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