Tasty Steak Recipes

Steaks are the simplest to make amongst all the meats. Tender steaks like the sirloin plus the T-bone are likely to be grilled. Most recipes differ in marinade which is to be applied to steak. Marinades utilize wine, lemon juice, soy sauce, tomato juice, etc; and even fruits such as papaya and pineapple.

It is very suggested that you marinade the steaks to the minimum of 6 hours to the maximum of one day before placing over the grill. The time limit of marinating the steals completely depends upon the steak recipes. A charcoal grill is the most effective bet to obtain restaurant-comparable flavor. Based on the gentleness of the steak, they are turned twice or thrice to have the specified level of doneness. Steaks really should not be disturbed if they are grilling, as this doesn't permit the coating to form on their sides. Also they really should not be poked with forks as this might allow the juices to run out of the steak.

Among the most effective known recipes of steak preparation is the Buf au Poivre, literally meaning 'Beef with Peppercorn', a standard French recipe. This is definitely an unique dish, which uses just the prime cuts of a filet mignon.

First and foremost, you need to sprinkle some kosher salt over the 1" thickness steaks of beef. Then peppercorns are crushed and patted onto both sides of the steak. Steaks readied in such a manner are then put on a 12" skillet pan over a medium fire. The fillet steaks are likely to be required to make for at least 8 to 10 minutes on both sides. Although, a meat thermometer is generally utilized to test the doneness of the steaks, practiced people can just touch the meat and check its doneness. Then mustard and cognac is included with the skillet and further cooked for roughly thirty seconds.

Usually, every culture has their own authentic and traditional steak recipes. The Asian generally make this enormously scrumptious rotisserie style steak recipe that is cooked by utilizing soy sauce and peppers. Asians are well-known for their several delectable kababs recipes. The Irish merge steak and bacon together with raisins to prepare a spicy-sweet recipe called the Steak and Guinness Pie.

Further, Swiss people usually serves their salsa steak recipes with a few hot mushroom soup. Though, the most popular and delectable steak recipe is the one which originates from La France. The French have tested and mastered several epicure recipes. Despite there being numerous hundreds of steak recipes all across the world, Americans focus on the humble grilled steak, which is just as tasty as any of another high-brow names going around.

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French Cuisine Influenced By Egypt

People who taste the various recipes of French cuisine are sure to fall in love with French food and most people who love French food are quite surprised when they hear that French cooking is greatly influenced by Egyptian cooking. This is because French cooking has been influenced by Egyptian cooking to a great extent because of the trade that took place between the two nation's centuries ago. This can also be seen in Italian cooking where you will find plenty of orient influence in many of their recipes.

Napoleon Bonaparte who ruled France is a prominent figure who played an important role when it comes to introducing Egyptian influence in French cooking. It was he who encouraged this to a great extent. Napoleon Bonaparte tried to conquer Egypt as early as 1798 and it was this historical adventure that brought about the introduction of various Egyptian recipes in French cooking. There were 400 ships carrying nearly 34000 soldiers who were pressed into service to conquer the Port of Alexandria and other places in Egypt. But the whole operation proved to be a disaster but it ended up with many soldiers developing a taste for Egyptian food and bringing back recipes with them when they returned home.

An important influence of Egyptian cooking is the use of wine to soften meats and also to change the feel of vegetables. Many people think that it is part of French cuisine but actually wine has been in use by Egyptian and Mediterranean people in their cooking for many centuries. Bamya is a dish which consists of okra and meat made into stew. Though this is unique to the Egyptians it can also be found in French cuisine. Here is this recipe the okra's slimy texture needs to be removed and to do this the okra gets trimmed at its head which is conical in shape and the vegetable pieces are soaked in a mixture of vinegar and red wine for half an hour.

Fish is actually a major staple diet in Egypt and it is also found to a large extent in French cuisine. Most French cuisines contain at least a single dish made of fish. The Mediterranean Baked Fish is originally an Egyptian dish and it is quite a great favorite in France and is often referred to as "Poisson 'a la grecque " but the credit goes to the Greeks as having come up with this unique recipe than the Egyptians. But it has been clearly established that the original recipe comes from the kitchens of Egypt.

The various spices and cooking methods which are used for French cooking are mainly due to the Egyptian influence. France has many great recipes which are truly unique to its own culture but it can also be said that many of the famous French recipes have Egyptian influence.

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French Cooking Recipes

I will share with you four simple but proven French cooking recipes for your enjoyment this is just very few of several hundreds of French recipes you can download online

Baked Tomatoes With Provençale Stuffing

4 Servings

Ingredients

4 md tomatoes - unpeeled,cored, pulp removed
1 T  olive oil
3/4 c  onions,Chopped
cloves garlic,minced
2 1/2 T  fresh parsley,Chopped
2 t  fresh basil,Chopped
1 1/2 t  fresh thyme,Chopped
1/2 t  salt
1/4 t  black pepper
3/4 c  bread crumbs
1/4 c  plus 2 tablespoons Parmesan cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to leave whole shells. Heat skillet with oil to medium heat and saut onion and garlic for about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later. Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese. Bake for about 15 minutes.

