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    You are in: Home / Cookbooks / Our Diners, Winers and Chives France Cookbook
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    95 recipes in

    Our Diners, Winers and Chives France Cookbook

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    This beverage is based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “Another 1920's recipe that nicely balances the sweetness of blackcurrant liqueur with the acerbic dryness of good dry French vermouth.” Don't forget to eat the currants as you finish off your drink! :)

    Recipe #282738

    Based on a recipe from Stuart Walton's book, The Ultimate Book of Cocktails. He says, "This very French cocktail is intended, unexpectedly, as a tribute to the car manufacturer. Owners of their cars may justifiably drink it with pride, though not of course immediately before driving anywhere as it's quite strong."

    Recipe #288082

    A basic vinaigrette, which you can make a little bit sweet, to taste.

    Recipe #278058

    A recipe from Qu'est-qu'on mange Volume 2. I made this recipe a few years ago and it was really good. Perfect on vanilla ice cream on angel food cake. If you want, omit the cranberries and use 2 cups of strawberries.

    Recipe #431917

    This is a short-cut for demi-glace or espagnole made with beef gravy or brown gravy. It is called Bordeaux, but any dry red wine will suffice.

    Recipe #361812

    This is from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this receipe is from Angelina's restaurant there. I love coffee and ice cream and this takes it to a new level!

    Recipe #483510

    This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.

    Recipe #483615

    This is Michel Richard's recipe and it is wonderful!

    Recipe #483419

    This is another recipe from "15 Minute Meals" by Emalee Chapman. The author studied cooking in Paris and this is from a restaurant on the Ille St-Louis. This was served with fresh vegetables for dipping, but I think it would also be delicious on fish.

    Recipe #483512

    I love grapefruit and this makes a yummy breakfast for me. This is from Fine Cooking.

    Recipe #347568

    This is a recipe my daughter got from her MIL and always gets rave reviews. Haven't tried it myself as a little worried about the cooking process, but sure want to try it so will save her until I can give it a try.

    Recipe #271017

    For the number of servings, I think it's for 1. It was not mentioned. I took it in a Coup de Pouce.

    Recipe #266701

    Salade de Concombre à la Crème au Curry. Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon.

    Recipe #403406

    This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.

    Recipe #271280

    I got this recipe from Williams Sonoma Essentials of Mediterranean Cooking. This dessert is really easy and delicious.

    Recipe #483416

    I love smoked salmon! This is a simple way to enjoy it. This is from "15 Minute Meals" by Emalee Chapman and she was served this dish at the Cafe Flore in Paris. Try this French way of scrambling the eggs to make them extra creamy! Posted for ZWT8 France

    Recipe #483613

    Now I love this as a side dish, but when I was a kid...The first time my mother made this, I had secretly taken a vow to eat my vegetables. I had a long history of not eating them. I could fill my mouth with carrots or peas and run to the bathroom and spit them out. Or I would feed them to the dog. I remember sitting at the dinner table for hours with a spoonful of peas. My stepfather said I just had to eat one teaspoon full, but I would not. And I was a teenager! Anyway, this fateful night, I decided - no, I made a pact with my sister - that we were going to eat whatever vegetable we were served. it was String Beans in Vinegar. Well, we put the whole thing in our mouths, not expecting vinegar! Nevermind about the rest. This has a nice vinaigrette sauce.

    Recipe #348427

    Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

    Recipe #478704

    This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.

    Recipe #347925

    A tasty omelet.

    Recipe #353365

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