New recipes

Lamb medallions with green beans Provencale recipe

Lamb medallions with green beans Provencale recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb

Easy and quick to prepare, this dish can be served for a meal with friends or family. You can prepare the bean and vegetable mix in advance, they reheat very well.

2 people made this

IngredientsServes: 4

  • 4 boneless lamb leg steaks
  • 1 tablespoon olive oil
  • 100g shallots or pearl onions
  • 100ml water
  • 1/2 tablespoon chicken stock granules
  • 600g frozen green beans
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 40g sun-dried tomatoes, cut into strips
  • salt and ground black pepper to taste
  • For the marinade
  • 2 tablespoons olive oil
  • 1 teaspoon garlic purée
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 pinches sea salt
  • ground black pepper to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

    Prepare marinade:

  1. In a small bowl mix oil with garlic purée, lemon juice, oregano, thyme, sea salt and pepper. Pour into a flat nonporous glass dish and add lamb medallions; toss to coat well with marinade, cover dish with cling film or aluminium foil and refrigerate to marinate for 30 minutes, up to 4 hours.
  2. Prepare vegetables:

  3. Heat oil in a large frying pan and fry shallots or onions for a few minutes, until soft. Add water and chicken stock and stir to dissolve, then add green beans, garlic, oregano, thyme and sun-dried tomatoes. Mix well, cover and cook over medium heat for 6 to 8 minutes. Season to taste with salt and pepper.
  4. Prepare lamb:

  5. Heat a large frying pan over high heat and sear the marinated lamb medallions by cooking for 2 minutes per side (for medium rare).
  6. Sprinkle each lamb medallion with salt and arrange meat with beans on plates (heated if possible). Serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(2)


Lamb medallions with green beans Provencale recipe - Recipes

“Bring the Exotic Tastes of Countries All Around the World into Your Home with Recipes From Around The World.”

“If you love to cook, then this collection of Recipes From Around The World that you can quickly access “IS” for you . . . ”

From the Desk of Gary Karnatz

You don&lsquot have to travel the world to get a taste of international cuisine. With Recipes From Around The World you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

In volume one of Recipes From Around The World you will find over 500 tasty recipes from Germany, Greece, Ireland, France and Russia. Tasty recipes like Galantine Of Chicken from France, Greek Stifado With Feta Cheese Crust from Greece, Esterhazy Rostbraten (Beef Sirloin A La Esterhazy) from Germany, Real Irish Stew from Ireland and Basturma (Georgian Pomegranate Marinated Grilled Lamb) from Russia.

Samples: Russian Recipes
Russian Kulich

1/2 t saffron
1/2 c glazed fruits Sliced(cherries pineapple citrus)
1/2 c raisins
3 pk dry yeast
2 T light brown sugar
1/4 c dark rum
1 c almonds (toasted & Sliced-coarsely chopped)
1 c flour Sifted
1/4 c milk scalded & cooled to-lukewarm
3/4 c (1 1/2 stick) Unsalted-butter
1 c light brown sugar
1 t anise extract
1 t almond extract
3 egg yolks
1 c whipping cream half & half-or table cream
4 5 c. flour
3 egg whites egg white frosting
1 stiffly egg white Beaten
2 c powdered sugar
1 t vanilla (or almond extract)

Soak saffron in rum an hour or more. Combine fruits raisins and almonds with 1 cup flour. Set aside. Dissolve yeast with milk and 2 tablespoons sugar. Allow to stand 5-10 minutes. In electric mixer cream butter and sugar until smooth. Add extracts yolks and warm cream. Beat in yeast mixture. Add 4 cups flour and beat until smooth and elastic adding additional flour as necessary. Place in oiled bowl turning to coat top of dough. Cover with plastic wrap and a towel wrung out in cold water. Allow to rise in warm place until doubled. Punch down dough. Turn out onto lightly floured board and knead in floured fruits and nuts saffron and rum. If dough becomes sticky. Add flour 1/4 cup at a time. Beat egg whites until stiff. Fold into dough with metal scraper or spatula. Sprinkle with a bit more flour. Thoroughly oil 2 (2 pound) coffee cans. Cut and oil waxed paper circles to fit bottom of cans. Fill each can halfway with dough. Moisten fingers and pat tops smooth. Cover with waxed paper and allow to rise in warm place in warm place until double reaches no higher than top edge of cans. Bake at 375 degrees for 20 minutes Turn down heat to 325 degrees and bake 40 minutes. Cool 10 minutes. Turn out of can by using long thin knife to loosen. Frost while still warm.

Adjapsandali (Mixed Vegetable Saute)
2 (1 lb) eggplants cut into 1-in cubes
1 t salt
3 T corn oil
2 md (1 cup) onions chopped
1 lb potatoes peeled & cut into 1/2-in cubes
1 lb ripe tomatoes peeled & cut into 1/ 2-in cubes
2 carrots grated
1/4 c fresh coriander chopped
4 cloves garlic chopped fine
1 t salt or to taste 1/4 t pepper

1. Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside.
2. Heat oil in a pan add onions & mix for a moment. Cover the pan & cook over low heat for 5 mins. Add eggplants, potatoes, tomatoes & carrots. Mix well & cover continue to cook over low heat for 20 mins. Add coriander garlic remaining ts salt and pepper. Cover & cook for 10 mins more. Serve hot or at room temp or refrigerate & serve cold. Serves 6 w/other dishes.

Volume 2 of Recipes From Around The World contains over 500 recipes from Australia, Africa, the Middle East, the Philippines and the Caribbean. Your family and friends will love this selection of recipes which includes exotic dishes such as Caribbean Pork With Pineapple Salsa, Lebanese Baba Ghanoush, Fragrant Pork Adobo from the Philippines, Aussie Shrimp On The Barbie With Orange Ginger and South African Curried Beef Gratin.

Samples: Caribbean Recipes
Acapulco Jicama Salad

1/4 c cilantro minced
2 T lime juice
2 T white wine vinegar
2 T oil
1/2 t kosher salt
1/4 t pepper
3 oranges peeled and sliced into 1/4" - thick
1 avocado peeled pitted and sliced into 1"
1 sm jicama and sliced into 1/2" peeled cubes
18 red-leaf lettuce leaves wash dry and tear into pieces

Whisk together cilantro lime juice vinegar oil salt and pepper.Marinate orange slices avocado and jicama in lime-cilantro vinaigrette for 30 minutes. Arrange lettuce on chilled salad plates. Remove orange avocado and jicama from marinade and place on lettuce.

Basic Vinaigrette
1/4 c red (or white wine vinegar)
14 T oil
3 T miso
1 t kosher salt
1/2 t pepper Freshly Ground

In a small bowl or 1-cup jar shake or whisk vinegar oil miso salt and pepper.

Brown Lentil Salad
1 pk dried lentils (12 oz)
1 onion diced
3 cloves garlic diced
4 c water
1 T parsley Dried
1 t oregano Dried
1 t basil Dried
1/4 c red wine vinegar
1/2 c oil 1 t kosher salt

In a 2-quart saucepan combine lentils onion garlic the water parsley oregano and basil. Bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes. Pour into serving bowl to cool.In a small bowl whisk vinegar oil and salt. Pour mixture over lentils and mix well. Chill 1 hour.

TABLE OF CONTENTS FOR AUSTRALIAN RECIPES
Abon
Aussie Meat Pie Filling
Aussie Shrimp On The Barbie With Orange Ginger
Australian Chocolate Crackles
Baked Stuffed Mullet
Blender Lemon Drink
Brawn
Champagne Melon Cooler
Chile &lsquon&lsquo Cheese Breakfast Casserole - Sl 3/88
Chive-Mustard Potato Salad With Sausage Skewers
Cream - Australian
Dill Pickled Okra
Dopiaza (Meat And Onion Curry)
Kangaroo Tail Soup
Kori Aajadina Or Chicken Sukha
Lamingtons
Lentil Tagine
Melon Canapes
Melon Fruit Salad
Melon Meringue Nests
Melon With Yogurt And Ginger Dip
Parrot Pie
Pawpaw Seed Dressing With Parsley
Potato And Roasted Garlic Soup
Ricotta Cheese And Watermelon
Roast Loin Of Lamb
Roast Wallaby
Rockmelon Chicken
Rockmelon Salad With Orange Dressing
Sauteed Okra
Stir-Fried Kangaroo Strips With Bok Choy & Chilii Black B
Trifle

TABLE OF CONTENTS FOR CARIBBEAN RECIPES
Acapulco Jicama Salad
Basic Vinaigrette
Brown Lentil Salad
Caribbean Jerk Pork Roast
Caribbean Pork With Pineapple Salsa
Caribbean Sweet Lime Salsa
Bahamian Lobster "Buena Vista"
CARIBBEAN CHICKEN
CARIBBEAN SALAD PLATTER
Jamaican Beef Patties
JAMAICAN OXTAILS
Paella Panamanian Style
PORK CHOPS WITH BANANAS AND BACON
Huevos Habaneros (Eggs Havana Style)
CARIBBEAN BANANA DESSERT
Caribbean Grouper With Mango Pear And Avocado Salad (Gc)
CRABS CARRIBBEAN-STYLE
Curry Mutton or Goat
Carribean-Style Seafood Chowder
Creole Green Beans In Mustard Vinaigrette
Jamaican Jerk Chicken With Pineapple Salsa
Jambalaya (Cajun Rice & Seafood Pottage)
Jerk Chicken Fajitas With Papaya-Pineapple Salsa
Leeks In Creole Vinaigrette
Lettuce And Cilantro Salad With Jerk Dressing
Mayonnaise-Salsa Dressing
Mozzarella Salad
Mustard Vinaigrette
Orange & Radish Salad
Orange Ginger Dressing
Pepper Salad
Pepper Salad Vinaigrette
Potato-Pepper Salad
Rajma-Chana Dressing
Rajma-Chana Salat (Indian Chick-Pea & Bean Salad)
Tex-Mex Chile Salad
Trinidad Congo Pepper Salsa
Wild Duck Creole Style

TABLE OF CONTENTS FOR FILIPINO RECIPES
"Chicken Adobo" (Ah-Doe-Boe)
Adobo Kang Kong
Adobo Pork Chops
Adobong Antigo
Adobong Isda (Fish In Tangy Sauce)
Adobong Moderno
Adobong Okra
Adobong Pusit
Ampalaya
Apricot Filling
Arroz Valenciana (Rice Casserole)
Banana Blossom Ginataan
Banana Ketchup
Banana Peanut Salad
Basic Adobo
Beef Short Ribs Adobo With Spinach
Bibingka
Bibinka (Philippine Dessert)
Bulanglang
Calderetta
Cari-Cari De Pata Y Rabo
Casa Manila&lsquos Pork Adobo
Cassava Bibingka
Chicken & Pork Adobo
Chicken Adobo (Adobong Manok)
Chicken And Pork En Adobo
Chicken Arroz Caldo (Chicken Rice Soup)
Chicken Arroz Valenciana
Chicken Dinola (Chicken Soup With Ginger & Ve
Chicken Soup With Mongo Beans
Chicken Tinola
Chinese Steamed Siopao
Dad&lsquos Chicken Adobo
Dinuguan > Galing Galing
Dipping Sauce For Lumpia
Easy Lumpia With Dipping Sauce
Eggplant Adobo
Eva&lsquos Lumpia
Family Style Pansit (Noodles With Pork And Shrimp)
Filipino Breakfast Steaks
Filipino Garlic Vinegar Sauce
Filipino Pork
Filipino Rice
Filipino Sweet And Sour Sauce
Fillipino Fried Rice
Fragrant Pork Adobo
Fresh Lumpia
Fried Chicken Manong Style
Fried Lumpia
Ginataan Rice With Corn
Ginataang Talong
Grilled Chicken Adobo
Halo-Halo
Heart Of Palm Rolls For Lumpia From _eafc_
Hot And Sour Shrimp With Watercress And Walnu
Inihaw Na Bangus (Grilled Milkfish)
Kare-Kare> Filipino Ox-Tail Stew
Lechon
Long Rice With Shrimp (Pancit Luglug)
Longganisa (Filipino Sausages) Seasoning
Lumpia Shanghai
Lumpia With Sweet Potatoes
Lumpia Wrapper
Manila Clams With Black Bean And Ginger Sauce
Marinade For Bbq Chicken And Pork Ribs
Menudo Recipe
Menudong Goto
Misua
Monggo
Monkey Meat
Nalagang Manok (Chicken Soup)
Paksiw Na Isda (Boiled Pickled Fish And Vegetables)
Pan De Sal
Pancit Canton
Pancit Guisado
Pianono
Pickled Pork Snouts (Kilawin)
Poncit
Pork Tabungao (White Squash With Pork)
Puerco Adobado
Radish Pickles
Sans Rival (Cake Without A Rival)
Sawsawang Kamatis (Tomato Dip Or Salsa)
Sinigang Na Baboy (Pork In Sour Broth)
Siopao
Sopa De Maiz (Filipino Corn Soup)
Spicy Soy Dipping Sauce
Stewed Dog (Wedding Style)
Stuffed Frogs
The Bicol Express
Tikoy > Fried Mochiko Strips
Tortang Tagalog
Vinegared Lettuce
Wwalang Kaparis Sans Rival (Cake Without A Rival)

