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 consomm 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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Italian cooking class with a selection of Italian wines
Dec 09, 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 class Sicilian Cooking,
Cooking class Sicilian Cooking,524 S. Allen St., State College.Tuesday, October 10, 20065:30 PM - 9:00 PMCall 238-5828 or e-mail guypilato@aol.com to enroll.Taught by Grace Pilato, author of "Cooking with Grace."
Cooking French with Saveur Magazine
Oct 21, 2006 (Sat): We are partnering with Saveur Magazine for a mouthwatering exploration of authientic French cuisine. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical gourment journey of the regions and rituals that have made French food the basis for all other cuisines. Every student will receive a free one-year subscription to Saveur magazine, a full-color menu/recipe booklet, and a gift tote bag with samples. We'll make Cheese Gourges, salade des Moines, Poissin Vallee d'Auge, Gratin Dauphiniois, and Souffle au Chocolat. Viva la France!
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Cooking French with Saveur Magazine (Hands-on class)
Dec 16, 2006 (Sat): South Bay School of Cooking has been invited to partner with Saveur magazine for a mouth watering exploration of authentic French cuisine. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical gourmet journy of the regions and rituals that have made French food the basis for all other cuisenes. Every student will receive a one-year subscription to Saveur magazine (a $29 value);a full-color menu/recipe booklet including related history, tips, and techniques; and a gift tote bag with discounts and samples so you can continue your culinayr adventure through France and beyond. Make Goureres (cheese puffs), Salad des Moines, Poussin Valle (baby chicken with Calvados), Gratin Dauphenoise (gratineed potatoes), and Souffle au Chocolae. Viva La Saveur!
French cooking class with a selection of nice French wines
Jan 20, 2007 (Sat): Cooking friends meet monthly to cook casual and traditional French food in Shibuya. Learn about cooking with an experienced native teacher and speak French, English or Japanese in an international and relaxed atmosphere. After cooking you eat your dishes and drink a selection of nice assorted French wines. Easy French cooking for everybody. Reservation needed.
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French Recepies
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It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best.
It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance.
For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table.
It can easily be made to look both attractive and appetizing.
Lack of interest or imagination will result in the opposite, distressing, effect.
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
French Cooking | French Cuisine Recipes
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From "The Art of Simple French Cookery" by Alexander Watt
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