Yield > 8
Servings
Ingredients :
2 1/4 kg Leg of lamb
Salted water
40 gm Goose fat, or
40 gm Butter
50 x Garlic cloves, peeled
3 tbl Armagnac, or
3 tbl Brandy
250 ml Sauternes, or
250 ml Montbazillac, or
250 ml Other sweet wine
Salt
Black pepper, freshly
Method :
• Ground Blanch the lamb by
putting it in boiling, salted water for 15 minutes. Drain the leg
and dry it well with absorbent paper or a clean cloth. Melt the
fat in a large, deep casserole. Add the lamb and brown it all
over. Put the garlic cloves around the lamb. Pour over the
Armagnac or brandy and set it alight. When the flames die
down, add the wine and season with salt and pepper to taste.
• Cover the casserole tightly, using foil to make a perfect
seal. Cook over very low heat for 5 or 6 hours, turning the
meat over every 2 hours. Serve the lamb on a large dish with
its cooking juices and place the garlic around it in a circle. This
dish is traditionally served with pureed haricot or broad beans
or a dandelion salad.
• French name: Gigot Perigourdin a la Couronne d'Ail. This
wonderful dish appears in various parts of France under
different names. The long slow cooking removes any slight
bitterness from the garlic and it becomes a vegetable - tender,
golden brown nuts of delicate flavour. It is a dish for
midsummer, when the young garlic is still tender and juicy, its
fat stalks coloured with green and purple streaks, its skin silky.
• the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974.
• This edition: Spring Books, London 1988.
Lemon and Thyme Marinade
Yield > 14
Servings
Ingredients :
2 tbl Strained fresh lemon juice
2 tsp Chopped fresh thyme, OR 3/4
tsp dried, crumbled
2 tbl Olive oil OR vegetable oil
Method :
• This is a tangy marinade, containing equal amounts of
lemon juice and oil, and is good for rich meats like chicken
thighs. It can be used for chicken breasts too, but their skin
should be on for additional protection during grilling or broiling.
Thyme gives this marinade a flavor loved in France, but you
can substitute oregano for an Italian or Greek accent, or mint
or cilantro for a Lebanese touch.
• Mix ingredients in a small bowl.
• Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs
poultry.
Servings
Ingredients :
2 tbl Strained fresh lemon juice
2 tsp Chopped fresh thyme, OR 3/4
tsp dried, crumbled
2 tbl Olive oil OR vegetable oil
Method :
• This is a tangy marinade, containing equal amounts of
lemon juice and oil, and is good for rich meats like chicken
thighs. It can be used for chicken breasts too, but their skin
should be on for additional protection during grilling or broiling.
Thyme gives this marinade a flavor loved in France, but you
can substitute oregano for an Italian or Greek accent, or mint
or cilantro for a Lebanese touch.
• Mix ingredients in a small bowl.
• Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs
poultry.
Leeks a La Grecque
Yield > 1
Servings
Ingredients :
POACHING LIQUID
2 tbl Each: olive oil, fresh lemon
juice, dry white wine or dry
vermouth
1 can (14 1/2 ounces) vegetable
broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly
sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly
ground pepper
LEEKS
8 med Or 12 small leeks, green
tops trimmed leaving about
2 inches, split lengthwise to
within 1/8-inch of root
Salt, freshly ground pepper
2 tbl , minced: parsley or cilantro
or basil
Method :
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon,
known as a la grecque, did originate in Greece although now
it's identified with French cuisine.
• 1. For poaching liquid, put ingredients in 10-inch, nonaluminum
saute pan.
• Heat to boil over high heat; simmer, uncovered, 10
minutes.
• 2. For leeks, place in hot liquid. Place a piece of
parchment paper or foil directly over leeks. Simmer over
medium heat until barely tender (test with tip of sharp paring
knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to
room temperature. Transfer to a container. Strain poaching
liquid; drizzle a few tablespoons over leeks to keep them
moist. Store remaining liquid in refrigerator up to 3 days or in
freezer as long as 3 months to use again for other vegetables.
• 3. Sprinkle with salt and pepper. Garnish with choice of
herbs. Serve chilled or at room temperature.
Servings
Ingredients :
POACHING LIQUID
2 tbl Each: olive oil, fresh lemon
juice, dry white wine or dry
vermouth
1 can (14 1/2 ounces) vegetable
broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly
sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly
ground pepper
LEEKS
8 med Or 12 small leeks, green
tops trimmed leaving about
2 inches, split lengthwise to
within 1/8-inch of root
Salt, freshly ground pepper
2 tbl , minced: parsley or cilantro
or basil
Method :
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon,
known as a la grecque, did originate in Greece although now
it's identified with French cuisine.
• 1. For poaching liquid, put ingredients in 10-inch, nonaluminum
saute pan.
• Heat to boil over high heat; simmer, uncovered, 10
minutes.
• 2. For leeks, place in hot liquid. Place a piece of
parchment paper or foil directly over leeks. Simmer over
medium heat until barely tender (test with tip of sharp paring
knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to
room temperature. Transfer to a container. Strain poaching
liquid; drizzle a few tablespoons over leeks to keep them
moist. Store remaining liquid in refrigerator up to 3 days or in
freezer as long as 3 months to use again for other vegetables.
• 3. Sprinkle with salt and pepper. Garnish with choice of
herbs. Serve chilled or at room temperature.
Dim Sum buffet dinner ... the emperor
Speaks of "Dim Sum" is the Ambassador hotel in New York pioneered the now popular. The Thai people do not know. But they are also business people who love Chinese food, then have the opportunity to visit Hong Kong only to taste.
I was 30 years ago, the era of the American Chavalit ordered the dark. Management of the hotel. Outlet all this up out of the restaurant. It is considered a leader in food as well.
The dim sum is. Chavalit was a chef from Hong Kong to tap Liu Qi made the new emperor restaurant and live in Chaozhou. Size must be a steaming basket of Hong Kong, as Thailand was then still do not like this.
Now the hotel to promote the same dim sum again. Unconventional, but this time it is normal to eat dim sum, Hong Kong, from 6 am until noon. But here he had a dim sum buffet dinner service for young people at work and want to find a place for meeting friends or family.
The change is also a chef, it was originally made dim sum. We have to eat more than 35 items of dim sum steamed in a basket heat of the fries, soups, noodles, rice, stir-fry until the end of the candy to 5 items to touch the belly, spread full to three days, one in each 295 baht + +.
The new menu offers a chicken leg at Sheffield tap the snow was so delicious that I have come up with much. It must begin gnawing chicken leg. It is recommended that invites fans to help pick it. This delicious and crunchy and the taste is pleasant. I do not see a chicken leg. But I will show that it takes a day since I was a plump chicken leg making process to decompose naturally with vinegar dip. Then take the water out of it. Decomposed to a boil, then soaked overnight in broth to a boil with the spices, then served for two nights and one day I will have this gnawing a chicken leg. I'm too tired to explain it.
Xiao Long Bao, this menu is so popular. Size is set to name it. Xiao Long Bao or Shanghai dim sum and then bite into the soup spill from the mouth. Here he is in the process of making leather is finely ground pork into the water to boil until the jelly-like. This is the mold and filling it. Enough heat to melt the jelly and onion soup.
It provides a menu that is not an easy breast paprika pork chop C is a fermented soy beans, black turtle, which was fried with pork or chicken to hit the oil, then onion, bell pepper, the taste is not quite well.
If not, try to enjoy it a little harder and stewed meat, rice congee, Hong Kong and put into a recipe for thick pork. With preserved egg. Sprinkle with onion, ginger, soy sauce, Soi drop down to my delicious.
I do not try to visit the restaurant to taste the emperor. Hotel Ambassador in New York city, which serves dim sum, but the buffet lunch and dinner. And for customers to visit and eat dim sum lunch on Saturday and Sunday will be a forum with Peking duck.
snow chicken leg
Xiao Long Bao
Steamed pork noodle tubes
Fried fresh milk
Breast Spicy pepper pork chop
Joke Hong Kong
The dim sum is. Chavalit was a chef from Hong Kong to tap Liu Qi made the new emperor restaurant and live in Chaozhou. Size must be a steaming basket of Hong Kong, as Thailand was then still do not like this.
Now the hotel to promote the same dim sum again. Unconventional, but this time it is normal to eat dim sum, Hong Kong, from 6 am until noon. But here he had a dim sum buffet dinner service for young people at work and want to find a place for meeting friends or family.
The change is also a chef, it was originally made dim sum. We have to eat more than 35 items of dim sum steamed in a basket heat of the fries, soups, noodles, rice, stir-fry until the end of the candy to 5 items to touch the belly, spread full to three days, one in each 295 baht + +.
The new menu offers a chicken leg at Sheffield tap the snow was so delicious that I have come up with much. It must begin gnawing chicken leg. It is recommended that invites fans to help pick it. This delicious and crunchy and the taste is pleasant. I do not see a chicken leg. But I will show that it takes a day since I was a plump chicken leg making process to decompose naturally with vinegar dip. Then take the water out of it. Decomposed to a boil, then soaked overnight in broth to a boil with the spices, then served for two nights and one day I will have this gnawing a chicken leg. I'm too tired to explain it.
Xiao Long Bao, this menu is so popular. Size is set to name it. Xiao Long Bao or Shanghai dim sum and then bite into the soup spill from the mouth. Here he is in the process of making leather is finely ground pork into the water to boil until the jelly-like. This is the mold and filling it. Enough heat to melt the jelly and onion soup.
It provides a menu that is not an easy breast paprika pork chop C is a fermented soy beans, black turtle, which was fried with pork or chicken to hit the oil, then onion, bell pepper, the taste is not quite well.
If not, try to enjoy it a little harder and stewed meat, rice congee, Hong Kong and put into a recipe for thick pork. With preserved egg. Sprinkle with onion, ginger, soy sauce, Soi drop down to my delicious.
I do not try to visit the restaurant to taste the emperor. Hotel Ambassador in New York city, which serves dim sum, but the buffet lunch and dinner. And for customers to visit and eat dim sum lunch on Saturday and Sunday will be a forum with Peking duck.
Sip a cocktail well known barman in the world ... Mr. Jamie Walker
Until recently this spot. Jamie Walker bartender in the professional world have traveled to Thailand as Global Brand Ambassador for the company, Bacardi (Thailand) Ltd., a distributor of hearing the application. premium "Bombay Sapphire".
Mr. Jamie Walker is renowned in the world. As the bartender specialist in innovative and creative cocktails are outstanding. The building is as impressive as the author of David and Victoria Birkbeck out and party, the birthday of Sir Elton John is doing. Jamie Walker is also an executive cocktail bar top. London, England, as many of the Circus, Opium and Alphabet.
A combination cocktail that he is constantly thinking of new recipes for the exotic. And try to use fresh seasonal ingredients. Prior to the mix of customers that he would like to ask what was then mixed according to customer preferences.
The visit to Thailand of Mr.. Jamie Walker has good advice to leave and the bartender and cocktail enthusiasts that
"The work is required to answer questions and keep practicing all the time. The real core of the bartender in the mixture is blended and cooked in the traditional formula of its own. I try new things, try to challenge the rules. Innovate and create their own formula. The cocktail will be subject to change at any time ".
