| 1 | French Apple Tart (Tarte de Pommes a la Normande) | 1 h | 40 m | Pastry:1 1/3 cups all-purpose flour, 1 pinch salt, 1/2 cup butter, softened, 1 egg yolk, 3 tablespoons cold water, or as needed, Frangipane:1/2 cup butter, softened, 1/2 cup white sugar, 1 egg, beaten | * In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir |  |
| 2 | Cali's Sinful Creme Brulee | 10 m | 40 m | 1/2 cup semi-sweet chocolate chips, 2 cups heavy cream, 1/4 cup white sugar, 1 pinch salt, 2 teaspoons vanilla extract, 5 egg yolks, 4 tablespoons white sugar | * Preheat the oven to 300 degrees F (150 degrees C). * Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin. * Bring a large pot of water to a boil. * Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins. * Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil. * Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours. * Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately. |  |
| 3 | Blue Cheese, Bacon and Chive Stuffed Pork Chops | 15 m | 20 m | 2 boneless pork loin chops, butterflied, 4 ounces crumbled blue cheese, 2 slices bacon - cooked and crumbled, 2 tablespoons chopped fresh chives, garlic salt to taste, ground black pepper to taste, chopped fresh parsley for garnish | * Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish. * In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. * Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve. |  |
| 4 | Traditional Layered French Croissants | 2 h 20 m | 25 m | 2 tablespoons all-purpose flour, 1 1/2 cups unsalted butter, at room temperature, 4 cups all-purpose flour, divided, 1/2 teaspoon salt, 3 tablespoons sugar, 2 (.25 ounce) packages active dry yeast, 1/4 cup lukewarm water, 1 cup milk, 1/2 cup heavy cream, 1 egg, 1 tablespoon water | * Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours. * Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency. * Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour. * To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square the edges of the dough should overlap. Pinch the edges together to seal. * Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter. * If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again. * Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle the ends don't have to be touching, but should be close. Fold the already-folded dough in half it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours. * Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight. * To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary. * Starting at the base of the triangle, roll the dough up into a log the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough. * Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours. * Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving. |  |
| 5 | Madeleines II | | | 2 eggs, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon zest, 1 cup confectioners' sugar, 3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/2 cup butter, melted and cooled | * Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds. * In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny. * Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full. * Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container. |  |
| 6 | Beef Bourguignon II | 20 m | 3 h | 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 pounds cubed stew meat, 4 tablespoons butter, 1 onion, chopped, 2 carrots, chopped, 1 clove garlic, minced, 2 cups red wine, 1 bay leaf, 3 tablespoons chopped fresh parsley, 1/2 teaspoon dried thyme, 1 (6 ounce) can sliced mushrooms, 1 (16 ounce) can canned onions | * In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. * Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish. * Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat. * Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes. |  |
| 7 | Quiche Lorraine II | 30 m | 35 m | 1 recipe pastry for a 9 inch single crust pie, 6 slices bacon, 1 onion, sliced, 3 eggs, beaten, 1 1/2 cups milk, 1/4 teaspoon salt, 1 1/2 cups shredded Swiss cheese, 1 tablespoon all-purpose flour | * Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C). * In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings cook until onion is tender and then drain. * In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust. * Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving. |  |
| 8 | French Onion Soup V | | | 4 onions, chopped, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 teaspoon ground black pepper, 1 teaspoon white sugar, 3 (10.5 ounce) cans beef broth, 1 1/4 cups water, 1/2 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1 cup white wine, 1 French baguette, cut into 1/2 inch slices, 8 ounces shredded mozzarella cheese | * In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture. * Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes. * Preheat oven to broil. * Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven. * Broil in the oven until the cheese is melted and bubbly |  |
