Winners of Bon Appetit and Yummy Reader Recipes

We have our winners of Sandra Byrd’s book, Bon Appetit:  Congratulations to Lisette of Houston, TX, and Brittney of Daly City, CA!  Thanks to everyone who entered.  Remember, if you didn’t win, you can buy the book (and her first book in the French Twist series, Let Them Eat Cake, on www.amazon.com and your other favorite booksellers. 

Two of our readers took me up on the offer to double their changes of winning by submitting recipes for French food.  This paid off for Brittney!  Below are the recipes from the readers, as well as a recipe of my own.  After seeing the Disney movie, Ratatouille, I had to find the recipe and try it.  It’s traditionally a VEGAN option (how cool is that?!) with lots of healthy veggies.  Thank you to Brittney and Yan for their contributions.

 Brittney of Daly City, CA, supplied the following recipe: 

Crème Brûlée
– 8 eqq yolks

– 80 g (1/3 cup) sugar; for the initial mixture

– 500 ml (2 cups) heavy cream

– 6 ml (1 teaspoon) of vanilla extract

– 60 g (½ cup) sugar; for the caramel at the end

– Preheat oven to 150ºC (300ºf)

– Put the egg yolks and sugar into a large bowl. Mix (or whisk) until the sugar is completely dissolved. At this point, the mixture should be thick and pale yellow.

– Add the cream and vanilla extract to the bowl and mix them in thoroughly.

– Strain the mixture into a bowl. The strainer will remove any clumps in the mixture. Use a spoon to skim off any foam or bubbles.

– Divide the mixture among 6 ramekins (see note on ramekins below).

– Place the ramekins in a large pan and add water to the pan. The water should be about half the height of the ramekin. Make sure that you don’t spin any water into the ramekins. Some people put hot water (e.g. heat some up in a hot water kettle) into the pan instead of cold water. This shortens the cooking time and in some cases (depending on your ramekin) gives a more even finish.

– Put the pan in the preheated oven until the custard is set at the edges of the ramekins but still loose in the centre . In other words, the custard should be firm at the edge of the ramekins, but like jello in the centre. This will take about 50-60 minutes, with the exact time depending on the shape and size of the ramekins.

– Remove from the oven. Take the ramekins out of the pan and allow them to cool for at least 2 hours.

– When ready to serve, sprinkle the remaining sugar over the tops of each custard (the sugar should be divided evenly among the 6 ramekins).

– Melt the sugar until it starts to caramelise (the sugar turns brown, but not black). This is best done with a small hand-held torch. If you don’t have a torch, put them under the oven grill until the sugar caramelises.

– Put the ramekins back into the fridge for a few minutes before serving, to allow them to cool.

Yan of Philadelphia, PA, supplied this recipe:

Crepes

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Makes up to 8 servings, you can also add some cinnamon or vanilla extract.

Fill them with fresh fruit, drizzle on some chocolate, and a dollop of whipped cream and it makes a great dessert or for breakfast if you want!

Yours truly supplied this recipe, inspired by Disney!

Ratatouille

 1/2 cup olive oil

2 large onions, sliced

2-3 cloves of garlic, minced

1 medium-sized eggplant, cut into 1-inch cubes

4-6 medium sized zucchini, thickly sliced

2 red and/or orange peppers, seeded and cut into chunks

2 tsp. salt

1 tsp. basil

1/4 cup fresh minced parsley

4 large tomatoes, cut in chunks 

Over high heat, heat olive oil in a large pan or Dutch oven. Add onions and garlic and cook until softened but not brown.

Stir in eggplant, zucchini, peppers, salt, basil and parsley. Add a little more oil if needed to keep the veggies from sticking.

Cover and cook over medium heat for 30 minutes, stirring occasionally. Stir gently and carefully to retain shape of veggies as they soften.

Add tomatoes. Stir gently. Add more oil if sticking.

Cover and cook over medium-low heat for an additional 15 minutes, stirring occasionally.

Best if served a day or more after preparation so the flavors blend. Can be served hot, cold, or at room temperature.

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