Master Chef Challenge #2 - French Challenge, Part One

FRENCHILADAS

Crepe Batter

1 Cup flour

1/4 tsp salt

1 tsp vanilla

3 large eggs, lightly beaten

2 cups milk

3 tbsp melted butter

Sift flour and salt into bowl

Add vanilla to beaten eggs and whisk to incorporate.  Pour over flour and mix well with wooden spoon.

Add milk and incorporate using whisk.  Mix in butter.

Pour batter through sieve into clean bowl.  Cover w/ sheet of plastic wrap touching surface and refrigerate 2 hours.  (I froze for half an hour and it was fine.)

Bring to room temp before using.

Mornay Sauce

4 tbsp butter

4 tbsp flour

2 cups milk, heated

1 small onion

1 clove

1/3 cup Gruyere cheese

3 tbsp grated Parmesan cheese

Morton’s Nature’s Seasoning

pinch of nutmeg

Heat butter in saucepan over medium heat.  Sprinkle in flour, mix well and cook 1 minute over low heat.

Incorporate milk, and season with Seasoning and Nutmeg.  Stud onion with clove and add to sauce.

Increase temperature to bring to boil, then simmer 12 minutes over low heat (or until it starts to thicken).  Stir frequently with whisk.

Remove studded onion.  Pass sauce through sieve into clean saucepan.  Stir in both cheeses and simmer 2 minutes.

(My sauce turned out way to think so I added heavy cream and milk to thin and it turned out fine.)

Bechamel Sauce

1 small onion

1 small carrot

1 celery stick

bay leaf

dash of thyme, parsley, and rosemary each

6 black peppercorns

pinch of nutmeg

1 1/4 cups milk

2 tbsp butter

1/4 flour

2 tbsp heavy cream

Morton’s Nature’s Seasoning

Peel and finely chop vegetables.  Put the vegetables, flavourings, and milk in a saucepan.  Bring to boil.  Remove from heat, cover and let infuse 30 mins.

Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to the heat and cook for 1-2 mins, stirring, to make a roux.

Reheat the flavoured milk until almost boiling.  Strain into a bowl, pressing the vegetables with the back of a spoon to extract the juices.

Off the heat, gradually blend the milk into the roux, stirring vigorously after each addition.  Bring to boil and stir continuously until the sauce thickens.  Simmer gently for 3-4 mins.

Remove pan from heat.  Season with Morton’s to taste and stir in cream.

Roast Beef

Roast

1/2 package of McMillans Au Jus Gravy mix.

1 1/2 cups water

TO BE CONTINUED!

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