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2_Vlasic_Frenchcookbook - Page Text Content

S: French Cookbook By Colette VLASIC

FC: French Cookbook By Colette VLASIC

1: Ingredients * 1 1/2 cups all-purpose flour * 1/2 cup white sugar * 1 1/2 teaspoons baking powder * 1/4 teaspoon ground nutmeg * 1/8 teaspoon salt * 1 egg, lightly beaten * 1/2 cup milk * 1/3 cup butter, melted * * 1/4 cup white sugar * 1/2 teaspoon ground cinnamon * 1/3 cup butter, melted Directions In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden. Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm. Makes 12 muffins. Make-Ahead Tip: Bake muffins as directed. Cool completely. Place muffins in freezer containers or bags and freeze for up to 1 month. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes. | French Breakfast Muffins | 1

2: Table of Contents | Breakfasts: French breakfast muffins page-1 Haitian French toast page-4 Lunches: Classic Vichyssoise page-5 Salade Nicoise page-6 Rainbow Summer Salad page-7 Dinners: Sirloin Steak Provencale page-8 Chili Lamb with Mint page-9 Roasted Halibut with Tomato Cream Sauce page-10 | 2

3: Table of Contents | Desserts: Chocolate Banana Flan page-11 Chocolate Mousse page-12 Eclairs page-13 | 3

4: Haitian French Toast | Ingredients * 1 French baguette * 1 cup orange juice * 1/2 cup heavy whipping cream * 2 eggs * 1 teaspoon ground cinnamon * 1/4 cup white sugar * 1 dash ground nutmeg * 3 tablespoons butter * 2 tablespoons confectioners' sugar for dusting Directions 1. Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight. 2. In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes. 3. In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm. | 4 | 5

5: Directions Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot. Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly. Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time. Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled. Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives. | Classic Vichyssoise | Ingredients * 1 tablespoon butter * 3 leeks, bulb only, sliced into rings * 1 onion, sliced * 5 potatoes, peeled and thinly sliced * salt and pepper to taste * 1/4 teaspoon dried thyme * 1/2 teaspoon dried marjoram * 1 bay leaf * 5 cups chicken broth * 1/4 cup heavy whipping cream | 5

6: - Cook the potatoes in salted boiling water (reckon 20 minutes depending on the potatoes size) ; hard boil the eggs for 10 minutes. - Meantime prepare the sauce : peel and mince the shallot ; mix the mustard with the vinegar, then incorporate the olive oil ; add the shallot, salt & pepper. - When potatoes are cooked, cool them under cold water and peel them, then cut them in thick slices. Gently put them in a big salad bowl and cover with half of the sauce. - Clean and seed the green pepper and cut it in large slices ; clean the tomatoes and slice them as well. - Peel the eggs and cut them in quarters ; crush the tuna flesh. - Gently add all the ingredients to the potatoes except the eggs (includes olives and anchovies). Mix all with great care (you don't want to crush the potato slices) then top the salad with the egg quarters and the rest of sauce. | Directions | Salade Nicoise | Ingredients Vinaigrette 1/2 cup lemon juice 3/4 cup extra-virgin olive oil 1 medium shallot, minced 1 Tbsp minced fresh thyme leaves 2 Tbsp minced fresh basil leaves 2 teaspoons minced fresh oregano leaves 1 teaspoon Dijon mustard Salt and freshly ground black pepper | 6 | 7

7: Directions 1. In a large bowl, combine all salad ingredients. 2. In a small bowl, whisk together the dressing ingredients. 3. Toss the dressing with the salad and serve. | Rainbow summer salad | Ingredients * 3 vine-ripe tomatoes, diced * 2 mangos - peeled, seeded, and cubed * 2 avocados - peeled, pitted, and cubed * 1 orange bell pepper, chopped * 1 cup fresh blueberries * 1 red onion, chopped * 1/2 bunch cilantro, chopped * 1/4 cup fresh lime juice * 1/2 cup pineapple juice | 7

8: Sirloin Steak Provencale | MIX 1/3 cup of the steak sauce, the onions, rosemary, lemon zest, garlic and thyme. Place steak in nonmetal dish or resealable plastic bag. Add steak sauce mixture; turn to evenly coat steak on both sides. Cover and refrigerate 1 hour to marinate, turning occasionally. PREHEAT grill to medium-high heat. Remove steak from marinade; discard marinade. GRILL steak 5 to 7 min. on each side or until cooked through, brushing occasionally with the remaining 1/3 cup steak sauce. | Directions | Ingredients 2/3 cup A.1. Original Steak Sauce 3 green onion 1 Tbsp. fresh rosemary 1 Tbsp. lemon zest 1 Tbsp. garlic 2 tsp. dried thyme leaves 1 boneless beef sirloin steak | 8

