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Tuesday 21 August 2018  
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white wine recipes

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Mascarpone and Porcini Mushroom Risotto
02 05 2008 - 15:29 - main dish - risotto - mushrooms
A magnificent
risotto, suitable for a festive entrée which you can announce proudly, saying: ‘Il risotto al mascarpone con il funghi porcini.’ An entire trip summarized in a single phrase... It reminds me of the markets of Florence overflowing with dried ‘funghi porcini’.
[75] comment(s) | read recipecooking recipes Mascarpone and Porcini Mushroom Risotto

Beef Fillet with Périgueux (Périgord) Sauce
01 01 2003 - 00:05 - in course - beef
Périgueux sauce is a famous symbol of Aquitaine gastronomy and, rather than overwhelming us with ingredients, it is much lighter than you might think, since it is made almost exclusively from
truffles! This makes it an extremely special dish that is not to be missed
[88] comment(s) | read recipecooking recipes Beef Fillet with Périgueux (Périgord) Sauce

American-style langoustines
01 01 2003 - 00:05 - starter - shellfish
A starter for special occasions that will whet your appetite before your classic main party dishes make their entrance. It is better to use large langoustines for this recipe."
[62] comment(s) | read recipecooking recipes American-style langoustines

Lamb shank in white wine and rosemary sauce
01 01 2003 - 00:05 - main course -lamb
A
lamb shank draws out our primary instincts: I can hardly help myself from grabbing this piece of meat by the bone and tearing off a hunk with my teeth. This is a very easy dish to make and, to be precise, tends more towards being a slow-cooked stew than an actual meat dish
[37] comment(s) | read recipecooking recipes Lamb shank in white wine and rosemary sauce

7 hour leg of lamb
01 01 2003 - 00:05 - main dish - lamb
The perfect dish for entertaining because its long cooking time leaves time to prepare the other dishes for the meal. And the cooked
lamb meat exudes its juices and aromas.
[41] comment(s) | read recipecooking recipes 7 hour leg of lamb

Traditonal tartiflette
01 01 2003 - 00:05 - main dish - potato
Are you looking for a nice lean dish for your diet? Well, this is not the recipe for you. This recipe from the Haute Savoie mountains is a perfect way to fend off winter while taking a break from raclettes or fondues when you want to base your meal on
cheese.
[58] comment(s) | read recipecooking recipes Traditonal tartiflette

Foie Gras with Scallops
01 01 2003 - 00:05 - starter - foie gras
A starter for special occasions that pairs the bold taste of
foie gras with the subtle flavor of scallops.
[46] comment(s) | read recipecooking recipes Foie Gras with Scallops

Italian sabayon
01 01 2003 - 00:05 - dessert -sabayon
Continuing with my "I love
sabayon" series, here is sabayon served all by itself with nothing else. A few eggs, some sweet white wine, sugar and a strong wrist for whisking are all you need to enjoy this dessert, which can only be described as a sweet, fluffy cloud.
[56] comment(s) | read recipecooking recipes Italian sabayon

Fondue Savoyarde
01 01 2003 - 00:05 - main course - cheese
Unlike a Swiss fondue, a Savoyarde cheese fondue is a wonderful combination of three
cheeses with very different characters. This is a very social meal that allows you to get together and chat with your friends without having to spend all your time in the kitchen.
[69] comment(s) | read recipecooking recipes Fondue Savoyarde

Sautéed shrimp scampi with garlic butter and Boursin
01 01 2003 - 00:05 - starter -shrimp
This is a fun
recipe I like to serve from the frying pan in the middle of the table. Shell these delicious scampi with your dainty fingers and you won't be able to resist wanting to lick your fingers when they're covered with garlic sauce, parsley, Boursin and white wine. And of course you can serve the same recipe as a starter. " 
It isn't the most refined recipe, but it's a quick and easy one you can eat without a fuss. Set the frying pan in the middle of the table for your guests to serve themselves straight from it and shell those delicious creatures with their fingers. Make sure there is lots of sauce and lots of bread because you'll see that nobody can resist mopping it all up. You'll be left with practically clean plates!
[47] comment(s) | read recipecooking recipes Sautéed shrimp scampi with garlic butter and Boursin

Onion jam
01 01 2003 - 00:05 - side dish - jam
Here's an absolutely indispensable
basic recipe to accompany all your pâtés en croûte, game and foie gras. I love eating rillettes with this recipe
[47] comment(s) | read recipecooking recipes Onion jam

Hot fudge sabayon with dark chocolate
01 01 2003 - 00:05 - desert - sabayon
Sabayon alone is a dessert that will send you to the moon, but what can we say when it Is combined with vanilla ice cream and melted chocolate ?! This dessert is a wonderful hot/cold treat with a unique texture: soft, melting and airy.
[35] comment(s) | read recipecooking recipes Hot fudge sabayon with dark chocolate

Scallops with Chicory (Endives)
01 01 2003 - 00:05 - starter - endives
The scallop season! That's the only excuse I need to bring out my whole
scallop recipe collection. Like I always say, “When the scallops reappear, it's time to get ready for the party season.
[42] comment(s) | read recipecooking recipes Scallops with Chicory (Endives)

Vegetable Tart with Radish and Turnip Leaves
01 01 2003 - 00:05 - main course - green vegetables
There are lots of green
vegetables, or should I say green leaves, in this tasty and original tart, which makes use of what is usually thrown away. In fact, any edible green leaves can be used.
[46] comment(s) | read recipecooking recipes Vegetable Tart with Radish and Turnip Leaves

Semi-cooked foie gras with Maury and chocolate coulis
01 01 2003 - 00:05 - appetizer - foie gras
The surprise for the holiday season this year is the
chocolate-coated foie gras praline on the Belgian market. Let’s continue with the same concept and accompany foie gras with a chocolate and Maury wine based sauce
[40] comment(s) | read recipecooking recipes Semi-cooked foie gras with Maury and chocolate coulis

Gnocchis with porcini mushrooms
01 01 2003 - 00:05 - starter - mushrooms
For this 6th edition of the appetite blog dedicated to the emotions stirred by mushrooms, I couldn’t help but recall a tagliatelle recipe with porcini mushrooms that I present to you in an adapted version for gnocchis. The mushrooms are so delicious that you don’t have to serve them in an elaborate way
[23] comment(s) | read recipecooking recipes Gnocchis with porcini mushrooms

Tagliatelle with Squid
01 01 2003 - 00:05 - man course - pasta
The moment I start thinking about this
tagliatelle with squid, I am immediately transported to a terrace in the Riviera for a lunch in the sun. You will enjoy tucking into this pasta dish.
[26] comment(s) | read recipecooking recipes Tagliatelle with Squid

Crusted loin of lamb with caramelized tomatoes and onion compote
01 01 2003 - 00:05 - main course - lamb
A loin of
lamb with delicious aromas bursting from beneath a coating of flaky pastry.
[30] comment(s) | read recipecooking recipes Crusted loin of lamb with caramelized tomatoes and onion compote

Lamb fricassee with artichokes (fricassea de agnello e carciofi)
01 01 2003 - 00:05 - main course - lamb
A nice springtime
lamb fricassee prepared with white wine and slightly lemony artichokes. A pleasant dish which is light and nourishing at the same time.
[26] comment(s) | read recipecooking recipes Lamb fricassee with artichokes (fricassea de agnello e carciofi)

 
 
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