France - salads and sides

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* Exported from MasterCook Mac *

 

Apple and Celery Root Salad - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 4 Preparation Time :0:00

Categories : *Melody France

Fruit & Berries Salads

 

Amount Measure Ingredient -- Preparation Method

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1 celery root, about 1 1/2 lbs -- peeled

1 tbsp lemon juice

1 tsp walnut oil -- optional

1 apple

3 tbsps mayonnaise

2 tsps Dijon mustard

1 tbsp fresh parsley -- chopped

salt and fresh ground black pepper -- to taste

 

Pommes et Celeriac Remoulade

Using a food processor or coarse cheese grater shred the celery root.

Alternatively, cut in very thin julienne strips. Place the celery root

in a bowl and sprinkle with the lemon juice and walnut oil; stir well.

Peel apple if desired and cut into quarters; remove core. Slice thinly

crosswise and toss with celery root. Mix together mayonnaise, mustard,

parsley and salt and pepper. Stir into celery root mixture and mix well.

chill for several hours until ready to serve.

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Per serving (excluding unknown items): 106 Calories; 10g Fat (80%

calories from fat); 0g Protein; 5g Carbohydrate; 4mg Cholesterol; 90mg

Sodium

 

 

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* Exported from MasterCook Mac *

 

Belgian Endive Salad with Roquefort - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 4 Preparation Time :0:00

Categories : *Melody France

Salads V - Endive

 

Amount Measure Ingredient -- Preparation Method

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2 tbsps red wine vinegar

1 tsp Dijon mustard

1/4 c walnut oil

2 tbsps sunflower oil

2 heads Belgian endive, white or red

1 celery heart or 4 celery stalks -- peeled and

julienned

1 c walnut halves -- lightly toasted

2 tbsps fresh parsley -- chopped

4 ozs Roquefort cheese -- crumbled

salt and fresh ground black pepper -- to taste

 

Salade aux endives et au Roquefort

Blend together the vinegar, mustard salt and pepper in processor. Slowly

add oils in thin stream. Arrange endive on plates. Scatter celery,

walnuts and parsley. Crumble Roquefort cheese and drizzle vinaigrette.

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Per serving (excluding unknown items): 288 Calories; 29g Fat (90%

calories from fat); 6g Protein; 1g Carbohydrate; 26mg Cholesterol; 530mg

Sodium

 

 

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* Exported from MasterCook Mac *

 

Brussels Sprouts and Chestnuts - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 4 Preparation Time :0:00

Categories : *Melody France

V - Brussels Sprouts

 

Amount Measure Ingredient -- Preparation Method

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1/2 lb chestnuts

1/2 c milk

4 c Brussels sprouts

2 tbsps butter

1 shallot -- minced

3 tbsps dry white wine or water

 

Choux de Bruxelles Braisees

Using a small knife, score a cross in the base of each chestnut. Over

medium-high heat, bring a saucepan of water to a boil, drop in chestnuts

and boil for 6-8 minutes. Remove pan form heat. Using a slotted spoon

remove a few chestnuts leave others immersed in water until ready to

peel. Hold in paper towel, remove outer shell with knife and then peel

off inner skin. Rinse pan, return the peeled chestnuts to pan and add

milk. Add enough water to completely cover the chestnuts. Simmer over

medium heat for 12-15 minutes until chestnuts are just tender. Drain and

set aside. Trim and score a cross in base of each Brussels sprout. In a

large heavy frying pan melt butter over medium heat. Stir in chopped

shallot and cook for 1-2 minutes, then add the Brussels sprouts and

wine. Cook covered over medium heat for 6-8 minutes, shaking the pan and

stirring occasionally, adding a little more water if necessary. Add the

poached chestnuts and toss gently to combine, then cover and cook for

3-5 minutes until chestnuts and Brussels sprouts are tender.

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Per serving (excluding unknown items): 162 Calories; 7g Fat (38%

calories from fat); 3g Protein; 23g Carbohydrate; 19mg Cholesterol; 75mg

Sodium

 

 

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* Exported from MasterCook Mac *

 

Peas with Lettuce and Onion - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 4 Preparation Time :0:00

Categories : *Melody France

V - Garlic, Leek, Onion, Chive V - Pea

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp butter

1 sm onion -- minced

1 sm head lettuce -- chiffonade

3 1/2 c shelled fresh peas

3 tbsps water

salt and fresh ground black pepper

 

Petits Pois a la Francaise

Melt the butter in a heavy saucepan. Add onion and cook over medium-low

heat for about 3 minutes until just softened. Place lettuce strip on top

of the onion and add peas and water. Season lightly. Cove pan tightly

and cook over low heat until the peas are tender. Fresh peas 10-20,

Frozen 10 minutes.

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Per serving (excluding unknown items): 54 Calories; 3g Fat (48% calories

from fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 38mg Sodium

 

 

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