 |
From the TUCKAHOE MIDDLE SCHOOL FOREIGN LANGUAGE WEEK COOKBOOK 1974 |
 |
|
|
From the TUCKAHOE MIDDLE SCHOOL FOREIGN LANGUAGE WEEK COOKBOOK 1974 |
|
|
|
Think of fine food, and undoubtedly the French come to mind. Haute cuisine enjoys the reputation of being considered the finest cuisine in the world. Literally meaning "high cooking" or high-class cooking, the rich sauces, fine ingredients and exquisite taste of haute cuisine typifies classic French cooking.The influence of Italian-born Catherine de Medici brought about the development of the culinary arts in France. Arriving in 1533, she had her staff introduce delicacies previously unknown to the French. Over the next couple of centuries, the royal families employed chefs who developed and prepared the finest cuisine, and dining became an art form.
Through the efforts of the great French chefs, haute cuisine first came to the attention of the rest of the world at the time of the French Revolution. Before 1789, chefs were employed by the richest families to prepare food similar to what was being served at court. These chefs provided the training ground for the elaborate recipes that formed the basis of haute cuisine. The style at the time was elegant food served in many courses, often with rich sauces to accompany the many meats on the menu.
Although the food was unfamiliar to common citizens and beyond their reach, it soon emerged to popular consumption after the revolution. The fall of the aristocracy meant the great chefs were out of work, and resulted in the opening of restaurants. Before the revolution, there were at least 100 restaurants in Paris, which increased to over 500 after the social changes. Customers who had never tasted a truffle now were able to visit the emerging restaurants to sample new delicacies, such as quenelles, tripe cervelle de conut, and foie gras. Restaurants became temples of haute cuisine.
Chefs depended on the recipes created by the masters, such as Marie-Antoine Carîme (1784-1833) and his successors: Dugléré, Urbain, Dubois and Escoffier. With creations ranging from fish and shellfish, foie gras from Strasbourg, seasonal game, chicken, sirloin, they were topped with piles of truffles and sauces thickened with rich cream or butter. Sauces are synonymous with haute cuisine, and Carîme was responsible for classifying them into four families, each headed by a basic sauce. In 1902, Escoffier listed in his book, Guide Culinaire, more than 200 different sauces not including those used in desserts.
New developments in French cooking occurred during the 1970s when a new kind of cooking (nouvelle cuisine) caught on. It emphasized cooking food in its own juices, less heavy sauces, and using food combinations in new ways; for example, chicken in raspberry vinegar, or oysters on a bed of leeks. Most of the fervor of nouvelle cuisine has died down, but the philosophy of enjoying natural flavors instead of heavy, rich sauces is stronger than ever.
Agriculturally, France has both managed to have a highly industrialized farm sector (nearly 60 percent of the land), and yet maintain some hand farming, which is not totally a thing of the past. Grapes are the most important crop, with the government encouraging the planting of the best grapes for the highest quality wines possible. Other food crops include cereals, sugar beets, potatoes, and garden vegetables. Livestock include cattle, pigs, sheep, and goats.
CREPES (Pancakes)
3/4 cup flour
3 eggs, beaten
3/4 cup milk
1/4 cup water
2 tablespoons melted butterBeat flour into eggs till smooth. Stir in remaining ingredients to make a thin batter. Cover and let stand about one hour. When pan is warm, pour º cup batter into center of pan. Quickly tilt and rotate pan until batter covers it evenly. When crepe is cooked on one side, flip and cook on other. Remove from pan. If it is too thick, experiment - use less batter for the rest. Fill crepes with any thing you like. Makes about 18 basic crêpes.
