Apple Crisp French Toast

RECIPE

Yield
Makes 6 servings

Ingredients
1 cup low-fat or nonfat milk
4 large eggs
2 teaspoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
1 Granny Smith apple (about 1/2 lb.)
About 1 tablespoon lemon juice
About 2 tablespoons butter or margarine
12 slices egg or white bread (about 1 lb. total)
2/3 cup maple syrup
1/2 cup vanilla-flavor nonfat yogurt
1/2 cup smooth peanut butter
1/2 cup granola

Preparation
1. In a shallow pan such as a 8- or 9-inch pie pan, whisk to blend milk, eggs, brown sugar, cinnamon, and vanilla.

2. Rinse apple, core, and cut into 1/8-inch-thick slices. In a small bowl, mix apple slices with lemon juice.

3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 tablespoon butter. Dip 1 bread slice at a time in milk mixture, turn over, and transfer to frying pan without crowding. Cook each batch, turning to brown both sides, about 6 minutes total. As done, set in a single layer on a 14- by 17-inch baking sheet and keep warm in a 200° oven. Add remaining butter to frying pan as needed to cook successive batches.

4. Meanwhile, in a small bowl, mix 1/3 cup maple syrup with yogurt.

5. Also, in a 1-cup glass measure, mix remaining 1/3 cup maple syrup and peanut butter. Heat in a microwave oven at full power (100%) until warm, about 30 seconds, stirring once or twice.

6. Place 2 slices of French toast on each plate. Drain apple slices and lay fruit equally onto toast; sprinkle with granola. Spoon maple-yogurt and peanut butter sauces equally onto portions.

Nutritional Information
Calories:626 (36% from fat)
Protein:21g
Fat:25g (sat 7.7)
Carbohydrate:82g
Fiber:4.5g
Sodium:596mg
Cholesterol:193mg

French cooking@home
by cooking mania

French Toast for a Queen

RECIPE

Yield
Makes 4 servings

Ingredients
2 large eggs
2 large egg whites
3/4 cup nonfat milk
1 tablespoon vanilla
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cooking oil spray
8 slices sweet French or challah bread, about 1 inch thick (8 to 12 oz. total)
Powdered sugar
Maple syrup
Orange wedges

Preparation
1. In a shallow bowl, whisk to blend eggs, egg whites, milk, vanilla, sugar, cinnamon, and nutmeg.

2. Lightly mist a 10- by 15-inch nonstick pan with cooking oil spray.

3. Soak bread thoroughly on each side, a few pieces at a time, in egg mixture.

4. Place slices slightly apart in a single layer in baking pan.

5. Bake in a 500° oven until toast is golden on bottom, about 5 minutes. With a wide spatula, turn slices over and bake until other side is browned, about 3 to 4 minutes longer. Transfer hot French toast to plates.

6. Sprinkle with powdered sugar, drizzle with maple syrup, and serve with orange wedges, squeezing juice onto toast.

Nutritional Information
Calories:237 (17% from fat)
Protein:11g
Fat:4.6g (sat 1.2)
Carbohydrate:35g
Fiber:1.5g
Sodium:428mg
Cholesterol:107mg

French cooking@home
by cooking mania

French Onion Soup

RECIPE

Yield
8 servings

Ingredients
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Nutritional Information
Calories:290 (30% from fat)
Fat:9.6g (sat 4.8g,mono 1.9g,poly 0.7g)
Protein:16.8g
Carbohydrate:33.4g
Fiber:3.1g
Cholesterol:20mg
Iron:1.6mg
Sodium:359mg
Calcium:317mg

French cooking@home
by cooking mania

Thin French Apple Tart

RECIPE

Use a paring knife to prepare the apples for this simple dessert.

Yield
8 servings (serving size: 1 wedge)

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract

Preparation
Preheat oven to 425°.

Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.

Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.

Nutritional Information
Calories:220 (30% from fat)
Fat:7.3g (sat 2.9g,mono 3.2g,poly 0.9g)
Protein:0.6g
Carbohydrate:39g
Fiber:1.9g
Cholesterol:5mg
Iron:0.2mg
Sodium:100mg
Calcium:6mg

French cooking@home
by cooking mania

Tiny French Beans with Smoked Sausage

RECIPE

Yield
8 servings (serving size: 1 1/4 cups)

Ingredients
2 pounds smoked turkey sausage, cut into 1 1/2-inch pieces
1 tablespoon vegetable oil
1/3 cup minced shallots
3 garlic cloves, minced
2 cups dried flageolets or other dried white beans, (about 1 pound)
2 cups water
1/4 cup minced fresh or 1 tablespoon dried thyme
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

Preparation
Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.

Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.

