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BC: ENJOY!!!

FC: Clare's French Cookbook! By: Clare Sheridan

1: Le pain perdu is a a very common breakfast in France. The name "Pain perdu" actually means the missing bread which originates from the French using their leftover (stale) bread to make another meal. | In order to make this breakfast you need: * 4 eggs * 3/4 cup milk * 3 tablespoons brown sugar * 1 teaspoon ground nutmeg * 12 slices white bread * 1 tablespoon ground cinnamon | Cooking instructions: 1) Add all ingredients to one bowl (except bread) 2) Mix well 3) Heat a pan on the stove until an appropriate temperature. 4) Dip the bread into the mixture and fry.

2: Ingredients Needed For Crepe: -1 1/2 cups flour - 1/2 cup cocoa powder - 6 tablespoons confectioners' sugar - Pinch of salt -2 tablespoons unsalted butter, melted - 2 cups milk - 2 large eggs -1/2 teaspoon pure vanilla extract -Vegetable oil as needed -16 six-inch squares parchment or waxed paper | Originated in the Brittany region of France, crepes were usually reserved for the wealthy, as white wheat was extremely expensive throughout France. The crepe was traditionally considered a dessert in Paris and Southern France, but is now eaten for breakfast all over the world. | Ingredients For Filling: - 1 pound cream cheese, at room temperature - 1/2 cup sour cream -1/2 cup confectioners' sugar - 1/2 cup pureed fresh strawberries | For Directions, See Link: http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-crepes-with-fresh-strawberries-recipe/index.html

3: Le Poutine is served as a meal in Quebec and other Francophone countries. OFten referred to as the "lumberjack fat food", the dish has ties back to as early as 1957, though the origin remainIt consists of gravy, cheese curds, and french fries, but despite its unappealing appearance, it is a real treat! | Ingredients Needed: 1 quart vegetable oil for frying 1 (10.25 ounce) can beef gravy 5 medium potatoes, cut into fries 2 cups cheese curds | Directions: 1) Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy. 2) Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. 3) Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

4: Ingredients: -80g white flour -50g powdered almonds -2 soupspoonfuls unsweetened cocoa powder -1/2 teaspoon baking powder -1/4 teaspoon baking soda -Pinch of salt -120g dark chocolate -1 egg / 1 oeuf -1 teaspoon almond extract -1 teaspoon instant coffee - 1 soupspoonful brown sugar -1/2 soupspoonful caster sugar -50g icing sugar -80g almond powder | The origin of Les Biscuits Chocolat "Craqueles" is unknown, but they are a delicious treat! (I apologize for the different measurement units! European Recipe!) | Directions: 1) Preheat the oven 180C 2) Grind together 50 g icing sugar with 80g of almond powder 3) Use a bain marie to melt the chocolate 4) Sift the flour, cocoa, baking powder, baking soda and salt into a bowl 5)With an electric mixer, beat the egg + instant coffee for about 1 minute, then gradually add the 2 types of sugar, then melted chocolate. Beat for another 1 minute 6) With a spatula, fold the dry ingredients into the egg /chocolate mixture 7) Cover with plastic wrap and chill in the refrigerator for 15 minutes 8)Shape the dough into small balls and drop into the almond powder and icing sugar mixture until thickly coated . Place on the baking tray covered with parchment paper

5: Ingredients: * 3 tablespoons unsalted butter * Scant 1/4 cup loosely packed fresh compressed yeast * Generous 1/2 cup cold water * 3 1/3 cups bread flour, plus extra if needed * 2 teaspoons salt * 1/3 cup granulated sugar * Generous 1/2 cup whole milk * 1 cup plus 2 tablespoons room temperature unsalted butter * 9 ounces bittersweet chocolate, choppe | Pain au chocolat doesn't have an exact origin, and in fact, every boulangerie has their own take on the recipe itself. This creation could've been a complete accident! Nevertheless, it is enjoyed all over the world! | Directions: Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.) Preheat oven to 400F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

6: Despite the fact that it doesn't have deep and direct roots to France and Francophone countries, everyone loves a good cherry pie! | For Directions See Link: http://www.squidoo.com/cherry-pie-recipe#module13223070 | Ingredients -1 prepared pie dough circle (store-bought or recipe for single-crust pie dough) -1 15-ounce can dark sweet cherries in heavy syrup -3 tablespoons kirschwasser, divided -1 tablespoon granulated sugar -1 14-ounce can sweetened condensed milk -2 tablespoons half-and-half -2 egg yolks -1 tablespoon Amaretto di Saronno - tablespoon cornstarch