CHAMPIGNONS BORDELAISE (Mushrooms in Red Wine Sauce)
1/2 lb. mushrooms
1 clove garlic, crushed
1/2 tsp. salt
2 shallots, minced
1/4 tsp. pepper
1 tsp. minced parsley
1/4 cup olive oilClean mushrooms, cutting off stems 1/2 inch from caps. Slice through stems and season with salt and pepper. Heat oil in skillet; add caps, stems and garlic. Cook slowly, stirring gently, for 5 minutes. Immediately add shallots; continue to sautÈ for 5 minutes, stirring constantly. Sprinkle with parsley. Serve at once in hot dish. Yield: 3 servings.
QUICHE LORRAINE (Egg Pie)1 tsp. butter
1-1/2 c. evaporated milk with 1 c. milk
1 c. diced ham or Canadian bacon
1/2 c. water and 1 c. cream
1 med. onion, grated
1/2 tsp. salt
1 unbaked pie shell
1/4 tsp. pepper
1/2 c. Swiss cheese, grated
1 pinch nutmeg
4 slightly beaten eggsMelt the butter in a skillet. Add the meat and cook until golden brown. Remove the meat; add the onions and cook for 5 minutes. Cover bottom of crust with meat, onion, and cheese. Combine the remaining ingredients and pour into shell. Bake at 450º for 15 minutes. Reduce heat to 350º, and continue baking for 15-20 minutes or until custard is set. Do not over bake. Serve hot as hors d'oeuvres or as main luncheon dish with a salad. Yield: 6-8 servings.
VICHYSSOISE (Cold Potato Soup)4 green onions, chopped
4 chicken bouillon cubes
1 med. onion, chopped
4 cups coffee cream
6 tbsp. butter
Salt and pepper to taste
4 med. Idaho potatoes, quartered
1 pt. sour cream
1 qt. waterCook onions in butter; add quartered potatoes, water and bouillon cubes. Boil fast for 30 minutes; mash. Add coffee cream, salt and pepper; bring to a boil. Cool; add sour cream. Chill. Serve ice cold. Yield: 6 servings.
CAROTTES GLACÉES (Glazed Carrots)10 to 12 medium carrots,
peeled and cut in 2 inch olive shapes
1-1/2 cups beef or chicken stock,
fresh or canned
4 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped, fresh parsleyIn a heavy 8 to 10 inch skillet; bring the carrots, stock, butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet occasionally to roll the carrots about in the liquid. Check to see that the liquid is not cooking away too fast; if it is, add more stock. In 20 to 30 minutes the carrots should be tender when pierced with the tip of a sharp knife, and the braising liquid should be a brown, syrupy glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat. Before serving, roll the carrots around in the pan to coat them with the glaze. Transfer the carrots to a heated serving dish, and sprinkle with fresh parsley. Serves 4 to 6
Note: This technique may also be used for parsnips and turnips.
ESCARGOTS A LA BOURGUIGNONNE (Snails in Garlic Butter)To serve 2: drain a can of 24 snails. Cream together 1/4 pound soft butter, 1 tablespoon finely chopped shallots or scallions, 1 teaspoon finely chopped garlic, 2 tablespoons finely chopped fresh parsley, salt and pepper. Put some of the mixture into each shell, insert the snails and the rest of the mixture. Place the shells in pans and bake in a 450° oven for 10 minutes, or until the butter sizzles.
HARICOTS VERTS AVEC CHAMPIGNONS (Green Beans with Mushrooms)2 packages (10 oz.) frozen French-style green beans
2 tbsp. finely chopped onion
2 tbsp. olive oil
3 pimentos, cut in strips
1 tbsp. finely chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 can (4 oz.) sliced mushrooms, with liquidCook beans according to label instructions; drain. In large skillet, sautÈ onion in hot oil until limp. Add beans and remaining ingredients; heat thoroughly. Makes 6 servings.
