French
CUISINES
1
2
3
Tables of Contents
4
Introduction
5
Petit Déjeuner BREAKFAST
6
7
Crêpes de Base BASIC CREPES
Ingredients Flour
Yields: 32 six-inch or 12 ten-inch crepes
1¾ cups all-purpose flour
+
+
2 cups whole milk, room temperature
+
½ teaspoons coarse salt
+
5 tablspoons unsalted butter, melted
3 large eggs, room temperature
Directions 1
Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.
2
Strain mixture into a medium bowl, and refrigerate at least 2 hours (or up to 1 day). Batter should be consistency of heavy cream; add more milk if needed.
3
4
5
Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use spatula to unfold or rearrange it.)
6
Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.)
7
Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
Tips & Techniques
Slowly heat the pan to the desired temp. If you try to heat it too quickly you’ll constantly be fiddling with the temperature knob because it will start burning or get too cool.
8
http://www.delish.com/recipefinder/basic-crepes-recipe
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Prep Time: 13 min Cook Time: 12 min Total Time: 25 min
112 50 1.5g 78mg 142mg 11g 0.3g 2g 4g 5%
9
10
Petit Déjeuner Puffs FRENCH BREAKFAST PUFFS
Ingredients
+ ½ teaspoon salt
BAKING SODA
1½ teaspoons baking powder
+
Flour
+
1¾ cups all-purpose flour
+ 6 tablspoons margarine, melted
1 egg
1
½ cup white sugar
NUTMEG
½ cup milk
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
⁄ 3 cup shortening
Directions 1 2
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 ½ cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well.
3
Spoon batter into prepared muffin cups.
4
Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
5
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.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Prep Time: 5 min Cook Time: 25 min Total Time: 1 hr Oven Temp:350
11
233 12g 5g 34mg 199mg 29g 1g -3g --
Tarte Tatin Rapide QUICK TARTE TATIN
Ingredients Flour
1 tablespoon all-purpose flour
+
+
3 large apples, peeled & quartered
+
他 cup white sugar
+
3 tablespoons butter
9-inch unbaked pie crust
Yields: 10 tarts
Directions 1
Preheat oven to 425 degrees F (220 degrees C).
2
Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
3
Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
4
Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes.
5
Remove from heat.
6
Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
7
Place crust on top of apples and tuck in edges around apples.
8
Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes.
9
(per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Tips & Techniques
When preparing the caramel for this quick and simple skillet-baked apple tart, be sure to remove the pan from the heat when the caramel is just amber -- the sugar will continue to cook from residual heat, which could lead to a bitter, burned sauce. http://allrecipes.com/recipe/apple-tarte-tatin/
12
Nutritional Information
Prep Time: 15 min Cook Time: 30 min Total Time: 50 min Oven Temp:425
280 12g 4g l7mg 85mg 43g 3g -2g --
13
14
Haricots Verts
FRENCH GREEN BEANS
Ingredients
+
+
+
+
½ lemon, zested and juiced
1½ pounds haricots verts, trimmed
½ teaspoon salt
3 tablspoons unsalted butter
¼ cup almonds
1½ tablespoons olive oil
2 shallots, minced
Freshly cracked black pepper
Directions 1 2
3
4
5
Bring a large pot of salted water to boil. Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside. Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry. Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes. Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Prep Time: 10 min Cook Time: 15 min Total Time: : 25 min
15
104 7g 5g 19mg 9mg 9g 3g -2g --
Bruschetta
TOMATO & BASIL BRUSCHETTA
Ingredients
Yields: 8
+
+
+
1 loaf (8 ounces) Italian bread
1 clove (large) garlic, cut in half
¼ teaspoons salt
2 tablespoon extravirgin olive oil
2 tablespoon basil leaves, thinly sliced
⅛ teaspoons ground black pepper
8 ripe plum tomatoes, cut into ¼-inch pieces
Directions 1
Preheat oven to 350 degrees F. Meanwhile, slice bread diagonally into scant ½-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets.
