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French Cuisine Recipes

Brioche Braid
makes 1 loaf

1 package active dry yeast
3/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
3 cups unbleached flour
3 eggs
1/2 cup soft butter
1 cup diced Fontina, Gruyere or Jarlsberg cheese (optional)

Sprinkle the yeast into warm water in a large mixing bowl. Let stand until puffy. Add sugar, salt, and one cup of flour; beat well. Add three eggs, one at a time. Beat until smooth. Beat in the butter and gradually add enough remaining flour to make a soft dough. Turn out on a floured board. Knead until smooth and satiny. Place in a greased bowl. Butter the top of dough lightly. Cover with a towel. Let rise in a warm place until doubled in size. Mix in the cheese if used and turn out on a floured board. Knead lightly. Divide into three pieces and shape into long ropes; braid the strands and tuck ends under. Place on a greased baking sheet and cover and let rise in a warm place until doubled in size. Preheat the oven to 350 degrees F. Bake in the oven for 30 to 35 minutes or until golden brown, and the loaf sounds hollow when thumped.

Quiche Lorraine
makes 8 servings

4 eggs
1 pint light cream or milk
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup ham, cut in julienne pieces
1 1/2 cups shredded Gruyere cheese
1 tablespoon butter
9-inch prebaked pastry shell

Beat the eggs lightly and blend in the cream, salt, and nutmeg. Mix the ham and cheese and place in the baked pastry shell. Pour in the custard and dot with butter. Bake in a preheated 375 degrees F oven for 35 minutes or until slightly puffed and browned. Let cool five minutes, then cut in wedges.

Baked Potatoes Anna
makes 6 servings

6 large baking potatoes
1/2 cup butter
Salt and freshly ground pepper

Peel the potatoes and slice crosswise 1/8 inch thick. Generously butter a 10-inch round baking dish and melt remaining butter in a small saucepan. Overlap the sliced potatoes in the dish, forming circles, and sprinkle with salt and pepper. Repeat layers until all the potatoes are layered. Pour over the melted butter. Bake in a preheated 425 degrees F oven for 50 minutes to one hour or until the top is crusty and the potatoes are tender. Invert on a serving dish. Cut in wedges.

Sirloin in Mustard Cream
makes 4 servings

1/4 cup unsalted butter
1 1/2 pound sirloin steak or 4 boneless fillets
Salt and pepper
1 tablespoon Dijon mustard
1/4 cup dry Vermouth
1/2 cup whipping cream
1 tablespoon minced chives

Heat a large frying pan, add 1 tablespoon of the butter, and when it stops foaming add the meat. Saute on both sides until browned and cooked to desired state. Season with salt and pepper. Remove to a platter and keep warm. Mix together the mustard, Vermouth, and cream and stir into the pan juices. Boil, scraping up the drippings. Add the remaining butter to the pan and heat, stirring until blended. Remove from heat. Slice the whole steak on the diagonal, or leave the fillets whole, spoon over the sauce, and sprinkle with chives.

Shallot Salad with Cheeses
makes 8 servings

2 heads butter lettuce or 2 quarts choice greens
1/4 cup each safflower oil and olive oil
3 tablespoons red wine vinegar
Salt and pepper
1 tablespoon Dijon mustard
3 tablespoons chopped shallots
Chevre or Brie

Tear the greens into bite-size pieces. In a bowl, whisk together the oils, vinegar, salt, pepper, mustard, and shallots. Place greens in a bowl and pour over dressing, and mix well. Serve with a plate of cheese.

Chocolate Mousse
makes 8 servings

6 ounces bittersweet chocolate
5 eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1 cup whipping cream

Place the chocolate in a microwavable bowl and microwave on medium for two minutes or until melted; let cool. Beat the egg yolks and stir them into the chocolate. Add the vanilla. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Gradually add the sugar and continue beating until stiff. Whip the cream until stiff. Fold the egg white meringue and the whipped cream into the chocolate mixture. Spoon into glasses and chill. If desired, cover and freeze; let thaw 10 minutes before serving.

Lemon Cheese Tart
makes 8 servings

butter tart shell
1 cup all-purpose flour
1/2 cup unsalted butter
2 tablespoons powdered sugar

With an electric mixer or a food processor fitted with the steel blade, mix flour, butter and powdered sugar together and until particles are crumbly. Pat into the bottom and sides of an 11-inch flan pan with scalloped sides and removable bottom. Place in the freezer for 10 minutes to firm up. Bake in a 425 degrees F oven for 8 to 10 minutes or until lightly browned.

filling:
8 ounces natural cream cheese or one cup Yogurt Cheese
3/4 cup sugar
3 eggs
2 teaspoons grated lemon peel
1/2 cup lemon juice
Mint sprigs

First prepare Butter Tart Shell. Using an electric mixer, beat the cheese until creamy and beat in the sugar, eggs, lemon peel and juice. Pour into the baked tart shell and bake in a preheated 350 degrees F oven for 20 minutes or until set. Let cool and chill. Garnish with mint. Cut in wedges.

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