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- 1. 1)Hors d'oeuvre 2)Potage 3)Oeufs 4)Farineaux 5)Poisson
6)Entre 7)Sorbet 8)Releve 9)Roti Roast 17 COURSES OF FRENCH
CLASSICAL MENU:- 10)Legumes 11)Salade 12)Buffet Froids 13)Entremets
14)Savoureux 15)Fromage 16)Dessert/ Desservir 17)Beverage/ Caf
- 2. Hors d'oeuvre Dishes:- Mozzarella Puffs
- 3. Mozzarella Puffs:- INGREDIENTS:- 71/2 biscuit dough 1 tsp
dried oregano 3 mozzarella cheese 2 tbsp pizza sauce Total Time:-20
mins PREPARATION:- 1) Preheat oven to 375 degrees F (190 degrees
C). 2) Make an indentation in the top of each uncooked biscuit.
Fill indentations with oregano and a mozzarella cube. Pinch the
dough around the mozzarella cubes. 3) Place the biscuits, pinched
side down, on a medium, ungreased baking sheet. Cover with pizza
sauce. 4) Bake in the preheated oven 10 to 12 minutes, or until
golden brown.
- 4. Potage:- GREEN POTAGE:-
- 5. GREEN POTAGE:- INGREDIENTS:- 1/4 cup sliced scallion 1/3 cup
butter 2 cups diced raw potatoes 1 teaspoon salt 2 cups chicken
broth 1/2 bunch water cress 1 cup spinach leaves, lightly packed 2
cups lettuce leaves, torn into small pieces Chopped chives or Sour
cream and paprika PREPARATION:- 1)Cook scallions in butter for
about (5)minutes over moderate heat, stirring frequently. Add
potatoes, salt, and chicken broth. Bring to boil and cook, covered,
for 10 minutes. 2)Add the water cress in coarse pieces, spinach
leaves, and torn up lettuce. Continue cooking until potatoes are
tender, about 5 minutes longer. Strain off about 1 cup of broth.
3)Place vegetables and remaining broth in blender. Cover container
and turn on blender. Blend until smooth, add remaining broth and
reheat. Served garnished with chopped chives, or sour cream
sprinkled with paprika.
- 6. Oeufs:- Oeufs en Cocotte (Coddled Eggs)
- 7. Oeufs en Cocotte (Coddled Eggs):- INGREDIENTS:- About 1
tablespoon softened or melted butter 4 large eggs, at room
temperature 4 tablespoons heavy cream Kosher salt Black pepper,
freshly cracked Parsley, minced, or other fresh herbs Flaky sea
salt PREPARATION:- 1)Preheat the oven to 350F. Bring a teakettle
filled with water to a boil. Brush the interior of 4 4- to 6-ounce
ramekins with butter (divided evenly between them). Crack an egg
into each ramekin. Top each egg with 1 tablespoon of cream and a
pinch of salt and pepper. 2)Place the ramekins in a casserole dish.
Carefully pour boiling water into the casserole dish until it
reaches halfway up the sides of the ramekins. Bake the eggs until
the yolks are just barely set the eggs will continue to cook due to
carryover cooking, about 18 to 22 minutes. 3)Sprinkle with parsley,
if using, and serve with flaky sea salt.
- 8. Farineux:- Spaghetti with Lemon Sauce
- 9. Spaghetti with Lemon Sauce:- INGREDIENTS:- 1 pound/457 g
spaghetti 1 clove garlic, for rubbing 2 lemons 5 tablespoons/74 ml
extra-virgin olive oil Salt 1 cup/235 ml finely grated Parmigiano
cheese plus extra for sprinkling Bunch fresh flat-leaf parsley
leaves picked and chopped PREPARATION:- 1)Place the spaghetti in a
pot of boiling salted water and stir immediately to prevent the
strands from sticking. Cook the spaghetti to 'al dente'. 2)Cut the
garlic in half and rub the exposed area along the interior of a
large serving bowl. The raw garlic flavor will coat the inside
surface of the serving bowl. Discard the garlic. Add the freshly
squeezed lemon juice and 3)slowly drizzle in extra-virgin olive oil
while whisking. Whisk until the ingredients have emulsified. Mix in
the salt and Parmigiano cheese. 4)When the spaghetti is 'al dente',
drain and add to the serving bowl. Mix the pasta with the lemon
sauce to coat evenly. Sprinkle the pasta dish with Parmigiano
cheese, fresh parsley and lemon zest. Serve immediately
- 10. Poisson:- Glazed Salmon With Broccoli Rice
- 11. Glazed Salmon With Broccoli Rice:- INGREDIENTS:- 1/4 cup
brown sugar 2 tablespoons low-sodium soy sauce 1 cup long-grain
white rice 1 head broccoli, florets only, chopped 2 cups 4 pieces
skinless salmon fillet 1 large red onion, cut into 1/4-inch-thick
wedges 1 tablespoon olive oil PREPARATION:- 1)Heat broiler. In a
small bowl, combine the sugar and soy sauce. Set aside. Cook the
rice according to the package directions, stirring in the broccoli
during the last 3 minutes. 2)Let the rice and broccoli stand off
the heat until the broccoli is tender, about 5 minutes. Fluff with
a fork. 3)Meanwhile, place the salmon and onion on a rimmed baking
sheet. Drizzle with the oil and season with teaspoon salt and
teaspoon pepper. 4)Broil until the salmon is opaque throughout, 8
to 10 minutes, spooning half the soy sauce glaze over the fish
during the last 2 minutes of cooking. 5)Serve the salmon and onion
with the rice and the remaining glaze.
