GOURMET RECIPES

GOURMET CHICKEN PASTA

2008-11-29T03:50:00.000-08:00

GOURMET CHICKEN PASTA ...a great gourmet recipe to try ! Its recommended ! Nice !

INGREDIENTS

2 c. boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. pkg. cream cheese
8 oz. carton sour cream
3 green onions with tops
1 can Rotel tomatoes
2 c. grated sharp Cheddar cheese
1 sm. pkg. (1/4 inch width) egg noodles

INSTRUCTIONS
Boil noodles until done and drain. Add softened cream cheese, sour cream, and chopped onions while noodles are hot. Mix well.In large casserole, begin with layer of noodles (half), layer of
chicken, tomatoes with juice, layer of soups (which have been mixed together), and end with Cheddar cheese. Repeat layers again. Bake at 300 degrees for 1 hour. The gourmet recipe of chicken pasta is ready...bon apetit ! Enjoy it !

ajoblanco-with-grapes-spanish-cold-soup

GOURMET PASTA

2008-11-29T03:49:00.000-08:00

GOURMET PASTA ...another great gourmet recipe to try ! Nice !

INGREDIENTS

1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes
1 or 1 1/2 lb. ground beef, depending on taste
8 oz. sour cream
3 oz. cream cheese
2 c. grated cheddar cheese (10 oz.)
6 green onions, tops included
5 oz. thin egg noodles

INSTRUCTIONS
Brown meat; drain. Add salt and pepper to taste, tomatoes, and tomato sauce. Simmer 5 minutes. Cook noodles as on package; drain. Mix cream cheese, sour cream and finely chopped onions. Alternate noodles, sauce, cheese, noodles, sauce, cheese in 13 x 9 inch casserole dish.
Bake at 350 degrees until hot and bubbling about 45 minutes.The gourmet recipe of pasta is ready.....enjoy the pasta ! Nice one !

beef-tenderloin-medallions-caramelized.

GOURMET PASTA SALAD

2008-11-29T03:48:00.000-08:00

GOURMET PASTA SALAD ... another amazing gourmet recipe....try this one ! Nice one !

INGREDIENTS

Pasta (twists, wagon wheels, etc.)
Broccoli
Celery
Carrots, shredded
Green peppers, diced
Red peppers, diced
Chopped black olives
Can of chick peas
Parmesan or Romano cheese to flavor.
Italian dressing (use your favorite bottled dressing or Good Seasons dressing)

INSTRUCTIONS
Cook pasta per directions on package. Drain. Add all ingredients and dressing while warm. Refrigerate and serve cold. You may use other vegetables but remember to keep it colorful. The gourmet recipe of salad is ready to serve....enjoy it !
valais-apricot-paillard.

GOURMET MACARONI AND CHEESE (PAS)

2008-11-29T03:47:00.000-08:00

GOURMET MACARONI AND CHEESE ...a great gourmet recipe to try !

INGREDIENTS

2 c. pasta ruffles

Cook as package directs and drained. Preheat oven to 375 degrees.
Grease 1 1/2 quart shallow baking dish. In medium saucepan, melt:

2 tbsp. butter
Stir in:

2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk

Cook and stir until mixture thickens slightly. Add:

1 c. shredded Cheddar cheese
1 sm. jar (2 oz.) diced pimientos
Cooked pasta (above)

Turn into baking dish. Top with 1 cup shredded Cheddar cheese. Bake 25 to 30 minutes. The gourmet recipe od macaroni is ready to serve....nice !
lamb-chops-on-potato-wreath

CREAMY ITALIAN PASTA BLEND SALAD (PAS)

2008-11-29T03:35:00.000-08:00

CREAMY ITALIAN PASTA BLEND SALAD ...a great gourmet recipe pasta to try !

INGREDIENTS

4 c. Gourmet's Choice Italian Pasta Blend, thawed
1/3 c. Ranch salad dressing
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. white pepper

INSTRUCTIONS
Thaw pasta blend under lukewarm running water. Drain thoroughly. In a large bowl, combine remaining ingredients. Add pasta blend and toss gently. Chill 1 to 2 hours before serving. This nice gourmet recipe pasta serves 8 persons. Nice one ! Enjoy it !

chilled-tomato-soup-with-lemon-sorbet.

