Does any one have french recipes?!
using these ingredients
squash, pumpkin, potatoes lentils, garlic, thyme, gingerWww@FoodAQ@Com
squash, pumpkin, potatoes lentils, garlic, thyme, gingerWww@FoodAQ@Com
Answers:
Zucchini Gratin
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F!. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned!. Add the zucchini and cook, covered, for 10 minutes, or until tender!. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes!. Stir in the flour!. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce!. Pour the mixture into an 8 by 10-inch baking dish!.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture!. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned!.
--The Barefoot Contessa Cookbook
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Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3? lb!.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp!. unsalted butter
2 Tbsp!. good olive oil
3 Tbsp!. Cognac, divided
1? cups dry white wine (I’ve used chix broth before)
1 Tbsp!. fresh thyme leaves (1 tsp!. dry)
2 Tbsp!. all-purpose flour
2 Tbsp!. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds!. Drain and peel garlic; set aside!.
Dry the chicken w/ paper towels!. Season liberally w/ salt & pepper on both sides!. Heat the butter and oil in a large pot or Dutch oven over med-high heat!. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side!. Turn over w/ spatula or tongs; do not pierce skin w/ fork!. If the fat is burning, turn heat down to medium!. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches!. Remove the last chicken to the plate!. Add all the garlic cloves to the pot!. Lower heat and sauté for 5-10 minutes, turning often until evenly browned!. Add 2 Tbsp!. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan!. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves!. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender!.
Remove the chicken to a platter, cover w/ foil to keep warm!. In a small bowl, whisk together ? cup of the sauce and the flour, and then whisk this back into the sauce in the pot!. Raise the heat, add the remaining Tbsp!. of Cognac, and the cream!. Boil for 3 minutes!. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland!. Pour the sauce and the garlic cloves over the chicken and serve hot!.
Reheats well!.
--Ina Garten, "Barefoot in Paris" cookbook
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Gruyere Potato Gratin
1 pound large red potatoes
3/4 cup coarsely grated Gruyere (about 3 ounces)
1 large egg
3/4 cup milk, heated just to boiling
Salt and freshly ground black pepper
Preheat oven to 400oF!. Butter a 1-quart gratin or shallow baking dish!.
Bring a large saucepan of salted water to a boil!. Peel potatoes and cut into thin slices (about 1/8-inch thick)!. Add potatoes to boiling water and parcook 4 minutes!. Drain potatoes well in a colander!.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste!.
In a small bowl whisk egg and add hot milk in a stream, stirring constantly!. Season mixture with salt and pepper and pour evenly over potatoes!. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes!.
--Gourmet magazine
---------------------------------
POTATO GRATIN WITH FRESH HERBS
3 lbs!. russet potatoes, peeled and cut into thin rounds
2 Tbsp!. butter
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp!. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F!. Grease an 8x8x2-inch glass baking dish with cookign spray or butter!.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes!.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired!. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely!. Cover dish tightly with foil!.
Bake 40 minutes!. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more!. Let potatoes stand about 10 minutes before serving, if you have the time!. Serves 8!.Www@FoodAQ@Com
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F!. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned!. Add the zucchini and cook, covered, for 10 minutes, or until tender!. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes!. Stir in the flour!. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce!. Pour the mixture into an 8 by 10-inch baking dish!.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture!. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned!.
--The Barefoot Contessa Cookbook
------------------------------
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3? lb!.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp!. unsalted butter
2 Tbsp!. good olive oil
3 Tbsp!. Cognac, divided
1? cups dry white wine (I’ve used chix broth before)
1 Tbsp!. fresh thyme leaves (1 tsp!. dry)
2 Tbsp!. all-purpose flour
2 Tbsp!. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds!. Drain and peel garlic; set aside!.
Dry the chicken w/ paper towels!. Season liberally w/ salt & pepper on both sides!. Heat the butter and oil in a large pot or Dutch oven over med-high heat!. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side!. Turn over w/ spatula or tongs; do not pierce skin w/ fork!. If the fat is burning, turn heat down to medium!. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches!. Remove the last chicken to the plate!. Add all the garlic cloves to the pot!. Lower heat and sauté for 5-10 minutes, turning often until evenly browned!. Add 2 Tbsp!. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan!. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves!. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender!.
Remove the chicken to a platter, cover w/ foil to keep warm!. In a small bowl, whisk together ? cup of the sauce and the flour, and then whisk this back into the sauce in the pot!. Raise the heat, add the remaining Tbsp!. of Cognac, and the cream!. Boil for 3 minutes!. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland!. Pour the sauce and the garlic cloves over the chicken and serve hot!.
Reheats well!.
--Ina Garten, "Barefoot in Paris" cookbook
----------------------------------
Gruyere Potato Gratin
1 pound large red potatoes
3/4 cup coarsely grated Gruyere (about 3 ounces)
1 large egg
3/4 cup milk, heated just to boiling
Salt and freshly ground black pepper
Preheat oven to 400oF!. Butter a 1-quart gratin or shallow baking dish!.
