food

Cinema e França em Casa

Ir ao cinema é caro, mas Frankie ensina como fazer um delicioso jantar para assistir um filme em casa com pipoca e sobremesa, por menos do que o custo de um ingresso de cinema! Depois, ele mostra que a comida francesa nem sempre é sofisticada e cara.

food

Cinema e França em Casa

Ir ao cinema é caro, mas Frankie ensina como fazer um delicioso jantar para assistir um filme em casa com pipoca e sobremesa, por menos do que o custo de um ingresso de cinema! Depois, ele mostra que a comida francesa nem sempre é sofisticada e cara.

Supplies

  • 5 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 3/4 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 (1-inch-thick) slices country bread
  • 6 slices deli ham
  • 1 3/4 cups Swiss cheese, shredded
  • 2 eggs
  • 2 pickle spears

Passo a passo

  1. In a saucepan, melt 3 tablespoons butter.
  2. Whisk in flour and cook for 1 minute, until smooth.
  3. Add milk in all at once, whisking until mixture becomes thick. Stir in salt, pepper and nutmeg. Set aside.
  4. Assemble the sandwich: Spread 2 tablespoons butter on slices of bread. Flip bread over and top with 2 tablespoons of the sauce. Sprinkle cheese over the sauce, followed by 3 slices of ham, then sprinkle more cheese. (It will be half a cup of cheese in total per sandwich.) Top with remaining slices of bread, butter side up.
  5. In a cast-iron pan, place sandwiches butter side down.
  6. Grill for 2 minutes or until golden brown, flip and cook for another 2 minutes.
  7. Turn off heat and top each sandwich with more sauce and remaining cheese. Place in the broiler to melt cheese.
  8. Meanwhile, heat a nonstick skillet on medium heat.
  9. Crack egg and cook sunny side up until white is set.
  10. Once cheese is melted, remove sandwich from broiler.
  11. Plate and top with egg. Serve with pickle.

Supplies

Bone Broth

  • 1 pound bones
  • 1 yellow onion, quartered
  • 2 carrots, washed and cut into thirds
  • 2 celery stalks, washed and cut into thirds
  • 2 tablespoons apple cider vinegar
  • 1/2 bunch parsley
  • 4 cloves garlic
  • 2 teaspoons black pepper
  • 6 cups water
  • 1 tablespoon kosher salt

Soup

  • 4 tablespoons unsalted butter
  • 3 large onions, thinly sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 slices French bread
  • 4 slices provolone cheese
  • 1 cup Swiss cheese, grated

Passo a passo

Bone Broth

  1. In a large stock pot, add all ingredients for broth. Bring to a simmer. Let simmer for a minimum of 2 hours, but up to 4 hours.
  2. Skim off any fat from top of broth. Strain. Season with salt at the end. Set aside. Freeze if not used within 5 days.

Soup

  1. In a large pot on medium heat, add butter. When melted, saute onion and salt until soft and caramelized, about 15 to 25 minutes. Do not brown.
  2. Add beef broth, soy sauce, salt and pepper. Simmer for 30 minutes.
  3. Preheat broiler.
  4. On a sheet tray, fill mug with soup (about 75 to 80 percent of the way up).
  5. Place 1 slice of bread on top of each mug.
  6. Next, layer with 1/4 cup Swiss cheese followed by 1 slice of provolone as a “hat” right over the top of the mug.
  7. Heat under broiler until cheese melts, is bubbling and browned.

Supplies

Crepes

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon kosher salt
  • Butter, for cooking

Sweet Crepes

  • 1/2 cup unsweetened cocoa
  • 1/2 cup granulated sugar
  • 2/3 cup water
  • 1/2 pound strawberries, sliced
  • 2 tablespoons powdered sugar

Savory Crepes

  • 3 tablespoons butter
  • 1 yellow onion, finely diced
  • 1 teaspoon salt
  • 1 pound white mushrooms, sliced
  • 12 ounces spinach
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese

Passo a passo

Crepes

  1. Preheat oven to 200 degrees.
  2. In a large bowl, whisk together flour, eggs, milk, mayonnaise and salt until smooth. If there are lumps pour through a sieve. Cover the bowl with plastic wrap and place the batter in the refrigerator for at least 30 minutes. The batter will keep in the refrigerator for up to 48 hours.
  3. Heat a 10-inch nonstick skillet over medium to high heat. Grease the pan with butter.
  4. Scoop 3 tablespoons of batter onto the skillet, swirling the batter to create an even surface.
  5. Cook the crepe for about 2 minutes, until the bottom is light brown.
  6. With a spatula, flip and cook the other side for another minute.
  7. Keep warm in the oven, with sheets of parchment paper in between each crepe, until serving.

