Food & Dining

French foods offer worldly dining experience

by Bradley Hartsell

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French Dip

Bastille Day was July 14, while Belgium’s independence day is July 21. Newnan’s Emily McGhin suggests celebrating these international holidays by bringing pieces of their culture to Coweta County, with a dinnertime French dip and Brussels (capital of Belgium) sprouts, and a breakfast of French toast and Belgium waffles.

The recipes are from Taste of Home’s website. Taste of Home has a yearly cooking show in Newnan that packs the auditorium at the Centre for Performing and Visual Arts. On Nov. 14, Michelle Roberts held a show, giving the audience a lot to laugh at, but also a lot to learn as she made mini-cheeseburgers and pumpkin pie cupcakes.

“We keep coming back every year,” said Lind Hoth, a Newnan resident originally from Louisiana. Hoth said she’s been coming to see Roberts perform for six years. “She’s got a great personality.”

•••

FRENCH DIP

Prep: 15 min. Cook: 5 hours. Makes: 8 servings

• 1 beef chuck roast (3 pounds), trimmed

• 2 cups water

• 1/2 cup reduced-sodium soy sauce

• 1 teaspoon dried rosemary, crushed

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1 bay leaf

• 3 to 4 whole peppercorns

• 8 French rolls, split

Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

•••

FRENCH TOAST

Prep: 10 min. + chilling. Bake: 1 hour. Makes: 6-8 servings

• 12 slices French bread (1 inch thick)

• 8 eggs

• 2 cups milk

• 2 teaspoons vanilla extract

• 1/2 teaspoon ground cinnamon

• 3/4 cup butter, softened

• 1-1/3 cups packed brown sugar

• 3 tablespoons dark corn syrup

• 1 cup chopped walnuts

Place bread in a greased 13 in. by 9 in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350 degrees for 1 hour or until golden brown.

•••

BELGIUM WAFFLES

Prep/Total Time: 20 min. Makes: 5 servings.

• 2 cups all-purpose flour

• 3/4 cup sugar

• 3-1/2 teaspoons baking powder

• 2 eggs, separated

• 1-1/2 cups milk

• 1 cup butter, melted

• 1 teaspoon vanilla extract

• sliced fresh strawberries or syrup

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.



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