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monday 11 December 2017  
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Main courses recipes

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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

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 recipecooking recipes Roasted leg of lamb with rosemary

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

Steak Tartare or Brussels-style Steak Tartare
01 01 2003 - 00:05 - main course - beef
As the name suggests, this recipe is a variation of steak
tartare enjoyed by the Bruxellois. It makes a wonderful lunch.
[68] comment(s) | read recipecooking recipes Steak Tartare or Brussels-style Steak Tartare

Endives au gratin (endive and ham roulades au gratin)
01 01 2003 - 00:05 - main course - endives
A typical Belgian dish that you will find in all of the brasseries in Brussels, along with stoemp-saucisse and shrimp croquettes. I would organize a week-end in Brussels just to taste this menu.
[94] comment(s) | read recipecooking recipes Endives au gratin (endive and ham roulades au gratin)

Grilled Lamb Noisettes with Rosemary and Lime
01 01 2003 - 00:05 - main course - lamb
Lamb noisettes have a lovely, subtle flavor. Make the most of it by preparing them as simply as possible, as shown in this light, fragrant recipe.
[37] comment(s) | read recipecooking recipes Grilled Lamb Noisettes with Rosemary and Lime

Honey-glazed duck breasts with spices and Szechuan pepper
01 01 2003 - 00:05 - MAIN COURSE - DUCK BREAST
Duck is a wonderful meat that works perfectly coated in sweet and sour flavors enhanced with spices. You can also discover the delights of Szechuan pepper in this recipe, also known as "anesthetic pepper"
[49] comment(s) | read recipecooking recipes Honey-glazed duck breasts with spices and Szechuan pepper

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

Tagliatelli with smoked salmon
01 01 2003 - 00:05 - main course - salmon
If you have some smoked
salmon leftover from the holidays, don’t hesitate to finish it with this super simple recipe. It’s a little dish that smells good like the holidays and you can serve it just like that, for the pleasure…”
[43] comment(s) | read recipecooking recipes Tagliatelli with smoked salmon

Monkfish Tagine with Paprika & Harissa
01 01 2003 - 00:05 - main course - fish
Even if a
tagine is nothing more than a fancy Dutch oven, I am always captivated by its blend of spices. That's what makes it so different from a good old stew . . . and the butter of course!
[31] comment(s) | read recipecooking recipes Monkfish Tagine with Paprika & Harissa

Chili con carne
01 01 2003 - 00:05 - main course - beef
A treat for spicy food lovers that will keep those hunger pangs at bay. A dish of chili in the middle of a table surrounded by your friends is a great start to the evening's festivities.
[34] comment(s) | read recipecooking recipes Chili con carne

Grilled trout with thyme
01 01 2003 - 00:05 - min course - fish
This recipe is the easiest way in the world to cook
trout and it exudes all the flavors of thyme. It's the type of recipe you can imagine preparing in the great outdoors, by a river, with the morning's catch grilling over a makeshift fire
[42] comment(s) | read recipecooking recipes Grilled trout with thyme

Leg of Lamb Boulangere
01 01 2003 - 00:05 - main course - leg of lamb
A good, traditional recipe handed down from wash day in villages where the women let the
lamb cook slowly in the baker's oven while they were at the wash house. When they came back they took a dish to the baker's and their delicious, warming dinner was ready.
[41] comment(s) | read recipecooking recipes Leg of Lamb Boulangere

Salt-crusted leg of lamb
01 01 2003 - 00:05 - main course - lamb
Lamb meat is succulent and flavorful, and becomes even more so when cooked slowly in a salt crust to concentrate its flavors.
[39] comment(s) | read recipecooking recipes Salt-crusted leg of lamb

Salmon quiche
01 01 2003 - 00:05 - quiche - salmon
If you enjoy a
quiche with the flavors of the ocean, this salmon quiche is made for you. I heartily recommend a dill cream sauce as the perfect accompaniment to this recipe.
[50] comment(s) | read recipecooking recipes Salmon quiche

Lamb shank with herbes de la Garrigue (thyme, wild thyme, rosemary)
01 01 2003 - 00:05 - main course - lamb
All of Provence’s fragrant scents will slowly impregnate this
lamb shank, which will melt off the bone while cooking.”
[56] comment(s) | read recipecooking recipes Lamb shank with herbes de la Garrigue (thyme, wild thyme, rosemary)

