Sophie Colas - 139 Popular French Cuisine Recipes: Authentic, Extra Ordinary and Delicious French Cooking: Step by Step Guidebook on How to cook French Foods The Easy ... Cooking Recipes, Appetizers, and Desserts)

139 Popular French Cuisine Recipes: Authentic and Delicious French Cooking: Step by Step Guidebook on How to cook French Foods The Easy Way

By

Sophie Colas

To Anyone who is interested to learn about French Real Cuisines from the local s

Thank you for downloading my book!

Table of content Page

Meals

Coquilles Saint-Jacques (Gratineed Scallops) 5

Baked Camembert 7

Moules Marinires 8

Buckwheat Crpes 10

Blanquette de Veau 11

Sole Meunire 13

Hachis Parmentier 14

Boudin Noir Aux Pommes 15

Cheese Souffl 17

Steak Tartare 19

Pot-au-feu 20

Basque Piperade 23

Magret de Canard 24

Garbure 26

Cassoulet 27

Pan-seared Foie Gras 29

Confit de Canard 31

Poulet Basquaise 33

Lamprey la Bordelaise 34

Quenelles of Pike with Lobster Sauce 36

Gigot DAgneau Pleureur 38

Bouillabaisse 39

Pissaladire 41

Ratatouille 43

Roasted Chicken and Garlic 44

Navarin DAgneau 45

Foie de Veau la Lyonnaise 47

Aligot 49

Fondue Savoyarde 50

Tartiflette 51

Gratin Dauphinois 52

Coq au Vin 54

Flammekueche 57

Raclette 59

Choucroute Garnie 60

Baeckeoffe 62

Quiche Lorraine 64

Soups

Soupe Loignon 65

Soupe de Poisson la Rouille 67

Soupe au Pistou 69

Desserts

Bche de Nol 71

Tarte tatin 73

Cherry Clafoutis 75

Roasted Rhubarb Clafouti 76

Crpes suzette 78

Paris-Brest 80

Mini gteau Paris-Brest 82

Chocolate clairs 84

Kouign Amann 86

Creme Brulee 89

Pithiviers 90

French Apple Cake 92

Far-breton 93

Gateau Basque 95

Yogurt Cake 97

French Apple Tart 98

Tarte au citron 99

French strawberry pie 101

Basque Pumpkin Cornbread 102

Canels 103

Bugnes 105

Navettes de Marseille 107

Profiteroles 108

A Beaumes de Venise cake 110

A tarte tropzienne 111

Macaron 113

French Almond Nougat 115

Religieuse 117

Fig tart 119

Gateau Saint-Honore 121

Madeleines 125

Savoy cake 127

Fromage Blanc 129

Chocolate Mousse 130

Kouglof Alsatian Brioche 132

Mont-Blanc 134

Mnnele (St. Nicholas Bread) 136

Damson pie 138

Tarte Frangipane Mirabelles 139

6 tbsp. unsalted butter

8 oz. button mushrooms, minced

2 tbsp. minced parsley

3 small shallots, minced

Kosher salt and freshly ground black pepper, to taste

1 tbsp. minced tarragon, plus 6 whole leaves, to garnish

1 bay leaf

cup dry vermouth

2 tbsp. flour

6 large sea scallops

cup grated Gruyre

cup heavy cream

tsp. fresh lemon juice

Heat mushrooms, 4 tbsp. butter, and of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to cup, about 10 minutes; strain. Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

Baked Camembert

INGREDIENTS

1 clove garlic

250 g Camembert

olive oil

a few tips fresh rosemary

a few sprigs rosemary

bite-sized pieces bread, stale

1 tiny pinch sea salt

olive oil

1 small handful mixed nuts

1 small handful dried cranberries

METHOD

Preheat the oven to 180C/350F/gas 4. Leaving it in the box, score around the top of a 250g Camembert about cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.
Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts a little mouthful of 1980s heaven.

Moules Marinires

INGREDIENTS

Moules la Marinire

An 8- to 10-quart enameled kettle with cover, though Ive made this in many other pots successfully

2 cups light, dry white win or 1 cup dry white vermouth

8 parsley sprigs

1/2 cup minced shallots, or green onions, or very finely minced onions

1/4 teaspoon thyme

1/2 bay leaf

6 tablespoons butter

1/8 teaspoon pepper

1/2 cup roughly chopped parsley

6 quarts scrubbed, soaked mussels

METHOD

Bring all but the last two ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.

Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.

With a big skimmer, dip the mussels into wide soup plates. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.

INGREDIENTS

Baked Pommes Frites

1/4 cup extra-virgin olive oil*
6 russet potatoes

Salt and freshly ground black pepper

METHOD

Preheat the oven to 400 degrees F. Peel potatoes (if peeled fries are your thing, skip it if you couldnt care) and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily, cooked about 3/4 of the way through.

Drain carefully and put potatoes a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on baking sheet. Bake until light brown.