GOURMET CHICKEN DELIGHT

2008-11-29T03:15:00.000-08:00

GOURMET RECIPE of CHICKEN DELIGHT

INGREDENTS

8 chicken breasts, boned
1 (2 1/2 oz.) jar Armour sliced dried beef
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
8 oz. sour cream
Bacon strips, uncooked or sliced ham
NO salt or pepper

INSTRUCTIONS
Spray casserole dish with non-stick spray or grease lightly. Mix sour cream and soup together and spread a light layer over bottom of dish.
Wrap each breast with ham or bacon. Place on bottom of dish, 1 slice of dried beef, chicken wrapped breast, and pour soup mixture over all.

For an added delight, fresh or jar mushrooms may be sprinkled over all, or a little wine added to soup mixture. Bake at 250 degrees for 3 hours uncovered. This gourmet recipe is where you will enjoy.
lamb-saut-with-figs.

GOURMET CHICKEN SPAGHETTI

2008-11-29T03:14:00.000-08:00

GOURMET CHICKEN SPAGHETTI RECIPE...a nice gourmet recipe to try !

INGREDIENTS

3 lbs. chicken
8 oz. thin spaghetti
4 tbsp. butter
4 tbsp. flour
1 c. cream
1 c. chicken broth
1 c. mayonnaise
1 c. sour cream
1 c. Parmesan cheese
1/8 c. lemon juice
1/3 c. white wine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. dry mustard
1 tsp. salt
8 oz. fresh mushrooms
4 tbsp. butter

INSTRUCTIONS
Boil and bone chicken. Break spaghetti into thirds and boil in chicken stock. Make basic white sauce. Melt butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan cheese, lemon juice, wine and seasonings. Saute mushrooms in butter. Place mushrooms, chicken and spaghetti in flat 3 quart casserole. Add sauce and mix well. Sprinkle paprika and additional Parmesan on top. Bake
at 350 degrees for 30 to 40 minutes. May be made ahead of time and frozen. The gourmet recipe of spaghetti is ready to serve....enjoy it !

gourmet-pasta-salad.

GOURMET CHICKEN SANDWICH

2008-11-29T03:12:00.000-08:00

GOURMET RECIPE CHICKEN SANDWICH

INGREDIENTS

6-8 chicken breast, boned
1/2 c. butter
1 c. chicken broth
2-3 tsp. lemon juice
1/2 lb. sliced mushrooms
2 med. onions, sliced
1/2 c. white wine
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. lemon pepper
1 tsp. parsley
1/2 tsp. garlic
1/2 tsp. gumbo file
1 thick loaf French bread, butter, garlic powder, Parmesan cheese

INSTRUCTIONS
Brown chicken breast in 1 tablespoon butter. Remove and set aside. Add 1/4 cup broth, lemon juice and remaining butter to skillet. Stir until butter melts. Add mushrooms and onions, cover and cook over low heat until tender, stirring occasionally. Add wine and remaining broth; stir. Add salt, pepper, lemon pepper, parsley, garlic powder and gumbo file`. Stir well.
Place chicken breast in skillet and spoon sauce over each breast. Cover and simmer 30 to 45 minutes. Cut breast into 1" slices, sprinkle lightly with garlic powder and Parmesan cheese. Place under broiler until golden brown.
To serve sandwiches, place 1 slice of bread on plate, top with chicken breast and pour sauce over sandwich. The gourmet recipe is ready...enjoy it !

GOURMET CHICKEN ENCHILADAS

2008-11-29T02:55:00.000-08:00

GOURMET CHICKEN ENCHILADAS ...a great chicken gourmet recipe to try...nice !

INGREDIENTS

4 large chicken breasts
1 large onion chopped finely
10 large flour tortillas (or use low carb wheat tortillas)
2 T butter
1 can rotel diced tomatoes
1/4 cup sliced jalapeneos
3 cups shredded Colby Jack cheese
1 8 oz. brick cream cheese softened
1 pint sour cream
2 T chopped cilantro
1 tsp Cavenders greek seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 pkg cream of chicken Cup-o-Soup

INSTRUCTIONS
Boil chicken in lightly salted water until tender. Dice and set aside.
In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
Taste the mixture and add more seasonings, if needed.
Grease large casserole dish and preheat oven to 375 degrees.
Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.

Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
The chicken gourmet recipe is ready for feasts..enjoy it !

lamb-saut-with-figs.

Pork Loin with Confit Garlic Petals

2008-08-18T06:41:00.000-07:00

Pork Loin with Confit Garlic Petals
Try this nice gourmet recipe. This favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord. This roast is a perfect dish for entertaining 10 or so guests. You can easily prepare the confit garlic and tomatoes in the morning or even a day ahead, so that all that's left to do is put the roast in the oven while your guests are having an aperitif.

Ingredients

- 1 Pork loin roast
- 450 g (1 lb.) Rognons
- 10 confit Garlic ''petals'' (recipe follows)
- 3 confit tomatoes
- 1/2 bunch chopped rosemary leaves
- Duck fat
- A pinch of sugar
- Salt and pepper

INSTRUCTIONS

1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it,
then open the two halves like a book;
2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

1. Slice the garlic cloves on a mandolin;
2. pour some duck fat over top and let cookslowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

1. Cut the tomatoes in quarters; seed them;
2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
3. Season with salt and pepper and sprinkle with a pinch of sugar;
4. place into a 60° C (140° F) oven and cook for 2 hours.
This great gourmet recipe of Pork Loin with garlic is ready to serve....great taste !

lamb-tagine-with-artichokes-and-peas.

Pork and Onion Turnovers - Pâtés croches

2008-08-18T06:39:00.000-07:00

Pork and Onion Turnovers - Pâtés croches
Try this amazing gourmet recipe .....!

Ingredients

Ingredients for the pastry
- 1.2 kg (2 lb. 10 oz.) flour
- 10 g (2 tsp.) salt
- 1 liter (4 cups) milk
- 2 g (1/2 tsp.) baking soda
- 290 g (10 oz.) melted vegetable shortening

Filling
- 2 kg (4 1/2 lb.) ground Pork
- 275 g (10 oz.) chopped onion
- Salt and pepper

INSTRUCTIONS

1. place the flour in a large bowl and form a well in the center; add the salt and baking soda;
2. add the milk, then the melted fat;
3. mix into a smooth dough;
4. roll out the dough and cut into 20 cm (8") rounds;
5. combine the ingredients for the filling;
6. place about 115 g (4 oz.) filling on one side of each round;
7. moisten the edges with water; fold over into a turnover;
8. fold the edges over into a kind of cord;
9. crimp to form a decorative border;
10. make a slash in the top of the pastry with the tip of a knife;
11. place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until
browned.
Great gourmet recipe of pork with onions is ready to serve...nice !

Poached Sirloin with Dried Ceps and Vermicelli

2008-08-18T06:36:00.000-07:00

This great poached sirloin Gourmet recipe stands at the crossroads of east and west. It's inspired by the traditional Japanese soup shabu shabu, a broth containing meat, shiitake mushrooms, noodles and vegetables. Variations of it are found throughout Asia, in China and Vietnam. If you don't have consommé, you can use bouillon cubes, one meat and one chicken, for each liter of water.

INGREDIENTS :

- 700 g (1 lb. 8 oz.) beef sirloin

- 50 g (2 oz.) dried Ceps (porcini)

- 60 g (2 oz.) Chinese bean-thread noodles (vermicelli)

- 50 g (2 oz.) celery root (celeriac)

- 1 liter (4 cups) beef consommé

- 1 tbsp. grainy mustard

- Coarse sea salt, freshly ground pepper

INSTRUCTIONS

Place the ceps (porcini) in a bowl, add 500 ml (2 cups) water and soak for 30 minutes. Drain, strain the soaking liquid through a cloth and add it with the liter of consommé to a soup pot.
Rub the meat on all sides with coarse salt and freshly ground pepper. Tie it up like a roast, keeping one end of the string long enough to tie to the handle of the pot, and add to the pot.
Add the peeled celery root. Cook for 25 minutes over low heat.
Remove the meat with the string and let it rest at room temperature.
Cook the vermicelli for 4 minutes in half the broth over low heat. Bring the remaining broth to a boil, add the ceps and reduce the heat; let infuse for 5 minutes.

