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    You are in: Home / Cookbooks / ZWT3 - France
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    35 recipes in

    ZWT3 - France

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    I served this creation for dinner with our house guests and everyone raved over the recipe. It is one of those dishes where every bite led to another compliment. Moist, and flavorful - Slightly sweet and citrusy! The kids loved it as much as the adults. If you have a large family you may want to make two chickens, especially if you are planning to have leftovers! There is an extra contest ingredient in case you want to leave out the orange liqueur (but I wouldn't!). Serve with rice and veggies. This recipe was created for RSC #9.------

    Recipe #211548

    We really enjoyed this recipe. The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice (Recipe #179346) by Chabear01, but it would be equally good on plain white rice.

    Recipe #187773

    This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish.

    Recipe #147394

    This recipe is from Executive Chef Joshua Schwartz of The French Laundry in Yountville, California; one of the best restaurants in the United States (voted #3 in the world). I could not find tomato jam the first time I made the recipe and used seedless raspberry jam, it was outstanding. When I happened upon a jar of tomato jam at a specialty store, I remembered this recipe and purchased it….again outstanding! I guess there is a reason he is one of the top chefs in the world. Note: Adjust milk as needed as different types of bread absorb more or less. I start out with half the mixture and add as needed.

    Recipe #129278

    Source: "Cooking at Home"

    Recipe #37524

    These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.

    Recipe #133098

    "Hamburgers with "Eggs on Horseback" - Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb!

    Recipe #131833

    This decadent recipe is by Christophe Côte, Les Fermes de Marie's chef in the fashionable French town of Megève. Perfect to serve to guests after Christmas dinner on a cold winter night!

    Recipe #146708

    I spent years messing around trying to come up with the ultimate French-style, crisp-crusted bread, and many times came within bragging distance. But with this recipe closely adapted from Paula Wolfert’s Country-Style Bread in The Cooking of South-West France – I’ve found it! It is the simplest of breads: flour, water, salt, yeast. It’s good, chewy, coarse, basic: more European than American in taste and texture. Made without fat, sugar or milk, it has a very crisp crust, made even crisper by an in-oven spritzing with water. Thanks to a starter made a day or two ahead of time, it has the faintest tang of sourness. The length of kneading time may seem daunting; so if you do not have a sturdy mixer, have a friend handy…..

    Recipe #150701

    These croûtes are a wonderful accompaniment to Onion or Garlic Soups. Simply place in the bottom of the bowl and spoon the ingredients on top. This is the perfect croûte for my Garlic Soup That Cures What Ails You (aka Hangover Soup)Recipe #150699.

    Recipe #150700

    This recipe(Pommes de terre Rôtis)is adapted from a cookbook, La pomme de terre: de la purée aux gnocchi. When I prepared this giant hash brown for my father, who considers himself somewhat of a potato guru, he couldn’t stop commenting on the superb flavor and the crunchiness. It made his day! Don’t leave out any ingredients and you’ll find the taste is worth the extra time.

    Recipe #126438

    The Culinary Institute of America’s Cheese-filled Crêpes with Blueberry Coulis (sauce) is a treat you ’ll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert. To save time, prepare the cheese filling, blueberry coulis, and crêpes in advance and store them in the refrigerator until you’re ready to assemble. Prepared crêpes should be stacked between sheets of parchment or waxed paper, wrapped in plastic wrap, and refrigerated. You can also freeze crêpes for a later date; just remember to thaw them before filling and folding.

    Recipe #132421

    This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says.

    Recipe #133115

    A quick and easy breakfast or brunch that is delicous and very attractive.This recipe is from Anne Quatrano and appeared in Food and Wine Magazine (April, 2005).

    Recipe #140825

    Great recipe adapted from Jean-Georges Vongerichten with a kitchen light show and delicious outcome! Serve with noodles, spaetzle, rice or boiled potatoes and a complex Riesling with some body.

    Recipe #229692

    Decadent and delicious are two words to describe these turnovers. These simple hand pies are a wonderful savory-sweet dessert. The texture of the pear is perfect for a turnover, because it is soft and requires no precooking. The raspberry preserves add just a hint of sweetness, a nice counterpoint to the rich, creamy Brie. For convenience’s sake, these can be made up to several hours ahead, or even the night before, and baked shortly before serving. These are best served 15 to 30 minutes out of the oven.

    Recipe #120337

    Try to locate a wedge of Brie that comes from the Brie region of France for these great canapés from Word of Mouth in New York City. If the Brie is labeled “Appellation d'Origine Controlee" such as Brie de Meaux it is a quality Brie that tastes nothing like grocery store brie. Rouge et Noir Triple Cream Brie is an excellent alternative to French Brie that is sold in most larger grocery chains. Enjoy!

    Recipe #157961

    This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc

    Recipe #132996

    This dish is actually best with Aguardiente de anís, a clear, anise-flavored brandy, that complements the cinnamon and other spices in this succulent chicken dish. Use dry aguardiente if you can find it or simply substitute Pernod. If you are using a larger skillet I would recommend doubling the first three ingredients, as the heated pan really reduces the liquid fast.

    Recipe #223487

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