Fine Dining and Other Good Recipes on Zaar !!

[Zurie]

JOIN OUR GOURMET RECIPE CLUB!


We as hosts were feeling our way towards a thread like this ... somewhere where certain recipes -- whether "fine dining" or not -- can be retrieved from the Zaar back cupboard, for your enjoyment! There is no other thread like it on Zaar!

Now here it is! We are all looking for that recipe -- a sauce, a salsa, an egg dish, a main dish, a dessert, a starter, ANYTHING, which you consider to be, maybe, of restaurant standard but easily made in a home kitchen,

Do post your recipes, if possible with a photo (a photo, as they saying goes, speaks a thousand words! ). Please do not list too many -- just pick what you find best and most reliable. We're waiting!

Later on in the thread -- see pp 5 and 6 and onwards -- we tie up with the first forum on the Zaar list, WHAT'S IN SEASON NOW. So, when you have a little time to spare, do scroll through this thread, and enjoy!!

[JustJanS]

Looks like I'm first

Here are some recipes I'd have made if you came to dinner a few years ago

Cream of Fish Soup
Chilled Cucumber & Yoghurt Soup With Prawns

Fried Halloumi Cheese With Caper Vinaigrette
Smoked salmon Terrine
Roasted Asparagus and Goats Cheese with Macadamia Nut Dressing.
Prawn Cutlets with Crab
Smoked Trout Pate

Duck Breast Stuffed With Ham and Sun-Dried Tomatoes
Rack of Lamb with Minted Pea Puree
Fillet of Beef with Salsa Verde
Aussie Swiss Chicken
Barramundi with Macadamia and Lemon Myrtle Crust
Roast Guinea Fowl with Brie
Fruity Roast Pork With Fruity Port Sauce

Roasted Vegetables With Horseradish Dressing
Port Roasted Tomatoes
Baked Butternut and Pears
Potatoes Braised in Saffron Stock

Basil & Tomato Salad
Rocket (Arugula), Pear and Walnut Salad
Asparagus With Truffle Oil Vinaigrette

Frozen Oranges
Orange Liqueur Pears
Chocolate pate

[Zurie]

Gee, Jan, I like the way you left spaces between "sets" of recipes -- much easier to read than one solid block!! Will work my way through those! (Except the Barramundi one ... that is so uniquely Australian! )

Here are four, none of them mine, which I would be very happy to be served in a top-end restaurants:

Quiche Lorraine Cups



Zucchini Marinata (Marinated Zucchini Salad)



Beef Carpaccio This one desperately needs a photograph!!!

Paupiettes De Porc - French Stuffed Pork Fillet Parcels



Aaand ... the chefs are Bergy, Cookgirl, Ingy and French Tart.

[French Tart]

Here it is Zuri - the link from the French forum:

Fine and Restaurant Dining in France

I WILL be back with my own recipes etc.............but I am very busy in Tidy Up and Count the Rood Tiels mode!!!

[I'mPat]

This is ours served up to us by the chef at the table (5 star restaurant) and we copied Delectable Crayfish (Lobster) 215215



Another which is our own but I believe is worthy of a first class restaurant is

Creamy Garlicy Seafood Marinara 256460



Yes we love our seafood


Pat

[Bergy]

I am flattered Zurie thanks I will be back to add a couple

[Recipe Reader]

I have found so many really great quality dishes here, and have come to really depend on this site.
Many thanks to all who post!

Grilled Fig Salad
Cran-Orange Spinach Salad

Individual Beef Wellington
Grilled Garlic Steak With Tomato and Bread Topping
The Best Braciole

Thai Shrimp (chili) Soup
Creamy Basque Shrimp Scampi
Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)
Scallops Provencale
Shrimp Vera Cruz for One
Pesto Shrimp With Couscous With Parchment Paper
Sole With Pesto Cream
Mediterranean Shrimp With Garlic Chips
Lemon Cilantro Shrimp/Chicken
Easy Lemon-Dijon Shrimp Scampi
Venetian Shrimp and Scallops
Prosciutto Wrapped Prawns with Garlic Sauce
Easy Cajun Shrimp With Corn Flapjacks
Lemon Herb Fish Fillets
Fresh Tuna Burgers With Ginger Mustard Glaze

Shrimp and Chicken Tortilla Soup
Vidalia Onion Sweet Tart
Ravioli with Prosciutto, Roma Tomato and Sage
Linguine 'il Trittico'
Baked Butternut Squash, Raisin and Pine Nut Lasagna

[Bergy]

Here are 3 recipes that I have served over & over again with raves

Mexican Ceviche Serve for a luncheon in larger portions or as a first course at a dinner party



Mimosa Salad Lovely dinner salad





Phoney Abalone



Well worth the effort

[Trinkets]

This is absolutely the thread I have been waiting for! I'm thrilled to offer the following beginning with This Lovely Ed's Seared Foie Gras With Roasted Garlic Onion Jam which is soooo good. And there are these:

Smoky and Rich Venison Stew
Nana’s Remoulade Sauce
Creamy, Rich, and Decadent Cranberry Sauce
Bellagio Resort & Casino Sunsplash Cocktail
Harry's Bar Ragu Bolognese
Mushrooms Veronique
Lemon Parmesan Vinaigrette
Divine Boneless Duck Breast With Port Wine Sauce
Firebird's Honey Vodka
Best Roasted Chicken You'll Ever Have!!
21's Quail Salad
Crab Meat Lausanne
Shrimp Mosca
Popovers With Gruyere
Galatoire's French Fried Eggplant
Insalata Festival (Salad With Gruyere and Mushrooms)
Wild Mushroom Bisque
Bella Luna's Roasted Shrimp Bisque
Crabmeat Ravigote
New Orleans Barbecued Shrimp

[Zurie]

Lovely recipes posted here!!