Bring a large saucepan of salted water to a boil!. Peel potatoes and cut into thin slices (about 1/8-inch thick)!. Add potatoes to boiling water and parcook 4 minutes!. Drain potatoes well in a colander!.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste!.
In a small bowl whisk egg and add hot milk in a stream, stirring constantly!. Season mixture with salt and pepper and pour evenly over potatoes!. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes!.
--Gourmet magazine
---------------------------------
POTATO GRATIN WITH FRESH HERBS
3 lbs!. russet potatoes, peeled and cut into thin rounds
2 Tbsp!. butter
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp!. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F!. Grease an 8x8x2-inch glass baking dish with cookign spray or butter!.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes!.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired!. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely!. Cover dish tightly with foil!.
Bake 40 minutes!. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more!. Let potatoes stand about 10 minutes before serving, if you have the time!. Serves 8!.Www@FoodAQ@Com
French Potato Salad, serves 4-6
1 pound sm white boiling potatoes
1 pound sm red boiling potatoes
2 tbsp good dry white wine
2 tbsp chicken stock
3 tbsp champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 tbsp minced fresh dill
2 tbsp minced flat-leaf parsley
2 tbsp chiffonade of basil leaves
Drop the potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until just cooked through!. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes!. As soon as you can handle them, cut in half (or quater if potatoes are larger) and place in a medium bowl!. Toss gently with the wine and chicken stock!. Allow the liquids to soak into the warm potatoes before proceeding!.
Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion!. Add the vinaigrette to the potatoes!. Add the scallions, dill, parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper and toss!. Serve warm or at room temperature!.
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Butternut Suash and Bacon Bisque
(Courge de Butternut et Bisque de Lard)
--Mak2 quarts
1 3-pound butternut squash
1 tsp!. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1!. Preheat the oven to 350oF!. Cut the stem off of the squash, and cut lengthwise!. Scoop out the seeds and discard!.
2!. Place the squash, skin side up, on a small sheet pan!. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft!. Don't let the pan dry out; add more water, if necessary!.
3!. When cooked, cool, then scoop the flesh into a small bowl!. You should have about 3 cups!. Set aside!.
4!. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water!. Cook for 7 minutes, then pour in the cider and bring to a simmer!.
5!. Mix in the squash and chicken broth, and return to mixture to a simmer!.
6!. Remove from the heat, and purée with an immersion blender!.
7!. Pour in the cream, then mix, taste and adjust flavor with salt and pepperWww@FoodAQ@Com
1 pound sm white boiling potatoes
1 pound sm red boiling potatoes
2 tbsp good dry white wine
2 tbsp chicken stock
3 tbsp champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 tbsp minced fresh dill
2 tbsp minced flat-leaf parsley
2 tbsp chiffonade of basil leaves
Drop the potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until just cooked through!. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes!. As soon as you can handle them, cut in half (or quater if potatoes are larger) and place in a medium bowl!. Toss gently with the wine and chicken stock!. Allow the liquids to soak into the warm potatoes before proceeding!.
Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion!. Add the vinaigrette to the potatoes!. Add the scallions, dill, parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper and toss!. Serve warm or at room temperature!.
-----------
Butternut Suash and Bacon Bisque
(Courge de Butternut et Bisque de Lard)
--Mak2 quarts
1 3-pound butternut squash
1 tsp!. oil
1 cup chopped onion
3 strips bacon
1 cup apple cider
2 cups low-sodium chicken broth
1 cup cream
Salt and pepper to taste
1!. Preheat the oven to 350oF!. Cut the stem off of the squash, and cut lengthwise!. Scoop out the seeds and discard!.
2!. Place the squash, skin side up, on a small sheet pan!. Add 1-1/2 cups of water to the bottom of the pan, and bake at 350 degrees for 2 hours, or until soft!. Don't let the pan dry out; add more water, if necessary!.
3!. When cooked, cool, then scoop the flesh into a small bowl!. You should have about 3 cups!. Set aside!.
4!. Heat the oil in a 6-quart pot on medium heat, then add the onions, bacon and 1 tablespoon water!. Cook for 7 minutes, then pour in the cider and bring to a simmer!.
5!. Mix in the squash and chicken broth, and return to mixture to a simmer!.
6!. Remove from the heat, and purée with an immersion blender!.
7!. Pour in the cream, then mix, taste and adjust flavor with salt and pepperWww@FoodAQ@Com
well first get a pan, fry some onion and garlic and ginger and then get the vegies and blend them up and add them to the mixture and put some vegetable stock in there and let it thicken for about 1 hour on low!. then you have a yummy soup :)Www@FoodAQ@Com
garlic friesWww@FoodAQ@Com