French Dip Sandwich Recipe

French Dip Sandwich

Ingredients for French Dip Sandwich
* 5 lb boneless rump roast
* 1 Tbs garlic powder
* 1/2 tsp seasoned salt
* 1/4 tsp cayenne
* 1/2 tsp oregano
* 1/2 tsp rosemary
* 2 beef bouillon cubes
* 1 onion; chop fine
* 1 to 2 cans onion soup or beef broth


Optional
* Cornstarch


How to Make French Dip Sandwich
1. Put all ingredients in slow cooker. 
2. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours.
3. If gravy is too thin mix cornstarch with some of gravy. 
4. Heat until thickened.
5. Slice thin and serve on French bread or French rolls as sandwich.
6. Serve the sandwich immediately.


Optional
1. For sandwich toasted lovers, French bread may be toasted before serving.
2. Salads and cheese may be added to give the sandwich some additional taste.

RATATOUILLE RECIPE (traditional French Provençal stewed vegetable dish)

RATATOUILLE

Ingredients for Ratatouille
* 2 large aubergines, roughly chopped
* 4 courgettes, roughly chopped
* 150 ml/ l/4 pint/l/3 cup olive oil
* 2 onions, sliced
* 2 garlic cloves, chopped
* 1 large red pepper, seeded and roughly chopped
* 2 large yellow peppers, seeded and roughly chopped
* Sprig of fresh rosemary 
* sprig of fresh thyme
* 5 ml/ 1 tsp coriander seeds, crushed
* 3 plum tomatoes, skinned, seeded and chopped
* 8 basil leaves, torn
* Salt and freshly ground black pepper
* Sprigs of fresh parsley or basil, to garnish

How to Cook Ratatouille
1. Sprinkle the aubergines and courgettes with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Leave for about 30 minutes.
2. Heat the olive oil in a large saucepan.
3. Add the onions and fry gently for 6-7 minutes, until just softened.
4. Add the garlic and cook for another 2 minutes.
5. Rinse the aubergines and courgettes and pat dry with a clean dish towel.
6. Add to the pan with the peppers, increase the heat and saut@ until the peppers are just turning brown.
7. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
8. Add the tomatoes and season with salt and pepper.
9. Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.
10. Remove the sprigs of herbs.
11. Stir in the torn basil leaves and check the seasoning.
12. Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.

FRENCH ONION SOUP RECIPE

FRENCH ONION SOUP

Ingredients for French Onion Soup
* 3 Tbsp butter
* 5 to 6 medium onions, halved and thinly sliced
* Salt and pepper
* 2 Tbsp flour
* 9 cups beef stock
* 1 Tbsp brandy
* 6 large slices of toasted French bread
* 12 oz Gruyère cheese, grated (Order)

How to Make French Onion Soup
1. In a large saucepan, heat the butter.
2. Add the onions and cook over medium-high heat, stirring occasionally, until well-browned, about 20 minutes.
3. Season with salt and pepper.
4. Reduce heat to medium and stir in the flour.
5. Brown lightly, about 2 minutes, stirring.
6. Add the beef stock, increase the heat to high and bring to a boil.
7. Reduce heat to medium and simmer for 30 minutes. Add the brandy.
8. Preheat the broiler.
9. Place enough bread in each of 6 ovenproof bowls to cover the surface once the bowls are filled with soup. Ladle the soup into the bowls.
10. Sprinkle the soup with the cheese and place under the broiler until the cheese has browned, about 5 minutes.
11. Serve immediately.

CHEESE PUFF RECIPE (Gougères Bourguignonnes)

CHEESE PUFF

Ingredients for Cheese Puff
* 5 Tbsp butter
* 1 tsp salt
* ¼ tsp black pepper
* ¼ tsp ground nutmeg
* 1 cup all-purpose flour
* 1 cup grated Gruyère cheese (Order)
* 5 eggs, at room temperature

How to Make Cheese Puff
1. Preheat oven to 425º. In a saucepan, add butter, salt, pepper, and nutmeg to 1 cup water and bring to a boil over medium-high heat.
2. Reduce heat to low when butter melts.
3. Add flour all at once to mixture and cook over low heat, beating with a wooden spoon until mixture pulls away from sides of pan, about 1 min.
4. Remove from heat.
5. Add cheese to pan and beat with spoon until well incorporated.
6. Add 4 of the eggs, one at a time, beating each egg into the batter until thoroughly absorbed.
7. Continue beating until the mixture is smooth, shiny, and firm.
8. On a lightly greased cookie sheet, drop batter in small spoonfuls (or pipe with a pastry bag) to form the Gougères.
9. Beat remaining egg with ½ Tbsp water then brush tops of uncooked Gougères with egg wash.
10. Bake in upper third of oven for 15-20 minutes or until the Gougères are golden and doubled in size.
11. Remove from oven and serve hot, or allow cooling at room temperature.
12. Makes about 36 Gougères.
13. Serve as a snack, a hors d’oeuvre, or an accompaniment to a first course.

