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Chicken Fricassee (Fricassee de Poulet) recipe
2008-01-27 13:09:00 2 medium carrots, sliced1 medium onion, sliced1 stalk celery, sliced4 tablespoons butter or margarine1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up2 cups water1 cup dry white wine2 tablespoons instant chicken bouillon 1/2 teaspoon salt2 bouquets garni16 small white onions2 tablespoons butter or margarine8 ounces fresh mushrooms, sliced1 tablespoon lemon juice2 egg yolks1/2 cup whipping cream2 tablespoons minced parsley Hot cooked rice or noodles Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes. Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes. Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes. Remove chicken and on... More About: Recipe , Chicken
Braised Beef with Aspic and Marinated Vegetables (Boeuf à la Mode en Gelée)
2008-01-27 13:09:00 This is great for a summer brunch or buffet main course. 2 tablespoons vegetable oil3 pounds beef rolled rump roast1/2 cup water1 teaspoon salt1/4 teaspoon pepper1 envelope unflavored gelatine2 tablespoons cold water1 teaspoon instant beef bouillon 1 cup dry red wineMarinated Vegetables Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides; drain. Add 1/2 cup water; sprinkle beef with salt and pepper. Cover and bake at 325 degrees F until tender, about 1 1/2 hours. Cool slightly. Cover and refrigerate beef and broth separately at least 8 hours. Sprinkle gelatine over 2 tablespoons water in saucepan; stir in bouillon and wine. Cook over medium heat, stirring constantly, until gelatine is dissolved. Remove from heat. Skim fat from broth; add enough cold water to broth to measure 1 cup. Stir into gelatine mixture. Place pan with gelatine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes. Remove string from beef;... More About: Mode , Beef
Beef Burgundy recipe
2008-01-27 13:09:00 3 pounds beef, cut into 1 1/2-inch squares2 tablespoons olive oil2 sliced onions2 garlic cloves, minced3 cup mushrooms, cut into quarters1 bay leaf1 teaspoon thymeDash Worcestershire sauce 1/2 teaspoon white pepper1/2 bottle Burgundy wine (750ml)4 1/2 cups water1/2 cup butter1/2 cup flour Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water. Cover and bake at 350 degrees F for 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simmer until thickened. Servings: 8 More About: Recipe , Beef
Baked Cherry Dessert (Clafouti) recipe
2008-01-27 13:09:00 Clafouti may be made with any number of fruits. Simply whip up the batter, pour it over the fruit and bake. Serve leftover Clafouti cold with cream. 3 eggs1 cup milk1/2 cup all-purpose flour1/4 cup granulated sugar1 teaspoon vanilla extract2 cups pitted dark sweet cherriesConfectioners' sugar Heat oven to 350 degrees F. Beat eggs, milk, flour, granulated sugar and the vanilla extract with hand beater until smooth. Spread cherries in greased 10 x 6-inch baking dish or an 8-inch square baking dish. Pour batter over cherries. Bake uncovered until puffed and golden brown, 45 to 60 minutes. Sprinkle with confectioners sugar. Serve warm. Yields 6 servings. More About: Baked , Recipe , Dessert , Cherry
Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits) recipe
2008-01-27 03:05:00 Crème Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is delicious spooned over plain cakes, pastries and fruit. 3 egg yolks, slightly beaten3 to 4 tablespoons granulated sugarDash of salt1 cup milk1/2 teaspoon vanilla extract2 to 3 cups assorted fresh fruit* Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do not boil. The custard sauce will thicken slightly as it cools. Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours. Serve over fruit. Yields 4 to 6 servings. * Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple More About: Fruits , Recipe , Fruit , Sauce , Custard
Coq au Vin recipe
2008-01-26 14:31:00 1 (4 pound) chicken, cut into pieces1/2 to 3/4 cup flourVegetable oil2 cloves garlic, minced1 small onion, sliced3 large potatoes, cut in quarters3 large carrots, cut in half3 tablespoons butter, melted 3 cups dry red wine1 (3 ounce) can sliced mushrooms, liquid reserved1 1/2 teaspoons salt1 1/2 cups rice, cooked Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken. Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours. Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice. Yields 4 to 6 servings. More About: Recipe
Duckling with Orange Sauce (Caneton à L'Orange) recipe
