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    You are in: Home / Cookbooks / Chefs Gone Wild ZWT8 - France
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    27 recipes in

    Chefs Gone Wild ZWT8 - France

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    This dressing is perfect for salad greens or over warm new potatoes. Recipe from http://britishfood.about.com. St. Germain Elderflower Liqueur is a popular brand of Elderflower cordial (unless you want to be smart and make your own using French Tart's Recipe #414594 here on Zaar).

    Recipe #424920

    20 Reviews |  By Nif

    Oh, the poached egg! There is nothing better than having a poached egg on toast or over a bed of spinach... mmmmm...... Enjoy!

    Recipe #356778

    A recipe given to me by a coworker who said of all the people she works with, I'd appreciate this recipe the most. This makes a large serving and is a refreshing, elegant salad. Sometimes I'm too lazy to slice up pears so I'll throw in a handful of raisins instead (or diced apples, dried cranberries or dried cherries, etc. ...) The salad dressing is best prepared several hours in advance. A symphony of flavors!

    Recipe #116199

    This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now.

    Recipe #483212

    A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.

    Recipe #468954

    This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."

    Recipe #480945

    3 Reviews |  By Nif

    It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!

    Recipe #372768

    I saw this on the cooking channel with Laura Calder, Show: French Food at Home Episode: From the French Pantry. Enjoy!

    Recipe #480922

    1 Reviews |  By Annacia

    You'll love this easy and delicious recipe.

    Recipe #457492

    From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

    Recipe #483674

    Ooh La La! This yummy dessert makes a great impression and is so easy to make! I hate to admit it, but when in a hurry I've used canned pear halves and instead of the chocolate sauce, have used premade caramel sauce. The guests loved it anyways!

    Recipe #483237

    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

    2 Reviews |  By Mikekey

    A dish from the Normandy region of France. Apple brandy can be substituted for the Calvados.

    Recipe #482507

    This is from a 30 year old "garage sale" cookbook that I love called "Fifteen Minute Meals" by Emalee Chapman. The author studied cooking at Maxims in Paris. This simple recipe is delicious!

    Recipe #483538

    A restaurant quality wonderful recipe from Vegetarian Times, October 2010. I think just the pear itself would be wonderful (no need to serve it atop greens). This is such a simple recipe. Love it! Easy enough to make mid-week but fancy enough for a dinner party to WOW your guests.

    Recipe #441483

    This is St-Germain's signature cocktail. It is absolutely wonderful. . .light, fruity, and fun. St-Germain is Elderflower Cordial for those of you unfamiliar and it is fabulous.

    Recipe #448585

    Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino

    Recipe #483075

    Adaption from original recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.

    Recipe #332555

    1 Reviews |  By katew

    Ready in under two hours !! and inexpensive too !!

    Recipe #478331

    I came up with this when creating a nightcap using what I had on hand in my bar at that time. I used 1/2 shot of Chambord, but you might wish to increase that to a full shot if you want a stronger raspberry flavor.

    Recipe #433515

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