PETITS POIS A LA FRANÇAISE (Green peas braised with onions and lettuce)1 head Boston lettuce
3 cups fresh shelled green peas
12 peeled white onions
6 sprigs parsley, tied together
6 tablespoons butter, cut into 1/2 inch pieces
1/2 cup water
1/2 tsp. salt
1/2 tsp. sugar
2 tbsp. soft butterRemove wilted outer leaves of lettuce and trim stem. Rinse in cold water, spreading leaves apart to clean. Cut lettuce into 4 or 6 wedges, binding each with soft string to keep it in shape while cooking. In heavy 3 qt. saucepan, bring the peas, lettuce wedges, onions, parsley, 6 tbsp. butter, water, salt and sugar to a boil over moderate heat, toss lightly to mix flavors, then cover the pan tightly and cook for 30 minutes, stirring occasionally, until the peas and onions are tender and the liquid nearly cooked away. If the liquid hasn't evaporated, cook the peas uncovered, shaking the pan constantly, for a minute or two until it does. Remove parsley and cut strings off lettuce. Gently stir in 2 tablespoons of soft butter, taste and season. Transfer to heated vegetable dish and serve in small bowls. It is traditional to eat petits pois with a spoon.
CROISSANTS3 1/2 cups flour
1 1/2 teaspoons dry yeast, not quick rise
1 1/4 cups warm milk
2 Tablespoons water
1 1/8 cup unsalted butter
2 Tablespoons sugar
1 1/2 teaspoons salt
1 large egg, lightly beatenIn small bowl add the water, 1/2 teaspoon of sugar and the yeast, making sure it is warm water. Let it ferment for 10 minutes till bubbles form. In a large bowl mix together the flour, salt, and sugar. Add a cup of the warm milk and the yeast mixture, and stir till the dough is smooth, adding more milk if you need to. Put the dough in a buttered bowl, cover and let rise for 1 1/2 hours. Place a couple of spoonfuls of flour on to a piece of plastic wrap and place the butter on top. Sprinkle some flour on the butter and cover with plastic wrap. You now must pound the butter gently with the rolling pin to flatten it into a square, working in the flour as you knead through the plastic. Shape into a 5-inch square. You may now use it or keep in the fridge to keep it cool, you must not let it get warm. It must be workable but not brittle cold or greasy warm.
Roll the dough on a well-floured work area to make an eight inch square. Put the butter diagonally in the center of the dough and lightly mark around the butter with a dull knife. Remove butter and roll each marked corner of the dough out to form a flap. Moisten these flaps lightly with water and put the butter back on dough, wrapping tightly. Stretch flaps a little to reach across the dough bundle. Wrap loosely in plastic wrap and refrigerate for 45 minutes.
On a well floured surface, keeping dough seam side up, gently roll dough bundle into a rectangle 7 by 12 inches. Brush off all flour off the dough, and fold dough into thirds a you would fold a letter. This is the first "turn."
Before each turn, move the dough so that the seam end is on your left. Wipe the work area, reflour, and roll and fold a second time exactly the same way, turning the dough over occasionally to keep seams and edges even. Be sure to roll into all four corners of the dough and use a pastry scraper to even the edges. (A metal spatula works fine too.)
Mark the dough with 2 marks to remind yourself that 2 turns have been done. Wrap with plastic wrap and then foil and refrigerate for 45 minutes. The dough must not chill longer or the butter will not distribute evenly. Keep folding and rolling the dough, marking the turns and resting 35-45 minutes between turns, until four turns have been completed. Wrap the dough in plastic wrap, then foil, and refrigerate overnight.
The next day, take out the dough and let it sit at room temperature for 10-15 minutes or until soft enough to roll. Turn the dough once more, then cut it in half and roll it out to form a rectangle, 12 by 36 inches and 1/8 inch thick. Cut it into 2 long pieces (each will be 6 by 36 inches). Cut each piece into twelve triangles (each one will measure 3 inches at it's base). Roll each triangle, starting at the base and working toward the point. It is easier if you grab the point with one hand and stretch it a little, then roll towards the pointy end. Place them on a buttered sheet and let rise for one hour. They will be slightly puffy and lighter when touched, but not increasing so much in size.