Finishing and presentation

Place the ceps and noodles with the meat (still tied) into a soup tureen. Cover and reserve while preparing the sauce.
Crush the piece of celery root in a bowl with a fork; add the mustard and enough broth to form a sauce thick enough to coat a spoon. Pour into a sauce dish.
Place the tureen on the table before your guests. Remove the meat and place it on a cutting board. Slice thinly.
Place some vermicelli and ceps into 4 serving bowls;
place the sliced meat on top with a sprinkling of coarse salt.
Serve the sauce on the side and the remaining hot broth in bowls.
This great gourmet recipe of the poached sirloin is ready to serve.....mmmm what a taste ! Nice ! Enjoy the sirloin....

beef-tenderloin-with-fleurie-wine

Lamb Tagine with Artichokes and Peas

2008-08-18T06:27:00.000-07:00

Try this nice gourmet recipe of lamb Tagine with Artichokes and Peas ...its recommended !

Ingredients for 6-8 servings
- 1.5 kg (3 lb.) Lamb, cut into pieces
- 2 kg (4 1/2 lb.) Artichokes
- 2 kg (4 1/2 lb.) Peas or fresh beans
- 1 tsp. ginger
- A pinch of Saffron
- 1 clove of garlic
- 3 tbsp. oil
- Peel of a preserved lemon
- A handful of olives
- Juice of 1 lemon

INSTRUCTIONS

1. Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add
the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
2. Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
3. Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
4. Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
Then this amazing gourmet recipe is ready to serve.... a fantastique taste of lamb tagine..!

beef-tenderloin-medallions-caramelized.

Lamb Sauté with Figs

2008-08-18T06:24:00.000-07:00

Try this great gourmet recipe of lamb saute . Serve the sauté accompanied by fresh buttered noodles.

INGREDIENTS:
- 1.5 kg (3.3 lb.) boneless Lamb shoulder, cut into pieces
- 800 g (1 lb. 12 oz.) fresh Figs
- 2 onions
- 1 clove of garlic
- 4 sprigs of flat leaf parsley
- 30 g (2 tbsp.) butter
- 1 tbsp. peanut oil
- 200 ml (3/4 cup) dry white wine
- Salt and pepper

INSTRUCTIONS

1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about
10 minutes.
2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let
simmer for 30 minutes over low heat.
3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
4. Correct the seasoning and continue cooking for 20 minutes longer.
Then this gourmet recipe of the lamb saute with figs is ready to serve... hmmm...nice !

beef-and-ale-pot-roast.

Lamb Chops on a Potato Wreath

2008-08-18T06:21:00.000-07:00

Try this great gourmet recipe of lamb chops....what an amazing taste of lamb !

Ingredients for 4 servings
- 12 trimmed Lamb chops
- 100 g (3 1/2 oz.) shallot
- 30 g (2 tbsp.) tarragon vinegar
- 200 ml (3/4 cup) red wine
- Freshly ground pepper
- 400 ml (1 1/2 cups) lamb stock

Potato Wreath
- 4 large Potatoes
- 100 g (3 1/2 oz.) butter
- Salt and freshly ground pepper

Vegetables (about 80 g / 3 oz.)
- Young onions
- Carrots
- Snow peas
- Thin green beans
- Broccoli
- Salt and sugar
- 200 ml (3/4 cup) vegetable broth

INSTRUCTIONS

1. Sauté the finely chopped shallot in some butter; deglaze with the vinegar and 100 ml of the
red wine; simmer until the shallot is transparent.
2. Season the chops on both sides, sear them over high heat to colour them nicely, then let rest
in a 180° C (350° F) oven for 5 minutes.
3. Degrease the pan, deglaze with the remaining 100 ml red wine, and pour over the shallots. Add the lamb stock and reduce to the desired consistency.

Potato Wreath

1. Cut the potatoes into slices 2 mm thick. Cut circles from the potato slices using a 4 cm (1
1/2") round cutter.
2. Butter a skillet and place a 10 cm (4") ring or metal cutter into it. Line the bottom with the
potato rounds, overlapping them to form the crown.
3. Cook for 5 minutes on each side and season with salt and pepper. (Cook the potatoes with the ring in place while you brown the first side, then remove it before turning the potato crown to brown the other side.)

