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 |
OBSERVER-TESTED RECIPE: 4 veggies we love to hate
Observer-tested recipe Brussels Sprouts and Bacon Serves 6. From "How to Read a French Fry," by Russ Parsons (Houghton Mifflin, 2001). Steaming the brussels sprouts first helps to cut down on their sulphury smell.
Oct 17, French Onion Soup Recipe: Real Restaurant Recipe
Easy French Onion Soup Recipe from Real Restaurant Recipes is a favorite restaurant soup recipe. Restaurant soup recipe easy to make at home.
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.
Lydie's Pie Crust / Apple Turnovers
The best recipe in my arsenal: my aunt Lydie's famous french pie crust. Perfect for use in making mini apple turnovers. -- posted by Stef In Sac
Recipe: Vegetarian Cassoulet Ethnicity: French
Source/History: This is a slight modification of a recipe of the same name that appeared on page 60 of "Casseroles," a Pillsbury Classic Cookbook published in 2000.
Recipe: Rosemary and Peppercorn Chicken Ethnicity: French
Source/History: "A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine." Original recipe yield: 2 servings.
Recipe For Make Ahead French Toast
Are you doing anything special with the kids this weekend? Whether you'll be attending multiple soccer games, heading to a local festival, or just hanging out at home, why...
Recipe: La Salade d'Aubergines Ethnicity: French
Source/History: This recipe was given to my daughter by her French homestay mother. I am grateful that Madame Carrera has taught my daughter to better enjoy good food and cooking!
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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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