Common Dishes

Baguette (French Bread)

Ingredients

• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten

Procedure

1. Grease two cookie sheets.
2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.
3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.
4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.
5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.
6. Dip your fist in flour and push your fist into the center of the dough to "punch" it down. Remove from the bowl, and knead 3 or 4 more times.
7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.
8. Carefully slash the top diagonally every few inches with a knife.
9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.
10. Preheat oven to 400°F. Bake loaves for 10 minutes.
11. Lower heat to 350°F and bake 20 more minutes.

Baguette Sandwich

Ingredients

• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)

Procedure

1. Slice the baguette in half lengthwise.
2. Spread one half with mayonnaise or mustard, depending on preference.
3. Arrange sliced cheese and ham over the mayonnaise.
4. Slice the sweet pickles in half, and arrange on ham.
5. Top with sliced tomato and lettuce.
6. Wrap in plastic wrap and carry for lunch away from home.

Serves 1 or 2.

A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).

EPD Photos

Soupe à l'Oignon Gratinée (Onion Soup)

Ingredients

• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper

Procedure

1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
2. Brown the onions for about 5 minutes.
3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
4. Add the wine (if desired) and the water.
5. Add salt and pepper to taste.
6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
7. Simmer for 20 minutes.
8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.

Serves 4.

Croque-Monsieur (Ham and Cheese Sandwich)

Ingredients

• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper

Procedure

1. Preheat oven to 400°F.
2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.
3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.
5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.
6. Bake for 15 minutes, or until the cheese is melted and crusty.
7. Serve on 4 plates. Cut sandwiches into halves or quarters.

Serves 4.

These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.