Sesame Rabbit Tajine
01 01 2003 - 00:05 - main course - rabbit
In this
recipe the rabbit takes on the flavors of oriental spices. Rabbit always reminds me of my grandmother's recipes. Like she always says, "a good rabbit is a rabbit that can be eaten without a knife". To follow her advice, feel free to let the dish simmer for a long time over a low heat.
[33] comment(s) | read recipecooking recipes Sesame Rabbit Tajine

Sautéed lamb with garlic, sweet basil and coriander
01 01 2003 - 00:05 - main course - lamb
Some nice sautéed
lamb made Asian style… marinated lamb seared in the wok and accompanied by garlic and fresh herbs. I really like this sautéed lamb because it combines garlic and lamb sublimely, along with the freshness of coriander and sweet basil
[55] comment(s) | read recipecooking recipes Sautéed lamb with garlic, sweet basil and coriander

Turkey stuffed with chestnuts and foie gras
01 01 2003 - 00:05 - CHRISTMAS DISH - POULTRY
There is nothing more traditional than this easy recipe for turkey with
chestnuts. The cooking method ensures that the bird is tender and succulent."
[44] comment(s) | read recipecooking recipes Turkey stuffed with chestnuts and foie gras

Pan-fried lamb tenderloin with springtime coulis of tiny green peas and arugula
01 01 2003 - 00:05 - main course - lamb
For this Second Edition of Blog appétit's "interstellar" event, here's a recipe for you to try out, which simply uses a very tender piece of seared
lamb, swimming in a springtime concentrated extract of green peas and arugula.
[42] comment(s) | read recipecooking recipes Pan-fried lamb tenderloin with springtime coulis of tiny green peas and arugula

Leg of lamb en croute
01 01 2003 - 00:05 - main course -lamb
A marvelous recipe: A golden, crispy bread pastry hides a
leg of lamb cooked in its own juices--flavorful and pink inside. This delight is served often for Easter dinner. You can accompany this dish with baby spring vegetables, flageolets, potatoes au gratin, or even a nice salad if you want a lighter meal.
[42] comment(s) | read recipecooking recipes Leg of lamb en croute

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

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

Risotto with Grey Shrimp and Garlic
01 01 2003 - 00:05 - starter - risotto
Here is THE
risotto that should please Belgians – and others! A beautiful marriage of dreamily creamy risotto with flavorful grey shrimp seasoned with garlic!
[47] comment(s) | read recipecooking recipes Risotto with Grey Shrimp and Garlic

Lamb curry with mashed sweet potatoes
01 01 2003 - 00:05 - main course - lamb
A magnificent
Indian curry that will enchant you with flavors from a subtle mix of spices combined with lamb. Everything is so deliciously united by the yoghurt velouté.  
[38] comment(s) | read recipecooking recipes Lamb curry with mashed sweet potatoes

Kefta Tajine with Prunes, Almonds and Sesame Seeds
01 01 2003 - 00:05 - main course - taine
Imagine for a moment the delicious aroma that will rise from the
tajine dish when you take off the lid in front of your guests . . . Make sure you have some Moroccan bread to soak up all the delicious cooking juices.
[23] comment(s) | read recipecooking recipes Kefta Tajine with Prunes, Almonds and Sesame Seeds

Rack of Lamb with Parsley
01 01 2003 - 00:05 - main course - lamb
I really like these racks of
lamb, as they can be beautifully presented with the ends of the ribs lined up proudly on the plate.
[38] comment(s) | read recipecooking recipes Rack of Lamb with Parsley

Kefta tajine
01 01 2003 - 00:05 -
Kefta
tajine, in its simplest form, is both an aromatic soup and a main course. Quite simple to prepare, it makes a filling meal.
[25] comment(s) | read recipecooking recipes Kefta tajine

Leg of Lamb with Apricots and Thyme
01 01 2003 - 00:05 - main course - lamb
This is a delicious discovery that I first tried when eating with friends. It’s a tender, juicy leg of lamb flavored with a stuffing made from dried apricots, garlic and thyme. Simply succulent, and very easy to prepare!
[41] comment(s) | read recipecooking recipes Leg of Lamb with Apricots and Thyme