Sweet Crepes

  1. In a medium saucepan over medium heat, combine cocoa, sugar and water.
  2. Bring to a boil and let boil 1 minute. Remove from heat. Let cool slightly.
  3. On a plate, lay crepe flat.
  4. Fill with strawberries, then roll up and drizzle with chocolate sauce.

Savory Crepes

  1. In a cast-iron skillet, melt butter.
  2. Saute onion with salt for 3 to 5 minutes.
  3. Add mushrooms and saute until soft, another 5 to 7 minutes.
  4. Toss in spinach and stir until wilted.
  5. Break cream cheese up into pieces and stir until melted. Sprinkle with pepper.
  6. Turn off heat. Let cool slightly.
  7. Fill crepe and fold over.

Supplies

Popcorn

  • 1/2 cup Popcorn kernels
  • 3 tablespoons coconut oil

Cheesy Herb Popcorn

  • 3 1/2 tablespoons olive oil
  • 3 thyme stems, leaves removed and finely chopped
  • 2 sprigs rosemary, finely chopped
  • 3 tablespoons Parmesan cheese

Spicy Buffalo Popcorn

  • 3 tablespoons butter
  • 2 teaspoons Tabasco
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt

Sweet Kettle Corn

  • 3 tablespoons butter
  • 2 tablespoons granulated sugar
  • 2 teaspoons water
  • 1 teaspoon kosher salt

Passo a passo

Popcorn

  1. In a large, heavy bottom pan, add oil and kernels. Turn heat to medium-high.
  2. With the lid off, wait for the first few kernels to pop.
  3. Place lid on pot and shake every 10 to 15 seconds. This makes sure it popcorn does not burn.
  4. When the popping slows down to a pop every 2 to 3 seconds turn heat off.
  5. Shake for another 10 seconds. Remove popcorn to 3 large bowls.

Cheesy Herb Popcorn

  1. In a saucepan on low heat, add olive oil, thyme, and rosemary.
  2. Swirl until herbs are coated and warm.
  3. Drizzle herbs over popcorn, sprinkle with Parmesan and toss to coat.

Spicy Buffalo Popcorn

  1. In a saucepan on low heat, melt butter.
  2. Whisk in Tabasco, paprika, and salt, until combined.
  3. Pour over popcorn and toss until nicely coated.

Sweet Kettle Corn

  1. In a saucepan, melt butter.
  2. Whisk in sugar until dissolved.
  3. Stir in water and salt.
  4. Pour over popcorn and toss well.

Supplies

  • 1 1/4 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 7 tablespoons cornstarch
  • 4 cups milk
  • 12 Oreo cookies, crumbled
  • 1 1/2 cups whipping cream
  • 4 tablespoons sugar

Passo a passo

  1. In a saucepan on medium heat, combine the sugar, cocoa powder, and cornstarch, then whisk to combine.
  2. Whisk in the milk until smooth and no lumps.
  3. Bring to a simmer, whisking frequently so as not to stick to the pan. Let cook for 3 minutes, until mixture begins to thicken. Remove from heat.
  4. Stir in vanilla. Let cool slightly.
  5. In small glasses, add crumbled Oreos.
  6. Top with pudding, then cover with plastic wrap.
  7. Refrigerate until firm, about 2 hours.
  8. In a large bowl, add whipping cream and sugar, whip until stiff peaks.
  9. Remove the puddings from the fridge and top with whip cream. Sprinkle crumbled Oreos on top.
  10. Serve and enjoy!

Supplies

Chicken

  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 pound chicken breast tenders

Mashed Potatoes

  • 2 pounds russet potatoes
  • 1 cup milk
  • 4 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Vegetables

  • 2 tablespoons butter
  • 1 white onion, small dice
  • 1 large carrot, small dice
  • 2 cups frozen peas

Passo a passo

Chicken

  1. Preheat oven to 425 degrees. Lightly grease a baking sheet.
  2. In small bowl, place flour. In another bowl, beat egg and water. In the third bowl, add breadcrumbs and Parmesan. Mix together.
  3. Next, take your chicken tender and coat it first in the flour, then dip into egg mixture, let excess egg drip off.
  4. Switch hands and coat in the breadcrumb-cheese mixture.
  5. Then, place on cookie sheet. Repeat for remaining strips.
  6. Bake for 15 to 20 minutes, turning once, until golden brown.

Mashed Potatoes

  1. In a large stockpot, add cold water and potatoes. Bring water to a boil. Cook until easily pierced with a fork. Drain.
  2. With a masher, mash potatoes with milk, butter, salt, and pepper, until smooth.

Vegetables

  1. In a cast iron, add butter and sauté onions and carrot, until soft, about 5 to 7 minutes.
  2. Stir in peas, and cook until peas are warm and defrosted.
  3. Sprinkle with salt and pepper.