French Revolution Meals

French

Revolution

-MEals-

• Oil & Shallots
• Garlic Cloves
• Chicken Stock
• Pumkin
• Potatoes
• Pepper, Salt, & Milk

Pumpkin Soup

Ingredients

1. Add oil, Shallots, & Garlic to pot

2.Add the chicken stock, pumpkin, & potatoes until steady simmer 3. Simmer for 30-50 minutes 4. Puree the soup & place back on heat 5. Stir in milk 6. Season the soup w/ salt & pepper Serve with Bread/ Baguette on the side

Cooking Instructions

This French Dish taste has a earthy sweetness from the pumpkin seeds & tastes like a chicken broth combined together.

Taste?

1 lemon juiced 1 lemon slice thin for garnish 2 eggs beaten 1 pound veal cutlets - 8 cutlets salt and pepper to taste flour for dredging cutlets 2 tablespoons oil ½ cup chicken stock ½ cup dry white wine 2 tablespoons butter ½ cup heavy cream optional 2 tablespoons fresh parsley minced

Loin of VEal

Ingredients

Prep the ingredients, including juicing one lemon and slicing the other. Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin, or saucepan. Season the cutlets with salt and pepper. If frying four cutlets at a time (see note below), dredge 4 in the flour, knocking off any excess flour, and then into the beaten egg. Heat your fry pan over medium-high heat. Add one tablespoon of olive oil to the pan, and when hot, add the four coated veal cutlets. Cook for 2 minutes on one side, flip, and another 2 minutes on the other. Transfer the four cutlets to a plate, cover them with foil and keep them warm. Repeat the same process with the other four cutlets. After removing the last four cutlets from the pan, reduce heat to medium, add the chicken stock, lemon juice, and wine, and stir to combine. After 3 minutes, whisk in the butter one tablespoon at a time, and then the heavy cream if using. Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce. Add sauce to each plate, top with two cutlets, a little more sauce, and sprinkle with minced parsley. Serve.

Cooking Instructions

Loin of Veal tastes similar to regular meat or fish. Depending on how its prepared it varies by taste. Most Veal has a delicate and neutral sweet falvor.

Taste?

8 ounces boneless beef chuck pot roast ¼ teaspoon dried oregano, crushed ¼ teaspoon ground cumin ¼ teaspoon paprika ¼ teaspoon ground black pepper ⅛ teaspoon salt Nonstick cooking spray 3 medium carrots, cut into 2-inch pieces 2 small garlic cloves, minced ⅓ cup lower-sodium beef broth 2 cups coarsely shredded green cabbage

Rump of beef with cabbage

Ingredients

Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned. Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat and carrots to a serving platter.

Cooking Instructions

This dish has a hearty and savory taste. The beef is tender and flavorful, while the cabbage adds a slightly sweet and earthy taste.

Taste?

1 tablespoon hot fish stock or clam broth 2 cloves garlic, peeled 1 small red hot pepper 1/2 teaspoon salt 1/4 cup soft white bread, pulled into bits 1/2 cup olive oil Bouillabaisse: 3 pounds of different kinds of fish , cut into 2-inch pieces 1/4 cup extra virgin olive oil 1 cup onions, thinly sliced 2 leeks, white and light green parts only, thinly sliced 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds 2 cloves garlic, crushed 3 large tomatoes, roughly chopped 1 bay leaf 3 sprigs fresh thyme 1/2 teaspoon saffron threads 2 teaspoons salt 1 long, wide strip orange zest 1 cup clam juice or fish stock 1/4 teaspoon freshly ground black pepper Sliced rustic French bread, plain or toasted

Bouillabaisse

Ingredients

Put the hot fish stock or clam broth into the bottom of a blender. Add the garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. Set asideHeat 1/4 cup of olive oil in a large (6 to 8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10 to 15 minutes.Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes. Bring 2 cups of water to a boil. Lay the fish pieces over the vegetable mixture and pour over with 2 cups of boiling water. Add clam juice or fish stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes. Serve with bread.

Cooking Instructions

Flavorful fish stew that has a rich, savory, and slighly tangy flavor to it.

Taste?