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The following article was published in our article directory on March 25, 2019.
Learn more about SpinDistribute Article Distribution System.

French recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

French Toast

Prep time: 10 minutes
Cook time: 5- 10 minutes

Ingredients:
8 slices day old bread
3 eggs
3/4 cup heavy cream or milk
2 tablespoons brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter
1/2 cup +maple syrup

Directions:
1. Mix together well eggs, heavy cream or milk, brown sugar, cinnamon in a large dish.
2.Add the bread slices and soak each side of the bread in the egg mixture.
3. Remove excess batter and cook over medium heat on a griddle.
4. Spread light butter and drizzle maple syrup over them.

Seared Salmon With Peas Potatoes and Mint

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients:
2 cups frozen peas
2 tablespoons sea salt
1 pound washed and cut into 1/2 inch red potatoes
1/2 cup fresh lemon juice
3/4 cup olive oil
2 large finley chopped shallots
6 skinless salmon fillets
18 torn into pieces mint
3 cups mixed baby greens

Directions:
1. Bring to a boil 6 cups of water. Have ready a bowl of ice water. Add peas and 1 tablespoon of salt to the water and cook the peas for about 3 minutes or until they are tender. Drain the peas and transfer them to the ice bath.
2. Bring another 6 cups pf water to a boil. Add the potatoes and another tablespoon of salt and cook until just tender, 5 to 10 minutes. Drain the potatoes and let them cool off in a single layer in a cookie sheet so they will not overcook.
3. Whisk together the lemon juice and olive oil
4. Combine the shallots and potatoes in a large bowl and toss with just enough of the lemon juice and olive oil to coat them well.
5. Rub the salmon all over with olive oil and season freely with salt and pepper. Heat a large skillet with a shadow of olive oil , over high heat. Add the fillet once hot and sear them without moving them for 4 minutes. Turn the fillets over and continue cooking until the salmon feels firm to the touch but still deep pink in the center. Another 3 to 4 minutes.
6. Just before serving, toss the peas and mint with the potatoes, adding a little more dressing to coat the peas well. Season with salt and pepper. Add the green salad and toss, adding a little bit more dressing if need be.
7. Spoon some salad into each plate and place the salmon on top of each salad. Drizzle with any remaining dressing. Serve with ta wedge of lemon if you wish.

Potage Parmentier In The Pressure Cooker

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
3 medium peeled, cut into small dices potatoes
2 large washed and thinly sliced leeks
2 tablespoons unsalted butter
4 cups sodium free chicken stock
4 to 6 tablespoons whipping cream
2 to 3 tablespoons chives

Directions:
1. In the pressure cooker over medium heat, melt butter. Add leeks and potatoes and stir frequently for 2 minutes. Add the chicken stock, salt and pepper. Close the lid of the pressure cooker. Program 10 minutes into the timer and select program 2 - grains.
2. Turn the heat to high. After hearing the first audible signal, reduce the heat to low. At this point the countdowns begins. A gentle release of steam will be constant from the pot. Upon the second audible signal, turn off the heat source and move the program selector to pressure release.
3. Once the program is finished, open the pressure cooker.
4. With an immersion blender, or food mill or blender, mash all the vegetables to a rich paste like consistency.
5. Ladle into soup bowls and sprinkle with chives.
6. Optional: Off the heat and just before serving into soup bowls add the whipping cream and stir well. Or ladle on bowls, place a dollop of crème fraiche in the middle and sprinkle the chives over it.

French Onion Soup

Prep time: 5 minutes
Cook time: 13-15 minutes

Ingredients:
2 medium thinly sliced sweet red onion
1 thinly sliced shallots
1 tablespoon unbleached all purpose flour
1 cup red wine (white or red)
3 tablespoons unsalted butter
round of thin baguette bread
1 cup grated Emmenthal or Gruyere cheese

Directions:
1. Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
2. Heat the butter in a large saucepan until melted. Add the onions and cook over medium heat and constantly stir. When the onions are golden add the flour. Mix well and lower the heat. Make sure the onions are not turning too brown.
3. Add the wine and cook for 2 minutes over medium heat. Add the beef stock and stir until it boils rapidly. Taste to season. Let it boil for another 8 to 10 minutes.
4. In a soup terrine drop the bread and sprinkle with the cheese on top. Ladle the soup over it. Cover with another baguette round topped with more cheese.
5. Put the soup terrine under the broil until the cheese melts.
6. If you do not want to keep the onion in the soup, strain them or with an hand held blender break them down.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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