Carbonnade de Boeuf
750 grams trimmed topside beef cut into thin slices
1 cup beer
1 cup beef stock
4 medium onions, finely sliced
125 grams mushrooms, wiped and sliced
2 teaspoons brown sugar
2 Tablespoons oil
2 tablespoons plain flour
bouquet garni- bay leaf, sprig of thyme and parsley
8 thick slices French stick
butter and Dijon mustard to spread the bread
Heat the oven to 160C
Cut the meat into strips about 4cmx 5cm.
Heat the oil in a heavy flame- proof casserole over a high heat and brown the meat in several batches so as not to reduce the temperature and cause the meat to stew. Remove the meat with a slotted spoon and add the onions to the pan. Reduce the heat to medium. Follow the onions with the mushrooms and cook until the onions have softened.
Remove from the heat and stir in the flour and the sugar. Return to the heat for a minute or two and stir well. Add the beer stirring all the time. Bring to the boil then add the meat, enough stock just to cover the meat, and the herbs. Season with salt and pepper.
Cover the casserole and cook for 0ne and a half hours
Spread the bread generously on one side with butter, the other side with the Dijon mustard. Remove the casserole from the oven and place the bread mustard side down on top of the meat and cook, uncovered, for a further 20- 30 minutes until the bread is crusty on top. Serve from the dish.
Quiche Lorraine
Ingredients
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
Directions
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.
Beauregard Eggs (Oeufs a la Beauregard) Recipe
Ingredients:
• 6 eggs, hard-boiled, cooled and peeled
• 1/2 pint of fresh milk
• 1 tablespoonful of butter
• 1 tablespoonful of cornstarch
• Salt and pepper to taste
Preparation:
Separate the whites from the yolks, rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this white sauce, and then add a layer of the yolks of the eggs. Add another layer of the sauce, and another layer of the yolks, and then the remainder of the sauce. Sprinkle the top with a little salt and pepper, and set in a 350-degree F. oven and let it stands two minutes, and serve hot.
Madeleine de Commercy
Madeleines are shell shaped classical French soft cookies. They are old and so classic, every French kids have or had those for snack after school (what we call:quatre heure, it's our tea time but at 4 o'clock!). The madeleines recipe was created in the reign of Louis the XVth and every French literature lovers know about the little Proust madeleine, knows as an image of childhood memories.
I got this madeleine de Commercy recipe from my grand-mother's cookbook, it's old and yellowed enough to say that I will share with you the true, the only one, the original recipe!
Ingredients: (for about 30 Madeleines)
-the madeleine pan
-250g of sugar
-250g of flour
-150g of unsalted butter
-6 eggs
- half of a tea spoon of baking soda (or levure chimique, the most famous one in France is in a pink paper package)
- 1 tea spoon of vanilla sugar ( or vanilla extract)
Directions:
1- In a large saucepan under low heat melt the butter (it should never become brown), add the eggs and whisk.
2- Remove from the heat, add the sugar and whisk. When the mix is plain and light white add the flour, baking soda and vanilla sugar and whisk again. (Oh! I forgot to say that this recipe requires some whisking skills)
3- If you don't have a non-sticky Madeleine pan brushes it with butter onto it -your life will get definitely easier and it's way cheaper than a life coach- . Fill the molds with a spoon.
4- Place in a preheat oven for 10 minutes at 180 Celsius degree (350 F degree).
Lloret, Racquel Angelica D.
Culinary Arts HRM 3E
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