TABLE OF CONTENTS FOR MIDDLE EASTERN RECIPES
Lebanese Cabbage Rolls
Abgushte Miveh (Dried Fruit Soups)
Almond Falafel
Alo-Balo Polo (Steamed Rice With Sour Cherrie
Arkayagan Abour (Meatball Soup)
Ash Sak (Lamb & Spinach Soup With Meatballs)
Ash-E Jow (Iranian Barley Soup)
Ashe An &lsquor (Pomegranate Soup)
Ashe M &lsquost (Hot Yogurt Soup)
Ashe Reshte (Noodle Soup)
Baked Guavas Stuffed With Mushrooms & Olives
Baked Kibbeh
Baked Leeks
Beef Kibbe Patties
Beet Relish (Kuchundooria) Turkey
Best: Tahini Dip And Dressing
Biram Ruzz (Molded Baked Rice With Chicken)
Bor &lsquoni B &lsquodemj &lsquon (Eggplant Hors D&lsquooeuvre)
Bor &lsquoni Chogondar (Beet Hors D&lsquooeuvre)
Bor &lsquoni Esf &lsquon &lsquoj (Spinach Hors D&lsquooeuvre)
Bor &lsquoni G &lsquorch (Mushroom Hors D&lsquooeuvre)
Broad Bean Soup (Fool Nabed)
Bulgur Meatballs (Keftede)
Casserole Of Veal( Dana Tas Etli Kebabi)Turkey
Chawarma > Lebanese Steak
Chelo Seebzamini (Steamed Rice With Saffron Potatoes)
Chicken Shiwarma
Chicken Sumac > The Yemenite Cookbook By Zion Levi & Hani
Coponata
Couscous And Veal
Domatorizo Pilafi (Tomato Pilaf)
Eggplant Puree (Hunjar Begendi - Sultan&lsquos Delight)
Elbasan Tavasi
Falafel
Ff Baba Ghanoush
Ghaime Bademjune (Persian Chicken)
Green Peppers With Eggs And Cheese
Halek (Fruit And Nut Mix For Passover)
Hamam Mahshi (Braised Pigeons With Crushed (S
Harissa
Haroseth Para Pesach (Passover Haroseth)
Hummus (Manton)
Hummus With Sun-Dried Tomatoes And Cilantro
Hunkar Begendi (Roasted Eggplant Puree)
Iranian Vegetable Stew Ghormeh Sabzi
Israeli Burekas (Pronounced Buh-Ray-Kahs)
Isreali Lentils And Rice
Kebseh
Kibbe (Baked)
Kizarmis Patlican (Fried Eggplant With Green
Kukuye Sabzi (Herb Omelet)
Lebanese Baba Ghanoush > Jeff Smith
Lebanese Rice Pilaf > Jeff Smith
Lebanese Yogurt And Cucumber Salad (Leban) > Jeff Smith
Lentil And Tomato Soup (Shawrbat adas Maa Ba
Lentil And Vermicelli Soup (Shawrbat adas Ma
Live Hummus
Marilyn&lsquos Persian Rice
Mjaddra (Lentils With Rice)
Mouhammara
Mujaddara
Musakka&lsquoa (Baked Eggplant Tomato & Chick Pea
M &lsquost Va Khi &lsquor (Yogurt With Cucumbers)
N &lsquozkh &lsquotun (Eggplant Caviar)
Okra And Lamb Stew > Jeff Smith
Oznei Haman Or Hamantaschen (Cookies With (See Dirs))
Pastirma ( Preserved Meat With Spicy Sauce)
Patlican Imam Bayildi > Rose Dosti Adapted
Persian Abgusht
Persian Quince Stew (Khoresh-E Beh)
Pesto Hummus
Pickled Lemons
Pilav (Steamed Sauted Rice)
Red Chicken A La Touran
Reshmi Kabab
Saffron Shortbread (Sfoof) Lebanese
Sfeeha (Baked Lamb Pies)
Shoubra (Vegetable Soup)
Skordalia (Garlic And Potato Sauce)
Soupe M &lsquost Va Khi &lsquor (Cold Yogurt Soup)
Spiced Vegetable Pasties
Stuffed Grape Leaves
Sufganiyot (Israeli Doughnuts)
Syrian Sausage In Pita
Syrian Wheat Pudding
Tabouleh - Jeff Smith
Tabouli (Bulgur Wheat Salad)
Tah Chin (Yogurt Lamb And Rice)
Tomato And Chickpea Soup (Hasa Al-Tomatat Maa
Tu B&lsquoshevat Fruitcake
Turkish Imam Biayeldi
Turkish Menemen
Turkish Mussels With Garlic & Walnut Sauce
Turkish Spicy Turkish Eggs
Tzatziki Sauce
Vegetable Soup (Hasa Al-Khadr)
Yemenite Meat Loaf (Halabi Kebab)
Yemiser Selatta (Lentil Salad)
Yogurt Sauce For Seekh Kabobs

When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.


For example, in The Complete Library of Cooking an outstanding 5 volume set on cooking you'll learn.

In the first volume of the set, which deals with the essentials of cooking, cereals, bread, and hot breads. In Essentials of Cooking, Parts 1 and 2 , are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in COOKING and to efficiency in the preparation of food. In Cereals are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In Bread and Hot Breads are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods.

    ESSENTIALS OF COOKING
  • The Problem of Food
  • Selection of Food
  • Food Substances
  • Food Value
  • Digestion and Absorption of Food
  • Preparation of Food
  • Methods of Cooking
  • Heat for Cooking
  • Utensils for Cooking
  • Preparing Foods for Cooking
  • Order of Work
  • Table for Cooking Foods
  • Care of Food
  • Menus and Recipes
  • Terms Used in COOKING

And in the fifth volume of the set of The Complete Library Of Cooking , it deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals.

With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to the cook. In Fruit and Fruit Desserts , you will first learns their place in the diet, their nature, food value, and composition. Then you proceed with the preparation and serving of every variety of fruit. Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special meal.

    FRUIT AND FRUIT DESSERTS
  • Fruit in the Diet
  • Composition of Fruits
  • Food Value of Fruits
  • Preparing and Serving Fruits
  • Blackberries
  • Blueberries
  • Cranberries
  • Raspberries
  • Strawberries
  • Miscellaneous Berries
  • Apples
  • Apricots
  • Cherries
  • Grapes
  • Peaches
  • Pears
  • Plums
  • Quinces
  • Rhubarb
  • Grapefruit
  • Lemons
  • Oranges
  • Miscellaneous Citrus Fruits
  • Bananas
  • Pineapples
  • Miscellaneous Tropical Fruits
  • Melons
  • Fruit Cocktails
  • Dates
  • Figs
  • Prunes
  • Raisins
  • Dried Apples, Apricots, and Peaches

I didn't include volumes 2, 3 and 4 for obvious reasons, to save on space.

Volume 2 though which is 166 pages pertains to Milk, Butter, and Cheese - Parts 1 and 2, Eggs , and then Vegetables - Parts 1 and 2 completes this volume.

Volume 3 which is 169 pages pertains to Soups and Meats - Parts 1 and 2, Poultry and Game , and then Fish and Shell Fish completes this volume.

Volume 4 which is 192 pages pertains to Salads and Sandwiches, Cold and Frozen Desserts, Cakes, Cookies, and Puddings - Parts 1 and 2, and then Pastries and Pies completes this volume.

Each of the 5 volumes in The Complete Library Of Cooking contains many, many recipes that you can copy or print for easy access for you to use!

The suggested selling price for this alone is $39.95

"Anytime Is A Good Time To Get Ready For Your WEEKEND Cookouts And B-B-Q's"

With This Collection of
RECIPE AND COOKING EBOOK products
You Will Have Immediate Access Of Hundreds Of Recipes For Your WEEKEND Grilling Cookouts Or B-B-Q Needs. . .

Be A Big Hit With Your Family And Friends When
You Grill Or B-B-Q With These Recipes On Your Grill.

Below are many, many recipe cookbooks containing 1,000's and 1,000's of recipes.
You Will Also Get All Of These eBook Cookbooks.

Contained in these RECIPE AND COOKING EBOOK products are thousands and thousands of RECIPES.

You could copy or print these RECIPES for your RECIPE BOX giving you INSTANT access to your recipes!

You do not have to waste precious time hunting and searching on the internet for recipes like these. You will have immediate access to these recipes. They will be as far away as your computer for easy access. Or they can be at your finger tips in your RECIPE BOX. WHY spend and waste precious time looking and searching for the recipes you want on the spur of the moment when you can have them close at hand?

All Of These Can Be Yours TODAY For The LOW Price Of Only $37.00

This Price Is Subject To Change At Almost Any TIME.

The Normal Selling Price Of ALL These
RECIPE AND COOKING EBOOK products
Would Total Several Hundreds Of Dollars If Purchased Separately!

BUT By Ordering NOW You Get Everything Shown For Only $37.00 .

That's All 70 eBook Cookbooks For Only $37.00 Or Just OVER 50 Cents (0.50) Apeice For Each eBook Cookbook. You Save Hundreds And Hundreds Of Dollars With This Package Collection.

These Products Have Their Salespages, Thank You Pages, Image Folders, Etc. And You Get Complete MASTER RESALE RIGHTS To Each Product. That Is Worth Several Hundreds Of Dollars Also.

These RECIPE AND COOKING EBOOK products Are Yours To Do With As You Want.

You Could Give These Away To Your Friends And Family. They Would Greatly Appreciate Getting These Recipe Collections. OR You Could Sell Them For Profit.

You could give them away as presents to your friends or family for their birthdays, Mother's Day, Father's Day, Valentine's Day, Christmas, any other holiday or just whenever you wanted too. Just think of all the people you would make happy. And they would be rather inexpensive GIFTS to give.

If You Were To Sell Just 1 (Maybe 2, depending on the cooking eBook) Of These You Would Get Your Initial Invest Back Of What You Paid For This And Then You Will Be In PROFIT For Any Others That You Sell.

Hurry while the price is this LOW.

Hurry. The Clock Is Ticking

"IMMEDIATE DOWNLOAD"
No waiting. Whether it is 2:00 AM In the morning or 2:00 PM In The Afternoon. Download Is Immediate Upon Successful Completion Of Payment Through PayPal
"24/7"

And for ORDERING TODAY. How about this.


You get Master Resale Rights and This Professionally Designed Sales Website, Sales Download Page and Graphics. Plus Bonus graphics.

Since these graphics are already pre-made and pre-formatted, it literally takes just a few minutes to stick them into your website. And they're really high quality and polished, so you WILL actually want to use them in your site.


Noisettes d’Agneau

A rich sauce made with roasted lamb bones, vegetables, and wine fills each plate under a mound of tender sauteed vegetables and medallions of lamb. Sauteed garlic joins the other vegetables on the plates the garlic, soft and buttery, is delicious when prepared this way.

Ingredients

  • Racks of Lamb - 2
  • Onion - 1, chopped
  • Carrot - 1, chopped
  • Parsley - 2 tablespoons, chopped
  • Garlic Cloves - 2, chopped
  • Rosemary - 12 sprigs
  • Dry white wine - 1/4 cup
  • Olive Oil - 1/2 cup
  • Freshly ground black pepper to taste
  • Stock
  • Lamb bones - (above)
  • Olive Oil - 3 tablespoons
  • Carrot - 1, chopped
  • Shallots - 2, minced
  • Celery - 1 stalk, chopped
  • Parsley - 1 tablespoon, minced
  • Tomatoes - 4, peeled, seeded, and chopped
  • Dry white wine - 1/2 cup
  • Lamb or Veal Stock - 1/2 cup
  • Assembly
  • Lamb Medallions - 12, cut from marinated meat
  • Reserved marinade
  • Sauteed Garlic
  • Garlic Cloves - 20
  • Boiling salted water
  • Unsalted Butter - 2 tablespoons
  • Vegetables
  • Carrots - 3 large, peeled and sliced diagonally into oblong discs, blanched
  • Shallots - 4, sliced and blanched
  • Green Onion - 1, sliced diagonally, blanched
  • Celery Stalk - 2, sliced diagonally, blanched
  • Beet - 1, blanched
  • Tomatoes - 2 large, peeled, seeded, and chopped
  • Unsalted Butter - 4 tablespoons

Instructions

To prepare the lamb: Bone the lamb, reserving the bones for the stock. Put the meat in a non-aluminum bowl and add the remaining ingredients cover with plastic wrap and marinate for several hours.

To prepare the stock: Preheat the oven to 425 F. Put the lamb bones and oil in a roasting pan, turning the bones to coat, and brown the bones, 20 to 30 minutes. Put the pan on top of the stove over medium-high heat and add the remaining ingredients. Bring to a boil. Reduce heat to medium and simmer for 30 minutes. Pick out the rosemary sprigs and reserve set aside.

To assemble: Drain the lamb and reserve the marinade. Cut the lamb into 12 medallions. Strain the marinade into a skillet and boil to reduce by one third. Add the lamb medallions and cook to medium-rare, about 10 minutes Strain the stock from above into the pan and cook until thickened. Strain again.

To prepare the garlic: Split the garlic cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Melt the butter in a medium saute pan over medium-high heat and saute the garlic until golden brown. Set aside.

To prepare the vegetables: Melt 1 tablespoon of the butter in each of four small saute pans. Put the carrot discs in one and toss cook until hot. Put the shallots, green onions, and celery in the second and toss cook until hot. Slice the beet into thin discs and put the discs in the third pan and turn to coat cook until hot. Put the tomato dice in the fourth and toss cook until hot.

To serve: Line up three medallions on each warmed serving plate. Spoon sauce around the lamb until it pools on the plate. Divide the vegetables and garlic among the plates, mounding them below the lamb in the sauce. Lay reserved rosemary sprigs above the lamb on each plate.


Shark Mako Loin Mail

Asian-Style Shrimp Soup with Egg Flowers 220 Cream of Celery Soup (Cream Soup Method 1) 223 Cream of Asparagus 223 Cream of Broccoli 223 Cream of Carrot 223 Cream of Cauliflower 223 Cream of Corn 223 Cream of Cucumber 223 Cream of Mushroom 223 Cream of Pea 223 Cream of Spinach 223 Cream of Watercress 223 Cream of Chicken 223 Cold Cream Soups 223 Cream of Mushroom Soup

(Cream Soup Method 2) 224 Cream of Asparagus 224 Cream of Broccoli 224 Cream of Carrot 224 Cream of Cauliflower 224 Cream of Celery 224 Cream of Corn 224 Cream of Cucumber 224 Cream of Green Pea 224 Cream of Spinach 224 Cream of Watercress 224 Cream of Chicken 224 Cream of Broccoli Soup (Cream Soup Method 3) 225 Cream of Tomato Soup 226 Wild Rice and Mushroom Soup 227 Wisconsin Cheddar and Broccoli Soup 228 Purée of Green Pea Soup with Mint Cream 229 Purée of Carrot Soup (Potage Crècy) 230

Purée of Cauliflower Soup (Purée Dubarry) 230 Purée of Celery or Celery Root Soup 230 Purée ofJerusalem Artichoke Soup 230 Purée of Potato Soup (Potage Parmentier) 230 Purée of Potato and Leek Soup 230 Purée of Turnip Soup 230 Purée of Watercress Soup 230 Purée of Mixed Vegetable Soup 230 Potage Solferino 230 Purée of Split Pea Soup 231

Purée of White Bean Soup 231 Purée of Yellow Split Pea Soup 231 Purée of Lentil Soup 231 Purée of Kidney Bean Soup 231 Purée of Black Bean Soup 231 Purée Mongole 231 Nonpuréed Bean Soups 231 Butternut Squash Soup with Caramelized Apples 232 Purée of Spring Vegetable Soup 233 Potage Cressonière (Watercress Soup) 233 Navy Bean Soup 234 Apple and Parsnip Soup with

Floating Calvados Cream 234 Potato and Leek Soup with Sorrel 235 Spicy Black Bean Soup 235

