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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Cooking for Engineers: Recipe File: Buttercream Frosting (American)
Although, essentially just butter, sugar, and egg, there are many ways to prepare buttercream. Italian buttercream begins with a simple syrup heated to the soft-ball stage and then whipped into an egg white foam before adding butter. A French buttercream is prepared by whipping a solution of heated egg yolks and sugar into a thick foam followed by the incorporation of butter. This recipe is one of many recipes that can be considered American buttercream.Buttercream frosting (yields frosting for a two layer 9-in. round cake)
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He was once known as TV's "Galloping Gourmet." But the new book Graham Kerr and his wife Treena Kerr have written, "Recipe for Life," has nothing to do with cooking. We'll meet both of them today, but first, Julie Powell. She's a bright young woman who decided to reclaim her stagnating life by spending a year preparing every recipe in Julia Child's classic cookbook "Mastering the Art of French Cooking." Powell's book is called "Julie and Julia."
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French Roast Chicken & Mediterranean Vegetables in Wine
A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Easy Low-Fat Oven Roasted Peppered Potato Wedges, Recipe #193370 and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Recipe #195130. -- posted by French Tart
Crock Pot Baked Spiced Red Cabbage & Apples/Pears
A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my Festive Baking & Freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewel ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!! -- posted by French Tart
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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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