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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Recipe: Microwaved Potatoes Lyonnaise Ethnicity: French
Source/History: "In just minutes you'll be serving up this savory dish of potatoes and onions microwaved with garlic, spices and herbs." Original recipe yield: 6 servings.
Michelin awards the French Laundry three stars
The esteemed Michelin Guide debuted its first Bay Area restaurant and hotel guide today, giving its highest rating of three stars to only one restaurant -- the French Laundry in Yountville.
Recipe: Quiche Lorraine Ethnicity: French
Source/History: "Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!" Original recipe yield: 1 - 9 inch pie.
Only French Laundry earns Michelin's 3 stars
Just one restaurant, the French Laundry, won top honors --three stars -- in the Michelin guide's first-ever ranking of the Bay Area food scene, unveiled this morning. And it's in Yountville, in the...
'French Laundry' Tops Bay Area Restaurant Rankings
A wine country restaurant took the starring role as the venerable Michelin guide ranked dining destinations in the San Francisco Bay area for the first time Monday.
Recipe: Patti's Mussels a la Mariniere Ethnicity: French
Source/History: "This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams." Original recipe yield: 6 servings.
Recipe: Red Bell Pepper Coulis Ethnicity: French
Source/History: "A tasty sauce made from red bell peppers that goes very well over chicken as well as fish." Original recipe yield: 4 servings.
Recipe: Baked French Toast with Cherry Topping
Title: Recipe: Baked French Toast with Cherry ToppingCategory: Health Fact RecipeCreated: 8/15/2006Last Editorial Review: 8/15/2006
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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
French Cooking | French Cuisine Recipes
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From "The Art of Simple French Cookery" by Alexander Watt
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