Recipes????????????!


Question: Recipes!?!?!?!?!?!?!?!?!?!?!?!?
I LUV France! Does anyone have any French RecipesWww@FoodAQ@Com


Answers:
French Breakfast Puffs

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Preheat oven to 350 degrees F (175 degrees C)!. Grease 12 muffin cups or line cups with paper muffin liners!.
In a large bowl, whisk together flour, baking powder, salt, and nutmeg!. In a separate bowl, cream together 1/2 cup sugar and shortening!. Beat in egg!. Stir flour mixture into shortening mixture alternately with milk!. Beat well!. Spoon batter into prepared muffin cups!.
Bake in preheated oven for 20 to 25 minutes!. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon!.
Remove muffins from oven and muffin pan!. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture!. Repeat with each muffin, until all muffin tops are covered!. Serve warm!.

French Chocolate Cake

INGREDIENTS
1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste

Preheat the oven to 325 degrees F (165 degrees C)!. Generously grease a 9 1/2 inch springform cake tin!. Dust with a little sugar, and tap out the excess!.
Set aside 3 tablespoons of the sugar!. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan!. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved!. Remove the pan from heat!. Stir in vanilla, and leave the mixture to cool slightly!.
Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition!. Stir in the flour!.
In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy!. Add cream of tartar and salt, and beat to stiff peaks!. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy!. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites!. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles!.
Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean!. If the cake appears to rise unevenly, rotate after 30 to 35 minutes!. If the cake starts to crack or become too brown, place a piece of foil lightly over the top!. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin!. Cool completely, and then remove the base!. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile!.Www@FoodAQ@Com

Here's a slightly different take on "Coq au Vin" and a link to the site it comes from!.!.!.

For two people, you will need:

2lb (1kg) of chicken legs and wings (approx!. 4 of each)
1 large carrot (scraped and chopped)
1 large onion (quartered and segmented)
6 garlic cloves (peeled and halved)
1 tsp dried thyme
2 pints (1 litre) fresh chicken stock
1 pint (? litre) dry/medium white wine

The cooking process for this dish is very technical! Simply put all the ingredients in to a large pot and bring up to the boil!. Cover thereafter and simmer as gently as possible for one hour!. The chicken by this time should be "falling off the bones" tender and the dish may be served with some fresh, crusty French bread!.

Voila!Www@FoodAQ@Com

POULET AU PORTO
(Chicken with port cream)

Port, cream, and the chicken juices thickened with egg yolks make a shiny glaze for the pieces of meat!.

Cut a 3-4 pound FRYER CHICKEN in serving pieces and sprinkle lightly with SALT!.

Melt 3 tablespoons BUTTER or margarine in a wide frying pan over medium heat!. Add chicken and brown on all sides (takes about 20 minutes)!. Pour into pan 1/2 cup PORT and 3/4 cup WHIPPING CREAM!. Cover and simmer gently for about 30 minutes or until thigh is tender when pierced!. (At this point you can cover and chill chicken; reheat to continue!.)

Lift chicken from pan and place in a serving dish!. Boil juices on highest heat until reduced to about 1 1/3 cups!. Beat 2 EGG YOLKS and blend some of the hot liquid into them; then stir yolk mixture into sauce in pan!. Cook over low heat, stirring constantly, until sauce thickens slightsly!. DON NOT BOIL!. Pour sauce over chicken and garnish with 1 or 2 tablespoons chopped PARSLEY!.

Accompany with hot FRIED SHOESTRING POTATOES (prepare one 12-oz!. pkg!. according to pkg instructions)!. Makes 4 servingsWww@FoodAQ@Com

These websites have many French recipes!. Just do a search for French recipes on the website!.Www@FoodAQ@Com

Hey, check out http://www!.cdkitchen!.com !. They have some really great recipes and im sure some great french ones too!. They're all pretty easy and simple to follow so have fun and enjoy!Www@FoodAQ@Com

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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Root Vegetable Gratin with Gruyère

Enriched with cream and Gruyère cheese, this hearty gratin is a delicious accompaniment to roast pork or chicken!. A mandoline makes fast work of cutting the vegetables into thin, uniform slices!.