7: Ingredients: 4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.) 2 large zucchini 2 red, yellow, or green bell peppers, cut into 3/4-inch pieces 12-16 ounces cherry or grape tomatoes 1 large onion, chopped 6-8 cloves garlic, sliced 1 tablespoon fresh chopped rosemary (you may substitute dried, crushed rosemary or herbes de provence) salt and pepper olive oil spray | Ratatouille dates back to 18th century France, and became extermely popular throughout France. and was mistakenly published in an English dictionary as "ratouville" meaning meat stew. Later in the 29th century, authors described it as "a ragout of aubergine (eggplant) with tomatoes, zucchini and sweet peppers, which is what we know of it today. | Directions: -Preheat the oven to 425F. -Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces. -Spray an extra-large baking dish with olive oil and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish. -Serve hot or cold as a side dish. Or as a main course, serve over pasta, sprinkled with toasted pine nuts and fresh basil.

8: Ingredients: -Two to three large onions -3 Tbs Cooking oil- You may use Olive Oil or butter, or a mix of both -Salt, Black Pepper - tsp Dry Oregano -Beef Broth -Garnishing ingredients: -One slice toasted French bread or any bread of your choice. -Mozzarella or Gorgonzola cheese (or any type of cheese that melts easily) | Directions: -Dice the onions. -Add the oil or butter of your choice. -Sauté onions to a dark golden color. -Add the beef broth. -Add your seasonings. -Let it boil for few minutes and then simmer for 20 minutes until all flavors blend together. -Pour the soup in an oven proof bowl, add the toasted slice of bread, add cheese on top and broil in the oven for few minutes until the top is golden brown and the cheese is melted. Serve hot and enjoy! | French Onion Soup, or soupe l'oignon la lyonnaise, is said to mosyt likely have originated from cunts which were larborers in the center of the Lyon silk industry because of it's inexpensive ingredients. It is a delicious dish consisting of a baked piece of bread in the middle of a bowl, and surrounded with rich onion soup and voereverd in melted swiss cheese.

9: The precise origin of the quiche is unclear, but the French and Germans are credited the most for the shape and most of the substance of the pastry. | Ingredients: 1 (10 oz.) pkg. frozen chopped spinach 4 eggs 3/4 c. cream 1 1/4 c. milk Salt and pepper to taste 2 tbsp. lemon juice 2 tbsp. parsley, chopped 1/4 lb. Feta cheese, crumbled 1 quiche crust (pie crust) 3 tbsp. fresh grated Parmesan or Romano cheese | Directions: Drain spinach and squeeze out as much moisture as possible; it should be fairly dry. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and parsley. Stir in spinach and Feta cheese. Fill quiche crust and place the grated cheese on top. Bake at 375 degrees for 30 to 4a0 minutes or until a knife inserted in center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature.

10: Le Croque Monsieur started being served in Parisian cafes in the 1900's. The name originally came from the French verb "crouqer" to crunch. It is a very popular all over the world! | Directions: -Preheat the oven to 400 degrees F. -Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. -To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. -Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. | Ingredients: 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin

11: Ingredients: 8 slices sourdough bread 8 ounces Gruyere, very thinly sliced 12 ounces smoked ham, very thinly sliced 2 to 3 tablespoons mayonnaise 5 tablespoons unsalted butter 4 extra-large eggs Salt and pepper | -Butter 1 side of each bread slice. -Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese. Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up. Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side. Remove sandwiches and place on a plate. Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top. Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes. -Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg. Repeat with remaining butter and eggs. -Place 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately.

12: Le Croque Monsieur started being served in Parisian cafes in the 1900's. The name originally came from the French verb "crouqer" to crunch. It is a very popular all over the world! | Directions: -Preheat the oven to 400 degrees F. -Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. -To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. -Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. | Ingredients: 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin

13: Ingredients: 8 slices sourdough bread 8 ounces Gruyere, very thinly sliced 12 ounces smoked ham, very thinly sliced 2 to 3 tablespoons mayonnaise 5 tablespoons unsalted butter 4 extra-large eggs Salt and pepper | Directions: -Butter 1 side of each bread slice. -Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese. Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up. Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side. Remove sandwiches and place on a plate. Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top. Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes. -Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg. Repeat with remaining butter and eggs. -Place 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately. | Le Croque Madame has the same origin as the Croque Monsieur, but this sandwhich has eggs on top, a nice addition of flavor!

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  • By: Clare S.
  • Joined: about 6 years ago
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  • Started: about 6 years ago
  • Updated: almost 6 years ago

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