Preheat the oven to 475°F. Brush the croissants with the lightly beaten egg mixed with a spoon of water. Bake for 5 minutes, then lower the heat to 400°F and continue baking for about 10 minutes or until golden brown. Remove immediately from baking sheets to a cooling rack. Check carefully towards the end of the cooking time as some may cook faster than others.
They last 2 days at room temperature, 3 months frozen. Reheat on baking sheet in a 325°F oven for 5 minutes.
PATÉDE FOIE (Meat Paste)1 pound chicken livers
1/2 cup onion chopped
1 clove garlic, peeled
1/2 bay leaf
2 cups chicken broth
1 hard boiled egg
1/4 pound butter
1 tsp. anchovy paste
salt and pepper to taste
1 tbsp. gelatin
1/4 cup sherrySimmer the livers together for about 10 minutes along with the onion, garlic, bay leaf, and broth. Strain, reserving the broth; put all the solids and 1 cup of the liquid in the blender. Add the boiled egg, butter, and seasonings, and purÈe until smooth. In a fairly large bowl, soften the gelatin in the sherry. Heat the other cup of broth to boiling and add the gelatin, stirring until it is dissolved. Then add the blender contents and mix thoroughly. Pour into an oiled mold or loaf pan and chill 6 to 8 hours.
RATATOUILLE (Mixed Vegetables)1/2 cup olive oil
2 cloves garlic
1 medium egg plant peeled
3 large onions peeled
4 green peppers seeded
4 small zucchini unpeeled
salt and pepper
6 tomatoes peeledHeat 1/3 cup of the olive oil in the casserole and add the garlic. Cook for 2 or 3 minutes but don't let it brown. Then arrange the vegetables in the casserole. Seasoning each layer as you progress, sprinkle the rest of the olive oil on the surface. Cover the casserole and cook over very low heat for 35 to 40 minutes. Then remove the cover and cook 10 minutes longer to reduce the liquid. A little more olive oil and some lemon juice should be sprinkled on the top when this is served cold.
BABAS AU RHUM (Rum Cakes)1 pkg. yeast
1/2 cup warm water
1/4 cup + 1 tsp. sugar
1/2 tsp. salt
1/2 cup butter or margarine
1-1/2 tsp. grated lemon rind
3 eggs, beaten
1-1/2 cup + 1 tbsp. flourSprinkle yeast over lukewarm water in which 1 teaspoon sugar has been dissolved. Let rise in warm place, 85 degrees, until doubled in bulk. Cream butter, remaining sugar, salt and lemon rind thoroughly. Add beaten eggs and mix well. Beat 1/3 cup flour into yeast mixture; beat for 3 minutes. Add to creamed ingredients and beat in remaining flour, 1 tablespoonful at a time. Beat with wooden spoon for 4 minutes. Mixture looks like cake batter. Fill greased muffin pans or ring molds one-half full. Let rise until doubled in bulk. Bake at 350 degrees for 20 minutes. Turn out and cool. Return to pans.
SYRUP:
1 cup granulated sugar
1/2 cup water
1/4 cup rum
Whipped creamCook sugar and water for 10 minutes, add rum. Drizzle hot syrup over cake for 1 hour before serving, using as much syrup as cake will absorb. Top with whipped cream. Yield: 12-16 servings.
PETITS FOURS (Iced Mini-Cakes)1/4 cup butter or margarine
1/4 cup shortening
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup (6) egg whites
1/4 cup sugarICING:Cream butter and shortening thoroughly. Gradually add 1 cup sugar, and cream together until light and fluffy. Add extracts. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating after each addition. Beat egg whites until foamy; gradually add remaining 1/4 cup sugar and beat until mixture forms soft peaks. Fold into batter. Bake in paper lined 13 x 9-1/2 x 2 inch pan in moderate oven (350°) for about 40 minutes.
