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 |
Can you help me revive my French? (Broughton)
I took French in school and I would really like to be able to read/write and converse again at the level I had (at least I could swap for English skills music lessons (reading music violin or piano) cooking/baking lessons (or I could simply cook dinner for you
Wanted English speaking Au-Pair for 5 yr-old twins in the French Alps asap (French Alps (La Clusaz))
Urgent-We are looking for an English speaking Au-Pair for 5 yr-old twins. Must be European or have visa for France. Must like the snow Hours no more than 20/ week. Duties to include dressing girls taking them to school some cooking a little cleaning pitching in with the family etc Helps if you like skiing or snowsports Salary 100/ week +season ski pass (need someone from now until end June 2007)
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...
Can you help me revive my French? (Broughton, Price: £450)
I took French in school and I would really like to be able to read/write and converse again at the level I had (at least I could swap for English skills music lessons (reading music violin or piano) cooking/baking lessons (or I could simply cook dinner for you
Traditional English Apple Traybake - Apple Pudding Cake
A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or icecream for a great Autumn/Fall pudding.This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do. -- posted by French Tart
Italian cooking class with a selection of Italian wines
Oct 21, 2006 (Sat): Cooking friends meet monthly to cook casual and traditional italian food in Shibuya. Learn about cooking and speak Italian, French, English or Japanese in an international atmosphere. After cooking you eat your dishes and drink a selection of nice assorted Italian wines. Easy italian cooking for everybody. Reservation needed.
Cooking school tickets on sale Thursday
Tickets for the Taste of Home Cooking school, presented by the Enterprise-Journal and CenterPoint Energy, will go on sale Thursday.
31, Bride, 5' 4" , Hindu: Brahmin, USA - Illinois, Student
I am a. U.S. born Bengali female. I am currently in my third year of medical school in Chicago, IL. I am the second of four siblings. I enjoy reading, cooking, Indian dance, exercising, and medicine. I consider myself to possess a mixture of Eastern and Western values. I was raised in the U.S., but s
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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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