| 9 | Eclairs II | 15 m | 45 m | 1/2 cup butter, 1 cup water, 1 cup all-purpose flour, 1/4 teaspoon salt, 4 eggs, 1 (5 ounce) package instant vanilla pudding mix, 2 1/2 cups cold milk, 1 cup heavy cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract, 2 (1 ounce) squares semisweet chocolate, 2 tablespoons butter, 1 cup confectioners' sugar, 1 teaspoon vanilla extract, 3 tablespoons hot water | * Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. * In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. * Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. * For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. * For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. |  |
| 10 | Chicken Cordon Bleu II | 15 m | 45 m | 6 skinless, boneless chicken breast halves, 6 slices Swiss cheese, 6 slices ham, 3 tablespoons all-purpose flour, 1 teaspoon paprika, 6 tablespoons butter, 1/2 cup dry white wine, 1 teaspoon chicken bouillon granules, 1 tablespoon cornstarch, 1 cup heavy whipping cream | * Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. * Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. * Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. |  |
| 11 | Creamy Au Gratin Potatoes | 30 m | 1 h 30 m | 4 russet potatoes, sliced into 1/4 inch slices, 1 onion, sliced into rings, salt and pepper to taste, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 2 cups milk, 1 1/2 cups shredded Cheddar cheese | * Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. * Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. * In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. * Bake 1 1/2 hours in the preheated oven. |  |
| 12 | Basic Crepes | 10 m | 20 m | 1 cup all-purpose flour, 2 eggs, 1/2 cup milk, 1/2 cup water, 1/4 teaspoon salt, 2 tablespoons butter, melted | * In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth. * Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. * Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. |  |
| 13 | Chicken Cordon Bleu I | 10 m | 35 m | 4 skinless, boneless chicken breast halves, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 6 slices Swiss cheese, 4 slices cooked ham, 1/2 cup seasoned bread crumbs | * Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. * Pound chicken breasts to 1/4 inch thickness. * Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. * Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately. |  |
| 14 | French Baguettes | 15 m | 25 m | 1 cup water, 2 1/2 cups bread flour, 1 tablespoon white sugar, 1 teaspoon salt, 1 1/2 teaspoons bread machine yeast, 1 egg yolk, 1 tablespoon water | * Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. * When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. * Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. * Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water brush over tops of loaves. * Bake for 20 to 25 minutes in the preheated oven, or until golden brown. |  |
| 15 | French Onion Soup Gratinee | 15 m | 1 h | 4 tablespoons butter, 1 teaspoon salt, 2 large red onions, thinly sliced, 2 large sweet onions, thinly sliced, 1 (48 fluid ounce) can chicken broth, 1 (14 ounce) can beef broth, 1/2 cup red wine, 1 tablespoon Worcestershire sauce, 2 sprigs fresh parsley, 1 sprig fresh thyme leaves, 1 bay leaf, 1 tablespoon balsamic vinegar, salt and freshly ground black pepper to taste, 4 thick slices French or Italian bread, 8 slices Gruyere or Swiss cheese slices, room temperature, 1/2 cup shredded Asiago or mozzarella cheese, room temperature, 4 pinches paprika | * Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. * Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. * Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat do not turn off broiler. * Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. * Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately! |  |
| 16 | French Bread | 25 m | 40 m | 6 cups all-purpose flour, 2 1/2 (.25 ounce) packages active dry yeast, 1 1/2 teaspoons salt, 2 cups warm water (110 degrees F/45 degrees C), 1 tablespoon cornmeal, 1 egg white, 1 tablespoon water | * In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. * On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. * Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. * Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. * With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack. |  |
| 17 | Rich and Simple French Onion Soup | 15 m | 50 m | 1/2 cup unsalted butter, 2 tablespoons olive oil, 4 cups sliced onions, 4 (10.5 ounce) cans beef broth, 2 tablespoons dry sherry (optional), 1 teaspoon dried thyme, salt and pepper to taste, 4 slices French bread, 4 slices provolone cheese, 2 slices Swiss cheese, diced, 1/4 cup grated Parmesan cheese | * Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. * Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. * Heat the oven broiler. * Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. |  |
| 18 | Ratatouille | 15 m | 45 m | 2 tablespoons olive oil, 3 cloves garlic, minced, 2 teaspoons dried parsley, 1 eggplant, cut into 1/2 inch cubes, salt to taste, 1 cup grated Parmesan cheese, 2 zucchini, sliced, 1 large onion, sliced into rings, 2 cups sliced fresh mushrooms, 1 green bell pepper, sliced, 2 large tomatoes, chopped | * Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. * Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste. * Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. * Bake in preheated oven for 45 minutes. |  |
