Recipes

Need French Recipes for Class Projects?

Croquettes des Épinards au Fromage

Spinach Cheese Croquettes 
4 servings

 

 

1 onion diced

1 teaspoon lemon juice
2 eggs 1 cup grated cheddar cheese
1 cup of spinach, chopped and cooked Salt and pepper to taste
1 cup of bread crumbs (or rolled oatmeal, rice flakes or corn meal as a gluten-free substitute) Vegetable oil for deep frying
1 tablespoon vegetable oil Flour

Lightly sauté diced onions. Beat one egg in a deep bowl. Add the onion, the cooked spinach (drained of all water), and add the bread crumbs.  Mix and blend these very well. Then add the cheese and lemon juice, 1 tablespoon of oil, salt and pepper, and mix thoroughly. Place the mixture in the refrigerator for at least 1 hour.

Beat another egg. Remove the spinach mixture from the refrigerator and form into small balls about 2 ½ inches wide. Dip them into the beaten egg, and roll them in flour. Fry them in hot deep vegetable oil until they turn golden brown. Drain them on a paper towel and serve them hot. Makes 8 to 10 croquettesYou can prepare a batch and place them in the refrigerator before your class enters the kitchen. When the students are done preparing their batch, place them in the fridge and take out the one you put in previously. Then use the batch they made for the next class. Cook the last batch during break and share them with the home economics teacher over brewed tea. 🙂

You can prepare a batch and place them in the refrigerator before your class enters the kitchen. When the students are done preparing their batch, place them in the fridge and take out the one you put in previously. Then use the batch they made for the next class. Cook the last batch during break and share them with the home economics teacher over brewed tea. 🙂


Les Madeleines

These little puff cakes were first brought into the court of King Stanislas by a young servant girl named Madeleine Paulmier in 1755. If you ever read Marcel Proust, then you know what I'm talking about. With the introduction of railroads in France, this delicacy was sold at the Commercy Train Station by young girls dressed in traditional costumes and wearing wooden shoes called « les sabots » or they wore black leather shoes.


I prefer using this recipe with my students over crêpes because the steps may be divided among students. One student can beat the eggs, the other pours ingredients, another can grate the zest, grease the pan, preheat the oven, cleaning etc. Also, I divide students into two groups, one group works on the lemon flavored Madeleine and the other on the orange flavored one.

The participation encourages camaraderie in anticipation of the end product, as well as, a taste testing. What is nice about this recipe is that you can make it in whatever flavor you like, you can even dip it in chocolate or add bits of mint. Use your imagination.

We usually make two to three batches so that everyone can try it. Make sure to give  the home economic teacher a plate. After all, she or he was nice enough to lend you and the rowdy bunch the use of the kitchen for a day.

This recipe is written in US measurements.

1 ¼ cup flour

1 tsp baking powder

2 eggs

½ cup powdered sugar

1tbs lemon or orange juice

6 tbs butter, melted

Grated rind of lemon or orange

Preparation:

Preheat oven to 375 F and grease a 12-cup Madeleine cake tin. Sift flour and baking powder together. In another mixing bowl, beat eggs and powdered sugar together until mixture is thick. Fold in rind and juice (either lemon or orange). Fold in some of the flour mixture and then the melted butter alternating until both are completely mixed. Let stand for 10 minutes then spoon into tin. Bake for 15 minutes, and rotate the tin halfway through. Dust with powdered sugar before serving.

Makes 12 Madeleine cakes

 

 

Recette en Français

1 1/4 tasse de farine

1 c. à thé de levure

2 oeufs

1/2 tasse de sucre glace

1 c. à soupe jus de citron ou d'orange

6 c. à soupe de beurre fondu

Le zeste de citron ou d'orange

Préchauffer le four à 375 ° F et graisser un moule à gâteau madeleine. Tamiser la farine et la levure ensemble. Dans un autre bol, battre les oeufs et le sucre en poudre. Incorporer le zeste et le jus. Incorporer une partie du mélange de farine puis le beurre fondu jusqu'à ce que les deux soient complètement mélangés. Laisser reposer pendant dix minutes, puis verser dans le moule à gâteau Madeleine. Faire cuire pendant quinze minutes.


SOUP  RECIPE  TO  TAKE  HOME

Soupe à l’Oignon : a famous onion soup from France

Preparation : about 1 ½ hours

1 lb onions

1/3 cup butter

1 tablespoon sugar

3 ½ cups of stock, preferably beef

pepper, salt

¼ cup dry white wine

4 pieces of French bread

Parmesan cheese

Peel and slice the onions into rings, and add to the melted butter in the saucepan with the sugar. Stir over a low flame until the onions are golden Brown. Add the stock slowly, and stir until it begins to boil. Cover the pan and simmer for 1 hour. Pour in the wine, season with salt and pepper. Toast the French bread slices, butter them and sprinkle them generously with Parmesan cheese. Put a slice of bread into each soup bowl, pour the soup over them and serve at once.

Variations:

  1. After cooking the onions, purée them, thicken with flour, then add the stock.
  2. Serve with a dash of curry powder, cooked rice and sliced truffle: Velouté Derby

Purée St-Germain

St-Germain Pea Soup: Preparation time 3-4 hours

1 lb yellow or green split peas

2 medium-sized carrots, diced

1 large onion diced

2 potatoes, diced

bay leaf

1 celery stalk, diced

2 bouillon cubes

1 medium-size turnip, diced

6 tablespoons olive oil or butter

salt and pepper to taste

croutons

Soak the peas 3-4 hours and drain them. Fill a large soup pot with water and bring to a boil. Add the peas, vegetables, bay leaf, and bouillon cubes. Cook over medium heat for about 1 hour. Stir from time to time. Let it cool.

Remove the bay leaf from the soup. Put the soup in a blender and blend until it turns into a smooth cream.  Pour soup back into the pot and add the oil or butter, salt and pepper to taste, and extra water or milk according to preference. Bring it back to a boil, stirring continually. Let simmer for 10 minutes. Place the croutons in the individual soup plates and pour the soup on top of them. You can add cooked peas as well. Serve hot.

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