Showing posts with label French. Show all posts
Showing posts with label French. Show all posts

Monday, 23 September 2013

Celebrate National Peaches & Cream Day: Peaches & Cream French toast casserole

June 21 is National Peaches and Cream Day; 38% of all the world's peaches are grown in the U.S., and Texas boasts some really delicious peaches!

Whether you have fresh peaches to use, or canned, try out this easy recipe that your family will enjoy for breakfast or brunch!

Peaches and Cream French toast casserole:

Ingredients:

3-4 cups sliced peaches (fresh, or 2- 15oz. canned peaches)

1 - 8oz loaf of French bread, sliced

8 eggs

2 cups 2% or whole milk

1/4 cup white sugar

1 tsp vanilla extract

1/2 cup packed brown sugar

1/2 to 1 tsp ground cinnamon

1/2 cup heavy cream

1. Spray or butter a 9x13' casserole dish. Arrange bread slices in the bottom, as tightly fitting as possible.

2. In a large mixing bowl, whish together all eggs and milk, then add sugar and vanilla. Whisk until dissolved.

3. Pour egg mixture over bread, and then arrange peach slices all over then top, distributing evenly.

4. Sprinkle with brown sugar and cinnamon, then cover tightly and refrigerate overnight, or at least 8 hours.

5. Remove baking dish from fridge and uncover 30 mins prior to baking.

6. In the meantime, place 1/2 cup cream in a sauce  pan, and simmer until reduced by half.

7. Pour the thickened cream over the casserole, and then bake, uncovered, for about 45 - 55 minutes at 350 degrees F.

8. Let stand for ten minutes before serving.

Enjoy!

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Copyright 2013 KLTV. All rights reserved.


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Friday, 19 April 2013

French cardinal warns gay marriage law risks violence

French Archbishop of Paris Cardinal Andre Vingt-trois carries a cross in the gardens of the Montmartre's Sacre Coeur Basilica during the annual Good Friday ''Stations of the Cross'' procession in Paris March 29, 2013. REUTERS/Charles Platiau

French Archbishop of Paris Cardinal Andre Vingt-trois carries a cross in the gardens of the Montmartre's Sacre Coeur Basilica during the annual Good Friday ''Stations of the Cross'' procession in Paris March 29, 2013.

Credit: Reuters/Charles Platiau

By Tom Heneghan, Religion Editor

PARIS | Tue Apr 16, 2013 8:14am EDT

PARIS (Reuters) - France's top Catholic bishop warned the government on Tuesday that legalization of same-sex marriage risked inciting violence at a time the country had more pressing economic and social problems to tackle.

Cardinal Andre Vingt-Trois told a meeting of French bishops the planned marriage reform, which the government has speeded up amid mounting pressure from opponents, was a sign that society had lost its capacity to integrate different views.

Protests against the law, led by lay groups mostly backed by the Catholic Church, have become more agitated in recent days as noisy opponents rally outside the Senate and National Assembly and harass politicians supporting the reform.

Vingt-Trois, the archbishop of Paris, said the difference between the sexes was a basic human trait and denying it by legalizing marriage and adoption for homosexuals would weaken society's ability to manage its differences peacefully.

"This is the way a violent society develops," he told the spring meeting of the French bishops' conference. "Society has lost its capacity of integration and especially its ability to blend differences in a common project."

The Socialist-led government, whose popularity has plummeted amid economic woes and a tax fraud scandal, is expected to pass the law next week to make France the 13th country to allow gays to tie the knot. Uruguay legalized gay marriage last week.

SIGNAL SOCIAL REFORM

The government decided on Monday that the law, one of the most important social reforms since France ended the death penalty in 1981, would be passed weeks earlier than planned and with a limited debate in its second reading.

Vingt-Trois accused the government of rushing the law through parliament without sufficient public debate.

"Forcing it through can simplify things for a while," he said. "To avoid paralyzing political life when there are grave economic and social decisions to take, it would have been more reasonable and simple to not have started this process."

Opponents of gay marriage have staged three large protests in Paris, with over half a million demonstrators at their height. The last one in March ended in scuffles with police.

Since then, smaller groups have staged flash protests around Paris. Some 70 people were arrested on Monday after trying to set up a protest camp outside the National Assembly.

Others have harassed pro-reform politicians by noisily protesting outside their homes at daybreak or stalking them. Some held up a high-speed train due to bring government supporters from a conference in Nantes to Paris.

Rhetoric has heated up as well, with opponents accusing President Francois Hollande of being a dictator. "Hollande wants blood and he'll get it," protest leader Frijide Barjot declared in comments she later admitted "went a bit far."

Government leaders have accused the protesters of turning radical and criticized the increasingly frequent presence of aggressive far-right nationalist and traditionalist Catholic fringe groups at the otherwise peaceful protests.

All main religious groups in France, with the exception of the Buddhists, have spoken out against marriage reform.

Vingt-Trois said the main protest marches, attended by average citizens concerned about the reform's long-term effects, did not reflect the "religious, retrograde and homophobe mania" that some of their more vocal critics ascribed to them.

