If you haven't tried St. Germain (pronounced San-Jer-Man) You must put it on your shopping list. Aroma of lychee's, citrus, and pears. This is so fresh making it a wonderful drink for a hot summer day or a great way to start the New Year. Nice for Bridal party's or a valentine dinner.
Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals.
This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.
"... a very simple one [recipe] that I (Julia Child) use a great deal, which is just roasting a whole onion. It's such an easy way to do them and they're so delicious."
I "Rita" tweaked by adding herbs and a compound butter making this just so yummy! Thanks Julia! Must say love your kitchen!
AWARD yourself with these oval edible Medals carved and pounded thin and tender, Decorated with diced red onions Gems and Precious green capers.
To Embellish more feel free to add artichoke hearts and olives.
This is quick cooking so have all the ingredients ready as well as your sides prepared.
Adorn over pasta, creamy polenta, fluffy rice, couscous or mashed potatoes.
Based on Veal Piccata making this dish more economical by using lean pork. The pork is lean and trimmed keeping it low in fat and using little olive oil no butter making this healthier.
Veal or chicken can replace the pork.
Top small rounds of melba for an appetizer.
A savory side for any fine meal.
Or toss into cooked pasta for a nice no meat meal. Toss into an omelet. Vegetarian's can use all oil in place of the butter.
I came up with this recipe because I made Sharon 123's recipe for Recipe #144056 and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!
These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris.
Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course!
Named after a very special goddess on zaar. ;)
Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!
This is made in the bread machine and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed.
This is a kicked up version of my Recipe #51649.
Garnish a steak or just top a good slice of bread as my DD would do. Top those burgers for the super bowl games. I do love caramelized onions but this is really good with the added sherry gives it a creaminess.
This makes a great start to onions soup!
The ultimate French comfort food!
I adore this dish. Full of flavor.
Cassoulet is usually served with confit of duck, bone in (I use roasted duck removing the meat and break into bite size pieces and use the bones for stock) and many type of meats can be used. I did this version for a large party with other foods being served. In this recipe the pieces of meat is easier to serve and everyone get a bit of both. No handling of bones so no messy hands while eating.:)
Butter can be used in place of the rendered duck fat.
Can be frozen for up to 3 months. Just freeze before place crumbs on. Defrost and heat. Top with crumbs and continue as directed below.
Canned beans (about 6-8 cans) can be used for less cook time or they will mush out so watch carefully. I like the dry beans and the longer cooking time for a more richer cassoulet.
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