Archive | Recipes

11 June 2006 ~ 0 Comments

Wild Mushroom Ragout Recipe

Here’s a recipe you can use to accompany a variety of dishes. I have found that it works well with beef, pork, chicken, or lamb. The mushrooms get a lot of flavor from the wine and the broth, and this is a very tasty way to prepare mushrooms.

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25 May 2006 ~ 9 Comments

Serving Fois-gras

Serving Fois-gras

Fois-gras is always something I look forward to! And along the way, I’ve found a few things you can do to make the experience even more pleasurable. Fois-gras is a delicacy that carries quite a bit of controversy. More proof to that is the recent ban enacted in Chicago. “Fortunately, as I understand it, this is limited to restaurants, but still!”  How can someone decide what I can and can not relish in? This is too unfathomable. At least you can still enjoy it at home.

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16 May 2006 ~ 5 Comments

Celery root remoulade

Celery root remoulade

When I was a kid, back when I lived in France, the only time when I would have Celery Root Remoulade (pronounce “ray-moo-lad”) would be at the school “cantine” (that’s french for Cafeteria). My mom never made that dish, and I was always looking forward to have some when the school would serve it.

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09 May 2006 ~ 2 Comments

Prawn salad with Arugula Recipe

Prawn salad with Arugula Recipe

Don’t you love salads? Ever tried Arugula? Arugula is a very tasty treat. Arugula, also known as roquette in Europe, is not a lettuce, but an herb, and is a member of the mustard family. If you can not find any, it is quite easy to grow yourself. If you really can’t find any, you could replace it with red leaves lettuce.

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01 May 2006 ~ 3 Comments

Asparagus au gratin

Asparagus au gratin

Love Asparagus? Here’s an easy to do recipe, and you’ll get lots of satisfied fans for it.

Besides being very tasty, one of the nice thing about this recipe is that you can prepare things ahead of time and put the pan in the broiler 5 minutes before serving

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