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
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Re: writing dialects Re: Reading with intention to crit
It's not "either" -- it's two regional names for the same thing. A quick look in the rec.food.cooking FAQ: looks like in the UK they would be French beans of haricots vert.
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Sep 28, 2006 (Thu): We?ve adapted one of our most popular Team Building menus to create this hands-on class. Not haute cuisine, but simpler, more approachable recipes, with a decidedly French flair. Bistro food is comfort food, and the dishes feature country French cuisine that's long on flavor. Count on some recipes that will become favorites for family and entertaining. Tentative menu includes Gougeres, Tarte au Tomate, Poulet Dijon, Salade Vert, and Chocolate Souffle. This is a Thursday evening class. Light meal included. $70.
Future chefs of America AT TEEN COOKING ...
Future chefs of America AT TEEN COOKING CAMP, teenagers learn how to chop an onion, roast a chicken and work from their mise en place (a French term for prepped foods -- "things in place" -- ready to be incorporated into a recipe). "We teach them how to cook real food," says Suzy Quenneville-Orpin, HomeChef cooking school coordinator. Above, Amanda Wolf and Sasha Hay separate eggs in preparation for making hollandaise sauce. At right, Gina Kabasakalis trusses a chicken. Kabasakalis, 13, stumbled...
Recipe: La Salade d'Aubergines Ethnicity: French
Source/History: This recipe was given to my daughter by her French homestay mother. I am grateful that Madame Carrera has taught my daughter to better enjoy good food and cooking!
Jacques Pepin's Fast Food My Way 2
French chef Jacques Pepin presents another collection of recipes that fit into even the busiest of weekday schedules with his cooking guide, FAST FOOD MY WAY 2. Pepin's eight simple, sophisticated menus offer more than 30 different recipes ranging from lobster bisque to pear brown betty. All are delicious and nutritious yet quick and easy to prepare.
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French Recepies
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Most of the recipes given here are timed according to the use of earthenware pots, and copper and enamel pans, as distinct from aluminum utensils. But it is not every home that is in possession of such ware.
So, if it has to be aluminum, then use the heavier kind, so as to be able to cook these dishes d la minute (i.e. for the exact time given).
If thin aluminum pans are employed, then care must be taken to adjust accordingly the prescribed cooking time; for the food in the thin aluminum pan will heat centrifugally and cook too rapidly, instead of heating gradually and retaining a steady, even, overall temperature.
This is of major importance in cooking.
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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