French+recipes

** Lentil Salad **
__ Ingredients: __ 16 oz bag of dry lentils I cup of finely parsley chopped 1 medium size Spanish onion chopped Salt and pepper to taste 1/2 cup olive oil 1/4 cup balsamic vinegar

__ Directions: __ Rinse lentils thoroughly Cook lentils in water and salt for 20 min until just tender. Water should cover the lentils. Let lentils cool. Chop onion and washed parsley in food processor Add to lentils. Add pepper and additional salt if necessary as well as oil and vinegar Stir and enjoy

Alex "The Man" Levy, 2014

France Family Recipes:
Ingredients 1 recipe pastry dough, recipe follows Directions -Preheat oven to 375 degrees F. -On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden. Brush with the heated apricot jam while the tart is still hot. Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream. Pastry Dough 1 stick cold unsalted butter
 * French Apple Tart**
 * 6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
 * 1/4 cup sugar
 * 1/2 stick cold butter, sliced thin
 * 1/2 cup apricot jam, heated and strained
 * Vanilla ice cream or sweetened whipped cream (optional)
 * 1 1/4 cups all-purpose flour
 * 1/4 teaspoon salt
 * 2 to 4 tablespoons ice water

Cut butter into 1/2-inch cubes.

-To blend by hand: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated. -To blend in a food processor: Pulse together flour, butter, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. -Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough. -Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Jason Warrington 3/09 Source: Monsieur Contassot

3 eggs 1 and 3/4 cups milk 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Solid shortening Fresh slices of strawberries maple syrup (best if warm) 1. Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a wire whisk and add to flour mixture. Whisk until lumps are smooth. 2.Melt 1 tablespoon of shortening in a pan over moderately high heat. When shortening begins to smoke, it's time to add the batter. Place 2 serving spoons of batter in a circular direction. Using the back of the spoon, quickly spread the batter to cover the bottom of your pan (cast iron pans work best) and fill any holes. 3. Flip when underside browns and sides begin to curl. Brown this side and serve immediately. Repeat with rest of batter. Garnish with fresh fruit and serve with warm maple syrup. This makes about 10 crepes. 2 crepes make a nice serving. 4-9-09, Pierce Cohen.From Neighbor-Phillipe Trezeguet
 * Traditional French Breakfast Crepes**

Ingredients 16 ounces milk chocolate chips 2 tablespoons shortening 1 pound fresh strawberries with leaves Directions Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool. 4/10/08, Kyle Ingerman. From Grandmother
 * Chocolate Covered Strawberries-**

Ingredients: 1 and 1/4 cups all purpose flour 1 tsp. of baking powder 3 eggs (large) 1/2 cup of sugar 1 tsp pure vanilla extract Grated peel of 1 small lemon 4 oz. (1 stick) unsalted butter, melted
 * Madeleines**
 * 1) Preheat oven to 400 degrees. Butter the molds of Madeleine plaque(s).
 * 2) Sift flour and baking poweder together and set aside.
 * 3) In bowl of an electric mixer, combine eggs and sugar. Beat at medium speed for 30 seconds,switch to high speed and beat until mixture has quadrupled in bulk and is very thick (about 10 minutes).
 * 4) Add vanilla extrct and grated lemon peel.
 * 5) Remove bowl from mixer and fold in flower with spatula, then fold in melted.
 * 6) Spoon rounded teaspoonful into each mold of plaque, to about 3/4 full.
 * 7) Place on lower shelf of oven and bake for about 10-12 minutes until brown around edges and bottom.
 * 8) Remove from pan immediately and place on cooling rack.

Makes about 20-30 madeleines

Alyssa Kaplan, From Grandmother. 2009

2lb (1kg) potatoes (waxy potatoes such as pink fir apple, russet)  2 oz butter  2 cups (50cl) butter milk  5 oz (160g) Sharp Cheddar cheese  Salt and pepper
 * Potatoes Au Gratin:**

 **Step 2:** Put the potatoes in a pan and cover with buttermilk. Add salt  **Step 3:** Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.  **Step 4:** Rub a fireproof dish and grease it well with butter. Transfer a third of the potatoes in the gratin dish. Add a third of the cheese, add pepper to the layer. Put the second third of the potatoes and cover with the cheese. Repeat with third layer/
 * Step 1: ** Preheat oven to 360ºF (180 ºC). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel

 **Step 5:** Put the dish in the oven and cook for 1 hour at 360ºF (180 ºC). Gratin Dauphinois is ready when the top is gold and brown.  Dan Barnes Batista, From Thomas Vernier, Student, 2010

3 eggs 1 cup milk 3 tablespoon melted butter 3/4 cup flour 2 tablespoon sugar 1/2 teaspoon salt Mix all ingredients together with hand mixer until smooth. Pan fry on medium heat
 * Traditional French Crepes with rich Creme Filling**

12 ounces cream cheese, at room temperature 1/2 cup sour cream 3/4 cup sugar 1/4 cup powdered sugar one tsp vanilla extract Mix all ingredients together with hand mixer until smooth. If wanted, mix with certain fruits or spices to add more flavor. Ally Levy, from Monsieur Contassot

=**Escargot:**=

For the snails:
v 4 dozen snails v 1 glass of cooking wine (dry) v 4 dozen empty shells

For the butter:
v 16 ½ T. butter v 1 clove of garlic v 1 shallot v 2 T. cooking wine v Parsley v 1 t. salt v 1 t. pepper
 * 1) Butter: finely chop the garlic, shallot, and parsley. Mix the butter with a wooden spoon until it reaches a creamy consistency. Add the chopped herbs, salt, pepper, and 2 tablespoons of cooking wine.
 * 2) Dry the snails. Garnish each empty shell with a scoop of butter, a dry snail and another scoop of butter. Lay them down one by one on a small plate especially for snails. As a default, a plate for eggs will work too.
 * 3) 15 minutes before the meal, heat the oven. Drizzle 2 tablespoons of cooking wine over each escargot dish. Put them in the hot oven (375°F) for 5-10 minutes, just until the butter starts to bubble.