1/4 tsp. cream of tartar
1-1/2 c. hot water
1 tsp. vanilla
2-1/4 Confectioners' sugar
3 c. sugarCool cake 5 minutes before removing from pan. When thoroughly cool cut in 1* inch squares or in diamonds. Line up on rack with cookie sheet below. Spoon icing evenly over cakes. (Keep icing over hot water.) Tint icing with few drops food coloring, if desired. Makes about 40 cakes.
ICING: Cook 3 cups sugar, tartar, and water to thin syrup (226º). Cool to lukewarm (110º). Add vanilla; gradually add confectioner's sugar 'til icing is of consistency to pour.
BOEUF BOURGUIGNON (Beef stew in red wine)1/2 lb. lean salt pork, cut into strips 1-1/2" long, 1/4" in diameter
18-24 peeled white onions about 1" in diameter
1 tbsp. butter
1 quart waterPreheat the oven to 350º. Blanche the salt pork in the water for abut 5 minutes to remove saltimess. Melt the butter in a heavy 8-10" skillet and brown the pork. Stirring frequently until the pieces are crisp and golden. Remove and set aside. Brown the onions lightly in the remaining fat in the skillet; shake the pan occasionally to color them evenly. Transfer to a shallow baking dish large enough to hold them in one layer and sprinkle them with 3 tbsp. pork fat. Bake them uncovered, turning once or twice, for 30 minutes or until they are barely tender when pierced with the tip of a knife. Remove from the oven and set aside.
3 tbsp. butter
3/4 lbs. fresh mushrooms, whole if small, quartered or sliced if largeCook the mushrooms in melted butter (after the foam subsides), turning them frequently for 2-3 minutes, or until they are slightly soft. Add to the onions and set aside.
3 lb. lean boneless chuck, cut into 2" chunks
Bouquet garni made of 4 parsley sprigs and 1 bay leaf tied together 2 tbsp. finely chopped shallots or scallions
1/4 cup very finely chopped carrots
3 tbsp. flour
1 cup hot beef stock, fresh or canned
2 cups red Burgundy wine (any dry red wine)
1 tbsp. tomato paste
1 tsp. finely chopped garlic
1 tsp. dried thyme
1 tsp. salt
freshly ground black pepper
2 tbsp. finely chopped fresh parsleyPreheat oven to 350°. In the skillet leave a film of the pork fat about 1/16" deep. Brown the meat chunks, adding more fat as needed, doing 4-5 pieces at a time. When all chunks are browned, remove to a heavy ovenproof casserole 4-6 quarts, and bury the bouquet garni in the meat. Place the shallots and carrots in the skillet and stir until lightly colored. Stir in the flour. (Add more fat if it looks too dry.) Return skillet to low heat and cook, stirring constantly until flour begins to brown (don't burn). Let cook a moment then pour in the hot beef stock, and blend vigorously. Blend in the wine and tomato paste and bring to a boil, stirring constantly as the sauce thickens. Mix in the garlic, thyme, sautÈed pork strips, salt and a few grindings of pepper, and pour over the beef, stirring gently to moisten it thoroughly. The sauce will not quite cover the meat (more wine or stock may be added if the mixture looks too dry.) Bring to a boil on top of the stove, cover tightly, and place the casserole on the lower rack of the oven. Cook, simmering slowly, for 2 to 3 hours or until the meat is tender. Then gently stir in the onions and mushrooms along with any juices that have formed under them. Bake for another 15 minutes, remove the bouquet garni, skim any fat from the surface, taste the sauce and season with salt and pepper if needed. Sprinkle with parsley and serve directly from the casserole.
