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Scroll down for these delicious family-friendly recipes:

1. La soupe à l'oignon: Onion soup

2.  Grand-pères au sirop d'érable  "Grandfathers in Maple syrup"

3. Salade Niçoise

4. Truffes "Maison"  (Chocolate Truffles "House")

 

 

  

SOUPE À L’OIGNON- ONION SOUP

 

 

Here’s Louis’ l’escargot’s favorite soup. I can’t wait to make this when the weather gets colder. 

 

Serves  6

Ingredients:

4 onions

¼ cup butter

1 tablespoon oil

1 tablespoon flour

1 cup white wine, optional* if not using wine, substitute more chicken broth

1 quart chicken broth.

6 slices of crusty French bread

½ cup grated swiss-style cheese like gruyere or comté

Salt

Pepper

 

 

 

  1. Peel and mince the onions.
  2. Sauté onions in the mixture of butter and oil until they are tender and lightly golden.
  3. Sprinkle the mixture with flour, add the water and wine, and season with salt and pepper.
  4. Cover, bring to a boil and simmer for 20 minutes. Adjust the seasoning.
  5. Toast the bread.
  6. Put each slice of bread in the bottom of individual oven-proof bowls.
  7. Sprinkle with some grated cheese. Pour the soup on top.
  8. Sprinkle again with cheese, place in 400 degree oven until cheese is melted and lightly browned.

 

*Marie R., who is French, says that her mother used water, and never used wine in her soup.

Thanks to Janette H. for her family recipe. I combined her ideas with another recipe.

You can make this recipe for 4 people by just reducing the bouillon to 4 cups, using 4 slices of bread.

   

 

                       Grands-Pères au Sirop d’Érable        

     Grandfathers in Maple Syrup

 

   

 

Les Québecquois (residents of Québec) know how to enjoy their cold winters. Here’s a delicious recipe contributed by Louise Pilon-Graham, native of Québec.  It uses a favorite local ingredient: maple syrup. C’est délicieux!

 

INGREDIENTS

  DOUGH

 

1 ½ cups flour

3 ½ teaspoons baking powder

A pinch of salt

2 tablespoons softened butter

1 cup of milk

 

SYRUP

 2 cups maple syrup

 1 cup of water

 

  PREPARATION

  Step 1

  Mix dough ingredients into a smooth batter.

  Step 2

  Boil the syrup and water together.

  Drop tablespoons of the dough into the syrup.

  Cover and cook for 10 minutes.

  Bon appétit!

  

  

 

LA SALADE NIÇOISE

 

 

Here’s a dish from Nice, a town on the French Mediterranean coast. It’s perfect for the summer and easy to make. Kids can help with the preparation. Taylor the ingredients to your family’s taste. Amount of ingredients below vary with the number of eaters.

 

Ingredients:

Can of tuna fish

Black olives, preferably the Mediterranean type

Anchovies

Green pepper

Bermuda (red) onion

Hard boiled eggs

String beans

(tomatoes) (potatoes)

olive oil, salt as needed

Trim and cook the stringbeans. Hard boil and peel the eggs. Slice in quarters.

Slice the green pepper and Bermuda onion and place in the salad bowl or big plater. Separate the tuna with a fork and add to the bowl. Place the eggs around the tuna. Place the tomatoes if using. Add the olives and anchovies. Season with olive oil, mix and serve.

This is a great opportunity to practice  your French.

Salade Niçoise  is pronounced “Sah lahd nee swahz”. Sorry I couldn’t find a decent pronunciation link on the internet.

Click here for the pronunciation of  Bon appétit !

This is a nice time to use some expressions from Bonjour! Let’s Learn French:

C’est facile ! 

C’est délicieux !

J’adore !

 

TRUFFES “Maison”

Here's Babeth's recipe for truffles. They are delicious, make a great gift, especially for Christmas and holidays, and kids can help making them.

                                               

125 gr. de chocolat à cuire                  4 oz semi-sweet dark chocolate

2 cuillères a soupe de lait                   2 Tbsp milk

75 gr. de beurre                                   2 1/2 oz sweet butter

1 jaune d’œuf                                       1 egg yolk

2 cuillères a soupe de sucre glace       2tbsp confectioner’s sugar

Cacao                                                Cocoa powder

 

(*Optional for adults: add in ½ to 1 oz liqueur, such as Grand-Marnier, Rhum, Cointreau…) – Yields about 20 truffles.

----------------------------

 

Place chocolate chunks with milk in a saucepan and melt slowly over low flame until homogeneous.

Remove from heat and add the butter gradually until the mixture is smooth and shiny. Add the egg yolk stirring rapidly. Mix in the confectioner’s sugar gradually and stir until smooth (*add the optional liqueur if desired).

Mix for an additional 2-3 minutes. Cover tightly and refrigerate for 4 hours minimum (or overnight) until the mixture gets hard.

Spread cocoa powder on a baking sheet.  With the palm of your hands, gently shape spoonfuls of the hardened mixture into rough balls - the size of a small nut - and roll them in the cocoa powder.

Place truffles into paper cups and refrigerate in an airtight container (tin can /Tupperware) – They will keep for several weeks.

Let stand at room temperature for 5 or 10 minutes before serving.

Bon Appétit!