When five years ago, the bartender in London prefer to use the new. The trendy bar is decorated to make it more stylish. And be prepared with seasonal cocktails.
The current most popular party closer to home. Margarita has become a "hero" of the alcohol, so other people can start learning to drink a cocktail. As a result, cocktail books sell well in abroad.
The new trend of cocktails in the West Bank, people are turning to alcohol and other properties, such as hearing (GIN) is a mixture of vodka to a cocktail of the day. Meanwhile, it has to match with food, cocktails instead of wine at a traditional practice for a long time ago.
Mission of death. Jamie. Walker's experience in Thailand is the bartender in the five-star hotels in Thailand. With each recipe, cocktail recipes with the 5th Bombay Drago, The Starsky Sapphire, The Heats Sapphire, Masked Devil of Bombay and The Elegant Ellis.
And on this occasion, he also has good advice. I come for cocktails at a Thai restaurant with a cocktail should be based on the balance of such a dish is sweet, it should be mixed cocktails with a slightly bitter taste. The main dish is a little heavy cream or should I go a little lemon juice to the cocktail cup sour relish to cut it. Do not forget to put ice into it so they do not taste too strong. The delicious flavors of Thai food with a variety of flavors in one dish. Cocktails should not focus too much flavor.
Mr. Jamie Walker added that he intends to do the Training School for the industry in a new bartender Because this profession is both a science and an art that must be combined (Mixology), which he wanted to create a professional bartender in not only is it a mixed drink at the bar only. It will be an administration that can take care of business at all with.
A combination cocktail that he is constantly thinking of new recipes for the exotic. And try to use fresh seasonal ingredients. Prior to the mix of customers that he would like to ask what was then mixed according to customer preferences.
The visit to Thailand of Mr.. Jamie Walker has good advice to leave and the bartender and cocktail enthusiasts that
"The work is required to answer questions and keep practicing all the time. The real core of the bartender in the mixture is blended and cooked in the traditional formula of its own. I try new things, try to challenge the rules. Innovate and create their own formula. The cocktail will be subject to change at any time ".
When five years ago, the bartender in London prefer to use the new. The trendy bar is decorated to make it more stylish. And be prepared with seasonal cocktails.
The current most popular party closer to home. Margarita has become a "hero" of the alcohol, so other people can start learning to drink a cocktail. As a result, cocktail books sell well in abroad.
The new trend of cocktails in the West Bank, people are turning to alcohol and other properties, such as hearing (GIN) is a mixture of vodka to a cocktail of the day. Meanwhile, it has to match with food, cocktails instead of wine at a traditional practice for a long time ago.
Mission of death. Jamie. Walker's experience in Thailand is the bartender in the five-star hotels in Thailand. With each recipe, cocktail recipes with the 5th Bombay Drago, The Starsky Sapphire, The Heats Sapphire, Masked Devil of Bombay and The Elegant Ellis.
And on this occasion, he also has good advice. I come for cocktails at a Thai restaurant with a cocktail should be based on the balance of such a dish is sweet, it should be mixed cocktails with a slightly bitter taste. The main dish is a little heavy cream or should I go a little lemon juice to the cocktail cup sour relish to cut it. Do not forget to put ice into it so they do not taste too strong. The delicious flavors of Thai food with a variety of flavors in one dish. Cocktails should not focus too much flavor.
Mr. Jamie Walker added that he intends to do the Training School for the industry in a new bartender Because this profession is both a science and an art that must be combined (Mixology), which he wanted to create a professional bartender in not only is it a mixed drink at the bar only. It will be an administration that can take care of business at all with.
Club 87 with Modern Italian.
Club 87 at the Conrad Hotel is widely discussed among the youth culture of the HIP. With this atmosphere Trent. Modern music that makes this place became a favorite source of entertainment in New York's chic. Since Conrad launched shortly. I have to book it early. Because every weekend I go back four but there was no room for those who have not booked in advance.
And today the newest version of Club 87 is a new presentation. Is available in a modern Italian cuisine. Make a difference to other Italian restaurant I have the same area.
Club 87 is a trust with a young Italian chef Nicola Coccia at the casting of a movie than go to the kitchen. But with the experience and professional satisfaction. He has chosen to make people happy with food from the hand of his own. Fraction of the age of twenty he was pleased to present the new Italian thought his own experience, he is in the Eastern Hemisphere. A new Italian restaurant that fits the lifestyle of young generation. Amy Ameใcre popular with food and milk, butter and cream, the archenemy of the shape.
He brought all the delicious dishes to cook it. The taste of traditional Italian cuisine. But the richness of the calories in each dish with an Italian original. Process using a simple dish first Tagliata di tonno con fagiolini, malanzane, uvetta e aceto balsamico is the meat of the tuna in it is cooked on a hot pan without oil, with oil and served with fresh vegetables cooked close to savor sweet. nature. Green beans from France. Slice the aubergine is cooked with sweet and sour taste with a currant juice bar and Mick Sullivan. The dish comes in exotic fresh tuna fish, which also saw red on the outside, pink inside cooked soft enough. The sweet smell of nature is not even written by the side with a meticulously prepared.
If you want to cook or eat meat, they should try Cannelloni tarciti con brasato di manzo al chianti, fonduta di pomodoro e scalogno white flaky pastry. Sprinkle with a little salt, cheese flavor, but very fragrant. Worn in accordance with minced meat, fried meat with fresh tomatoes and sour taste with salt and flour in a worn out as the most compatible. Taste and sprinkle with grated cheese, but no one was even less.
Another dish of meat, fish, food is Filletto di orara al cartoccio con carciofi, cipollotti, pomodori secchi e finocchi long Eฟืgai food dish made from meat, fresh baked snapper. Wrapped in paper with a white sauce with meat, cooked artichokes. Fresh and dried tomatoes. The fragrance by Stephen Nelson is also one of the most beautiful dishes and taste great.
The dessert that must be purchased off the Sformatino di mele e formagio, salsa alla vaniglia e gelato alla canella a delicious blend of apples, all from a sour taste. Hanging out the salty cheese, it's Paแlemๆ. Place the onion with cinnamon ice cream, topped with vanilla sauce in Essen. The most delicious dessert that will not break it to my taste.
Here are a few examples of the elaborate modern Italian cooking from chef statue with one hand. The craft does not have to look at. I feel that the ability of a new generation of sensitive and delicate.
In addition to food and chefs Nicola always carefully selects wines from Italy and one with a taste for each dish. This will help to flavor the dishes are delicious, especially with the white wine and sour taste for fish, such as Chardonnay's Fantinel Sauvignon Blanc of the Santa Caterina and red wines such as Cabernet Sauvignon of the Borgo Tesis or sweet wine for dessert, such as Verduzzo of Fantinel that. A new catalog of Italian wines have a special taste. The food's good to know that any wine with my meal.
Nicola, the chef's menu changes every month to escape the monotonous. I have a regular customer.
Dramatic music, delicious food, fermented liquors, in the elegant atmosphere of Club 87 is still a popular place for those who prefer the aesthetic of Siam and night, so rich in material that is long lasting and pleasant.
He brought all the delicious dishes to cook it. The taste of traditional Italian cuisine. But the richness of the calories in each dish with an Italian original. Process using a simple dish first Tagliata di tonno con fagiolini, malanzane, uvetta e aceto balsamico is the meat of the tuna in it is cooked on a hot pan without oil, with oil and served with fresh vegetables cooked close to savor sweet. nature. Green beans from France. Slice the aubergine is cooked with sweet and sour taste with a currant juice bar and Mick Sullivan. The dish comes in exotic fresh tuna fish, which also saw red on the outside, pink inside cooked soft enough. The sweet smell of nature is not even written by the side with a meticulously prepared.
If you want to cook or eat meat, they should try Cannelloni tarciti con brasato di manzo al chianti, fonduta di pomodoro e scalogno white flaky pastry. Sprinkle with a little salt, cheese flavor, but very fragrant. Worn in accordance with minced meat, fried meat with fresh tomatoes and sour taste with salt and flour in a worn out as the most compatible. Taste and sprinkle with grated cheese, but no one was even less.
Another dish of meat, fish, food is Filletto di orara al cartoccio con carciofi, cipollotti, pomodori secchi e finocchi long Eฟืgai food dish made from meat, fresh baked snapper. Wrapped in paper with a white sauce with meat, cooked artichokes. Fresh and dried tomatoes. The fragrance by Stephen Nelson is also one of the most beautiful dishes and taste great.
The dessert that must be purchased off the Sformatino di mele e formagio, salsa alla vaniglia e gelato alla canella a delicious blend of apples, all from a sour taste. Hanging out the salty cheese, it's Paแlemๆ. Place the onion with cinnamon ice cream, topped with vanilla sauce in Essen. The most delicious dessert that will not break it to my taste.
Here are a few examples of the elaborate modern Italian cooking from chef statue with one hand. The craft does not have to look at. I feel that the ability of a new generation of sensitive and delicate.
In addition to food and chefs Nicola always carefully selects wines from Italy and one with a taste for each dish. This will help to flavor the dishes are delicious, especially with the white wine and sour taste for fish, such as Chardonnay's Fantinel Sauvignon Blanc of the Santa Caterina and red wines such as Cabernet Sauvignon of the Borgo Tesis or sweet wine for dessert, such as Verduzzo of Fantinel that. A new catalog of Italian wines have a special taste. The food's good to know that any wine with my meal.
Nicola, the chef's menu changes every month to escape the monotonous. I have a regular customer.
Dramatic music, delicious food, fermented liquors, in the elegant atmosphere of Club 87 is still a popular place for those who prefer the aesthetic of Siam and night, so rich in material that is long lasting and pleasant.
Replete that "Maria" with a variety of dishes
Time to take out any of the restaurants. If the food is delicious selection of food to various nationalities, "crawling skin" would like very much. I will have to eat a variety of flavors. Meet the needs of people like to eat, we have been replete in one.
Table 2 The outer layer of cold air.
Like on this hand. When we had crawled into my shop "Maria" (Maria), located at Ratchapruek here is that a large restaurant with delicious food in existence that can be fully The authentic homemade Italian food. Flavored with a delicious gourmet Thai. There are also Vietnamese, Chinese and Thai dishes that you get to see the variety of more than 100 menus are all things I enjoy them.
Maria oeuvre.
Eaaepenwea meal "Skin Crawl" to order food for a wide range of nationalities. The menu is outstanding if the store is that I have to taste it. The Italian food is better than the first oeuvre, Maria (350) is the Italian oeuvre. Equipped with a variety of foods. In Moscow there was cheese in the shop itself is made of cheese, fresh cheese. Slices, then toss with the bread crumbs, then fried to a golden crisp. Fried cheese tasting soft chew sticky lips tight dip eaten with tomato sauce that we cook up a delicious recipe as well. A large New Zealand mussels baked with Moscow in Marella cheese and spinach. Eat oysters, soft cheese, sweet and sticky with a delicious spinach well. The garlic bread at the bread store locations Bread is made from butter, garlic, then baked. I eat biscuits. The garlic butter taste delicious. And a pork sausage, Italian dry look. Remove from grill and cooked onion. The pork sausage meat is very tasty to eat with the guests. And a green salad with dressing to taste with.