Nutritional Information
Calories:397 (30% from fat)
Fat:13.1g (sat 3.7g,mono 4.3g,poly 3.7g)
Protein:29.7g
Carbohydrate:41.4g
Fiber:8.6g
Cholesterol:75mg
Iron:5.2mg
Sodium:1105mg
Calcium:143mg

French cooking@home
by cooking mania

Apple-Cranberry-Currant Pie with French Topping

RECIPE

Yield
Makes 10 to 12 servings

Ingredients
1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
About 1 1/4 cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all- purpose flour
1 tablespoon finely shredded orange zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks

Preparation
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.

2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.

4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.

6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Nutritional Information
Calories:428 (34% from fat)
Protein:3.6g
Fat:16g (sat 0.0)
Carbohydrate:69g
Fiber:2.5g
Sodium:219mg
Cholesterol:31mg

French cooking@home
by cooking mania

Baked Coconut French Toast with Tropical Fruit Compote

RECIPE

While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.

Yield
8 servings (serving size: 2 french toast slices and 1/2 cup compote)

Ingredients
Compote:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled papaya
1 cup chopped peeled kiwifruit
3 tablespoons sugar
3 tablespoons fresh lime juice
French toast:
16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
Cooking spray
1 1/4 cups light coconut milk
1 1/4 cups egg substitute
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut

Preparation
To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.

To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

Nutritional Information
Calories:349 (22% from fat)
Fat:8.6g (sat 3.5g,mono 1.5g,poly 2.5g)
Protein:8.6g
Carbohydrate:60.3g
Fiber:4.1g
Cholesterol:0.0mg
Iron:1.8mg
Sodium:309mg
Calcium:44mg

French cooking@home
by cooking mania

French Onion Rib Eye Steak

RECIPE

You can prepare the French onions up to 1 day ahead or start them just before the steak.

Yield
Makes 4 servings

Ingredients
1 fat-trimmed beef rib eye steak (cut 2 in. thick, 1 1/4 to 1 1/2 lb.)
1/2 teaspoon each kosher or coarse salt, cracked pepper, dried onion flakes, and dried garlic flakes
1 teaspoon olive oil
French onions
1/2 cup shredded gruyère or Swiss cheese
1/2 cup fat-skimmed beef broth

Preparation
1. Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.

2. Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.

3. Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.

4. Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.

5. Leave meat in pan or use a wide spatula to transfer steak and onions to a warm rimmed platter (pour juices around meat). To serve, cut meat and onions into 4 equal portions; set each on a rimmed plate and spoon juices around meat.

Nutritional Information
Calories:302 (51% from fat)
Protein:33g
Fat:17g (sat 7.4)
Carbohydrate:0.6g
Fiber:0.1g
Sodium:329mg
Cholesterol:99mg

French cooking@home
by cooking mania

French Fries

RECIPE

Yield
8 to 10 servings

Ingredients
4 pounds Idaho potatoes
Vegetable oil
Salt

Preparation
Cut Idaho potatoes into 1/2-inch-wide strips.

Pour oil to a depth of 4 inches in a Dutch oven, and heat to 375°. Fry potato strips in small batches in hot oil 12 minutes or until golden. Drain on paper towels.

Note: For testing purposes only, we used Weson vegetable oil.

Crinkle-Cut Fries: Cut potatoes into 1/2-inch-wide strips with a waffle cutter. Fry as directed.

Waffle Chips: Cut potatoes in to 1/4-inch-thick slices with a waffle cutter. Fry 10 to 12 minutes.

French Cooking@home
by cooking mania

French-Style Stuffed Eggs

RECIPE

If you plan to dye Easter eggs, cook extras for this dish. Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region.

Yield
16 servings (serving size: 1 egg half)

Ingredients
8 large eggs
1/3 cup minced reduced-fat ham
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (1-ounce) slices white bread, torn into large pieces
Cooking spray
Fresh thyme leaves (optional)

Preparation
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

Nutritional Information
Calories:38 (38% from fat)
Fat:1.6g (sat 0.5g,mono 0.6g,poly 0.2g)
Protein:3.3g
Carbohydrate:2.3g
Fiber:0.1g
Cholesterol:54mg
Iron:0.4mg
Sodium:127mg
Calcium:14mg

French cooking@home
by cooking mania

Croissant French Toast With Fresh Strawberry Syrup

RECIPE

Prep: 15 min., Cook: 4 min. per batch

Yield
Makes 4 servings

Ingredients
4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powdered sugar
Sweetened Whipped Cream (optional)
Fresh Strawberry Syrup

Preparation
Slice croissants in half lengthwise.

Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

French cooking@home
by cooking mania

French Dip Sandwiches

RECIPE

Yield
12 servings

Ingredients
1 (3 1/2- to 4-pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
12 French sandwich rolls, split

Preparation
Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.

French cooking@home
cooking mania

Peach French Toast

RECIPE

Yield
Makes 4 servings

Ingredients
4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches, cut into 1/2-inch pieces
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioche
3 large eggs
1/8 teaspoon ground cinnamon
Confectioners' sugar

Preparation
In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.

