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by Jane.b

Italian chicken

November 11, 2014 in Course: Main, Cuisine: French, Cuisine: Poultry, Skill Level: Easy

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Ingredients:
4 cup mushrooms, sliced
1 can tomatoes
2 medium carrot, chopped
1 medium onion, chopped
1 medium potato, chopped
1 cup peas
1 cup chicken stock
3/4 tablespoon thyme
8 breast chicken, skine-less and bone-less
1 tablespoon Italian seasoning
salt and pepper
Method:
In a shallow and medium pot, place mushrooms, tomatoes, carrots, potatoes, peans and chicken. pour the chicken stock onto the mixture, seasonig and  let steam with low heat for about 6 hours.
  

French Toast Stuffed with Bacon, Onion Tomato Jam with Gruyere, and a Fried Egg

October 25, 2014 in Course:Breakfast, Cuisine: French, Skill Level: Easy

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Ingredients:
For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped
For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese
For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)
Directions:
For the filling:
Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
For the French toast:
Preheat the oven to 200 degrees F.
In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly
with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
Working in batches, soak each “toast” in the egg mixture for about 1 minute; flip and soak the other side.
While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
Working in batches so you don’t crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
For the fried eggs and assembly:
Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
  

Ile flottante

July 7, 2014 in Course: Dessert, Cuisine: French, Skill Level: Easy

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Ingredients:
800 g rhubarb, cut into 6cm pieces
4 tbsp golden caster sugar, or to taste
zest and juice of 2 oranges
500 ml whole milk
500 ml double cream
6 tbsp golden caster sugar
1 vanilla pod, split, seeds scraped
8 free-range egg yolks, 3 whites reserved for the meringues
150 g caster sugar
1.5 litres semi-skimmed milk

Method:
This classic French dessert’s name means ‘floating island’ – it’s a meringue island in a lake of custard. Despite what you might think, it’s really easy to make. If you fancy a bit of crunch on the top, scatter it with some toasted almonds.
Preheat the oven to 200°C/gas 6. Place the rhubarb in an ovenproof dish along with the sugar and orange zest and juice. Cover with foil and roast in the oven for 15–20 minutes, or until softened – the cooking time may vary, depending on the thickness of your rhubarb. Taste it and add a little more sugar if you like.
Transfer the rhubarb to a plate, set aside, and pour the roasting juices into a pan. Boil it for a few minutes until it forms a thick syrup, then set this aside too.
To make the custard, pour the milk, cream, 4 tablespoons of the sugar and the vanilla pod and seeds into a pan over a medium heat. Bring it to the boil, stirring continuously, then remove from the heat and leave to cool slightly.
Place the egg yolks in a large bowl and beat in the remaining sugar to combine. Remove the vanilla pod from the milk, then slowly whisk the warm milk mixture into the yolks. Return the custard to the pan and place over a low heat for a few minutes, stirring continuously, until it coats the back of a spoon. Sieve it into a clean bowl, cover the surface with a layer of cling film to stop it forming a skin, and set aside.
Make the meringues by placing the egg whites in a clean bowl and beating them with an electric whisk until they form firm peaks. Continue whisking as you add the sugar, then turn up the mixer and whisk for about 7 minutes, or until they’re white and glossy.
To poach the meringues, pour the milk into a wide, shallow saucepan over a medium heat and warm it through until it just begins to simmer. Float 3 or 4 heaped tablespoons of the meringue mixture on the hot milk, making sure they are well spaced out to allow them to expand. Cook for about 30 seconds, then turn over and cook for 30 seconds more, or until they’re firm.
Using a slotted spoon, transfer the meringues to a plate lined with kitchen paper, to absorb any milk. Repeat with the remaining meringue mixture, discarding the milk once you’ve finished.
Spoon the custard into serving bowls, top with the roasted rhubarb – stirring a little for a rippled effect, if you like – then finish by placing a meringue island on top. Drizzle with rhubarb syrup and serve right away.