9: Ingredients 2 tbsp Vegetable oil 450g/1lb Lean Lamb, cut into thin strips 2 Garlic Clove, finely chopped 2 tbsp Oyster Sauce 2 tbsp Fish Sauce (Nuoc Mam) teasp Sugar 2-3 Fresh Chili Peppers, finely sliced 6 tbsp Freshly shredded Mint Leaves Instructions 1. Heat the oil in a wok add the lamb and stir-fry for 5 minutes. 2. Add the garlic, oyster sauce, fish sauce, sugar and chili and stir-fry for a further 2 minutes . 3. Adjust the seasoning if necessary then stir in the mint leaves and serve immediately. | Chili Lamb with Mint | 9

10: Roasted Halibut With Tomato Cream Sauce | 1. 1 Combine mustard, herbs, garlic & olive oil. 2. 2 Brush on fish& shrimp; marinate for 30 minutes. 3. 3 Oil the base of an ovenproof baking dish; place fish in the center. 4. 4 Scatter tomatoes around fish & sprinkle with herbs. 5. 5 Bake in preheated 450F oven for 5 minutes. 6. 6 Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise. 7. 7 Remove from the oven; pour the juices & tomatoes into a small pot. 8. 8 Add cream, bring to a boil & boil for 2 minutes or until slightly thickened. 9. 9 If you prefer a smooth sauce, whisk with an immersion blender. 10. 10 Serve fish surrounded by shrimps & topped with sauce. | Ingredients: * 2 tablespoons stone ground dijon mustard * 1 teaspoon dried herbes de provence * 1 teaspoon chopped garlic * 2 tablespoons olive oil * 6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets * 12 shrimp SAUCE * 1 tablespoon olive oil * 1 cup canned tomato, drained & chopped * 1 teaspoon herbes de provence * salt & freshly ground black pepper * 1/3 cup whipping cream Change Measurements: US | Metric Directions: Prep Time: 5 mins Total Time: 20 mins | 10 | 11

11: Chocolate Banana Flan | Ingredients: (4 - 6 people)7 oz. Semi-Sweet Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)2 Eggs2/3 cup Crme Frache (or heavy cream)1/2 cup Whole Milk2-3 Bananas1 tbsp. Butter (room temperature)RumPowdered Sugar to decorateButter and Granulated Sugar for baking dishHow to Make It:Preheat oven to 350F1. Chop chocolate into small pieces and put in a bowl. 2. Heat up cream and milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth. 3. Stir in butter until smooth. 4. Once batter is cool, add eggs, and whisk well. 5. Butter and sugar a baking dish (or a flan dish). 6. Cut bananas into thick slices. Line the bottom of baking dish with bananas. 7. Pour chocolate batter into dish, over bananas, and bake for 15-25 minutes, depending on how firm you want it. 8. Take out of oven and sprinkle top with rum and powdered sugar. Put back in oven, best if right under grill, and bake for about 3-5 minutes. Serve Warm. Voil! | Chocolate Banana Flan | 11

12: Ingredients: 8 ounces semisweet chocolate chips 2 tablespoons water 1/4 cup superfine sugar 1/2 cup unsalted butter 6 eggs, separated 1 tablespoon dark rum 1/2 teaspoon vanilla extract 2 tablespoons sugar Whipped cream for garnish, optional Directions: 1. Place chocolate and water in top of double boiler over hot water; heat until chocolate melts. Stir in sugar. Add butter a tablespoon at a time; mix well until butter is melted. Remove from heat. 2. Beat egg yolks in bowl until thick and lemon-colored, about 5 minutes. Gently fold chocolate mixture into egg yolks; reheat slightly to melt chocolate, if necessary. Stir in rum and vanilla. 3. Beat egg whites in separate bowl until foamy. Beat in sugar until stiff peaks form. Gently fold egg white mixture into chocolate mixture. Pour into individual serving dishes; refrigerate for at least 4 hours. Serve with whipped cream if desired. | Chocolate Mousse | 12 | 13

13: Ingredients * 1 cup water * 1/2 cup butter * 1/4 teaspoon salt * 1 cup all-purpose flour * 4 eggs * 1 (8 ounce) package cream cheese, softened * 2 cups milk * 1 (5 ounce) package instant vanilla pudding mix * 1 (1 ounce) square unsweetened chocolate, chopped * 1 tablespoon butter * 1 cup confectioners' sugar * 2 tablespoons boiling water Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs. 3. For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet. 4. Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely. 5. For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops. | Eclairs | 13

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About This Mixbook

  • Title: 2_Vlasic_Frenchcookbook
  • French
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  • Started: over 7 years ago
  • Updated: over 7 years ago