Home » Posts filed under FRENCH RECIPES
If you like cheese, this dish is what you wanted to try. Converts cream cheese spread into something spectacular, mixing it with beer and broccoli and serving it warm with bread cubes. Hands!
Ingredients
- 1 loaf (1 pound) French bread
- 1 package (16 oz) with a bar spreadable processed cheese, cubed
- 1 bag (12 oz) frozen chopped broccoli Green Giant ® Valley Fresh Steamers ®, cooked and drained
- 1/4 cup of regular beer nonalcoholic
- 1 jar (2 oz) of peppers, diced, drained
- 1 teaspoon ground mustard
Preparation
1. Preheat oven to 350 ° F. Cut the bread into 1 inch cubes. Place the pieces of bread in a baking dish with sides, 15 1/2x10 1/2 inches. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer it to a bowl or a basket.
Two. Meanwhile, melt the cheese in a pot or pan 2 quart, over medium heat, stirring occasionally. Add broccoli, beer, peppers and mustard. Cook, stirring from time to time, until hot.
Pour the cheese mixture into a fondue pot ceramic ce, heated to a
simmer or a slow cooker a quarter and a half, at low temperature.
Three. To serve, carve the pieces of toasted bread with fondue forks or wooden skewers and dip it in the cheese mixture. The cheese mixture is kept in the slow cooker on low, up to 2 hours.
Servings: 16
Prep Time: 25 min
Cooking time: 10 min
Ready in: 35 min
Vichysoisse
soup is exquisite and it is the perfect base for a variety of soups
with just adding other ingredients, for example fungi or asparagus.
If you unconditional soups you must try the corn soup with chili (look
for recipe) and the dish Ice and Fire (looking for the recipe).
This recipe is courtesy of Chef Carlos Fernandez of Hi-Life Café.
Ingredients
- 3 large leeks (broken into large pieces)
- 6 Tbsp. butter
- 12 cups chicken broth
- 5 Idaho potatoes (peeled and cut into large pieces)
- ¾ cup half & half
- Salt and pepper to taste
Preparation
In a skillet melt the butter and saute the leeks until transparent, but not browned. Add chicken broth and potatoes and bring to a boil over high heat for 40 minutes. Remove from heat and let cool for ½ hour. Add salt, pepper and half and half and puree in blender.
Chill at least 3 hours. Serve cold in chilled bowls.
Servings: 12
Cooking time: 40 min
Ready in: 40 min
This recipe masterfully blend the flavors of orange and chocolate.
You can follow this recipe with chocolate and raspberry tartlet and Chocolate Martini .
Ingredients
- 2 tbsp. butter
- 2 sticks (1.83 oz.) Snickers chocolate, chopped
- 3 oz. black chocolate
- 2 tbsp. of low fat mousse
- 3 egg yolks at room temperature
- 6 egg whites
- pinch of salt
- 1/3 cup sugar
- 1 tbsp. grated orange peel
- 1/4 tsp. vanilla extract
- to taste whipped cream, to serve
Preparation
Grease individual dessert molds (ramekins) with butter and then sprinkle with sugar. Discard the excess sugar.
Place a metal or glass bowl over a pot of boiling water being careful that the bowl does not touch the water directly. Add to bowl Snickers chocolate and black chocolate. Stir until well melted. Add the 2 tbsp. whipped cream to the chocolate to thin a bit. When ready, remove from heat and continue stirring. Add the egg yolks and stir to combine well. Let cool slightly.
Separately, beat the egg whites with a pinch of salt until soft peaks form. Add sugar gradually while continuing to beat until stiff peaks form.
Add 1 cup of the beaten egg whites to the chocolate and mix well. Then pour this mixture into the remaining whites and gently stir until they are completely incorporated.
Add orange zest and vanilla extract. Stir well and pour into molds, leaving 1/2 inch of space above. Place the molds on a baking sheet and into the oven. Bake 20-24 minutes until the soufflés rise. Serve with a dollop of whipped cream on top and garnish with some orange peel and mint.
Serves 6
Prep Time: 20 min
Cooking time: 20 min
Ready in: 40 min