Comment carbo pizza.
The menu is not pizza. This is a pizza oven in particular. And a kitchen with a pizza I made. This offer is for a pizza. Comment carbo pizza (350 baht) is an authentic Italian style pizza, thin crust pizza, this shop is that the formula is only available here. We made the pizza dough is homemade. In the pizza dough into a sheet and brush with sauce and pizza. I was in Moscow in cheese. Top with sauce and grill recipe carbo Comment of the shop and put the boiled eggs, bacon, fried mushrooms, baked in the oven at Perpignan, then the pine wood to make scent. Serve the pizza hot. Smelly mouth-watering aroma. Then I talked to some of the taste of the pizza dough and delicious taste real good.
Grilled Salmon with Wasabi butter.
Grilled Salmon with wasabi butter (300 baht) was the one who like to eat fish that have command I do a fresh salmon. Very large grill for cooking meat, fish were fitted. The sauce, topped with mayonnaise and seasoned with wasabi flavor. The fish with fresh vegetables topped with salad. Asparagus, mushrooms, onions and fried potatoes and put in a long relationship together. Salmon, sweet taste, soft flavor combines well with rich sauces, relish, and wasabi flavor.
Fruit salad, fried shrimp.
The dish is fruit salad, fried shrimp (200 baht), but I eat a plate of flour, mix bread crumbs, deep-fried shrimp. With a fruit salad, fruit, cantaloupe, apples, grapes, strawberries, topped with a creamy dressing made with a specially crafted. Top toast with almond old broiler and put the fried taro. Eat shrimp, crispy outside, soft in texture. Eat fresh fruit salad with a delicious life.
Vietnam accommodation restaurants.
Then came some Vietnamese food for the oeuvre of Vietnam (320 baht) was equipped with a ข้าวเกรียบปากหม้อ. I put the pork chops with flour and seasoned with fried onions. I eat some meat, flour, soft mouth filling flavor and tender. The Epaaepi๊ia fried That is wrapped in a flour Epaaepi๊ia Vietnamese pork with shrimp fried to golden crisp. Tasting it, chewing the crunchy savory filling inside me. We used to roll the dough, fresh Epaaepi๊ia cystic Vietnam Pi๊ he wrapped pork with shrimp, bean sprouts, cabbage, carrots, basil, parsley, mint leaves Kuala Cha I wrapped a roll bar. The sauce was really good to eat tongue. Vietnamese Pork and Pork is a simple, soft flavor. It is fermented with flour and vegetables due to the bite. To eat pork and side dishes and sauce wrapped in a frying due to the mouth in a delicious chew Krgwm true.
Liquor chicken salad jellyfish.
Get off the Chinese menu. Chicken Liquor jellyfish salad (200 baht) chicken meat we use is very nice. I boiled the water to mix with Chinese specialties for more than a night soak up the alcohol absorption in the chicken meat. Cut into pieces. And jellyfish salad with sesame oil. Chicken, soft taste and aroma of the wine in China. The jellyfish salad chew the Thunderbirds bounced savory taste.
Inside Banquet.
But if you eat too many people would like to add to its menu of other dishes. Taste, add it to the others that I recommend include spinach, baked with cheese (150 baht), Pork, German (320 baht), clams garlic bread (150 baht) fish fry sauce (350 baht) Curry Mussels New Zealand (200 baht ), salad, beef / pork, Vietnam (200 Baht) Strawberry Spin (60 baht) and the assorted variety of good food to eat that I can stomach that "Maria".
***********************************************.
"Maria" (Maria) is located at 31/1 Moo 4, Tambon Bang Rak over cassia Mon Tue York City travel if you are coming from. Borom. If that turns out. Cassia. Head for the circus cassia. I ran it. The Mac Donald's and ran for another. I'll see Maria. The left hand edge of the road. The signage is clear, open daily from 10:00 to 22:00 at the restaurant and banquet facility with. If I eat Friday - Sun That should be called. To reserve a table before calling. 0-2927-3564-5. And the other branch has a branch downtown Tel. 0-2234-0440 Branch Homework call. 0-2101-5329-30. Or to see more. http://www.mariapizzeria.com/.
Like on this hand. When we had crawled into my shop "Maria" (Maria), located at Ratchapruek here is that a large restaurant with delicious food in existence that can be fully The authentic homemade Italian food. Flavored with a delicious gourmet Thai. There are also Vietnamese, Chinese and Thai dishes that you get to see the variety of more than 100 menus are all things I enjoy them.
Eaaepenwea meal "Skin Crawl" to order food for a wide range of nationalities. The menu is outstanding if the store is that I have to taste it. The Italian food is better than the first oeuvre, Maria (350) is the Italian oeuvre. Equipped with a variety of foods. In Moscow there was cheese in the shop itself is made of cheese, fresh cheese. Slices, then toss with the bread crumbs, then fried to a golden crisp. Fried cheese tasting soft chew sticky lips tight dip eaten with tomato sauce that we cook up a delicious recipe as well. A large New Zealand mussels baked with Moscow in Marella cheese and spinach. Eat oysters, soft cheese, sweet and sticky with a delicious spinach well. The garlic bread at the bread store locations Bread is made from butter, garlic, then baked. I eat biscuits. The garlic butter taste delicious. And a pork sausage, Italian dry look. Remove from grill and cooked onion. The pork sausage meat is very tasty to eat with the guests. And a green salad with dressing to taste with.
The menu is not pizza. This is a pizza oven in particular. And a kitchen with a pizza I made. This offer is for a pizza. Comment carbo pizza (350 baht) is an authentic Italian style pizza, thin crust pizza, this shop is that the formula is only available here. We made the pizza dough is homemade. In the pizza dough into a sheet and brush with sauce and pizza. I was in Moscow in cheese. Top with sauce and grill recipe carbo Comment of the shop and put the boiled eggs, bacon, fried mushrooms, baked in the oven at Perpignan, then the pine wood to make scent. Serve the pizza hot. Smelly mouth-watering aroma. Then I talked to some of the taste of the pizza dough and delicious taste real good.
Grilled Salmon with wasabi butter (300 baht) was the one who like to eat fish that have command I do a fresh salmon. Very large grill for cooking meat, fish were fitted. The sauce, topped with mayonnaise and seasoned with wasabi flavor. The fish with fresh vegetables topped with salad. Asparagus, mushrooms, onions and fried potatoes and put in a long relationship together. Salmon, sweet taste, soft flavor combines well with rich sauces, relish, and wasabi flavor.
The dish is fruit salad, fried shrimp (200 baht), but I eat a plate of flour, mix bread crumbs, deep-fried shrimp. With a fruit salad, fruit, cantaloupe, apples, grapes, strawberries, topped with a creamy dressing made with a specially crafted. Top toast with almond old broiler and put the fried taro. Eat shrimp, crispy outside, soft in texture. Eat fresh fruit salad with a delicious life.
Then came some Vietnamese food for the oeuvre of Vietnam (320 baht) was equipped with a ข้าวเกรียบปากหม้อ. I put the pork chops with flour and seasoned with fried onions. I eat some meat, flour, soft mouth filling flavor and tender. The Epaaepi๊ia fried That is wrapped in a flour Epaaepi๊ia Vietnamese pork with shrimp fried to golden crisp. Tasting it, chewing the crunchy savory filling inside me. We used to roll the dough, fresh Epaaepi๊ia cystic Vietnam Pi๊ he wrapped pork with shrimp, bean sprouts, cabbage, carrots, basil, parsley, mint leaves Kuala Cha I wrapped a roll bar. The sauce was really good to eat tongue. Vietnamese Pork and Pork is a simple, soft flavor. It is fermented with flour and vegetables due to the bite. To eat pork and side dishes and sauce wrapped in a frying due to the mouth in a delicious chew Krgwm true.
Get off the Chinese menu. Chicken Liquor jellyfish salad (200 baht) chicken meat we use is very nice. I boiled the water to mix with Chinese specialties for more than a night soak up the alcohol absorption in the chicken meat. Cut into pieces. And jellyfish salad with sesame oil. Chicken, soft taste and aroma of the wine in China. The jellyfish salad chew the Thunderbirds bounced savory taste.
But if you eat too many people would like to add to its menu of other dishes. Taste, add it to the others that I recommend include spinach, baked with cheese (150 baht), Pork, German (320 baht), clams garlic bread (150 baht) fish fry sauce (350 baht) Curry Mussels New Zealand (200 baht ), salad, beef / pork, Vietnam (200 Baht) Strawberry Spin (60 baht) and the assorted variety of good food to eat that I can stomach that "Maria".
***********************************************.
"Maria" (Maria) is located at 31/1 Moo 4, Tambon Bang Rak over cassia Mon Tue York City travel if you are coming from. Borom. If that turns out. Cassia. Head for the circus cassia. I ran it. The Mac Donald's and ran for another. I'll see Maria. The left hand edge of the road. The signage is clear, open daily from 10:00 to 22:00 at the restaurant and banquet facility with. If I eat Friday - Sun That should be called. To reserve a table before calling. 0-2927-3564-5. And the other branch has a branch downtown Tel. 0-2234-0440 Branch Homework call. 0-2101-5329-30. Or to see more. http://www.mariapizzeria.com/.
Give me a good steak, a delicious dish
"Steak" is a delicious dish for grilled meats. It is a tasty seasoning to taste the sweet freshness of the meat taste good, the process is complicated since the different parts of the cow, which gives skin its toughness and tenderness, it varies. Includes grill with low heat or to any person to taste it.
Let's recognize different parts of the game meat.
This tenderloin (Sirloin) or Phil Chalet (Fillet) is the best and most delicious meat of the cow, which is less than 10 kg only. In the press on two sides of the spine with an almost stock of cattle is very soft.
Trump Steaks (Rump Steak) is known as "shaking off" which is on the buttocks of a cow.
Jodhpur Fort (Shoulder) is the meat of the shoulder.
T-Bone (T-bone) is the area adjacent to the spine or the tenderloin section.
When introduced to a variety of delicious beef up. This will taste more delicious when grilled, the meat supply. The roasting process that is diverse, but like other people eat.
Rare is the person who likes to eat steak that is almost eat it fresh. Roast beef, because it takes only 6-7 minutes to cook the meat a little. If you use a knife to cut the meat inside is bright red in it.
Medium roast, cooked medium, which takes about 8 -10 minutes to char the meat is cooked outside on a little bit with a knife, cut into the meat will be cooked in a little, but was saturated with meat.
Well Done is done, I do not eat raw meat, this would be ordered. It will take up the char grilled and cooked in, which will take about 14 to 15 minutes.
I used it! Now you know my steak as well. The steak dish that you would enjoy it more.
Let's recognize different parts of the game meat.
 |
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This tenderloin (Sirloin) or Phil Chalet (Fillet) is the best and most delicious meat of the cow, which is less than 10 kg only. In the press on two sides of the spine with an almost stock of cattle is very soft.
Trump Steaks (Rump Steak) is known as "shaking off" which is on the buttocks of a cow.
Jodhpur Fort (Shoulder) is the meat of the shoulder.
