French Dinner - Cena Francesa - May 2007 - Molano's home

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SOPA DE CEBOLLA GRATINADA
Familia Lepervanche

Ingredientes (4 personas)
1 kilo de cebollas.
6 cucharadas de mantequilla.
3 cucharadas de aceite de oliva.
1 cucharada de harina.
½ taza de vino blanco seco.
1 litro de caldo de carne.
12 rebanadas delgadas de pan tipo baguete.
7 cucharadas de queso gruyere.
7 cucharadas de queso parmesano.
Sal.
1 cucharadita de azúcar

Preparación:
Cortamos las cebollas en rodajas.
En una cazuela calentamos la mantequilla con el aceite de oliva.
Agregamos la cebolla y cocinamos hasta que se dore, cuidando que no se queme, unos 25 minutos a fuego medio.
Añadimos la sal, la pimienta y la cucharada de harina, revolvemos y cocinamos hasta disolver la harina.
Agregamos el vino y cocinamos hasta reducir a un cuarto, unos 2 minutos.
Añadimos el caldo de carne, dejamos que hierva y cocinamos unos 10 minutos.
Agregamos el azúcar y 2 cucharadas de los quesos rallados mezclados previamente, rectificamos el punto de sal y retiramos del fuego.
Precalentamos el horno a 200º C.
Distribuimos la cebolla y el caldo en envases individuales refractarios.
Adornamos cada recipiente con 2 rebanadas del pan tostado.
Cubrimos toda la superficie con unas 2 cucharadas del queso.
Introducimos al horno, gratinamos hasta que se dore la superficie y servimos inmediatamente.

SAUTEED FILET MIGNON
Familia Molano


Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
Salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
Balsamic Vinegar Pan Sauce:
2 teaspoons minced garlic
1/4 cup dry vermouth
1/4 cup beef or chicken stock
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon butter (optional)
Salt and freshly ground black pepper

Preparation:
Season the filet mignon steaks generously with salt and pepper. Sprinkle with the rosemary.

In a medium, heavy skillet, heat the oil over medium-high heat. Put in the filet mignon steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep them warm while you prepare the sauce.

To make the Balsamic Vinegar Pan Sauce:
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter, if you wish. (It adds fat but gives the sauce a velvety texture.) Taste for salt and pepper. Pour over the filet mignon steaks and serve.


CREPES SUZETTE
Familia Perez - Gonzalez

Ingredients:
***Crepes :***
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch of salt
1/2 stick unsalted butter
vegetable oil for oiling pans
***Sauce:***
1/2 stick unsalted butter
3 tablespoons sugar
1 orange, juice and grated rind
1/3 cup orange liqueur (such as Cointreau or Grand Marnier)

Directions:
Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor . Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight.
Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.
Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce.
Warm liqueur briefly and pour over the pan of crepes.
Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.
This recipe from CDKitchen for Crepes Suzette serves/makes 4