Sautéed FOIE GRAS with APPLES RECIPE (Escalopes de Foie Gras aux Pommes)

Sautéed FOIE GRAS with APPLES

Ingredients for Sauteed Foie Gras with Apples

* 4 Gala apples
* 2 tbsp butter
* 1 tbsp brown sugar
* 1 raw duck foie gras (Order)
* 1/2 tsp fine Guérande sea salt (Order)
* 1/2 tsp five spice powder
* 2 tbsp acacia honey (Order)
* 1 tbsp dry white vermouth
* 1 tbsp cider vinegar
* 2 tbsp lemon juice

How to Make Sauteed Foie Gras with Apples

1. Preheat the oven to 400F. Peel and core the apples and cut each one into eight slices.
2. Place the apple slices in a buttered oven proof dish, lightly dotting the top with butter.
3. Add a light dusting of sugar, two tbsp of water, then cover and leave in a warm oven for an hour.
4. Separate the lobes of the foie gras and denerve if desired.
5. Slice the foie gras on the diagonal into 1/2" thick slices. Sprinkle with the salt and the spices.
6. Cook them in three batches in a non-stick frying pan, for a minute on each side, over a very high heat; get rid of the fat each time, before adding the next batch.
7. When cooked, remove from the pan and allow draining on a wire rack.
8. Add the honey to the pan and allow caramelizing. Add the vermouth; after it has evaporated, add the vinegar.
9. When this has reduced by half, add the lemon juice.
10. Mix for 10 seconds. Take off the heat.
11. Divide the slices of foie gras between four hot plates.
12. Cover with the sauce and surround with the caramelized apples. Serve immediately.

CONFIT of FOIE GRAS with WHITE WINE RECIPE (Foie Gras au Confit de Vin Blanc Nature)

CONFIT of FOIE GRAS with WHITE WINE

Ingredients for Confit of Foie Gras with White Wine

* 1 whole raw duck foie gras (Order)

How to Make Confit of Foie Gras with White Wine

1. Chill the foie gras 24 hrs in the fridge beforehand. Cut into 5-8 mm slices.
2. Arrange some green salad leaves on each plate and place 1-2 slices of foie gras per person on to the salad.
3. Add a couple of spoonfuls of confit on top.
4. To accompany the foie gras offer some warm toast and freshly ground pepper and salt to taste.

TERRINE of FOIE GRAS with ARMAGNAC RECIPE(Terrine de Foie Gras à l'Armagnac)

TERRINE of FOIE GRAS with ARMAGNAC

Ingredients for Terrine of Foie Gras with Armagnac

* 1 whole raw duck foie gras (Order)
* Salt and white pepper
* 2 tbsp Armagnac

How to Make  Terrine of Foie Gras with Armagnac

1. Remove the foie gras from the refrigerator and leave at room temperature for an hour.
2. Pull apart the lobes and denerve by discarding the large veins.
3. Sprinkle all sides generously with salt and pepper (so that the terrine will not be bland).
4. Place the smaller lobe into a four or five-cup terrine, smooth side down; top with larger lobe, smooth side up.
5. Press down gently and sprinkle with the Armagnac.
6. Cover the terrine and refrigerate overnight.
7. Thirty minutes before cooking the foie gras, remove the terrine from the refrigerator and let set at room temperature.
8. Preheat the oven to 200F. Set the terrine in a deep oven proof pan and pour boiling water into the pan; the water level should be at half the height of the terrine.
9. Cook on the middle rack of the oven for around 40 minutes, until an instant meat thermometer inserted in the middle of the foie gras reads 120F.
10. Remove the terrine form the oven. The foie gras will have melted somewhat.
11. Invert the lid of the terrine onto the foie gras to exert gentle pressure and force enough fat to the surface so that it covers the liver.
12. Cover tightly, and refrigerate for 3 days; this will enhance the flavors.
13. When ready to serve the terrine, remove from the refrigerator and gently loosen the edges with the warm blade of a knife.
14. Remove visible fat (save it to sautéed potatoes or green vegetables), slice the foie gras and serve.