Chilled Leek and Potato Soup with Shrimp and Fennel Salad 236

Vichyssoise 236 Shrimp Bisque 237

Lobster Bisque 237 Potato Chowder 238

Corn Chowder 238 Corn and Crab Chowder with Basil New England Clam Chowder 240 Manhattan Clam Chowder New England Fish Chowder French Onion Soup Gratinée 241 Roasted Garlic Soup with Black Olive Crostini 242 Viennese-Style Vegetable Broth 242 Borscht 243

Cold Borscht 243 Gulyas 243 Seafood Gumbo 244

Chicken and Andouille Gumbo 244 Pho Bo (Vietnamese Beef and Rice Noodle Soup) 245 Chinese Hot and Sour Soup 246

* Chilled Tomato and Basil Soup 247

V Ecuadorian Quinoa and Peanut Soup 247 Tortilla Soup 248

Summer Vegetable and Smoked Tomato Soup 249

V Red Lentil and Apricot Soup 249

* Japanese Clear Soup with Shrimp 250

Miso Soup 250 Caldo Verde 251

Lightly Saffroned Mussel Soup 251 Velouté Agnes Sorel (Chicken and Leek Soup) 252 Zuppa di Ceci e Riso (Italian Chickpea and

Rice Soup) 252 Minestrone 253 Scotch Broth 253

* V Chilled Melon and Mint Soup 255

chapter 11 cooking meats and game

Roast Rib of Beef au Jus 291

Roast Rib-Eye Roll, Top Round, Sirloin, or Strip

Loin 291 Roast Beef with Gravy 291 * Roast Beef Gravy 292

Jus Lié 292 Roast Loin of Pork with Sage and Apples 293 Roast Loin or Rack of Veal with Sage and Apples 293 Roast Stuffed Shoulder of Lamb 294

Roast Boneless Shoulder of Lamb 294 Roast Leg of Lamb 294 Roast Leg of Lamb Boulangère 294 Roast Rack of Lamb 296

Rack of Lamb aux Primeurs (with Spring

Vegetables) 296 Rack of Lamb Persillé 296 Persillade 296 Smoke-Roasted Pork Shoulder 298

Smoke-Roasted Shoulder of Boar 298

V Spice Rub I 298 Barbecued Spareribs 299

Roast Pork Tenderloin with Leeks and Whole-Grain

Mustard 300 Roasted Loin of Pork with Ginger 300 Baked Pork Chops with Prune Stuffing 301 Glazed Ham with Cider Sauce 302

Ham with Brown Cider Sauce 302 Fruit-Glazed Ham 302 Home-Style Meatloaf 303

Home-Style All-Beef Meatloaf 303 Italian-Style Meatloaf 303 Salisbury Steak 303 Baked Meatballs 303 Loin or Rack of Venison Grand Veneur 304

Leg of Venison Grand Veneur 304 Red Wine Marinade for Game 304 Roast Loin of Rabbit with Risotto 305 Broiled Strip Loin Steak Maître d'Hôtel 307

Broiled Lamb Chops 307 London Broil 308

Teriyaki-Style London Broil 308 Beef Fajitas 309

Broiled Smoked Pork Chop with Flageolet Beans and

Wilted Arugula 309 Grilled Marinated Pork Tenderloin with Sweet Potato

Purée and Warm Chipotle Salsa 310 Grilled Chopped Lamb "Steaks" with Rosemary and Pine Nuts 311

Grilled Chopped Beef "Steaks" with Marjoram 311 Shish Kebab 311

Broiled Lamb Kidneys with Bacon 312 Grilled Venison with Lime Butter 312 Grilled Loin of Elk 312 Breaded Veal Cutlets 315

Veal Cutlet Sauté Gruyère 315 Schnitzel à la Holstein 315

Veal Cutlet Viennese Style (Wiener Schnitzel) 315

Veal Parmigiana 315 Veal Cordon Bleu 315 Breaded Pork Cutlets 315 Veal Scaloppine alla Marsala 316

Veal Scaloppine with Sherry 316 Veal Scaloppine with Lemon 316 Veal Scaloppine à la Crème 316 Veal Scaloppine with Mushrooms and Cream 316 Tournedos Vert-Pré 317

Tournedos Béarnaise 317 Tournedos Bordelaise 317 Tournedos Chasseur 317 Tournedos Rossini 317 Pork Chops Charcutière 318

Pork Chops Robert 318 Pork Chops Piquante 318 Veal Chops 318 Thai Green Curry of Pork with Vegetables 318 Entrecôte Sauté Bordelaise (Sirloin Steak with Red Wine and Shallot Sauce) 319 Côte de Veau Grandmère (Veal Chops with Bacon,

Mushrooms, and Onions) 319 Lamb Medallions with Thyme and Garlic Cream 320 Fillet of Lamb with Mint and Cilantro Jus 321 Calf's Liver Lyonnaise 321

Medallions of Venison Poîvrade with Cassis 322

Medallions of Boar Poîvrade with Cassis 322 Sautéed Veal Sweetbreads with Shiitake Mushrooms and

Port Wine Sauce 322 Stir-Fried Beef with Green Peppers 323 Costolette di Vitello Ripiene alla Valdostana 323

Costolette alla Milanese 323 Simmered Fresh Beef Brisket ("Boiled Beef') 325

Simmered Pork Shoulder with Cabbage 325 New England Boiled Dinner 325 Blanquette of Veal 326

Blanquette of Lamb 326 Blanquette of Pork 326 Irish Lamb Stew 327 Tripes à la Mode de Caen 327 Pearl Balls 328

Fried Pork Balls 328 Wontons 328 Shredded Pork (Carnitas) 328 Picadillo 328 Shortcut Picadillo 328 Dillkott 329

Dillkott pâ Lamm 329 Lamb Tagine with Chickpeas 329

Poached Beef Tenderloin with Beef Short Rib Ravioli in

Morel Consommé 330 Beef Pot Roast 334

Braised BeefJardinière 334 Braised Lamb Shoulder 334 Braised Short Ribs 335 Swiss Steak 335

Swiss Steaks in Tomato Sauce 335 Swiss Steaks with Sour Cream 335 Swiss Steaks in Red Wine Sauce 335 Braised Oxtails 335 Braised Lamb Shanks 335

Beef Stew 336

Beef Stew with Red Wine 336 Boeuf Bourguignon 336 Navarin of Lamb (Brown Lamb Stew) 336 Brown Veal Stew 336 Brown Veal Stew with White Wine 336 Beef Pot Pie 336 Boeuf à la Mode 337

Pollo con Peperoni all'Abruzzese 338 Chile con Carne 339

Chili with Beans 339 Game Chili 339 Texas Red 339

Texas Short Ribs 339 Braised Beef with Ancho Chiles Braised Pork Loin with Olives Daube d'Agneau Provençale

(Braised Lamb Provençale) Veal Fricassée 342 Pork Fricassée 342 Veal Shank with Orange 343 Hungarian Goulash (Veal, Beef, or Pork) 344 Rabbit with Mustard 344 Sauerbraten 345

Sauerbraten with Sour Cream Gravy 345 Braised Sweetbreads 346 Swedish Meatballs 346 Veal Curry with Mangoes and Cashews 347

Lamb Curry 347 Saltimbocca alla Romana 348 Carbonnade à la Flamande 348

chapter 13 cooking poultry and game birds

Baked Chicken 367

Baked Herbed Chicken 367 Baked Rosemary Chicken 367 Baked Chicken Parmesan 367 Roast Chicken with Natural Gravy 368 Roast Herbed Chicken 368 Roast Chicken with Gravy 368 Roast Chicken with Cream Gravy 368 Roast Turkey with Giblet Gravy 370

Roast Capons and Large Chickens 370 Roast Turkey, Chicken, or Capon with Cream Gravy 370 Roast Duckling with Caramelized Apples 372 Duckling in Paprika 373 Herb-Roasted Squab 373 Smoke-Roasted Spiced Chicken Breasts with

Fruit Salsa 374 Quail Baked with Prosciutto and Herbs 375 Broiled Chicken 377

Broiled Chicken, Quantity Method 377 Broiled Rock Cornish Game Hen 377 Broiled Tarragon Chicken 377 Chicken Paillard with Grilled Vegetables 377 Broiled Poussin or Cornish Hens with Mustard Crust 378 Grilled Spiced Squab with Couscous and Fig Compote 379

Grilled Spiced Cornish Hen 379 Grilled Chicken with Garlic and Ginger 380 Southwestern Grilled Chicken 380 Spicy Barbecue-Style Grilled Chicken 380 Grilled Chicken, Oriental Style 380 Grilled Chicken Marinated in Yogurt and Spices 380 Grilled Quail Marinated in Soy Barbecue Sauce 381 Grilled Ostrich or Emu with Adobo Spices 381 Grilled Spiced Turkey Burger 382 Pan-Fried Chicken 384

Country-Style Fried Chicken 384 Sautéed Boneless Breast of Chicken with

Mushroom Sauce 385 Deep-Fried Chicken 386

Fried Chicken Maryland 386 Fried Chicken Breast Strips 386 Turkey Scaloppine with Shiitake Mushrooms and

Roasted Shallots 387 Quail with Balsamic Glaze 388 Quail with Creole Spices 389

Sautéed Chicken with Tomatoes and Mushrooms 390 Tangerine-Marinated Breast of Duck 391 Sautéed Chicken Breasts with Lemon Grass and

Three Peppers 392 Chicken Pojarski Princesse 393 Goujons of Chicken in Salad with Sesame Seeds 394 Chicken Stir-Fry with Walnuts 395 Chicken Teriyaki 396 Chicken Breasts Parmesan 397 Vietnamese Stir-Fried Chicken with Chile 398 "Boiled" Fowl 400

Simmered Chicken or Turkey 400 Poached Chicken Breast Princesse 401

Poached Chicken Breast Florentine 401 Chicken or Turkey Pot Pie 402

Chicken or Turkey Stew 402 Chicken Blanquette I 403

Chicken Blanquette II 403 Chicken Blanquette à l'Ancienne

(Ancient Style) 403 Chicken Blanquette Brunoise 403 Chicken Blanquette Argenteuil 403 Stuffed Chicken Breasts Doria 404 Chicken Stew with Sorrel 405 Oyako Donburi 406 Tendon 406 Red-Cooked Chicken 407 Tea-Smoked Duck 408

Crispy Duck 408 Mole Poblano de Pollo or de Guajolote 409 Chicken Fricassée 410

Chicken Fricassée with Tarragon 410 Chicken Fricassée à l'Indienne 410 Fricassée of Turkey Wings 410 Veal Fricassée 410 Pork Fricassée 410 Fricassée à l'Ancienne 410 Fricassée Brunoise 410 Fricassée Argenteuil 410 Chicken Chasseur 411

Chicken Portugaise 411 Chicken Hongroise 411 Braised Duckling with Sauerkraut 412

Braised Duckling with Cabbage 412 Paprika Chicken 413

Poulet Sauté Basquaise (Basque-Style Chicken) 414 Poulet Sauté au Vinaigre (Lyonnaise-Style Chicken with

Tomatoes and Vinegar) 414 Pheasant en Cocotte 415

Fricassée de Volaille Vallée d'Auge (Fricassée of Chicken with Apples and Cider) 416 Chicken en Cocotte with Côte du Rhône 417 Ballotine de Poulet Grandmère (Stuffed Boneless Chicken Legs with Mushrooms, Onion, and Bacon) 418 Salmis of Partridge 419 Coq au Vin 420

Arroz con Pollo (Spanish Rice with Chicken) 421

Sausage Dressing 424 Chestnut Dressing 424 Mushroom Dressing 424 Giblet Dressing 424 Cornbread Dressing 424

chapter 15 cooking fish and shellfish

Baked Cod Fillets Portugaise 459

Baked Fish with Tomatoes and Mushrooms 460

Baked Fish à la Menagère 460 Baked Stuffed Mackerel 461 Baked Clams Oreganata 461

Smoke-Roasted Salmon Fillet with Pepper Salad 462 Roasted Monkfish Wrapped in Prosciutto 463 Baked Oysters with Balsamic Vinegar, Arugula, and

Pine Nuts 463 Broiled Fish Steaks Maître d'Hotel 465 Grilled Tuna with Sauce Vierge and Spinach 465 Grilled Mahi-mahi with Fruit Salsa 466 Broiled Mako Shark Steaks with Browned Garlic

Vinaigrette 466 Broiled Salmon in Escabeche 467 Broiled Lobster 468

Broiled Rock Lobster Tail 468 Broiled Shrimp, Scampi Style 469 Shrimp Brochettes 469 Broiled Scallops 469 Broiled Fish Fillets or Steaks with Garlic Butter 469 Oysters Casino 470

Clams Casino 470 Fillets of Sole Meunière 472

Fillets of Fish Doré 472 Trout Meunière 472 Fish Sauté Amandine 472 Fish Sauté Grenobloise 472 Sautéed Soft-Shell Crabs 472 Sautéed Scallops with Tomato, Garlic, and Parsley 473

Sautéed Shrimp 473 Escalope of Salmon with Sorrel 473

Salmon with an Almond Crust 474

Crab Cakes with Roasted Pepper Rémoulade 474

Cornmeal-Crusted Soft-Shell Crabs with Cornmeal

Pancakes and Roasted Tomatoes 475 Peppered Haddock with Garlic Whipped Potatoes and Parsley Sauce 475

Peppered Haddock with

Purée of Flageolet Beans 475 Spicy Shrimp or Scallop Sauté 476 Shrimp and Cucumber in Thai Red Curry 477 Skate with Caper Butter 477 Pan-Fried Catfish with Shrimp Etouffée 478 Fried Breaded Fish Fillets 479

Fried Breaded Scallops 479 Fried Breaded Shrimp 479 Fried Oysters or Clams 479 Cod Cakes 480

Salmon or Tuna Cakes 480 Deep-Fried Calamari with Spicy Tomato Sauce and

Aioli 480 Shrimp and Vegetable Tempura 481 Court Bouillon for Fish 484

"Boiled" Shellfish (Lobster, Crab, Shrimp) 485 Sole Vin Blanc (Poached Fillets of Sole in White Wine Sauce) 486

Glazed Poached Fish 487 Poached Fish Bonne Femme 487 Poached Fish Dugléré 487 Poached Fish Mornay 487 Poached Fish Florentine 487 Seafood à la Nage 487 Poached Fingers of Salmon and Turbot with Saffron and

Julienne of Vegetables 488 Poached Salmon with Lentils in Cream 488 Pesce con Salsa Verde 489 Sole Fillets Steamed in Beaujolais 489 Bourride of Monkfish 490 Zuppa di Vongole 491

Zuppa di Cozze 491 Zuppa di Frutti di Mare 491 Zuppa di Pesce 491 Lobster à l'Americaine 493 Lobster Newburg 493

Shrimp à l'Americaine or Shrimp Newburg 493 Moules Marinière (Steamed Mussels) 494

