French Recipes - Gunston

8th Grade Recipes

Here are some of the laboratory experiences or demonstrations we do in class…

French Cuisine

Crepes Lab
Quiche Demonstration
Artichokes Demonstration
Cheese Fondue Lab

Quiche Lorraine*

*using a prepared pie shell or prepared pie dough.

6 slices of bacon
2 eggs plus one yolk
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 cup half and half or light cream
3/4 c. Swiss Cheese

Bake crust in a 375 degree oven for 5 minute ( do only if not baked). Cut bacon into 1 inch pieces, fry it and drain on paper towels. In a bowl mix eggs, salt, mustard, cream, with a fork or whisk. Lay bacon in the pastry shell and sprinkle with Swiss cheese. Pour egg mixture onto bacon and cheese. Bake in a 375 oven for 30 minute or until filling is golden brown. Serve hot or cold.

Artichokes
4 medium artichokes
2 cups of water
2 tablespoons lemon juice, divided
1/4 c. butter, melted

1. Prepare artichokes by cutting off the stalk and 3/4 inch from the top of the artichoke. Pull off hard outer leaves and trim thorny point of remaining leaves with scissors. Combine water and 1 T. lemon juice. Dip cut edges of artichokes in lemon-water.

2. Place artichokes in glass container. Add 1/4 c. water and cover container. Cook on HIGH 9 to 13 minutes. Check for doneness by pulling off an outside leaf. When artichoke leaf pulls off with small amount of resistance, remove artichokes from microwave and allow 5 minutes with cover on.

3. Remove artichokes from water. Turn upside down to drain.

4. Serve with a dip of melted butter combined with the remaining lemon juice.

Cheese Fondue

1 cup chicken broth
2 c. shredded cheese
3 Tbsp. flour
2 shakes pepper

Shred cheese into mixing bowl. Add flour and stir gently with rubber scraper. Place chicken broth in fondue pot or double boiler and begin to heat. Add cheese mixture and stir until thickened and creamy. Dip in cubes of bread.

Crepes

1 1/2 cups milk
2 Tablespoons vegetable oil
3 eggs
1 1/2 cups flour
1/8 teaspoon salt

Put all ingredients in a blender container in order listed. Cover and process at “blend” until smooth. Best when let to sit overnight so the flour may “swell”.
Use a frying pan or crepe maker to make the thin pancake. You may fill with any fruit or whipped filling. Chocolate or caramel can be place in middle and the crepe folded (see diagram) and heated in the microwave.