Preparing the vegetables

1. Blanch all the vegetables separately and immediately run them under very cold water. Set
aside.
2. Season with a little salt and sugar.

Finishing and presentation

1. Lightly caramelize the sugar; add 50 g (3 tbsp.) butter and the vegetable broth and reheat
the blanched vegetables.
2. Place the potato crown on a hot plate, place the vegetables in the centre, the lamb chops on
top, and the sauce all around.
3. Garnish with herbs.
This nice gourmet recipe of lamb chops with potato wreath is ready to serve....bon appetit !

beef-sirloin-with-onions-and-apricot.

Beef Tenderloin with Fleurie Wine and Marrow

2008-08-18T06:15:00.000-07:00

Try this classic recipe from the Troisgros brothers that has several interpretations, depending on the cut of beef: ribs, steaks or tenderloin. Roanne is very near Charolais, famous for its beef cattle. For this amazing beef tenderloin recipe in particular, the meat is taken from the tenderloin of a cow over 3 years old. For rib steaks or sirloin, on the other hand, we would choose a Salers or Normande about 4 years old. As a side dish, serve a gratin forézien, a potato gratin made without cheese.

Ingredients

- 4 slices of Beef tenderloin (180 g/6 oz.) each
- 60 g (2 oz.) beef marrow
- 250 ml (1 cup) Fleurie (Beaujolias premier cru red wine)
- 2 French shallots
- 160 g (6 oz.) butter
- 2 tbsp. meat glaze (very reduced veal stock)
- Salt and pepper
- Fleur de sel and cracked pepper

Method

1. Soak the marrow in a bowl of cold water overnight.
2. Peel and chop the shallots. Reduce the red wine by half. Season the slices of meat with salt
and pepper. Heat 30 g (1 oz.) butter in a sauté pan. When it is browned, add the beef and cook to the desired doneness.
3. Remove the beef and set aside on an overturned plate (so the meat doesn't soak in its
own juices).
4. Cut the marrow into 4 rounds; poach them in a small saucepan of hot (not boiling) salted water; remove from the heat and set aside.
5. Pour the butter from the sauté pan into a skillet and set aside. To the sauté pan, add the
chopped shallot and sweat lightly; add the reduced red wine and meat glace and reduce until syrupy.
6. Remove the sauté pan from the heat and add the remaining butter in small pieces, whisking
slowly. Do not boil, but keep the sauce hot.
7. Reheat the meat in the skillet with the butter. Recuperate the juice it has given off and add it to the sauce.
8. Place the meat on plates or a serving platter. Spoon the red wine sauce over top, then
drain the marrow and place on top of the meat. Sprinkle with coarse salt and cracked pepper and serve immediately. ...what an amazing taste of beef tenderloin..!

Beef Tenderloin Medallions Caramelized Onions & Port Sauce

2008-08-18T06:12:00.002-07:00

This great beef tenderloin medallions recipe is served while the Port sauce is still bubbling in the hot pan with a "screaming" (crispy) potato cake, and a tomato, herb and spinach tartlet.
In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely.....nice thrilling taste !

Ingredients
- 5 Beef tenderloin medallions, about 150 g (5 oz.) each
- 500 g (18 oz.) red Onion, thinly sliced
- 120 g (4 oz.) clarified butter
- 140 ml (9 tbsp.) veal stock or broth
- 125 ml (1/2 cup) Port
- 60 g (2 oz.) brown sugar
- Vegetable oil
- Salt and pepper
- 1 tbsp. horseradish
Method

1. sauté the onions in a skillet with the clarified butter and brown sugar for about 2 minutes, just until they caramelize;
2. add the horseradish and 60 ml (1/4 cup) veal stock or broth; reduce at a simmer until the sauce thickens; set aside, keeping warm;
3. place the Port and the remaining stock in a small saucepan; simmer until the liquid is reduced by half;
4. season the beef with salt and pepper; heat the oil in a skillet; sear the beef medallions for
one minute on each side; finish cooking in the oven or under the broiler until the desired doneness is reached, about 1 minute for medium-rare;
5. place the onions in the center of warmed plates; place the beef medallion on top; spoon the
sauce around and serve hot.... great sizziling taste of beef sirloin !

