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 |
California Cheese and Red Potato Salad
Another Happy Cow recipe...this one is awesome with a Mediterranean feel! Try it with some grilled chicken added and served with a crusty bread for a main dish. No mayo makes this one picnic friendly and it is best served at room temperature. -- posted by LAURIE
Nov 27, Banana Bread Recipe: Real Restaurant Recipe
Banana Bread Recipe from Real Restaurant Recipes. Bread recipe is customer-requested. Banana Bread Recipe is favorite restaurant recipe and secret restaurant recipe.
Patti's Mussels a la Mariniere | submitted by Patti
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Featured Recipe: Roast Turkey and Winter Vegetable Chowder
What better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder. Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or use kale. Red potatoes and onions are always stacked high. Though zucchini is overly abundant in summer, it's in the market year-round and is a great last-minute addition to the pot. When you serve this soup with a loaf of crusty French bread, you've got a perfect one-course meal.
Easy French Crock Pot Beef & Orange - Boeuf En Daube
A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes or forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Great for the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during the Summer - the addition of orange making it a lighter beef dish than the normal Beef Daube! GREAT for a family reunion or celebration & VERY well behaved!Also freezes well and is a great Pie Filling idea. -- posted by French Tart
Recipe: Marsala Chicken Breasts Bolognese Ethnicity: Italian
Source/History: "Serve these chicken breasts pan-fried and braised in a sweet Marsala sauce with plenty of crusty Italian bread." Yield: 6 servings.
Recipe: Jaeger Schnitzel Ethnicity: German
Source/History: "This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread." Yield: 5 servings.
Recipe: Chicken with Tomatoes and Olives Ethnicity: Italian
Source/History: "This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread." Original recipe yield: 2 servings.
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French Recepies
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The use of herbs and seasoning is also of great importance in both simple and classic French cooking.
Here I have deliberately avoided naming, or advising the use of bottled flavoring products for these recipes.
Instead, I give the different proportions for various herbs to be employed in their preparation.
The judicious use of herbs and seasoning can, and does, make such a difference to soups and stews.
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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