Same-sex nuptials are legal in 12 countries -- Argentina, Belgium, Canada, Denmark, Iceland, the Netherlands, Norway, Portugal, Spain, South Africa, Sweden and Uruguay -- as well as in some parts of Mexico, Brazil and the United States.

Several other countries, including Britain, are planning to legalize it in the near future.

(Editing by Mark John)


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Thursday, 18 April 2013

French food by way of Italy - in Hong Kong

A dish named One Side Grilled Pigeon with Brunoise of Chorizo and Squid by chef Philippe Leveille is displayed at L’Altro in Hong Kong September 10, 2012. With his newly-opened restaurant in Hong Kong named L'Altro - ''the Other'' - Leveille, the two-starred Michelin chef at Miramonti L'altro in Brescia, Italy for more than a decade now. is discovering new ways to adapt and innovate his cuisine in an Asian setting. REUTERS/L’altro, Hong Kong/Handout

A dish named One Side Grilled Pigeon with Brunoise of Chorizo and Squid by chef Philippe Leveille is displayed at L’Altro in Hong Kong September 10, 2012. With his newly-opened restaurant in Hong Kong named L'Altro - ''the Other'' - Leveille, the two-starred Michelin chef at Miramonti L'altro in Brescia, Italy for more than a decade now. is discovering new ways to adapt and innovate his cuisine in an Asian setting.

Credit: Reuters/L’altro, Hong Kong/Handout

By Cathy Yang

Hong Kong | Tue Apr 16, 2013 4:27am EDT

Hong Kong (Reuters) - Ask where Chef Philippe Leveille comes from, and he'll declare that he's Italian, although his cuisine is unmistakably French.

That's because the 49-year-old native of Nantes, France, has lived in Italy for over 25 years, making a name for himself on the culinary scene by combining French cooking techniques with traditional Italian fare.

With his newly-opened restaurant in Hong Kong named L'Altro - "the Other" - Leveille, the two-starred Michelin chef at Miramonti L'altro in Brescia, Italy for more than a decade now. is discovering new ways to adapt and innovate his cuisine in an Asian setting.

Leveille spoke with Reuters about how Hong Kong is influencing his cooking in this, his first foray into Asia.

Q: How did you get started with cooking?

A: I started culinary school when I was 15. As my father used to be an oyster farmer, I was since a kid in touch with the world of restaurants and deeply fascinated by (those chefs) whom at that time were creating the haute French cuisine, first of all French Chef Paul Bocuse and Alain Senderens and the Troisgros family.

Q: What do you think of the Hong Kong culinary scene?

A: I believe Hong Kong's culinary scene is very interesting because it can embrace many different gastronomic realities, and at the same time, there's a lot of healthy competition with several great chefs that keep yourself growing and growing.

Q: Your restaurant L'Altro in Hong Kong offers traditional Italian gourmet fare with a French twist. How did you come up with that idea?

A: Very easy for me since I am a French (person) living already 25 years in Italy.

Q: How do you find the Hong Kong and Chinese clientele who have so far tried your cuisine at L'Altro?

A: I find the local clients very prepared and very curious about my cuisine, especially about discovering the different textures belonging to the Italian cuisine. The palate of the Chinese is more delicate compared to the European one, that´s the reason why I slowly reduced the concentration of the flavors and the saltiness of the dishes, using on the other hand more spices in the preparations.

Q: You're keen on experiencing different views of kitchen all over the world and using new products, cooking techniques and technologies. How is Hong Kong and the surrounding Asian region influencing your cooking?

A: Actually the biggest influence of Hong Kong in my cuisine is my discovery of new products, new vegetables, several kinds of soya sauce. Hong Kong made me also try to slightly "unburden" my cuisine, meaning using the fats in a moderate way, concentrating the flavors less than normal.

Q: What else would you like to try as a chef that you haven't done before?

A: I would love one day to have the possibility to prepare a "four hands dinner" (where two chefs are cooking together) with Chef Bocuse for my clients and colleagues. That would be a great honor.

Q: What are your two favorite dishes?

A: The dish of my heart since I´m a kid is cassoulet. The two dishes representing better my cuisine are the Miramonti Gelato and the One Side Grilled Pigeon with Brunoise of Chorizo and Squid.

ONE SIDE GRILLED PIGEON Pigeon - For one portion about 500 grams (1 lb) Garlic - 1.7 t (5 grams) Olive oil - 2.2 t (10 grams) Squid - 1.8 oz (50 grams) Chorizo - 1 oz(30 grams) Foie gras - 1 oz (30 grams Cream - 6 T (90 grams) Bisque - 2 t (10 grams)(already concentrated) Description: 1. Mix the garlic with the oil and lightly dress the previously boned pigeon meat. Grill on one side. 2. Cut in brunoise the squid and the chorizo, in proportions 3 to 1. Dress with oil, salt, and pepper. 3. Pan fry the foie gras, add to the cream previously reduced by one third. Add some of the reduced bisque, salt, and pepper and mix. Strain the sauce and pour on the pigeon.

(Editing by Elaine Lies)


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