Free Learning Curves 1 - French Cooking 101 by Olivia Rigal Page A

instrument.”
    “That’s basically the idea,” he said with a smirk.
    Ariane was aghast. She needed to make sure she understood him properly. “Are you telling me that if now I say yes, you’re going to say no?”
    “I’m not saying no, honey. I’m saying later… and that should make things quite interesting.”

    ❦

About the Author
    Born in Manhattan, Olivia Rigal spent her youth going back and forth between her French mother in France and her American father in the United States.  
    She lived and studied in both countries before settling in France to raise her family.  
    A writer and singer at night, she practices law in the daytime.
    Olivia has travelled throughout South East Asia and has a special fondness for Laos and Thailand. She loves nothing more than swimming in white waters or through the waves of the Atlantic Ocean in MacArthur Beach State Park close to her Florida home.

 
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I would appreciate it if you would help others enjoy it, too. Please, review it, with your favorite book provider.
    If you do write a review, please send me an email at
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Learning Curves will comprise 3 books:
- French Cooking 101,
- Advanced French Kissing,
- Detention.

Special bonus  

    SOUFFLÉ AU FROMAGE — CHEESE SOUFFLÉ
    Serves 4 as a main dish — 6 as a starter.
    Prepare in separate small bowls.
    * Butter4 oz (120g)
    * Flour4 oz (120g)
    * Whole milk4 oz (120g)
    * Grated Swiss cheese 8.5 oz (240g)
    * Butter4 oz (120g)
    * Flour4 oz (120g)
    - Eggs yolks 8  
    - A little extra butter and extra flour for the cooking dish  
    - Nutmeg, salt, and pepper

    Butter the inside of a large round cooking dish.
    Dust dish with flour.
    Warm up the oven to 350° F (180° C).
    Beat the 8 whites of the eggs till they are very firm.

25 minutes before serving :

    1) Melt the butter in a large saucepan at the lowest possible heat.
    2) Slowly add the flour and then the milk while constantly stirring. Do not wait until the butter/flour mix turns into a paste to add more milk but don’t pour all the milk in at once. You want to reach a creamy texture.
    3) Remove saucepan from heat and add the egg yolks one by one.
    4) When the mix is one unified color again, add the cheese, salt, and pepper to taste, and grate a quarter of a nutmeg.
    Now this is the only touchy part. Fold your mixture with the beaten egg whites and pour the mixture in your cooking dish. Place the dish in the center of the cooking rack in the middle of the oven. Close the door and go away for twenty minutes.
    You do not want to open the oven door to check on it before the twenty minutes have passed.
    Serve at once in cooking dish.

    See, what did I tell you? It’s simpler than pie.

CRÈME BRÛLÉE
    Serves 6 to 8.
      - Liquid cream   254 fl oz (750 cl)
    - Whole milk84 fl oz (250 cl)
    - Sugar0.33 pounds (150 g)
    - 6 large eggs
    - 2 large vanilla beans or 3 small ones (or artificial flavoring)

    Pour cream and milk in a saucepan and bring to a boil.
    Remove from heat and throw in the vanilla beans, opened in two, length-wise.
    Let it cool to room temperature.
    Mix the eggs and the sugar and gently pour in the cooled mixture.
    Pour mixture in small individual cooking dishes or one large shallow dish.
    Place on middle rack of the oven at 150°F (about 70°C) for twenty to thirty minutes.
    You’ll know it’s ready to come out of the oven when the cream jiggles a little when you shake the cooking dish.
    Let it cool until it’s time to serve.
    Dust with brown sugar and caramelize the sugar with a kitchen blowtorch or under the oven grill.
    Serve when sugar is bubbly.  

OLIVIA’S VINAIGRETTES
    For a very large salad bowl

    - One tablespoon of Dijon mustard
    - One tablespoon of balsamic vinegar, or better yet, cream of vinegar
    - Two tablespoons of olive oil
    - Salt and pepper to