Steamed Mussels (without wine) 494 Mussels in Cream 494 Mackerel en Papillote 495 Steamed Sea Bass with Garlic and Ginger 496 Seafood Newburg 496

Seafood Curry 496 Fisherman's Stew 497 Seafood Casserole au Gratin 498

Salmon or Tuna Casserole 498 Tartar of Sea Bass and Salmon 499

Nigirizushi (Finger Sushi) 500 Kappa-maki (Cucumber Roll) 500 Tekka-maki (Tuna Roll) 500 Chirashizushi (Scatter Sushi) 500

Tuna Carpaccio with Sheep's Milk Cheese 503

chapter 17 cooking vegetables

V Peas, Carrots, and Pearl Onions with

Buttered Vegetables 546 Herbed Vegetables 546 Amandine 546 Hollandaise 546 Polonaise 546

V Puréed Butternut Squash 547

Mashed Rutabagas or Yellow Turnips 547

Broccoli with Cheddar Cheese Sauce 548

* V Vegetable Tagliatelle 548

V Cauliflower au Gratin 549

V Green Beans Basquaise 549

V Mixed Vegetables with Herbs 550 Green Beans with Sesame Dressing 550

Sesame Miso Dressing 550 Green Beans with Roasted Peppers and Bacon 551 Green Beans with Pecans and Browned Shallots 551

* V Compote of Carrots and Onions 551 Collards with Ham 552

Brussels Sprouts Paysanne 552

V Artichokes Gribiche 553

* V Glazed Root Vegetables 554

V Glazed Carrots (Carrots Vichy) 554 Spinaci alla Romana 555

Spinaci alla Piemontese 555

* V Cipolline in Agrodolce 555 Pan-Fried Eggplant with Tomato Sauce 557

Pan-Fried Eggplant Creole 557 Eggplant Parmigiana 557

V Zucchini Sauté Provençale 557

Shredded Zucchini with Shallots 557 Zucchini with Tomatoes 557 Zucchini with Cream 557

Creamed Mushrooms 558 Duxelles 558

Gratin of Corn and Poblanos 558 Corn and Poblanos in Cream 558 Stir-Fried Mixed Vegetables 559 Braised Red Cabbage 560

Braised Green or White Cabbage 560

* V Fresh Sauerkraut 561 Peas à la Française 562 Braised Celery 562

Braised Celery Hearts 562 Braised Celery with Brown Sauce 562 Braised Celery Root 562 Braised Lettuce 562

V Carrots with Orange and Cumin 563

Carrot Purée with Orange and Cumin 563

V Ratatouille 563 Eggplant, Sichuan Style 564 Lecsô (Hungary) 564 Gratin of Fennel 565

Gingered Squash 566 Puréed Squash 566

V Roasted Winter Vegetables 567

Roasted Summer Vegetables 567

* V Glazed Sweet Potatoes 568

Southwestern Corn and Pinto Bean Gratin 569

V Provençale Vegetables Confit 569

V Tomato and Zucchini Tian 571

V Elote con Queso 571 Moussaka 572

V Broiled Tomato Slices 573

Herbed Broiled Tomatoes 573 Parmesan Broiled Tomatoes 573

V Grilled Vegetable Medley 574

V Grilled Vegetable Kebabs 574

Beer Batter 576 Buttermilk Batter 576 Other Fried Vegetables 576

V Celery Leaf Fritters 576

V Pea Fritters with Sesame 577

Fruit Fritters 577 Chiles Rellenos 578

* V Boiled Potatoes (Pommes Natures) 586

Steamed Potatoes (Pommes Vapeurs) 586 Parsley Potatoes 586 New Potatoes 586 Creamed Potatoes 586 Hungarian Potatoes 587

V Potato and Eggplant Stew with

V Mashed or Whipped Potatoes

Garlic Mashed Potatoes Ancho Mashed Potatoes

V Stuffed Baked Potatoes 593

* V Oven Roast Potatoes 593

V Roasted New Potatoes with Herbs and Garlic 594

V Gratin Dauphinoise I 594

V Gratin Dauphinoise II 595

Scalloped Potatoes with Onions 595

Scalloped Potatoes with Cheese 595 Scalloped Potatoes with Ham 595 Boulangère Potatoes 596

V Hashed Brown Potatoes 598

Roesti Potatoes 598 Lyonnaise Hashed Browns 598

V Rissolé or Cocotte Potatoes 599

Parisienne and Noisette Potatoes 599 Château Potatoes 599

Home Fries or American Fries 599 Potatoes O'Brien 599

V Potatoes with Chickpeas and Chiles 601

Potatoes) 603 Straw Potatoes 603 Steakhouse Fries 603 Potato Chips 603 Waffle or Gaufrette Potatoes 603

Berny Potatoes 604 Dauphine Potatoes 604 Lorette Potatoes 604

V Potato Croquettes with Peppers 605

Baked Beans, New England Style 611

Michigan Baked Beans 611 Frijoles de la Olla (Mexican Pinto Beans) 611 Frijoles Refritos 611 Vegetarian Pinto Beans 611 White Beans, Bretonne Style 612

V Black Bean Cakes with Salsa 612 Lentils in Cream 613

V Purée of Flageolet Beans with Garlic 613

Flageolet Beans with Wilted Arugula 613 Pasta e Fagioli 614

V Masoor Dal (Red Lentils with Spices) 615

V Cranberry Beans with Asparagus 616

V Chickpeas in Spicy Tomato Sauce 617

* V Boiled and Steamed Rice 622 Rice Pilaf 625

Tomato Pilaf 625 Spanish Rice 625 Turkish Pilaf 625 Cracked Wheat Pilaf 625 Orzo Pilaf 625 Barley Pilaf 625 Risotto alla Parmigiana 626 Risotto Milanese 626 Risotto with Mushrooms 626 Risi Bisi 626

* Bulgur Pilaf with Lemon 628 Arroz a la Mexicana 629

Arroz Verde 629 Barley with Wild Mushrooms and Ham 629

V Wheatberries with Pecans and Poblanos 630

Brown Rice, Barley, Farro, or Cracked Wheat with Pecans and Poblanos 630 Paella 631

Polenta con Sugo di Pomodoro 632 Polenta con Salsicce 632 Polenta al Burro e Formaggio 632 Polenta Fritta or Grigliata 632 Polenta Grassa 632 Polenta Pasticciata 632

V Grits with Cheddar Cheese 633

V Farrotto with Pecorino Cheese 634 Kasha Pilaf with Egg 634

V Tomato Sauce for Pasta 639

Tomato Sauce with Sausage 639

Tomato Sauce with Sausage and Eggplant 639

Tomato Sauce with Ham and Rosemary 639

Spinach Pasta 640 Other Colored Pastas 640 Whole-Wheat Pasta 640 Buckwheat Pasta 640

V Ravioli with Cheese Filling 641

Fettuccine with Vegetables I

(Fettuccine Primavera) 642 Fettuccine with Vegetables II 642 Fettuccine with Seafood 642 Fettuccine with Gorgonzola 642

* Spaghettini Puttanesca 643 Linguine with White Clam Sauce 643

V Pesto (Fresh Basil Sauce) 644 Baked Lasagne 644

V Vegetable Ravioli in Lemon Grass Broth 645 Rigatoni or Penne with Sausage and Clams 646

Rigatoni or Penne with Sausage, Peppers, and Tomatoes 646

V Macaroni and Cheese 646

Fettuccine with Chiles and Grilled Chicken 647

V Whole Wheat Maltagliate with Porcini and Peas 649 Rice Sticks, Singapore Style 650

V Potato Gnocchi with Tomato Sauce 652

chapter 20 cooking for vegetarian diets

V Yellow Split Pea and Vegetable Curry with Spiced Rice and Cucumber Raita 663

Vegan Vegetable and Split Pea Curry 663

V Noodle Bowl with Stir-Fried Vegetables, Tofu, and

V Zucchini and Eggplant Lasagne 665

V Pinto Bean Enchiladas 666

V Three-Bean Chili with Tostaditas 667

V Red Rice, Spinach with Tofu Dressing, and Eggplant

V Vietnamese Vegetable Pancakes 669

V Winter Vegetable Gratin with Feta Cheese and

chapter 21 salads and salad dressings

* V Mixed Green Salad 688 Spinach Salad 688

Caesar Salad (Method 1) 689

Caesar Salad (Method 2) 689 Grilled Chicken Caesar 689

* V Garden Salad 690 Coleslaw 691

Mixed Cabbage Slaw 691 Carrot Coleslaw 691 Garden Slaw 691 Coleslaw with Fruit 691

V Salad of Mixed Cabbage and Apples 692

V Basque-Style Pepper Salad 692

* V Cucumber Salad with Dill and Yogurt 693

V Mushrooms a la Grecque 694 Carrot Salad 695

Carrot Raisin Salad 695 Carrot Pineapple Salad 695 Carrot Celery Salad 695 Celery Salad 695 Pacific Rim Salad with Beef 696 Mixed Vegetable Salad with Pasta 697

V Heirloom Tomato Salad 697

Insalata Caprese 697 Vegetable Chopped Salad with Kidney Beans and Provolone 698

V Mixed Bean Salad with Olives and Tomatoes 698

V Quinoa Salad with Bell Peppers 699

Broccoli, Prosciutto, and Sunflower Salad 700

V Wheatberry Salad with Mint 701 Macedoine of Vegetables Mayonnaise 703 Chicken or Turkey Salad 703

Egg Salad 703 Tuna or Salmon Salad 703 Potato Salad 704

V French Potato Salad 705

Hot German Potato Salad 705 Dilled Shrimp Salad 705

Crab or Lobster Salad 705 Crab, Shrimp, or Lobster Louis 705 Rice and Shrimp Salad 705 Curried Rice Salad with Shrimp 705 Waldorf Salad 706

V Arugula, Citrus, and Fennel Salad 707

* Thai Papaya and Mango Salad 707

V Rohkostsalatteller (German Vegetable Salad) 709

V Roasted Beet Salad with Gorgonzola 710 Salade Niçoise 711

Chicken Breast Salad with Walnuts and

Blue Cheese 712 Salad of Seared Sea Scallops with

Oriental Vinaigrette 713 Chicory and Smoked Chicken Salad with

Mustard Vinaigrette 713 Salad of Belgian Endive, Scallops, and Walnuts 714

V Warm Goat Cheese Salad 714 Stuffed Tomatoes Chinoise 715 Taco Salad 716

Blue Cheese or Roquefort Dressing 723

V Walnut Herb Vinaigrette 724

American French or Tomato French Dressing 725

V Oriental Vinaigrette 725 Reduced-Fat Vinaigrette 726

* V Fat-Free Vinaigrette 726

Fat-Free Roasted Garlic Vinaigrette 726

V Mayonnaise 728 Mayonnaise-Based Dressings 728

Thousand Island Dressing 728 Louis Dressing 728 Russian Dressing 728 Chantilly Dressing 728 Blue Cheese Dressing 728 Ranch Dressing 728 Aioli II 728 Caesar Dressing 729

V Emulsified French Dressing 729 Sour Cream Fruit Salad Dressing 730

Yogurt Fruit Salad Dressing 730

* V Cooked Salad Dressing 730

Honey Cream Dressing 731 Honey Lime Dressing 731

* V Fruit Salad Dressing 731

* V Low-Fat Buttermilk Yogurt Dressing 732

California Cheeseburger 742 Cheeseburger (plain) 742 Cheeseburger with Bacon 742 California Cheeseburger Deluxe 742 Submarine Sandwich 743

Bacon, Lettuce, and Tomato Sandwich (BLT) 743

V Grilled Cheese Sandwich 744

Grilled Ham and Swiss Sandwich 744 Grilled Cheese and Bacon Sandwich 744 Reuben Sandwich 744 Monte Cristo Sandwich 745 Barbecued Pork or Beef Sandwich 745 Turkey BLT Wrap 746

V Vegetarian Wrap with White Beans 746

V Falafel and Roasted Vegetables in Pita 747

Traditional Falafel in Pita 747

* V Tahini Yogurt Dressing 747 Southwestern Grilled Salmon Sandwich 748

Smoked Ham and Taleggio Panino 749

V Eggplant, Roasted Pepper, and Fontina Panino 750

V Grilled Vegetable Sandwich with Goat Cheese and Sun-Dried Tomatoes 750

V Grilled Portobello and Boursin Sandwich 751 Grilled Chicken Aioli Sandwich with Tomato and Avocado 751

Grilled Portobello and Tomato Sandwich 751

Cheddar Cheese Dip 761 Garlic Cheese Dip 761 Bacon Cheese Dip 761 Cheese and Chile Dip 761

V Hummus (Chickpea Dip) 762

Sour Cream Avocado Dip 763

V Stuffed Mushrooms with Cheese 767 Smoked Salmon Rolls 767

* Prosciutto and Melon Balls 769

* Apple Slices with Curried Chicken and Mango 769 Smoked Chicken Purses with Sun-Dried Tomatoes 770

V Crêpes 770 Chicken Satay 771

Beef Teriyaki Skewers 771

Smoked Salmon and Trout Logs on Pumpernickel 772 Prosciutto, Blue Cheese, and Walnut Parcels 772 Cucumber Roundels with Smoked Trout Pâté 773 Feuilleté Chorizo 773

Crab Beignets with Lime and Ginger Chutney 774 Mushrooms Stuffed with Tapenade 774 Deviled Eggs 775

V Miniature Gougère Puffs 775 Egg Rolls or Spring Rolls 776 Chicken Liver Pâté 778

V Black Bean Quesadillas 778

Brandade de Morue (France) 779

Bruschetta with Tomato and Basil 780 Bruschetta with Parmesan Cheese 780 Bruschetta with White Beans and Prosciutto 780 Spicy Meat Empanadas 781

Empanadas with Roasted Poblanos and Cheese 781

V Cauliflower Pakoras 782

chapter 24 breakfast preparation

Eggs Florentine 791 Eggs Bombay 791

V Summer Squash, Spinach, and Leek Frittata 797

Spinach Soufflé 798 Spinach and Ham Soufflé 798 Mushroom Soufflé 798 Other Vegetable Soufflés 798 Salmon Soufflé 798

V Quiche au Fromage (Cheese Tart) 799

Quiche Lorraine 799 Onion Quiche 799 Spinach Quiche 799 Mushroom Quiche 799 Seafood Quiche 799

V Buttermilk Pancakes 801

V Cinnamon Raisin French Toast 803

chapter 25 dairy and beverages

V Sirniki (Russian Fried Cheese Cakes) 817

chapter 26 sausages and cured foods

Gravlax 829 Smoked Salmon 830 Smoked Trout 830 Smoked Duck 831

Smoked Turkey or Chicken 831

V Quatre epices II 839 Pork Sausage 839

Toulouse Sausage 839 Crepinettes 839 French Garlic Sausage 840 Hot Italian Sausage 840

