*French Cuisine*

When I was in Culinary School it seemed that everything we studied always started with French Cuisine.  It was if the "Holy Bible" was written by Charles Auguste Escoffier...commonly acknowledged as the central figure to the modernization of haute cuisine, he organized what would come to be regarded as the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s - 1890s. The Savoy Hotel owned by César Ritz was an early hotel Escoffier worked for, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of parties called the brigade system, which separated the professional kitchen into five separate stations. These five stations included the garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items. This system meant that instead of one person preparing a dish on their own, now multiple cooks would prepare the different components for each dish.

Perhaps Escoffier's largest contribution to French cuisine was - his pièce de résistance- the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery. Escoffier, who himself invented many new dishes, such as pêche Melba and crêpes Suzette updated Le Guide Culinaire four times during his lifetime.

As well as making changes in the culinary world, Escoffier undertook several philanthropic endeavors including the organization of programs to feed the hungry and programs to financially assist retired chefs. Escoffier received several honors in his lifetime. The French government recognized Escoffier in 1920 by making him a Chevalier of the Legion d' Honneur, and later an Officer in 1928. The honors due Escoffier can be summed up by a quote from Germany's Kaiser Wilhelm II when he told Escoffier, “I am the Emperor of Germany, but you are the emperor of chefs.”

*Beurre Blanc*

Literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which cold, whole butter is blended off the heat to prevent separation. (Lemon juice is sometimes used in place of vinegar and stock can be added as well).

*Chicken Cordon Bleu*

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

*Dessert Crepes*

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

Directions

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

*Salade Lyonnaise*

Ingredients

• 1 cup chopped smoked bacon
• 4 eggs
• 1 head romaine lettuce, chopped
• 2 cloves garlic, finely chopped
• 2 cups curly endive, chopped
• 2 roma tomatoes, sliced
• 1 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon white sugar
• 2 tablespoons herbes de Provence
• salt and pepper to taste
• 1 small onion, finely chopped

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

*Creme Fraiche*

Crème fraiche is a delicious, thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures. But the amounts of cultures are minimal as compared to those in sour cream. Crème fraiche can be used as a topping, in sauces, or in a variety of other applications, and many prefer it to the standard and more commonly available sour cream because of its creamy texture.

*Bake Apple Brie*

This easy baked apple Brie recipe features hot, melted cheese and baked apples in a delicious contrast of sweet, salty, and earthy flavors. The whole appetizer takes less than 15 minutes to put together and provides an elegant dish for your next gathering.

Ingredients:

• 1 round of brie
• 1 large apple, cut into thin wedges
• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• Almonds, optional garnish
• Bread for serving

Preparation:

Preheat the oven to 375. Place the Brie on an ovenproof serving plate. Arrange the apple wedges over and around the cheese. Sprinkle the apples and Brie with the brown sugar and drizzle the maple syrup over it.

Bake the apples and Brie for 10 to 12 minutes, until the apples are just tender and the cheese is hot throughout. Garnish the baked apples and Brie with almond, if desired, and serve it with bread.

*Bouillabaisse*

Bouillabaisse is probably the most famous traditional recipe from Provence. A hearty fish soup originating from Marseille.

Ingredients

* 5lb of mixed fish. whatever you like best.
* 15 large tiger prawns
* 2lb of mussels
* 2 large onions
* 6 cloves of garlic
* 2 large leek
* 5 large ripe tomatoes
* 2 tablespoons of olive oil
* 1 sprig of thyme, 1 sprig of fennel
* 2 sachets of saffron
* 1 tablespoon of grated orange rind* salt and pepper

Directions

* prepare your fish, best to use fillets for ease

* prepare prawns by taking the tails and skin off and slicing down the back of each prawn and removing the intestinal tract

* while bringing 2.5 or 4 pints of water to the boil

* use a large pan to fry of the onion, leeks, garlic and tomatoes in the olive oil for 5 mins

* add the thyme, fennel and orange peel, mix well and cook for another 5 mins

* add the 'really' boiling water to the vegetable mixture and whisk briskly for 1-2 mins

* the sauce should start to thicken

* now add the equally sized pieces of fish

* season with the salt and pepper and add the saffron

* simmer for 10 mins then add the prawns and mussels for a further 3-5 mins or until mussels open and prawns turn pink

* take out the fish with a slotted spoon and arrange on a warm serving platter

* serve the soup in a tureen

*Galette des Rois*

"This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance."

Ingredients

• 1/4 cup almond paste
• 1/4 cup white sugar
• 3 tablespoons unsalted butter, softened
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 1 dry kidney bean
• 1 egg, beaten
• 1 tablespoon confectioners' sugar for dusting

Directions

1. Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
2. Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
3. Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
4. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
5. Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.               

*Irish Cream Creme Brulee*

Ingredients

• 2 cups heavy cream
• 1/3 cup white sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 3 tablespoons Irish cream liqueur
• superfine sugar as needed

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.