Blender Hollandaise (French Cooking Recipes)

10 Servings

Ingredients

egg yolks
1 1/2 T  lemon juice
1/4 t  salt
ds cayenne pepper (or white) o pepper
1 T  water,boiling
1/2 c  butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups

Brioches(French Cooking Recipes)

Ingredients

2 1/4 c  flour,Sifted
1/2 c  milk to lukewarm (or 105 to) Heated 115 de
1 pk active dry yeast
1 T  sugar
egg yolks whole egg
6 T  butter,melted and cooled

In a large mixing bowl, place flour.  Make a well in the center and pour in the 1/2 cup milk.  Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5  minutes).  With 2 spoons stir together liquid and dry ingredients.  Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).

Mix in egg yolks and butter.  Add lukewarm milk, a little at a time, until a workable dough is formed.  With a wooden spoon, work dough until smooth and shiny, (5-10  minutes).  Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees.  Punch down dough.

With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls.  Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.

Cabbage Stuffed With Provençale Stuffing (French Cooking Recipes)

4 Servings

2 c  Provençale Stuffing,(see recipe)

8 lg green cabbage leaves

1/2 c  smoked Provolone,Grated cheese

1/2 c  dry white wine, water or broth

1 lg tomato,peeled and chopped

1/4 t  caraway seeds

Salt

Black pepper

Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm.

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Coq au vin - Recipe

I have been trying to present cuisines from a variety of countries, and the recipe below is no exception. Coq au vin literally means "rooster in wine" en Français. I use chicken in my recipe, but this classic French stew is typically made with old rooster. Old roosters apparently create a rich broth for what eventually becomes the gravy/sauce. There are hundreds of variations throughout France, but I think you will find the recipe below to be fit for special occasions.


Ingredients (serves 5):

1 bottle (750 milliliters) – dry red wine (preferably a French wine like Beaujolais)
1 – large onion, chopped
1 – large carrot, chopped
4 sprigs – thyme
5 sprigs – Italian parsley
1 – bay leaf
5 to 6 pounds – chicken legs, breasts, wings, and backs (leave skin on) – about 2 of each part
8 ounces – bacon slices, cut into ½ inch pieces
2 tablespoons – butter
3 cloves – garlic, minced
2 tablespoons – unbleached all purpose four
1 - shallot, chopped
1 pound – button mushrooms cut into quarters
Salt and pepper to taste
10 – French baguette bread slices 1-inch thick


Preparation:
Gently mix the wine, onion, carrot, parsley, thyme, and bay leaf in a large bowl. Immerse the chicken pieces in the mixture, cover, and refrigerate for 24 hours.

Chicken and vegetables ready to marinate

The next day, remove the chicken to a bowl or plate. Strain the wine from the vegetables and set both aside. In a large Dutch oven, cook the bacon for about 10 to 15 minutes over medium heat until it is crispy. Remove the bacon with a slotted spoon to a plate covered with a paper towel to drain.

Sliced and cut bacon

Place 2 tablespoons of the bacon fat from the pot into a small bowl and pour off the rest. In the same pot, add 1 tablespoon of bacon fat and 1 tablespoon of butter and allow the butter to melt over medium-high heat. Add half the chicken pieces to the pot and cook until they have browned, about 5 minutes per side.

Chicken parts browning.

Remove and repeat with the second half of the chicken pieces. Once all the chicken has browned and been removed, add the vegetable reserve and cook until browned, about 12 minutes.

Vegetables browning

Make sure to scrape the bits off the bottom of the pot when stirring the vegetables. Add the garlic and cook for one minute stirring. Add the flour and stir for an additional 2 minutes (do not allow the flour to burn). Add the red wine reserve to the pot and stir to remove bits and cooked flour from the bottom of the pot. Turn the heat to medium low and simmer covered for 45 minutes.

In a frying pan, add 1 tablespoon of butter and 1 tablespoon of bacon fat and allow the butter to melt over medium heat. Add the shallots and cook until browned, about 10 minutes. Add the button mushrooms and continue to sauté the mixture for an additional 10 minutes (the mushrooms should turn golden brown but not completely lose their moisture).

Meanwhile toast the bread on a baking sheet in the oven at 350 degrees F for about 10 minutes, until brown. Once the vegetables and chicken in the pot have simmered until the chicken is cooked, remove the chicken to a bowl. Once again, strain the liquid and discard the vegetables. Let the oil separate from the strained liquid and discard (see photo).

Remove the oil from the sauce

Place the liquid back into the pot and boil until the liquid is reduced to a sauce, about 10 minutes. You can boil longer if you want a thicker sauce. Add salt and pepper to taste and then add the bacon, shallots, and mushrooms to the sauce and cook over medium heat until the ingredients are heated, about 5 minutes. Meanwhile, remove the skin from the chicken pieces. Place one or two pieces on each of five plates along with 2 slices of the toasted bread. Cover both the bread and chicken with the sauce and serve hot.

