Cooking the French Way by Lynne Marie Waldee

Author:Lynne Marie Waldee
Language: eng
Format: mobi, epub, pdf
Tags: French cooking
ISBN: 9780822541066
Publisher: IB Dave's Library
Published: 2002-05-15T07:00:00+00:00

Green Salad/ Salade Verte

Green salads are served after the main dish "to clear the palate." This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow. Salad:

1. To prepare salad greens, wash Boston

lettuce and romaine thoroughly.

1 small head of Boston lettuce

Drain by placing leaves on paper

1 small head of romaine or

towels. Place clean greens in a plastic

1 medium-sized head of iceberg

bag along with the paper towels, to

lettuce

absorb any remaining water.

Refrigerate for at least half an hour.

3 tbsp. chopped fresh parsley

2. Tear greens into small pieces and

place them in a large salad bowl.

Sprinkle with parsley.

Vinaigrette:

3. Chop garlic into very fine pieces

and put in a small bowl.

1 clove garlic

4. Use the back of a spoon to mash

1 tsp. salt (optional)

garlic. Then mix it with salt.

3 tbsp. red wine vinegar

5. Add vinegar and pepper, stirring

until smooth.

o tsp. pepper

6. Place in a small jar with a tight6 tbsp. olive or vegetable oil fitting lid. Add oil, screw on lid, and

shake until well blended.

7. Pour about half of the vinaigrette

dressing over greens. Toss with a

fork and spoon until greens are well

coated and no dressing remains in

bottom of bowl.

Preparation time: 10 to 15 minutes

Enough for 4 to 5 salad servings

36

Basic Crepe Batter

These delicate pancakes made of egg-and-flour batter are both fun to make and delicious.They are often filled with meat, fish, or vegetables, covered with a sauce, and served as a main course. Dessert crepes are made with a sweeter batter and are often filled with fruit (see page 52). 4 eggs

1. Combine eggs and salt in a bowl.

o tsp. salt

2. Alternately stir in flour and milk.

Then beat with a whisk or electric

2 c. all-purpose flour

mixer until creamy.

2o c. milk

3. Beat in melted butter.

o c. melted butter

4. Chill batter at least 1 hour.

5. Heat a crepe pan on medium-high

heat. Pour the crepe batter into

the pan as you would to make a

pancake. Swirl the batter to coat the

entire bottom of the pan.

6. Cook for about 2 minutes or until

the bottom of the crepe becomes

firm.

7. Use a fork to gently lift the crepe

from the pan. Quickly flip the crepe

to cook the other side.

8. Cook for 1 minute or until the crepe

just starts to brown. Move the crepe

to a plate.

Preparation time: 2 hours

Makes 32 to 36 crepes

37

Ham and Broccoli Crepes with Mornay Sauce/

Crepes au Broccoli et Jambon avec Sauce Mornay

Crepes:

1. Fill a large saucepan with water and

bring to a boil. Add broccoli and

1 lb. fresh broccoli spears or

boil for 1 to 2 minutes. Drain and

2 8-oz. packages frozen

slice each spear in half.

broccoli spears

2. If you are making the vegetarian

12 basic crepes (see page 37)

version, heat 1 tbsp. of olive oil in

12 thin slices deli ham* (or o c.

a skillet over medium-high heat.

chopped onions and 2 c.

Saute the onions for about

chopped, fresh mushrooms)

5 minutes, or until translucent. Add

the mushrooms and cook until soft.

Mornay sauce (see page 39)

Remove the pan from heat.

3. Preheat the oven to 400degF.

4. Spread out crepes and cover each

crepe with a slice of ham or

mushroom mix.

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