Angela needs to make some authentic French food to take to her French class.
I think it is next week that she needs it. Her class is 2nd period so it
could sit out at room temp. for a couple of hours. But there is no way to
reheat it. It needs to be not too terribly heavy as she needs enough for
the whole class. Not sure how many are in there but probably around 30.
The easy stuff I can think of is probably too typical and I fear that many
others might bring the same. Such as something with choux pasty or
something with puff pastry like Palmiers. I know that macrons are a hot
item these days but seeing as how they are made with almonds, she couldn't
eat them. Meringues would also be easy to make but perhaps too common? And
probably the same for truffles, especially since one of the teaches from her
Jr. High used to make and sell them to earn money for the school.

I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
butter cookie with egg whites that is put down in strips with a pastry bag
or cookie press. After baking, they are dipped in semi sweet chocolate.

Any other ideas? I figured they would be getting tons of sweets so was
trying to think of something not sweet. Salad Nicoise comes to mind but I
fear that the composed element of it might get kind of wrecked after a ride
on the school bus and being carried all over school.

I am just not very familiar with French food and some of what I see on the
Internet doesn't look too authentic. I realize that just because it has the
word French in the name, doesn't mean it is really French.

The class is mostly girls so she said anything with a squick factor would be
out. Such as escargot. Does the recipe I found sound like a good idea? Or
can you think of anything else? It also has to be fairly easy to make since
her cooking/baking experience is almost non-existent. Thanks!

On 2014-06-04 4:04 AM, Julie Bove wrote:
> Angela needs to make some authentic French food to take to her French
> class. I think it is next week that she needs it. Her class is 2nd
> period so it could sit out at room temp. for a couple of hours. But
> there is no way to reheat it. It needs to be not too terribly heavy as
> she needs enough for the whole class. Not sure how many are in there
> but probably around 30. The easy stuff I can think of is probably too
> typical and I fear that many others might bring the same. Such as
> something with choux pasty or something with puff pastry like Palmiers.
> I know that macrons are a hot item these days but seeing as how they are
> made with almonds, she couldn't eat them. Meringues would also be easy
> to make but perhaps too common? And probably the same for truffles,
> especially since one of the teaches from her Jr. High used to make and
> sell them to earn money for the school.
>
> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
> butter cookie with egg whites that is put down in strips with a pastry
> bag or cookie press. After baking, they are dipped in semi sweet
> chocolate.
>
> Any other ideas? I figured they would be getting tons of sweets so was
> trying to think of something not sweet. Salad Nicoise comes to mind but
> I fear that the composed element of it might get kind of wrecked after a
> ride on the school bus and being carried all over school.
>
> I am just not very familiar with French food and some of what I see on
> the Internet doesn't look too authentic. I realize that just because it
> has the word French in the name, doesn't mean it is really French.
>
> The class is mostly girls so she said anything with a squick factor
> would be out. Such as escargot. Does the recipe I found sound like a
> good idea? Or can you think of anything else? It also has to be fairly
> easy to make since her cooking/baking experience is almost
> non-existent. Thanks!


No. It is not a good idea. There might be someone in the class who is
allergic to cats.

"Dave Smith" > wrote in message
...
> On 2014-06-04 4:04 AM, Julie Bove wrote:
>> Angela needs to make some authentic French food to take to her French
>> class. I think it is next week that she needs it. Her class is 2nd
>> period so it could sit out at room temp. for a couple of hours. But
>> there is no way to reheat it. It needs to be not too terribly heavy as
>> she needs enough for the whole class. Not sure how many are in there
>> but probably around 30. The easy stuff I can think of is probably too
>> typical and I fear that many others might bring the same. Such as
>> something with choux pasty or something with puff pastry like Palmiers.
>> I know that macrons are a hot item these days but seeing as how they are
>> made with almonds, she couldn't eat them. Meringues would also be easy
>> to make but perhaps too common? And probably the same for truffles,
>> especially since one of the teaches from her Jr. High used to make and
>> sell them to earn money for the school.
>>
>> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>> butter cookie with egg whites that is put down in strips with a pastry
>> bag or cookie press. After baking, they are dipped in semi sweet
>> chocolate.
>>
>> Any other ideas? I figured they would be getting tons of sweets so was
>> trying to think of something not sweet. Salad Nicoise comes to mind but
>> I fear that the composed element of it might get kind of wrecked after a
>> ride on the school bus and being carried all over school.
>>
>> I am just not very familiar with French food and some of what I see on
>> the Internet doesn't look too authentic. I realize that just because it
>> has the word French in the name, doesn't mean it is really French.
>>
>> The class is mostly girls so she said anything with a squick factor
>> would be out. Such as escargot. Does the recipe I found sound like a
>> good idea? Or can you think of anything else? It also has to be fairly
>> easy to make since her cooking/baking experience is almost
>> non-existent. Thanks!
>
>
> No. It is not a good idea. There might be someone in the class who is
> allergic to cats.

just give her a bottle of wine to take.

