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2009 World Tour - FRANCE!


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(Salade de Poulet Rôti aux Noix) A delicious recipe off the Williams-Sonoma site. Posted here for posterity. Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).

Recipe #285051

From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.

Recipe #299480

A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.

Recipe #62122

By Randall Price. Fillets of turbot or halibut are good alternatives to sole. Mr. Price doesn't recommend flounder or cod fillets; they're too delicate.

Recipe #187542

By Dennis Baker. From Fine Cooking Issue #17.

Recipe #187722

By Georgeanne Brennan, from Fine Cooking #39. Since the thickness of the butterflied lamb varies from about 1 to 2-1/2 inches, it will end up rare, medium, and well done, to suit a variety of preferences. There is very little actual 'hands on' to this delicious recipe, most of it (especially the cooking of the beans) is passive, cooking time.

Recipe #187726

Adapted from The Minimalist Cooks at Home by Mark Bittman. Who says delicious dips have to be laden with fat - this one is very simple and so tasty. A refreshing alternative.

Recipe #187985

From My Chateau Kitchen by Anne Willan and found at splendidtable.com. The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.

Recipe #188513

This is a delicious way to begin (or end - depending on whether you serve dinner in the North American or European manner) any meal and very handy as it incorporates both cheese and salad courses.;-)

Recipe #70272

I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.

Recipe #62516

Creme Caramel is one of the loveliest desserts I know of. Light and cool and slightly bitter-sweet (the caramel). The coffee in this version adds another dimension.

Recipe #62945

A simple, but sophisticated, flourless chocolate cake, subtly perfumed with Cointreau (orange liqueur). If you serve a dollop of softly-whipped cream on the side, you'll have a truly impressive dessert.

Recipe #63549

This was very well-received at a dinner-party. The guests enthused and everyone left with the recipe. Easy too.

Recipe #71144

A great-tasting pate that is surprisingly east to make.

Recipe #62377

Creamy and so good. The Cremes need to freeze for several hours before their final run under the broiler.

Recipe #67175


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