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    You are in: Home / Cookbooks / ZWT- France
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    13 recipes in

    ZWT- France

    This is my regional cookbook for France

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    3 Reviews |  By IngridH

    Adapted from Food & Wine, Oct 2011. A very easy, comforting dish for a cool evening. I'd serve this with a nice loaf of crusty bread and a glass of red wine.

    Recipe #464202

    3 Reviews |  By IngridH

    From Food & Wine, Oct 2011. I haven't tried this yet- posting for safekeeping. The author specifies drumsticks for this recipe, but I think thighs would work equally well, just adjust the cooking time slightly. Serve with crusty bread to soak up the sauce.

    Recipe #464201

    1 Reviews |  By IngridH

    From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice or noodles. If you like lots of sauce, I'd suggest you double that part of the recipe.

    Recipe #464200

    4 Reviews |  By IngridH

    Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.

    Recipe #461207

    5 Reviews |  By IngridH

    This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.

    Recipe #437150

    This is from the book 'Julia and Jacques Cooking at Home', and is posted by request.

    Recipe #421262

    3 Reviews |  By IngridH

    This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

    Recipe #372746

    5 Reviews |  By IngridH

    I've always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself. This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma. Add some fresh mushrooms if you'd like, but this is great with just the dried. In my kitchen, I use a combination of dried porcini and dried chantarelle. Prep time includes soaking the mushrooms.

    Recipe #336193

    5 Reviews |  By IngridH

    This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.

    Recipe #325893

    The original version came from Cuisine at Home. This is a truly easy side dish that is great for company. It goes wonderfully with roasted meat or chicken. Prep time includes 20 minutes resting time prior to roasting.

    Recipe #324890

    This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.

    Recipe #298893

    I'm not a big scalloped potato fan, because often I find that they are bland or have a nasty texture. These are the exception! If you have a mandoline or a food processer, use it to slice the potatoes- you need them to be really thin.

    Recipe #295081

    This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

    Recipe #295075


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