FC: Tarek Afifi's Book of Cook
1: Page Introduction to French Cuisine 2 Cafe Au Lait 3 Waffles 4 Quiche Lorraine 5 Garlic Soup 6 Pureed Salt Cod 7 Chicken Cooked in Wine 8 Lamb and Potato Stew 9 French Vegetable Stew 10 Cardamom Pear Sorbet 11 Chocolate Crepe 12 Chocolate Spice Cookies 13 | Table of Contents
2: Introduction to French Cuisine France is a country of food. Everywhere you look there is something new to taste. Almost always there is a wonderful story that goes along with the experience. French cuisine is a style of cooking that originated in France. It started in the 17th century in Medieval France, mainly amongst the upper class or the aristocracy. Meals had multiple courses. Cheese and wine were a major part of the cuisine and played different roles depending on the region . French food is also associated with elegance in the way it's served, the way the table is set and the way people dress and behave at the table.
3: Steamed milk and hot coffee blend to make the perfect mellow beverage, a cafe au lait. Serve the comforting drink at a traditional French breakfast or as an after brunch coffee with a single square of dark chocolate. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 1 part hot coffee 1 part steamed milk Preparation: Mix and serve hot. Makes 1 serving. | Breakfast Item: Coffee with Milk Cafe Au Lait
4: True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar. Prep Time: 1 hour, 10 minutes Cook Time: 6 minutes Total Time: 1 hour, 16 minutes Ingredients: 2 1/4 teaspoons active dry yeast 1/4 cup plus 2 3/4 cups warm milk, divided 3 eggs, divided 3/4 cup butter, melted 1/2 cup granulated sugar 3/4 teaspoon salt 1 1/2 teaspoon vanilla extract 4 cups all-purpose flour | French Wafers | Breakfast Recipe: French Wafers "Wafre" Origin: Ancient Egypt modified in France | Preparation: In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.
5: This rustic pie is beloved in its native Lorraine. Easy to make, pair it with a salad for a complete meal. Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Ingredients: 1 layer pastry dough 4 slices bacon, crumbled 4 eggs 1 cup half and half teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon freshly grated nutmeg 1 cup Gruyere cheese, shredded | Preparation: Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve. | Quiche Lorraine | Lunch or Dinner Recipe French name: Quiche Lorraine Origin: Lorraine, France
6: Lunch Recipe: "Aigo Boulido" Garlic Soup | Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 4 cups water 10 cloves garlic, peeled and sliced 6 sage leaves, 1 small bay leaf 1 teaspoon salt, 1/4 teaspoon ground black pepper 2 egg yolks, beaten , Garlic croutons: 1 tablespoon olive oil, 1 tablespoon butter 3 cloves garlic, peeled and sliced 6 slices baguette, 1/2 cup grated Gruyere cheese Preparation: In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan. Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands. In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown. Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired. This aigo boulido recipes makes 4 to 6 servings.
7: Lunch Recipe: Pureed Salt Cod Brandade de Morue Origin: Marseilles Brandade is a purely French specialty of pureed salt cod, but there is some debate over the addition of potatoes. Purists insist that cod alone is enough to create the smooth texture for which the dip is renowned. Other French cuisine experts enjoy the dimension added by potatoes and fearlessly throw them into the mix
8: Dinner Recipe: Chicken Cooked in Wine "Coq au Vin" | Prep Time: 12 hours, 10 minutes Cook Time: 50 minutes Ingredients: 5 lb chicken, 2 medium carrots, 2 medium white onions, 1 stalk celery, 1 medium tomato, 2 gloves garlic, crushed, teaspoon dried thyme, 1 bay leaf, 2 tablespoons chopped fresh parsley, 5 cups dry red wine, cup Cognac, canola or extra-light olive oil, 1 teaspoon salt, 2 teaspoons sugar, teaspoon ground black pepper, 8 ounces pearl onions, 8 ounces mushrooms, cleaned and sliced thin, 2 tablespoons butter, softened, 2 tablespoons all-purpose flour Preparation: Place the chicken in a large casserole dish. Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken. In a bowl, mix together the red wine, Cognac, and oil. Drizzle the mixture over the vegetables and chicken, and then marinate the mixture overnight. Preheat the oven to 425F. Melt 3 tablespoons of butter over medium-high heat. Remove the chicken from the marinade, and brown them on each side. Set aside the chicken, scoop the vegetables out of the marinade, and cook them for 5 minutes, until they begin to get tender. Arrange the chicken in a casserole dish, layer the vegetables over the chicken, and bake it in the oven for 20 minutes. When the chicken has cooked for 20 minutes, add the mushrooms, and onions. Mix together the 2 tablespoons softened butter and the all-purpose flour until they form a smooth paste. Add the butter-flour mixture, or beurre manie, to the chicken and vegetables for the last 5 minutes of cooking. Remove the casserole from the oven and stir the beurre manie throughout the dish. Allow it to sit and thicken for a few minutes.
