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How To make Julia Child's Eggplant and Cheese Quiche
1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil 2 tablespoons minced shallots
or
green part of scallions 1 clove garlic :
finely minced
1/3 cup grated Parmesan and Swiss combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9" pie shell
1 1/2 tablespoons butter :
cut in 1/4" bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinches nutmeg
Salt to taste -- if needed
Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea t for a minute to cook them. Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't a lready have enough salt. Pour this mixture over the eggplant in the pastry shel l. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 degree oven about 30 minutes or until puffed and brown. Recipe from "One Millio n Recipes CD"
busted by Judy R.
How To make Julia Child's Eggplant and Cheese Quiche's Videos
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Julia Child's Moussaka recipe may be her worst recipe in Mastering the Art of French Cooking. From the 20 recipes I've so far made, this is the only one I detested. In this episode of Jamie & Julia, I make this non-traditional, overly complicated take on Moussaka had me scratching my head. Love you Julia.
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Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions
3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Hello There Friends, Today I'm making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your better half which only take 5 minutes to cook! as long as you've got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
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Easy, Cheesy Croque Monsieur Recipe | Jacques Pépin Cooking at Home | KQED
Next time you've got a need for cheese, try Jacques Pépin's recipe for croque monsieur. This French bistro version of a sandwich classic is even simpler than an American grilled cheese. Instead of standing at the stove and flipping, this sandwich slides into the oven after assembly, baking at 350 degrees for about 10 minutes. A homey lunchtime favorite.
What you'll need:
4 slices of bread, 4 slices of Swiss cheese, 4 slices of ham, 4 tsp butter
Jacques Pépin Cooking At Home: Croque Monsier
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Oven baked Eggplant / Brinjal with ham and cheese
Ingredients:
- 3 Eggplants / Brinjal
- Spring onion
- Ham slices
- Cheese slices
Ingredients for sauces
- Ketchup
- 4 cloves of garlic