BEEF BOURGUIGON by charlene sherman

THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES

Steak Au Poivre - Pepper Steak & Cognac Sauce by B Innes

a great steak recipe

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Breast of crispy pork satay with green mango and Chinese cabbage by Lionel Beccat

Yummy Banana Cake Made More Tempting with Chocolate Frosting by Nathan Willow

A banana split makes an interesting dessert for both the young and the old; and when you combine it with gooey chocolate frosting it adds to the taste and gives you two-fold joy! Here is a simple banana split cake recipe that you can prepare at home…

Garlic Soup, With Poached Egg by Chez la mere

thewednesdaychef.com julie powell of julie/julia project julia child mastering the art of french cooking

Herb Pistou by Chez la mere

A different take on pesto, though why herbs need to be blanched is beyond me

Blueberry Clafouti by Salad Foodie

The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like topping. Traditionally black cherries are used, but plums, cranberries, blackberries and others work well. I like the delicate elegance of the clafouti, distinctly different from fruit cobblers…

Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

Chicken Dijon by B Innes

Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It came in many forms with many additions some good some not so good. My version is simple and can be made in a number of different ways with any number of substitutions. The chicken can…

Raspberry Creme Brulee by Jason Weaver

A delectable crème brule with a surprise: a bottom layer of raspberry gelee.

Steamed Suzuki Seabass with Truffles by Patrice Martineau

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma by Patrice Martineau

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.

Rosemary Crepes with Goat Cheese and Wilted Greens by Annie Somerville

This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the crepe batter at least 2 hours a head of time, so if you're looking for a last minute meal, look elsewhere. This one requires a little advanced planning!

Whole Sea Bass with Nicoise Tapenade .. by charlene sherman

When you go to the fish market specify you would like a true saltwater Baas .it has less bones is truly delicious and looks gorgeous on the plate.Serve with Garlic Mashed Potatoes some fresh cooked Greens and of course A delicious Pimm's cup or anything else that tickles your fancy