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
| Recipes French Cooking |
Busy chef?s recipe for quality family time
It is about 9 a.m. on a sunny weekday in November and the Fernandez family is sitting down to their biggest meal of the day: a hearty breakfast of French toast, eggs, bacon, yogurt and fruit smoothies, prepared, as on most days, by dad Ralph Fernandez, who is also executive chef at the Moshulu.
Maro Gjurasic's Goat Cheese Flan with Tomato and Basil
Before coming to Q, Maro Gjurasic was the chef at Il Bistro in the Pike Place Market. His flan is served with toasted rounds or strips of French or Italian bread.
Delicious, Easy Cuban-Style Flan
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling. -- posted by Mina the Brat
French Market Fruit Pizza With Lagniappe!
This recipe is from one our local church ladies....it is sooooooo good in the summertime with fresh fruit. With any leftover fruit, you can make a quick salad. -- posted by Sherrybeth
(Suz/106694) - I'm looking for a dessert recipe to take to a Mexican-food themed party on
I'm looking for a dessert recipe to take to a Mexican-food themed party on Friday. I seem to recall someone posting a brownie recipe at one point that sounded really good, but can't remember who it was and didn't think to copy the recipe at that point. A good flan recipe would also be appreciated, or anything else that would go well with the theme. Thanks in advance.
Recipe: Salade Composee Ethnicity: French
Source/History: This recipe is by courtesy of Madame Carrera of Toulouse, France. She is a very kind and generous hostess who taught my daughter to better enjoy cooking!
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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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