Gladys Dinletir's B Page 
| Barbecued Potatoes
Categories: Potatoes, Barbecue, Vegetables Yield: 4 servings |
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| 1 kg Potatoes
1/2 cup Olive Oil 1 teaspoon Salt pinch Salt 1 teaspoon black pepper 1 teaspoon cinnamon pinch nutmeg |
Wash and peel the potatoes. Cut them into discs 2 to 3 mm thick. Pat them dry. Marinate them with the oil and spices for one hour. Put on a well-heated grill, preferably on hot coals. Cook for 10 minutes. Put them back in the marinade and finish the cooking. Serve hot with the remaining marinade. |
Béchamel Categories: Milk, Sauces, French Yield: 2 Cups |
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| 2 Cups Milk
60 g Flour 100 g Butter |
In a large pot make a roux with the flour and melted butter. The flour should become a little pink to get a biscuity flavour. Add the milk, and cook for five minutes. If it is not smooth enough filter it or use a hand blender. |
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Blanquette de Veau Categories: Veal, French, Pressure-cooker Yield: 4 servings |
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| 1.2 Kg Veal stew Meat (pieces)
2 cups White Wine 1 Carrot 1 Onion 1 Clove 1 clove Garlic Bouquet garni 250 g Champignons de Paris - White Mushrooms 200 g very small Onions 100 g Cream 1 Egg Yolk 1 Lemon 50 g Butter 50 g Flour Salt 2 Peppercorns |
Cut the carrot into 4 pieces. Put in the pressure cooker with the meat bouquet garni salt clove peppercorns, and garlic. Cover with the wine and water. Cook for 20 minutes after pressure is attained. Prepare a roux with the buter and flour, wet with 1/2 litre of the broth. Add the pieces of meat, mushrooms and onions. Cook again for 10 minutes after pressurisation. In a bowl mix the yolk with the cream and the lemon juice, add to the sauce and heat without boiling. If your pressure cooker has a basket you can even prepare steamed potatoes in the first cooking phase. |
Categories: Vegetables, French, Summer Yield: 4 servings |
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| 1 cup Aubergines
1 Kg Tomatoes 1 cup Olive Oil 1 clove Garlic 75 g Gruyère Salt Pepper 1 Egg 1 teaspoon Flour |
Peel the aubergines, dice them and let them loose their bitterness by salting and putting in a colander, pat them dry. Peel the tomatoes by dropping them in boiling water for a minute. Remove the seeds, cut them in four. In a pot fry the vegetables with the hot olive oil and the unpeeled garlic clove. Cook on a strong fire stirring constantly. When the water is evaporated, season cover and cook for 15 minutes. Before serving sprinkle the flour, stir and cook for few minutes. Away from the heat add the beaten egg, mix. Serve in a shallow plate sprinkled with the grated cheese. |
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Bouillabaisse - Marseille style fish soup Categories: Fish, Soup, French Yield: 6 servings |
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| 1.5 Kg Fish (mullet, bass, cod, snapper)
10 small Crabs 25 g Butter 3 Onions 4 Garlic cloves 2 Tomatoes 1 branch Fennel 1 Bouquet garni 1 piece of Orange peel 1 kg Potatoes 1 dose Saffron 1/2 cup Olive Oil Salt Pepper 12 Dry Bread slices 2 Garlic cloves 2 small Chilies 1 Egg Yolk 1 cup Olive Oil 1 small crustless Bread slice 1/2 cup milk |
Simmer the minced onions, potato slices (1 cm thick), and all other ingredients except the crabs for 1 hour. Before serving, remove the fish, and fill to cover the pot with boiling water and continue to boil. 5 minutes later add the crabs and fish, and boil for 5 more minutes. Delicately remove the potatoes and fish, and put them in an oblong plate. Filter the bouillon that you will serve in a tureen, the rouille in a sauceboat, and the bread slices in a plate.
Each guest puts two slices of bread in his soup plate, then soup, and carefully add the rouille which is HOT, the potatoes and fish can be added later or eaten at the same time. |
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