Julia Chiles - Easy French Recipes: French Cooking for Beginners
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Easy French Recipes
French Cooking for Beginners
BY
Julia Chiles
Copyright 2019 - Julia Chiles
Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
French cooking is famous for its love. The techniques used are deliberately chosen to bring out the best flavors. Learning these techniques, how they work and what they do, is vital for all cuisines, not just French. Through this cookbook you will learn the proper ways to enhance dishes and take them to the next level. You dont have to be a bonafide chef to know the ins and outs of good cooking!
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Great soup for a little oriental flare! Try adding some ginger; makes 4 servings
Ingredients:
- 5 cups of onions julienned
- 2 Tbsp butter
- 1/2 -2/3 Tbsp oil
- tsp salt
- 16 slices of French bread (halved if necessary)
- 1 cup Gruyere cheese shredded
- 1 1/3 Tbsp all-purpose flour
- 1 cup cheddar cheese shredded
- 1/3 tsp sugar
- Diced parsley or rosemary (optional)
Directions:
The onions are what makes this soup, so dont skimp on this powerhouse of flavor!
Over medium heat, melt the butter into the oil in large pot or Dutch oven. Stir in salt and sugar, raise the heat, and cook onions 50-55 minutes
Sprinkle flour around pot and toast 2-3 minutes (will become fragrant and turn brown). Slowly pour in broth 1 cup at a time, stirring after each addition. If desired add in salt and pepper to taste, but keep in mind Gruyere is a salty cheese. Cook 20 minutes. Preheat oven to 350
Divide soup amongst four ramekins, top each with 4 bread slices or halves and sprinkle with both cheeses, place on large tray or broiling pan and bake until cheese melts. Top with desired herbs.
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Vinaigrettes make French salads famous! Makes 2 servings
Ingredients:
- 4-6 cups arugula
- 2 cups asparagus with the ends removed
- Olive oil spray
- Sea salt for sprinkling
- 1/3 cup crushed walnuts -or- slivered almonds -or- crushed pecans
- Grated parmesan cheese (optional)
- Goat cheese or blue cheese crumbled
- 2 tbsp Dijon or spicy mustard
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- tsp minced garlic minced
- juice of 1 lemon
Directions:
Preheat oven to 400
Cut asparagus spears to 1-1 1/2 inches in length & lay on baking tray lined with parchment or aluminum foil. Sprinkle with salt and mist with olive oil; roast 4-6 minutes or until al dente, try not to overcook or they will be mushy or rubbery
Combine roasted asparagus with washed arugula, toss, and set aside
Whisk together mustard, olive oil, balsamic vinegar, garlic, lemon juice; let sit 3-4 minutes
Divide salad between 2 plates; top each with nuts and cheeses; divide vinaigrette evenly between both salads
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Pt feuillete is French pastry dough like puff pastry; Makes 1
Ingredients:
- 1 cup all-purpose flour
- 3 Tbsp butter
- 1/3 tsp salt
- 3-4 Tbsp water
Directions:
In large bowl dump in flour, cut butter into it, add salt and slowly stir in water 2/3 tsp at a time; mix until a ball forms and place on countertop dusted with flour; knead and fold dough continuously for 3-5 minutes;
Place dough on tray, cover, and sit in refrigerator 40-45 minutes
Preheat oven to 400
Remove and bake 28-32 minutes; roll out to 1/5 1/7 inches thick
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French grilled cheese! Makes 1 sandwich
Ingredients:
- 4 slices white bread
- 8 slices ham
- Spicy -or- Dijon mustard
- 1 recipe bechamel sauce (see below)
- 2 slices Gruyere cheese
Directions:
Preheat oven to broil
Layout bread slices, lay slices of ham on half; top with Dijon or spicy mustard and top that with 1-1 Tbsp bechamel sauce and sprinkle some shredded cheese on top of it if desired; cover with other slices of bread, lay out on prepared baking tray and top each sandwich with a slice or two of Gruyere cheese; broil 1-3 minutes or until cheese starts to develop golden hue.
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A simple two step process makes this duck unforgettable! Makes 1 duck
Ingredients:
- 1 small-medium duck
- 1 cup Mirepoix
- Tbsp rosemary
- 1 Tbsp peppercorns -or- 1/2 tsp pepper
- 2-4 bay leaves
- 2 crushed gloves garlic
- 1/3 tsp orange peel
- Pinch of salt
- 4-6 cups water
- 1 shallot, cut in half
- 1 orange, halved
- 2 sprigs rosemary
- 2 sprigs parsley
- 1 sprig thyme
Directions:
Preheat oven to 500, prepare a roasting pan with rack and large stockpot
Let duck come to room temp
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