Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

Open Quiche (with Leek, Bacon and Potato) by Robert-Gilles Martineau

Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without pastry, calling them “open Quiche”. They are simple to make and are welcome by foodies with an allergy to flour. Here is the simple one I made for the Missus last night a very cold…

Mini Sausage rolls by stunningrecipes

Warm mango, banana and pineapple crisp with mascarpone cream by Citronetvanille

This is a light and fruity dessert made with wholewheat filo dough and a combination of fruits, so you’ll get a light dessert, extremely tasty, warm and crispy that will satisfy any sweet cravings. The combination of mango and banana’s textures…

French Cuisine: Double Galette de pommes de Terre au Crabe/Double Potato & Crab Galette by Robert-Gilles Martineau

French Cuisine is not so much about creating grand ood for special events but more about arranging leftovers or available ingredients. Here is an easy and typical French recipe making use of was found in the fridge and pantry: Double Galette de…

Strawberry Ice Cream by K. Garner

More like gelato because there is little cream in it. It really highlights the strawberries. You may reduce sugar if your strawberries are sweet already.

AvoTato canape and ApriCream Canape by Csthay

Two types Canape for my birthday party, avocado and potato topped with pink pepper and chervil, Apricot cream topped with salmon roe and chervil.

Crab Meat Broussard by Evelyn Scott

Cream of Asparagus Soup by Irena

The great thing about Asparagus soup is that you can serve it cold or hot whatever you prefer. Today it will be cold asparagus soup. You can even make it and take it along with you, if you go for the picnic, hike or even to work. It has refreshing, creamy and super tasty flavor. This soup is made without any added fat, so it is even…

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Gourmet Liver Paté by anna d

Not your ordinary chopped liver! This finds a special place on our Christmas table.

French Cuisine: Duck, Prunes & Hazlenuts Pound Cake by Robert-Gilles Martineau

Pound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish! Duck/Magret is an exceptionally easy to adapt meat in such a case. Here is another easy French recipe with another log name (it is becoming a habit! LOL): Cake aux Magrets de Canard, Pruneaux et Noisettes Duck Breast,…

Pate A Choux by Chef Smith

Pronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese, dessert cream puffs with sugar, and gnocchi with mashed potatoes…