FRENCH E DIT
Source of Recipe
Ethnic Recipes
Alsatian Pork with Sauerkraut (Choucroute Garnie ? l'Alsacienne)
The Alsace-Lorraine region blends French and German cuisine.
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
1 to 2 tablespoons packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2-inch thick
4 frankfurters, slashed diagonally
2 cups chicken broth
Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes.
Remove spice bag. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.
Yields 4 servings.
Recipe: chicken fricassee
category: french
id: 2669
title: chicken fricassee
recipe:
Chicken Fricassee (Fricass?e de Poulet)
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 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 onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.
Mix egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonsful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle with parsley.
Serve with rice or hot buttered noodles.
Yields 6 to 8 servings.
Recipe: chicken in red wine
category: french
id: 2670
title: chicken in red wine
recipe:
Chicken in Red Wine (Coq au Vin Rouge)
Serve over noodles or with parsleyed potatoes.
6 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 pound fresh mushrooms
1/2 pound tiny pearl onions
8 baby carrots
2 1/2 cups dry red wine
1 1/2 cups chicken broth
2 cloves garlic, minced
1 teaspoon salt
Bouquet garni
Minced parsley
Fry bacon in Dutch oven until crisp; remove bacon. Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat.
Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.
Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.
Yields 6 to 8 servings
Recipe: coq au vin
category: french
id: 2671
title: coq au vin
recipe:
Coq au Vin
1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 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.
Recipe: cream of lettuce soup
category: french
id: 2672
title: cream of lettuce soup
recipe:
Cream of Lettuce Soup (Potage Cr?me de Laitue)
1 small onion, chopped
1/4 cup butter or margarine
2 large heads Boston lettuce or 2 small
bunches romaine, finely chopped
1/4 cup all-purpose flour
3 cups water
1 tablespoon instant chicken bouillon
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
Mint 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.
Recipe: creamy custard sauce with fruit
category: french
id: 2673
title: creamy custard sauce with fruit
recipe:
Creamy Custard Sauce with Fruit (Cr?me Anglaise aux Fruits)
Cr?me 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 beaten
3 to 4 tablespoons granulated sugar
Dash of salt
1 cup milk
1/2 teaspoon vanilla extract
2 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
Recipe: crusty potato cake
category: french
id: 2674
title: crusty potato cake
recipe:
Crusty Potato Cake (Pommes de Terre Anna)
6 medium baking potatoes, thinly sliced
1 teaspoon salt
Pepper
1/3 cup butter or margarine, melted
Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have been layered, sprinkling each layer with small amount of salt and dash of pepper. Pour butter over potatoes. Bake uncovered at 400 degrees F until potatoes are tender, about 50 minutes.
Loosen edge and bottom of potato cake with a wide spatula. Place inverted platter over pie plate; invert potatoes onto platter. Cut into wedges to serve.
Yields 6 servings.
Recipe: duckling with orange sauce
category: french
id: 2675
title: duckling with orange sauce
recipe:
Duckling with Orange Sauce (Caneton ? L'Orange)
Serve with baked squash.
1 (4 to 5 pound) duckling
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 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 and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce; serve with remaining sauce.
Yields 4 servings.
Recipe: eggs florentine
category: french
id: 2676
title: eggs florentine
recipe:
Eggs Florentine (Oeufs ? la Florentine)
1 (10 ounce) package frozen chopped spinach
Mornay Sauce
4 Poached Eggs
2 tablespoons grated Parmesan cheese
1 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 margarine
2 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
3/4 cup half-and-half
1/4 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 cheese is melted.
Poached Eggs
Heat 1 1/2 to 2 inches water to boiling; reduce heat to simmer. Break each egg into saucer; holding saucer close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon.
Recipe: fish fillets with spinach
category: french
id: 2677
title: fish fillets with spinach
recipe:
Fish Fillets with Spinach (Filets de Poisson Florentine)
Any time spinach is added to a French dish, it is titled Florentine.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon
Dash of ground nutmeg
Dash of ground red pepper
Dash of white pepper
1 cup milk
2/3 cup shredded Swiss or Cheddar
1 (10 ounce) package frozen chopped spinach,
thawed and well drained
1 tablespoon lemon juice
1 pound fish fillets, cut into serving pieces
1/2 teaspoon salt
2 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 sauce over fish and spinach. Bake uncovered at 350 degrees F until fish flakes easily with fork, 20 to 25 minutes.
Sprinkle with Parmesan cheese and paprika.
Yields 4 servings.
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