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                                French Recipes
       Blanquette De Veau
       For meat and vegetables:
       2 3/4 Pound veal breast (bone in)
       1 Pound boneless veal shoulder, trimmed and cut into 2-inch pieces
       2 1/2 Quart water
       6 fresh parsley sprigs
       2 fresh thyme sprigs
       1 bay leaf (not California)
       4 black peppercorns
       2 onions, halved
       4 carrots, quartered crosswise
       1 leek (white and pale green parts only), halved lengthwise and cut                             A Great Gift Idea For Anyone ...
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       into 1/2-inch pieces
       2 tablespoons unsalted butter
       1/2 Pound mushrooms, quartered

       For sauce:
       3 tablespoons unsalted butter
       3 tablespoons all-purpose flour
       2 large egg yolks
       2 tablespoons creme fraiche                                                                     Click Here For Free Cookbooks
       1-1/2 tablespoons fresh lemon juice

       Stew meat and vegetables: Cut meat away from veal breastbone,
       reserving
       bone, and cut meat into 2-inch pieces.

       Bring veal breast and shoulder, veal bone, and water to a boil over
       moderate
       heat in a 7- to 8-quart heavy pot, skimming froth. While water is
       heating,
       wrap parsley, thyme, bay leaf, and peppercorns in a small square of
       cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni
       and
       onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2
       hours.

       Preheat oven to 300 F.

       Transfer veal with a slotted spoon to a heatproof serving dish and keep                            Click Here For Chef Wear
       warm in oven, covered with foil.


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       Discard veal bone, onions, and bouquet garni, then pour stock through a
       fine
       sieve into a large bowl. Return stock to cleaned pot, add carrots and
       leek,
       and simmer until tender, 10 to 12 minutes. Transfer vegetables to
       serving
       dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.

       While stock is reducing, heat butter in a 10-inch heavy skillet over
       moderate heat until foam subsides, then cook mushrooms, stirring, until
       just
       tender, 6 to 8 minutes. Transfer to serving dish and season veal and
       vegetables with salt and pepper. Keep warm in oven.

       Make sauce: Melt butter in a 2- to 3-quart heavy saucepan over
       moderately
       low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let
       brown). Whisk in reduced stock and simmer, uncovered, whisking
       occasionally, 15 minutes. Whisk together yolks and creme fraiche in a
       small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into
       remaining sauce with lemon juice, then cook over moderately low heat
       (do not let boil), stirring constantly, until it reaches 160 F on an instant-
       read thermometer and coats back of a wooden spoon.

       Season sauce with salt and pepper and pour over veal and vegetables.


       Boeuf Bourguignon
       1/4 Pound thick-sliced bacon, cut into 1-inch pieces
       3 Pound boneless beef chuck, cut into 2-inch pieces
       1/3 cup all-purpose flour
       2 tablespoons vegetable oil
       4 1/2 tablespoons unsalted butter
       1/2 cup brandy
       1 (4-inch) piece of celery
       4 fresh parsley stems (no leaves)
       4 fresh thyme sprigs
       2 bay leaves (not California)
       2 cloves
       2 onions, finely chopped
       3 large garlic cloves, finely chopped
       2 carrots, cut into 1/4-inch-thick slices
       1 tablespoon tomato paste
       1 (750-ml) bottle dry red wine (preferably Burgundy)
       1 Pound small (1 1/2-inch) boiling onions or pearl onions
       1 Pound mushrooms, quartered if large

       Cook bacon in boiling salted water 3 minutes, then drain.

       Pat beef dry and season with salt and pepper. Divide flour and beef
       between
       2 (1-quart) sealable plastic bags, seal, then shake to coat meat.

       Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-
       quart

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       heavy pot over moderately high heat until hot but not smoking, then
       brown
       beef well on all sides in 2 or 3 batches, without crowding, adding
       remaining
       tablespoon oil as needed. Transfer to a bowl.

       Pour off any excess oil from pot, then add brandy to pot. Deglaze by
       boiling
       over high heat 1 minute, stirring and scraping up brown bits, then pour
       over
       beef.

       Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen
       string to make a bouquet garni (tuck cloves into celery so they don't fall

       out).

       Heat 1 tablespoon butter in cleaned pot over moderately high heat until
       foam
       subsides, then saute bacon, stirring, 2 minutes. Add chopped onions,
       garlic,
       and carrots, then saute, stirring, until onions are pale golden, about 5
       minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat

       with juices, and bouquet garni and simmer gently, partially covered,
       until
       meat is tender, 3 1/2 to 4 hours.

