Search results for: “recipe”
4 easy-to-make pepper sauces that goes well with almost anything
“Appetite is the best sauce!” I love to prepare sauces and marinades in advance and always have them ready for various dishes. I’ll share with you some of my favorite seasonings (Aderezo o sazon in Spanish), marinades, side sauces, and salad dressings, beginning with the ones from South American cuisine, especially Peruvian style that I…
Pork Fillet with Sage and Orange (Filet de Pore a la Sauge)
Sage is often partnered with pork – there seems to be a natural affinity. The addition of orange brings complexity and balances the sometimes overpowering flavour of sage.
Veal Kidneys with Mustard (Rognons de Veau a la Moutarde)
In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys. Be sure not to cook the sauce too long once the mustard is added or it will lose its piquancy.
Beef Rib with Onion Sauce (Cote de Boeuf Compote d’Oignon)
A rib of beef is a popular cut in France and a cote de boeuf, serving two, is often found on bistro menus. The cooking technique of browning first, then finishing in the oven is typically French.
Chicken Chasseur (Poulet Sauté Chasseur) | French Cuisine
A chicken saute is one of the classics of French cooking. Quick to prepare, it lends itself to endless variation. Since this dish reheats successfully, it is also convenient for entertaining.
Old-fashioned Chicken Fricassee (Fricassee de Poulet)
A fricassee is a classic dish in which poultry or meat is first seared in fat, then braised with liquid until cooked. This recipe is finished with a little cream — leave it out if you wish. SERVES: 4-6PREP TIME: 30 minCOOK TIME: 45 minREADY TIME: 1 hour 15 minCUISINE: FrenchCALORIES: 340 (per serving) ⇓…
Grilled Poussins with Citrus Glaze (Poussins Grilles)
This recipe is suitable for many kinds of small birds, including pigeons, snipe and partridges. It would also work with quail, but decrease the cooking time and spread the citrus mixture over, rather than under, the fragile skin.
Easy Balsamic Dressing
SERVES: 1 cup (8 fl oz) PREP TIME: 5 minCOOK TIME: 0 minREADY TIME: 5 minCALORIES: 88 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 1/3 cup (2¾ fl oz) balsamic vinegar ½ cup (4 fl oz) fruity olive oil 1 tablespoon brown sugar ¼ cup…
Jerusalem Artichoke Hummus with Rosemary Bruschetta
SERVES: 4-6PREP TIME: 5 minCOOK TIME: 10 minREADY TIME: 15 minCALORIES: 254 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 350 g (11¼ oz) Jerusalem artichokes, scrubbed 2 tablespoons butter ¾ cup (6 fl oz) milk 1½ cups cooked chick peas 1 teaspoon ground cumin 2…
Rare Beef and Cellophane Noodle Salad
SERVES: 4PREP TIME: 10 minCOOK TIME: 15 minREADY TIME: 25 minCALORIES: 440 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 500 g (1 lb) thick rump steak 200 g (6 1/2 oz) cellophane noodles 1 green mango, peeled 1/2 cup Thai basil* leaves 1/2 cup mint…