The very best of french cuisine recipes

Périgourdine salad 02 11 2008 - 10:31 - salad - duck Who holds the secret to the true recipe for this party salad? I think that every brasserie has its own recipe that contains a part of the whole truth. [66] comment(s) | read recipe | Breast of duck |Cold starter |Dressing |Duck |Entrees (starters) |France (french cuisine food) |Gourmet recipe |Nuts |Périgord (French region) |Party recipe |pine nuts |Purslane (herbs) |Quail eggs |Salads |Vinaigrette | Scallops with mushrooms 19 10 2008 - 23:50 - entrée - scallops Scallops are extraordinary because they marry well with a variety of non-marine ingredients. Today, the world of the sea meets the world of mushrooms - 2 universes that will never cease to amaze me. [84] comment(s) | read recipe | Entrees (starters) |Mushrooms |Scallops |Shellfish |Starter | French Onion Soup 14 10 2008 - 15:33 - soup - onion Revellers will be happy to be able to shake the cobwebs as New Year’s Eve winds down in the early morning hours. It will also be a great help on New Year’s Day when the effects of the parties begin to be felt [52] comment(s) | read recipe | Chicken broth stock |France (french cuisine food) |Onion |Potatoes |Snack |Soup | Liqueur vieux garçon 12 10 2008 - 15:33 - drink-liqueur Very practical for making the best use out of any excess fruit from your personal orchard: some fruit, sugar, alcohol. . .and you have a nice little liqueur to savor wisely. . . [52] comment(s) | read recipe | Alcohol |Digestif |Drink |Eau de vie |Fruits |Liqueur | Roasted breast of duck seasoned with Sarawak pepper 10 10 2008 - 22:33 - main course - duck Breast of duck is one of the great symbols of our holiday meals, and the simpler the recipe, the more spectacular it turns out. In this version, the breast is simply coated with richly flavored Sarawak pepper [56] comment(s) | read recipe | Breast of duck |Duck |Holiday recipe |Main dishes |Pepper |Poultry |Sarawak pepper | Chocolate mascarpone mousse 09 10 2008 - 22:32 - dessert - chocolate You take a tiramisu base, remove the ladyfingers, add chocolate . . . and voila! a delicious mousse. This dessert is simple to prepare and offers the lightness of whipped egg whites together with the sweetness of Mascarpone [53] comment(s) | read recipe | Chocolate |Chocolate mousse |Dark chocolate |Desserts |Mascarpone (italian cheese) |Mousse | Chocolate Sorbet with Orange Zest Syrup 30 08 2008 - 10:11 - dessert - chocolate Why not end a delicious meal of duck à l'orange with a chocolate sorbet 'à l'orange'? If you don’t have an ice cream maker you can make a granita – it tastes just as good. [51] comment(s) | read recipe | Chocolate |Cocoa powder |Desserts |Orange zest |Oranges |Syrup | Tomates crevettes (tomatoes filled with schrimps) 21 08 2008 - 22:07 - starter - schrimps From Arlon to Ostende, from Liège to Mons and passing by Brussels, tomates crevettes are a Belgian specialty as well known as its famous moules frites. This dish, which even children adore, is nothing more than an uncooked tomato filled with a shrimp-based stuffing [55] comment(s) | read recipe | Belgian recipes (belgium) |Cold buffet |Cold starter |Common shrimps |Grey shrimp |Mayonnaise |shrimp |Starter |Tomatoes | Parmesan Focaccia with Vegetables and Pesto 15 08 2008 - 12:50 - bread - vegetables Less well known than pizza but equally delicious, focaccia can even be eaten on the move. However, this should not stop you from enjoying it when seated comfortably with a glass of cold, white wine. [27] comment(s) | read recipe | Breads |Eggplants |Parmesan cheese - parmigiano reggiano |Tomatoes |Vegetables | Eggplant parmigiana (au gratin) 26 07 2008 - 11:44 - side dish - eggplant This "parmigiana di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope. [47] comment(s) | read recipe | Cheese |Eggplants |Gratin |Italian food (italy) |Mozzarella (Italy) |Parmesan cheese - parmigiano reggiano |Side dish |Tomatoes | Two salmon tartar 23 07 2008 - 22:06 - appetizer - salmon This cold appetizer is probably one of the best ways to enjoy the full flavor of salmon. It is cool and light yet very