FC: TANNER'S SUPER SCRUMDILIOUMSHOUS COOKBOOK! | By Tanner Walsh
1: Table of Contents | Breakfast....................................................................................... 4 | Lunch............................................................................................... 8 | Dinners.............................................................................................. 14 | Desserts................................................................................................. 20
2: These French Foods
3: This cookbook includes many foods from different regions of France. Regions like Normandy, Burgundy, North France, and Paris. Two breakfasts, three lunches, three dinners, and three desserts. Enjoy!
4: Crepe Suzette | Petit-dejeuner
5: 15 min / 5 min Ingredients 3/4 cup milk 3/4 cup water 3 egg yolks 1 cup sugar 1 cup flour 1/2 lb unsalted butter 2 orange peels 1/2 cup orange juice 4 tb orange liqueur Cognac Crepe Suzette Recipe (serve 6) Step 1: Put 1/2 cup of sugar and orange peels in a processor. Stir for one minute. Add 4.5 oz of butter and process. Add slowly 1/2 cup of orange juice. Then 3 table spoons of orange liqueur. Step 2: Cover and refrigerate. Step 3: Prepare the pancake mixture. Place in a processor milk, water, egg yolks, 1 table spoon of sugar, 1 table spoon of orange liqueur (or brandy), flour, 5 table spoons of butter. Process for one minute at top speed. Cover and refrigerate for at least 2 hours. Step 4: Rub a skillet with butter. Cook one pancake at the time over moderate heat. Step 5: Put the orange mixture in a saucepan and heat for one minute, then move to the pancake skillet over moderate heat. Step 6: Place one pancake in the skillet. Turn it cautiously. Fold it in half, than half again. Continue with the other pancakes. Step 7: Heat 2 table spoons of Cognac and 2 table spoons of orange liqueur in a saucepan. Pour over pancakes. Ignites - cautiously - with a match and serve immediately.
6: Petit-dejeuner | Quiche lorraine
7: Ingredients Pie pastry 6-8 slices of bacon, diced 3 eggs 1 1/2 cup of whipping heavy cream 1 or 2 tsp of butter 1/2 tsp of salt 1/4 tsp of pepper 1 pinch of grated nutmeg Quiche Lorraine Recipe (serve 6) Step 1: Preheat oven to 400 F (200 C) Step 2: Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again. Step 3: Rool out pastry in a pie pan. Pastry should come about 1" up the sides. Step 4: Beat eggs, cream and seasoning. Add bacon. Step 5: Pour mixture on the pastry, no more than 3/4 of the pie pan. Step 6: Reduce heat to 300 F (150C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready. Step 7: Let the quiche cool. Do not remove it from the pan. Goes well with a salad. Suggestion: Although traditional recipe does not include it, you can add swiss cheese such as Gruyre (in step 4). 1 cup or 4 ounces. Wine suggestion: White wine from Burgundy, Tokay d'Alsace (French Wine Guide). Bon appetit! | Ingredients Pie pastry 6-8 slices of bacon, diced 3 eggs 1 1/2 cup of whipping heavy cream 1 or 2 tsp of butter 1/2 tsp of salt 1/4 tsp of pepper 1 pinch of grated nutmeg Quiche Lorraine Recipe (serve 6) Step 1: Preheat oven to 400 F (200 C) Step 2: Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again. Step 3: Rool out pastry in a pie pan. Pastry should come about 1" up the sides. Step 4: Beat eggs, cream and seasoning. Add bacon. Step 5: Pour mixture on the pastry, no more than 3/4 of the pie pan. Step 6: Reduce heat to 300 F (150C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready. Step 7: Let the quiche cool. Do not remove it from the pan. Goes well with a salad. Suggestion: Although traditional recipe does not include it, you can add swiss cheese such as Gruyre (in step 4). 1 cup or 4 ounces. Wine suggestion: White wine from Burgundy, Tokay d'Alsace (French Wine Guide). Bon appetit!