  

French-style chicken

July 7, 2014 in Course: Main, Cuisine: French, Cuisine: Poultry

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Ingredients:
1.8 kg higher-welfare chicken
For the marinade
1 onion, finely chopped
½ bulb of garlic, smashed
1 small bunch of fresh rosemary, leaves picked and finely chopped
4 fresh bay leaves
4 tbsp white wine vinegar
For the Florentine potatoes
1.2 kg red-skinned potatoes
6 tbsp olive oil
4 cloves of garlic , skin on, smashed
a few sprigs of oregano
For the French dressing
½ tsp Dijon mustard
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
For the salad
4 large handfuls of lamb’s lettuce
2 frisée, inner white leaves picked and green leaves discarded
½ bunch of chives

Method:
For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through.
Mix all the marinade ingredients together in a large bowl and set aside. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over. Cover and leave in the fridge for at least 12 hours.
Preheat the oven to 190°C/gas 5. Remove the chicken from the brine and pat it dry with kitchen towel, then place in a roasting tray. Cut a lemon in half and pop it inside the chicken’s cavity with the bay leaves from the brine. Cover with a double sheet of tin foil and roast in the oven for 1 hour, until cooked through.
Meanwhile, cut the potatoes into rough 2cm cubes and toss in a large roasting tray with a good splash of olive oil, the smashed garlic and the picked oregano. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crispy and golden.
After an hour, remove the chicken from the oven and finish on the barbecue, turning occasionally until beautifully golden and crisp all over. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, plus a pinch of sea salt and black pepper, in a jam jar. Add the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve the chicken with the crispy potatoes and the salad.

  

Chicken Cordon Bleu

May 11, 2014 in Course: Main, Cuisine: French, Skill Level: Moderate

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Ingredients
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Directions
Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

  

Slow-Cooker Cassoulet

April 29, 2014 in Cuisine: French

Ingredients:

  • 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. canola oil
  • 1 cup panko
  • 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
  • 4 cups coarsely chopped yellow onions (about 3 medium onions)
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup tomato paste
  • 1 can (35 oz.) peeled Italian plum tomatoes, drained and
      coarsely chopped
  • 2 cups chicken broth
  • 12 cups cooked Great Northern beans or other small white
      beans, drained
  • 6 fully cooked or smoked chorizo or garlic sausage links,
      about 1 1/2 lb. total, each halved on the diagonal
  • 1 garlic head, halved crosswise
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1 lb. baguette, cut into 1/2-inch-thick slices
  • Extra-virgin olive oil for brushing
  • Coarse sea salt, such as sel gris, for garnish

Directions:

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat,
combine the canola oil and panko. Cook, stirring constantly, until the
panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a
baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes.
Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes
total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring
occasionally, until golden brown and softened, about 7 minutes. Add the
wine and simmer until reduced by half, about 8 minutes. Stir in the
tomato paste, tomatoes and broth. Remove the insert from the heat and
add the beans, pork, chorizo and garlic.

Place the insert on the
slow-cooker base, cover and cook on low until the pork pulls apart
easily with a fork, 9 to 10 hours. Skim off the fat, and remove and
discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust
the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up,
on top of the cassoulet, overlapping them. Broil until golden brown, 4
to 6 minutes.

Let the cassoulet stand at room temperature for
about 30 minutes before serving. Sprinkle each serving with the reserved
bacon, sea salt and parsley. Serves 8 to 10

  

Chicken Cordon Bleu

April 23, 2014 in Course: Main, Cuisine: French, Skill Level: Moderate

Ingredients

4 chicken breasts skinless and boneless

4 thin slices prosciutto di Parma

1/2 pound Gruyere, grated

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

1 cup panko bread crumbs

4 sprigs fresh thyme, leaves only

1 clove garlic, peeled and finely minced

2 tablespoons unsalted butter, melted

2 eggs

Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the
flat side of a meat mallet, gently pound the chicken to 1/4-inch
thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto
neatly over the top to cover the breast and sprinkle a quarter of the
cheese over the prosciutto. Tuck in the sides of the breast and roll up
tight like a jellyroll inside the plastic wrap. Squeeze the log gently
to seal and twist both ends tight to form a nice log. Repeat with
remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with
thyme, garlic and kosher salt, pepper, and melted butter. The butter
will help the crust brown. Beat together the eggs and season so the
flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in
the egg mixture and gently coat in the bread crumbs. Lightly coat a
baking pan with olive oil and carefully transfer the roulades onto it.
Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

  

