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    You are in: Home / Cookbooks / Ramekins: Summer Feast Sonoma Style
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    10 recipes in

    Ramekins: Summer Feast Sonoma Style

    This was the very first class mom and I attended. We thought we had missed it, after getting lost in San Francisco....but we made it with 15 mins. to spare. This was the only "demonstration" class - we did not participate, but did stuff ourselves on the dishes we watched Michele prepare. Michele Anna Jordan was the instructor, and she is an inspiration!! She is the author of several cookbooks and these recipes. Simply divine!!

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    It was in this class that I tasted my very first "clafouti". It was delicious!! I just wish I could have eaten more. By this point I was exhausted and could not fit another bite of food anywhere in my body. This dessert is traditionally made with cherries, but other summer fruits that do not have too much water are also excellent prepared this way. Raspberries and blackberries would work wonderfully. And when figs are in season, they make an extraordinary version. Use 1 lb. raspberries or blackberries. Or 6-8 fresh figs that have been stemmed and halved lengthwise.

    Recipe #185291

    This is a wonderful warm potato salad. There is NO mayonnaise in this recipe which makes it perfect for picnics or get togethers outside. This is the classic potato salad served in bistros throughout France, sometimes with a mound of watercress alongside.

    Recipe #185267

    I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

    Recipe #185270

    The title of this recipe may be deceiving..this is just a loaf of sourdough bread stuffed with lamb. You can fill this portable loaf with just about anything!! Spinach and feta, or maybe beef, chipotle chili powder and cheddar cheese. Make it early in the day, chill it and then take it on a picnic where you will have access to a campfire or grill to reheat it. Michele made this lamb one in class. It was mouthwatering!!

    Recipe #185220

    We watched Michele make this galette in class using the dough recipe # 184444(this is the pastry dough referred to in the ingredients...Zaar doesn't recognize galette dough). The success of this galette depends entirely on the quality of the tomatoes, so use the best home grown (if possible) tomatoes you can find. You will want a variety with dense flesh, one that feels heavy in your hand. Simple and lovely recipe that tastes even better.

    Recipe #185059

    Garlic heaven!!! This aioli recipe is GREAT all by itself, but add it to the bourride and you are in for a treat!! Again, this recipe is used in my Sonoma Bourride recipe (#184789). If you have time to make aioli by hand, do so - it will have a more voluptuous velvety texture than when make in a food processor. If you don't have time, go ahead and use an appliance; the results will be very good and very few people will notice the difference.

    Recipe #184748

    This is one of the BEST foods ever put in my mouth!! In France, you will find bourride with monkfish. However, it is now listed on Seafood Watch as a fish we should avoid entirely because of overfishing and habitat damage. Halibut is a GREAT substitute, as is farmed sturgeon. This can also be made with salmon or shellfish. The recipe may take some time (the fumet #184729, and the aioli #184748), but OHHHH is it worth it!! Make the fumet and the aioli ahead to save time.

    Recipe #184789

    This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!

    Recipe #184729

    This dish is as delicious as it is simple. There are only 2 ingredients in this recipe, so please use the BEST you can find. Michele, the instructor of the class, introduced me to a WONDERFUL black pepper. It is a delicious black pepper from Malaysia, where it is known as "Naturally Clean Black Pepper". You can find it at Penzeys.com where it is called "Sarawak Black Pepper". It has a floral dimension that other peppers lack and it is produced in an environmentally sound way, without the use of harmful chemicals and with no irradation. This will serve 4-6 as an appetizer.

    Recipe #184436

    Michele (our teacher) says this is the easiest dough to make! This is the dough she teaches someone who SWEARS they can't make dough. It is easy and boosts confidence. As long as you use chilled butter, cold water and don't overwork the mixture, you should have excellent results every time. I can say it TASTES GREAT, because I did get to eat some!! This recipe will make 2 large or 8 small galettes.

    Recipe #184444


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