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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BlogsNow 76 Gourmet Cooking Class-Gourmet Cooking Class Part 1 Gourmet Cooking Class-Gourmet Cooking Class Part 1http://www.gourmet-cooking-class.comsince 2006-10-03 10:57:31... and you know first Fish Basics Hands on Cooking Class Nov 30, 2006 (Thu): In this class, students learn proper purchasing, storing and handling of fresh fish. We will show how to filet and remove bones from a whole fish, and practice a variety of cooking techniques including baking, sautéing, roasting, grilling and frying. Artichoke Crusted Salmon with a Mint Vinaigrette: Almond Coated Snapper Fillets with a Red Onion Fennel Salad; Grilled Fish with Parsley Caper Sauce and Roasted Potatoes; Fish Tacos; Salmon and Lime Cakes with Asian Watercress Salad; Chinese Steamed Bass with Ginger Black Bean Sauce. Cooking for Engineers: Off Topic: Cooking With Passion On Sunday, I had the good fortune of attending the Cooking With Passion, Powered By Chefs an Asian culinary competition held at the Moscone Center in San Francisco. At this event, 12 contestants were paired with 12 chefs for prizes in three categories: Asian Fusion, Non-Asian, and Dessert.George Chow wrestles with a lobster while Ken Tominaga strains the sea urchin custard Cooking With Julie - Cooking Class Nov 01, 2006 (Wed): Stocks for Sauces and Soups Cooking With Julie - Cooking Class Nov 08, 2006 (Wed): Soups I 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.
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French Recepies
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Whenever possible, use dry white wine, wine vinegar, and fresh, unsweetened cream in cooking.
And when I mention butter, I mean pure butter, and not a substitute.
Brillat-Savarin, the celebrated author of The Physiology of Taste, claimed that one of the basic principles of cooking was the use, in the kitchen, of the finest quality table butter.
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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