Mild Italian Sausage 840 Spicy Garlic Sausage 840 Veal or Beef Sausage 840

Venison Sausage 840 Fresh Bratwurst 841 Lamb Sausage 841

Herbed Lamb Sausage 841 Duck Sausage 841 Boudin Blanc (White Sausage) 842 Mortadella 843

Bologna 843 Cajun-Style Sausage 844

Andouille 844 Smoked Garlic Sausage 845

chapter 27 pâtés, terrines, and other cold foods

Classic Chaud-Froid 851 Mayonnaise Chaud-Froid 851 Basic Pork Forcemeat 856 Veal Forcemeat 856 Chicken Forcemeat I 856 Chicken Forcemeat II 856 Duck, Pheasant, or Game Forcemeat 856 Pâté Pastry (Pâte à Pâté) 857 Veal and Ham Terrine 861

Veal and Ham Terrine with Foie Gras 861 Veal and Tongue Terrine 861 Rabbit Terrine 861 Game Terrine 861 Duck Terrine 861 Country Terrine 861 Chicken Galantine 862 Basic Mousseline Forcemeat 863 Terrine of Vegetables with Chicken Mousseline 864

Seafood Terrine with Vegetables 864 Jambon Persillé (Parslied Ham in Aspic) 866

* Terrine of Vegetables and Chicken in Aspic 867

Terrine of Vegetables with Foie Gras in Aspic 867

* Lentil and Leek Terrine with Smoked Turkey and Prosciutto 868 Tricolor Vegetable Terrine 869 Ham Mousse 870 Mousse of Foie Gras 870 Terrine of Foie Gras 873 Chicken Liver Terrine 874

Rillettes of Salmon, Haddock, or Finnan Haddie 874 Rillettes of Pork 875

Rillettes of Duck, Goose, Rabbit, Turkey, or Chicken 875

chapter 30 yeast products

* V Rye Bread and Rolls 918

Rosemary Focaccia 918 Olive Focaccia 918

V Streusel or Crumb Topping 922

* V Clear Glaze for Coffee Cakes and Danish 922

* V Date, Prune, or Apricot Filling 923

Buttermilk Biscuits 935 Cheese Biscuits 935 Currant Biscuits 935 Herb Biscuits 935

Raisin Spice Muffins 936 Date Nut Muffins 936 Blueberry Muffins 936 Whole Wheat Muffins 936 Corn Muffins 936 Bran Muffins 936 Crumb Coffee Cake 936

V Corn Bread, Muffins, or Sticks 937

chapter 32 cakes and icings

V Meringue-Type Buttercream 954

Chocolate Buttercream 955 Coffee Buttercream 955 * V Flat Icing 956

V Caramel Fudge Icing 956

V Quick White Fudge Icing 956

Quick Chocolate Fudge Icing 956

V Chocolate Chip Cookies 969

Brown Sugar Nut Cookies 969

V Oatmeal Raisin Cookies 969

Almond Tea Cookies 970 Sandwich-Type Cookies 970 Chocolate Tea Cookies 970

V Coconut Macaroons (Meringue Type) 971

Rolled Brown Sugar Cookies 971 Rolled Chocolate Cookies 971

Chocolate Cinnamon Cookies 972

V Peanut Butter Cookies 973

Butterscotch Icebox Cookies 973 Chocolate Icebox Cookies 973 Nut Icebox Cookies 973

Butterscotch Brownies or Blondies 974

V Brown Sugar Spice Cake 948

V Chocolate Butter Cake 949

V Old-Fashioned Pound Cake 949

Raisin Pound Cake 949 Chocolate Pound Cake 949 Marble Pound Cake 949

V Sponge Cake (Genoise) 951

Chocolate Genoise 951 Sponge Roll or Jelly Roll 951

V Milk and Butter Sponge 951

V Yellow Chiffon Cake 952

Chocolate Chiffon Cake 952

Chocolate Angel Food Cake 952

Decorator's Buttercream 954 Cream Cheese Icing 954

chapter 34 pies and pastries

V Mealy Pie Dough 980 Graham Cracker Crust 981

* V Apple Pie Filling (Canned Fruit) 986

Dutch Apple Pie Filling 986 Cherry Pie Filling 986 Peach Pie Filling 986 Pineapple Pie Filling 986

* V Blueberry Pie Filling (Frozen Fruit) 987

Apple Pie Filling 987 Cherry Pie Filling 987

* V Fresh Strawberry Pie Filling 987

* V Rhubarb Pie Filling 988

Fresh Apple Pie Filling 988

* V Old-Fashioned Apple Pie Filling 989

* V Custard Pie Filling 990

Coconut Custard Pie Filling 990

* V Pumpkin Pie Filling 991

Sweet Potato Pie Filling 991 Squash Pie Filling 991

Peach, Cherry, or Rhubarb Crisp 1002

Pears in Wine 1002 Poached Peaches 1002 Peaches in Wine 1002 Raspberry or Cherry Gratin 1003

chapter 35 creams, custards, puddings, frozen desserts, and sauces

Chocolate Crème Anglaise 1008

V Vanilla Pastry Cream 1009

Chocolate Pastry Cream 1009 Coffee Pastry Cream 1009 Vanilla Cream Pie Filling 1009 Coconut Cream Pie Filling 1009 Banana Cream Pie Filling 1009 Chocolate Cream Pie Filling I 1009 Chocolate Cream Pie Filling II 1009 Butterscotch Cream Pie Filling 1009 Lemon Pie Filling 1009 Vanilla Pudding 1009 Coconut Pudding 1009 Banana Cream Pudding 1009 Chocolate Pudding I and II 1009 Butterscotch Pudding 1009

V Blancmange, English Style 1011

V Bread and Butter Pudding 1012

Cabinet Pudding 1012 Bavarian Cream 1015

Chocolate Bavarian Cream 1015 Coffee Bavarian Cream 1015 Strawberry Bavarian Cream 1015 Raspberry Bavarian Cream 1015

* Strawberry Chiffon Dessert or Pie Filling 1016

Raspberry Chiffon Dessert or Pie Filling 1016 Pineapple Chiffon Dessert or Pie Filling 1016 Frozen Strawberry or Raspberry Mousse 1016

* Chocolate Chiffon Dessert or Pie Filling 1017

Chocolate Cream Chiffon Pie Filling 1017

* Lemon Chiffon Dessert or Pie Filling 1018

Lime Chiffon Dessert or Pie Filling 1018 Orange Chiffon Dessert or Pie Filling 1018 Frozen Lemon Mousse 1018

* Pumpkin Chiffon Dessert or Pie Filling 1019

Pumpkin Cream Chiffon 1019

Chocolate Soufflé 1020 Lemon Soufflé 1020 Liqueur Soufflé 1020 Coffee Soufflé 1020


French Classics Made Easy

The French Classics Made Easy Cookbook by author Richard Grausman is a superb cookbook and a great value for the money as you will find a well-written comprehensive cookbook. Grausman takes the time to explain French eating habits and cooking while providing a well-thought out collection of recipes. Throughout his cookbook the author has included plenty of cooking tips and diagrams showing how to prepare the different recipes.

Some of the recipes you will find in his cookbook include:

Mediterranean Fish Soup
Green Salad with variations
Slow-Scrambled Eggs with Truffles
Smoked Salmon Souffle
Chicken Liver Mousse
Ham and Mushroom Crepes with Mornay Sauce
Onion Tart
Gruyere Pastry Ring Filled with Cheese Souffle
Puff-Pastry Shells Filled with Seafood in White Sauce
Four-Cheese Ravioli
Grilled Salmon Fillets
Shrimp A La Provencale
Poached Chicken with Creamy Tarragon Sauce
Sauteed Chicken A La portugaise
Sauteed Pheasant Breasts with Juniper
Roast Duck
Fillet Steaks Charlemagne
Grilled Rib Steaks
Veal Scallops with Mushrooms and Tomato Sauce
Roast Leg of Lamb
Pork Medallions with Sauce Robert
Light Cassoulet
Baked Beets
Waterless Cooked Carrots
Glazed Garlic
Green Beans with Shallot Butter
Duxelles
Tarte Tatin
Cream Puffs Filled with Chocolate Souffle
Dessert Omelet
Chocolate Souffle
Marquise Alice
Chocolate Mousse

There is an interactive table of contents making navigation easy.

Top critical review

I fell in love with the Bonne Femme cookbook and yearned for more accessible French recipes. So, I bought this cookbook and eagerly awaited its arrival. It's a great cookbook for planning dinner parties or date-night meals when you have a large budget and plenty of time to dedicate to cooking. The fish section is all salmon and lobster. The poultry section is mostly duck, squab, pheasant and even rabbit. The beef section wastes no time in getting to the whole tenderloin fillet and telling you to ask for specialty cuts of whole lamb leg. This is not a cookbook to turn to for dinner on Tuesday night, or even Sunday night unless your budget allows for whole ducks on a regular basis. Even the first breakfast dish calls for a "medium black truffle, chopped."

The one thing I do love about it is the section for sauces (both sweet and savory) including variations and what to serve them with. I don't see myself getting a ton of use out of this book.

There was a problem filtering reviews right now. Please try again later.

From the United States

The French Classics Made Easy Cookbook by author Richard Grausman is a superb cookbook and a great value for the money as you will find a well-written comprehensive cookbook. Grausman takes the time to explain French eating habits and cooking while providing a well-thought out collection of recipes. Throughout his cookbook the author has included plenty of cooking tips and diagrams showing how to prepare the different recipes.

Some of the recipes you will find in his cookbook include:

Mediterranean Fish Soup
Green Salad with variations
Slow-Scrambled Eggs with Truffles
Smoked Salmon Souffle
Chicken Liver Mousse
Ham and Mushroom Crepes with Mornay Sauce
Onion Tart
Gruyere Pastry Ring Filled with Cheese Souffle
Puff-Pastry Shells Filled with Seafood in White Sauce
Four-Cheese Ravioli
Grilled Salmon Fillets
Shrimp A La Provencale
Poached Chicken with Creamy Tarragon Sauce
Sauteed Chicken A La portugaise
Sauteed Pheasant Breasts with Juniper
Roast Duck
Fillet Steaks Charlemagne
Grilled Rib Steaks
Veal Scallops with Mushrooms and Tomato Sauce
Roast Leg of Lamb
Pork Medallions with Sauce Robert
Light Cassoulet
Baked Beets
Waterless Cooked Carrots
Glazed Garlic
Green Beans with Shallot Butter
Duxelles
Tarte Tatin
Cream Puffs Filled with Chocolate Souffle
Dessert Omelet
Chocolate Souffle
Marquise Alice
Chocolate Mousse

There is an interactive table of contents making navigation easy.

There was a problem loading comments right now. Please try again later.

I fell in love with the Bonne Femme cookbook and yearned for more accessible French recipes. So, I bought this cookbook and eagerly awaited its arrival. It's a great cookbook for planning dinner parties or date-night meals when you have a large budget and plenty of time to dedicate to cooking. The fish section is all salmon and lobster. The poultry section is mostly duck, squab, pheasant and even rabbit. The beef section wastes no time in getting to the whole tenderloin fillet and telling you to ask for specialty cuts of whole lamb leg. This is not a cookbook to turn to for dinner on Tuesday night, or even Sunday night unless your budget allows for whole ducks on a regular basis. Even the first breakfast dish calls for a "medium black truffle, chopped."

The one thing I do love about it is the section for sauces (both sweet and savory) including variations and what to serve them with. I don't see myself getting a ton of use out of this book.

There was a problem loading comments right now. Please try again later.

There was a problem loading comments right now. Please try again later.

This French cookbook is a masterpiece. It makes real French style eating much more accessible to average non-French. The streamlined recipes recreate all the great French classics, but with an updated ingredient selection and some smart time saving adjustments.

This book has filled in a French element in my cooking which has remained unrealized for years. From soups, to quiches, pastas, to soufflés, it's all here waiting to be prepared. Highly recommend for anyone wanting to make more French food, or even just to learn a vast set of French cooking techniques which you can use any way you like.

There was a problem loading comments right now. Please try again later.

There was a problem loading comments right now. Please try again later.

There was a problem loading comments right now. Please try again later.

There was a problem loading comments right now. Please try again later.

There was a problem loading comments right now. Please try again later.

I am extremely excited about this cookbook. It is one of my top 5 favorite cookbooks (I have 11 linear feet of cookbooks) and it's definitely the most user friendly in terms of techniques of the books on my list. Richard Grausman's recipes are not only fabulous, he is a wonderful teacher, making French cooking "easy"! No home-cook will find these recipes intimidating, as there are many shortcuts to the classic French recipes. All will find them amazingly delicious. This book is an absolute gem.

French Classics Made Easy has given me a great excuse to have numerous dinner parties this summer, each time rolling out impressive, flavorful meals that have been enormous hits. Guests always beg for the recipe! Stated prep/cooking times seem right on, and since many of them require less than an hour, it's pretty easy to pull together a meal quickly. I appreciate that the advance preparation and hold times for the refrigerator and freezer (if applicable) are given for the recipes. There are even serving suggestions to help in menu planning.

Everything has been absolutely excellent, but some of my favorites are Watercress Soup, Shrimp A La Provencale (Shrimp in Garlic Tomato Sauce), Chicken A La Portugaise (Chicken with Mushrooms, Tomato, and Olives), French Lamb Stew, Waterless Cooked Carrots, Sauce Beurre Blanc (White Butter Sauce), and Almond Cake with Raspberry Puree. The recipe for Chocolate Mousse is fabulous and a snap to make. Actually, I have made most all the recipes in the book, many over and over again, and found them all absolutely yummy.

As for ease of use, I think the pictures are really helpful, the directions are very clear and the recipes uncomplicated to prepare. The introduction includes good information about ingredients, preparation, and even equipment. Variations to the recipes are also provided. Finally, I think there are numerous recipes that would appeal to people who like lean proteins with healthy, flavorful sauces, too. If you like lots of flavor, you won't go wrong with this book.


Chef Du Jour

Butternut Squash Risotto, Ray talks about great ideas for spur of the moment table settings.

Chez Ray/ Red velvet cake

Today, Chez Ray makes red velvet cake.

Chez Ray/ pesto perfecto

Today, Chez Ray's Pesto Perfecto. Ray shows on-the-spot table setting ideas.

Chez Ray/ Harvest Pancakes

Today, Chez Ray's Harvest Pancakes.

Chez Ray/Brunch/dutch baby

Today, Chez Ray makes a Dutch Baby and shows some easy ideas for having a brunch with friends.