T-Bone (T-bone) is the area adjacent to the spine or the tenderloin section.
When introduced to a variety of delicious beef up. This will taste more delicious when grilled, the meat supply. The roasting process that is diverse, but like other people eat.
Rare is the person who likes to eat steak that is almost eat it fresh. Roast beef, because it takes only 6-7 minutes to cook the meat a little. If you use a knife to cut the meat inside is bright red in it.
Medium roast, cooked medium, which takes about 8 -10 minutes to char the meat is cooked outside on a little bit with a knife, cut into the meat will be cooked in a little, but was saturated with meat.
Well Done is done, I do not eat raw meat, this would be ordered. It will take up the char grilled and cooked in, which will take about 14 to 15 minutes.
I used it! Now you know my steak as well. The steak dish that you would enjoy it more.
NEW YORK All of the meat from the two continents
It is a land rich in pastures green. The grass is indeed a delicacy to be fed to cattle and feed as well. The cows are fed and nurtured well will provide the best quality meat. And that is the origin of beef steak on top of the meat consumed worldwide is defined to be.
NEW YORK STEAK HOUSE is a small upscale restaurant offers New York style restaurant in the early century, the Hotel JW MARRIOTT Five Star. From Sukhumvit Road. American restaurant serving the most important city in NEW YORK on the East Coast. And Grade A beef imports from the above that the United States. Australia, and I experienced it should (but currently not import beef from the United States temporarily), which are guaranteed by the area of quality Angus beef from the United States.
The area has been taken directly from each country will be preserved for a fresh fixed at 0 degrees Celsius, which is not frozen. If the area is chilled to a temperature as possible. A space to live. The softness The most complete and nutritious diet.
We invite you to drink sweet black essence of the "steak", a delicious dish. However, because this meal is quite a heavy meal should come before the alcohol begins to warm the stomach first. Then select the first dishes that range from French onion soup, shrimp soup, clam, clam chowder soup, lobster bisque Lump snow crab cakes like our Poh๋a. The popular dish Foie Gras, cooked in thick slices, fried in the tender. Here, it is as well. Prices start from 270 to 1,150 baht
The salad was a lot of preparation by the staff to prepare a giant salad bowl and cook in front of the desirable flavor to taste every dish before serving.
Open the View menu to see the profile of meat from different parts of the food in different forms. A different weight to the Fillet Mignon with a small one is 240 grams and 300 grams of Rib Eye Steak and 420 g New York Striploin and 480 gram T-bone and 540 g, and big pieces for the Porterhouse, a size of 600. g, the amount of meat tend to eat. Roast until done, which is typically based on the preference of each species from the cooked rare, which is cooked on the grill to see the light. The blood is red, juicy, cooked or grilled medium rare is just outside. But it is still fresh in the icy water, which is a medium size, cooked just enough. The meat inside is cooked onions. In the pink light is still soft when you send in your mouth. And for those who like to type, cooked medium well done, there is also a kind of hospitality to the welldone.
All meats are grilled to brown to dark brown Laita table sat on both sides. The three types of sauces to choose from. Pepper sauce whose bite of Citigroup in New York and whose normal level. The red wine of Bordeaux. Rates start from. 1,300 baht to 2,200 baht + + and also with other meats such as lamb. Ribs, lamb ribs, pork and seafood from New Zealand is a destination for those who do not consume meat, too.
But the most interesting for those who eat Roast Beef, a popular dish in England. And can not easily find. Here he is flesh and ribs, the Rib is a great piece to tie the roll with marinate ingredients without any. A sum of between 7-10 kg body weight were then dried at about 130 degrees Celsius for two hours and a half to three hours, depending on size and weight of the meat before preparing it. The meat is pre-heated at a temperature sufficient to cook the meat was cooked slightly away from the outside to the inside. The freshness of the inside is still juicy.
The water that falls from the meat will be collected to make a gravy with the aroma and flavor, mellow the sauce area was cut into thick as you like, whether it is a Queen Cut the size. King Cut thickness or size of the extra thickness. If you want to eat meat is cooked medium rare to medium in size, it should go through a period of time between 19-20. Watch as the meat is cooked, but I guarantee that the Roast Beef of the NEW YORK It's really
The side or condiment, he has a rich and varied. The baked potato topped with sour cream and bacon Sauer Aฌg sprinkle with the drive. American Para Vegas green sauce Hollandaise KGB. Mashed potatoes, onion, butter, soft, smooth, traditional. Baby Scratch game with butter. Stir-fried vegetables, mushrooms and more.
At the completion of a snack food and dessert servings are invited to choose from. However, it is seen to be such. Chocolate cake, the meat in a rich, juicy sweet. Topped with a sour, sweet berries, whose construction. Top with vanilla ice cream and delicious to describe.
And here is another one for the torso that consumers should look for opportunities to eat. The taste of the meat used for the world. Prior to the phone book is a disappointment at the 02 656 7700 4240.
lobster bisque Lump snow crab cakes.
Poppular Foie Gras
yummy steak
Beef steak is a popular source of meat that would require the United States. Australia and Argentina. The Meat House is undoubtedly the finest in the world. Of cause and effect given to the above, Gore also source and free from fear of the disease to consumers. We make all our meat beef steak from the two most With the favorable geographical conditions were ideal for raising cattle. I eat the flesh of his finger all over the world.NEW YORK STEAK HOUSE is a small upscale restaurant offers New York style restaurant in the early century, the Hotel JW MARRIOTT Five Star. From Sukhumvit Road. American restaurant serving the most important city in NEW YORK on the East Coast. And Grade A beef imports from the above that the United States. Australia, and I experienced it should (but currently not import beef from the United States temporarily), which are guaranteed by the area of quality Angus beef from the United States.
The area has been taken directly from each country will be preserved for a fresh fixed at 0 degrees Celsius, which is not frozen. If the area is chilled to a temperature as possible. A space to live. The softness The most complete and nutritious diet.
We invite you to drink sweet black essence of the "steak", a delicious dish. However, because this meal is quite a heavy meal should come before the alcohol begins to warm the stomach first. Then select the first dishes that range from French onion soup, shrimp soup, clam, clam chowder soup, lobster bisque Lump snow crab cakes like our Poh๋a. The popular dish Foie Gras, cooked in thick slices, fried in the tender. Here, it is as well. Prices start from 270 to 1,150 baht
The salad was a lot of preparation by the staff to prepare a giant salad bowl and cook in front of the desirable flavor to taste every dish before serving.
Open the View menu to see the profile of meat from different parts of the food in different forms. A different weight to the Fillet Mignon with a small one is 240 grams and 300 grams of Rib Eye Steak and 420 g New York Striploin and 480 gram T-bone and 540 g, and big pieces for the Porterhouse, a size of 600. g, the amount of meat tend to eat. Roast until done, which is typically based on the preference of each species from the cooked rare, which is cooked on the grill to see the light. The blood is red, juicy, cooked or grilled medium rare is just outside. But it is still fresh in the icy water, which is a medium size, cooked just enough. The meat inside is cooked onions. In the pink light is still soft when you send in your mouth. And for those who like to type, cooked medium well done, there is also a kind of hospitality to the welldone.
All meats are grilled to brown to dark brown Laita table sat on both sides. The three types of sauces to choose from. Pepper sauce whose bite of Citigroup in New York and whose normal level. The red wine of Bordeaux. Rates start from. 1,300 baht to 2,200 baht + + and also with other meats such as lamb. Ribs, lamb ribs, pork and seafood from New Zealand is a destination for those who do not consume meat, too.
But the most interesting for those who eat Roast Beef, a popular dish in England. And can not easily find. Here he is flesh and ribs, the Rib is a great piece to tie the roll with marinate ingredients without any. A sum of between 7-10 kg body weight were then dried at about 130 degrees Celsius for two hours and a half to three hours, depending on size and weight of the meat before preparing it. The meat is pre-heated at a temperature sufficient to cook the meat was cooked slightly away from the outside to the inside. The freshness of the inside is still juicy.
The water that falls from the meat will be collected to make a gravy with the aroma and flavor, mellow the sauce area was cut into thick as you like, whether it is a Queen Cut the size. King Cut thickness or size of the extra thickness. If you want to eat meat is cooked medium rare to medium in size, it should go through a period of time between 19-20. Watch as the meat is cooked, but I guarantee that the Roast Beef of the NEW YORK It's really
The side or condiment, he has a rich and varied. The baked potato topped with sour cream and bacon Sauer Aฌg sprinkle with the drive. American Para Vegas green sauce Hollandaise KGB. Mashed potatoes, onion, butter, soft, smooth, traditional. Baby Scratch game with butter. Stir-fried vegetables, mushrooms and more.
At the completion of a snack food and dessert servings are invited to choose from. However, it is seen to be such. Chocolate cake, the meat in a rich, juicy sweet. Topped with a sour, sweet berries, whose construction. Top with vanilla ice cream and delicious to describe.
And here is another one for the torso that consumers should look for opportunities to eat. The taste of the meat used for the world. Prior to the phone book is a disappointment at the 02 656 7700 4240.
Eat with the season .... BLUE ELEPHANT.
beef masman
Garlic pepper frog leg fry
Grilled Duck Breast topped with passion fruit sauce
Shrimp with Galangal
More than twenty years at BLUE ELEPHANT THAI restaurant with a Thai owned. It is widely known in the metropolis of Europe. The first store started in the city. Belgium and the Russell's famous BLUE ELEPHANT was known in later times in various cities such as Paris, London, Copenhagen and Lyon.The Thai food is declared voltage as a food that taste best with a BLUE ELEPHANT in the major cities in the hemisphere, including Dubai, New Plymouth Minolta Beirut, Kuwait and most recently in Bahrain, a store that size. most customers can get hundreds of people. Shows the progress of Thai cuisine is well known. Thai food is popular in the loop to the hemisphere ongoing. And that means the success of the BLUE ELEPHANT same.
People who eat here. I know that all BLUE ELEPHANT is a Thai restaurant that is decorated with Thai art to bring in luxury and tastefully decorated. The food here is not only taste delicious, but most of it. Chef of the restaurant of the same name still taste the same, and all Taste of the food has not been modified for even a few foreigners. But we still have a taste of authentic Thai flavor as it should be. If you do not like spicy, it can be observed from the pictures the name of each of red elephants. More significantly, it means that the sharply increasing number of elephants there.
We have a list of all the food too, over ninety percent. Customers who travel to different cities to get the closest. Exception of some cities have banned or are some exceptions. The menu has been adjusted to conform with the local. The ingredients and raw materials used were from the same source. It has to be sent to any other country. Flavor of the dish with all the same, whether to eat at any restaurant. Dressing container and minor details have been closely supervised by each manager. The quality and brand image are the same. Standards defined by management.
As in other countries, mostly in winter. Most restaurants tend to have a special menu for the winter. To meet the raw material for a particular season. And to escape the monotony and routine. The management of the BLUE ELEPHANT The idea is to offer a menu for the winter, which was usually in the menu. A special menu is also a selection of wines from different countries with the flavor of each dish with you guys and hanging with La mailing Fournier, who is very experienced.
For the winter season was named the WINTER FANTASIA.
