he cabbage (this is a Jacques Pepin exclusive method that Julia Child
n oven to keep warm. Pepin recommends keeping your serving plates
nto a gooey stuff\" as Jacques says. The dough will indeed
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
r chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and
Preheat oven to 375 degrees Farenheit. Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!). Put pan in preheated oven and melt butter. Thinly slice a pear that you've cored. Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased. Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear. Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla ...
Trim the potatoes of any eyes or damaged areas and wash well in cold water.
Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, ...
Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
In the meanwhile, pre-heat the oven to 400\u00b0F.
Toast the baguette slices in the oven.
Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
Ladle the onion ...
Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
Add flour, mix well, and cook for 30 seconds.
Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
Pour over the eggs in the gratin dish.
Mix the sauce and eggs gently, sprinkle ...
Place flour, egg, and about 1/2 the water in a bowl.
Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water.
To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C).
Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4\" slices (let slices fall into batter).
Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil.
Spread mixture lightly as it ...
Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.
Place all the ingredients in a jar. Seal tightly & shake well!
You can store this dressing in the fridge for upto 1 week.
Rinse the shrimp before cooking.
Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
Add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cove the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm.
To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. Into the ...
Place potatoes in a deep skillet and season with salt and pepper, to taste.
Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.
Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending on the size of the potatoes.
Remove the lid and allow the stock to evaporate, about another 5 minutes.
Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.
Allow the potatoes to brown on each side ...
Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.
In small saucepan, combine water, salt and nutmeg with 2 tablespoons butter. Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
Bring large pot of salted water to boil over high heat. Set bowl of ice water near stove.
Beat 1 egg into dough until incorporated. Beat in 1/4 cup cheese and another egg until blended. Beat in last egg until dough is smooth and shiny. ...