music-city-missy
Well-known member
What are your favorite 'authentic' (or at least semi-authentic) French recipes - both haute and country style.
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I'm going to ask for your help every week w/my Int'l class - this week's topic - French
- Thread starter music-city-missy
- Start date
shaun-in-to
Well-known member
Sole poached in vermouth; rabbit in mustard sauce; gougères; tarte tatin; crème caramel; cassoulet;
apricot, Grand Marnier or cheese soufflé; brioches; REAL baguettes.
apricot, Grand Marnier or cheese soufflé; brioches; REAL baguettes.
Truffles aux Chocolat? Joe posted recently....
Is that French?
Truffles aux Chocolat
Julia Child
Posted by Joe at FK
7 oz. semisweet or bittersweet chocolate
2 oz. unsweetened chocolate
1/4 cup strong coffee
5 oz. (1-1/4 sticks) unsalted butter, cut in pieces
1/4 cup Grand Marnier or other orange liqueur
Cocoa Powder
Break up both chocolates and put them in a covered saucepan with the coffee. Set the pan in a skillet of almost-simmering water (don't let it boil) and leave a few minutes until the chocolate melts. Stir until smooth, then whisk in the butter a piece at a time, just until melted in. Remove from heat and whisk in the liqueur.
Chill until firm but not hard. Roll into rough balls, then roll the balls in cocoa powder. Place in frill cups, or in a single layer in a covered container, and refrigerate.
Makes 18 large truffles or 36 small ones.
Note: I like to make these small, and I find it easiest to portion the mixture while still a bit soft, with a melon baller and a demitasse spoon, onto a silpat, then refrigerate until firm enough for rolling.
Is that French?
Truffles aux Chocolat
Julia Child
Posted by Joe at FK
7 oz. semisweet or bittersweet chocolate
2 oz. unsweetened chocolate
1/4 cup strong coffee
5 oz. (1-1/4 sticks) unsalted butter, cut in pieces
1/4 cup Grand Marnier or other orange liqueur
Cocoa Powder
Break up both chocolates and put them in a covered saucepan with the coffee. Set the pan in a skillet of almost-simmering water (don't let it boil) and leave a few minutes until the chocolate melts. Stir until smooth, then whisk in the butter a piece at a time, just until melted in. Remove from heat and whisk in the liqueur.
Chill until firm but not hard. Roll into rough balls, then roll the balls in cocoa powder. Place in frill cups, or in a single layer in a covered container, and refrigerate.
Makes 18 large truffles or 36 small ones.
Note: I like to make these small, and I find it easiest to portion the mixture while still a bit soft, with a melon baller and a demitasse spoon, onto a silpat, then refrigerate until firm enough for rolling.
Coq au vin, poule au pot, moules marinieres, pommes pont neuf, steak frites...
oeufs a la neige, quiche lorraine, tarte tatin... the list could go on and on...
Sorry for the above blip, it's one of my favorite movies and that's a great scene, they have a French exchange student and the mother is trying to make her feel "at home"!
If you haven't seen it, rent it, John Cusack is great...
Now back on topic - macarons, palmiers, profiteroles....
oeufs a la neige, quiche lorraine, tarte tatin... the list could go on and on...
Sorry for the above blip, it's one of my favorite movies and that's a great scene, they have a French exchange student and the mother is trying to make her feel "at home"!
If you haven't seen it, rent it, John Cusack is great...
Now back on topic - macarons, palmiers, profiteroles....
Soupe de Poissons (fish soup with garlic sauce)
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19112
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19112
REC: Crepes Suzette.
CREPES SUZETTE
This can be flambeed in a chafing dish at the table, or you can invite the guests into the kitchen to watch the fireworks.
Serves 4
8 crepes
1/2 cup (1 stick) butter
1/4 cup sugar
2 small oranges
A little more sugar
1 Tbs. Grand Marnier
3 Tbs. cognac
Cut a few strips of zest from the oranges and reserve. Cut the oranges in half.
Put a large shallow skillet over high heat. Add the butter and sugar and stir together until the sugar begins to brown. Squeeze the juice from the oranges into the pan and add the strips of orange zest. Stir to dissolve the sugar, and boil down until almost syrupy.
Add a crepe to the pan, turn to coat with sauce, then fold in quarters. Set it to one side and continue, quickly, with the rest of the crepes, overlapping them around the edge of the pan. By now the sauce should be getting thick.
Sprinkle the crepes with a little more sugar, add the Grand Marnier and the cognac, and tilt the pan into the flame to light it. As the sauce flames, baste the crepes with it, making as big a show of it as possible.
Serve immediately.
CREPES SUZETTE
This can be flambeed in a chafing dish at the table, or you can invite the guests into the kitchen to watch the fireworks.
Serves 4
8 crepes
1/2 cup (1 stick) butter
1/4 cup sugar
2 small oranges
A little more sugar
1 Tbs. Grand Marnier
3 Tbs. cognac
Cut a few strips of zest from the oranges and reserve. Cut the oranges in half.
Put a large shallow skillet over high heat. Add the butter and sugar and stir together until the sugar begins to brown. Squeeze the juice from the oranges into the pan and add the strips of orange zest. Stir to dissolve the sugar, and boil down until almost syrupy.
Add a crepe to the pan, turn to coat with sauce, then fold in quarters. Set it to one side and continue, quickly, with the rest of the crepes, overlapping them around the edge of the pan. By now the sauce should be getting thick.
Sprinkle the crepes with a little more sugar, add the Grand Marnier and the cognac, and tilt the pan into the flame to light it. As the sauce flames, baste the crepes with it, making as big a show of it as possible.
Serve immediately.