Patranque Bread And Bacon Pancake From France Food

PATRANQUE (BREAD AND BACON PANCAKE FROM FRANCE)

Steps:

• Remove the crusts from the bread & crumble coarsely. If the bread is very stale, it may be softened w/a sml amt of water. Slice cheese thinly. Set the bread & cheese aside.
• Cut the bacon into very sml pieces & cook in a non-stick frying pan over mod-heat till they are completely transparent & begin to crisp.
• Add bread to the pan & stir about to soak up the fat from the bacon & break up more.
• Add garlic. When it begins to brown, add cheese slices & stir well.
• Reduce heat, add salt & pepper to taste & allow to brown for about 10 minutes.
• When a crust has formed, turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes.
• Slide pancake onto a plate, divide in 4 portions & serve immediately.
• SERVING SUGGESTION: Just a green salad was suggested, but I see mushrooms sauteed in garlic as another good choice to accompany this dish w/the salad.

BRIE-STUFFED PANCAKES WITH CRISPY BACON

Steps:

• Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
• Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

BACON PANCAKES

Steps:

• Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
• In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
• Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.

QUICK CASSOULET

Steps:

• In a large, lidded stovetop casserole, heat the oil over medium-high heat.
• Brown the chicken, and remove.
• Brown the sausage.
• Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
• Drain off the fat.
• Stir in the wine, bay leaf, thyme and pepper.
• Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
• Stir in the beans and heat through.
• Sprinkle parsley on top.
• NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.

CORNMEAL & BACON PANCAKES

Steps:

• Mix together cornmeal, flour, salt, and baking powder.
• In a separate bowl, beat the egg, add milk, then bacon fat.
• Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon.
• Cook pancakes in a skillet or griddle and serve with butter and maple syrup.

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)

Steps:

• Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
• Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
• Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
• Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.

OVEN-BAKED SWEDISH BACON PANCAKE (FLASKPANNKAKA)

Steps:

• Preheat oven to 450°F.
• To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
• Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
• In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
• Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
• Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
• Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
• Serve at once. Dust with powdered sugar and serve with berries and whipped cream.

BUCKWHEAT BACON PANCAKES

Steps:

• Stir together flours, sugar, baking powder, baking soda, and salt.
• Add egg, buttermilk, and 2 tablespoons oil and stir just until blended.
• Stir in bacon.
• Heat a griddle or large heavy skillet over moderate heat until hot, then lightly brush with remaining 1/2 tablespoon oil.
• Use @ 1/4 cup batter per pancake, pour batter onto griddle and cook, turning over once, until golden.

CHIPA GUAZú- CORN PANCAKE FROM PARAGUAY

Steps:

• In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
• Grate the corn grains or blend it only shortly. They still should have some texture.
• Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
• Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
• Let this stand for five minutes and cut in pieces before serving it.
• Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!