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French Toast Recipe for the Family

It's 8AM and your kids are screaming and jumping because they need the most important part of their day, breakfast. There's many good breakfast recipes around, but a simple one is the good old French toast.So while your kids are running around and calling "mommy!"  you can swiftly open up the fridge and pull out 2 eggs and some milk. Then move yourslef close to the cupboards and pull out the all mighty French bread. Now your kids are probably wondering what your going to make them. This usually ends up calming them down and eagerly waiting to see what your preparing.

Crack both eggs into a medium bowl, but don't get any shell inside. Add a tiny bit of milk in the bowl, just use your eye and estimate half the size of your fist. Make sure you had the pan hot and ready. Mix the eggs and milk till well battered and then dip your French bread inside of it till it soaks up nicely. Then splatter that on a hot pan and flip over when you feel its golden.

After having about 6 pieces of French toast cooked and ready to serve, place this on the table with some maple syrop and watch your kids devour it. If you wanted a quick and easy recipe to make, this one is the one. Call it what you want, but this is the easiest French toast recipe. This can be repeated the next morning, or if you like try a new breakfast recipe.

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French Bread Lasagna Recipe

For a really different take on the Italian classic, Lasagna, try this unique recipe for French Bread Lasagna.  Instead of lasagna noodles, this recipe calls for half-inch thick slices of French bread.  Tell the kids you are having an international meal to really peak their interest.  Explain that lasagna is usually an Italian dish but this is made with French bread and being eaten in their American kitchen.  Have a little fun with the concept and talk to the kids about the different cultures while you enjoy this meal.


FRENCH BREAD LASAGNA


1 lb lean ground beef


1/3 cup chopped onion


1/3 cup chopped celery


2 garlic cloves, minced


14 slices french bread (about 1/2" thick)


4 large tomatoes, sliced about 1/2" thick


1 tsp dried basil


1 tsp dried parsley flakes


1 tsp dried oregano


1 tsp dried crushed rosemary


1 tsp garlic powder


3/4 tsp salt


1/2 tsp fresh ground black pepper


2 tsps olive oil, divided


3 tbsps butter


3 tbsps all-purpose flour


1 1/2 cups milk


1/3 cup grated Parmesan cheese


2 cups shredded mozzarella cheese


In a skillet, brown the beef with the onion, celery, and garlic; drain well and set aside.  Toast bread and line the bottom of an ungreased 13x9x2-inch baking pan or dish with 10 of the slices.  Top slices with half of the meat mixture and half of the tomatoes.  Combine the basil, parsley, oregano, rosemary, garlic powder, salt, and pepper; sprinkle half of the mixture over the tomatoes.  Drizzle with 1 teaspoon of the oil.  Crumble remaining bread slices over the top of the spices and oil.  In a saucepan over medium heat, melt the butter and stir in the flour until smooth.  Gradually stir in milk and bring to a boil.  Cook and stir until thickened and bubbly, about 2 minutes.  Remove from the heat, stir in Parmesan cheese.  Pour over the casserole.  Top with the mozzarella cheese.  Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly and cheese is golden brown.


Yield: 8 to 10 servings.

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Learn Easy Dinner Recipes

People don't have the time to prepare the food Julia Child used to show on her cooking program. It's a different world. Now instead of the fancy French cooking of Julia's day, food TV features easy dinner recipes. That doesn't mean bland. In fact, some of the French recipes are so rich that people couldn't even eat them every day. There is more than television as a source for these dinner cooking ideas. There's a lot of food online. Sure cooking shows have web sites but there's more than those. Simple meals, healthy meals, even meals cooked on car engines are featured. In fact there are thousands of online sites for ever type of food or meal subject. It would take a life time to read it all.

Easy isn't bland. Simple meals aren't bad tasting. Hot dogs are easy, but maybe a little boring. Then try some corn dogs. Kids love them, and they're not hard to prepare. Some corn meal, flour, milk, salt and sugar, coat the dog, fry it. Make it more authentic by inserting a stick. But corn dogs aren't very healthy. Simple foods don't have to be unhealthy foods. Broiled chicken is nice in a salad. That's a simple meal. It's also healthy and delicious. Try it with chicken soup. Salads can be made from almost anything. Use leftover ham, diced, some hard boiled eggs, and a pre-mixed salad from the store as a supper.

Now for some history. Back in colonial times supper and dinner were two meals. Physical work required a late afternoon meal, called dinner. Supper was the heavier meal at the end of the long, hard day. Over time dinner and supper became the same meal. However supper and dinner are still separate for some people in 2008, especially for people who perform physical work. Separating supper from dinner isn't necessary. But you can try lighter, traditional dinner style meals at supper time (or does your family call it dinner?) Who cares? Easy dinner recipes can make it fantastic.

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