FRENCH CUISINE
1. Appetizer
Quiche Lorraine II
Ingredients
• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, sliced
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon all-purpose flour
Directions
1. Preheat oven to 450 degrees F (230
degrees C). Line pastry shell with foil. Bake in
oven for 8 minutes. Remove foil and bake for
an additional 5 minutes, or until crust is set
and dry. Remove from oven and turn down
temperature to 325 degrees F (165 degrees
C).
2. In a large skillet, cook bacon until crisp.
Drain and reserve 2 tablespoons of drippings.
Crumble the bacon and set aside. Cook onion
in skillet with reserved drippings; cook until
onion is tender and then drain.
3. In a large bowl, mix together milk, salt and
eggs. Stir in bacon and onion. In a separate
bowl, toss cheese and flour together, then
add to egg mixture. Be sure to mix well. Pour
egg mixture into pie crust.
4. Bake in preheated oven for 35 to 40
minutes, or until knife inserted in center of
quiche comes out clean. If necessary, cover
edge of crust with foil while baking to
prevent burning or overbrowning. Let stand
for 10 minutes before serving.
2. SALAD
BROCCOLI SALAD
Ingredients
• 6 slices bacon, cooked crisply and
crumbled
• 2 broccoli heads or 8 cups
• 1/2 red onion, sliced very thin
• 2/3 cup sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 teaspoon celery seed
• Salt and freshly ground pepper
Directions
Cut the broccoli into florets. Blanch in boiling
salted water until barely tender, about 20
seconds. Shock them in a bowl of ice. Drain
and reserve.
Combine all other ingredients, mixing well.
Fold in the broccoli. Season to taste with salt
and pepper.
3. SOUP
leek and potato soup recipe for 4 to 6
people :
350g leek, the white part, finely chopped
350g potato, cut in big cubes
80g butter
3 dl double cream
2 l water
some thyme and a bay leaf wrapped in a
small piece of muslin.
Salt and freshly ground pepper
Direction :
1) Heat up the butter in a thick bottom pot.
Then add the leek.
2) Cover and allow to gently sweat off the
finely sliced leek for 5-6 minutes.
Afterwards add the potatoes.
3) Add the water and bring to the boil.
Season well with salt and pepper and plunge
your little muslin parcel in the liquid.
4) Gently simmer for 35 minutes.
5) Take the muslin out and blitz your soup
until smooth. Then, slowly add the cream
while mixing to incorporate it.
Here I serve my soup with some croutons
and some grated Gruyère cheese. This is an
idea of garnish, up to you to garnish your
soup as you wish
4. MAINCOURSE
Ingredients:
• 3 lbs boneless beef chuck roast
• 2 tablespoons extra virgin olive oil
• 2 slices thick-cut bacon, cut into 1/2-inch
pieces
• kosher salt & freshly ground black pepper,
to taste
• 8 ounces shallots, thinly sliced (8 to 10
medium)
• 2 tablespoons brandy, such as Cognac
• 2 tablespoons tomato paste
• 2 -3 garlic cloves, finely chopped (2 to 3
tsp.)
• 2 teaspoons herbes de provence
• 2 cups red wine, such as Cotes du Rhone
• 1 (14 1/2 ounce) can whole canned
tomatoes
• 4 slices orange zest (2-1/2 inches long,
removed with a vegetable peeler)
• 1 lb slender carrot, peeled and cut into 3/4-
to 1-inch chunks (about 2 cups)
• 1/4 cup coarsely chopped fresh flat-leaf
parsley
DIRECTION
1. 1 Using your fingers and a thin knife, pull
the roast apart along its natural seams. Trim
off any thick layers of fat. Carve the roast
into 1-1/2- to 2-inch cubes and arrange them
on a paper-towel- lined tray to dry.
2. 2 Position a rack in the lower third of the
oven. Heat the oven to 325ºF.
3. 3 Heat the oil and bacon together in a 7-
or 8-qt. Dutch oven over medium heat,
stirring occasionally, just until the bacon is
browned but not crisp, 5 to 6 minutes. With a
slotted spoon, transfer the bacon to a small
plate. Season about one-third of the beef
with salt and pepper, and arrange the cubes
in a sparse single layer in the pot to brown.
Adjust the heat so the beef sizzles and
browns but does not burn. Cook until all sides
are a rich brown, a total of about 10 minutes.
Transfer to a large plate or tray, and season
and brown the remaining beef in two more
batches.
4. 4 When all the beef chunks are browned,
pour off all but about 1 Tbs. of drippings, if
necessary. Set the pot over medium-high
heat, add the shallots, season with a large
pinch of salt and several grinds of pepper,
and sauté until they just begin to soften,
about 1 minute. Add the brandy and let it boil
away. Add the tomato paste, garlic, and
herbes de Provence, stirring to incorporate,
and sauté for another 1 minute. Add the
wine, stirring and scraping the bottom of the
pan with a wooden spoon to dislodge the
caramelized drippings, and bring to a boil.
Pour in the liquid from the tomatoes, holding
the tomatoes back with your hand. Then one
by one, crush the tomatoes with your hand
over the pot and drop them inches Add the
orange zest, and return the beef (along with
accumulated juices) and bacon to the pot.
Finally, add the carrots, bring to a simmer,
cover, and slide into the oven.
5. 5 Cook the stew, stirring every 45 minutes,
until the meat is fork-tender (taste a piece;
all trace of toughness should be gone), 2 to 3
hours. Before serving, skim off any surface
fat (if there is any), taste for salt and pepper,
and stir in the parsley.
6. 6 Make Ahead: This dish can be made up
to three days ahead. Reserve the chopped
parsley and don?t bother skimming the
surface fat. Instead, transfer the cooled stew
to a bowl or baking dish, cover tightly, and
refrigerate. Before reheating, lift off the layer
of solid fat that will be on the surface. Reheat
gently in a 325ºF oven in a covered baking
dish, stirring once, for about 30 min., or until
hot. Taste for salt and pepper and add the
parsley just before serving.
5. SIDE DISH
FRENCH FRIED SWEET POTATOES
Ingredients
3 medium size sweet potatoes
Vegetable oil
Salt or powdered sugar (optional)
How to make French Fried Sweet Potatoes
Cook sweet potatoes in boiling water 10
minutes; let cool to touch.Peel sweet
potatoes, and cut into finger size strips or 1/4
inch slices.
Fry potatoes in hot oil (375°) until golden
brown; drain on paper towels.
Sprinkle with salt or powdered sugar, if
desired.
6. DESSERT
Crème Caramel Recipe
INGREDIENTS
2 cups (1/2 l) milk
1/3 cup (75 g) sugar
3 eggs
liquid caramel
Beat the eggs into an omelette. Heat the
milk with the sugar until boiling is reached.
Pour the hot milk on the eggs and stir well.
Pour liquid caramel in an oven-resistant dish,
and pour the eggs and milk mixture into the
dish.
Put the dish in a bigger dish filled with water,
and put in the oven (temperature 180 C/350
F) for about 45 minutes (until the cream is
solid). Some people usually call this bain-
marie cooking.
This cream is best eaten cool.
7. BEVERAGES
Ingredients:
1 serving cappuccino
1 oz Grand Marnier
Whipped cream
Preparation:
Mix and serve with whipped cream.
Makes 1 serving.