French cooking chicken recipes : Cooking class cookbook.
French Cooking Chicken Recipes
- French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.
- the flesh of a chicken used for food
- easily frightened
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- Something which is likely to lead to a particular outcome
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- A medical prescription
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- (recipe) directions for making something
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
French Onion Soup
French Onion Soup
For the Soup
8 pounds yellow onions
4 ounces unsalted butter
1 ? teaspoons all purpose flour
beef stock ( chicken or vegetable will do)
sherry wine vinegar
For the Croutons
extra virgin olive oil
6 -12 slices aged Comte or Emmentaler cheese (at lease 4 inches square)
For the soup
Cut of tops and bottoms of the onions, then cut the onions lengthwise in half. Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften.
Melt the butter in a large heavy stockpot over a medium heat. Add the onions and 1 tablespoon salt, and reduce the heat to low. Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid. Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelised throughout. Remove from the heat (You will need 1 ? cups of onions for the soup, reserve any extra for another use)
Transfer the caramelized onion to a 4.5 litre pan. Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes. Add the beef, veg or chicken stock and sachet, bring to a simmer, and simmer for about 1 hour or until the liquid is reduced to 2 litres. Season to taste with salt, pepper and a few drops of vinegar. Remove from heat.
For the Croutons
Preheat the broiler/grill. Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side. Set aside and leave the broiler on.
Return the soup to a simmer. Place six flameproof soup bowls, with about 1 ? cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the cheese on top.
Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust. Eat carefully the soup will be very hot.
Chicken & Andouille Gumbo with Cheddar-Garlic Biscuits
I have to say that Cajun Food is the best food in the world. Not only is it inspired by French chefs of the past it also caters to the average person. Granted that this recipe takes 2 hours to make it is still rather simple to do--assuming you don't burn the roux.
Chicken & Andouille Gumbo
Prep Time: 30 minutes
Cook Time: 2 hours
5 tbsp Vegetable Oil
? 12-ounce package of Andouille Sausage
? pound Boneless, Skinless Chicken Breast, cut into bite-sized pieces
1 ? tbsp Cajun Seasoning
? cup Flour, divided
1 large Onion, chopped
1 medium Green Bell Pepper, chopped
1 rib Celery, chopped
? cup Green Onions, chopped
? cup Fresh Italian Parsley
2 cloves Garlic, minced
4 cups Chicken Stock, heated
Gumbo File Powder
Salt & Pepper
Heat a large skillet over med-high heat. Add sausage and cook, stirring frequently until browned on all sides; remove from skillet. Place chicken in a medium bowl with ? cup Flour and the Cajun Seasoning; toss well to coat. Heat 1 tbsp Oil in same skillet; add chicken and cook for 5 minutes or until well-browned.
At this point all the veggies should be chopped and set aside.
Heat 4 tbsp Oil in a large pot over med-high; stir in remaining flour (1/2 cup). Cook, stirring constantly, for 30 minutes or until roux is the color of chocolate, adjusting heat as needed (reduce heat if roux is the color of peanut butter before 20 minutes).
Add veggies and stir for 5 minutes. Stir in stock one cup at a time. Add chicken and sausage. Bring to a boil, reduce heat and simmer, covered for 30 minutes. Uncover and simmer for another 30 minutes. Salt & Pepper to taste.
Add a pinch of Gumbo File Powder to each bowl and stir. Add a scoop of white rice to bowl, sprinkle with parsley and serve.
Makes 4-6 Servings
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