The Chez Francois Cookbook

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9780910155199: The Chez Francois Cookbook
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Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Franois Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of L'Auberge Chez Franois, acclaimed "Best Restaurant in Washington" for fifteen straight years by readers of The Washingtonian magazine.

Now everyone, not only those fortunate enough to dine at Chez Franois, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some favorite new recipes developed since the previous edition, especially in its selection of pastries and desserts. From subtly blended soups to splendorous desserts his cookbook offers everyone an Alsatian culinary experience. The familiar and the serendipitous take their place side by side.

In keeping with his tradition of personally overseeing every aspect of preparation, Franois Haeringer has reviewed all the recipes for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by "Monsieur Franois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor.

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About the Author:

Jacques Haeringer is the oldest son of Franois Haeringer, Proprietor of L'Auberge Chez Franois in Great Falls, Virginia. Jacques graduated in 1972 from Virginia Commonwealth University and completed his culinary apprenticeship in Europe. He returned to Virginia to become chef de cuisine at L'Auberge. He lives in Great Falls with his children Madeleine and Marc.

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Broiled Lobster Stuffed with Crabmeat Serves 2 2 11/2 pound live Maine lobsters Salt and pepper 1/2 teaspoon mild paprika 3/4 cup ( 11/2 sticks) plus 2 tablespoons butter 2 teaspoons lemon juice 112 pound lump crabmeat 1 teaspoon finely minced shallots 1/2 teaspoon lemon juice 112 teaspoon chopped parsley

Preheat broiler. Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down and through the center of the head and tail, splitting the lobster in two. Remove and discard the stomach sac behind the eyes and the intestinal vein in the center of the tail. Remove the claws and crack them with the blunt side of the knife blade. Place the split lobsters in a shallow baking pan, lightly salt and pepper them, and dust with paprika. Dot each lobster half with 1/4 stick butter and sprinkle with 1/2 teaspoon lemon juice. Place under broiler for 5 minutes, then reduce heat to 4 2 5 degrees and finish cooking the lobsters in the oven for approximately 5 more minutes; this method prevents the delicate meat from drying out. While the lobster is cooking, carefully remove any pieces of shell from the crabmeat, retaining as many large lumps as possible. Melt the 2 tablespoons of butter in a small saut pan. When the butter begins to brown, add the shallots, cook a few seconds, and then add the crabmeat and a pinch of salt and pepper. Toss gently and add the lemon juice and chopped parsley. Set aside. Wipe out pan and brown the remaining 1/2 stick of butter. Remove lobsters from oven and place on two warm plates. With the aid of a rubber spatula, pour the pan juice over the lobsters. Portion the crabmeat into the lobster halves. Serve with the brown butter and lemon wedges. Monsieur Franois's hint to the home cook: The lobster will be most appreciated even without the crabmeat.

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Other Popular Editions of the Same Title

9780935437515: The Chez François Cookbook: Classic Edition

Featured Edition

ISBN 10:  0935437517 ISBN 13:  9780935437515
Publisher: Bartleby Press, 2017
Hardcover

9780131296930: The Chez Francois Cookbook

Simon ..., 1986
Hardcover

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