2008-01-25 15:19:00 Serve with baked squash. 1 (4 to 5 pound) duckling2 teaspoons grated orange peel1/2 cup orange juice1/4 cup currant jelly1 tablespoon lemon juice1/8 teaspoon dry mustard1/8 teaspoon salt1 tablespoon cold water1 1/2 teaspoons cornstarch 1 orange, peeled and sectioned1 tablespoon orange-flavored liqueur (optional) Fasten neck skin of duckling to back with skewers. Lift wing tips up and over back for natural brace. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin with fork. Roast covered at 325 degrees F until done, about 2 1/2 hours, removing excess fat from pan occasionally. If duckling becomes too brown, place an aluminum foil tent lightly over the breast. Duckling is done when drumstick meat feels very soft. Let stand 10 minutes for easier carving. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil ... More About: Recipe , Orange , Sauce
Cream of Lettuce Soup (Potage Crème de Laitue) recipe
2008-01-25 15:19:00 1 small onion, chopped1/4 cup butter or margarine2 large heads Boston lettuce or 2 small bunches romaine, finely chopped1/4 cup all-purpose flour3 cups water1 tablespoon instant chicken bouillon 1 cup half-and-half1/2 teaspoon salt1/8 teaspoon pepperMint leaves or parsley Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour mixture into blender container. Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling. Garnish with mint. More About: Recipe , Soup , Cream
Coq au Vin (Chicken Braised in Red Wine) recipe
2008-01-25 08:53:00 From the kitchen of Martin James ? Copenhagen, Denmark Serves 4. 1 chicken, cut into 9 pieces 2 tablespoons unsalted butter 10 ounces pearl onions, peeled4 slices bacon, cut into 1-inch pieces1 tablespoon all-purpose flour3/4 cup chicken stock1 bouquet garni (parsley, thyme, bay leaves), (garlic optional) 2 cups red wine Salt, pepper 1 tablespoon red wine vinegar Brown the chicken in the butter in a frying pan over moderate heat. Place chicken in a heavy casserole. Brown the onions and bacon in the frying pan and add to the chicken. Remove all but 2 tablespoons fat from the pan. Add the flour and stir well. Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer 30 minutes. Add the red wine vinegar. Reduce the sauce before serving. More About: Wine , Recipe , Chicken , Red Wine
Eggs Florentine (Oeufs à la Florentine) recipe
2008-01-25 08:53:00 1 (10 ounce) package frozen chopped spinachMornay Sauce4 Poached Eggs 2 tablespoons grated Parmesan cheese1 tablespoon dry bread crumbs Cook spinach as directed on package; drain. Place spinach in ungreased shallow 1-quart baking dish; keep warm. Prepare Mornay Sauce and Poached Eggs. Place eggs on spinach. Cover with Mornay Sauce; sprinkle with cheese and bread crumbs. Set oven to broil or 550 degrees F. Broil with top about 5 inches from heat until light brown, about 1 minute. Yields 4 servings. Mornay Sauce:2 teaspoons butter or margarine2 teaspoons all-purpose flour1/2 teaspoon instant chicken bouillonDash of ground nutmegDash of ground red pepper3/4 cup half-and-half1/4 cup shredded Swiss cheese Heat butter in 1-quart saucepan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until chee... More About: Recipe
Atonnets aux Noisettes (Hazelnut Squares) recipe
2008-01-25 08:53:00 1 egg, beaten1/2 cup plus 4 teaspoons granulated sugar1 cup all-purpose flour1/2 cup butterZest of 1/2 lemon2 cups ground hazelnuts Cream butter and sugar well. Add the beaten egg and beat well. Add the lemon zest and ground hazelnuts. Mix well. Add the flour and mix well. Let the dough rest 1 hour in refrigerator. On a lightly floured surface, roll out the dough to about 5 mm of thickness. Cut in about 50 pieces (squares, rectangles, sticks, etc.). Place on a greased sheet and bake at 400 degrees F for 6 to 8 minutes. More About: Recipe
Croissants recipe
2008-01-25 08:53:00 These take some time but are worth the effort! 1 package active dry yeast1 teaspoon salt1 tablespoon granulated sugar1 cup warm water, 105 to 115 degrees F1 egg3 cups all-purpose flour1/2 cup cold butter or margarine1 egg , beatenPoppy seeds (optional) In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved. Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick. Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings. Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each t... More About: Recipe
Fish Fillets with Spinach (Filets de Poisson Florentine) recipe
More articles from this author:2008-01-25 01:21:00 Any time spinach is added to a French dish, it is titled Florentine. 2 tablespoons butter or margarine2 tablespoons all-purpose flour1 teaspoon instant chicken bouillonDash of ground nutmegDash of ground red pepperDash of white pepper1 cup milk2/3 cup shredded Swiss or Cheddar 1 (10 ounce) package frozen chopped spinach, thawed and well drained1 tablespoon lemon juice1 pound fish fillets, cut into serving pieces1/2 teaspoon salt2 tablespoons grated Parmesan cheese Paprika Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Add Swiss cheese; cook, stirring constantly, just until cheese is melted. Place spinach in ungreased 12 x 7 1/2-inch or 8-inch square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread... More About: Recipe , Fish , Spinach , Nach 1, 2, 3, 4, 5, 6, 7 |
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