Lamb with ginger and rosemary
01 01 2003 - 00:05 - main course - lamb
Also called Welsh
Lamb, this recipe will work wonders as the main course of a Sunday lunch for the family.
[46] comment(s) | read recipecooking recipes Lamb with ginger and rosemary

"Chilindron" spring lamb with Espelette Pepper (Basque cuisine)
01 01 2003 - 00:05 - main course - lamb
The choice of
lamb used varies from one side of the Pyrenees to the other. In the French Basque country, spring lamb is used (raised by the mother) whereas grass-fed lamb is more appreciated on the Spanish side. Today’s delicious recipe, spiced up with fresh Espelette pepper, offers an example of the use of spring lamb.
[39] comment(s) | read recipecooking recipes "Chilindron" spring lamb with Espelette Pepper (Basque cuisine)

Atlas mountain lamb with almonds and coriander (Morocco)
01 01 2003 - 00:05 - main course - lamb
The
coriander and almonds go well with the delicate flavors of the lamb chops, thus offering a lamb dish with oriental flavors. The world’s cuisine connoisseurs will delight in this dish.
[31] comment(s) | read recipecooking recipes Atlas mountain lamb with almonds and coriander (Morocco)

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

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

Lamb tajine and winter squash with honey and saffron
01 01 2003 - 00:05 - main course - lamb
Tajine is always a delicious dish which melts in the mouth that you can make anytime of the year, and always differently by playing with the vegetables in season. In autumn, why not a tajine with winter squash?
[23] comment(s) | read recipecooking recipes Lamb tajine and winter squash with honey and saffron

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

Mutton stew with turnips and fava beans
01 01 2003 - 00:05 - main couse - mutton
Lamb and fava beans appear on the market at the same time. It makes sense, therefore, to cook them together along with baby spring vegetables. As an alternative to the time-honored Easter lamb, this dish can be prepared in advance and cooked without being watched over.
[31] comment(s) | read recipecooking recipes Mutton stew with turnips and fava beans

Spaghetti with arugula pesto
01 01 2003 - 00:05 - pasta - pesto
You might think this is just another
pasta dish. Maybe, but this spaghetti is accompanied by a special kind of pesto where the sweet basil has been replaced by arugula to give an even better result. It's fast and easy; I leave it to you to decide whether you want to serve it as an accompaniment, antipasto or main course.
[21] comment(s) | read recipecooking recipes Spaghetti with arugula pesto

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)

Eggplant stuffed with Lamb and Parmesan
01 01 2003 - 00:05 - main course - lamb
Original and flavorful, these stuffed eggplants are easy to prepare, if a little fiddly. Choose eggplants with a firm, shiny skin and check that the stem has not dried out, otherwise the eggplant will be a little bitter and will spoil the taste of the dish.
[24] comment(s) | read recipecooking recipes Eggplant stuffed with Lamb and Parmesan

Risotto with morel mushrooms
01 01 2003 - 00:05 - main course - risotto
A grand classic, very trendy, impossible to go wrong if you respectfully follow the preparation instructions. These small brown morel
mushrooms, along with highlights of chervil in this pearly rice, are delightfully eye-catching.
[30] comment(s) | read recipecooking recipes Risotto with morel mushrooms

Indian-style lamb brochettes
01 01 2003 - 00:05 - main course - lamb
A little sun and exoticism for a
barbecue between friends. Easy to prepare, spicy and refreshing—it’s a sure hit.
[20] comment(s) | read recipecooking recipes Indian-style lamb brochettes

Mutton stew with cocos de Paimpol
01 01 2003 - 00:05 - main course - mutton
This great classic in
French cuisine is a succulent and easy-to-prepare dish. The mutton is extremely tender and flavorful, and the cocos are soft yet firm. It’s not a fancy dish, but this mutton stew is a sure bet which everyone will love.
[22] comment(s) | read recipecooking recipes Mutton stew with cocos de Paimpol

Loin of lamb with garlic and basil cream purée
01 01 2003 - 00:05 - main course- lamb
A sauce with a Provence accent, very appropriate for preparing delicious loins of
lamb. Here’s a recipe that will be all the rage for Easter.
[14] comment(s) | read recipecooking recipes Loin of lamb with garlic and basil cream purée

 
 
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