COQUILLES SAINT-JACQUES A LA PROVENÇALE
(Scallops with garlic butter sauce)
2 lbs. whole bay scallops
or sea scallops cut into 1/4" slices
salt
white pepper
flour
2 tbsp. butter
3 tbsp. vegetable oilWash the scallops in cold water and dry well with paper towels. Season with salt and pepper, dip in flour and shake in a sieve to remove a light dusting of flour. Melt 2 tbsp. butter with the oil in a 10-12" skillet over moderate heat. SautÈ the scallops in two batches (so as not to crowd them) when the butter foam subsides. Shake the pan and stir the scallops until they are lightly browned, then transfer to a heated platter.
GARLIC BUTTER:In a 1-1/2 - 2 quart saucepan, clarify 8 tablespoons of butter by melting slowly and skimming off the foam. Spoon the clear butter into a 6-8" skillet and discard the milky solids at the bottom of the pan. Heat the butter until it sizzles but do not let it brown. Remove from the heat and quickly stir in the garlic. Pour the garlic butter over the scallops and serve at once, garnished with chopped parsley and lemon quarters.
8 tbsp. unsalted butter (1/4 lb. stick)
1 tsp. finely chopped garlic
2 tbsp. finely chopped fresh parsley
1 lemon, quartered
CLAFOUTIS AUX CERISES (Cherry Pie)1 cup milk
1/2 cup heavy cream
1/3 cup sugar
2/3 cup flour
2 eggs
1 egg yolk
1-1/2 tspn. Vanilla extract
3 cups pitted Bing cherries or canned cherries, drained
Confectioners' sugar for the topPreheat oven to 375°F. In a blender or food processor, combine the milk, heavy cream, sugar, flour, eggs, egg yolk, and vanilla, and blend until smooth. Arrange the cherries in a buttered 10-inch pie plate and pour the batter over them. Bake for 35-45 minutes, or until the Flan is puffed and golden. Sift the confectioners' sugar over the top and serve warm. Serves 4-6.
GALETTE DES ROIS (Kings' Cake - Mardi Gras Cake)2 1/4-ounce packages dry yeast
1/4 cup lukewarm water
1 teaspoon PLUS more sugar, divided
1 cup milk
2 whole eggs, beaten
4 cups sifted flour, divided
5 tablespoons melted butter, divided
1 teaspoon EACH: vanilla extract, orange extract, salt
1/8 teaspoon grated nutmeg
1 egg yolk
1 tablespoon water
2 drops EACH: purple, green and gold food colorings
1/3 cup light corn syrupDissolve yeast in lukewarm water and add 1 teaspoon sugar.
Scald milk and let it cool. Mix in 1/2 cup sugar, whole eggs and I-1/2 cups flour. Cover with a damp cloth and let sponge rise in a warm place (80 to 85 degrees) until it doubles in size, 30 to 60 minutes.
When sponge has risen, stir in 3 tablespoons melted butter, vanilla and orange extracts, salt and nutmeg. Mix well. Add 2 cups sifted flour and mix thoroughly until dough comes away from sides of bowl and no longer sticks to your hands. On a lightly floured board, knead dough until smooth and shiny, about 10 minutes.
Place dough in a warm greased bowl and brush surface very lightly with remaining melted butter, cover with a damp cloth and let rise in a warm place until doubled in bulk, about 2 hours.
Turn out on a floured board; roll dough with your hands into a rope 1 inch in diameter. Transfer to a well-greased baking sheet and form rope of dough into one large or two small oval-shaped cakes. Join ends by moistening with water. If you want to put a doll in the cake, press it into dough at this point. Cover and let rise 30 minutes.
Preheat oven to 325". Brush cake with egg yolk diluted with 1 tablespoon water. Bake in preheated oven for 20 minutes.
In a small bowl, mix 2 drops food coloring with 2 tablespoons sugar and stir quickly until sugar is evenly colored; repeat with different food colorings. Set aside.
Remove cake from oven and decorate by brushing top with corn syrup and alternating 3-inch bands of purple, gold and green-colored granulated sugar - the traditional colors of Mardi Gras. Let cake cool before serving.