1 Tbs!. unsalted butter
3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/4 tsp!. freshly grated nutmeg
1 lb!. parsnips, peeled and sliced 1/8”
1 lb!. sweet potatoes, peeled and sliced 1/8”
1 lb!. celery root, peeled and sliced 1/8”
8 oz!. Gruyère cheese, shredded
1 Tbs!. minced fresh thyme
3 Tbs!. minced fresh flat-leaf parsley

Preheat an oven to 400°F!. Butter a 3-quart baking dish!.

In a large saucepan over medium heat, melt the butter!. Add the garlic and cook for 1 minute!. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes!. Remove from the heat and let stand for 10 minutes!.

Arrange a layer of parsnips, slightly overlapping, in the prepared dish!. Arrange a layer of sweet potatoes on top, then a layer of celery root!. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top!. Repeat with the remaining ingredients!.

Cover the dish with aluminum foil, place on a baking sheet and bake for 1 hour!. Remove the foil and lightly press the gratin down with a spatula!. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more!. Let the gratin stand for 15 minutes before serving!. Serves 12 to 15!.

--Williams-Sonoma
------------------------------

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!.
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Spinach Gratin

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F!. Melt the butter in a heavy-bottomed saute pan over medium heat!. Add the onions and saute until translucent, about 15 minutes!. Add the flour and nutmeg and cook, stirring, for 2 more minutes!. Add the cream and milk and cook until thickened!. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce!. Add 1/2 cup of the Parmesan cheese and mix well!. Season, to taste, with salt and pepper!.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top!. Bake for 20 minutes until hot and bubbly!. Serve hot!.

--Ina Garten
-----------------------------

PALMIERS

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Preheat the oven to 450 degrees F!.
Combine the sugar and kosher salt!. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble!. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry!. This is not about sprinkling, it's about an even covering of sugar!. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom!. Fold the sides of the square towards the center so they go halfway to the middle!. Fold them again so the two folds meet exactly at the middle of the dough!. Then fold 1 half over the other half as though closing a book!. You will have 6 layers!. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper!. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above!. (There will be quite a bit of sugar left over on the board!.) Slice and arrange on baking sheets lined with parchment!.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side!. Transfer to a baking rack to cool

--Ina GartenWww@FoodAQ@Com

Boeuf Bourgignon recipe


Ingredients for 4 people:



- 2 lbs!. (1 kg) beef cut into chunks (not small cubes)

- 1 bottle of red wine (tip: use a reasonable quality full-bodied wine)

- 1 onion, chopped finely

- 5 chopped cloves of garlic

- 3 bay leaves

- 10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground black pepper can be used instead)

- Olive oil

- ? lb!. (quarter kg) bacon in strips or cubes

- 20 pearl onions

- 5 medium sized carrots

- ? cup (70 ml) all purpose flour

- 1 tablespoon (17 ml) tomato paste

Recipe:



Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns!.

Remove the meat from the marinade and dry with paper towel!.

In a large pan:

Fry bacon in oil until slightly browned!. Place bacon in a large ovenproof casserole!.

Then brown the pearl onions and cubed carrots in the pan and add to casserole!.

Then brown the meat in the pan!. Depending on the size of the pan (i!.e!. if it is not possible to fit all the meat into the pan), do the meat in batches and store the meat already browned temporarily in a large dish!.!.

When all the meat has been browned, put it all into the pan, sprinkle 1 tablespoon of flower and mix well while continuing to brown (approx!. 5 minutes) then add bit by bit the red wine marinade including onions, garlic, bay leaves and fresh peppercorns and last but not least the tomato paste!. Add to casserole and mix carefully with bacon and pearl onions!.

Cook for 2 hours (or until tender) in oven at 180 Celsius (275 Fahrenheit)!.

Best served with home made spaetzle


French Onion Soup Recipe
(French: Soupe à L'Oignon)




Ingredients for 4 people:



- 4 large onions (or 6 medium)

- 100 grams (3? ounces) grated cheese

- 200 grams (7 ounces) butter

- 1 bottle ordinary white wine

- 10 ml (2 teaspoons) bouillon powder

- 4 slices of white bread

- 1 clove of garlic

Recipe:



Peel skin off onions!. Slice onions into rings!. Separate rings and put in frying pan!.

