Best French Twist Recipes

FRENCH'S GREEN BEAN CASSEROLE W/A LITTLE TWIST!

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In either a 1 1/2 quart casserole dish or a dish of your choosing combine all ingredients except for 2/3 cup of French's Cheddar French Fried Onions.
• Bake for 30 minute.
• Top with the remaining 2/3 French's onions and bake for 5 more minutes or until golden.
• Serve or bring to a friends and enjoy! :).

FRENCH ONION SOUP WITH A TWIST

Steps:

• Slice onions, leeks and shallots very thinly.
• Heat butter in soup pot just until melted.
• Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
• Sprinkle in flour and stir until traces of flour disappear.
• Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
• Boil at moderately high heat, stirring constantly for 1 minute.
• Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
• Taste soup; add salt and pepper if desired.
• Turn soup into individual broiler-proof bowls.
• Toast baguette slices in toaster oven until crisp.
• Place baguette slices on top of soup in bowls.
• Sprinkle top of each bowl with a generous amount of cheese.
• Place bowls under broiler until cheese melts and turns brown and bubbles.

FRENCH POMMES ANNA WITH A TWIST (AND VIDEO)

Steps:

• Chef's Note: Click here to view the video of this recipe. http://youtu.be/kMEhMzLhozs
• Chef's Note: There are two twists to this classic French recipe: 1. We will not be using the traditional pan: A special double baking dish made of copper called la cocotte à pommes anna. It consists of upper and lower halves, which fit into each other so that the whole vessel with its contents can be inverted during cooking. 2. We will be making these as individual servings in nice white ramekins. The size of ramekins is 4.5 inches across by 2-inches tall.
• Peel the potatoes.
• Chef's Note: In a traditional pommes anna, the potatoes are peeled and then trimmed into cylindrical shapes. That way every slice is exactly the same size. And that makes the presentation look good. Here's what I do... I peel the potatoes, and then when we slice them, I save the good slices for the top and bottom, and hide the misshapen ones in the middle.
• Slice the potatoes into thin, 1/16-inch (0.2cm) slices.
• Chef's Tip: The only way that you're going to do this, without driving yourself crazy, is with a mandoline, so that the slices are of uniform thickness. You can purchase a professional French mandoline for hundreds of bucks, or you can pick up a small Japanese slicer (mandoline) for about ten bucks.
• Chef's Note: Do not immerse the sliced potatoes into a cold water bath, as some recipes suggest. We want those potato starches left on the slices, and they will help to bind the dish together.
• Separate the nice perfectly round slices from the misshapen ones into two piles.
• Cut a piece of parchment paper into a round that fits on the bottom of the ramekin.
• Brush a bit of clarified butter on the bottom of the ramekin, place the parchment paper inside, and brush a bit more butter onto the top of the paper.
• Here's where the fun starts: Take some of the good potato slices, and arrange them in a counter clockwise circle around the bottom of the ramekin (see the video).
• Add another layer of potatoes; this time clockwise, then more butter, salt and pepper.
• Continue the layering process until the ramekin is about 3/4 full. Don't forget to finish with the good potato slices, and put the odd ones in the middle.
• Finish with another dash of butter, salt and pepper.
• Place a rack in the middle position, and then preheat the oven to 350 (176c).
• Add the covered potatoes and cook for about 30 minutes... Then, remove the foil, increase the temperature to 425 (218c), and continue to bake for an additional 30 minutes.
• Chef's Note: The first 35 minutes (covered), steams and softens the potatoes, the next 30 minutes (uncovered), crisps them.
• Remove from oven, allow to cool for 15 minutes, and then invert the ramekin onto a plate, and serve with your favorite, fish, poultry, beef, or whatever. Enjoy.
• Keep the faith, and keep cooking.

FANTASTIQUE JAM JAR FRENCH DRESSING - WITH A TWIST!

Steps:

• Select a clean bottle preferably with a lip OR, as I often do, a clean jam jar!
• Carefully measure all the ingredients into the bottle or the jam jar.
• Give it all a good shake - making sure the lid is on securely!
• Store in a cool and dark place.
• Note: I do store this in the fridge when it is really hot.
• It is also great to drizzle over roasted vegetables or to add to potato salad.

FRENCH TWIST

Steps:

• Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan.
• In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
• Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
• In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
• Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten.
• Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
• Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan.
• Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
• Remove the French toast from the hot-water bath, cut into wedges and serve warm.