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
| Recipes French Cooking |
Berry Cobbler Lem. Buttrmilk Iceream
INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM For pastry stars 2 sheets frozen puff pastry (about 1 pound), thawed an egg wash made by whisking 1 large egg yolk with 1 tablespoon water Fo ...
Instant Hospitality: Simple and Festive Hors D?oeuvres
Nov 13, 2006 (Mon): Just in time for the holidays, Melissa Graham of Monogramme Events will explain how to assemble a well-stocked pantry that will allow you to entertain guests on a moment?s notice and will provide you with recipe ideas on how to use your new pantry. You?ll also learn how to prepare several delicious hors d?oeuvres that can be assembled weeks ahead, frozen and baked just prior to serving. Finally, Melissa will show you how to make a simple and light tart shell that can be filled with a variety of seasonal ingredients.
Getting inside the life of Marie Antoinette
"I felt a little bit like a pastry puff. " Kirsten Dunst's feelings were altogether appropriate for the type of character she was playing...
Three-Cheese Spinach and Bell Pepper Quiche/Pie
This pie can be baked using a 9 or 10-inch deep-dish pie crust in place of the puff pastry crust but it will not be as flakey! Make certain to cook the spinach in boiling water for about 8 minutes before using in this recipe, it will remove any bitterness to the spinach. -- posted by KITTENCAL
Fresh Berry Tart With Chambord Sauce
A very elegant dessert for a dinner party or a lovely brunch! A puff pastry shell with white chocolate custard, topped with mixed fresh berries and chopped almonds. Can be served either chilled or at room temperature. Didn't include times allowed for thawing puff pastry. -- posted by DiScharf
Cooking class,“The Joys of Working with Puff Pastry,”
Cooking class,“The Joys of Working with Puff Pastry,”5:30 to 8:30 p.m., 524 S. Allen St., State CollegeWednesday, September 13, 20065:30 PM - 8:30 PM$50. Call 238-5828 to register.
Recipe: Honey Zserbo Ethnicity: Hungarian
Source/History: "This is an old Hungarian pastry recipe my grandmother used to make for special guests." Original recipe yield: 12 servings.
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French Recepies
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Careful timing in cooking contributes greatly to Alexandre Dumaine's insistence on precision in the kitchen.
A kitchen alarm clock and a keen interest in preparing food are about all that are required-provided the ingredients are of the best quality-to be able to succeed in perfecting simple dishes.
A good test is to be able to prepare the Fillets of John Dory* and the accompanying Sauce Hollandaise* so that they are ready to be served together the minute that both of them are just cooked and no more.
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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