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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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
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REQUESTS from Friday, September 29, 2006
Barbacoa Beef from Chipolte Restaurants Oven-baked Chicken Carrabba's Chicken Soup Cheese Ball w/Catalina Dressing Ryan Duffy's French Silk Pie apple pie filling Garrett's Cheese Popcorn ~~~~~~~~~ Barbacoa Beef from Chipolte Restaurants Does anyone have a recipe for this, it is great Thanks ~~~~~~~~~
Crockpot (Slow Cooker) French Dip Roast Beef Sandwiches
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity! -- posted by Karen=^..^=
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French Recepies
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Careful timing in cooking contributes greatly to Alexandre Dumaine's insistence on precision in the kitchen.
A kitchen alarm clock and a keen interest in preparing food are about all that are required-provided the ingredients are of the best quality-to be able to succeed in perfecting simple dishes.
A good test is to be able to prepare the Fillets of John Dory* and the accompanying Sauce Hollandaise* so that they are ready to be served together the minute that both of them are just cooked and no more.
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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