Michel Nischen/steamed bass

Sliced Raw Tuna with Wasabi-Yuzu, Steamed bass

Michel Nischen/ Roast Chicken

Today, Roast Chicken with Corn Milk

Michel Nichen/grilled salmon/tea parings

Today, Grilled salmon, tea pairings and a tea sommelier

Michel Nischen/smothered pork chops

Today, smothered pork chops with collard greens.

Michel Nischen/duck

Today, coriander seared duck breast with sweet potato and parsnip sauce

Fredric Byarm/Roasted halibut

Today, roasted halibut in brill sauce

Fredric byarm/ crab cakes

Fredric Byarm/ Soft shell crabs

Today, Soft Shell crabs in a micro brew sauce

Fredric Byarm/Grilled tuna

Today, Grilled Tuna with Asparagus salad

Fredric Byarm/scallops

Today, Seared Scallops in plum tomato and pesto sauce

David McInerney/Rack of Lamb

Today, Rack of lamb with Spring Potato and Cheese Gateau, English Pea Fricasse

David McInerney/crab ravioli

Today, Open Faced Crab Ravioli w/Tomato Shrimp Coulis

David McInerney/Braised Short Ribs

Today, Braised Shortribs w/ Roasted Ribsteak & Horseradish Dressed Frissee Salad

David McInerney/Tuna Medallions

Today, Tuna Medallions w/Bacon Vinaigrette, Pineapple Sauce & Fresh Wasabi

David McInerney/lobster &crab cocktail

Today, Lobster & Crab cocktail

Todd English/Italian Antipasto

Today, Eggplant Caponata, Roasted Carrot & Feta Salad w/ Za'atar, Roasted Red Salad, Cucumber Raita

Todd English/Artichokes

Today, Artichoke Pancakes W/Goat Cheese, Artichoke Crusted Salmon w/mint Vinaigrette

Todd English/Pasta

Today, Tortelli of Butternut Squash w/ Brown Butter with Sea Urchin

Todd English/New England Seafood

Baked Whole Bass w/ Apple and Fennel, Five Calm Chowder w/ Blissful mash

Todd English/Spices

Roasted Spice Rubbed Striped Bass in a Bed of Chick peas w/ a Fresh Tomato Salad, Olives Marinated Lamb Sandwich

Floyd Cardoz/ Chutney

Rhubarb Chutney, Orange Chutney, Grape Chutney

Floyd Cardoz/ Samosa

Floyd Cardoz/ Black Sea Bass

Rice Flake Crisped Black Sea Bass with Mushrooms, Pea Greens and Cumin Pepper Curry

Floyd Cardoz/Goan Spiced Crab Cakes

Goan Spiced Crab Cakes, Papadums, Avocado Salad and Cumin And Tamarind

Floyd Cardoz/Mung Bean and Baby Basmati Risotto

Mung Bean and Baby Basmati Risotto Flavored With Green Cardamom, Wild Mushrooms and Shahi Jeera

Cheryl Smith/ Snapper

Today, Pan Seared Snapper in Saffron sauce

Cheryl Smith/ Tonkatsu

Sauteed Vegetable, Tonka Sauce, Tonkatsu

Cheryl Smith/ Curried Lamb Stew

Today, Curried Lamb Stew cooked in a pressure cooker

Cheryl Smith/ No-Cook Cocktail Party

Black and Green Olive Tapenade, Roasted Red Pepper and Goat Cheese Spread, Marinated Mozzerella, Red and Yellow Tomato Salad

Cheryl Smith/ Grilled Tuna Burger

Ginger Lime Dressing, Grilled Tuna Burger

Richard Dowd/ It's A Piece Of Cake

Vegetable Gateau, Sole Roulade W/ Black Olive Paste, Roasted Peppers, Capers and Basil

Richard Dowd/ Smoke for Your Health

Today, Smoked Trout Fillet W/ Lentil Salad and Lemon Confit

Richard Dowd/ Stewed Chokes and Stuffed Shrimp

Provencale Stewed Artichokes, Shrimp Stuffed w/ Apples and Vegetables

Richard Dowd/ Vegetable Bayaldi

Vegetable Bayaldi, Vegetable Tart

Richard Dowd/ Hearty Port Wine Dishes

Stewed Exotic Mushrooms With Gnocchi & Port Wine Sauce, Roast Hanger Steak, Port wine & Shittake Mushrooms With Roast Shallots

Jessica Harris-Caribbean

Jessica Harris-Brazilian

Brazil Nut Crusted Pork Chops, Stir Fried Collard Greens, Cilantro Hot Sauce


Noodles with nutmeg (Nouilles grenada)

From The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne The New York Times 60-Minute Gourmet by Pierre Franey

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Side dish
  • Ingredients: nutmeg wide noodles
  • Accompaniments:Lamb patties with sour cream and capers (Bitoks d'agneau aux cápres)

WINE & FOOD AFFAIR RECIPES

Wine Pairing: Come taste at Locals and find the perfect wine to match your palate!