2
Toast bread on 2 oven racks 15 minutes or until crusty and dry, turning slices over once and rotating cookie sheets between upper and lower racks halfway through baking. Transfer bread to wire racks to cool slightly. When bread is cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.
3
Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepper until combined.
4
To serve, spoon 1 heaping tablespoon tomato mixture on garlicrubbed side of each toast slice.
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Oven Temp: 350
16
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
30 2g 0.2g -120mg 2g 1g 1g 0.3g 2%
17
18
Ratatouille
RATATOUILLE
Ingredients
+
+
+
+
1 can (28-ounce) peeled tomatoes
6 tablespoon extravirgin olive oil
Coarse salt
1 pound eggplant
1 head garlic, cloves smashed & peeled
3 cups yellow onions, diced
2 bell peppers (any color), diced large
2 cups zucchini, diced
1 bay leaf
2 tablespoon red wine vinegar
Directions 1
Place tomatoes and juices on a rimmed baking sheet and use hands to break tomatoes into ž inch pieces.
2
Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
3
Meanwhile, in a colander, toss eggplant, cut into 1-inch pieces with 1½ teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid.
4
5
6
In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving. Prep Time: 20 min Cook Time: 55 min Total Time: 1 hr 15 min Oven Temp:350
19
480 29g 4g -51mg 54g 20g 24G 12g 16%
Quiche
BROCCOLI & CHEDDAR QUICHE
Ingredients Flour
Yields: 8
+
+
+
+
Coarse salt
1 tablespoon unsalted butter
All-purpose flour, for rolling
6 large eggs
1 single-crust pie dough
2 cup medium yellow onion, diced
他 cup heavy cream
Ground pepper
6 cups broccoli florets, steamed until crisp-tender
1 cup grated sharp cheddar
Directions 1
Lightly flour a rolling pin and work surface and roll out dough to 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge.
2
Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
3
Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
4
In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes.
5
Serve warm or at room temperature. Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr Oven Temp:375
20
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
360 24g 10g 105mg 520mg 23g 1g 4g 12g 20%
21
22
Steak au Poivre PEPPERED STEAK
Ingredients
+
+
+
+
3 (1 pound) rib eye steaks
Coarsely crushed black peppercorns
Kosher salt
4 tablspoons unsalted butter
2 tablespoon extravirgin olive oil
2 shallots, minced
1/3 cup brandy
ž cup chicken stock
Âź cup heavy cream
Directions 1
Season the steaks with salt and black peppercorns and then let it stand for 45 minutes.
2
In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.
3
Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated.
4
Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.
5
Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Prep Time: 30 min Cook Time: 45 min Total Time: 1 hr 15 min
23
498 31g 14g 194mg 149mg 3g 1g -50g
Homard en Croûte LOBSTER POT PIE
Ingredients
+ 3 cloves garlic, minced
+ 1 medium yellow onion, minced
+ ¼ cup brandy
+ 3 tablspoons unsalted butter
1 egg, beaten
Flour NUTMEG
Yields: 4
1 (14-oz) package puff pastry
1¾ cups heavy cream
2 tablespoons all-purpose flour
⅛ tsp freshly grated nutmeg
1 lb lobster meat, thawed & cut into ¾" pieces
Directions 1
Preheat the oven to 425 degrees F.
2
Melt the butter in a 4-quart saucepan over medium-high heat. Add the garlic and onion, and cook until golden, 5–7 minutes.
3
Add the brandy; cook until reduced by half, 1–2 minutes.
4
Whisk in the flour, and cook for 2 minutes.
5
Add the cream and bring to a boil. Cook, stirring occasionally, until the sauce is slightly thickened, 3–4 minutes.
6
Stir in the lobster, nutmeg, salt and pepper.
7
Divide the lobster mixture between four 8-ounce ramekins, and set on a rimmed baking sheet.
