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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Jacques Pepin & Olivier Masmondet
Oct 26, 2006 (Thu): A Masters of French Food & Wine with
Gourmet food and wine drinks direct from France. (France)
Gastronomique sells local French gourmet food and wine gifts in hand-made champagne crates direct from France. The crates make really good gifts and everything can be ordered and paid for via our website www.gastronomique.biz
Boutique French wine pairing dinner at Bistro Verdu
Oct 19, 2006 (Thu): Bistro Verdu and Rosso Wine Shop monthly food and wine event
Crushed French vineyards turn to soda
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Beaujolais Nouveau Festival - French Wine
Nov 16, 2006 (Thu): The French American Chamber of Commerce Atlanta Chapter organize its Beaujolais Nouveau Festival XX. Enjoy wine and food tasting, silent auctions and music.
Allan Barber: French farce on the farm
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The French Cellar Presents The Red Wines of Bordeaux
Sep 20, 2006 (Wed): The French Cellar presents the sixteenth in a series of 20 Wine Appreciation Classes for the year 2006. The Red Wines of Bordeaux is an introduction to the Merlot and Cabernet varietals of the Right and Left Banks of the Gironde. We will be tasting 8 blends from the most unique and representative chateaux in the region. A light buffet of French cheeses, pate and fruit will be served to enhance the experience of wine to food. We look forward to seeing you to explore these high quality, well-priced wines. A votre sante!
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French Recepies
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Most of the recipes given here are timed according to the use of earthenware pots, and copper and enamel pans, as distinct from aluminum utensils. But it is not every home that is in possession of such ware.
So, if it has to be aluminum, then use the heavier kind, so as to be able to cook these dishes d la minute (i.e. for the exact time given).
If thin aluminum pans are employed, then care must be taken to adjust accordingly the prescribed cooking time; for the food in the thin aluminum pan will heat centrifugally and cook too rapidly, instead of heating gradually and retaining a steady, even, overall temperature.
This is of major importance in cooking.
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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