       While meat simmers, blanch boiling onions in boiling salted water 1
       minute
       and drain in a colander. Rinse under cold running water, then peel.

       Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately
       high
       heat until foam subsides, then sauté boiling onions, stirring
       occasionally,
       until browned in patches. Season with salt and pepper. Add 2 cups
       water (1
       1/2 cups if using pearl onions), then simmer, partially covered, until
       onions are tender, 15 to 20 minutes. Boil, uncovered, stirring
       occasionally,
       until liquid is reduced to a glaze, 5 to 10 minutes.

       Heat remaining tablespoon butter in a large nonstick skillet over
       moderately
       high heat until foam subsides, then sauté mushrooms, stirring, until
       golden
       brown and any liquid mushrooms give off is evaporated, about 8
       minutes.
       Season with salt and pepper.

       Stir onions and mushrooms into stew and cook 10 minutes. Remove
       bouquet garni and skim any fat from surface of stew. Season with salt
       and pepper.




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       Bouillabaisse
       3/4 cup light olive oil
       2 onions, thinly sliced
       2 leeks, sliced
       3 tomatoes - peeled, seeded and chopped
       4 cloves garlic, minced
       1 sprig fennel
       1 sprig fresh thyme
       1 bay leaf
       1 teaspoon orange zest
       3/4 pound mussels, cleaned and debearded
       9 cups boiling water
       salt and pepper to taste
       5 pounds sea bass
       1 pinch saffron threads
       3/4 pound fresh shrimp, peeled and
       deveined

       1. Heat the olive oil in a large saucepan, and add the onions, leeks,
       chopped
       tomatoes, and garlic. Cook and stir over a low heat for a few minutes
       until
       all vegetables are soft.
       2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and
       boiling water; stir to combine. Season to taste with salt and black
       pepper. Turn up the heat to high, and boil for about 3 minutes to allow
       the oil and water to combine.
       3. Add fish, and reduce the heat to medium. Continue cooking for 12 to
       15 minutes, or until fish is cooked. The fish should be opaque and
       tender, but
       still firm. Fish should not be falling apart. 4 Taste the bouillabaisse and
       adjust the seasoning. Stir in saffron, and then pour soup into a warmed
       tureen or soup dishes. Serve immediately.


       Chicken Cordon Bleu
       4 skinless, boneless chicken breast halves
       1/4 teaspoon salt
       1/8 teaspoon ground black pepper
       6 slices Swiss cheese
       4 slices cooked ham
       1/2 cup seasoned bread crumbs

       Preheat oven to 350F. Coat a 7x11 inch baking dish with nonstick
       cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle
       each piece of chicken on both sides with salt and pepper. Place 1 cheese
       slice and 1 ham slice on top of each breast. Roll up each breast, and
       secure with a toothpick. Place in baking dish, and sprinkle chicken
       evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is
       no longer pink. Remove from oven, and place 1/2 cheese slice on top of
       each breast. Return to oven for 3 to 5 minutes, or until cheese has
       melted. Remove toothpicks, and serve immediately.



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       Coq Au Vin
       4 skinless, boneless chicken breast halves
       2 cups small whole fresh mushrooms
       1 cup thinly sliced carrots
       1 cup Burgundy wine
       16 pearl onions, peeled
       1 tablespoon bacon bits
       1 tablespoon chopped fresh parsley
       2 cloves garlic, minced
       3/4 teaspoon dried marjoram, crushed
       3/4 teaspoon dried thyme, crushed
       1/2 teaspoon chicken bouillon granules
       1/8 teaspoon ground black pepper
       1 bay leaf
       1-1/2 cups cold water
       1/8 cup all-purpose flour

       1. Spray a large non-stick skillet with cooking spray. Saute chicken
       over
       medium heat for about 15 minutes, or until lightly browned on both
       sides.
       2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic,
       marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then
       reduce
       heat to low; cover and simmer for 25 minutes, or until chicken is
       cooked
       through and no longer pink inside.
       3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and
       onions to a platter, discarding bay leaf; cover to keep warm and set
       aside.
       4. In a small bowl combine flour and water and whisk together. Stir
       mixture into skillet and cook until thick and bubbly, 5 to 10 minutes.
       Cook and stir 1 minute more and pour mixture over chicken and
       veggies. Serve warm.