On Wednesday, June 4, 2014 4:04:03 AM UTC-4, Julie Bove wrote:
> Angela needs to make some authentic French food to take to her French class.
> I think it is next week that she needs it. Her class is 2nd period so it
> could sit out at room temp. for a couple of hours. But there is no way to
> reheat it. It needs to be not too terribly heavy as she needs enough for
> the whole class. Not sure how many are in there but probably around 30.
> The easy stuff I can think of is probably too typical and I fear that many
> others might bring the same. Such as something with choux pasty or
> something with puff pastry like Palmiers. I know that macrons are a hot
> item these days but seeing as how they are made with almonds, she couldn't
> eat them. Meringues would also be easy to make but perhaps too common? And
> probably the same for truffles, especially since one of the teaches from her
> Jr. High used to make and sell them to earn money for the school.
>
> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
> butter cookie with egg whites that is put down in strips with a pastry bag
> or cookie press. After baking, they are dipped in semi sweet chocolate.
>
> Any other ideas? I figured they would be getting tons of sweets so was
> trying to think of something not sweet. Salad Nicoise comes to mind but I
> fear that the composed element of it might get kind of wrecked after a ride
> on the school bus and being carried all over school.
>
> I am just not very familiar with French food and some of what I see on the
> Internet doesn't look too authentic. I realize that just because it has the
> word French in the name, doesn't mean it is really French.
>
> The class is mostly girls so she said anything with a squick factor would be
> out. Such as escargot. Does the recipe I found sound like a good idea? Or
> can you think of anything else? It also has to be fairly easy to make since
> her cooking/baking experience is almost non-existent. Thanks!

The obvious that comes to mind is cheese with
a baguette. Another possibility is a tray of
crudité or charcuterie. Maybe some French olives.

http://www.richardfisher.com

On Wednesday, June 4, 2014 4:04:03 AM UTC-4, Julie Bove wrote:
> Angela needs to make some authentic French food to take to her French >class.

I'd take a tray of Lasagna with some garlic bread.
Might flunk but it will be a good cooking experience.

On 2014-06-04 10:41 AM, Thomas wrote:
> On Wednesday, June 4, 2014 4:04:03 AM UTC-4, Julie Bove wrote:
>> Angela needs to make some authentic French food to take to her French >class.
>
> I'd take a tray of Lasagna with some garlic bread.
> Might flunk but it will be a good cooking experience.
>


Dang... You foiled her planned objections to suggestions for French food.

FWIW, one of the interesting dishes I had at lunch in a small auberge in
the Lorraine was pasta with a tomato sauce and turkey.

On 6/4/2014 3:04 AM, Julie Bove wrote:
> Angela needs to make some authentic French food to take to her French
> class. I think it is next week that she needs it.

Cheat. Buy a package of ready made miniature croissants, make a small
batch of ganache. While the ganache is still soft, slice each
croissant in half, spread a generous amount of ganache inside. Call it
pain au chocolat. Not genuine, but close enough for school.

"Julie Bove" wrote in message ...

>Angela needs to make some authentic French food to take to her French
>class. I think it is next week that she needs it. Her class is 2nd period
>so it could sit out at room temp. for a couple of hours. But there is no
>way to reheat it. It needs to be not too terribly heavy as she needs
>enough for the whole class. Not sure how many are in there but probably
>around 30. The easy stuff I can think of is probably too typical and I fear
>that many others might bring the same. Such as something with choux pasty
>or something with puff pastry like Palmiers. I know that macrons are a hot
>item these days but seeing as how they are made with almonds, she couldn't
>eat them. Meringues would also be easy to make but perhaps too common?
>And probably the same for truffles, especially since one of the teaches
>from her Jr. High used to make and sell them to earn money for the school.
>
>I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>butter cookie with egg whites that is put down in strips with a pastry bag
>or cookie press. After baking, they are dipped in semi sweet chocolate.
>
>Any other ideas? I figured they would be getting tons of sweets so was
>trying to think of something not sweet. Salad Nicoise comes to mind but I
>fear that the composed element of it might get kind of wrecked after a ride
>on the school bus and being carried all over school.
>
>I am just not very familiar with French food and some of what I see on the
>Internet doesn't look too authentic. I realize that just because it has
>the word French in the name, doesn't mean it is really French.
>
>The class is mostly girls so she said anything with a squick factor would
>be out. Such as escargot. Does the recipe I found sound like a good idea?
>Or can you think of anything else? It also has to be fairly easy to make
>since her cooking/baking experience is almost non-existent. Thanks!
>

Check out Julia child.

http://www.youtube.com/watch?v=XMqvMaXnzKc


Robert

On 6/4/2014 12:12 PM, Robert wrote:
> "Julie Bove" wrote in message ...
>
>> Angela needs to make some authentic French food to take to her French
>> class. I think it is next week that she needs it.
(snippage)
>
> Check out Julia child.
>
> http://www.youtube.com/watch?v=XMqvMaXnzKc
>
>
> Robert
>
Thank you for the link! I nearly recommended "French Fries" (or frites,
if you prefer).

I took Spanish in school but the teacher didn't ask us to bring Spanish
food to feed the class.