Beef Sirloin with Onions and Apricot Lentils

2008-08-18T06:07:00.000-07:00

Try this original recipe from Neil McCarthy, Executive Chef of the Mount Kenya Safari Club
At the Club, this dish is served with Parmentier potatoes, diced parsnips, smoked bacon and grilled vegetable ribbons.

In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely. Hmm what a fantastic taste of beef sirloin...!

Ingredients
- 5 Beef sirloin steaks, about 210 g (7 oz.) each
- 150 g (5 oz.) sliced Onion
- 1 clove of garlic, minced
- 1 egg white, lightly beaten
- 285 ml (1 cup + 2 tbsp.) béchamel sauce
- 30 g (2 tbsp.) English mustard
- 60 g (2 oz.) sautéed bacon bits
- Salt, pepper, paprika

Apricot lentils
- Lentils, allow 125 ml (1/2 cup) cooked lentils per serving
- 30 g (1 oz.) dried Apricots
- 285 ml (1 cup + 2 tbsp.) veal stock or broth
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) orange juice, approximately
- 1 tbsp. sherry
- A pinch of chervil
Method

1. in a skillet, sauté the onions and garlic in butter; when the onions turn translucent, add the
mustard and béchamel sauce and combine well; season and let cool;
2. add the beaten egg white and bacon;
3. season the beef with salt, pepper and paprika; place in a non-stick pan, pressing down so
that the meat sits flat;
4. spread the onion mixture over the steaks; grill over high heat for 10 minutes until the
"soufflé" is glazed;
5. cook the lentils in a pan in the broth or veal stock until they are cooked (between 30 and 60
minutes for brown lentils); flavor with a little red wine to taste;
6. poach the apricots in about 125 ml (1/2 cup) orange juice and 1 tbsp. sherry; drain, cut into
strips and mix into the lentils; sprinkle with chervil;
7. place the lentils onto a hot plate; place the sirloin on top; garnish with vegetables and serve
hot....an the great beef sirloin with onions and apricot lentils are ready to serve....nice !

Beef Braised in Wine - Boeuf en Daube

2008-08-18T06:03:00.000-07:00

Try this beef braised in wine recipe or Boeut en daube....a must try !

Ingredients for 4 servings

- 1 kg (2 1/4 lb.) Beef from various braising cuts,

cut into cubes
- Salt and pepper
- 100 g (3 1/2 oz.) bacon, in small pieces
- 3 tbsp. olive oil
- 1 large onion
- 2 sprigs of thyme
- 1 bottle of red wine
- Chopped herbs
- Capers, pearl onions, cooked peas, etc.
Method

1. In an earthenware casserole, sear the bacon and beef in the oil; add the onion and thyme.
Season with salt and pepper.
2. Pour the wine over top to cover the meat. Braise, covered, over low heat for 3 to 4 hours.
3. At the end, add the herbs, capers and garnish of your choice.
This great boeuf en daube is ready to serve.....amazingly nice taste !

Beef and Ale Pot Roast

2008-08-18T06:00:00.000-07:00

Another great beef recipe. Suitable alternative cuts include: silverside, topside and brisket.For a bigger piece of beef, allows 30-40 minutes per 450 g.

Ingredients

- 1 kg (2 1/4 lb.) braising Beef (such as brisket), boned and rolled

- 3 tbsp. oil

- 2 medium onions, thinly sliced

- 4 cloves of garlic, crushed

- 300 g (10 oz.) carrots, peeled and cut into sticks

- 50 g (2 oz.) flour

- 2 tsp. dry mustard

- 1 bay leaf

- 440 ml (1 3/4 cups) dark ale

- 300 ml (1 1/4 cup) beef stock or water

- 1 tbsp. brown sugar

- 12 slices of country bread

- 60 g (2 oz.) Cheddar cheese

Method

Heat the oil in a large saucepan, add the joint and brown all sides.
Place in a deep 3.4 litre (6pt) ovenproof casserole. Add garlic, carrots, celery and bay leaves and season well. Add stock and the brown ale.
Cover and cook for 2 hours. Thicken with gravy granules if gravy is too runny. Serve with boiled or mashed potatoes and seasonal vegetables.
This amazing beef ale pot roast is ready to serve....hmmm extraordinary taste !

