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wednesday 21 February 2018  
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Red wine recipes

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Traditional beef bourguignon
01 01 2003 - 00:05 - simmered dishes - beef

Despite my love for simmered dishes, I have to proclaim the appalling truth: “the Dukes of Burgundy shamefully stole the recipe for Flemish stew when they occupied Flanders. Since they didn’t have any good beer, they resorted to wine…” That’s how we can rewrite the history of an excellent dish!


For this recipe, I made myself follow an academic recipe that was made according to the rules of art. I did some research and took inspiration from the recipe suggested in the "Burgundy" volume of the Inventory of French Culinary Heritage.

It is not the easiest or most practical version but we often learn a lot when we follow this kind of recipe. It is distinctive because it does not include carrots but it does include mushrooms.

Here is the first version of this recipe. I will give you other versions that are more or less simple or adapted by great chefs during the next few weeks.


[73] comment(s) | read recipecooking recipes Traditional beef bourguignon

Eggs in red wine sauce
01 01 2003 - 00:05 - starter - eggs
Today I'd like to propose a classic brasserie
dish that is, in fact, a traditional Burgundian recipe. The apparent simplicity of this dish combines delicious poached eggs with a red wine sauce bursting with the flavors of wine and bacon. I love this recipe!
[25] comment(s) | read recipecooking recipes Eggs in red wine sauce

Saddle of Hare with Civet-style Sauce
01 01 2003 - 00:05 -
You need very tender saddles for this recipe – use the ones from the civet. The saddles should be cooked until pink. You can use the leftover sauce from the civet, or make the sauce as shown in the recipe. If the hare was caught at the start of the season, you can serve tomato flans as an accompaniment.
[41] comment(s) | read recipecooking recipes Saddle of Hare with Civet-style Sauce

Leg of lamb marinated with mountain herbs
01 01 2003 - 00:05 - main course - lamb
In the Pyrenees mountains, small sheep graze on the fragrant
herbs found in the pastures. To further heighten this fragrance, let the leg of lamb marinate one night in these herbs in a manner similar to venison: a delight to the senses.
[32] comment(s) | read recipecooking recipes Leg of lamb marinated with mountain herbs

Beef with carrots
01 01 2003 - 00:05 - main course - beef
This is another great classic from the
stew recipe collection. It is often confused with its cousin - beef bourguignon. In fact, it is a less rustic beef bourguignon to which tomato paste has been added. Like all stews, I love it!
[25] comment(s) | read recipecooking recipes Beef with carrots

 
 
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