Jill

In article >,
"Julie Bove" > wrote:

> Angela needs to make some authentic French food to take to her French class.
> I think it is next week that she needs it. Her class is 2nd period so it
> could sit out at room temp. for a couple of hours. But there is no way to
> reheat it. It needs to be not too terribly heavy as she needs enough for
> the whole class. Not sure how many are in there but probably around 30.
> The easy stuff I can think of is probably too typical and I fear that many
> others might bring the same. Such as something with choux pasty or
> something with puff pastry like Palmiers. I know that macrons are a hot
> item these days but seeing as how they are made with almonds, she couldn't
> eat them. Meringues would also be easy to make but perhaps too common? And
> probably the same for truffles, especially since one of the teaches from her
> Jr. High used to make and sell them to earn money for the school.
>
> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
> butter cookie with egg whites that is put down in strips with a pastry bag
> or cookie press. After baking, they are dipped in semi sweet chocolate.
>
> Any other ideas? I figured they would be getting tons of sweets so was
> trying to think of something not sweet. Salad Nicoise comes to mind but I
> fear that the composed element of it might get kind of wrecked after a ride
> on the school bus and being carried all over school.
>
> I am just not very familiar with French food and some of what I see on the
> Internet doesn't look too authentic. I realize that just because it has the
> word French in the name, doesn't mean it is really French.
>
> The class is mostly girls so she said anything with a squick factor would be
> out. Such as escargot. Does the recipe I found sound like a good idea? Or
> can you think of anything else? It also has to be fairly easy to make since
> her cooking/baking experience is almost non-existent. Thanks!

what's the reason that Angela isn't doing the research for yet another
project?

On Wed, 4 Jun 2014 01:04:03 -0700, "Julie Bove"
> wrote:

>Angela needs to make some authentic French food to take to her French class.
>I think it is next week that she needs it. Her class is 2nd period so it
>could sit out at room temp. for a couple of hours. But there is no way to
>reheat it. It needs to be not too terribly heavy as she needs enough for
>the whole class. Not sure how many are in there but probably around 30.
>The easy stuff I can think of is probably too typical and I fear that many
>others might bring the same. Such as something with choux pasty or
>something with puff pastry like Palmiers. I know that macrons are a hot
>item these days but seeing as how they are made with almonds, she couldn't
>eat them. Meringues would also be easy to make but perhaps too common? And
>probably the same for truffles, especially since one of the teaches from her
>Jr. High used to make and sell them to earn money for the school.
>
>I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>butter cookie with egg whites that is put down in strips with a pastry bag
>or cookie press. After baking, they are dipped in semi sweet chocolate.
>
>Any other ideas? I figured they would be getting tons of sweets so was
>trying to think of something not sweet. Salad Nicoise comes to mind but I
>fear that the composed element of it might get kind of wrecked after a ride
>on the school bus and being carried all over school.
>
>I am just not very familiar with French food and some of what I see on the
>Internet doesn't look too authentic. I realize that just because it has the
>word French in the name, doesn't mean it is really French.
>
>The class is mostly girls so she said anything with a squick factor would be
>out. Such as escargot. Does the recipe I found sound like a good idea? Or
>can you think of anything else? It also has to be fairly easy to make since
>her cooking/baking experience is almost non-existent. Thanks!

http://www.saveur.com/article/Recipe...ic-Herb-Butter
http://www.foodnetwork.com/recipes/e...ne-recipe.html
I would much prefer these, you can always claim they're freedom
snails:
http://allrecipes.com/recipe/danish-cinnamon-snails/

On Wed, 4 Jun 2014 01:04:03 -0700, "Julie Bove"
> wrote:

> Angela needs to make some authentic French food to take to her French class.
<snip>
Here is a great resource - check out her recipes for my suggestions
below http://www.cookingchanneltv.com/show...d-at-home.html
>
> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
> butter cookie with egg whites that is put down in strips with a pastry bag
> or cookie press. After baking, they are dipped in semi sweet chocolate.
>
> Any other ideas? I figured they would be getting tons of sweets so was
> trying to think of something not sweet. Salad Nicoise comes to mind but I
> fear that the composed element of it might get kind of wrecked after a ride
> on the school bus and being carried all over school.
>
> I am just not very familiar with French food and some of what I see on the
> Internet doesn't look too authentic. I realize that just because it has the
> word French in the name, doesn't mean it is really French.

My first thought was make it yourself crepes. Angela can make the
crepes at home. At school each girl takes a crepe, spreads Nutella on
it and adds the fruit filling. Angela can cut up bananas and you can
buy a bag or two of mixed berries from Trader Joe's. She can mix the
berries and banana together or put them out separately... or just
forget about the berries, but I love banana and Nutella together. If
she wants to assemble it at home and stay super simple, just do a
crepe spread with Nutella, fold in half and half again to form a
quarter pie, then it's finger food for the classroom.

Since you don't want to do a sweet, another idea would be pizza (from
the South of France) called ****aladière, which is served cut into
squares
http://www.nytimes.com/2005/02/23/dining/23fren.html
http://www.barefootcontessa.com/reci...cipeID=194&S=0

Onion pie http://www.easy-french-food.com/onion-pie-recipe.html
Ratatouille http://www.easy-french-food.com/ratatouille-recipe.html

If you want to stay super simple, bread and an assortment of French
cheeses would be very French. Also, a terrine or pate would be very
easy to transport and serve.
http://www.cookingchanneltv.com/reci...e-terrine.html

--
All you need is love. But a little chocolate now and then doesn't hurt.