The food is interesting is that a thousand legs, shrimp, fresh shrimp and pounded the clay season and then plastered with a mechanical lever, then cut into slices and fry until fragrant. Served with tamarind sauce, sour and sweet. The overwhelming smell of the leg that came with the shrimp. Aroma with a rich Thai shrimp dish served with red wine from Bordeaux Chateau des haut-perrichons 2000.
The second dish. Yum Pla Fu Chang, chef and herbs, this dish you brought Salmon to be full of fried fish, a beautiful orange. Mingle with the soft feel when chewed raw mango salad with the club during the season. A little sweet and savory appetizers as well. This dish is served with white wine, representing the family of York - de - Mer Chateau Martinot 2001, which is sour and astringent flavor to this dish as well.
The next dish is prime rib roast lamb with spicy southern light. This dish is the rib of lamb is marinated with Thai herbs, grilled onions cooked enough. Served with various spicy seasonings, vegetables and sprinkle with sesame seeds. Sweet taste of lamb, chicken and vegetable flavor concentration. Alternating with the first sip of red wine has excellent compatibility.
A salad of scallops, fresh garlic. Steamed scallops topped with a spicy sour salad with lemon juice and minced chili. Tossed with fresh garlic, sliced into thin glasses off to a strong smell. This dish is spicy enough. With a delicious white wine Muscadet Bleu 2002, the wine often served with seafood.
Pork sarong with mango sauce. This dish is seasoned pork wrapped with crispy rice noodles, then dip in the mango sauce, sour and sweet. Continue to serve with the same white wine.
At the plate, then the employee has served tamarind sherbet. Sherbet is a very good taste. The sweet aroma of meat, sweet and sour tamarind smell a little bit of food first. I feel ready to clean up the mess the next. This is a traditional way of serving the meals served on French luxury. For those who want to stop smoking or to get to the bathroom in order to maintain ethics.
The meals are served to contain. Grilled lemongrass shrimp. The food is very beautiful with a lobster cut in the middle lengthwise. Grill with charcoal to cook until the skin is bright orange. Off white color. Topped with cream sauce and topped on shrimp Tom Kha Klukklik. You can not taste the rice for even less. Served with white wine from Spain Senorio de sarria Blanco semi dulce, a little white wine, sour and astringent flavor to meat, shrimp and sweet again.
I live frog leg garlic pepper. This dish is basically a simple dish. What food dish is. Users need a profile spanned Kakb Salzburg. This dish is specially grown, fresh plump pieces of fried frog leg mature enough to remain soft and sweet. Stir-fried with fresh garlic, minced Salt and pepper, onion, a little bit. Served with white wine the same.
The last three plates of food served with jasmine rice, grilled duck breast in red is passion fruit sauce. Roast duck with orange and look like the French. But when you taste it and tell right away that it is not. The duck dish was not sweet. A little taste of the salty and sour passion fruit with a sharp and sour, cooked with onion, a little bit, but not to cover it with Gai Satay beef. A thick, soft aroma of spices, but too far. Attach a sheet with some toast. For those who want to switch from rice. Tie, spinach fried with oyster sauce. I like fried morning glory are far too light. This allows for a complete meal with red wine from Spain is the second Abadal Cabernet franc / tempranillo 2000 and Abadal cabernet Sauvignon / Merlot 1999.
This food is served in every restaurant in every city, but in BLUE ELAPHANT taste the same. The different is the price. According to the economic situation of the city. BLUE ELEPHANT BANGKOK for a price that is. The prices are 1,200 baht + + does not include wine. If you want a different wine served with 1,500 + +, which is quite reasonable prices. If the food contains less than the number plate.
The BLUE ELEPHANT THAI chef has prepared this time. The fact is that many Thai people, and I eat it almost every dish. If I manage to cook the meat that I have become very popular among foreigners. Cooked in Thai style to meet the needs of consumers everywhere. It is open to Thai food, but not be limited. Able to adapt to the tastes of the world. And to make Thai food has been distributed widely enough freedom.
All this is from now until October 31 this year only. To reserve your seat at -8 02 673 9353 between 11:30 to 14:30 am and 18:30 to 22:30 am Welcome
Information
BLUE ELEPHANT.
Thai classical style. And fine wines.
Atmosphere in the traditional Thai style.
Address 233 South Sathorn Rd (Weather Station).
Tel: 02-673 - 9353-8.
Le Trou's Mouclade
Yield > 1
Servings
Ingredients :
3 qt Mussels, cleaned
6 tbl Unsalted butter (75g)
6 x Shallots, chopped fine
Bouquet garni (celery, bay
leaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 tsp Saffron threads
1 cup Heavy cream (240ml)
1 tbl Fresh parsley, chopped
1 x Clove garlic, mashed
Method :
• This one is almost enough to get me off my duff and over
to the coast to gather some mussels.
• Robert Reynolds, chef/owner of Le Trou Restaurant
Francais in San Francisco provides this recipe. He has used it
as a vehicle for teaching his students about saffron's special
qualities.
• originated in the French Bordeaux region.
• Steep threads in wine for 30 minutes. Saute 6 shallots in
butter until limp. Add Bouquet garni and wine. Simmer for 1
minute. Add cleaned mussels, cover pan with tight-fitting lid,
and steam mussels open, shaking pan occasionally. Check
after 3 minutes. Remove opened mussels and set in colander
over a bowl to catch their juices.
• Discard any mussels not opened after 6 minutes. Saute
remaining shallots in butter until limp. Add mussel juice and
cream and reduce to desired consistency. Add parsley and
garlic, then toss mussels in sauce until well coated. Serve in
soup bowls.
Servings
Ingredients :
3 qt Mussels, cleaned
6 tbl Unsalted butter (75g)
6 x Shallots, chopped fine
Bouquet garni (celery, bay
leaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 tsp Saffron threads
1 cup Heavy cream (240ml)
1 tbl Fresh parsley, chopped
1 x Clove garlic, mashed
Method :
• This one is almost enough to get me off my duff and over
to the coast to gather some mussels.
• Robert Reynolds, chef/owner of Le Trou Restaurant
Francais in San Francisco provides this recipe. He has used it
as a vehicle for teaching his students about saffron's special
qualities.
• originated in the French Bordeaux region.
• Steep threads in wine for 30 minutes. Saute 6 shallots in
butter until limp. Add Bouquet garni and wine. Simmer for 1
minute. Add cleaned mussels, cover pan with tight-fitting lid,
and steam mussels open, shaking pan occasionally. Check
after 3 minutes. Remove opened mussels and set in colander
over a bowl to catch their juices.
• Discard any mussels not opened after 6 minutes. Saute
remaining shallots in butter until limp. Add mussel juice and
cream and reduce to desired consistency. Add parsley and
garlic, then toss mussels in sauce until well coated. Serve in
soup bowls.
Le Filet De Red Snapper
Yield > 4
Servings
Ingredients :
2 x 2-lb red snappers
1 tsp Chopped onions
2 cup Tomatoes, peeled, seeded, &
chopped
8 x Fresh medium-sized, sliced
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tbl Chopped parsley
Method :
• Clean and trim the fish. Place the fish in a baking dish
with onions, tomatoes, mushrooms, wine, salt, and pepper.
Cover the pan with parchment paper and place in a pre-heated
350 F. oven. Cook the fish for 20 minutes or until the fish
flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce
until reduced by half. Add the cream and boil until reduced by
half again. Pour the sauce over the fish and garnish with
chopped parsley.
• LE FESTIVAL
• WINE: PULIGNY-MONTRACHET, 1979.
Servings
Ingredients :
2 x 2-lb red snappers
1 tsp Chopped onions
2 cup Tomatoes, peeled, seeded, &
chopped
8 x Fresh medium-sized, sliced
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tbl Chopped parsley
Method :
• Clean and trim the fish. Place the fish in a baking dish
with onions, tomatoes, mushrooms, wine, salt, and pepper.
Cover the pan with parchment paper and place in a pre-heated
350 F. oven. Cook the fish for 20 minutes or until the fish
flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce
until reduced by half. Add the cream and boil until reduced by
half again. Pour the sauce over the fish and garnish with
chopped parsley.
• LE FESTIVAL
• WINE: PULIGNY-MONTRACHET, 1979.
Le Salad Monte Carlo
Yield > 4
Servings
Ingredients :
1 head Romaine lettuce
2 x Heads endive
1 x Tomato, cut into wedges
4 x Hearts of palm, halved
lengthwise
6 x Mushrooms, sliced
DRESSING
2 tsp Dijon mustard
1 x Egg
2 tbl White wine vinegar
6 tbl Vegetable oil
Salt & pepper
Method :
• Arrange the lettuces, hearts of palm, and mushrooms on
chilled salad plates. Prepare the dressing: Combine the
mustard and egg in a large bowl.
• Add the vinegar, then gradually whisk in the oil. Season
to taste with salt and pepper.
• LE FESTIVAL
Servings
Ingredients :
1 head Romaine lettuce
2 x Heads endive
1 x Tomato, cut into wedges
4 x Hearts of palm, halved
lengthwise
6 x Mushrooms, sliced
DRESSING
2 tsp Dijon mustard
1 x Egg
2 tbl White wine vinegar
6 tbl Vegetable oil
Salt & pepper
Method :
• Arrange the lettuces, hearts of palm, and mushrooms on
chilled salad plates. Prepare the dressing: Combine the
mustard and egg in a large bowl.
• Add the vinegar, then gradually whisk in the oil. Season
to taste with salt and pepper.
• LE FESTIVAL
Le Carre D'agneau Bouquetiere
Yield > 4
Servings
Ingredients :
2 x Racks of lamb, trimmed & oven
ready
Salt & fresh black pepper
2 tbl Freshly chopped parsley
2 x Cloves garlic, chopped
2 tbl Fresh bread crumbs
Method :
• Preheat the oven to 375 F. Season the lamb with salt &
pepper. Just before dinner, bake the lamb for 30 minutes (for
medium rare), eight minutes more for medium. Combine the
parsley, garlic, & bread crumbs. Spread this mixture over the
lamb during the last 10 minutes of cooking.
• LE FESTIVAL
• WINE: CHATEAU BEYCHEVELLE, 1975.
Servings
Ingredients :
2 x Racks of lamb, trimmed & oven
ready
Salt & fresh black pepper
2 tbl Freshly chopped parsley
2 x Cloves garlic, chopped
2 tbl Fresh bread crumbs
Method :
• Preheat the oven to 375 F. Season the lamb with salt &
pepper. Just before dinner, bake the lamb for 30 minutes (for
medium rare), eight minutes more for medium. Combine the
parsley, garlic, & bread crumbs. Spread this mixture over the
lamb during the last 10 minutes of cooking.
• LE FESTIVAL
• WINE: CHATEAU BEYCHEVELLE, 1975.
Layered Salmon Pie
Yield > 1
Servings
Ingredients :
1/4 lb Salt pork
1 lb Salmon streak,or fillets
skinned & cut into pieces
2 tbl Flour,all purpose
1/4 cup Celery,chopped
1 tbl Onion,finely chopped
1 x Potato, medium, peeled &
sliced Salt & ground white
pepper
Method :
• Cut salt pork into think strips and spread evenly in the
bottom of a 2 qt casserole. Dredge salmon lightly with flour.