8
On a lightly floured surface, roll the pastry into a 14-inch square. Cut out four 4½-inch circles. Brush edges of ramekins with egg. Place 1 circle over each ramekin and press to seal. Brush the pastry with egg, and bake until golden on top and the filling is bubbly, 20–25 minutes. Prep Time: 20 min Cook Time: 40 min Total Time: 60 min Oven Temp:425
24
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
400 17g 6g 55mg 780mg 48g 2g 2g 15g 8%
25
26
Pomme Purée
MASHED POTATOES
Ingredients
+
3 medium potatoes
+
6 cloves garlic
+
Salt & pepper to taste
+
¼ cup butter
1 cup half-and-half
Directions 1
2
Prepare the potatoes and garlic. Peel the potatoes. Cut them into about 1½ inch pieces. Place in a pot of cold water and add several pinches of salt. Peel the garlic and place in the water as well. Cook potatoes and garlic. Place the pot on the stove on medium heat and bring to a low boil. Cook at a low boil for 20 to 25 minutes. The potatoes are done when the largest piece breaks apart when poked with a knife.
3
Warm cream. Place the creme fraiche (or substitute) in a small pan. Bring the cream just to a simmer, then remove from heat.
4
Drain and mash. Drain the potatoes when they are done. Use a vegetable mill or an electric mixer to mash the potatoes.
5
Mix in warmed cream and butter. Gradually blend in the cream and butter, cut in small pieces. Season to taste with salt and pepper.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
138 2g 1g -58mg 24g 2g 5g 6g --
Tips & Techniques
If you leave the skins on the potatoes, you may want to consider trimming them to remove unnecessary bumps. They slide off easily when done cooking and help the poatotes from absorbing additional moisture. http://www.easy-french-food.com/garlic-mashed-potato-recipe. html
Prep Time: 20 min Cook Time: 35 min Total Time: 55 min
27
Bruschetta
TOMATO & BASIL BRUSCHETTA
Ingredients
+
1 loaf (8 ounces) Italian bread
+
+
room temperature ¼ teaspoons salt
2 cups whole milk,
8 ripe plum tomatoes, cut into ¼-inch pieces
Ingredients
+
Yields: 8
2 tablespoon extravirgin olive oil
+
2 tablespoon basil leaves, thinly sliced
⅛ teaspoons ground black pepper
Directions
28
1
Preheat oven to 350 degrees F. Meanwhile, slice bread diagonally into scant ½-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets.
2
Toast bread on 2 oven racks 15 minutes or until crusty and dry, turning slices over once and rotating cookie sheets between upper and lower racks halfway through baking. Transfer bread to wire racks to cool slightly. When bread is cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic.
3
Meanwhile, in small bowl, gently toss tomatoes, basil, oil, salt, and pepper until combined.
4
To serve, spoon 1 heaping tablespoon tomato mixture on garlicrubbed side of each toast slice.
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Oven Temp: 350
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
30 2g 0.2g -120mg 2g 1g 1g 0.3g 2%
29
30
Crème Brûlée
VANILLA CREME BRULEE
Ingredients
+
1 cup light cream or half-and-half
+
5 large egg yolks
+
1 cup heavy or whipping cream
+
VANILLA
1½ teaspoon vanilla extract
1/3 cup granulated sugar
Directions 1
2
3
Into 13” by 9” metal baking pan, pour 3 1/2 cups hot tap water; place in oven. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
4
Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
5
Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.
6
For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
Prep Time: 30 min Cook Time: 25 min Total Time: 55 min Oven Temp:325
Tips & Techniques
The traditional way to heat the cream, is in a saucepan on the stove, but that's tricky. Your silky custard can overheat & become a curdled mess. Using microwave removes the guesswork. http://www.delish.com/recipefinder/vanilla-creme-brulee-dessert-
210 10g 7g 35mg 740mg 18g 3g 4g 13g 300mg
31
Tulipes
FRENCH DESSERT SHELLS
Ingredients Flour
½ cup all-purpose flour
+
+ 6 tablespoon butter, melted
+ ¼ teaspoon salt
+ 3 large egg whites
VANILLA
Yields: 1 Dozen
1 quart ice cream or sorbet
¾ cup confectioners’ sugar
½ teaspoon vanilla extract
Directions 1
Into 13” by 9” metal baking pan, pour 3½ cups hot tap water; place in oven.