"Pico Rico" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> On 2014-06-04 4:04 AM, Julie Bove wrote:
>>> Angela needs to make some authentic French food to take to her French
>>> class. I think it is next week that she needs it. Her class is 2nd
>>> period so it could sit out at room temp. for a couple of hours. But
>>> there is no way to reheat it. It needs to be not too terribly heavy as
>>> she needs enough for the whole class. Not sure how many are in there
>>> but probably around 30. The easy stuff I can think of is probably too
>>> typical and I fear that many others might bring the same. Such as
>>> something with choux pasty or something with puff pastry like Palmiers.
>>> I know that macrons are a hot item these days but seeing as how they are
>>> made with almonds, she couldn't eat them. Meringues would also be easy
>>> to make but perhaps too common? And probably the same for truffles,
>>> especially since one of the teaches from her Jr. High used to make and
>>> sell them to earn money for the school.
>>>
>>> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>>> butter cookie with egg whites that is put down in strips with a pastry
>>> bag or cookie press. After baking, they are dipped in semi sweet
>>> chocolate.
>>>
>>> Any other ideas? I figured they would be getting tons of sweets so was
>>> trying to think of something not sweet. Salad Nicoise comes to mind but
>>> I fear that the composed element of it might get kind of wrecked after a
>>> ride on the school bus and being carried all over school.
>>>
>>> I am just not very familiar with French food and some of what I see on
>>> the Internet doesn't look too authentic. I realize that just because it
>>> has the word French in the name, doesn't mean it is really French.
>>>
>>> The class is mostly girls so she said anything with a squick factor
>>> would be out. Such as escargot. Does the recipe I found sound like a
>>> good idea? Or can you think of anything else? It also has to be fairly
>>> easy to make since her cooking/baking experience is almost
>>> non-existent. Thanks!
>>
>>
>> No. It is not a good idea. There might be someone in the class who is
>> allergic to cats.
>
> just give her a bottle of wine to take.

Well, that would get her expelled. My friend got expelled for making fondue
with some kind of liquor in it.

"Helpful person" > wrote in message
...
On Wednesday, June 4, 2014 4:04:03 AM UTC-4, Julie Bove wrote:
> Angela needs to make some authentic French food to take to her French
> class.
> I think it is next week that she needs it. Her class is 2nd period so it
> could sit out at room temp. for a couple of hours. But there is no way to
> reheat it. It needs to be not too terribly heavy as she needs enough for
> the whole class. Not sure how many are in there but probably around 30.
> The easy stuff I can think of is probably too typical and I fear that many
> others might bring the same. Such as something with choux pasty or
> something with puff pastry like Palmiers. I know that macrons are a hot
> item these days but seeing as how they are made with almonds, she couldn't
> eat them. Meringues would also be easy to make but perhaps too common?
> And
> probably the same for truffles, especially since one of the teaches from
> her
> Jr. High used to make and sell them to earn money for the school.
>
> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
> butter cookie with egg whites that is put down in strips with a pastry bag
> or cookie press. After baking, they are dipped in semi sweet chocolate.
>
> Any other ideas? I figured they would be getting tons of sweets so was
> trying to think of something not sweet. Salad Nicoise comes to mind but I
> fear that the composed element of it might get kind of wrecked after a
> ride
> on the school bus and being carried all over school.
>
> I am just not very familiar with French food and some of what I see on the
> Internet doesn't look too authentic. I realize that just because it has
> the
> word French in the name, doesn't mean it is really French.
>
> The class is mostly girls so she said anything with a squick factor would
> be
> out. Such as escargot. Does the recipe I found sound like a good idea?
> Or
> can you think of anything else? It also has to be fairly easy to make
> since
> her cooking/baking experience is almost non-existent. Thanks!

The obvious that comes to mind is cheese with
a baguette. Another possibility is a tray of
crudité or charcuterie. Maybe some French olives.

I thought of cheese but I'm sure that would count because she wouldn't
actually be making it. Thanks!

"Thomas" > wrote in message
...
> On Wednesday, June 4, 2014 4:04:03 AM UTC-4, Julie Bove wrote:
>> Angela needs to make some authentic French food to take to her French
>> >class.
>
> I'd take a tray of Lasagna with some garlic bread.
> Might flunk but it will be a good cooking experience.

Yeah. Would be a tad heavy.

"Moe DeLoughan" > wrote in message
...
> On 6/4/2014 3:04 AM, Julie Bove wrote:
>> Angela needs to make some authentic French food to take to her French
>> class. I think it is next week that she needs it.
>
> Cheat. Buy a package of ready made miniature croissants, make a small
> batch of ganache. While the ganache is still soft, slice each croissant in
> half, spread a generous amount of ganache inside. Call it pain au
> chocolat. Not genuine, but close enough for school.

Thanks! I had thought of something like that but I don't think that she
would feel that she made it.

