|
Coquilles St. JacquesSimple to prepare yet elegant appetizer or entree |
1 vote
3419 views
|
|
Amazing Cranberry-Pumpkin PastriesEvery Fall I pick several "sugar pie pumpkins," bake them and freeze in 16 ounce increments. This way I have fresh pumpkin year around. Here is one way I used my pumpkin stash. I also love cranberries. Wisconsin is one of the leading producers of this little jewel. It is easily found year around, frozen, dried and prepackaged.… |
1 vote
4353 views
|
|
BLACK AND WHITE GARLIC SOUP WITH FROG LEGSWhenever I see frog legs, I always think about a dish that I had at a four-star restaurant in NYC, which was the first place that I've ever eaten them. They were part of a tasting menu at the time and served alongside a creamy garlic soup. Recently, when I was at the fish market and passed the freezer containing frog legs, I… |
1 vote
5767 views
|
|
Crêpes Filled with Savory Sage Sausage and Buttercup SquashI love making crêpes because they are great for filling with savory ingredients for a meal or sweet ingredients for a dessert. Plus you can make the batter ahead of time or the crêpes. The filling being used is a savory combination of sage sausage and buttercup squash. Serves 8 – 10 depending on how much filling you put in the crêpes. |
1 vote
3108 views
|
|
QUICK FRENCH FRIESSubscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. This is a simple and easy recipe for french fries.The boiling method and frying in high heat won't absorb that much oil in the potatoes. Try it! |
2 votes
7894 views
|
|
Catfish «en meurette»The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends… |
1 vote
3990 views
|
|
Gateau aux Pommes Caramelises~ Caramelised Apple CakeA French neighbor in NY introduced me to this cake when she served it to me made with apricots. She told me it's traditionally done with apples (I used 1 Honey Crisp and 1 Granny Smith) and wrote on the card:" Note the use of salted butter- this dessert originates in Brittany which is "the land of salted butter"." |
2 votes
2539 views
|
|
Crème de foie gras et fruitsA crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/ |
3 votes
3668 views
|
|
Seafood SouffleAs explained before, souffle is not that complicated. There are simple rules to follow though: -Get all your ingredients ready within reach first. -Souffle must be savoured as soon as it comes out of the oven. As the adage says, “The guests wait for the souffle; the souffle does not wait for the guests!”. It is another way to eat… |
1 vote
3374 views
|
|
Healthier, tastier fried Potatoes!Fried potatoes have been temptying us since the 17th Century when the Belgians first experimented cooking them in oil. At the time, deep-frying, imported by Crusaders from the Middle East, was the only absolutely safe way to cook, especially in “flat countries” as Belgium and Holland were called, as water was a bed for all kinds of… |
2 votes
2837 views
|
French Food Lovers
A group for sharing our favorite dishes inspired by the world's greatest cuisine.
