Guest guest Posted May 24, 2002 Report Share Posted May 24, 2002 * Exported from MasterCook * Fondant à l'Orange ( Melting Orange Cake ) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 3/4 cup sugar -- (6 oz) 2/3 cup unsalted butter -- (6 oz) 1/2 cup flour -- (3 oz) 4 oz corn starch 2 oranges -- juiced and zested 1 teaspoon baking powder 2 tablespoons orange liqueur 1 orange for decorating Heat oven to 350 degrees F. In bowl beat eggs. Stir in sugar, flours, melted butter and orange zest. Pour into 9 " greased cake pan and bake for 35 minutes at 350 degrees F, or when a wooden pick inserted in center comes out clean. Unmold when still warm and sprinkle with orange juice mixed with Orange Liqueur. Slice an orange thinly for decoration. Enjoy! Source: " Clarice Gaubil's " Simply and Easy French Cuisine " " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Tomatoes with Aioli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup mayonnaise 1 large garlic clove -- pressed 3/4 teaspoon fresh lemon juice 1 cup mesquite wood chips -- soaked in cold water for one hour 2 large tomatoes (about 1 1/2 pounds) -- cut crosswise in 1 1/2 tablespoons olive oil Whisk mayonnaise, garlic and lemon juice in small bowl to blend. Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, brush cut side of tomatoes with oil and place on grill, cut side down. Cover and grill tomatoes until hot, juicy and tender, about 3 minutes per side. Transfer to plate. Season tomatoes with salt and pepper. Top each tomato half with dollop of garlic mayonnaise. Source: " Bon Appétit -July 1995 " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbes de Provence Spice Mix Recipe By : Serving Size : 0 Preparation Time :0:00 Categories French Spice Mixes and rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part dried marjoram 1 part basil 1 part thyme 1 part summer savory 1 part lavender or rosemary 1 part sage 1 part fennel Mix and store. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * La Soupe de Louvers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : French Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra virgin olive oil 1 medium onion -- peeled and cut in a tiny dice 1 pound leeks -- trimmed, washed and cut in tiny dice 3 medium turnips (about 6 ounces total) -- peeled, trimmed and cut in tiny dice 1 large carrot -- (about 7 ounce) trimmed, peeled, cut in tiny dice 3 stalks celery (about 4 ounces total) -- cut in tiny dice 4 medium potatoes (about 10 ounces total) -- peeled and cut in tiny dice A half small savoy cabbage (about 1 pound) -- core removed and very thinly sliced 1 quart water or vege broth or chicken broth 1 tablespoon coarse sea salt 2 whole cloves 2 dried imported bay leaves 20 stalks fresh thyme Freshly ground nutmeg 1. Place the oil and the onions in a heavy stockpot over medium heat and cook until the onion begins to turn translucent and give up some of its liquid, about 4 minutes. Add the leeks, the turnips, the carrot, and the celery, stir and cook, stirring frequently, until all of the vegetables are translucent but not limp, about 15 minutes. Add the potatoes and the cabbage, stir, then pour over the water. Add the remaining ingredients, stir, cover and bring to a boil. Reduce the heat to medium low so the soup is simmering merrily and cook until the vegetables are tender through but not mushy, about 20 minutes. Adjust the seasoning and remove the bay leaves, the cloves, and the thyme. 2. To serve, ladle the soup into 6 warmed, shallow soup bowls. Sprinkle each serving with a pinch of freshly grated nutmeg and serve immediately. Source: " Epicurious " - - - - - - - - - - - - - - - - - - - NOTES : This is the soup everyone enjoyed in Louviers for Carnaval. Quick to make, deliciously satisfying and alluring, you will find it hits the spot on a cool late winter to spring evening. * Exported from MasterCook * Anne's Goat Cheese Gratin Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Added since March 2002 Appetizers Send to vege list Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces soft goat cheese* -- (300 g) 2 teaspoons minced fresh hyssop leaves (optional) 2 teaspoons minced fresh rosemary leaves 2 teaspoons minced fresh oregano leaves or a pinch of -- crushed dried leaf oregano 2 cups Homemade Tomato Sauce -- at room temperature 24 best-quality black olives -- pitted * ( or a mix of rindless soft goat and cow or sheep's milk cheese, cubed ) 1. Preheat the broiler. 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs. 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes. Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese -- known as tomme. Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. " I used to do that, " she countered, " but people got greedy and never left enough for the other guests! " So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits of prosciutto, a bit of cooked sausage, sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity. Source: " From Patricia Wells " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke Olive Dip with Fennel Crudites Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14- to 16-ounce can whole artichoke hearts -- rinsed well, drained, and patted dry 1/4 cup olive oil 1 garlic clove -- minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup brine-cured green olives such as picholine -- pitted and chopped 3 tablespoons finely chopped fresh parsley leaves fresh parsley leaves for garnish In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs. Serve dip with fennel. Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping Source: " Gourmet Magazine, March 1996 " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Disney’s Frozen Chocolate covered Bananas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bananas Ice-cream sticks 2 chocolate bars -- weighing about 1 1/2 ounces each Peel the bananas and remove any stringy fibers. Cut the bananas in half, widthwise, and push an ice-cream stick through the cut end of each half. Cover them in plastic wrap and FREEZE FOR ABOUT 3 HOURS on a sheet of waxed paper inside some container or on a tray. After the bananas are frozen, place the chocolate bars in a microwave-proof bowl and cook on High for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, cereal, or coconut. Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely. ( Irolled the bananas in a bowl of melted chocolate ) Kids can roll them in more topping, although this is messy! Rest the pops on a plate covered with waxed paper and freeze until ready to serve. Source: " Disney " Paris - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Clafoutis aux Cerises ( Cherry Batter Pudding ) Recipe By :Clements and Wolf- Cohen Serving Size : 0 Preparation Time :0:00 Categories : Desserts French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ripe cherries -- pitted 2 tablespoons kirsch 1 tablespoon powdered sugar 3 tablespoons flour 3 tablespoons granulated sugar 3/4 cup milk 2 eggs grated rind of 1/2 lemon 1/4 teaspoon vanilla pinch of ground nutmeg Mix the cherries with the Kirsch and powdered sugar and set them aside for 1-2 hours. Preheat the oven to 375 F. Generously butter a 11 inch oval gratin dish. Sift the flour into a bowl. add the granulated sugar and whisk in the milk until smoothly blended. Add the eggs, lemon rind, nutmeg and vanilla and whisk until smooth. Scatter the cherries evenly in the baking dish. Pour the batter over and bake for 45 minutes, or until set and puffed around the edges. A knife inserted in the center should come out clean. Serve warm or at room temperature. Source: " French, The Secrets of Classical Cooking Made Easy " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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