Duck and Dumplings

Wine Pairing: Kokomo Pinot Noir, Russian River Valley

Duck and Pork Cassoulet

Recipe By: Mazzocco Sonoma Winery

Wine Pairing: Seaton Zinfandel

Duck Breast with Zin and Cherry Reduction

Recipe By: Gustafson Family Vineyard

Wine Pairing: Estate Heritage Tree Zinfandel

Duck Confit

Recipe By: La Crema Tasting Room

Wine Pairing: La Crema Pinot Noir

Duck Confit Ravioli with Cremini Mushroom Sauce

Recipe By: Sanglier Cellars

Wine Pairing: Sanglier Old Camp Pinot Noir

Duck Confit Tacos with Roasted Tomatillo Salsa

Wine Pairing: Roth Alexander Valley Cabernet Sauvignon

Duck Ragu on Polenta

Recipe By: Forchini Vineyards & Winery

Wine Pairing: 2010 Estate Russian River Pinot Noir

Estate Lamb Stew with Dried Plums and Olives

Recipe By: Kendall-Jackson Wine Estate & Gardens

Wine Pairing: 2012 Jackson Estate Outland Ridge Pinot Noir

Estate-Preserved Tomato Risotto with Nduja Salumi

Recipe By: Francis Ford Coppola Winery

Wine Pairing: 2015 I Mille Petite Sirah, Rockpile

Fall Squash Pozole

Recipe By: Bella Vineyards & Wine Caves

Wine Pairing: Bella Belle Canyon Zinfandel

Fall-off-the-Bone Baby Back RIbs

Wine Pairing: 2013 Portalupi Charbono, Russian River Valley

Fast French Cassoulet

Recipe By: Lauterbach Cellars

Wine Pairing: Lauterbach Syrah

Fire-Roasted Portobello Mushrooms with Creamy Polenta

Recipe By: Amista Vineyards

Wine Pairing: 2009 Amista Vineyards ROCKPILE Cabernet Sauvignon

French Provençal Herb Fusilli with Beef Short Ribs

Recipe By: Pezzi King Vineyards

Wine Pairing: 2017 Old Vine Zinfandel

Fulton Folderol Pomegranate-Braised Lamb Open Empanadas

Recipe By: Old World Winery

Wine Pairing: 2009 Fulton Folderol

Gemelli Pasta with Dairy Cow and Mushroom Ragu

Wine Pairing: SIMI Winery Cabernet Sauvignon

Gerard’s Andouille Sausage Paella

Geyser Peak Boeuf Bourguignon

Recipe By: Geyser Peak Winery

Wine Pairing: Geyser Peak Alexander Valley Cabernet Sauvingon

Gracie's Gourmet Gravy with Dominic's Focaccia

Recipe By: Colagrossi Wines

Wine Pairing: 2016 Colagrossi Barbera

Grandma Schubert's Chili

Recipe By: Inspiration Vineyards

Wine Pairing: Inspiration Vineyards 2012 Inspiracio Rhone White Blend

Grandma's Chicken and Dumplings

Wine Pairing: 2012 707 Chardonnay

Grandma's Pasta Sauce

Wine Pairing: 2014 Zialena Estate Zinfandel

Grilled Achiote Beef Short Rib Tacos

Recipe By: Kendall-Jackson Wine Estate & Gardens

Wine Pairing: Grand Reserve Cabernet Sauvignon

Grilled Baby Back Ribs with Cherry Barbecue Sauce

Recipe By: Ridge Lytton Springs

Wine Pairing: 2012 Lytton Springs Zinfandel

Grilled Chicken Achiote

Recipe By: Fog Crest Vineyard

Grilled Portobello Mushrooms with Warm Lentil Salad and Point Reyes Blue Cheese

Recipe By: Forchini Vineyards & Winery

Wine Pairing: Forchini Dry Creek Valley Cabernet Sauvignon

Grilled Rare Skirt Steak with Picholine Chimichurri Sauce

Recipe By: Starlite Vineyards

Wine Pairing: Starlite Vineyards

Grilled Shrimp Korma with Spiced Panisse

Wine Pairing: 2014 Sedition

Hanger Steak Grilled over Zinfandel Barrel Staves

Recipe By: Fritz Underground Winery

Wine Pairing: Fritz Underground Winery Zinfandel

Harry's Favorite Italian Sausage and Beef Lasagna

Recipe By: Alexander Valley Vineyards

Wine Pairing: Alexander Valley Vineyards Redemption Zinfandel

Harvest Chicken Apple Stew

Recipe By: Dutton Estate Winery

Wine Pairing: Dutton Estate Karmen Isabella Pinot Noir

Harvest Lamb Moussaka

Recipe By: HANNA - Alexander Valley

Wine Pairing: Hanna Alexander Valley Cabernet Sauvignon

Heirloom Tomato and Spiced Yukon Gold Potato Causa

Wine Pairing: 2014 VML Earth Pinot Noir

Herbed Gnocchi with 16-Hour Braised Beef Cheeks

Recipe By: Ridge Lytton Springs

Wine Pairing: Lytton Springs

Hungarian Goulash

Recipe By: Locals Tasting Room

Irresistible Short Ribs

Recipe By: Gustafson Family Vineyard

Wine Pairing: 2010 Estate Petite Sirah

Italian Beef Stew

Wine Pairing: Old Vine Zinfandel, Dolinsek Ranch

Italian Braised Short Ribs with Grilled Polenta

Wine Pairing: Portalupi Dolcetto

Italian Meatball Sliders

Wine Pairing: Kelley & Young Wines

Italian Porchetta with Mostarda di Fichi Balsamico

Wine Pairing: Portalupi Pinot Noir

Italian Sausages with Onions and Peppers

Recipe By: Francis Ford Coppola Winery

Wine Pairing: 2012 Director's Cut Zinfandel

Jamaican Jerk Jambalaya

Recipe By: Sbragia Family Vineyards

Wine Pairing: Sbragia La Promessa Zinfandel

Julia's Chicken Cacciatore

Recipe By: Sbragia Family Vineyards

Kalua Pork

Wine Pairing: Wilson Winery 2017 Zinfandel, Dry Creek Valley

Kokomo Merlot-Braised Beef over Homemade Butter Noodles

Wine Pairing: 2012 Pauline's Vineyard Merlot

La Gare Duck a l’Orange

Recipe By: Balletto Vineyards

Wine Pairing: Balletto Russian River Valley Pinot Noir

Lamb with Moroccan Spices, Prunes and Roasted Vegetables

Recipe By: Dutton Estate Winery

Wine Pairing: Dutton Estate Karmen Isabella

Lamb Koftah Kebabs with Fennel and Pecorino Salad

Recipe By: Longboard Vineyards

Wine Pairing: Longboard Syrah

Lamb Popsicles with Za'atar

Recipe By: Starlite Vineyards

Wine Pairing: 2015 Zinfandel

Lamb Shank Cassoulet

Recipe By: J. Rickards Winery

Wine Pairing: 2012 J. Rickards Estate Malbec

Le Boeuf de Bobcat

Wine Pairing: Selby Zinfandel

Lebanese Beef Brisket

Recipe By: Soda Rock Winery

Wine Pairing: Adams Cabernet Sauvignon

Lizzy's Sweet and Savory Bean Chili with Bacon and Sausage

Recipe By: Martinelli Winery

Wine Pairing: Martinelli Vigneto di Evo Zinfandel

Mac and Cheese - Loire-Inspried

Wine Pairing: Kelley & Young

Mac and Cheese with Pulled Ham

Recipe By: Holdredge Wines

Wine Pairing: Holdredge Russian River Valley Pinot Noir, Bucher Vineyard

Mac 'n Cheese with Tomato Jam

Recipe By: Papapietro Perry Winery

Wine Pairing: Papapietro Perry Russian River Valley Pinot Noir

Mama D's Chili with Honey Ham

Recipe By: Dutton Estate Winery

Wine Pairing: Karmen Isabella Pinot Noir

Mama Fritz Truffled White Bean Cassoulet

Recipe By: Fritz Underground Winery

Wine Pairing: Fritz Russian River Valley Pinot Noir

Mama’s Sloppy Joe Sliders with Shoestring Onion Rings

Wine Pairing: Chateau Diana 707 Dry Creek Valley Old Vine Zinfandel

Marrakesh Lamb

Recipe By: Francis Ford Coppola Winery

Wine Pairing: Francis Ford Coppola

Martinelli Winery Meatballs

Recipe By: Martinelli Winery

Wine Pairing: 2015 Vigneto di Evo

Martinelli Winery's Chicken Cacciatore

Recipe By: Martinelli Winery

Wine Pairing: Giuseppe & Luisa Zinfandel

Mati's Tinga de Pollo Tostadas

Wine Pairing: 2013 Sunce Zinfandel, Dry Creek Valley

Mazzocco Zinfandel Lamb Mole

Recipe By: Mazzocco Sonoma Winery

Wine Pairing: 2012 Zinfandel Reserve Sonoma County

Meatballs with Chickpea Stew

Recipe By: Pezzi King Vineyards

Wine Pairing: Old Vine Zinfandel

Meatballs with Late-Harvest Heirloom Tomatoes

Recipe By: Martorana Family Winery

Wine Pairing: Martorana Dry Creek Valley Zinfandel

Mediterranean Chicken Ragu with Cheesy Polenta

Recipe By: J. Rickards Winery

Wine Pairing: J. Rickards Zanzi Curve Malbec

Mediterranean Lamb Spear

Recipe By: Starlite Vineyards

Wine Pairing: Starlite Vineyards Zinfandel

Mesquite Pork Chop and Gravenstein Apple Reduction

Wine Pairing: 2012 Russian River Valley Pinot Noir

Meyer Lemon Gnudi

Wine Pairing: Sauvignon Blanc

Middle Eastern Braised Pork Shoulder over Polenta

Recipe By: HANNA - Alexander Valley

Wine Pairing: Hanna Cabernet Sauvignon

Middle Eastern Braised Pork Shoulder over Polenta

Recipe By: HANNA - Russian River Valley

Wine Pairing: Hanna Cabernet Sauvignon

Midwest Sloppy Joes

Wine Pairing: 2015 Cabernet Sauvignon, Ruth's Vineyard, Alexander Valley

Mighty Pulled Duck Confit Sliders

Recipe By: Lauterbach Cellars

Mighty Southern Gumbo

Recipe By: Ektimo Vineyards

Wine Pairing: 2015 Ektimo Russian River Chardonnay

Miso Salmon Tacos with Corn Tortillas

Recipe By: Baldassari Wine

Wine Pairing: Russian River Pinot Noir, Rosé of Rusian River Pinot Noir

Mission Fig and Sweet Shallot Tart

Recipe By: Lancaster Estates

Wine Pairing: Lancaster Estate Sophia’s Hillside Cuvee

Mixed Mushroom Ragout

Wine Pairing: Matrix Estate Pinot Noir

Molasses-Brined Grilled Duck and Arugula Roulade with Strawberry Salsa

Recipe By: Pech Merle Winery

Wine Pairing: Pech Merle Russian River Laguna de Santa Rosa Pinot Noir

Mole Chicken with Jicama Slaw

Recipe By: Pech Merle Winery

Wine Pairing: Rockpile AVA Rocky Ridge Zinfandel

Moroccan Lamb Stew

Recipe By: Walt Baca Wines

Wine Pairing: 2017 BACA Cat's Cradle Zinfandel, Rockpile

Moroccan Surfer Stew

Recipe By: Longboard Vineyards

Wine Pairing: Longboard Dakine Vineyard Merlot

Mrs. Rita's Famous Moroccan Lamb and Beef Meatballs

Wine Pairing: "Dragon's Kiss" Syrah

Mushroom and Gruyère Clafoutis

Recipe By: Sanglier Cellars

Wine Pairing: Sanglier Old Camp Pinot Noir

Mushroom and Smoked Mozzarella Pizza

Recipe By: Kendall-Jackson Wine Estate & Gardens

Wine Pairing: Kendall-Jackson Grand Reserve Cabernet Sauvignon

Mushroom Cannelloni with Wild Mushroom Marinara

Wine Pairing: Rued 2014 Dry Creek Valley Zinfandel

Mushroom Risotto

Recipe By: Fritz Underground Winery

Wine Pairing: 2014 Fritz Russian River Pinot Noir

Mushroom-Braised Short Ribs with Potato Mousse

Recipe By: Merriam Vineyards

Wine Pairing: Merriam Vineyards Cabernet Franc

Mycopia Mushroom Ragoût with Creamy Polenta

Recipe By: Amista Vineyards

Wine Pairing: 2016 Amista Vineyards Tres (GSM Blend)

North African Braised Lamb Shanks

Recipe By: Merriam Vineyards

Wine Pairing: Merriam Vineyards Cabernet Sauvignon

North African Meatballs with Spiced Tomato Sauce

Recipe By: Dutton Estate Winery

Wine Pairing: Karmen Isabella

Open-Faced Bloody Mary Tri-Tip Sandwiches with Chimichurri Sauce

Wine Pairing: Trattore Estate Wines Red Tractor Blend

Paella Campesina

Recipe By: Amista Vineyards

Wine Pairing: 2014 Amista Estate Grown Syrah

Pancetta Mac ’n’ Cheese

Recipe By: Colagrossi Wines

Wine Pairing: Colagrossi Russian River Valley Pinot Noir

Pasta with Arugula Pesto, Potatoes and Green Beans

Recipe By: Hook & Ladder Winery

Wine Pairing: 2014 Sangiovese

Penne all' Amatriciana

Recipe By: Colagrossi Wines

Wine Pairing: Gli Amici Cabernet Franc

Penne Pasta with Grilled Chicken Strips in Gorgonzola Cream Sauce

Wine Pairing: Mietz Cellars Russian River Pinot Noir

Penne with Pumpkin and Smoked Turkey

Recipe By: DeLoach Vineyards

Wine Pairing: DeLoach Russian River Valley Chardonnay

Perfect Sunday Pot Roast with Rich Cabernet Gravy

Recipe By: Pech Merle Winery

Wine Pairing: Pech Merle Alexander Valley Cabernet Sauvignon

Peruvian Chicken Rub

Recipe By: Pech Merle Winery

Wine Pairing: 2013 Treborce Zinfandel

Picadillo Cubano con Vino

Wine Pairing: Kelley & Young Zinfandel

Pig and Fig

Recipe By: Pech Merle Winery

Wine Pairing: 2011 RRV Laguna de Santa Rosa Pinot Noir

Pitchfork Rib-Eye Steak with Rattlesnake Heirloom Bean Chili

Recipe By: Mutt Lynch Winery

Wine Pairing: mbf Zinfandel (Mans Best Friend)

Pizza with Pesto and Fresh Mozzarella

Recipe By: D'Argenzio Winery

Wine Pairing: 2016 D'Argenzio Pinot Noir, Sonoma Mountain

Polenta with Mushroom Ragout

Recipe By: Colagrossi Wines

Wine Pairing: Colagrossi Wines 2013 Pinot Noir - Russian River Valley, Sonoma County

Polpette e Polenta (Meatballs with Polenta)

Wine Pairing: Portalupi Russian River Valley Old Vine Zinfandel

Pomegranate Pork Loin with Heirloom Tomato Chestnut Sauce and Quinoa Tabouleh

Wine Pairing: Matrix Bacigalupi Vineyard Pinot Noir

Pomegranate-Braised Sonoma County Lamb and Mushroom Ragout

Recipe By: Seghesio Family Vineyards

Wine Pairing: Home Ranch Zinfandel

Pomegranate-Glazed Five-Spiced Duck Breast with Endive-Clementine Salad

Wine Pairing: Peters Vineyard Pinot Noir

Porchetta Italian Street Food

Recipe By: Locals Tasting Room

Wine Pairing: Locals Zinfandel

Pork Belly Confit Sandwiches with DeLoach Vineyards Estate Pinot Noir Mustard

Recipe By: DeLoach Vineyards

Wine Pairing: 2012 Olivet Bench Pinot Noir

Pork Cheek B L A T

Recipe By: Mutt Lynch Winery

Wine Pairing: mbf Primitivo - Speedy Creek

Pork Chops with Habanero-Peach Glaze and Jicama Slaw

Recipe By: Sonoma-Cutrer Vineyards

Wine Pairing: Sonoma-Cutrer Russian River Valley Pinot Noir

Pork Ragu over Fusilli Pasta

Recipe By: Geyser Peak Winery

Wine Pairing: Geyser Peak Walking Tree Cabernet Sauvignon

Pork Stew with Prunes and Armagnac

Recipe By: Sanglier Cellars

Wine Pairing: 2015 Old Camp Pinot Noir Russian River Valley

Pork Tamales and Chicken Tamales

Recipe By: Stephen & Walker

Wine Pairing: Pinot Noir Russian River

Pork Tamales with Salsa Roja

Recipe By: Kendall-Jackson Wine Estate & Gardens

Wine Pairing: 2012 Grand Reserve Merlot

Portuguese Feijoada Transmontana (Bean and Pork Stew)

Wine Pairing: 2017 Matrix Estate Pinot Noir

Posole Stephen & Walker

Recipe By: Stephen & Walker

Posole Verde with Braised Pork, Green Chiles and Tomatillos

Recipe By: Papapietro Perry Winery

Wine Pairing: Papapietro Perry Pinot Noir

Prime Beef Brisket Agnolotti

Wine Pairing: Henry's Blend

Prosciutto and Mushroom Pizzetta

Recipe By: deLorimier Winery

Wine Pairing: 2016 Primitivo, Estate

Prosciutto, Asparagus, and Green Onion Pizza

Recipe By: D'Argenzio Winery

Wine Pairing: D’Argenzio 2012 Pinot Noir, Gap's Crown, Sonoma Coast

Prosciutto-Wrapped Medallions of Pork Tenderloin with Cranberry Mostarda

Recipe By: J. Rickards Winery

Wine Pairing: 2014 Sémillon, Herrick Vineyard

Provençal Cassoulet

Recipe By: J. Rickards Winery

Wine Pairing: J. Rickards Malbec

Pulled Pork with Sin Zin Barbecue Sauce

Recipe By: Alexander Valley Vineyards

Wine Pairing: Sin Zin 2012

Ratatouille

Recipe By: Balletto Vineyards

Wine Pairing: Balletto Vineyards RRV - Pinot Noir

Red Wine and Chocolate Pork Stew with Aerated Yams

Recipe By: Merriam Vineyards

Wine Pairing: Merriam Vineyards Cabernet Franc

Red-Eye Pulled Pork on Stone-Ground Grits

Wine Pairing: 2015 Dry Creek Zinfandel

Rigatoni Salsiccia

Recipe By: Ramazzotti Wines

Rigatoni with Sausage, Spinach and Bellwether Ricotta Cheese

Recipe By: deLorimier Winery

Wine Pairing: 2017 Primitivo, Osborn

Risotto Milanese

Recipe By: Christopher Creek Winery

Wine Pairing: 2015 Russian River Pinot Noir

Roast Loin of Pork with Prunes Served on a Potato Fritter

Recipe By: Fog Crest Vineyard

Wine Pairing: Fog Crest Vineyard Estate Chardonnay

Roast Pork Tenderloin with Cabernet Reduction and Caramelized Onions

Recipe By: Gustafson Family Vineyard

Wine Pairing: Gustafson Estate Cabernet Sauvignon

Roast Pork with Black Mole

Recipe By: Rodney Strong Vineyards

Wine Pairing: 2012 Alexander's Crown

Roasted Acorn Squash and Farro Ragout with Braised Pork

Recipe By: ACORN Winery/Alegria Vineyards

Wine Pairing: Acorn Hill Super Tuscan

Roasted Fall Vegetable Rotini with Gorgonzola and Parmesan Cream Sauce

Recipe By: ACORN Winery/Alegria Vineyards

Wine Pairing: ACORN Winery Heritage Vines Zinfandel

Roasted Pork Belly with Harvest Moon Estate Zinfandel Reduction and Mango-Pineapple Salsa

Recipe By: Harvest Moon Winery

Wine Pairing: Pitts Home Ranch Estate Zinfandel

Roasted Pork Loin and Cipollini with Grape Chutney

Recipe By: Kendall-Jackson Wine Estate & Gardens

Wine Pairing: 2017 Jackson Estate Outland Ridge Pinot Noir

Roasted Pork Stew with Dried Plums, Sage and Fennel

Recipe By: Martorana Family Winery

Wine Pairing: 2009 Dry Creek Cabernet Sauvignon

Root Vegetable Pot Pie with Potato Dumplings

Recipe By: Chalk Hill Estate Vineyards & Winery

Wine Pairing: Chalk Hill Wright Creek Chardonnay

Rosemary-Parmesan Polenta Cakes with Mushroom Ragu

Wine Pairing: 2013 Matrix Estate Vineyard Pinot Noir

Rosso Sunday Pork

Recipe By: Papapietro Perry Winery

Wine Pairing: Papapietro Perry Pinot Noir, Russian River Valley

Rosso's Lumachine Pasta

Recipe By: Amista Vineyards

Wine Pairing: Alta Presa Cabernet

Rustic Campanelle ai Funghi

Recipe By: J. Rickards Winery

Wine Pairing: 2014 La Cosecha Zinfandel

Salsiccia Sliders

Recipe By: Christopher Creek Winery

Wine Pairing: 2016 Love Pinot Noir

Salt and Pepper Ribs

Recipe By: Harvest Moon Winery

Wine Pairing: 2013 Pitts Home Ranch Estate Zinfandel

Scrumptious Vegetarian Pot Pie

Recipe By: Ektimo Vineyards

Wine Pairing: Sonoma Coast Pinot Noir

Seafood Cioppino

Recipe By: Hyatt Vineyard Creek Hotel & Spa

Seared Filet of Pork with Grapes and Raisins

Recipe By: Balletto Vineyards

Wine Pairing: Balletto Vineyards Pinot Noir

Seven-Hour Lamb with Flageolets

Recipe By: GC Lurton Vineyard Tasting Room

Wine Pairing: ACAIBO Cabernet Sauvignon

Shepherd’s Pie with Truffled Mashed Potatoes

Recipe By: Pezzi King Vineyards

Wine Pairing: Century Vine

Short Rib Osso Buco over Creamy Polenta

Recipe By: Foppiano Vineyards

Wine Pairing: Foppiano Estate Petite Sirah

Short Rib Ragu

Recipe By: Fritz Underground Winery

Wine Pairing: Fritz Estate Zinfandel

Short Rib Ragu with Penne

Recipe By: Family Wineries

Wine Pairing: Lago di Merlo Vineyards

Short Rib Shepherd's Pie

Recipe By: Sanglier Cellars

Wine Pairing: Sanglier Left Tusque Alexander Valley

Short Rib-Black Bean Chili with White Cheddar and Popped Pepitas

Recipe By: Rodney Strong Vineyards

Wine Pairing: Symmetry, Red Meritage

Shrimp and Artichoke Cheesecake

Recipe By: Landmark Vineyards at Hop Kiln Estate

Wine Pairing: 2015 Lorenzo Chardonnay

Shrimp and Corn Maque Choux

Shrimp Bisque

Recipe By: Mill Creek Vineyards & Winery

Wine Pairing: Reserve Chardonnay

Simple, Perfect Chili

Recipe By: Rodney Strong Vineyards

Wine Pairing: 2015 Reserve Cabernet

Slow-Braised Short Ribs Marinated in HANNA Cabernet Sauvignon

Recipe By: HANNA - Alexander Valley

Wine Pairing: HANNA Reserve Cabernet Sauvignon

Slow-Braised Short Ribs Marinated in HANNA Cabernet Sauvignon

Recipe By: HANNA - Russian River Valley

Wine Pairing: HANNA Reserve Cabernet Sauvignon

Slow-Cooked Pulled Pork Sliders

Recipe By: deLorimier Winery

Wine Pairing: 2011 Cabernet Sauvignon

Slow-Roasted Espresso Duck with Saffron Polenta Cake

Recipe By: Old World Winery

Wine Pairing: Old World Winery, Abourious 2011 Red Wine Reserve, Russian River Valley, Sonoma County