9: Baeckeoffe is traditionally a marinated meat and potato stew or casserole. Here, the preparation time has been dramatically reduced by cooking the lamb directly in the white wine. Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Ingredients: 1 tablespoon butter 2 leeks, trimmed and chopped 4 potatoes, cubed 12 oz lamb, cubed 4 oz white wine teaspoon salt teaspoon black pepper Preparation: Preheat the oven to 350 degrees. In a heavy Dutch oven, sauté the leeks in the butter until they start to turn tender. Add the potatoes and the lamb to the oven, and then toss with the white wine, salt, and pepper. Bake in the preheated oven for 1 hour. Makes 4 servings. | Dinner Recipe Lamb and Potato stew "Baeckeoffe" A French main course from Alsace.
10: Dinner Recipe: French Vegetable Stew Ratatouille Origin: Nice, France | Prep Time: 20 minutes Cook Time: 1 hour, 05 minutes Total Time: 1 hour, 25 minutes Ingredients: 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 Preparation: 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. Makes 12 servings.
11: Eau-de-vie de poire, or pear brandy, serves two purposes in this recipe. It adds a lovely accent of complex flavor to the sorbet, and the alcohol in it prevents the mixture from hardening into an ice block. Prep Time: 1 hour Cook Time: 5 minutes Total Time: 1 hour, 5 minutes Ingredients: 1/2 cup granulated sugar 1 1/2 cups water teaspoon ground cardamom 4 ripe pears, peeled, cored, and chopped 1 teaspoon fresh lemon juice 2 tablespoons eau-de-vie de poire, or pear brandy | Preparation: In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and thickens. Chill the syrup for at least 30 minutes, until it is slightly cool. Process the syrup, cardamom, pears, lemon juice, and pear brandy in a blender until the mixture is smooth. Strain and then freeze the pear puree in an ice cream maker according to the manufacturer’s instructions. | Cardamom Pear Sorbet Eau-de-Vie Poire Sorbet
12: This classic chocolate crepes recipe can be whipped up quickly and filled with just about any dessert-oriented food. Try using combinations of nuts, fruit, and sauces for your own unique crepes. To make an intensely rich dessert, layer a few berries with homemade whipped cream and shaved chocolate. Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes Ingredients: 2 cups milk 1 1/2 cups flour 1/2 cup cocoa powder 6 tablespoons powdered sugar 2 large eggs 2 tablespoons butter, melted 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt | Preparation: Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter. | Chocolate Crepes
13: A single bite of this chocolate spice crisps recipe will have you thinking they taste just like a mug of hot chocolate in a cookie. Dusted with granulated sugar before baking, the thin, delicate cookies have an elegant frosted appearance, perfect for winter holiday parties. Prep Time: 10 minutes Cook Time: 10 minutes Chill: 2 hours Total Time: 2 hours, 20 minutes Yield: 6 to 8 dozen cookies Ingredients: * 1 2/3 cup all-purpose flour * 1/2 cup cocoa powder * 1 teaspoon baking powder * 3/4 teaspoon ground cinnamon * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1/4 teaspoon finely ground black pepper * 1/8 teaspoon ground allspice * 3/4 cup butter, softened * 1/2 cup granulated sugar * 1/2 cup brown sugar * 2 ounces bittersweet chocolate, melted and cooled * 1 teaspoon vanilla extract * 1 egg * Granulated sugar for dipping | Chocolate Spice Cookies | Combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, pepper, and allspice in a medium bowl and set it aside. Cream the butter with the sugars, melted chocolate, vanilla extract, and egg. Add the dry ingredients to the butter mixture and mix it until the cookie dough is thoroughly combined. Loosely wrap the dough in a length of plastic wrap and roll it into a log, about 18-inches by 1 1/2-inches. Using your hands and the flat edge of a baking pan or ruler, press the dough into a rectangular log shape. Chill it in the refrigerator for 1 to 2 hours. Preheat the oven to 350F. Unwrap the dough and slice it crosswise into 1/4-inch thins. Dip both sides of each cookie into the granulated sugar. The dough isn't sticky, so expect some sugar to fall off. Bake the cookies, set 1/2-inch apart on a parchment-lined baking sheet, for 10 minutes. Allow them to cool on the baking sheet and transfer them to a wire cooling rack.