8: Dejeuner | Bouillabaisse
9: Ingredients: 4 lbs red mullet (rouget) 1 conger eel, in 4 slices 10 small crabs 3 lbs red scorpion fish (rascasse) 3 lbs monkfish (baudroie) 3 lbs red gurnard (grondin rouge) 3 lbs John Dory (Saint-Pierre) 2 lbs tomatoes, cut in 4 4 onions, sliced 2 garlic cloves, mashed 2 tb tomato concentrate Olive oil Bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig); orange peel (1) Salt, fresh pepper 2 tsp saffron Bouillabaisse Recipe (serve 8) Step 1: In a large stew pan, heat the onions with olive oil and garlic at slow pace Step 2: Add tomatoes and tomato concentrate, raise heat to moderate Step 3: Add 3 liters (3.15 quarts) of water, bouquet of herbs, orange peel, and cleaned fish (red mullet, conger eels, any other small fish and small crabs) in the stew pan. Add salt and pepper. Cook uncovered at moderate heat for 20 to 25 minutes Step 4: Remove the bouquet of herbs and the orange peel. Taste and if needed add more seasoning Step 5: Put the John Dory and the monkfish. Add saffron. If needed add water to make sure that fish are covered. Step 6: Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for 6 minutes. Serving: Remove the large fish and put them on a serving platter. Correct seasoning. Prepare slices of bread. Pour in the Bouillabaisse over the bread. Traditionally Bouillabaisse is served with Rouille, a type of mayonnaise made with garlic and olive oil Wine suggestion: Rosé Cotes de Provence, Alsace's Riesling, Red Beaujolais (French Wine Guide). Bon appetit!
10: Dejeuner | Gratin Dauphinios | Potatoes melt with Cheese
11: Ingredients 2lb (1kg) potatoes (waxy potatoes such as pink fir apple, russet) 1 or 2 cloves garlic, mashed 2 oz butter 2 cups (50cl) whole milk 5 oz (160g) French or Swiss Gruyre cheese 1 pint double cream Salt and pepper Gratin Dauphinois Recipe (serve 6) Step 1: Preheat oven to 360F (180 C). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel Step 2: Put the potatoes in a pan and cover with milk. Add salt Step 3: Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time. Step 4: Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left. Step 5: Put the dish in the oven and cook for 1 hour at 360F (180 C). Gratin Dauphinois is ready when the top is gold and brown. Wine suggestion: Red Bordeaux wine or Beaujolais Villages, not too dry white wine (French Wine Guide). Bon appétit!
12: Dejeuner | Tomatoes a la Provencale
13: Ingredients 6 firm ripe fleshy tomatoes (about 2 lb) 1/4 cup olive oil 1/2 cup fresh bread crumbs 2 tb minced fresh basil leaves 2 tb minced fresh parsley leaves 1 clove garlic, mashed 3 tb minced shallots Salt and pepper Pinch of thyme Tomatoes a la Provencale Recipe (serve 6) Step 1: Preheat your oven to 400F (200C). Remove the stems of the tomatoes. Cut the tomatoes in two half. Squeeze out seeds and juice. Add salt and pepper Step 2: Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. Step 3: In a baking or gratin dish arrange the tomatoes not too close from each other Step 4: Bake the tomatoes in the oven at 400 (200C) for 15 minutes max Serve as a starter or as a side dish Wine suggestion: Rosé Cotes de Provence (French Wine Guide). Bon appetit!
14: Diner | Coq au vin
15: Ingredients Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more 1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone) 6 bacon slices (5 oz), diced 0.5 lb (250g) button mushrooms A dozen small white onions 2-3 cloves of garlic, mashed 2 carrots, peeled and quartered Sunflower oil, unsalted butter Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string Parsley Salt and pepper If cooking the same day, add: 1/4 cup of cognac or brandy Coq au Vin Recipe (serve 6) Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over. Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge. Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use. Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper Step 6: Bring to a boil at moderate heat. Step 7: Cover and cook at low heat for 1 or 2 hours Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes) Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning, Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin. Alternate version for cooking the same day: In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated. Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon (French Wine Guide). Bon appetit!