Just keep firmly in mind: we are looking for dishes which you would be happy to pay for at a top restaurant, or proud to serve at home! Dishes which are not hard to make, but preferably dishes which are not ordinary, everyday, thrown-together fare.

I think we home cooks are all looking for inspiration for a really special dish!

Watching re-runs of British Masterchef, where ordinary people like us battle it out to become a "master chef", it strikes me that the two judges keep hammering on presentation (no messy plates), flavour, and originality.

They also dislike too many "things" on a plate, and time and again one of them will pick up the parsley, or the cilantro on the side of the plate (disdainfully)! Nothing goes on a real restaurant plate which is not meant to be eaten ...

And they also critcise large plates of food. It should look clean and elegant. I'm picking up lots of tips!

[Zurie]

It's high summer where I am, so the mind turns to lighter fare. There are quite a few salads among this lot. Only one recipe is mine, but I forgot to note down the names of the other cooks, sorry!!!

Spinach Salad With Grilled Apple Cured Bacon Wrapped Sea Scallop - Now this is what one wants as a light lunch, on the deck of a seaside restaurant, with a chilled glass of Merlot rosé (my current favourite! )

Goat Cheese & Fig Salad With Sherry-Walnut Oil Vinaigre - Another lovely salad of the kind I like to order for lunch. And, dear waiter, a glass of chilled sauvignon blanc, please!

Grilled Baby Chicken Cajun Style - The stuffing can be fiddled with by the creative cook, to give it extra oomph. This sounds like a great dish.

Lemon Pepper Fish Greek Style - Simple, and just perfect for sea-fresh fish fillets! I'd shorten the oven grilling time, as fish is done so quickly.

Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese - Another summer lunch salad. Beets are flavour-of-the-month, and very nutritious!

Salads in Tortilla Shells - I did steal this idea from a restaurant, where we sat outside in the leafy shade of oak trees, on a hot day. You nibble the "bowl" while eating the salad!

New York Cheesecake - Now who can resist this at the end of a light meal??

[Dee514]

Here are some that I've posted over the years...

Appetizer:
Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms

Soup:
"21" Manhattan Clam Chowder - Chef John Greeley
Cream of Artichoke Soup With Chervil and Fried Artichokes - Panera Bread
Wolfgang Puck's No Cook Gazpacho

Bread:
Romano's Macaroni Grill Focaccia

Side:
Colcannon Potatoes a La Chef Tim James
Matt Murphy's Baked Beans
Emeril Lagasse's Delmonico Potatoes

Salad:
Lentil and Orzo Salad - Chef Jimmy Bradley
Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella) - Chef Tom Valenti

Entree:
Corned Beef and Cabbage - Chef Tim James
Curried-Lamb Kebab - Chef Jimmy Bradley
Beef Stroganoff (From the "old" Russian Tea Room) - RTR Restaurant, NYC

Dessert:
Carnegie Deli Cheesecake - NYC
Lemon Gelato (for ice cream machine) - Meredith Kurtzman
Frozen Strawberry Souffle - Chef Gary Robins
Bitter Chocolate Sorbet (for ice cream machine) - Chef Jon Snyder
Passion Fruit Cooler - Chef Greg Harrington

[Zurie]

Dee, that's great!! I like it that you actually often mention the restaurant or the chef!!

Seems like a new cookbook is calling my name ...

[Zurie]

These could be fine dining (or 5-star) recipes! Just add your own touches!

Bleu Cheese Beef Tenderloin does not have a photograph, but reading it, it is obviously very sophisticated. I'd prefer the beef rare, when I make this.

Individual Smoked-Salmon and Avocado Mousses for Any Occasion is a great appetizer/starter, and is so easy to make. It also helps that it is prepared beforehand.



Nougatine With Preserved Fruit, from the Tsitsikamma Forest Inn is served at a popular hotel near our Knysna forest (remnants of an ancient jungle). It's difficult to "plate up" prettily, but is such a gorgeous dessert!



A French Country Affair! Elegant Omelette Gateau W/Chive Flowers - A great dish for a brunch or fancy breakfast, and definitely 5-star! A French Tart recipe.



Chocolate Torte from co-host Katie in the UP -- Wow, Katie, this is worthy of any Michelin-starred restaurant! Yummy!

[lindseylcw]

Hi Zurie, great idea thanks, I would start with

"Gravadlax With Beetroot, Dill and Vodka" simple but stunning to look at and would go so well with "Lemongrass and Pink Peppercorn Vodka" both from Silvena Rowe

"Parmesan Shortbread" would be a nice pre-prandial nibble with the above Vodka, a Sue Lawrence recipe

"Grilled Aubergine (Eggplant) in Honey and Spices" would be an interesting starter from Gillie Bezan

"Saffron Pavlova With Lime Curd" is a sophisticated take on a Pav, by Paul Gayler