Arrange half the fish on the salt pork. Sprinkle with half of the
celery, onion and potato slices; season with salt and pepper to
taste.
• Roll out half of the pastry, slightly thicker than normal, to
fit the size of the casserole. Cover potato layer with the pastry,
cutting two large vents. Pour in water through the vents until
level with the pastry. Layer with the remaining fish, celery,
onion and potato to taste. Cover with top pastry crust and
again cut out two vents. Pour water in vents until level with
pastry.
• Bake pie in a preheated 350F ove
Servings
Ingredients :
1/4 lb Salt pork
1 lb Salmon streak,or fillets
skinned & cut into pieces
2 tbl Flour,all purpose
1/4 cup Celery,chopped
1 tbl Onion,finely chopped
1 x Potato, medium, peeled &
sliced Salt & ground white
pepper
Method :
• Cut salt pork into think strips and spread evenly in the
bottom of a 2 qt casserole. Dredge salmon lightly with flour.
Arrange half the fish on the salt pork. Sprinkle with half of the
celery, onion and potato slices; season with salt and pepper to
taste.
• Roll out half of the pastry, slightly thicker than normal, to
fit the size of the casserole. Cover potato layer with the pastry,
cutting two large vents. Pour in water through the vents until
level with the pastry. Layer with the remaining fish, celery,
onion and potato to taste. Cover with top pastry crust and
again cut out two vents. Pour water in vents until level with
pastry.
• Bake pie in a preheated 350F ove
Lambs' Kidneys Villandry
Yield > 4
Servings
Ingredients :
8 x Lamb Kidneys
200 gm Minced pork or chicken
1 sm Egg yolk
1 pch Quatre-epices
200 gm Pate de foie
4 x Rashers bacon
100 ml Brandy
100 ml Creme fraiche
Method :
• This is a slightly simplified version of a recipe from the
bible of French cookery, Cuisine et vins de France, by
Curnonsky, the French gastronome and bon viveur born in
1872.
• Skin 8 lambs' kidneys, split them in half and core,
keeping the halves in pairs.
• Mix 200 g minced pork or chicken with 1 small egg yolk,
and a pinch of quatre-epices (nutmeg, cloves, cinnamon and
pepper). Have ready 200 g pate de foie. Remove rinds from 4
rashers of bacon and cut them in half.
• Take each pair of kidney halves and put a thick layer
(about 1 cm) of the mince mixture on the inside of one half
and a thick layer of the pate de foie on the other. Sandwich the
stuffed halves together gently, wrap in half a bacon rasher and
secure with one or more toothpicks. Lay the bacon and kidney
parcels in a lightly oiled dish which can go from oven to top of
the stove and bake in a very hot oven for 10-20 minutes or
until cooked through.
• Transfer the parcels to a heated serving dish and put the
baking dish on a hot plate. Deglaze the dish With 100 mL
brandy and boil hard to reduce.
• Thicken with 100 mL creme fraiche or sour cream (or use
evaporated skim milk mixed with a little cornflour), taste and
season if necessary and pour over the kidneys. Serve.
Servings
Ingredients :
8 x Lamb Kidneys
200 gm Minced pork or chicken
1 sm Egg yolk
1 pch Quatre-epices
200 gm Pate de foie
4 x Rashers bacon
100 ml Brandy
100 ml Creme fraiche
Method :
• This is a slightly simplified version of a recipe from the
bible of French cookery, Cuisine et vins de France, by
Curnonsky, the French gastronome and bon viveur born in
1872.
• Skin 8 lambs' kidneys, split them in half and core,
keeping the halves in pairs.
• Mix 200 g minced pork or chicken with 1 small egg yolk,
and a pinch of quatre-epices (nutmeg, cloves, cinnamon and
pepper). Have ready 200 g pate de foie. Remove rinds from 4
rashers of bacon and cut them in half.
• Take each pair of kidney halves and put a thick layer
(about 1 cm) of the mince mixture on the inside of one half
and a thick layer of the pate de foie on the other. Sandwich the
stuffed halves together gently, wrap in half a bacon rasher and
secure with one or more toothpicks. Lay the bacon and kidney
parcels in a lightly oiled dish which can go from oven to top of
the stove and bake in a very hot oven for 10-20 minutes or
until cooked through.
• Transfer the parcels to a heated serving dish and put the
baking dish on a hot plate. Deglaze the dish With 100 mL
brandy and boil hard to reduce.
• Thicken with 100 mL creme fraiche or sour cream (or use
evaporated skim milk mixed with a little cornflour), taste and
season if necessary and pour over the kidneys. Serve.
Lamb Loin Beauharnaise
Yield > 4
Servings
Ingredients :
2 x Lamb loins, cleaned (3 lbs)
Sauce Madere (see recipe)
Bearnaise Sauce (see recipe)
Parsley
Method :
• Prepare Sauce Madere and Bearnaise Sauce. Preheat
oven to 450 or 500F. About 20 minutes before serving time,
sear the lamb loins and then roast in an open roasting pan to
desired doneness, about 10 to 15 minutes. Remove from oven,
arrange in serving dish and cover with 2/3 of the Sauce
Madere.
• Add the remaining Sauce Madere to the Bearnaise Sauce
to make Bearnaise Sauce amd pour a strip atop the Sauce
Madere on the lamb. Garnish with parsley and serve.
• CHE
• MONTROSE, HOUSTON. WINE: CHATEAU
• MOULIN DES CARRUADES, 1974
Servings
Ingredients :
2 x Lamb loins, cleaned (3 lbs)
Sauce Madere (see recipe)
Bearnaise Sauce (see recipe)
Parsley
Method :
• Prepare Sauce Madere and Bearnaise Sauce. Preheat
oven to 450 or 500F. About 20 minutes before serving time,
sear the lamb loins and then roast in an open roasting pan to
desired doneness, about 10 to 15 minutes. Remove from oven,
arrange in serving dish and cover with 2/3 of the Sauce
Madere.
• Add the remaining Sauce Madere to the Bearnaise Sauce
to make Bearnaise Sauce amd pour a strip atop the Sauce
Madere on the lamb. Garnish with parsley and serve.
• CHE
• MONTROSE, HOUSTON. WINE: CHATEAU
• MOULIN DES CARRUADES, 1974
La Gaulette or French-Canadian Ship's Biscuit.
Yield > 2
Dozen
Ingredients :
3 cup Flour
3 tsp Baking powder
1 tsp Salt
1 tsp Sugar
1 1/2 cup Water or skim milk
2/3 cup Vegetable oil
Method :
• Mix the dry ingredients together in a bowl. Make a well
and add the liquids. Stir together just until a ball forms and
lifts from the bowl. Do not overmix. Drop by heaping
tablespoonfuls onto an ungreased cookie sheet and bake in a
preheated 400 F oven for 10 minutes. Serve hot; they are best
fresh and do not keep well.
• Minault family recipe from Roslind Eskelson Minault.
• Weller.
Dozen
Ingredients :
3 cup Flour
3 tsp Baking powder
1 tsp Salt
1 tsp Sugar
1 1/2 cup Water or skim milk
2/3 cup Vegetable oil
Method :
• Mix the dry ingredients together in a bowl. Make a well
and add the liquids. Stir together just until a ball forms and
lifts from the bowl. Do not overmix. Drop by heaping
tablespoonfuls onto an ungreased cookie sheet and bake in a
preheated 400 F oven for 10 minutes. Serve hot; they are best
fresh and do not keep well.
• Minault family recipe from Roslind Eskelson Minault.
• Weller.
Jean Chretien's Tortiere
Yield > 6
Servings
Ingredients :
1 lb Pork, ground
1 x Onion, minced
1 tsp Poultry seasoning
Salt and pepper
1 x Potato - small, cooked & mashed
Pastry,for double-crust pie
Method :
• Combine all ingredients except potato and cover with
water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add
mashed potato to meat. Pour into uncooked pie shell. Sprinkle
a bit of the liquid over the mixture.
• Cover with pie crust and crimp edges. Cook at 350F for
1/2 hour or until crust is golden.
Servings
Ingredients :
1 lb Pork, ground
1 x Onion, minced
1 tsp Poultry seasoning
Salt and pepper
1 x Potato - small, cooked & mashed
Pastry,for double-crust pie
Method :
• Combine all ingredients except potato and cover with
water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add
mashed potato to meat. Pour into uncooked pie shell. Sprinkle
a bit of the liquid over the mixture.
• Cover with pie crust and crimp edges. Cook at 350F for
1/2 hour or until crust is golden.
Jerry Orbach's Guiltless Yuletide French Frie
Yield > 4
Servings
Ingredients :
1/3 cup Olive oil
1 x Red chili pepper, seeded &
halved
1 x Green chili pepper, seeded &
halved
1 x Bay leaf
5 lrg Potatoes, sliced into 1/2"
disks
Salt & pepper, to taste
Garlic powder, to taste
1 tbl Paprika
Whole red & green chili
peppers, for garnish
Method :
• OIL (PREPARE THE NIGHT BEFORE SERVING): Pour olive
oil into a measuring cup. Add red and green chili peppers and
bay leaf. Cover cup & refrigerate overnight to flavor oil.
FRENCH FRIES: Preheat oven to 350F. Place potatoes in large
mixing bowl. Season with salt, pepper, garlic powder, and
paprika. Remove peppers and bay leaf from oil. Toss potatoes
with oil. Place in shallow baking pan. Bake for 35-40 minutes
or until golden-brown, turning several times to allow to brown
evenly and to keep from sticking. Transfer to serving platter
and garnish with whole chilies.
Servings
Ingredients :
1/3 cup Olive oil
1 x Red chili pepper, seeded &
halved
1 x Green chili pepper, seeded &
halved
1 x Bay leaf
5 lrg Potatoes, sliced into 1/2"
disks
Salt & pepper, to taste
Garlic powder, to taste
1 tbl Paprika
Whole red & green chili
peppers, for garnish
Method :
• OIL (PREPARE THE NIGHT BEFORE SERVING): Pour olive
oil into a measuring cup. Add red and green chili peppers and
bay leaf. Cover cup & refrigerate overnight to flavor oil.
FRENCH FRIES: Preheat oven to 350F. Place potatoes in large
mixing bowl. Season with salt, pepper, garlic powder, and
paprika. Remove peppers and bay leaf from oil. Toss potatoes
with oil. Place in shallow baking pan. Bake for 35-40 minutes
or until golden-brown, turning several times to allow to brown
evenly and to keep from sticking. Transfer to serving platter
and garnish with whole chilies.
Jamie's French Restaurant's Cold Avocado Soup
Yield > 2
Servings
Ingredients :
2 tbl Onions, chopped
2 x Garlic cloves, crushed
1/2 x Tomatoes
1 tsp Olive oil
1 cup Avocado pulp
1/2 tbl Lemon juice
4 dsh Chili powder
2 tbl Mayonnaise
1/2 cup Stock
1/2 cup Cream, heavy
Method :
• Saute onions and garlic in olive oil just until tender. Peel,
seed, and finely chop tomato. Add to onions and cook a few
seconds. Blend all ingredients and chill for 4-6 hours.