       Coquilles St.-Jacques
       1-1/2 Pound medium sea scallops (24 to 28),
       1/4 cup dry vermouth
       1-1/2 tablespoons minced shallot
       1-1/2 tablespoons white-wine vinegar
       1-1/2 tablespoons dry white wine
       1 tablespoon cold water
       9 tablespoons cold unsalted butter, cut into tablespoon pieces
       1-1/2 teaspoons finely chopped fresh tarragon

       Marinate scallops in vermouth 15 minutes.

       Make beurre blanc: Simmer shallot in vinegar and wine in a small
       heavy
       saucepan until liquid is reduced to about 1 tablespoon. Remove from
       heat and add water. Reduce heat to low and cook, whisking in 6
       tablespoons butter 1 tablespoon at a time, adding each new piece before


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       previous one
       has melted completely and occasionally lifting pan from heat to cool
       mixture. (Sauce must not get hot enough to liquefy; it should be the
       consistency of a thin hollandaise.) Remove from heat and whisk in
       tarragon and salt and pepper to taste. Keep warm off heat, covered.

       Cook scallops: Drain scallops and pat dry between paper towels. Heat 1
       1/2 tablespoons of remaining butter in a 12-inch nonstick skillet over
       moderately high heat until foam subsides. While butter is heating,
       season
       half of scallops with salt and pepper. Saute scallops, turning once, until
       just cooked through, about 4 minutes total. Wipe out skillet and saute
       remaining scallops in remaining 1 1/2 tablespoons butter in same
       manner.

       Serve scallops with beurre blanc.


       Lamb En Daube
       Shoulder of lamb, boned, larded, and cut in thick slices
       Salt, freshly ground black pepper, thyme, basil
       1 small onion, finely chopped
       1 carrot, finely chopped
       4 cloves garlic, finely chopped
       Red wine
       2 medium onions, chopped
       8 slices bacon or salt pork, chopped
       1/2 cup chopped parsley
       Orange rind
       Slices of larding pork

       Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon
       pepper, 1
       teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2
       finely
       chopped cloves garlic, and enough red wine to cover. Marinate for 2
       hours.

       Arrange one half of the lamb slices on the bottom of a terrine or
       casserole.
       The meat must be packed in to fit together tightly, so be sure select the
       right size casserole. Add a layer of the chopped onion, bacon or salt
       pork,
       and remaining garlic with the parsley and a little thyme and basil, all
       mixed together. Top with a few pieces of orange rind. Arrange rest of
       meat
       in casserole, packing it tightly on top of the layer of seasoning. Strain
       the marinade and add enough of the liquid to barely cover the meat. Put

       strips of larding pork on top, cover and bake in a 325 F. oven for 2
       hours.
       Reduce heat to 300 and cook for another 1 1/2 hours. Finally, reduce
       heat
       to 275 F. and cook for 1 hour.


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       Pate De Campagne
       2 and one quarter pounds pork, both lean and fatty, cut in 1-inch
       chunks
       2 tablespoons extra-virgin olive oil
       2 shallots, minced
       1 small onion, minced
       40 sprigs fresh thyme
       9 dried, imported bay leaves
       11 ounces fresh pork liver
       10 peppercorns
       1/2 teaspoon fine sea salt, or to taste
       1/4 teaspoon ground allspice

       Cornichons, for garnish
       .
       1. Place the pork, olive oil, shallots, onion, all but six sprigs of the
       thyme, and all but six of the bay leaves, and the remaining herbs and
       salt
       in a large, non-reactive bowl and toss so that all is thoroughly
       combined.
       Cover and refrigerate for 24 hours.

       2. Remove the bay leaves and the thyme from the pork, and transfer the
       meat to a food processor. Process until the meat is coarsely chopped.
       The meat
       needs to be in uneven pieces to give texture to the pate .

       3. Place the liver in the food processor and puree it. Add it to the pork
       and other ingredients in the bowl and toss until all the ingredients are
       thoroughly combined. Cook a teaspoonful of the mixture to taste for
       seasoning, remembering that when the pate is chilled its seasoning will
       be
       muted. Adjust the seasoning if necessary.