- 12. Entre:- Grilled Pork Chops
- 13. Grilled Pork Chops:- INGREDIENTS:- 4 pork loin chops 1/4
cup olive oil 21/2 tbsps soy sauce 1 tsp steak seasoning Total
Time:-80mins PREPARATION:- 1)Mix olive oil, soy sauce and steak
seasoning ingredients in a small bowl and pour into a one-gallon
resalable plastic bag. Add the pork chops and set the bag in a
baking dish in a way that the pork chops get a healthy dose of the
marinade (it may be advantageous to flip the bag over halfway
through the marinating time). Marinate in the refrigerator for 3-8
hours. 2)Heat the grill to medium and grill the chops 6-8 minutes
per side (depending on how thick they are) until they are no longer
pink in the center. Remove the chops from the grill and tent them
with foil and allow them to rest for 5-7 minutes. Slice the chops
in 1/4 to 3/8 inch slices across the grain and serve.
- 14. Sorbet:- Strawberry Sorbet
- 15. Strawberry Sorbet:- INGREDIENTS:- 2 quarts strawberries 1
cup sugar 2 teaspoons lemon juice, to taste 1/2 teaspoon kosher
salt, to taste PREPARATION:- 1)Remove tops from strawberries and
pure in a blender or food processor until smooth. 2 quarts whole
strawberries should yield 1 quart of pure. Add sugar and blend for
30 seconds. Add lemon and salt, blend to incorporate, and adjust to
taste. 2)Strain pure and transfer to refrigerator; chill for 2 to 3
hours until very cold. Churn sorbet in ice cream maker according to
manufacturer's instructions. Transfer sorbet to freezer to firm up
for 2 to 3 hours before serving.
- 16. Relev:- Grilled Lamb Chops
- 17. Grilled Lamb Chops:- INGREDIENTS:- 1/4 cup distilled white
vinegar 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon
minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2
pounds lamb chops PREPARATION:- 1)Mix together the vinegar, salt,
pepper, garlic, onion, and olive oil in a large resalable bag until
the salt has dissolved. Add lamb, toss until coated, and marinate
in refrigerator for 2 hours. 2)Preheat an outdoor grill for
medium-high heat. 3)Remove lamb from the marinade and leave any
onions on that stick to the meat. 4)Discard any remaining marinade.
Wrap the exposed ends of the bones with aluminum foil to keep them
from burning. Grill to desired doneness, about 3 minutes per side
for medium. The chops may also be broiled in the oven about 5
minutes per side for medium.
- 18. Roti Roast:- Pork Roast
- 19. Pork Roast:- INGREDIENTS:- Pork Shoulder Blade Roast 8-10
dashes Worcestershire sauce 3-5 tablespoons your favorite dry rub
PREPARATION:- 1)Place meat in the slow cooker. Add dashes of
Worcestershire sauce to the top of the meat until it is well
covered. Then sprinkle heavily with dry rub. Cook on low setting of
slow cooker for 8-10 hours. 2)Leave meat in the slow cooker on the
"warm" setting for about 4 more hours or until the meat easily will
pull with two forks. 3)Internal temperature of pork roast should be
between 190 F and 205 F. Remove from slow cooker and allow to rest
about 5-10 minutes. Then, slice or pull for serving, basting with
pan juices from slow cooker. Serve warm. 4)Leftovers should be kept
in an airtight container in the refrigerator or freezer.
- 20. Legumes Jacket potatoes
- 21. Jacket potatoes:- INGREDIENTS:- 50g light soft cheese
squeeze lemon juice 1 hot-smoked salmon fillet 1 heaped tsp capers
a little lemon zest 1 baking potato oil PREPARATION:- 1)Heat oven
to 220C/200C fan/gas 7. Rub a little oil and seasoning over the
potatoes, then bake on a baking sheet for 25 mins. Turn down the
oven to 190C/170C fan/gas 5 and bake for 1 hr-1 hr 15 mins more
until the flesh is tender and the skin crisp and golden. For a
quicker option, prick a potato with a fork. Wrap in a sheet of
kitchen paper and microwave on High for 8-10 mins until soft
inside. For crisp skin, rub with a little oil, then flash under a
hot grill, turning often. To serve, slice a cross in the center,
squeeze the base to pop the top, then choose your favorite filling.