On 6/4/2014 2:29 PM, Julie Bove wrote:
>
> "Moe DeLoughan" > wrote in message
> ...
>> On 6/4/2014 3:04 AM, Julie Bove wrote:
>>> Angela needs to make some authentic French food to take to her French
>>> class. I think it is next week that she needs it.
>>
>> Cheat. Buy a package of ready made miniature croissants, make a small
>> batch of ganache. While the ganache is still soft, slice each
>> croissant in half, spread a generous amount of ganache inside. Call it
>> pain au chocolat. Not genuine, but close enough for school.
>
> Thanks! I had thought of something like that but I don't think that she
> would feel that she made it.

Then get her a cookbook and make her *make* something. It sure doesn't
sound like you're going to make her actually do anything.

Jill

On Wed, 04 Jun 2014 10:24:03 -0500, Moe DeLoughan >
wrote:

> On 6/4/2014 3:04 AM, Julie Bove wrote:
> > Angela needs to make some authentic French food to take to her French
> > class. I think it is next week that she needs it.
>
> Cheat. Buy a package of ready made miniature croissants, make a small
> batch of ganache. While the ganache is still soft, slice each
> croissant in half, spread a generous amount of ganache inside. Call it
> pain au chocolat. Not genuine, but close enough for school.

I like that idea! You're thinking like a kid and it works for me.
http://www.chow.com/recipes/10575-easy-pain-au-chocolat

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 04 Jun 2014 12:46:51 -0400, jmcquown >
wrote:

> I took Spanish in school but the teacher didn't ask us to bring Spanish
> food to feed the class.

It's a good way to theme an end of year class party.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"Robert" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>>Angela needs to make some authentic French food to take to her French
>>class. I think it is next week that she needs it. Her class is 2nd period
>>so it could sit out at room temp. for a couple of hours. But there is no
>>way to reheat it. It needs to be not too terribly heavy as she needs
>>enough for the whole class. Not sure how many are in there but probably
>>around 30. The easy stuff I can think of is probably too typical and I
>>fear that many others might bring the same. Such as something with choux
>>pasty or something with puff pastry like Palmiers. I know that macrons
>>are a hot item these days but seeing as how they are made with almonds,
>>she couldn't eat them. Meringues would also be easy to make but perhaps
>>too common? And probably the same for truffles, especially since one of
>>the teaches from her Jr. High used to make and sell them to earn money for
>>the school.
>>
>>I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>>butter cookie with egg whites that is put down in strips with a pastry bag
>>or cookie press. After baking, they are dipped in semi sweet chocolate.
>>
>>Any other ideas? I figured they would be getting tons of sweets so was
>>trying to think of something not sweet. Salad Nicoise comes to mind but I
>>fear that the composed element of it might get kind of wrecked after a
>>ride on the school bus and being carried all over school.
>>
>>I am just not very familiar with French food and some of what I see on the
>>Internet doesn't look too authentic. I realize that just because it has
>>the word French in the name, doesn't mean it is really French.
>>
>>The class is mostly girls so she said anything with a squick factor would
>>be out. Such as escargot. Does the recipe I found sound like a good
>>idea? Or can you think of anything else? It also has to be fairly easy to
>>make since her cooking/baking experience is almost non-existent. Thanks!
>>
>
> Check out Julia child.
>
> http://www.youtube.com/watch?v=XMqvMaXnzKc

I am familiar with her recipes, but I don't think I want to watch that.

"jmcquown" > wrote in message
...
> On 6/4/2014 12:12 PM, Robert wrote:
>> "Julie Bove" wrote in message ...
>>
>>> Angela needs to make some authentic French food to take to her French
>>> class. I think it is next week that she needs it.
> (snippage)
>>
>> Check out Julia child.
>>
>> http://www.youtube.com/watch?v=XMqvMaXnzKc
>>
>>
>> Robert
>>
> Thank you for the link! I nearly recommended "French Fries" (or frites,
> if you prefer).
>
> I took Spanish in school but the teacher didn't ask us to bring Spanish
> food to feed the class.

Only problem there is that there is no way to keep them hot and cold ones
wouldn't be good. My nephew took Spanish and I made him a huge Crockpot
full of Espinaca Con Queso. His school was different though. They allowed
someone to bring the Crockpot there. She has to take the food on the bus.
They won't let me deliver something hot.

