French+02

Lemon Press Recipe (Beverage) By Malarie DeLong Serves 4 8 oz glasses

Ingredients:

Ice 4 oz. raw lemon juice 3 grams sugar 32 oz. water

Preperation:

Mix lemon juice, sugar, and water in pitcher. Add ice to chill, and serve when ready!





**Ingredients: **

 * 2-1/2 cups lukewarm water
 * 1 tsp granulated sugar
 * 1 pkg active dry yeast
 * 5-1/2 cups all-purpose flour
 * 1/4 cup skim milk powder
 * cornmeal

Preparation: In mixing bowl, combine water and sugar; sprinkle in yeast and let stand for 10 minutes or until yeast is dissolved and creamy. Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 2 to 2-1/2 hours or until almost tripled in bulk. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Punch down dough; cover and let rise for 1 to 1-1/2 hours or until doubled in bulk. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Grease 2 heavy baking sheets and dust with cornmeal; set aside. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Punch down dough; turn out onto lightly floured surface and knead into smooth ball. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Divide dough into 4 equal pieces; roll each into rope about 14 inches long. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Place 2 ropes at least 4 inches apart on each prepared baking sheet. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Dust tops with flour. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Cover with dry tea towel and let rise for about 1 hour or until doubled in bulk. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Fifteen minutes before baking, place inverted baking sheet on middle rack of 425°F oven. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Place cake pan or pie plate on bottom rack. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Just before baking only 2 baguettes at a time pour 1 cup water into pan. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep along top of each baguette. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Place baking sheet with baguettes on inverted baking sheet; bake for 20 to 25 minutes or until golden brown and bottoms sound hollow when tapped. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Remove to wire rack and let cool. <span style="color: #555555; font-family: 'Trebuchet MS',Arial,sans-serif; font-size: 14px; font-weight: normal; line-height: 23px;">Repeat with remaining loaves.

<span style="color: #37e6b9; font-family: arial,helvetica,sans-serif;">

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Soup:French Onion Soup <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Servings: 4 (12 ounce)

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Ingredients: <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/4 cup Butter <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">3 onions, thinly sliced <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1 tsp. white sugar <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1 tbs. all-purpose flour <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">2 1/2 cups water <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/2 cup red wine <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">2 (10.5 ounce) cans condensed beef broth <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1 French baguette <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">8 ounces sliced Swiss cheese

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Directions: <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden rown. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">2. Stirin flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices t 325 degrees F just until browned, about10 minutes. Reserve the remaining loaf to serve wih the soup. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">4. Ladle soup into four 12 oz, oven safe bowls. Place slice of toasted bread on top of the soup in each bowl. Fold swiss cheese slices, and fit onto toasted bead slices. Plce soup bowls on a cookie sheet for easier hanling. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">5. Bake at 425 degres F for 10 minutes, or just until cheese is melted.

<span style="color: #970202; font-family: 'Arial Black',Gadget,sans-serif; font-size: 13px; line-height: 19px;"><span style="color: #970202; font-family: 'Arial Black',Gadget,sans-serif;">

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Salad: Salade de betteraves <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">servings: 4

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Ingredients: <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">6 cups baby salad greens, wahed and dried <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">6 ounces lardons orlean bacon, cut into small pieces <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">2 large beets, cooked, peeled and diced <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">4 ounces comte' cheese, diced <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/2 red onion, thinly sliced <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/4 cup walnut oil <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/4 cup red wine vinegar <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/8 tsp pepper <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1/2 cup roasted walnuts

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">Directions: <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">1. Distribute salad greens on 4 plates <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">2. Cook the bacon in a medium sized skillet on low medium heat just until cooked through. Remove from heat and place the bacon on paper towel to absorb any extra grease; <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">3. place the bacon, beets, cheese, and red onion in a salad bowl. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">4. Prepare the vinaigrette with the walnut oil, vinegar and pepper. Pour the vinaigrette on the ingredients in the bowl and toss to mix. <span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">5. Distribute the beet mixture on top of the salad greens an to with the roasted walnuts.

<span style="color: #970202; font-family: 'Arial Black',Gadget,sans-serif; font-size: 13px; line-height: 19px;"><span style="color: #970202; font-family: 'Arial Black',Gadget,sans-serif;">

<span style="color: #00b9ff; font-family: 'Lucida Console',Monaco,monospace; font-size: 13px; line-height: 19px;">__**Ratatouilli by Malarie DeLong**__

Serves 8 people

<span style="color: #1839bf; font-family: 'Lucida Console',Monaco,monospace;">__Ingredients__
 * 2 tablespoons olive oil
 * 3 cloves garlic, minced
 * 2 teaspoons dried parsley
 * 1 eggplant, cut into 1/2 inch cubes
 * salt to taste
 * 1 cup grated Parmesan cheese
 * 2 zucchini, sliced
 * 1 large onion, sliced into rings
 * 2 cups sliced fresh mushrooms
 * 1 green bell pepper, sliced
 * 2 large tomatoes, chopped

<span style="color: #2c058f; font-family: 'Lucida Console',Monaco,monospace;">__Preperation__
 * 1) Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
 * 2) Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
 * 3) Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
 * 4) Bake in preheated oven for 45 minutes.





**Simple Apple Tart-by Kari Wensmann** **Prep time: 20 min** **Total time: 45 min** **Serves: 4**

**Ingredients:**


 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1/2 cup slivered almonds
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">2 tablespoons sugar, divided
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1/8 teaspoon cinnamon
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">Pinch kosher or fine sea salt
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1/2 Granny smith apple, cored and very thinly sliced (1/16th inch)
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1/2 Braeburn or Fuji apple, cored and very thinly sliced (1/16th inch)
 * <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">1 large egg, lightly beaten

<span style="color: #ff009d; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px;">preparation: <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: 17px;">Preheat oven to 375ºF with rack in middle. Unfold pastry on a baking sheet. <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: normal;">Combine almonds, 1 tablespoon sugar, cinnamon and salt in the bowl of a food processor; blend until finely chopped (not ground to a powder). <span style="color: #000000; font-family: 'Lucida Grande','Lucida Sans Unicode',Arial,sans-serif; font-size: 12px; font-weight: normal; line-height: normal;">Leaving a 1/4 inch border, sprinkle nut mixture evenly over pastry. Shingle apple slices on the pastry, alternating and overlapping the slices and covering all of the nut mixture. Brush slices with egg wash and sprinkle evenly with remaining tablespoon sugar. Bake until edge of crust and some of the apple slices on edges are golden, 22 to 25 minutes. Serve warm or room temperature.