16: Diner | Steak Tartare
17: Ingredients 2 lbs sirloin or filet mignon 1 egg yolk 2 tsp mustard, Dijon mustard recommended 1 tb onions, finely chopped 1 tb capers, drained A few drops of Tabasco sauce 1 tsp Worcestershire sauce 2 tb olive oil 2 tsp parley, minced Salt and pepper Steak Tartare Recipe (serve 6) Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk. Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Step 3: Add olive oil and beat lightly for a few seconds. Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds. Step 5: Refrigerate or serve immediately. Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter. Wine suggestion: Red wine such as Beaujolais, Crozes Hermitage or Cahors (French Wine Guide). Bon appetit!
18: Diner | Veal Stew
19: Ingredients 3 lbs veal (stew meat cut into 2-inch cube) 1 onion 1 clove 1 or 2 carrots 18 white/pearl onions (peeled) 1/2 lb mushrooms Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf 2 egg yolks 1/2 cup whipping cream 1 lemon juice Butter Salt 6 / 7 cups water Veal Stew Recipe (serve 6) Step 1: Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley. Step 2: Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides. Step 3: Add the carrots, onion, herbs and salt. Add water to cover the meat. Step 4: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Step 5: Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned. Step 6: Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm. Step 7: Combine the egg yolks with the cream and half of the lemon juice in a bowl. Step 8: Remove the meat, the mushrooms and onions and place them in a serving dish. Step 9: Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed. Step 10: Pour the sauce over the meat in the dish. Serving: Veal stew is usually served with rice. Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French Wine Guide). Bon appetit!
20: Dessert | Strawberry Charlotte
21: Ingredients 2 lb fresh strawberries 2/3 cup sugar 8 egg yolks 2 1/2 cup whipping cream Ladyfingers Strawberry Charlotte recipe (serve 6) Step 1: Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée. Step 2: Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture. Step 3: Beat the cream. Step 4: Line the sides of a cylindrical mold with ladyfingers Step 5: Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream. Step 6: Cover with wraxed paper and refrigerate for 8 hours. Step 7: Reverse dessert into a serving dish. Decorate with fresh strawberries. Wine suggestion: Champagne, dessert wine such as Sauternes Juranon or Muscat. You can also try a red wine from Bordeaux (French Wine Guide). Bon appetit!
22: Dessert | French Apple Tart
23: Ingredients 4 egg yolks 3/4 cup sugar 6 oz dark chocolate, semi sweet or bitter sweet 4 tb coffee 6 oz butter, unsalted 4 egg whites Salt Chocolate Mousse Recipe (serve 6) Step 1: Beat the egg yolks and sugar until it turns into a a thick yellow mixture. Step 2: Melt chocolate and coffee in a mixing bowl. Put the mixing bowl over hot water so that mixing is easier. Add butter gradually and beat until cream is smooth. Step 3: Beat the chocolate with the egg yolks and sugar mixture. Step 4: Beat the egg whites and a pinch of salt until stiff. Sprinkle 1 tablespoon of sugar above and beat again for a couple of minutes. Step 5: Stir about one third of the egg whites into the chocolate mixture. Stir well, then add the remaining whites. Serving: Refrigerate for at least 2 hours. Can be served with whipped cream or custard sauce. Wine suggestion: Champagne, Sauternes, Muscat, sweet white wine (French Wine Guide). Bon appétit!
24: Dessert | Chocolate Mousse
25: 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 French Apple Pie Recipe (serve 6) Step 1: Preheat oven to 375 F / 190 C. Step 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. Step 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. Step 4: Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes. Keep warm until ready to serve Wine suggestion: Cider (French Wine Guide). Bon appetit!
27: http://www.cuisine-france.com/recipes/chocolate-mousse.htm http://www.cuisine-france.com/recipes/charlotte_strawberry.htm http://www.cuisine-france.com/recipes/steak-tartare.htm http://www.cuisine-france.com/recipes/veal_stew.htm http://www.cuisine-france.com/recipes/apple-pie.htm http://www.cuisine-france.com/recipes/coq_vin.htm http://www.cuisine-france.com/recipes/crepe-suzette.htm http://www.cuisine-france.com/recipes/bouillabaisse.htm http://www.cuisine-france.com/recipes/tomatoes_provencale.htm http://www.cuisine-france.com/recipes/quiche_lorraine.htm http://www.cuisine-france.com/recipes/gratin_dauphinois.htm