine, oil, thyme and pepper 1 hour at room temp. or overnight in the refrigerator. In large pan, cook bacon until soft. Add garlic and onion sautéing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on low 8-9 hrs.

8: Steak au Poivre 1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1 1/2 inches thick 2 tablespoons mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice) Salt 1 teaspoon vegetable oil 1 tablespoon butter For the pan sauce 2 tablespoons minced shallots 2 tablespoons cognac (or bourbon or red wine) 1/2 cup flavorful dark stock 1 tablespoon unsalted butter, at room temperature Chopped parsley Watercress | Directions: Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer. Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter. Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices. When blended, pour the poivre sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

9: Ratatouille This traditional vegetable stew originated as a poor man’s dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. | Ratatouille 2 1 lb. eggplants, cut into cubes 1 teaspoons plus teaspoon salt, divided 2 lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes 5 cloves garlic, crushed and chopped teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil cup loosely packed, chopped flat-leaf parsley 1 lbs. white onions, thinly sliced 3 red or yellow bell peppers, cored, seeded, and chopped 2 lbs. zucchini, cut lengthwise and then into -inch slices 1/3 cup dry white wine Directions: Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and teaspoon salt and cook for an additional 5 minutes.

10: Chocolate Mousse French chefs have been cooking with chocolate since the early 17th century. Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat." | Mousse au Chocolat 12 oz. bittersweet or semi-sweet chocolate 10 T unsalted butter 8 egg yolks in a small bowl 8 egg whites in a large bowl, at room temperature 3 T cognac 1 c. heavy cream 1 T powdered sugar Directions: Place the chocolate and butter in the top of a double boiler on low heat. Slowly melt the chocolate, stirring constantly. Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well. Let cool for about 10 minutes. Using electric beaters, beat the egg whites until stiff. Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites. There should be not white streaks visible. Pour mousse into 1 quart serving dish and refrigerate overnight. Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.

11: Tarte au Sucre Tarte au Sucre is a French term meaning "sugar pie." The star ingredient for the filling of the pie is sugar, either cane or beet sugar. It is now considered "traditional" in the Waterloo and Charleroi areas of Belgium, which historically were sugar beet growing areas. In Belgium, it is usually served with a cup of coffee.. Tarte au sucre originated in Quebec. | Tarte au Sucre 1/2 teaspoon baking soda 1 1/2 cup maple syrup 1 cup flour 1 cup brown sugar 1/2 cup butter 1 unbaked 10" single pie crust (1 bottom only) Directions: Dissolve baking soda in maple syrup. Place in pie crust (first). Mix flour, brown sugar and butter with your fingertips. Place in pie crust (last). Bake at 350*F for 30 minutes.

12: Congolais | Congolais 200 gr [7 oz] shredded coconut - 175 gr [6 oz] sugar - 10 gr [1/3 oz] vanilla sugar - 3 egg whites - (unsalted) butter for baking sheet Directions: Pre-heat oven at 200C / 400F ; butter a baking sheet. In a saucepan, medium heat, pour the egg whites, sugar and vanilla sugar then start whisking vigourously until they get hot and frothy. Take away from flame and keep whisking until temperature cools down a bit. Pour the shredded coconut all at once and mix together with a wooden spoon ; diaplay balls of coconut mixture on the baking sheet (around 6 cm /2.5 in diameter). Bake in oven for 15 minutes until they get golden ; the Congolais must be crunchy outside and soft inside. Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream or/and hot chocolate in a saucer.

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  • By: keelin
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  • Title: 7_Frank_Cook Book
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  • Started: over 7 years ago
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