2)For the salmon and soft cheese filling, mix 50g light soft cheese
with a squeeze lemon juice and seasoning. Pile into a jacket potato
and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped
tsp capers and a little lemon zest.
- 22. Salade:- Simple Garden Salad
- 23. Simple Garden Salad:- INGREDIENTS:- 3 cups spring greens 2
cucumbers, quartered and sliced 2 tomatoes, diced 1 lemon, juiced 1
cup parsley, chopped PREPARATION:- Just mix together in a
bowl.
- 24. Buffet Froids:- Roast Chicken
- 25. Roast Chicken:- INGREDIENTS:- 1 whole chicken 1 1/2
teaspoons kosher salt, divided 1 lemon half 1 teaspoon seasoned
pepper 1 teaspoon dried rosemary 1 tablespoon olive oil 1
tablespoon butter, melted PREPARATION:- 1)Preheat oven to 450. If
applicable, remove neck and giblets from chicken, and reserve for
another use. Rinse chicken with cold water, and drain cavity well.
Pat dry with paper towels. Sprinkle 1/2 tsp. salt inside cavity.
Place lemon half inside cavity. 2)Stir together pepper, rosemary,
and remaining 1 tsp. salt. Brush outside of chicken with oil. Rub 2
1/2 tsp. pepper mixture into skin. Sprinkle remaining pepper
mixture over both sides of breast. Place chicken, breast side up,
on a lightly greased wire rack in a lightly greased shallow
roasting pan. Add 3/4 cup water to pan. 3)Bake at 450 for 20
minutes. Reduce heat to 375, and bake 30 minutes. Baste chicken
with pan juices; drizzle with melted butter. Bake 15 to 25 minutes
or until a meat thermometer inserted in thigh registers 165,
shielding with aluminum foil to prevent excessive browning, if
necessary. Remove chicken from oven, and baste with pan juices. Let
stand 10 minutes before slicing.
- 26. Entremets:- Caramel Custard
- 27. Caramel Custard Recipe:- INGREDIENTS:- 1-1/2 cups sugar,
divided 6 eggs 3 cups milk 2 teaspoons vanilla extract
PREPARATION:- 1)In a large heavy saucepan, cook and stir 3/4 cup
sugar over low heat until sugar is melted and golden. Pour into
eight 6-oz. custard cups, tilting to coat bottom of cup; let stand
for 10 minutes. 2)In a large bowl, beat the eggs, milk, vanilla and
remaining sugar until combined but not foamy. Pour over caramelized
sugar. 3)Place the cups in two 8-in. square baking pans. Pour
boiling water in pans to a depth of 1 in. Bake at 350 for 40-45
minutes or until a knife inserted near center comes out clean.
Remove from pans to cool on wire racks. 4)To unmold, run a knife
around rim of cup and invert onto dessert place. Serve warm or
chilled
- 28. Savoureux:- Canape Diane
- 29. Canape Diane:- INGREDIENTS:- 2 tablespoons oil 4 chicken
livers 4 streaky bacon rashers, rinded and fat removed 4 slices of
French bread, toasted PREPARATION:- 1)Heat the oil in a frying pan
and fry the chicken livers until tender and cooked through.
2)Remove them from the pan and keep hot. 3)Add the bacon to the pan
and fry until golden brown on both sides. 4)Drain well, then wrap a
rasher around each chicken liver. 5)Serve on the toast.
- 30. Fromage:- Cheddar:-
- 31. Cheddar:- Fromage (Cheese) is an alternative to the
outdated savoury course, and may be served before or after the
sweet course. It is usually served with butter, crackers and
occasionally celery.
- 32. Dessert/Desservir:- Fruit & Nut Salad:-
- 33. Fruit & Nut Salad:- INGREDIENTS:- 1 kiwi, peeled and
chopped 1 cup grapes cup blueberries Red Delicious apple, chopped 7
strawberries, chopped 1 orange, peeled and chopped 1 and cup Greek
yogurt cup chopped walnuts 2-3 tablespoons raw honey PREPARATION:-
Place all fruit on a large plate or in a bowl. Scoop Greek yogurt
on top of the fruit and sprinkle walnuts over the top. Drizzle
honey over the top of the fruit and Greek yogurt. You can also
place the Greek yogurt on the plate first and layer the fruit,
nuts, and honey on top.
- 34. Beverage/Caf:- Hot Caramel Coffee
- 35. Hot Caramel Coffee:- INGREDIENTS:- 1 tbsp coffee 2 tbsps
warm water 2 tbsps caramel sauce 2 cups milk whipped cream (for
topping) PREPARATION:- 1)Whisk coffee in warm water until it
changes the color. 2)Add in caramel sauce. 3)Divide coffee mixture
in 2 cups, pour over boiling milk, top with whipped cream.
Serve.
- 36. From:- SHAIKHKUSMAN