• Serve in bowls or cups and top with a twist of lemon or
lime peel.
Servings
Ingredients :
2 tbl Onions, chopped
2 x Garlic cloves, crushed
1/2 x Tomatoes
1 tsp Olive oil
1 cup Avocado pulp
1/2 tbl Lemon juice
4 dsh Chili powder
2 tbl Mayonnaise
1/2 cup Stock
1/2 cup Cream, heavy
Method :
• Saute onions and garlic in olive oil just until tender. Peel,
seed, and finely chop tomato. Add to onions and cook a few
seconds. Blend all ingredients and chill for 4-6 hours.
• Serve in bowls or cups and top with a twist of lemon or
lime peel.
Jamie and Betsey's French Toast
Yield > 6
Ingredients :
4 x eggs
A little milk
1 dsh Cinnamon
1 dsh Nutmeg
1 tbl maple syrup
6 slc bread
Method :
• Combine eggs, milk, cinnamon, nutmeg, and maple syrup
in a bowl and mix well. Dip one slice of bread in the egg
mixture, coating it well. Put in hot pan, cooking until the side is
browned. Flip it over and brown other side. Prepare and cook
each slice like this.
• NOTES : I've been making this recipe for 15 years, more
than half my life. Betsey and I enjoyed French toast, so we
decided to try to make our own. It was very simple in the
beginning: just eggs, cinnamon, and bread. The first
innovation was nutmeg. My favorite innovation was adding a
little real maple syrup.
• Makes for a very tasty and unique French toast! - Jamie
Brydone-Jack
Ingredients :
4 x eggs
A little milk
1 dsh Cinnamon
1 dsh Nutmeg
1 tbl maple syrup
6 slc bread
Method :
• Combine eggs, milk, cinnamon, nutmeg, and maple syrup
in a bowl and mix well. Dip one slice of bread in the egg
mixture, coating it well. Put in hot pan, cooking until the side is
browned. Flip it over and brown other side. Prepare and cook
each slice like this.
• NOTES : I've been making this recipe for 15 years, more
than half my life. Betsey and I enjoyed French toast, so we
decided to try to make our own. It was very simple in the
beginning: just eggs, cinnamon, and bread. The first
innovation was nutmeg. My favorite innovation was adding a
little real maple syrup.
• Makes for a very tasty and unique French toast! - Jamie
Brydone-Jack
Herb Crusted Filet of Beef
Yield > 0.5
cup
Ingredients :
Marinade:
2/3 cup dry French vermouth
1/4 cup Cognac (Armagnac will add
an even deeper flavor!)
3 tbl extra-virgin olive oil
1 x bay leaf
3 x cloves garlic, finely chopped
1 tbl fresh thyme, chopped
1 tbl fresh marjoram, chopped
1 x (3 lb) tenderloin of beef (fully
trimmed weight), tied to hold
shape while cooking
1 tbl unsalted butter, softened
Sea salt and freshly ground
black pepper to taste
1/2 cup cold water
1/2 cup dry (Sercial) Madeira
Herb Topping:
3 slc firm-textured white bread,
crusts removed
1/3 cup chopped fresh mixed herbs (a
combination of thyme,
marjoram and flat-leaf
parsley)
2 x or 3 large cloves of garlic,
very finely chopped
Sea salt to taste
Method :
• There are several ways to make this delicious filet
successfully. You can grill it, or you can prepare it entirely in
your oven. It can be started in the oven and finished on the
grill, or grilled first, then finished under the broiler. However
you make it, you'll get raves and applause.
• At least 2 but not more than 24 hours before you plan to
serve dinner, wipe the beef and place it in a non-reactive bowl
or deep-sided pan. Mix the marinade ingredients together and
pour it over the meat. Turn the meat over several times in the
marinade, cover and refrigerate. Turn and baste the meat
several times, until you are ready to prepare the meat for
cooking.
• Preheat your grill well ahead of cooking time (at least 15
to 20 minutes), following the manufacturer's instructions.
When the fire is ready (coals are white hot but not blazing)
drain the meat well, and dry it completely with paper towels.
Rub beef with the butter, then season generously with salt and
pepper.
• Place on the grill 2 to 3 inches above the heat source.
Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill,
or move meat to the cooler side of the fire, and cook it for 20
to 30 more minutes.
• 2a. (Alternate Oven Method) - Place in preheated 425
degree oven to sear the filet. Then reduce heat to 350 degrees
F. and continue to roast for 35 to 40 minutes. Turn the beef
several times while it is cooking, and baste each time with the
accumulating pan juices (or 1/2 cup brown stock).]
• Meanwhile, prepare the topping: Place the bread in a
food processor fitted with the metal blade and process to fine
crumbs. Add the herbs and garlic and process until well
blended. For an even finer texture, force the crumbs through a
tamis or fine mesh sieve. Season to taste with salt and white
pepper and set aside.
• Remove the filet from heat source. Place the meat on a
large, warmed platter and tent it with aluminum foil. Turn off
the oven and place the beef in the oven with the door ajar. Let
it rest for at least 25 minutes (up to 1 hour).
• (Grill Method] Prepare the sauce: Combine the reserved
marinade with 1/2 cup cold water in a saucepan. Bring to a
boil. Reduce by half. Add the Madeira.
• Lower the heat and cook until reduced by half (5 to 7
minutes). Taste for seasoning and pour into a warmed
sauceboat. Set aside and keep warm.
• 5a. [Oven Method] Prepare the sauce: Degrease the pan
drippings and place the roasting pan over moderate heat. Add
the reserved marinade with 1/2 cup cold water and deglaze the
pan, scraping up any bits that cling to the bottom. Add the
Madeira. Lower the heat and cook until reduced by half (5 to 7
minutes).
• Taste for seasoning and pour into a warmed sauceboat.
Set aside and keep warm.
• To finish the filet: [Preheat the broiler.] With your hands,
spread a thin, even layer of the parsley-crumb topping all over
the beef. Return filet to grill and brown the crust on all four
sides - 6 to 10 minutes in all. Remove from grill and carve.
Pass the sauce separately. [Place the meat about 3 inches
from the source of heat in the broiler, and broil, turning, until
the crust is golden brown, about 6 minutes total. Watch
carefully and DO NOT let it burn! Remove from the oven and
carve. Serve with the sauce.]
• Teacher's Tip: This can be a really elegant dish, so plan
your accompaniments according with the mood you wish to
achieve. Either a rice pilau or a potato gratin would be a
worthy partner. A simple buttered green vegetable, such as
fresh green beans, adds color and texture to the plate.
• Wine Tip: Although this dinner deserves the best red
wine you can afford, and my personal choice would be a Clos
de Vougeot from Burgundy, or a Willamette Valley (Oregon)
Pinot Noir, this IS summertime. That leads me to recommend a
luscious and fruity rose. There are many great - and very
affordable -roses from France, California, Spain, Portugal.
(Although roses may be pink, they bear little taste
resemblance to the icky-sweet white zinfandel.)
cup
Ingredients :
Marinade:
2/3 cup dry French vermouth
1/4 cup Cognac (Armagnac will add
an even deeper flavor!)
3 tbl extra-virgin olive oil
1 x bay leaf
3 x cloves garlic, finely chopped
1 tbl fresh thyme, chopped
1 tbl fresh marjoram, chopped
1 x (3 lb) tenderloin of beef (fully
trimmed weight), tied to hold
shape while cooking
1 tbl unsalted butter, softened
Sea salt and freshly ground
black pepper to taste
1/2 cup cold water
1/2 cup dry (Sercial) Madeira
Herb Topping:
3 slc firm-textured white bread,
crusts removed
1/3 cup chopped fresh mixed herbs (a
combination of thyme,
marjoram and flat-leaf
parsley)
2 x or 3 large cloves of garlic,
very finely chopped
Sea salt to taste
Method :
• There are several ways to make this delicious filet
successfully. You can grill it, or you can prepare it entirely in
your oven. It can be started in the oven and finished on the
grill, or grilled first, then finished under the broiler. However
you make it, you'll get raves and applause.
• At least 2 but not more than 24 hours before you plan to
serve dinner, wipe the beef and place it in a non-reactive bowl
or deep-sided pan. Mix the marinade ingredients together and
pour it over the meat. Turn the meat over several times in the
marinade, cover and refrigerate. Turn and baste the meat
several times, until you are ready to prepare the meat for
cooking.
• Preheat your grill well ahead of cooking time (at least 15
to 20 minutes), following the manufacturer's instructions.
When the fire is ready (coals are white hot but not blazing)
drain the meat well, and dry it completely with paper towels.
Rub beef with the butter, then season generously with salt and
pepper.
• Place on the grill 2 to 3 inches above the heat source.
Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill,
or move meat to the cooler side of the fire, and cook it for 20
to 30 more minutes.
• 2a. (Alternate Oven Method) - Place in preheated 425
degree oven to sear the filet. Then reduce heat to 350 degrees
F. and continue to roast for 35 to 40 minutes. Turn the beef
several times while it is cooking, and baste each time with the
accumulating pan juices (or 1/2 cup brown stock).]
• Meanwhile, prepare the topping: Place the bread in a
food processor fitted with the metal blade and process to fine
crumbs. Add the herbs and garlic and process until well
blended. For an even finer texture, force the crumbs through a
tamis or fine mesh sieve. Season to taste with salt and white
pepper and set aside.
• Remove the filet from heat source. Place the meat on a
large, warmed platter and tent it with aluminum foil. Turn off
the oven and place the beef in the oven with the door ajar. Let
it rest for at least 25 minutes (up to 1 hour).
• (Grill Method] Prepare the sauce: Combine the reserved
marinade with 1/2 cup cold water in a saucepan. Bring to a
boil. Reduce by half. Add the Madeira.
• Lower the heat and cook until reduced by half (5 to 7
minutes). Taste for seasoning and pour into a warmed
sauceboat. Set aside and keep warm.
• 5a. [Oven Method] Prepare the sauce: Degrease the pan
drippings and place the roasting pan over moderate heat. Add
the reserved marinade with 1/2 cup cold water and deglaze the
pan, scraping up any bits that cling to the bottom. Add the
Madeira. Lower the heat and cook until reduced by half (5 to 7
minutes).
• Taste for seasoning and pour into a warmed sauceboat.
Set aside and keep warm.
• To finish the filet: [Preheat the broiler.] With your hands,
spread a thin, even layer of the parsley-crumb topping all over
the beef. Return filet to grill and brown the crust on all four
sides - 6 to 10 minutes in all. Remove from grill and carve.
Pass the sauce separately. [Place the meat about 3 inches
from the source of heat in the broiler, and broil, turning, until
the crust is golden brown, about 6 minutes total. Watch
carefully and DO NOT let it burn! Remove from the oven and
carve. Serve with the sauce.]
• Teacher's Tip: This can be a really elegant dish, so plan
your accompaniments according with the mood you wish to
achieve. Either a rice pilau or a potato gratin would be a
worthy partner. A simple buttered green vegetable, such as
fresh green beans, adds color and texture to the plate.