"Brooklyn1" > wrote in message
...
> On Wed, 4 Jun 2014 01:04:03 -0700, "Julie Bove"
> > wrote:
>
>>Angela needs to make some authentic French food to take to her French
>>class.
>>I think it is next week that she needs it. Her class is 2nd period so it
>>could sit out at room temp. for a couple of hours. But there is no way to
>>reheat it. It needs to be not too terribly heavy as she needs enough for
>>the whole class. Not sure how many are in there but probably around 30.
>>The easy stuff I can think of is probably too typical and I fear that many
>>others might bring the same. Such as something with choux pasty or
>>something with puff pastry like Palmiers. I know that macrons are a hot
>>item these days but seeing as how they are made with almonds, she couldn't
>>eat them. Meringues would also be easy to make but perhaps too common?
>>And
>>probably the same for truffles, especially since one of the teaches from
>>her
>>Jr. High used to make and sell them to earn money for the school.
>>
>>I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>>butter cookie with egg whites that is put down in strips with a pastry bag
>>or cookie press. After baking, they are dipped in semi sweet chocolate.
>>
>>Any other ideas? I figured they would be getting tons of sweets so was
>>trying to think of something not sweet. Salad Nicoise comes to mind but I
>>fear that the composed element of it might get kind of wrecked after a
>>ride
>>on the school bus and being carried all over school.
>>
>>I am just not very familiar with French food and some of what I see on the
>>Internet doesn't look too authentic. I realize that just because it has
>>the
>>word French in the name, doesn't mean it is really French.
>>
>>The class is mostly girls so she said anything with a squick factor would
>>be
>>out. Such as escargot. Does the recipe I found sound like a good idea?
>>Or
>>can you think of anything else? It also has to be fairly easy to make
>>since
>>her cooking/baking experience is almost non-existent. Thanks!
>
> http://www.saveur.com/article/Recipe...ic-Herb-Butter
> http://www.foodnetwork.com/recipes/e...ne-recipe.html
> I would much prefer these, you can always claim they're freedom
> snails:
> http://allrecipes.com/recipe/danish-cinnamon-snails/

Thanks! She already said "no" to the snails. That was the first thing that
came to mind.

On Wed, 4 Jun 2014 11:38:21 -0700, "Julie Bove"
> wrote:

> Thanks! She already said "no" to the snails. That was the first thing that
> came to mind.

The thought of eating snails is gross and making them is certainly
gross, but I absolutely love escargot anyway (if they come to me
already prepared). A great at home presentation for guests is to use
a mushroom in place of the snail shell. Oh, man. Mushrooms love all
the same garlicky goodness that snails do... it so delicious!

Look up something called "farcis niçois". It's stuffed vegetables.
Nothing gross there.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
news
> On Wed, 4 Jun 2014 01:04:03 -0700, "Julie Bove"
> > wrote:
>
>> Angela needs to make some authentic French food to take to her French
>> class.
> <snip>
> Here is a great resource - check out her recipes for my suggestions
> below http://www.cookingchanneltv.com/show...d-at-home.html
>>
>> I found a recipe for Langues de Chat (Cat's Tongues). They're a simple
>> butter cookie with egg whites that is put down in strips with a pastry
>> bag
>> or cookie press. After baking, they are dipped in semi sweet chocolate.
>>
>> Any other ideas? I figured they would be getting tons of sweets so was
>> trying to think of something not sweet. Salad Nicoise comes to mind but
>> I
>> fear that the composed element of it might get kind of wrecked after a
>> ride
>> on the school bus and being carried all over school.
>>
>> I am just not very familiar with French food and some of what I see on
>> the
>> Internet doesn't look too authentic. I realize that just because it has
>> the
>> word French in the name, doesn't mean it is really French.
>
> My first thought was make it yourself crepes. Angela can make the
> crepes at home. At school each girl takes a crepe, spreads Nutella on
> it and adds the fruit filling. Angela can cut up bananas and you can
> buy a bag or two of mixed berries from Trader Joe's. She can mix the
> berries and banana together or put them out separately... or just
> forget about the berries, but I love banana and Nutella together. If
> she wants to assemble it at home and stay super simple, just do a
> crepe spread with Nutella, fold in half and half again to form a
> quarter pie, then it's finger food for the classroom.
>
> Since you don't want to do a sweet, another idea would be pizza (from
> the South of France) called ****aladière, which is served cut into
> squares
> http://www.nytimes.com/2005/02/23/dining/23fren.html
> http://www.barefootcontessa.com/reci...cipeID=194&S=0
>
> Onion pie http://www.easy-french-food.com/onion-pie-recipe.html
> Ratatouille http://www.easy-french-food.com/ratatouille-recipe.html
>
> If you want to stay super simple, bread and an assortment of French
> cheeses would be very French. Also, a terrine or pate would be very
> easy to transport and serve.
> http://www.cookingchanneltv.com/reci...e-terrine.html
>

Thanks! I had thought of crepes but don't they have to be hot? I made
****aladier many years ago but without the anchovies and without the correct
olives because I couldn't find them at the time. I will mention the other
things to her. But I am not sure about the cheeses because she said that
they had to make the food. Cornishons were another thing that came to mind.

"jmcquown" > wrote in message
...
> On 6/4/2014 2:29 PM, Julie Bove wrote:
>>
>> "Moe DeLoughan" > wrote in message
>> ...
>>> On 6/4/2014 3:04 AM, Julie Bove wrote:
>>>> Angela needs to make some authentic French food to take to her French
>>>> class. I think it is next week that she needs it.
>>>
>>> Cheat. Buy a package of ready made miniature croissants, make a small
>>> batch of ganache. While the ganache is still soft, slice each
>>> croissant in half, spread a generous amount of ganache inside. Call it
>>> pain au chocolat. Not genuine, but close enough for school.
>>
>> Thanks! I had thought of something like that but I don't think that she
>> would feel that she made it.
>
> Then get her a cookbook and make her *make* something. It sure doesn't
> sound like you're going to make her actually do anything.