refined. It will go well with your holiday menus and it won’t spoil your fun because it can be prepared in advance. [49] comment(s) | read recipe | Appetizer |Cold starter |Fishes |Parsley |Salmon |Smoked salmon |Tartar - tartare | Tiramisu 14 06 2008 - 12:24 - dessert - tiramisu The authentic recipe for this scrumptiously creamy Italian cake. It's child's play to make and the easiest way to delight your guests at the end of a meal. [35] comment(s) | read recipe | Coffee |Desserts |Italian dessert |Italian food (italy) |Marsala |Mascarpone (italian cheese) |Sponge cake |Tiramisu (italy) | Casserole of Sole and Cod Au Gratin with Shellfish 01 06 2008 - 23:12 - entrée - fish A hot entrée to suit all occasions, one that tempts me especially for a New Year’s Eve menu. Arrange all the ingredients in a casserole dish, bake in the oven and it’s ready. It’s hard to find something simpler than that! [84] comment(s) | read recipe | Beer |Belgian recipes (belgium) |Cod |Entrees (starters) |Fishes |Gratin |Grey shrimp |Holiday recipe |Mussels |Scallops |Shellfish |Sole (fish) |Starter | Mascarpone Mousse with Balsamic Vinegar Caramel 20 05 2008 - 17:34 - dessert - mascarpone I discovered this dessert on a restaurant menu and was immediately seduced by its lightness and the delicious contrast between the unctuous cream-mascarpone pairing and the lively Balsamic vinegar that awakens your tastebuds. In short, don't wait any longer to discover this magnificent dessert, a fine change from tiramisu. [66] comment(s) | read recipe | Balsamic Vinegar |Caramel |Desserts |Italian food (italy) |Mascarpone (italian cheese) |Mousse |Vinegar | Roasted leg of lamb with rosemary 18 05 2008 - 13:06 - main courses - leg of lamb Leg of lamb is one of the dishes that best represents Sunday lunch with the family. Needless to say a 4½ lb (2 kg) leg of lamb should not be cooked for a romantic dinner unless you want to be eating it all week! [118] comment(s) | read recipe | Anchovies |Easter |Lamb |leg of lamb |Main courses |Main dishes |Rosemary | Fish terrine 16 05 2008 - 12:53 - starter - fish This smooth, creamy terrine is loaded with mouth-watering fish flavors. Put this terrine on your cold buffet and you'll see right away what a hit it makes. [46] comment(s) | read recipe | Cold buffet |Cold starter |Fishes |Holiday recipe |Monkfish |Pink shrimp |Salmon |Starter |Terrine | Lamb Tajine 14 05 2008 - 01:33 - tajine - main dish I love stewed dishes and lamb is a meat that lends itself perfectly to this type of cooking. Like all tajines, it's a favourite for dinner parties where guests serve themselves from the dish placed in the middle of the table [71] comment(s) | read recipe | Lamb |Lamb shoulder |leg of lamb |Main dishes |Middle-Eastern Cuisine |Morocco |Potatoes |Spices |Stew |Tagine - tajines | Hummus 07 05 2008 - 15:43 - cold starte - houmous Here is a slightly lighter version of this great oriental cuisine classic that we often find on the table at our favorite Lebanese restaurants. This chickpea purée is sure to be a hit while you or your guests nibble on appetizers.” [41] comment(s) | read recipe | Appetizer |Chickpeas |Cumin |Dips |Entrees (starters) |Side dish | Potato salad with cumin and cilantro 05 05 2008 - 21:34 - SALAD - POTATO My Moroccan uncle showed me this recipe and I must admit that I love these potatoes bathed in cumin oil lightly flavored with lemon. It can be served warm or cold. I prefer the cold version, which is a really delicious addition to any cold buffet or picnic. [45] comment(s) | read recipe | Accompaniment |Barbecue BBQ |barbecue salad bbq |cilantro (coriander) |Cold buffet |Coriander |Cumin |Morocco |Potatoes |Potatoes salads |Salads | Guacamole 04 05 2008 - 12:28 - Dips - avocado - sauce Hola amigos… today we are inviting Mexico, or rather one of its most distinguished representatives, to join us for an aperitif. I am talking about the king of dips – the “salsa” world champion – guacamole. Must be enjoyed with a good Margarita!” [38] comment(s) | read recipe | Accompaniment |Aperitif |Appetizer |Avocado |Barbecue BBQ |barbecue sauce |Dips |Mexican food |Sauces |