| 19 | Chocolate Ganache | 10 m | 10 m | 9 ounces bittersweet chocolate, chopped, 1 cup heavy cream, 1 tablespoon dark rum (optional) | * Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. * Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. |  |
| 20 | Crepes | 5 m | 15 m | 2 eggs, 1 cup milk, 2/3 cup all-purpose flour, 1 pinch salt, 1 1/2 teaspoons vegetable oil | * In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. * Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. |  |
| 21 | Dessert Crepes | 10 m | 10 m | 4 eggs, lightly beaten, 1 1/3 cups milk, 2 tablespoons butter, melted, 1 cup all-purpose flour, 2 tablespoons white sugar, 1/2 teaspoon salt | * In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. * Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately. |  |
| 22 | Vanilla Crepes | 10 m | 20 m | 1 1/2 cups milk, 3 egg yolks, 2 tablespoons vanilla extract, 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, 5 tablespoons melted butter | * In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. * Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. * Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve. |  |
| 23 | Blender Hollandaise Sauce | 5 m | | 3 egg yolks, 1/4 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 dash hot pepper sauce (e.g. Tabasco™), 1/2 cup butter | * In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. * Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. |  |
| 24 | French Pastry Pie Crust | | | 3 cups all-purpose flour, 1 1/2 teaspoons salt, 3 tablespoons white sugar, 1 cup shortening, 1 egg, 1 teaspoon distilled white vinegar, 5 tablespoons water | * In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. * In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary. * Allow dough to rest in refrigerator 10 minutes before rolling out. |  |
| 25 | French Beef Stew | | | 1 1/2 pounds cubed beef stew meat, 1/4 cup all-purpose flour, 2 tablespoons vegetable oil, 2 (14.5 ounce) cans Italian-style diced tomatoes, 1 (14 ounce) can beef broth, 4 carrots, chopped, 2 potatoes, peeled and chopped, 3/4 teaspoon dried thyme, 2 tablespoons Dijon-style prepared mustard, salt and pepper to taste | * Combine meat and flour in a large plastic food storage bag and toss to coat evenly. * In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. * Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil reduce heat to medium-low, cover and simmer for 1 hour or until beef is tender. * Blend in mustard and serve. |  |
| 26 | French Crepes | 5 m | 30 m | 1 cup all-purpose flour, 1 teaspoon white sugar, 1/4 teaspoon salt, 3 eggs, 2 cups milk, 2 tablespoons butter, melted | * Sift together flour, sugar and salt set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth stir in melted butter. * Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot. |  |
| 27 | Quiche Lorraine I | 15 m | 55 m | 1 recipe pastry for a 9 inch single crust pie, 12 slices bacon, 1 cup shredded Swiss cheese, 1/3 cup minced onion, 4 eggs, beaten, 2 cups light cream, 3/4 teaspoon salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper | * Preheat oven to 425 degrees F (220 degrees C). * Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. * In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. * Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. |  |
| 28 | Cordon Bleu Chicken Rolls | | | 8 skinless, boneless chicken breasts, 8 slices cooked ham, 4 slices Swiss cheese, cut into 1 inch pieces, salt and pepper to taste, 1 teaspoon dried thyme, 1/4 cup melted butter, 1/2 cup cornflakes cereal crumbs, 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup sour cream, 1 teaspoon lemon juice | * Preheat oven to 400 degrees F (200 degrees C). * Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. * Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. * Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. * To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups 8 servings of 1/4 cup each. |  |
| 29 | Creme Brulee | 10 m | 30 m | 6 egg yolks, 6 tablespoons white sugar, divided, 1/2 teaspoon vanilla extract, 2 1/2 cups heavy cream, 2 tablespoons brown sugar | * Preheat oven to 300 degrees F (150 degrees C). * Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. * Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture beat until combined. * Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. * Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. * Preheat oven to broil. * In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. * Remove from heat and allow to cool. Refrigerate until custard is set again. |  |
| 30 | Pastry Cream | 15 m | 5 m | 2 cups milk, 1/4 cup white sugar, 2 egg yolks, 1 egg, 1/4 cup cornstarch, 1/3 cup white sugar, 2 tablespoons butter, 1 teaspoon vanilla extract | * In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. * In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. * When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. |  |