       4. Place three of the bay leaves and three generous sprigs of thyme on
       the
       bottom of an 8 cup (2 liter) porcelain terrine mold, or other non-reactive

       container. Top with half the pork mixture, smoothing and pressing it
       into
       the terrine, then top with the remaining three sprigs of thyme. Cover
       with
       the remaining pork mixture, smoothing it out and pressing it down into
       the
       terrine, then top that with the remaining three bay leaves. Top with
       parchment paper and then either the lid of the terrine mold, or a piece of

       aluminum foil. Place the terrine mold into a pan large enough to hold it
       with room to spare, and pour in boiling water half way up the sides of
       the
       terrine mold Bake until the terrine is cooked through and registers about

       170 F on a meat thermometer inserted into the center of the terrine,


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       about 2
       hours.

       5. Remove from the oven and let cool. Place at least 3 one-pound
       weights
       on the parchment paper atop the terrine, to weight it down, and when it
       has
       reached room temperature refrigerate it for at least 24 hours. Serve
       chilled, with plenty of cornichons alongside.


       Pot Au Feu
       5 pounds beef including top or bottom round, beef cheeks, and pot roast

       1 tablespoon coarse sea salt
       1 pound small onions
       6 cloves
       6 small turnips, peeled and quartered
       1 medium rutabaga, peeled and cut in eighths
       12 medium leeks, trimmed and tied in two bundles of six each
       1-1/2 pounds carrots, trimmed, peeled, and cut in half, then in quarters
       lengthwise
       2 pounds celery root, peeled and cut in 4 x 1/2-inch sticks
       1 bouquet garni
       10 peppercorns
       2 dried, imported bay leaves
       1 marrow bone
       6 slices day-old bread
       2 cloves garlic, peeled

       Condiments:
       Coarse sea salt
       Cornichons
       Pickled onions
       Horseradish
       Mustards

       1. Tie the top or bottom round, the beef checks, and the pot roast
       separately so they are compact and don't fall apart during cooking.
       Place
       them, with the oxtails, in a large, deep stockpot. Add the salt, cover by
       at
       least two inches with water and bring just to a boil, then reduce the heat

       so the liquid is simmering. When impurities begin to rise to the surface
       of
       the water skim them off, and continue skimming until you see no more
       impurities, which should take about 20 minutes.

       2. Pierce the onions with the cloves and cut the onions in half.

       3. Add half the vegetables and the bouquet garni to the meat in the pot
       and
       make sure all is covered by at least one inch with water. Add half the
       peppercorns, cover, and bring just to a boil. Adjust the heat so the

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       liquid
       is simmering it shouldn't boil or the meat will be tough. Cook, partially
       covered, for at least three hours.

       4. Remove the meat from the broth. Strain the broth and discard
       vegetables.
       Return broth to the pot and add bay leaves. Bring it just to a boil. Add
       the
       carrots and the rutabaga and cook until they're beginning to turn tender,
       about 10 minutes. Add the turnips and onions and cook until they're
       beginning to turn tender, about 10 minutes. Add celery root and leeks
       and
       cook until they, and all the vegetables, are tender through. Remove
       vegetables from the broth and place them in a shallow bowl. Moisten
       with
       some of the broth, cover, and keep them warm. Add the meat back to
       the broth along with the marrow bone and simmer for 15 minutes.
       Remove the meat from the broth, drizzle it with a ladle or two of broth
       and keep it warm.

       5. Rub each piece of bread with garlic and place it in the bottom of a
       shallow bowl. Pour equal amounts of broth over it and serve as a first
       course.

       6. Remove the strings from the meat and cut the pieces either into thick
       slices or into chunks. Arrange the meat on a warmed platter surrounded
       with
       the vegetables. Serve it with the condiments alongside.


       Quiche Lorraine
       1 recipe pastry for a 9 inch single crust pie
       12 slices bacon
       1 cup shredded Swiss cheese
       1/3 cup minced onion
       4 eggs, beaten
       2 cups light cream
       3/4 teaspoon salt
       1/4 teaspoon white sugar
       1/8 teaspoon cayenne pepper

       Preheat oven to 425F. 2 Place bacon in a large skillet, and fry over
       medium-high heat until crisp. Drain on paper towels, then chop
       coarsely. Sprinkle bacon, cheese and onion into pastry shell. In a
       medium bowl, whisk together eggs, cream, salt, sugar and cayenne
       pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated
       oven. Reduce heat to 300F and bake an additional 30 minutes, or until a
       knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10
       minutes before cutting into wedges.


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