French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)
Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
| Recipes French Cooking |
Cooking for Engineers: Recipe File: Buttercream Frosting (American)
Although, essentially just butter, sugar, and egg, there are many ways to prepare buttercream. Italian buttercream begins with a simple syrup heated to the soft-ball stage and then whipped into an egg white foam before adding butter. A French buttercream is prepared by whipping a solution of heated egg yolks and sugar into a thick foam followed by the incorporation of butter. This recipe is one of many recipes that can be considered American buttercream.Buttercream frosting (yields frosting for a two layer 9-in. round cake)
Jimmy's Stuffed Low-Carb Chocolate French Toast - The Common Voice
Jimmy's Stuffed Low-Carb Chocolate French ToastThe Common Voice, SC - 12 hours ago... When I was watching one of the cooking shows with Christine, there was a simple recipe for making chocolate "Monte Cristo"-like sandwiches in the skillet using ...
Recipe: Basque Chicken Ethnicity: Basque
Source/History: This recipe is a slight modification of Basque Chicken retrieved from the Minute Meals section of the allfoods.com website.
Nov 26, Links to Favorite Recipe, Cooking, Food Sites, Beverage Sites & E-Commerce Sites
Links to Favorite Recipe Links, Recipe web sites, Cooking, Food Sites, and E-commerce sites and online resources for all your kitchen and cooking needs.
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Nov 16, Links to Favorite Recipe, Cooking, Food Sites, Beverage Sites & E-Commerce Sites
Links to Favorite Recipe Links, Recipe web sites, Cooking, Food Sites, and E-commerce sites and online resources for all your kitchen and cooking needs.
My Sorta Fried Apples With Blue Berries.
One day i felt like cooking things. So i started looking through the fridge and i decided to work with apples. I turned on the burner and puttm' on the pan and did some stuff. Then voala. It's hardly a recipe though. It's so simple. It's a goood filling for tons of things like french toast. Personally I like to eat it on white rice, but do whatever you want. -- posted by Japanese Pastry Nutt
Julie Powell, and Graham and Treena Kerr
He was once known as TV's "Galloping Gourmet." But the new book Graham Kerr and his wife Treena Kerr have written, "Recipe for Life," has nothing to do with cooking. We'll meet both of them today, but first, Julie Powell. She's a bright young woman who decided to reclaim her stagnating life by spending a year preparing every recipe in Julia Child's classic cookbook "Mastering the Art of French Cooking." Powell's book is called "Julie and Julia."
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French Recepies
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It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best.
It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance.
For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table.
It can easily be made to look both attractive and appetizing.
Lack of interest or imagination will result in the opposite, distressing, effect.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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