Christmas Standard Delivery Deadline 12/18
: :
Get up to 50% Off! Code: MXSHIP Ends: 12/12 Details
Apply
  1. Help

2_odonoghue_Cooking with Chloe

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

2_odonoghue_Cooking with Chloe - Page Text Content

S: Cooking With Chloe

FC: Cooking With Chloe By Chloe O'Donoghue

1: Croque-Monsieur Cretons de Quebec Creme Brulee Le Mousse au Chocolat Boulettes De Poisson Avocat poisson fumé avec de la sauce piquante Poulet Yassa Bouillabaisse Tarte au Sucre Le Pain Perdu Chocolat Chaud Ratatouille | .............................. .............................. .............................. .............................. .............................. .............................. .............................. .............................. .............................. .............................. .............................. .............................. | Page 2 Page 3 Page 4-5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14-15 | Table of Contents

2: Ingredient -- Preparation Method 8 slices white bread -- trimmed 1/4 cup butter 4 slices cooked ham -- thin slices 4 slices Swiss cheese -- thin slices 2 eggs 1 tablespoon water | 1.Butter slices of bread 2.Make four sandwiches by placing a slice of ham and a slice of Swiss cheese between two slices of bread 3.Tie with a string. In a dish, combine eggs and water and beat lightly together. brown and cheese is melted. | 4.Dip sandwiches in egg mixture. In large skillet, heat remaining butter. Add sandwiches and cook over medium flame for 10 minutes on each side, or until bread is golden brown and cheese is melted. 5.Dry on paper towel. Discard string. Serve hot. | Croque-Monsieur-- France le Dejeuner

3: Ingredients: 1 pound pork or turkey sausage, 2 cups milk, 1 onion - finely diced, 1 clove garlic - minced, 1 pinch ground cloves, 1 pinch ground allspice salt and pepper to taste Drain away the fat. Add milk, onion, garlic, and spices . Continue simmering on medium-low heat, stirring often, until milk evaporates. Allow the spread to cool. Serve on toast. If you like a thicker spread, you can add bread crumbs to cooked sausage. No more than a quarter cup. | Cretons de Quebec-- Quebec, Le Petit-Dejeuner

4: CREME BRULEE-- FRANCE, Le dessert Ingredients : 3 egg yolks / 25 cl [1 cup - 8.5 fl oz] milk / 25 cl [1 cup - 8.5 fl oz] simple cream (light cream) / 1 vanilla bean / 50 gr [1.75 oz] sugar / 60 gr [2 oz] brown sugar. - In a salad bowl, put the egg yolks and mix them with a whisk. - Cut the vanilla bean in 2, lengthwise, and take the inside seeds out with a knife ; put them in the yolks. - Add the sugar to the yolks and mix until the mixture gets clearer.Add the cream, then the milk, and leave for 30 minutes. | Dessert

5: - Pre-heat oven at 160C / 310F and put 1 cm ( 1/2 in.) high water in the oven baking tray. - Pour the preparation equally into 4 individual ear-dishes and place them - Pour the preparation equally into 4 individual ear-dishes and place them on the baking tray (the dishes will | be on the water). Bake for about 10 minutes ; the cream must get thicker but stay soft ; it must not get too brown. - When baked, let them get cooler, then put in fridge for at least 1 hour. Last step, the "burning" (sugar crust on top), just before serving : - Pre-heat oven ongrill position ; evenly spread the brown sugar on the 4 creams then put under grill for just a few minutes (3 to 5, it is quick) ;the sugar will melt and get caramelized, don't let it burn! Serve right away (hot on top, cold inside).

6: 2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan. 3- Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir. 4- Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down !!!). 5- Spoon by spoon , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites). 6- Evenly pour the mousse in the 4 soufflé dishes. Leave in fridge for at least 3 hours before serving (the mousse should get "hard"). | Ingredients for 4 people : - 225 gr [8 oz] plain bitter chocolate - 30 gr [1 oz] butter (unsalted) - 45 gr [11/2 oz] sugar - 4 eggs - 2 Tbspoons sour cream Steps: 1- Separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth. | Le Mousse au Chocolat-- France Dessert

7: 29.58 ml water 3.69 ml chili powder, divided 2.46 ml salt 1.23 ml black pepper 2 large eggs 1 slice white bread 453.59 g cod, chopped (or other flaky whitefish fillets) 14.79 ml fresh parsley, chopped 2 garlic cloves, minced 9.85 ml vegetable oil 118.29 ml all-purpose flour 118.29 ml prepared seafood cocktail sauce | 1.Combine water, 1/4 teaspoon chili powder, salt, pepper, and eggs in a small bowl, stirring well with a whisk. 2.Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Add 2 tablespoons egg mixture, fish, parsley, and garlic; process until a thick dough forms. Shape dough into 16 (1-inch) balls. 3.Heat oil in a large nonstick skillet over medium-high heat. Dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan; sauté 10 minutes or until browned on all sides, turning frequently. 4.Combine 1/2 teaspoon chili powder and cocktail sauce. Serve with fish balls. | Boulettes De Poisson-- Senegal la diner