LA BUCHE DE NOËL (Yule Log Cake)Buttercream
14 oz. bittersweet or semi sweet chocolate
4 egg yolks
1 1/2 C confectioners sugar
3/4 lb. softened unsalted butter
1 tsp. vanilla
2 tsp. instant coffee (espresso is nice)
1 tsp. boiling water
Sponge Cake
14 tbsp. softened butter
1 cup plus 3 tbsp. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
3 eggs
Meringue Mushrooms
2 oz. bittersweet or semisweet chocolate
cocoa powder confectioners sugarFor the buttercream, chop the chocolate into small pieces and put them into a heatproof bowl. Melt in the microwave on 30 percent power in 30 seconds shots until melted. Stir until smooth. Allow to cool to room temperature. Put the egg yolks and the sugar in the a medium bowl and mix with an electric mixer until very pale - about 3 minutes. Add the butter, a tbsp. at a time. and beat well after each addition. Beat about five minutes longer. Remove half the buttercream to a separate bowl and stir the melted chocolate into one batch of the buttercream. Dissolve the instant coffee in the boiling water and stir in the vanilla. Add to the other buttercream. Can cover and refrigerate for 48 hours if need be.
For the sponge cake, coat a 5x10 inch jelly roll pan with 1 tbsp. butter and line it with parchment paper or wax paper. Butter the paper and set aside. Sift the flour with the baking powder and salt. Beat the remaining butter and the sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs one at a time, beating well after each addition. Add the flour mixture and beat about 3 minutes. Adjust the oven rack to the middle position and heat the oven to 375 degrees Fahrenheit. Evenly spread the batter in the pan and bake until the cake layer is lightly browned and springy -- about ten minutes. Remove from heat. Run a small knife along the rim of the cake to loosen it. Flip the cake gently onto a linen towel that has been dusted with confectioners sugar. Carefully peel away the paper. Trim off the crisp brown edges (handy to feed these to a nearby child). Flip the cake again onto another linen towel that has been dusted with confectioners sugar and take away the first towel. Fold the bottom edge of the towel up over the cake and tightly roll the cake. Set aside rolled up on a wire rack until cake cools. This takes about thirty minutes.
If you have your buttercream refrigerated, bring to room temperature at this point and stir until smooth. Set aside 1/2 cup of the coffee buttercream. Unroll the cake and spread with the remaining coffee buttercream Roll it back up tightly. Cut a diagonal slice from one end of the cake - about 1 1/4 inch long at its longest point. Reserve slice and sit the cake seam side down on the serving dish. Edge it with wax paper in order not to mess up the plate while icing the log. Set the reserved slice on top of the "log" so it protrudes like a stump off the main log. Spread the ends of the log and the end of the stump with the coffee buttercream. Then frost the rest of the log and sides of the stump with the chocolate buttercream (stripe with fork tines to appear like bark). If desired, pipe rings on the light ends of the log with the chocolate buttercream. You may get as fancy as you please here, and if you have a hand for decorated, pipe on green vines and leaves if desired. Make the meringue mushrooms and sit on the log and around it. Dust whole thing with powdered sugar if desired for snow. Arrange sprigs of holly, or whatever you choose around the log on the serving tray.
POTS DE CREME AU CHOCOLAT (Chocolate Pudding Cups)2 cups heavy cream
6 oz. dark sweet chocolate, cut into bits
1/4 c. sugar
4 egg yolks
1 tsp. vanilla extract
chocolate curls for garnishPreheat oven to 350°F. In a heavy saucepan, combine the cream and chocolate, and cook over medium heat until chocolate is melted and the mixture is smooth. Whisk in the sugar, the yolks, one at a time, and the vanilla. Strain the custard into 1/2-cup ceramic cups, and place in a baking pan. Add enough hot water to the pan to reach halfway up the sides of the dishes. Bake for 25 minutes, or until the top is just set. Remove from the pan and let cool. Garnish with chocolate curls. Serves 6.