Slow-Roasted Lamb Shoulder with Creamy Polenta and Kalamata Olives

Recipe By: Francis Ford Coppola Winery

Slow-Roasted Zinfandel-Pomegranate Lamb with Saffron-Scented Couscous

Recipe By: Mazzocco Sonoma Winery

Wine Pairing: Zinfandel Sullivan

Smoked Beef Brisket Agnolotti

Wine Pairing: Reserve Zinfandel

Smoked Brisket with Homemade Tangy Bourbon BBQ Sauce

Recipe By: Mutt Lynch Winery

Wine Pairing: 2016 HellHound Cabernet Sauvignon

Smoked Chicken Terrine with Chanterelle Vinaigrette

Recipe By: La Crema Russian River Estate

Wine Pairing: Saralee's Vineyard Pinot Noir

Smoked Duck and Pork Sausage Sliders with Cherry-Onion Pinot Noir Confit

Recipe By: Papapietro Perry Winery

Wine Pairing: 2011 Papapietro Perry Russian River Valley Pinot Noir

Smoked Duck Dogs with Caramelized Onions, Pepper Relish and Zin Ketchup

Recipe By: Ridge Lytton Springs

Wine Pairing: Ridge Winery Zinfandel

Smoked Gouda Frittata with Winter Greens and Acorn Squash

Recipe By: Stephen & Walker

Wine Pairing: Stephen & Walker

Smoked Pork Shoulder Sliders with November Sauce

Recipe By: Bella Vineyards & Wine Caves

Wine Pairing: 2012 Lily Hill Estate

Smoked Rib-Eye Roast with Parsnip Mash and Karma Zin au Jus

Recipe By: Carol Shelton Wines

Wine Pairing: Carol Shelton Wines Karma Zin

Smoked Turkey Hot Brown with Pumpkin Soup

Recipe By: Sonoma-Cutrer Vineyards

Wine Pairing: Sonoma-Cutrer Russian River Valley Pinot Noir

Smoky BBQ Pork Sliders

Recipe By: Martorana Family Winery

Wine Pairing: 2011 Martorana Family Winery Estate

Soda Rockin' Pork Chile Verde

Recipe By: Soda Rock Winery

Wine Pairing: Soda Rock Primitivo

Sonoma Shawarma with Tahini-Yogurt Sauce and Syrian Pita

Recipe By: HANNA - Alexander Valley

Wine Pairing: HANNA Two Ranch Red

Sonoma Shawarma with Tahini-Yogurt Sauce and Syrian Pita

Recipe By: HANNA - Russian River Valley

Wine Pairing: HANNA Two Ranch Red

Sour Cabbage Rolls (Arambasici)

Wine Pairing: 2012 Zora's Estate Pinot Noir RRV Clone 777

Sous Vide Angus Beef Brisket

Recipe By: Rodney Strong Vineyards

Wine Pairing: Knights Valley Cabernet

Sous Vide Pork Loin Sliders with Fennel Slaw and Pomegranate-Molasses Sauce

Wine Pairing: 2013 Trenton Pinot Noir

Southern-Style Smoky Pork Stew with Black-Eyed Peas

Recipe By: Ridge Lytton Springs

Wine Pairing: Lytton Springs

Spiced Porchetta

Wine Pairing: Foley Sonoma Estate East Block Zinfandel

Spice-Rubbed Pork Tenderloin with Charred Corn and Tomato Salad

Recipe By: Amista Vineyards

Wine Pairing: Sparkling Grenache

Spicy Espresso Rib Eye with Crème Fraîche-Horseradish Sauce

Recipe By: deLorimier Winery

Wine Pairing: 2010 Crazy Creek Reserve Cabernet Sauvignon

St. Paul Booya

Recipe By: Viszlay Vineyards

Succulent Braised Beef Short Ribs

Recipe By: Soda Rock Winery

Wine Pairing: Cabernet Sauvignon, Alexander Valley

Sugo of Eggplant on Polenta

Recipe By: Martinelli Winery

Wine Pairing: Giuseppe & Luisa Zinfandel

Sunday Jambalaya

Recipe By: Alexander Valley Vineyards

Wine Pairing: Alexander Valley Vineyards Estate Merlot

Super Sonoman Coffee-Rubbed Tri-Tip

Wine Pairing: Super Sonoman

Sweet Potato Cottage Pie

Wine Pairing: Rued Vineyards Dry Creek Valley Zinfandel

Sweet T's Gumbo

Recipe By: Ramazzotti Wines

Wine Pairing: Ramazzotti Ricordo Zinfandel Field Blend

Sweet T's Shrimp and Grits

Recipe By: Ramazzotti Wines

Wine Pairing: Ricordo Zinfandel Blend

Thai Chicken Curry

Recipe By: Premonition Cellars

Wine Pairing: Chard-O-Miner, Chardonnay & Gewurztraminer Blend

The Possum's Stew

Recipe By: Martinelli Winery

Wine Pairing: Three Sister's Vineyard

Three-Cheese Lasagna with Spinach and Mushrooms

Recipe By: Geyser Peak Winery

Triple Pork Braised with Crunchy Tater Tots

Wine Pairing: Rued Zinfandel

Truffled White Cheddar Macaroni and Cheese

Wine Pairing: Zinfandel Dry Creek

Truffle-Scented Risotto with Porcini Mushrooms, Roasted Shallots and Parmesan

Wine Pairing: West Tuscan Cuvée

Tuscan Meatballs with Chickpeas Stew

Wine Pairing: Tori Zinfandel

Tuscan-Style Sausage, White Bean and Kale Stew

Recipe By: Ramazzotti Wines

Wine Pairing: Raffinto Super Tuscan Style

Twisted Cassoulet

Wine Pairing: Dry Creek Valley Malbec

Veal Marengo

Recipe By: GC Lurton Vineyard Tasting Room

Venison Chili

Recipe By: Virginia Dare Winery

Wild Boar and Porcini Mushroom Stew

Recipe By: Longboard Vineyards

Wine Pairing: Longboard Vineyards Syrah

Wild Boar Bolognese

Recipe By: Papapietro Perry Winery

Wine Pairing: Papapietro Perry Russian River Valley Pinot Noir

Wild Boar Ragu with Cremini Mushrooms and Dried Cherries over Polenta

Wine Pairing: Kokomo Pinot Noir

Wild Boar Sausage with Creamy Porcini Polenta

Recipe By: Lauterbach Cellars

Wine Pairing: Lauterbach Syrah 2009

Wild Mushroom Mac and Cheese

Recipe By: Mazzocco Sonoma Winery

Wine Pairing: Mazzocco Sonoma Zinfandel Briar

Wild Mushroom Risotto

Recipe By: Francis Ford Coppola Winery

Wine Pairing: 2015 Director's Cut Pinot Noir

Wild Mushroom Risotto

Recipe By: Pellegrini Wine Company

Wine Pairing: Pellegrini Russian River Pinot Noir

Wilson Winery's Famous Marinated Tri-Tip

Wine Pairing: 2013 COYOTE RESERVE CABERNET SAUVIGNON

Wine Country Pork and Beans

Wine Pairing: 2012 Carreras Ranch ‘old vine’ Dry Creek Valley Zinfandel

Yummy AVV Chicken Stew

Recipe By: Alexander Valley Vineyards

Wine Pairing: Alexander Valley Vineyards Estate Chardonnay

Zazu Short Rib Shepherd's Pie

Recipe By: Merriam Vineyards

Wine Pairing: Merriam Cabernet Sauvignon

Zia Lena's Raviolis

Wine Pairing: Mazzoni clone Zin

Zin-Braised Pork with Sun-Dried Cherry Quinoa and Karma Zin Reduction

Recipe By: Carol Shelton Wines

Wine Pairing: Carol Shelton Karma Zin

Zin-Braised Short Ribs with Farro-Quinoa Cranberry Pilaf

Recipe By: Carol Shelton Wines

Wine Pairing: Carol Shelton Wines Oat Valley Vineyard Carignane

Zinfandel and Cherry-Glazed Pork Belly Sliders

Recipe By: Ridge Lytton Springs

Wine Pairing: 2015 Lytton Springs

Zinfandel-Braised Beef Short Ribs with Barley-Mushroom Risotto

Recipe By: ACORN Winery/Alegria Vineyards

Wine Pairing: ACORN Zinfandel

Zinfandel-Braised Pulled Pork with Cheddar Cheese Grits

Wine Pairing: Zinfandel, Pauline's Vineyard

Zinful Asian Kabobs

Wine Pairing: Malm Cellars Dry Creek Zinfandel

Zin-Marinated Grilled Steak Sandwich with Onion Marmalade and Blue Cheese

Recipe By: Carol Shelton Wines

Wine Pairing: Carol Shelton Wild Thing Zinfandel

SONOMA COUNTY, CALIFORNIA Just 50 miles north of the Golden Gate Bridge.

© WINEROAD NORTHERN SONOMA COUNTY
Content and Images cannot be used without express written permission of Wine Road.

Photography © Credits: Kim Carroll, Caitlin McCaffrey, Charles Gesell, Robert Janover, Lenny Siegel and Wine Road wineries & lodgings.


Sheet-Pan Secrets and a recipe for Sheet Pan Chicken with Potatoes, Scallions and Capers from Kay Chun

Whoever invented Sheet Pan Recipes deserves a medal. There is likely no more simple way of cooking than this. All the ingredients cook at the same time in the same pan. And once the pan has gone in the oven, there’s literally nothing to do but wait. Today’s recipe is a fantastic example of the technique. It’s from Kay Chun who is now at Food & Wine Magazine. An English major, the Wellesley graduate is also a graduate of both Gourmet Magazine and Bon Appetit. Now she’s inventing recipes for everything from Tofu Masala to Monkey Bread.

Try this recipe and discover what a breeze Sheet Pan Cooking can be.

In just 40 minutes this Sheet Pan Supper will look like the dinner plate below

Just five ingredients go onto the pan. Big meaty chicken thighs roast on a bed of scallions and potatoes. While the chicken gets golden and crispy on top, the scallions go all sweet and tender. The potatoes under the chicken soak up the pan juices while the ones on top get crispy. To one side, I added a few rainbow carrots which caramelize beautifully next the chicken. Finally, after the dish emerges from the oven–all of 40 minutes since it went in–you add the flavor-filled drippings to some capers and citrus and you’ve made a marvelous sauce. You can either drizzle the sauce over the vegetables or use it as a dressing on a simple side salad.

Avoid these Sheet Pan problems and you’re good to go. Start with a new Sheet Pan.

There are a few perils to avoid when you cook using the Sheet Pan. They’re not at all insurmountable. They are worth fixing before you start out. Start with the Sheet Pan itself. If yours is old or thin, it may buckle in the oven. It’s not a bad idea to buy a brand new sheet pan to use specifically for Sheet Pan Cooking. Buy a heavy-gauge aluminum full-sized sheet pan 21 x 15 x 1 inch. The big sheet pan will help you avoid steaming the food instead of achieving the great flavors and browning you want.

Always protect your sheet pan when it’s in the oven.

To avoid having the ingredients stick to the bottom of the pan, unless yours is non-stick, always use aluminum foil or parchment paper. This makes clean-up a snap too. Just don’t use parchment in any recipe calling for using the broiler—it’s a fire hazard.

Consider the cooking times of each ingredient when pairing them on the Sheet Pan.

To make sure the ingredients cook evenly, consider their cooking times. Salmon will cook a lot faster than larger vegetables so cut your vegetables down in size. Today’s recipe slices potatoes rather thinly but achieves the even cooking you want. Some sheet pan recipes call for adding tender, fast cooking ingredients later in the cooking process.

Get the most flavor out of your Sheet Pan recipes.

To get all the flavor you want, season your sheet pan recipes generously. Or consider using marinades. I veered off from Kay Chun’s original recipe. There was no lemon in the house to make the Caper Sauce. There was a bottle of Kalamansi, a Philippine Lime Concentrate that added just a touched of citrusy sweetness. A little orange juice would have done much the same for the sauce.

Know your oven and cook accordingly.

To avoid uneven cooking, know your oven. If your food is more well-cooked on one side and undercooked on the other, you should rotate your sheet pan during the cooking. And if you happen to be cooking on two racks, it’s always a good idea to switch them from one rack to the other halfway through the cooking time. If you follow these tips, I can almost guarantee you’ll become a big fan of Sheet Pan Cooking. Here is the recipe followed by a couple more sheet pan wonders for Chicken.


Frequently Asked Questions

Who is this course for?

This course is for you if you’re a beginner who loves good food and wants to learn the basics of French cuisine fast or you're learning how to cook and want to build your skills and confidence to tackle French dishes.

Who is this course NOT for?

This course is not aimed at experienced home cooks as it focuses on the basics of French cooking. This course is also not for professionals working in the restaurant industry and will not provide a professional accreditation. If you’re looking for a course that provides official accreditation this isn’t the course for you.

How this course different from other cooking courses out there?

When I set out to design Getting Started with French Cooking I wanted to set it apart from other cooking courses. You will learn the essential cooking techniques taught in culinary schools in France but adapted to the modern home cook. And you will achieve this in a fraction of the time you would spend in a culinary school (and for the fraction of the price!). But you’ll feel like you’re in a school with me as your cooking instructor, and this is also what makes this course different. It’s both instructional and practical, including essential theory, cooking demonstration videos and practical exercises and recipes to get you applying what you’ve learnt.

Can’t I just learn this stuff from watching You Tube?

It’s true that you can learn a lot from Youtube and it’s a good resource for recipes. But if you’re serious about learning how to cook, You Tube has its limitations. What you don’t get from You Tube is the complete range of culinary techniques taught in sequence and structured so you’re learning like a professional would. Getting Started with French Cooking goes deeper than what you can access on YouTube. It breaks French cuisine down into a logical sequence of techniques and variations rather than presenting a bunch of recipes and clips recommended by google algorithms. The course also has heaps of cooking exercises, recipes and resources to help guide your transformation from merely following recipes to knowing how to cook. These materials are exclusive to the French Cooking Academy.

How much time commitment is required for the course?

This course is completely self-paced. You decide when you start and when you finish. There are 12 units with a combination of theory lessons, cooking demonstrations and recipe challenges videos. There's around 10 hours of watch time in total. Plus, there’s cooking exercises, recipes and learning materials although the time commitment with these will vary from person to person.

How long do I have access to the course?

After enrolling, you have lifetime access to all course materials and videos. This is designed to be an evergreen course and will be updated from time to time. You’ll always have access to any updates made to the course at no additional cost.

Do I need certain equipment to complete the course?

Yes. To get the most out of this cooking course, you will need access to some basic kitchen tools, cookware and a functional kitchen. This is covered off in the course material.

Is there a money-back guarantee?

You bet! If you find that the course is not for you within 30 days of purchase, just let me know and I'll provide a full refund.

Why is the course in US Dollars?

The reason we work with US Dollars is because the USD is the most widely-accepted currency around the world. But don’t worry. You can purchase the course with any debit or credit card, no matter where you live, and your bank will automatically convert the USD to your local currency at the market rate.


Watch the video: Herb crusted. Rack of Lamb