8: Ingredients 4 hard-boiled eggs 1/4 cup milk 1/4 cup lime juice 1/4 teaspoon Sugar 1/2 teaspoon salt 1/3 cup vegetable oil 2 tablespoons olive oil 1/2 pound smoked fish, such as salmon, flaked 2 large ripe avocados 1 red bell pepper, or 1 can pimentos, cut in strips 1/4 cup West African Pili-Pili Sauce | 1. Peel the hard-boiled eggs and take out the egg yolks. Mash the egg yolks in a large bowl. Mix in the milk and stir until it forms a smooth paste. Add 1 tablespoon of the lime juice, the Sugar, and the salt. Mix well. Pour in the vegetable oil and the olive oil, then stir in the rest of the lime juice. 2. Make sure all skin and bones are removed from the flaked smoked fish. Chop the egg whites and mix them in a separate bowl with the fish. Then add the fish and egg whites to the sauce; toss gently and thoroughly, then refrigerate. 3. Just before serving, cut the avocados in half and take out the seeds and all the brown fibers. Spoon the refrigerated mixture into the avocado halves and top with either red pepper strips or pimento strips. Spoon the hot sauce over the dish and serve immediately. | Avocat poisson fumé avec de la sauce piquante-- Senegal Le Dejeuner

9: 1. Fry chicken pieces until dark brown. 2.Save oil and slowly saute onions (2 hours). 3.Add chicken, mustard, hot pepper, lemon juice, salt, and pepper. 4.Let simmer for up to an hour. Serve over white rice and top with freshly sliced veggies. | Ingredients 1 kilo chicken pieces 2 kilos purple onions, chopped 1 cup oil cup mustard (Dijon) 2 cubes bouillon black pepper salt dried hot peppers 2 lemons (juice) 6 cups rice Sliced green peppers and tomatoes | Poulet Yassa-- Senegal Le Diner

10: Ingredients: 4 lbs red mullet, 1 conger eel, in 4 slices, 10 small crabs, 3 lbs red scorpion fish, 3 lbs monkfish, 3 lbs red gurnard, 3 lbs John Dory, 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 | 1. In a large stew pan, heat the onions with olive oil and garlic at slow pace 2. Add tomatoes and tomato concentrate, raise heat to moderate 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 4. Remove the bouquet of herbs and the orange peel. Taste and if needed add more seasoning 5. Put the John Dory and the monkfish. Add saffron. If needed add water to make sure that fish are covered. 6. Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for 6 minutes. | Bouillabaisse-- France, Le Dejeuner

11: Ingredients: 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) | 1.Dissolve baking soda in maple syrup. 2. Place in pie crust 3. Mix flour, brown sugar and butter with your fingertips. Place in pie crust 4. Bake at 350*F for 30 minutes. | Tarte au Sucre-- Quebec, Le Dessert

12: Ingredients for 4 servings (8 slices) - 8 slices of country bread - 4 tbsp. melted butter - 4 eggs - 500-650 ml (2 - 2 1/2 cups) milk, depending on the thickness of the bread - 4 tbsp. sugar - 2-3 drops vanilla extract How to: 1. In a wide bowl, beat the egg with the milk. Add the sugar and vanilla; soak the slices of bread in this mixture for 1 minute; turn so that the bread soaks up the mixture well. 2. Melt the butter in a large skillet; add the bread and brown on one side for a few minutes; turn and brown the other side. 3. Transfer to a plate and keep warm in a low oven while you cook the other slices. 4. Serve hot, on its own or with maple syrup. | Le Pain Perdu--Quebec, Le petit-déjeuner

13: Ingredients: (4 people) 28 fl. oz. Whole Milk 7 oz. Unsweetened Baking Chocolate 1 cup Creme Fraiche 1/3 cup Granulated Sugar 1 1/2 cup Fresh or Canned Whipped Cream (for top) | Le Chocolat Chaud- France Le Petit-Dejeuner | 1. Heat up milk, cream, and sugar over a low flame. Bring to a simmer, but don't let it boil. 2. Take off heat and add chocolate (chopped into small pieces). Stir until chocolate melts and it becomes smooth. 3. Pour into mugs and serve with whipped cream and powdered cocoa.

14: 2 1 lb. eggplants, cut into cubes, 1 3/4 teaspoons plus 3/4 teaspoon salt, divided, 2 1/2 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 | Ratatouille- France Le diner

15: 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. 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. 4. 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 3/4 teaspoon salt and cook for an additional 5 minutes.

16: If you are invited to a French house for dinner, you must arrive on time.You should never arrive more than 10 minutes later than invited without calling to explain you will be late. The northern part of France is stricter with time. If you are invited to a large dinner party,it is polite to send flowers the morning of the occasion so that they may be displayed that evening. Table manners are very important in France, the fork is held in the left hand and the knife in the right while eating.

17: You should not eat until the hostess says 'bon appetit'. Never rest your elbows on the table, your hands should be visible and not in your lap, that is considered rude. When eating a salad do not cut it with a knife and fork. Fold the lettuce on to your fork. When eating fruit, peel and slice it before eating. When the French people eat out, they generally go out to Cafe's. At the Cafe, it is popular to sit outside so you can see your friends passing by on the streets.

Sizes: mini|medium|large|gargantuous
Default User
  • By: Chloe O.
  • Joined: about 6 years ago
  • Published Mixbooks: 1
No contributors

About This Mixbook

  • Title: 2_odonoghue_Cooking with Chloe
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 6 years ago
  • Updated: almost 6 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order