I am not going to go buy a cookbook for a project. I don't even *use*
cookbooks any more. The Internet is loaded with recipes. I was just asking
for suggestions. French is not a cuisine I am overly familiar with.

"sf" > wrote in message
...
> On Wed, 4 Jun 2014 11:38:21 -0700, "Julie Bove"
> > wrote:
>
>> Thanks! She already said "no" to the snails. That was the first thing
>> that
>> came to mind.
>
> The thought of eating snails is gross and making them is certainly
> gross, but I absolutely love escargot anyway (if they come to me
> already prepared). A great at home presentation for guests is to use
> a mushroom in place of the snail shell. Oh, man. Mushrooms love all
> the same garlicky goodness that snails do... it so delicious!
>
> Look up something called "farcis niçois". It's stuffed vegetables.
> Nothing gross there.

Thanks!

"Julie Bove" wrote in message ...


>"Robert" > wrote in message
...
>
>>
>> Check out Julia child.
>>
>> http://www.youtube.com/watch?v=XMqvMaXnzKc
>
>I am familiar with her recipes, but I don't think I want to watch that.
>
>
Then search for Julia child or Jacques Pepin recipe's and pick one.

Robert

On Wednesday, June 4, 2014 12:01:37 PM UTC-7, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Wed, 4 Jun 2014 11:38:21 -0700, "Julie Bove"
>
> > > wrote:
>
> >
>
> >> Thanks! She already said "no" to the snails. That was the first thing
>
> >> that
>
> >> came to mind.
>
> >
>
> > The thought of eating snails is gross and making them is certainly
>
> > gross, but I absolutely love escargot anyway (if they come to me
>
> > already prepared). A great at home presentation for guests is to use
>
> > a mushroom in place of the snail shell. Oh, man. Mushrooms love all
>
> > the same garlicky goodness that snails do... it so delicious!
>
> >
>
> > Look up something called "farcis ni�ois". It's stuffed vegetables.
>
> > Nothing gross there.
>
>
>
> Thanks!

How about mini quiches? or madeleines? Yep, I would buy the madeleine pan, I could always use it another time.

Julie P

Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 6/4/2014 2:29 PM, Julie Bove wrote:
>>>
>>> "Moe DeLoughan" > wrote in message
>>> ...
>>>> On 6/4/2014 3:04 AM, Julie Bove wrote:
>>>>> Angela needs to make some authentic French food to take to her French
>>>>> class. I think it is next week that she needs it.
>>>>
>>>> Cheat. Buy a package of ready made miniature croissants, make a small
>>>> batch of ganache. While the ganache is still soft, slice each
>>>> croissant in half, spread a generous amount of ganache inside. Call it
>>>> pain au chocolat. Not genuine, but close enough for school.
>>>
>>> Thanks! I had thought of something like that but I don't think that she
>>> would feel that she made it.
>>
>> Then get her a cookbook and make her *make* something. It sure doesn't
>> sound like you're going to make her actually do anything.
>
> I am not going to go buy a cookbook for a project. I don't even *use*
> cookbooks any more. The Internet is loaded with recipes. I was just asking
> for suggestions. French is not a cuisine I am overly familiar with.

surely Angela has learned something about French cuisine in the class,
especially if the assignment requires that she make something herself
(which seems more appropriate for a cooking class, but hey what do I
know about education)

> wrote in message
...
On Wednesday, June 4, 2014 12:01:37 PM UTC-7, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Wed, 4 Jun 2014 11:38:21 -0700, "Julie Bove"
>
> > > wrote:
>
> >
>
> >> Thanks! She already said "no" to the snails. That was the first thing
>
> >> that
>
> >> came to mind.
>
> >
>
> > The thought of eating snails is gross and making them is certainly
>
> > gross, but I absolutely love escargot anyway (if they come to me
>
> > already prepared). A great at home presentation for guests is to use
>
> > a mushroom in place of the snail shell. Oh, man. Mushrooms love all
>
> > the same garlicky goodness that snails do... it so delicious!
>
> >
>
> > Look up something called "farcis ni�ois". It's stuffed vegetables.
>
> > Nothing gross there.
>
>
>
> Thanks!

How about mini quiches? or madeleines? Yep, I would buy the madeleine pan,
I could always use it another time.

Julie P

---

I would never use a Madeleine pan again, nor do I know of anywhere to buy
one around here. I had thought of that. Thanks! Not sure that the quiches
would be good at room temp. Which is likely what they would be by the time
her class is.

On Wed, 4 Jun 2014 11:59:32 -0700, "Julie Bove"
> wrote:

> Thanks! I had thought of crepes but don't they have to be hot?

YW. In that particular case, they won't need to be hot. If she
assembles them at home, it will be easier to spread the Nutella on a
warm crepe than a cold one - but they will taste great cold and aren't
messy if it's Nutella only, so they will be easy to transport and can
turn into finger food for a classroom type situation.

> I made
> ****aladier many years ago but without the anchovies and without the correct
> olives because I couldn't find them at the time. I will mention the other
> things to her. But I am not sure about the cheeses because she said that
> they had to make the food. Cornishons were another thing that came to mind.