2
In a liquid measuring cup, heat creams in microwave on Medium for 5 minutes. Remove from microwave; stir in vanilla.
3
In a large bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream; with spoon, skim off foam.
4
5
Place six 4 ounce ramekins in baking pan with the water. Add cream mixture into ramekins (mixture should come almost to tops). Bake custards for 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate at least 4 hours or overnight. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through evenly covering tops of custards. Broil custards 2 to 3 minutes or until brown sugar melts. Refrigerate immediately for 1 hour to allow sugar to form a crust.
Prep Time: 30 min Cook Time: 15 min Total Time: 45 min Oven Temp:350
32
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
205 11g 6g 67mg 200mg 24g 0.3g 0.4g 3g --
33
34
La Tarte Tropezienne BUTTERCREAM PASTRY
Ingredients Flour
11/3 cups all-purpose flour
+
+ 3 eggs
+ I teaspoon salt
+ 1/2 cup butter
SUGAR
1/8 cup dry yeast
1 tablespoon lukewarm mill
1 egg yolk (for glazing top of brioche)
1/8 cup of sugar
Directions 1
2
3
4
5
In the mixer, combine flour, sugar, and yeast. Mix on low speed. Add milk, 5 eggs, and salt, mixing until the dry ingredients become moistened. Increase mixer speed and beat until the dough comes together. Slowly add butter, and continue mixing until the dough detaches from the side and bottom of the bowl. Transfer the dough to a separate bowl and cover tightly with plastic wrap. Allow the dough to rest in a warm place until it almost doubles in size, about 1½ hours. Gently deflate the dough, and refrigerate for 6 hours. Using a rolling pin, roll out the dough to Ÿ-inch thickness. Cut the dough into an 8-inch diameter, and place on a baking sheet. Cover with plastic wrap and allow the dough to rise in a warm place. Gently apply a coat of egg wash to risen dough. Sprinkle rock sugar over the top. Bake for 12-15 minutes, or until the dough is puffed and golden. Let cool to room temperature. Continue to next page for directons on how to make the pastry cream and assemble.
Prep Time: 45 min Cook Time: 30 min Inactive Time: 8 hr Total Time: 9 hr 15 min Oven Temp: 375
Nutritional Information (per serving)
Calories Total Fat Saturated Fat Cholesterol Sodium Total Carbs Dietary Fiber Sugars Protein Calcium
35
498 31g 14g 194mg 149mg 3g 1g -50g
La Tarte Tropezienne PASTRY CREAM
Ingredients
+ 1 teaspoon almond extract
+ 2 cups of milk
+ 1 tablespoon pure vanilla extract
Flour SUGAR
HOW TO: STEP BY STEP
4 eggs
1/2 cup sugar
1/2 cup all-purpose flour, packed
Directions 1
In a small saucepan, bring milk and vanilla bean to a gentle boil over medium heat.
2
In a mixing bowl, whisk together the yolks, sugar, and cornstarch. Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks. Still whisking, pour the yolk mixture into the saucepan, and over high heat, whisk vigorously without stopping and bring to a boil. Boil for about 1 to 2 minutes, and then transfer to a large bowl. Keep stirring until the mixture reaches 100 to 120 degrees F, or slightly warmer than room temperature. Add softened butter, orange water, and kirsch. When completely combined, gently fold in whipped cream. Assembly
3
Cut brioche in half horizontally. Smooth cream mixture over bottom layer, and place second layer gently on top. Serve.
Tips & Techniques
When preparing the caramel for this quick and simple skillet-baked apple tart, be sure to remove the pan from the heat when the caramel is just amber -- the sugar will continue to cook from residual heat, which could lead to a bitter, burned sauce. http://allrecipes.com/recipe/apple-tarte-tatin/
36
+ 1/2 cup of butter
37
38
39
40