Basque Pot-au-feu

2008-08-18T05:53:00.000-07:00

Try this great recipe. In the Basque region, pot-au-feu takes three pots:

* In the first pot, the meat, ham and chicken cook in a little water with a few previously-soaked chick peas.
* The second pot is used to cook the kidney beans and bacon or salt pork with a little oil and
a quartered onion...
* And the third to cook the finely chopped cabbage and sausage.

When the ingredients in these three pots are cooked, combine half the broth from the chick peas
with half the broth from the cabbage, as well as a little of the bean cooking liquid. Make a soup with bread or pasta.

After the soup, serve the peas, cabbage and beans in different plates. These vegetables are eaten drizzled with oil and vinegar to taste. The meats are served last, cut into pieces and combined with fried red peppers and tomatoes. The Basques prefer kidney beans or white beans which
they eat almost every day in soups, salads, etc.
Chick peas, on the other hand, are used only to add flavor to the broth. To each pot of broth or stock, they add a few chick peas which they remove after cooking.

Ingredients
- 1.5 liters (6 cups) water
- 250 g (9 oz.) white beans
- Vegetables as desired
- A piece of salt pork (shoulder)
- Grated cheese
- Thick slices of bread

Method

1. Peel and julienne the vegetables;
2. place all the ingredients into a pot except the bread and cheese; cook until naturally thickened;
3. in an earthenware pot; place the bread; pour the soup over top; add the cubed meat; sprinkle with cheese and brown in the oven.
This great Basque Pot-au-feu recipe is ready to serve....nice taste !

Baeckeofe or Alsatian-Style Lamb

2008-08-18T05:46:00.000-07:00

Try this amazing baeckeofe recipe. Baeckeofe was once considered a poor man's dish in the days when meat was rare and every cut was used. Each family would take advantage of the opportunity to use the baker's oven. Today baeckeofe has become a dish of gastronomic renown.
Baeckeofe is a uniquely Alsatian take on leg of lamb or lamb shoulder boulangère, cooked in the
oven in an earthenware dish. These two recipes are prepared with the same ingredients and using the same method: a layer of thick potato slices, then thinly sliced onion, and finally pieces of meat, all covered with another layer of potatoes. But after that, the plot thickens! Because Alsace is wine country, lamb is always marinated in white wine which harmonizes with it perfectly - white wine respects the lamb's delicate flavor better than red. On the other hand, stock is preferred for making potatoes boulangère - frankly, it's more neutral (you could say it's a gratin dauphinois without the cream).Presenting the earthenware dish at the table is the
first delight. The second is having all the wonderful aromas waft out once the lid is removed…
but the greatest is when your guests taste the sophisticated flavors of the baeckeofe! Great taste to try !

Ingredients
- 500 g (18 oz.) Lamb shoulder, boned and tied
- 500 g (18 oz.) veal loin, tied
- 500 g (18 oz.) pork loin
- 1 pig's foot
- 1 kg (2 1/4 lb.) BF15 Potatoes
- 3 medium onions
- 1 bouquet garni
- 1 egg
- 3/4 bottle of dry white wine (preferably Alsatian)
- A little peanut oil
- Salt and pepper

Luting paste
- 300 g (10 oz.) flour
- 150 ml (10 tbsp.) cold water

Method

1. Marinate the meat a day ahead: season the lamb shoulder, veal and pork loin with coarse salt and pepper and place in a large non-reactive container; add the bouquet garni and white wine, cover and marinate in the refrigerator, turning the meat after 5 hours.
2. Prepare the luting paste: gradually blend the cold water into the flour with a wooden spoon to form a soft paste.
3. Drain the meats, reserving the marinade and bouquet garni.
4. Heat a little oil in a skillet, add the meat and brown on all sides.
5. Peel the potatoes, wash and drain them, andcut into large slices. Peel and slice the onions
thinly.
6. Preheat the oven to 180° C (350° F).
7. Place half the potato slices in the bottom of a large earthenware casserole, season with coarse
salt, add the sliced onions, then the pig's foot (cut into 6), the marinated meats, the bouquet
garni, and finally the remaining sliced potatoes.
8. Pour in the marinade and add enough cold water to come to about 2-3 cm (1") below the second layer of potatoes; season these with coarse salt, cover, and seal the casserole with the luting paste. Brush the luting paste with beaten egg.
9. Cook in a 180° C (350° F) oven for 2 hours.
10. When the baeckeofe is cooked, break the seal, take off the lid, remove and slice the meats,
arrange them in the casserole on top of the potatoes, and serve....hmmm nice..bon appetit !