COQ AU VIN (Chicken in Wine Sauce)10 pieces of chicken
1 c. butter
8 small onions, halved
1/2 lb. mushrooms, sliced
1/2 c. parsley, minced
1 clove of garlic
1-1/2 tsp. salt
black pepper to taste
2 c. red wineRinse the chicken and pat dry. Heat butter in a large skillet and add the chicken, several pieces at a time. Brown quickly and lightly on all sides. Place aluminum foil in broiler pan and place chicken on it. Then, sautÈ onions and mushrooms in the same butter you used to brown the chicken, and pour this mixture over the chicken. Crush the garlic and combine with the wine, parsley, salt and pepper. Pour this over the chicken. Seal the foil so that the juices cannot run out and bake at 350°F for one hour. Serves 6-8.
SALADE NIÇOISE (Seafood Salad from Nice)8 oz Tuna in oil -- or Smoked or Grilled
1/2 head lettuce red leaf
8 oz green beans -- cut 1 inch long
8 oz new potatoes
2 each eggs large -- hard boiled
16 each olives black
8 anchovy fillets
1 each tomato, cut into 8 wedges
1 medium red onion, thinly sliced
1 cup Sauce Vinaigrette (see recipe below)Steam green beans about 1-1/2 min. Chill. They should be crisp. Marinate with vinaigrette. Boil new potatoes in jackets. When done, slice and marinate with vinaigrette. Hardboil, chill and quarter the eggs. Flake and marinate the tuna in vinaigrette You can lay this out as a single dish or as individual salads. On a bed of washed and spun dry lettuce leaves, arrange piles of flaked tuna, green bean salad and potato salad. Garnish with black olives, onion, tomato and egg wedges. Decorate with anchovy strips. Sprinkle remaining Sauce Vinaigrette over. If you can find the tiny black Nicoise olives, use a bunch of them, otherwise just use a few. A good crusty bread should be served with this salad.
VINAIGRETTE SAUCE (French Salad Dressing)3/4 c. olive oil
1/4 c. red wine vinegar
1 egg yolk
1 clove garlic
1 tbsp. chopped fresh basil
or 1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. cracked black pepper
1/2 tsp. dry mustardMix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.
POT AU FEU (Boiled Beef with Vegetables)10 to 12 servings
1-1/2 pound beef boneless chuck roast*
1 marrow bone (optional)
8 peppercorns
1 tsp. salt
1/4 tsp. dried thyme leaves
1 bay leaf
4 cups water
1-1/2 lb. chicken drumsticks
10-12 small carrots
10-12 small onions or 3 large onions, cut into fourths
3 medium turnips, cut into fourths
4 stalks celery, cut into l-inch pieces
3/4 tsp. salt
1/8 tsp. pepperPlace beef, marrow bone, peppercorns, 1 teaspoon salt, the thyme and bay leaf in Dutch oven or crock pot. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add chicken; cover and simmer 1 hour longer. Add carrots, onions, turnips and celery; sprinkle with 3/4 teaspoon salt and the pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes. Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup bowls as a first course.
* A 3-pound beef boneless chuck roast can be substituted for the 1-1/2 pound roast and the chicken.
CASSOULET (Pork and Bean Casserole)1/2 lb. Bulk pork sausage
1 small Onion, sliced (1/2 cup)
1 clove Garlic, minced
1 1/2 c Cubed, fully cooked ham
2 tbsp. Snipped parsley
1 Bay leaf
2 15-oz. cans Navy beans
1/4 cup Dry white wine
dash Ground clovesIn skillet, cook sausage, onion and garlic till meat is slightly browned and onion is tender; drain off fat. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1 1/2-quart casserole. Bake, covered, at 325 for 45 minutes. Uncover and bake 40 to 45 minutes longer; stirring occasionally. Remove Bay leaf. Serve in bowls with hot corn bread, if desired. Serves 6.
HOME Latin (Roman) German Spanish