I thought the ****aladière would be a great second choice because kids
like pizza and it would be their chance to experience the French type
for what might be the only time in their life - but that vegetable
terrine is a good substitute. It will mean more fussing at home, but
it can be transported in the pan (use a disposable aluminum pan so it
doesn't need to come home). To serve, it and can be sliced and eaten
with a fork or scooped out with a knife and used as a spread.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 4 Jun 2014 12:00:53 -0700, "Julie Bove"
> wrote:

> I don't even *use*
> cookbooks any more. The Internet is loaded with recipes.

I hear you loud and clear. I'm the same way. Lots of cookbooks at my
house that gather dust. I drag out "old faithful", the Betty Crocker
orange circa the 1970's, the most - which isn't very much and only if
it has a particular recipe I'm looking for. In all other cases, I
turn to the internet before I open a cookbook.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 4 Jun 2014 19:43:07 +0000 (UTC), tert in seattle
> wrote:

> surely Angela has learned something about French cuisine in the class,
> especially if the assignment requires that she make something herself
> (which seems more appropriate for a cooking class, but hey what do I
> know about education)

I think the instructions were misinterpreted by someone, but I haven't
seen or heard them - so that detail is lost. In any case, it doesn't
matter. If this is a way Julie can get Angela into the kitchen,
"cooking" or at least helping cook, what's wrong with that?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 4 Jun 2014 12:38:27 -0700 (PDT), wrote:

> How about mini quiches?

Mini-quiches are another great idea. She just bought some muffin
pans.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 4 Jun 2014 12:50:54 -0700, "Julie Bove"
> wrote:

> Not sure that the quiches
> would be good at room temp. Which is likely what they would be by the time
> her class is.

Mini-quiche is commonly served as finger food, at room temperature.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wednesday, June 4, 2014 1:18:25 PM UTC-7, sf wrote:
> On Wed, 4 Jun 2014 12:50:54 -0700, "Julie Bove"
>
> > wrote:
>
>
>
> > Not sure that the quiches
>
> > would be good at room temp. Which is likely what they would be by the time
>
> > her class is.
>
>
>
> Mini-quiche is commonly served as finger food, at room temperature.
>
>
>
> --
>
> All you need is love. But a little chocolate now and then doesn't hurt.

Absolutely. Easy to make, easy to transport, easy to serve; what's not to like?

The reason they won't allow you to bring anything hot is because this is the kids' project and they don't want parents getting their hands in it.

It also calls for problem-solving skills, as in researching, determining your cooking capabilities, ease of transport, something the class would like, etc.

Julie P

On Wed, 4 Jun 2014 13:43:34 -0700 (PDT), wrote:

> It also calls for problem-solving skills, as in researching, determining your cooking capabilities, ease of transport, something the class would like, etc.

Looks like Julie is doing all the work. Hopefully, she narrows it
down to two or three and lets Angela make some decisions after that.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 6/4/2014 4:15 PM, sf wrote:
> On Wed, 4 Jun 2014 19:43:07 +0000 (UTC), tert in seattle
> > wrote:
>
>> surely Angela has learned something about French cuisine in the class,
>> especially if the assignment requires that she make something herself
>> (which seems more appropriate for a cooking class, but hey what do I
>> know about education)
>
> I think the instructions were misinterpreted by someone, but I haven't
> seen or heard them - so that detail is lost. In any case, it doesn't
> matter. If this is a way Julie can get Angela into the kitchen,
> "cooking" or at least helping cook, what's wrong with that?
>
Julia Child was really very good on French cooking and her books are not
exorbitantly priced.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wed, 04 Jun 2014 11:26:27 -0700, sf wrote:

> Ratatouille http://www.easy-french-food.com/ratatouille-recipe.html

Ratatouille is a great idea. It's good at room temperature, uses some in-
season produce, and kids should be familiar with the name from the movie.

Tara

On Wed, 04 Jun 2014 17:12:03 -0400, James Silverton
> wrote:

> On 6/4/2014 4:15 PM, sf wrote:
> > On Wed, 4 Jun 2014 19:43:07 +0000 (UTC), tert in seattle
> > > wrote:
> >
> >> surely Angela has learned something about French cuisine in the class,
> >> especially if the assignment requires that she make something herself
> >> (which seems more appropriate for a cooking class, but hey what do I
> >> know about education)
> >
> > I think the instructions were misinterpreted by someone, but I haven't
> > seen or heard them - so that detail is lost. In any case, it doesn't
> > matter. If this is a way Julie can get Angela into the kitchen,
> > "cooking" or at least helping cook, what's wrong with that?
> >
> Julia Child was really very good on French cooking and her books are not
> exorbitantly priced.

Lots of Julia's recipes online now. I think a link to some was posted
upthread, but here are some
http://www.pbs.org/food/julia-child/...child-recipes/
http://www.foodrepublic.com/2012/06/...cipes-revealed
http://www.food.com/recipe-finder/all/julia-child

I just thought of another recipe that can be transported easily and
served at room temperatu Tarte Tatin (upside-down apple tart).

--
All you need is love. But a little chocolate now and then doesn't hurt.