French Onion Soup

March 17, 2014 in Course: Soup, Cuisine: French, Skill Level: Easy

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ingredients:
1/2 cup unsalted butter
4 onions,sliced
2 garlic cloves,chopped
2 bay leaves
2 fresh thyme springs
Kosher salt and freshly ground black pepper
1 cup red wine,about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette,sliced
1/2 pound grated Gruyere

Directions:
Melt the stick of butter in a large pot over medium heat.Add the onions,garlic,bay leaves,thyme,and salt and pepper and cook until the onions are very soft and caramelized,about 25 minutes.Add the wine,bring to a boil,reduce the heat and simmer until the wine has evaporated and the onions are dry,about 5 minutes.Discard the bay leaves and thyme sprigs.Dust the onions with the flour and give them a stir.Turn the heat down to medium low so the flour doesn’t burn,and cook for 10 minutes to cook out the raw flour tast.Now add the beef broth,bring the soup back to a simmer,and cook for 10 minutes.
Season,to taste,with salt and pepper.
When you’re ready to eat.preheat the broiler.Arrange the baguette slices on a baking sheet in a single layer.Sprinkle the slices with the Gruyere and broil until bubby and golden brown,3 to 5 minutes.
Ladle the soup in bowl and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowl,top each with 2 slices of bread and top with cheese.Put the bowls into the oven to taste the bread and melt the cheese.

  

Michel Roux Jr’s pear and almond tart

March 17, 2014 in Course: Dessert, Cuisine: French, Skill Level: Advanced

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Ingredients serves8:
For the poached pears
4 pears
About 300 ml water
1 vanilla pod,split
1 cinnamon stick
250 g caster sugar

For the sweet pastry
80 g unsalted butter
130 g plain flour.plus extra for dusting
Pinch of salt
30 g sugar
1 free-rang egg yolk
1 tbsp water

For the almond cream
120 g softened unsalted butter
125 g caster sugar
125 g ground almonds
3 medium free-range eggs
2 tbsp rum

To finish
Apricot jam warmed with a litter water
1 tbsp sliced almonds

Method:
Step1: Peel the pears,cut them in half and remove the cores.Pour about 300 ml of water into a large pan and add the vanilla pod,cinnamon stick and sugar.Bring to the boil,then add the pears and simmer them for 20 minutes.Leave to cool.you can do all this the day before making the tart if you like.
Step 2: To make the pastry,cut the butter into small pieces and leave it to soften at room temperature.Sift the flour and salt,place them on the work surface and make a well in the centre.Add the butter and sugar and gently work together with your fingertips.Add the egg yolk and gradually draw in the flour,adding drops of water as you go.When all the flour has been incorporated,shape the dough into a ball,but do not overwork it.Wrap the pastry in cling film are refrigerate for at least 2 hours before using.
Step3: For the almond cream,whisk the butter and sugar until pale,then add the ground almonds.Whisk in the eggs,one at a time,and finally the rum.Preheat the oven to 200 degrees C.Roll out the pastry on a floured surface to a thickness of about 3mm and use it to line a greased 28 cm flan tin.Prick the pastry base with a fork,line it with greaseproof paper and fill with baking beans,then bake blind for 20 minutes.Remove the paper and beans and put the pastry back into the oven for another 5 minutes or until the base has cooked but not taken on too much colour.Leave the oven on.
Step 4: Spoon the almond cream into the tart base,then arrange the sliced,drained pears on top,with the pointed ends towards the centre.Bake in the preheated oven for 40 minutes.When the tart is cooked,warm some apricot jam with a little water and brush it over the surface.Sprinkle the tart with toasted sliced almonds and serve warm.

  
Avatar of Sophia

by Sophia

French Breakfast Puffs

February 20, 2014 in Course: Appetiser, Cuisine: French

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Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine,melted
Directions:
Heat oven to 350 degrees F.Grease 15 medium muffin cups,2 1/2×1 1/4 inches.
Mix shortening.1/2 cup sugar and the egg throughly in large bowl.Stir in flour,baking powder,salt and nutmeg alternately with milk.Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown.
Mix 1/2 cup sugar and the cinnamon.Roll hot muffins immediately in melted butter,then in sugar-cinnamon mixture.Sere hot.