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Monday, July 10

Cultural Cooking : French

Remember reading A Tale of Two Cities?  On July 14, 1789, troops stormed the Bastille, a medieval fortress and prison in Paris. This was a pivotal event at the beginning of the French Revolution.   Bastille Day is a great French celebration, observed each year on July 14th.

The Eiffel Tower in Paris and the French national flag, or tricolor, are important symbols of Bastille Day. The French national flag is one-and-a-half times as wide as it is tall. It consists of three vertical bands of equal width colored blue, white and red.

In honor of Bastille Day, this month's kitchen adventure hails from France!  Bon app├ętit!

Coquilles a la Provencale
  • 2 lb sea scallops (cut into 1/4 slices)
  • salt
  • white pepper
  • flour
  • 2 Tbsp butter
  • 3 Tbsp oil
  • Garlic Butter
    • 8 Tbsp unsalted butter
    • 1 tsp chopped garlic
    • 2 Tbsp chopped parsley
    • 1 sliced lemon
  1. Season scallops with salt and pepper, then dip into flour.
  2. In skillet, melt butter and oil. Saute scallops until lightly browned.
  3. In separate pan, clarify butter by melting slowly, skimming off foam.
  4. Spoon butter into a skillet and heat, but do not brown.
  5. Remove from heat and stir in garlic. Pour over scallops. Garnish with parsley and lemon.
Haricots Verts
  • 6 qt water
  • 3 Tbsp salt
  • 3 lb green beans
  • 2 Tbsp butter
  • salt
  • black pepper
  1. Bring water and salt to boil.  Drop in beans.
  2. Reduce heat and boil 10 minutes.  Drain.
  3. Melt butter over beans and season with salt and pepper.
Mousse au Chocolat
  • 4 egg yolks
  • 1/4 c sugar
  • 6 oz bakers chocolate, in chunks
  • 3 Tbsp coffee
  • 8 Tbsp soften unsalted butter
  • 4 egg whites
  1. Spray the inside of a ring mold with nonstick spray.
  2. Beat egg yolks and sugar with electric mixer until thick enough to form a ribbon.
  3. In double boiler, melt chocolate with coffee, stirring constantly.
  4. When chocolate has dissolved, bean in butter, making a smooth cream.
  5. Beat chocolate mixture into egg yolk mixture.
  6. In separate bowl, beat egg whites until they form peaks.  Fold into chocolate mixture.
  7. Spoon mousse into coated ring and refrigerate at least four hours before serving.
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