Add 100 grams of butter to frying pan!.

Cook onion on medium heat until glazed (i!.e!. onion becomes soft)!. Gently turn onion periodically to avoid burning!.

Add bottle of wine and the bouillon!.

Simmer for half an hour!. - During this time:

grate the cheese if it is not already grated, and

pre-heat the oven to 180 degrees Celsius, and

rub garlic into white bread and cut into 1 cm cubes, fry in remaining butter!.

Ladle (or spoon) the onion and wine into the bowls!.

Sprinkle the cheese over the top of each bowl!.

Put the bowls in the oven for 20 minutes!. When the cheese is fully melted, it is ready to serve (some people prefer to wait until the cheese has cooked to a golden brown)!.

Sprinkle cooked bread (known as "croutons") on the soup just before serving

Side dish: baguette (the traditional French bread stick)



Creme Brulee

Ingredients for 6 People :



- 8 eqq yolks

- 80 g (1/3 cup) sugar; for the initial mixture

- 500 ml (2 cups) heavy cream

- 6 ml (1 teaspoon) of vanilla extract

- 60 g (? cup) sugar; for the caramel at the end



Main Course Recipe:



- Preheat oven to 150oC (300of)

- Put the egg yolks and sugar into a large bowl!. Mix (or whisk) until the sugar is completely dissolved!. At this point, the mixture should be thick and pale yellow!.

- Add the cream and vanilla extract to the bowl and mix them in thoroughly!.

- Strain the mixture into a bowl!. The strainer will remove any clumps in the mixture!. Use a spoon to skim off any foam or bubbles!.

- Divide the mixture among 6 ramekins (see note on ramekins below)!.

- Place the ramekins in a large pan and add water to the pan!. The water should be about half the height of the ramekin!. Make sure that you don't spin any water into the ramekins!. Some people put hot water (e!.g!. heat some up in a hot water kettle) into the pan instead of cold water!. This shortens the cooking time and in some cases (depending on your ramekin) gives a more even finish!.

- Put the pan in the preheated oven until the custard is set at the edges of the ramekins but still loose in the centre !. In other words, the custard should be firm at the edge of the ramekins, but like jello in the centre!. This will take about 50-60 minutes, with the exact time depending on the shape and size of the ramekins!.

- Remove from the oven!. Take the ramekins out of the pan and allow them to cool for at least 2 hours!.

- When ready to serve, sprinkle the remaining sugar over the tops of each custard (the sugar should be divided evenly among the 6 ramekins)!.

- Melt the sugar until it starts to caramelise (the sugar turns brown, but not black)!. This is best done with a small hand-held torch!. If you don't have a torch, put them under the oven grill until the sugar caramelises!.

- Put the ramekins back into the fridge for a few minutes before serving, to allow them to cool!.



Recipe for moules frites
Method

Place the mussels in a saucepan with 2 finely chopped onions and 2 cloves of garlic, well crushed
Cover with dry white wine, bring slowly to the boil, then simmer gently while stirring!.
Continue until the mussels have opened - discard any that do not open!.
Serve with chips, preferably thinly cut 'French style' chips!.
Note - to make the best chips your uncooked chips should be washed in cold water and dried thoroughly before cooking!. If making chips sounds a bit tedious, serve with plenty of fresh bread instead!.


Apple tart (tarte aux pommes) recipe -

Every French restaurant has apple tart as one of its staple desserts!. Rightly so because it is quick, easy and delicious!.

Peel, core and slice three eating apples
Fry the apple slices very gently in butter, with a couple of teaspoons of sugar, until slightly softened
For the pastry, rub 75g of butter into 150g of flour, with a pinch of salt and 3 teaspoons of sugar!. A small amount of water will be necessary to hold it together - perhaps 3 tablespoons of water
Roll the pastry out flat and put in a tart tin (about 20cm across)
Drain the apple slices and spread them on the pastry
Bake in a hot oven (400F / 200C) for about half an hour
Pour the remaining liquid from frying the apples on to the tart, and return to the oven for 5 minutes
Eat your tarte aux pommes on its own or with creme chantilly (whipped cream)!. Ideally not from a squirty canister, but cream that has actually been whisked!.Www@FoodAQ@Com





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