By Lynne Marie Waldee
An advent to the cooking of France, that includes uncomplicated recipes for daily breakfast, lunch, and dinner dishes,as good as general menus and a quick description of the certain positive aspects of a French desk environment.
Read or Download Cooking the French Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Additional info for Cooking the French Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
61 Fresh Asparagus with Aioli/ Asperges à l’Aioli Asparagus: 1 lb. asparagus ¥ tsp. salt 4 tbsp. (¥ stick) unsalted butter* salt and freshly ground pepper to taste Aioli:** 1¥ c. reduced-fat mayonnaise 4 garlic cloves, peeled and pressed 1¥ tbsp. lemon juice 1¥ tbsp. Dijon mustard æ tsp. dried tarragon 1. Rinse the asparagus and cut off the woody ends. 2. Fill a steamer with about an inch of water. Add the asparagus to the basket. Cover and steam for 5 to 10 minutes, depending on the size of the stalks.
Cut into wedges to serve. Preparation time: 1 hour 15 minutes Serves 6 49 Peas French Style/ Petits Pois à la Française 2 lb. fresh peas or 1 10-oz. package frozen tiny green peas 1. If you have fresh peas, shell just before using. 1 tsp. sugar 2. Place all ingredients in a mediumsized saucepan and stir gently. ¥ tsp. salt dash of pepper 2 tbsp. minced fresh parsley 1¥ c. finely shredded lettuce ø c. butter or margarine 1 tbsp. water 3. Cover tightly and cook over low heat for 20 minutes or until peas are tender.
While beans are simmering, heat oven to 425°F. Wash meat under cool water. Pat dry with a paper towel. Place the leg of lamb in a roasting pan. 7. Peel 4 to 6 cloves of garlic and slice each of them down the middle. Make small cuts in the sides of the roast and insert garlic. 8. Sprinkle the meat with salt and bake for 30 to 45 minutes. ) Baste frequently with drippings. 9. Sprinkle finely chopped fresh parsley over the beans. Dot the beans with butter or margarine when ready to serve with the lamb.