Chilled Tomato Soup with Lemon Sorbet

2008-08-17T20:12:00.000-07:00

Another great tomato soup recipe with lemon sorbet....hmmm..nice !

Ingredients for 4 servings
- 500 ml (2 cups) lemon sorbert (see Ice Cream)
- 1 kg (2 1/4 lb.) Tomatoes
- 2 cm (1") gingerroot
- 1/2 tsp. ground cumin
- A drizzle of olive oil, salt, pepper, Tabasco
- 2 sprigs of basil

Method

1. Immerse the tomatoes in boiling water for 30 seconds then run under cold water
2. to remove the skins easily.
3. After you have peeled the tomatoes, cut them into wedges.
4. Peel and chop the ginger.
5. Place a saucepan on the heat with a little olive oil. Add the ginger and cumin, stir with a wooden spoon and add the wedges of peeled tomato.
6. Cover and simmer for 15 minutes over low heat.
7. Pour the cooked tomatoes into the bowl of a food processor and liquefy. Taste and correct the seasoning with salt, pepper and Tabasco.
8. Cool, then refrigerate.
9. Serve the soup well chilled with a scoop of lemon sorbet and a few chopped basil leaves.
This tomato soup recipe is ready to serve....amazing taste !

Chilled Lamb's Lettuce Consommé

2008-08-17T20:08:00.000-07:00

Good to know: Lose wieght with lamb's lettuce
Lamb's lettuce is very low in calories: only 14 per 100 g. Take advantage of it in your low-cal menus! Try this great lettuce soup recipe...nice for your health!

Ingredients for 4 servings

- 200 g (7 oz.) Mache (Lamb's Lettuce)

- 2 zucchini

- 2 carrots

- 4 mint leaves

- 50 (3 tbsp.) unsalted butter

- 500 ml (2 cups) water

- 2 French Shallots

- Fine salt

Method

Peel the zucchini, then cut into small cubes. Sauté the shallots and zucchini in butter. Add the water and salt; cook gently.
At the end of the cooking time, add the lamb's lettuce and cook just 5 minutes longer.
Purée in a blender. Correct the seasoning; chill.
Serve the consommé well-chilled in transparent glasses and garnish with little carrot sticks, lamb's lettuce and/or mint leaves.

This lettuce soup recipe is ready to serve....great !

Chilled Cream of Celery Soup

2008-08-17T20:05:00.000-07:00

Try this great celery soup...nice taste !

Ingredients for 6 servings
- 2 leeks, white part only
- 6 stalks of Celery
- 1 piece of celery root (celeriac), optional
- 10 g (1 tbsp.) chervil
- 2 green apples
- 1 small onion
- 1 1/2 liters (6 cups) chicken stock or water
- 2 tbsp. chopped chervil
- 250 ml (1 cup) cream
- 2 cloves of garlic
- 1 knob of butter
- 1 bouquet garni
Method

1. Roughly chop the leeks and onion. Sweat in butter with the crushed garlic for a few minutes until the onion is translucent.
2. Add 1 1/2 liters (6 cups) stock; bring to a boil; season, add the bouquet garni, finely chopped celery stalk and celery root. Cook over low heat for about 30 minutes. Ten minutes before the end, add the peeled diced green apple.
3. Purée everything in a blender and then strain - the technique differs from an ordinary cream soup because it's essential to get rid of the celery "threads" that are unpleasant to eat.
4. Add the cream, correct the seasoning and refrigerate.
5. Just before serving, garnish with a sprinkling of chervil.
The celery cream soup is ready to serve....mmmm great taste !