Nutritional Information
Calories:504.5 (64% from fat)
Fat:36.12g (sat 20.71g)
Protein:10.17mg
Carbohydrate:36.2g
Fiber:1.97g
Cholesterol:260.05mg
Iron:2.81mg
Sodium:416.11mg
Calcium:140.25mg

French cooking@home
by cooking lover

French-Style Shrimp Salad

RECIPE

Yield
6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)

Ingredients
Vinaigrette:
6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
2 tablespoons extravirgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Salad:
2 pounds peeled and deveined large shrimp
12 small red potatoes (about 3/4 pound)
1/2 pound haricots verts
Cooking spray
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
3 medium tomatoes, each cut into 6 wedges
1 (14-ounce) can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters
1/2 cup niçoise olives
2 tablespoons capers

Preparation
To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Nutritional Information
Calories:366 (30% from fat)
Fat:12g (sat 2.2g,mono 6g,poly 2.2g)
Protein:39.3g
Carbohydrate:26.1g
Fiber:6.4g
Cholesterol:336mg
Iron:6.7mg
Sodium:798mg
Calcium:179mg

French cooking@home
by cooking lover

French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

Tip: Buy boneless, skinless chicken thighs, or ask your butcher to bone and skin them for you.

Yield
4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)

Ingredients
Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper
Pepper-Spiked Polenta
Tarragon sprigs (optional)

Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.

Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.

Nutritional Information
Calories:372 (20% from fat)
Fat:8.2g (sat 2.4g,mono 2.3g,poly 1.7g)
Protein:33.5g
Carbohydrate:39.7g
Fiber:4.4g
Cholesterol:116mg
Iron:3.8mg
Sodium:827mg
Calcium:118mg

French cooking@home
by cooking lover

Cheese Stuffed French Toast with Strawberry Sauce

Yield
6 servings (serving size: 2 slices toast and 1/2 cup sauce)

Ingredients
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
Cooking spray
Strawberry Sauce
Candied Lemon Rind

Preparation
Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Nutritional Information
Calories:517 (19% from fat)
Fat:10.9g (sat 5.4g,mono 3.9g,poly 1.2g)
Protein:17.8g
Carbohydrate:89.5g
Fiber:4g
Cholesterol:101mg
Iron:2.2mg
Sodium:653mg
Calcium:242mg

French cooking@home
by cooking mania

French Bread Pizza with Sausage, Clams, and Mushrooms

Yield
6 servings (serving size: 1 piece).

Ingredients
1 (4-ounce) link sweet Italian sausage
2 tablespoons all-purpose flour
1 1/2 cups sliced mushrooms
1/2 cup 1% low-fat milk
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 (6 1/2-ounce) can chopped clams, undrained
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (16-ounce) loaf French bread, cut in half horizontally
2 tablespoons chopped fresh parsley

Preparation
Preheat oven to 400°.

Remove casing from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Add flour, and cook 2 minutes, stirring frequently. Add the mushrooms, milk, oregano, pepper, and clams; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until thick. Remove from heat. Stir in 1/2 cup cheese.

Place bread halves on a baking sheet; spread clam mixture evenly over cut sides of bread. Sprinkle with 1/4 cup cheese and parsley. Bake at 400° for 12 minutes or until golden brown. Cut each half into 3 pieces.

Nutritional Information
Calories:363 (28% from fat)
Fat:11.3g (sat 4.7g,mono 4.4g,poly 1.3g)
Protein:19.3g
Carbohydrate:44.8g
Fiber:2.7g
Cholesterol:35mg
Iron:4mg
Sodium:1mg
Calcium:276mg

French cooking@home
by cooking mania

French Onion Soup with Beef and Barley

Yield
6 servings

Ingredients
1 cup boiling water
1/2 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 (10 1/2-ounce) can beef consommé
12 (1/4-inch-thick) slices diagonally cut French bread baguette
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese

Preparation
Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.

Preheat broiler.

Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Nutritional Information
Calories:351 (27% from fat)
Fat:10.7g (sat 4.3g,mono 3.8g,poly 1.7g)
Protein:24.6g
Carbohydrate:40g
Fiber:6.2g
Cholesterol:50mg
Iron:3.7mg
Sodium:676mg
Calcium:196mg

French cooking@home
by cooking mania

Introduction

For how small France is on a global geographic perspective, the diversity of their cuisine can only be match by a few other large countries. Much of the exquisite cuisine served in fine restaurants around the world can be attributed to the art of French cooking. France is known for their world renowned wines, breads, and cheeses.

As mentioned above, Fresh cuisine is diverse and is not all about cream and butter. That rich style was usually attributed to those in the higher classes. To the East you can find many dishes that are similar to Western Spain with the heavy use of tomatoes and peppers. To the West near Germany you can find popular dishes with sausages and sauerkraut.

Here you can learn how to cook French food at home by yourself from many popular French recipes. Let's do it and enjoy the great foods now!

French cooking@home by cooking mania