Salade de Tomates et Mozzarella

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Salade de Tomates et Mozzarella (Tomatoe and Mozzarella cheese salad)

Ingredients for 4 people :
- 6 tomatoes
- 250 gr [9 oz] mozzarella cheese
- 8 leaves of fresh basel
- 4 Tbspoons olive oil
- salt & pepper

Direction:
1- Wash the tomatoes and cut them in slices of around 5 mm [1/4-in.] ; strain the mozzarella and slice them about same thickness.
2- Wash the fresh basel leaves and cut them into very thin strips.
3- In a large plate, lay the mozzarella slices and put salt and pepper on each side ; do the same with toamatoes, only with salt.
4- Alternate layers of tomatoes and mozzarella slices into 4 ear dishes, drizzle olive oil and a bit of basel on each layer, including the last one.
5- Serve fresh.

Gratin Dauphinois

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Gratin Dauphinois (Potato-Cheese Casserole )

Ingredients:
2 pounds potatoes
2 cups milk
1/2 cup swiss cheese -shredded
2 eggs
salt,pepper,nutmeg
butter

Equipment:
1 10 inch (approximately) casserole dish
1 12 inch or larger baking pan
2 cereal bowls
1 cheese grader

Directions:
Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.

Grease the 10" inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25" squares of butter on top of the cheese.

Bake in the oven at 350 degrees "bain marie" style. Place 10" pan inside the larger pan. Fill the larger pan with 1" of water. This will help prevent the milk-egg mixture from over cooking.

The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.

A meat dish and salad would complement this quite nicely.

Crumble aux Myrtilles

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Crumble aux Myrtilles (Blueberry Crumble Pie )

Ingredients:

1 pound blueberries
3/4 cup white sugar
3 tablespoon brown sugar
1 teaspoon vanilla
2/3 cup flour, 5 tablespoons of butter
1 teaspoon cinnamon
1/4 teaspoon salt

Equipment:

1 pie pan
1 deep sauce pan

Directions:

Mix the flour, brown sugar, and salt in a bowl. Melt the butter and add it to the flour mixture. Stir this thoroughly and make it as granular as possible. Once you have a fine crumby texture put it in the refrigerator for 2 hours. This will be the crust and the top layer of the tarte.

Put the blueberries in a pan with the white sugar and cook it over a low heat for 10 minutes. Spread a thin layer of dough in the pie pan evenly over bottom. Then carefully spread the blueberries over the crust. Cover the layer of blueberries with the remainder of dough. Sprinkle the top with cinnamon and bake at 350.

Centennial Chocolate Baked Alaska Cake

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Centennial Chocolate Baked Alaska Cake

Ingredients
1 (9 ounce) package yellow cake mix
1/4 cup white sugar
1/3 cup water
1 (1 ounce) square HERSHEY'S® Unsweetened Baking Chocolate, melted
1 egg
3 tablespoons vegetable oil
1/4 cup water
1 quart strawberry ice cream

1/2 cup cold water
1 tablespoon meringue powder
1/2 cup white sugar, divided


Directions
1 Heat oven to 350 F. Grease and flour 8-inch round pan. In medium bowl, stir together cake mix and sugar; add 1/3 cup water, melted chocolate and egg, beating until blended. Add oil and remaining 1/4 cup water; beat until smooth and well blended. Pour batter into prepared pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Cover; freeze until firm.
2 Meanwhile, line 2-1/2 quart dome-shaped bowl with foil. Soften ice cream and pack evenly into prepared bowl. Cover; freeze until firm.
3 MERINGUE: In large bowl, stir together 1/2 cup cold water, 1 tablespoon meringue powder and 1/4 cup sugar. Beat 5 minutes until blended; gradually add additional 1/4 cup sugar, beating until meringue is stiff and dry. Use immediately.
4 Heat oven to 450 F. Cover wooden board or cookie sheet with foil. Center frozen cake layer on foil; invert and unmold ice cream onto top. Peel off foil from ice cream. Spread meringue evenly over entire surface, covering holes and sealing edges down to foil. Bake 3 to 5 minutes or just until lightly browned. Remove from oven; serve immediately. Or, cover with cake saver lid (not foil or plastic wrap) and immediately return to freezer; serve frozen.

Vanilla Ice Cream 5

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Vanilla Ice Cream 5


Ingredients

1 (8 ounce) container frozen whipped topping, thawed
1 (12 fluid ounce) can evaporated milk
1/2 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract


Directions


1 Beat whipped topping with evaporated and condensed milks and vanilla in a large bowl until smooth. Pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours.

Vanilla Ice Cream 4

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Vanilla Ice Cream 4

Ingredients
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt


Directions


1 Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Vanilla Ice Cream 3

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Vanilla Ice Cream 3

Ingredients

4 eggs
2 1/2 cups white sugar
2 cups heavy cream
2 cups evaporated milk
5 cups whole milk
2 1/4 teaspoons vanilla extract
2 1/4 teaspoons lemon extract
1/2 teaspoon salt


Directions

1 In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

Vanilla Ice Cream 2

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Vanilla Ice Cream 2

Ingredients

5 eggs
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk


Directions

1 In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.

Vanilla Ice Cream

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Vanilla Ice Cream

Ingredients
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tablespoon vanilla extract


Directions
1 In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2 Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3 Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Strawberry Ice Cream

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Strawberry Ice Cream

Ingredients
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup


Directions
1 Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
2 Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
3 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.