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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