Cooking Night # 4 - FRENCH

August's cooking night was a new genre for most of us - French food!

We were all excited to give it a shot - and we had our best turn out to date!

Here's who came:

Jen Andelin (!), Kristin, Kami, Sydney, Marci, Aurelia, Jenny and Sheryl

Ugh  . . . I accidentally set the automatic timer wrong . . . guys, it's still taking photos . . . 

 

HA!

Sheryl Garrison was our gracious host and she did it up RIGHT!

I particularly loved all her framed pictures from France and her Eiffel Tower centerpiece! Beautiful! 

Now, down to business. Here are the goods.

Sydney brought whole wheat crepes.

Aurelia brought the filling for them.

Sheryl's Provencal Tomato Rice Soup

Jenny made a yummy Ratatouille

Jen made the ultimate: Beef Bourguignon!

with yummy bread

Sydney also made Bean and Pepper salad

Kami made Brussels Sprouts Browned with Cheese

(I took my photo at home before I left for Sheryl's, that's why the lighting is different.)

Marci brought the best thing! French dressing! Ha!

Jenny also made scrumptious chocolate mousse

Sheryl also made Eclaires!

Sheryl's little party favor was AWESOME!

Measuring spoons that read: Drop, Smidgen, Pinch, Dash, Tad

It was, by far, our yummiest event yet! Way to go ladies! Can't wait for next month!

*********************************************************************

Choux de Bruxelles a la Milanaise

(Brussels Sprouts Browned with Cheese)

Julia Child - Mastering the Art of French Cooking

These cheese-coated brussels sprouts are good with steaks and chops.

  1 1/2 quarts brussels sprouts braised in butter
  1/2 cup grated Swiss cheese mixed with 1/2 cup grated Parmesan cheese
  2 tablespoons melted butter

Follow the master recipe for braising the brussels sprouts (below), but when they have been in the oven 10 minutes, turn them into a bowl. Reset set oven to 425 degrees. Sprinkle 2 to 3 tablespoons of cheese in the casserole or baking dish to coat the bottom and sides. Return the brussels sprouts, spreading the rest of the cheese over each layer. Pour on the melted butter. Place uncovered in upper third of oven for 10 to 15 minutes to brown the cheese nicely.

Choux de Bruxelles Etuves au Beurre (Brussels Sprouts Braised in Butter)

Serve braised brussels sprouts with roast turkey, pork, duck, or goose; steaks, chops, hamburgers, or sauteed liver. You may dress up braised brussels sprouts with cream, cheese, or chestnuts, as suggested in the variations at the end of the recipe.

For 6 people

  1 1/2 tablespoons softened butter
  A 2 1/2 quart, fireproof, covered casserole or baking dish large enough to hold the brussels spouts in 1 or 2 layers

Preheat oven to 350 degrees, and smear butter inside the casserole or baking dish.

  1 1/2 quarts blanched brussels sprouts (partially cooked)
  Salt and pepper
  2 to 4 tablespoons melted butter
  A round of lightly buttered waxed paper

Arrange the blanched brussels sprouts heads up in the casserole or baking dish. Sprinkle lightly with salt and pepper, and then with the melted butter.

Lay the waxed paper over the brussels sprouts. Cover and heat on top of the stove until vegetables begin to sizzle, then place in the middle level of preheated oven. Bake for about 20 minutes, or until the sprouts are tender and well impregnated with butter. Serve as soon as possible.

Oven-Baked Ratatouille

(Mark Bittman: How to Cook Everything)

1.5 to 2 pounds eggplant, preferably small, sliced and salted if you have time

(salt the eggplant liberally then let it rest in a colander for 1 hour: then rinse, pat dry, and proceed with recipe)

1/2 cup extra virgin olive oil

2 large onions, sliced

1 pound zucchini, cut into large chunks

2 red or yellow bell peppers, sliced

4 plum tomatoes, cored and chopped (canned are fine too)

Fresh herbs, I used fresh rosemary and thyme, to taste

Freshly ground salt and pepper

10 cloves of garlic, halved

Head oven to 350.  Grease casserole dish with a couple of tablespoons of olive oil, make a layer of onion, followed by eggplant, zucchini, peppers, tomatoes, herbs, salt and pepper and half of the garlic. (The order doesn't matter at all).  Repeat. Drizzle with remaining olive oil and put in the oven.

Bake for 1 hour, pressing down the vegetables occasionally with a spatula, until they are completely tender.  Garnish with herbs and serve hot, warm, or at room temperature.  

Note: These leftovers are awesome when heated up and tossed with a pasta like penne.  While this is a great vegetarian meal, it is also really good served with sausage links that have been grilled and sliced. 

Chocolate Mousse

(Mark Bittman: How to Cook Everything)

2 Tbsp unsalted butter

4 ounces bittersweet or semisweet chocolate, chopped

3 eggs, separated

1/4 cup sugar

1/2 cup cream

1/2 teaspoon vanilla 

Use double boiler to melt chocolate and butter together.  Just before chocolate is melted, remove from heat and beat with a wooden spoon until smooth.