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    100 Recipes of French Cooking for Christmas and Holidays
    100 Recipes of French Cooking for Christmas and Holidays
    100 Recipes of French Cooking for Christmas and Holidays
    Ebook196 pages5 hours

    100 Recipes of French Cooking for Christmas and Holidays

    By Pierre-Emmanuel Malissin

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    About this ebook

    100 Recipes of French Cooking for Christmas and Holidays english version

    LanguageEnglish
    PublisherPierre-Emmanuel Malissin
    Release dateDec 13, 2010
    ISBN9781458161215
    100 Recipes of French Cooking for Christmas and Holidays
    Author

    Pierre-Emmanuel Malissin

    Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.

    Read more from Pierre Emmanuel Malissin

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      Book preview

      100 Recipes of French Cooking for Christmas and Holidays - Pierre-Emmanuel Malissin

      cover.jpg

      100 recipes of French cooking for Christmas and Holidays

      Copyright 2010 Pierre-Emmanuel Malissin

      Editing by Cuisine et mets édition

      Appetizers

      Asparagus Soup with Lobster

      img1.jpg

      Ingredients for 6 persons:

        750g of fresh asparagus

        150g canned lobster

        75g of fresh butter

        75g of flour

        10g of grated ginger

        3 fresh egg yolks

        100ml of fresh cream

        salt and ground black pepper

      Preparation:  40 mn

      Cooking Time:  35 mn

      Difficulty Level:  Medium

      Cost:  Expensive

      Preparation:

      Cut the fresh asparagus extremities then peel and wash them under cold water.  Separate the top portions and set aside.   Cut the rest of the asparagus in sections.

      In a saucepan with boiling salt water, immerse the asparagus sections then leave to cook for 15 minutes until they become very tender.  Skim with the help of a skimmer then replace them by the top portions of the asparagus.  Simmer for 3 minutes then remove them immediately.  Drain the cooked water then keep it and set aside the top portions of the asparagus.

      In a saucepan, melt the fresh butter.  Incorporate the grated ginger into the flour and pour the whole thing in the melted butter.  Mix well with the help of a wooden spatula and warm up for a few minutes.  Add the cooked juice reserved beforehand then continue to mix until a smooth and velvety soup is obtained.  Cook on low heat for a few minutes.

      In a pan, place the asparagus sections then incorporate the puree obtained from the precedent soup.  Warm up the whole thing for 5 minutes.

      In a bowl, beat the fresh egg yolks with fresh cream then add salt and pepper as desired.  Incorporate a ladle of soup and beat well for a few seconds.  Incorporate this mixture to the asparagus soup.  Finally, add the top portions of the asparagus and the pieces of lobster.

      Spread the asparagus soup with lobster in 6 individual plates then serve while still very hot.

      Pheasant Consommé with Mushrooms

      Ingredients for 10 persons:

       1 beautiful pheasant

       700 g of beef (pot-au-feu)

       300 g of carrots

       300 g of leek

       150 g of celery

       200 g of tomatoes

       1 bouquet garni

       2 cloves garlic 

       1 onion prickled by a clove

       chervil

       250 g of fresh mushrooms

       1/4 litre of white wine

       salt

       pepper

      For the pheasant dumplings:

       1 egg

       1 dl of fresh cream

      Preparation: 30 minutes

      Cooking Time:  1 h

      Difficulty Level:  Medium

      Cost:  Moderate

      Preparation :

      After preparing the pheasant, lift the two supremes and remove the bones from the thighs.  Seize and brown the carcass in the oven.  Deglaze the plate with white wine.

      Prepare the beef consommé with the carcass of the pheasant.  Add 3 litres of water.  Add the the deglazing and the aromatic vegetables, while taking care to remove fat during cooking.  Simmer for 2 hours on low heat.

      Pheasant dumplings:

      Put the thighs in a fine grid chopper.   Do this with a pillar (or with a mixer), add 1 egg, salt, pepper and 1 dl of fresh cream.

      With the help of two teaspoons of coffee, form small dumplings and poach them in light salt water.

      Poach the supremes cut into juliennes in some of the consommé.  Cut the washed raw mushrooms into thin strips.

      Drain the consommé.  In a tureen, place the mushrooms, the pheasant dumplings and the sliced breast of the pheasant.

      Pour in the boiling consommé and sprinkle with the sprigs of chervil.

      Cream of Cauliflower and its Macaroons with Mango Ice Cream

      Ingredients for 6 persons:

       For the cream of cauliflower :

        1 cauliflower

        400g of potatoes

        1 tablespoon of chives

        10 cl of fresh liquid cream

        1 litre of poultry broth

        Salt

        Pepper

       For the Mango Ice Cream:

        ½ very ripe mango

        10 g of icing sugar

        5 cl of cold fresh liquid cream

        juice of half a lemon

      For the macaroons:

        1 egg white

        1 pinch of sugar

        35 g of powdered almonds

        15 g of powdered sugar

        75 g of icing sugar

        Powdered orange food color

      Preparation:  45 min

      Cooking Time:  35 min

      Difficulty Level:  Medium

      Cost:  Reasonable

      Preparation:

      For the Cream of Cauliflower:

      Cut two bunches of cauliflower.  Wash them.  Peel the potatoes and cut them in pieces.  Put the whole thing in a pressure cooker, while adding a litre of chicken broth to it.  Add salt and pepper.  Bring to a boil.

      Add the fresh cream to the cauliflower and to the potatoes, then blend the preparation.  Place the cream in bowls.  Sprinkle with the chopped chives and serve.

      For the Mango Ice Cream:

      Peel the Mango and cut it in pieces.  Blend the mango, the juice of half a lemon and the icing sugar and the fresh cream.  Let it set in an Ice Cream Maker.

      For the macaroons:

      Beat the egg white with a pinch of salt until stiff .  When this mixture starts to foam, add in the powdered sugar then beat the egg white one more time.  Finally, add the food coloring.  Mix together the icing sugar and the powdered almonds.  Incorporate this sieved mixture delicately to the stiffed egg white.  Preheat the oven at 180°C.

      Dispose by means of a pastry bag and on a plate (patch) covered with parchment paper, small quantities of macaroon dough spaced out by 2 cms.  Put in the oven at 180°C for 20 mins.  Let the macaroons cool down before removing them from the baking dish.

      Fill them up with ice while assembling them two by two.  Place the whole thing in the fridge.

      Serve the macaroons with the mango placed on the plate near the bowl.

      Cream of Risotto with White Truffles Oil

      Ingredients for10 persons:

        60g de risotto rice (carnaroli)

        10g of butter

        1 chopped onion

        75 cl of milk

        75cl of cream

        700ml of vegetable broth

        of oil of white truffles

      Preparation:  10min

      Cooking Time:  35 to 40min

      Difficulty Level: Easy

      Cost:  Expensive

      Preparation:

      Let the onions sweat in butter without browning them, add the rice and let the grains pearl up in color while mixing them.

      Add the broth, the milk and the cream and cook for about 40 mins.

      Mix the whole thing and strain, rectify the seasoning.

      When serving in plates pour a line of white truffles oil on it.

      Crab Soup with Asparagus

      Ingredients for 4 persons:

        1,5 l of non-fat chicken broth

        2 tablespoons of peanut oil

        1 small chopped onion

        2 chopped cloves garlic

        2 green and chopped shallots

        6

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