• Wine Tip: Although this dinner deserves the best red
wine you can afford, and my personal choice would be a Clos
de Vougeot from Burgundy, or a Willamette Valley (Oregon)
Pinot Noir, this IS summertime. That leads me to recommend a
luscious and fruity rose. There are many great - and very
affordable -roses from France, California, Spain, Portugal.
(Although roses may be pink, they bear little taste
resemblance to the icky-sweet white zinfandel.)
Healthy Cheeseburger and Un-Fried French Fries
Yield > 1
servings
Ingredients :
BURGERS
1 lb Ground white turkey meat
1 tbl Spike seasoning
2 tsp Worcestershire sauce
1/4 cup Bread crumbs
1/2 cup Scallions
1/2 cup Soy sauce
4 slc Low-fat or non-fat cheese
1/2 cup Light mayonnaise
3 tbl Ketchup
1 tbl Relish
FRENCH FRIES
4 lrg Baking potatoes - cut into
sticks
2 lrg Egg whites
1 tbl Cajun seasoning
Method :
• Directions:
In a large bowl, combine the turkey meat, spike seasoning,
worcestershire sauce, bread crumbs and scallions. Form 4
patties. Spray a large skillet with cooking spray and heat until
hot. Add the patties to the hot pan and cook for 2-3 minutes.
Flip over and add the soy sauce. Cover pan and allow to
simmer until patties are cooked through. Remove lid and place
one slice cheese on each patty and allow to melt. To make the
hamburger spread, combine the mayonnaise, ketchup and
relish. Place on oven steamed buns and serve with your
favorite condiments.
• Un-Fried French Fries - Toss together the sliced potatoes
with the egg whites and cajun seasoning. Spray a cookie sheet
with vegetable spray and place the potatoes onto the sheet.
Place in a 400 degree oven for 35-40 minutes, turning often
until fries are crispy. Serve with hamburgers.
servings
Ingredients :
BURGERS
1 lb Ground white turkey meat
1 tbl Spike seasoning
2 tsp Worcestershire sauce
1/4 cup Bread crumbs
1/2 cup Scallions
1/2 cup Soy sauce
4 slc Low-fat or non-fat cheese
1/2 cup Light mayonnaise
3 tbl Ketchup
1 tbl Relish
FRENCH FRIES
4 lrg Baking potatoes - cut into
sticks
2 lrg Egg whites
1 tbl Cajun seasoning
Method :
• Directions:
In a large bowl, combine the turkey meat, spike seasoning,
worcestershire sauce, bread crumbs and scallions. Form 4
patties. Spray a large skillet with cooking spray and heat until
hot. Add the patties to the hot pan and cook for 2-3 minutes.
Flip over and add the soy sauce. Cover pan and allow to
simmer until patties are cooked through. Remove lid and place
one slice cheese on each patty and allow to melt. To make the
hamburger spread, combine the mayonnaise, ketchup and
relish. Place on oven steamed buns and serve with your
favorite condiments.
• Un-Fried French Fries - Toss together the sliced potatoes
with the egg whites and cajun seasoning. Spray a cookie sheet
with vegetable spray and place the potatoes onto the sheet.
Place in a 400 degree oven for 35-40 minutes, turning often
until fries are crispy. Serve with hamburgers.
CAESAR SALAD
You can buy commercially prepared croûtons in the supermarket,
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.
CAESAR SALAD
You can buy commercially prepared croûtons in the supermarket,
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.
but making your own is so simple and such a good way of using up
stale bread, it’s worth doing at home at least some of the time. The
bread needs to be stale because fresh bread doesn’t hold its shape
and absorbs too much oil. (Add garlic salt to hot oil or use a
flavoured oil rather than plain vegetable or sunflower oil.)
Alternatively, break up a few breadsticks, crispbakes or French
toasts to use as croûtons instead.
Caesar salad can be especially good with a ripe avocado, halved
and cubed, or cold, leftover chicken cut into chunks.
1 iceberg lettuce
3–4 slices of stale (white) bread
1 oz (25 g) Parmesan cheese
Lemon juice
2 cloves of garlic
Oil, plus olive oil
Method
1. Warm a mixture of oil (corn, sunflower or vegetable) and olive
oil in a frying pan with the crushed garlic while you remove the
crusts from the slices of stale bread and cut them into small
chunks.
2. Fry the bread over a medium heat, turning every now and again
until the croûtons are golden all over.
3. Meanwhile, wash and thoroughly dry the lettuce – wrap it in
a clean tea towel and shake it outside or over the bath if you
haven’t got a salad spinner – and shred it as finely as you can.
4. Put the lettuce in a large glass bowl; sprinkle with lemon juice
and mix with the croûtons – plus any other ingredients you’re
using – then top with the finely grated Parmesan cheese. Serve
chilled.
WALDORF SALAD
Use plain mayonnaise, or a flavoured one (see Salad Dressings).
1 lb (400–500g) green eating apples
1 British lettuce
1⁄2 head of celery
2 oz (50 g) walnuts
Lemon juice
1 tsp sugar
Mayonnaise
Method
1. Wash and cut the apples into eighths then cut each piece in
half. (Keep the fruit in a small bowl and sprinkle with lemon
juice as you go to prevent discolouration.) When all the apples
are done, sprinkle with the sugar and add a couple of
tablespoons of mayonnaise to the bowl; stir then cover with a
plate or a layer of cling film while you prepare the rest of the
ingredients.
2. Wash the lettuce and break it up with your hands, but not too
small – and don’t cut it with a knife or the leaves will discolour
around the edges and quickly go limp.
3. Top and tail the celery and cut into thin slices, removing any
loose strands.
4. Halve the walnuts then mix with the celery, adding both to the
apples with some more mayonnaise.
5. Line a large glass bowl with the lettuce and pile the apple, celery
and walnut mixture in the middle.
6. Garnish with a few crushed walnuts and serve.
1 lb (400–500g) green eating apples
1 British lettuce
1⁄2 head of celery
2 oz (50 g) walnuts
Lemon juice
1 tsp sugar
Mayonnaise
Method
1. Wash and cut the apples into eighths then cut each piece in
half. (Keep the fruit in a small bowl and sprinkle with lemon
juice as you go to prevent discolouration.) When all the apples
are done, sprinkle with the sugar and add a couple of
tablespoons of mayonnaise to the bowl; stir then cover with a
plate or a layer of cling film while you prepare the rest of the
ingredients.
2. Wash the lettuce and break it up with your hands, but not too
small – and don’t cut it with a knife or the leaves will discolour
around the edges and quickly go limp.
3. Top and tail the celery and cut into thin slices, removing any
loose strands.
4. Halve the walnuts then mix with the celery, adding both to the
apples with some more mayonnaise.
5. Line a large glass bowl with the lettuce and pile the apple, celery
and walnut mixture in the middle.
6. Garnish with a few crushed walnuts and serve.
SALADE NIÇOISE
This is quite similar to Greek salad, which would be made with
cubes of feta cheese and green peppers instead of tuna and hardboiled
eggs, and dressed with lots of lemon juice, salt and black
pepper rather than herbs and vinaigrette.
1 large or 2 small tins of tuna
4–6 tomatoes
1⁄2 cucumber
1⁄2 lb (225 g) French beans
4 hard-boiled eggs
1⁄2 small tub of pitted black olives
1⁄2 tin of anchovy fillets
1 tbsp parsley
1 tbsp basil
Garlic vinaigrette
Method
1. Hard-boil the eggs for about 10 minutes while you prepare the
rest of the ingredients.
2. Drain the tin(s) of tuna and flake into fairly large chunks in a
large salad bowl.
3. Top and tail the French beans and cook in the microwave (or
according to the instructions on the packet) then allow them to
cool completely.
4. Cut the tomatoes into wedges and thinly slice the cucumber
then add to the bowl with the beans and herbs.
5. Slice the cold hard-boiled eggs and add to the bowl; mix
everything together gently – don’t break the eggs and tuna up
completely and turn the whole lot into mush.
6. Garnish with olives and anchovies cut into thin strips and
arranged in a criss-cross pattern over the top. Pour a little
dressing over the salad at the end and serve the remainder of
the dressing separately.
cubes of feta cheese and green peppers instead of tuna and hardboiled
eggs, and dressed with lots of lemon juice, salt and black
pepper rather than herbs and vinaigrette.
1 large or 2 small tins of tuna
4–6 tomatoes
1⁄2 cucumber
1⁄2 lb (225 g) French beans
4 hard-boiled eggs
1⁄2 small tub of pitted black olives
1⁄2 tin of anchovy fillets
1 tbsp parsley
1 tbsp basil
Garlic vinaigrette
Method
1. Hard-boil the eggs for about 10 minutes while you prepare the
rest of the ingredients.
2. Drain the tin(s) of tuna and flake into fairly large chunks in a
large salad bowl.
3. Top and tail the French beans and cook in the microwave (or
according to the instructions on the packet) then allow them to
cool completely.
4. Cut the tomatoes into wedges and thinly slice the cucumber
then add to the bowl with the beans and herbs.
5. Slice the cold hard-boiled eggs and add to the bowl; mix
everything together gently – don’t break the eggs and tuna up
completely and turn the whole lot into mush.
6. Garnish with olives and anchovies cut into thin strips and
arranged in a criss-cross pattern over the top. Pour a little
dressing over the salad at the end and serve the remainder of
the dressing separately.
FALAFEL
Don’t try and use tinned or cooked chickpeas for this, they really
do need to be fresh and raw.
1 mug of dried chickpeas
1 tbsp gram (or plain) flour
1 oz (25 g) butter
1 tsp each of: garlic salt, onion salt, coriander, cumin, parsley
1⁄2 tsp cayenne pepper
Oil
Method
1. Soak the chickpeas in a bowl of cold water overnight then rinse,
drain and blend in a food processor.
2. Put the chickpeas in a bowl with the flour, spices and melted
butter and leave to stand for about 20 minutes.
3. Shape the mixture into small balls with your damp hands.
Don’t try and use flour; it only makes a mess and stops the
mixture binding properly. (Keep a small bowl of cold water on
the side so you can keep wetting your hands as you go.) But if
you still have trouble getting the falafel to bind, add a little more
flour to the mixture itself. That should do the trick.
4. Meanwhile, in a large pan heat enough oil to completely cover
the falafel. Deep fry for a few minutes until golden brown and
drain on kitchen paper.
Tip
If you like to use fresh chickpeas, split peas, beans and
lentils but keep forgetting to soak them the night before,
do a whole load at the weekend then put them into
labelled food bags and freeze. That way you can cook
them straight from the freezer whenever you need them.
do need to be fresh and raw.
1 mug of dried chickpeas
1 tbsp gram (or plain) flour
1 oz (25 g) butter
1 tsp each of: garlic salt, onion salt, coriander, cumin, parsley
1⁄2 tsp cayenne pepper
Oil
Method
1. Soak the chickpeas in a bowl of cold water overnight then rinse,
drain and blend in a food processor.
2. Put the chickpeas in a bowl with the flour, spices and melted
butter and leave to stand for about 20 minutes.
3. Shape the mixture into small balls with your damp hands.
Don’t try and use flour; it only makes a mess and stops the
mixture binding properly. (Keep a small bowl of cold water on
the side so you can keep wetting your hands as you go.) But if
you still have trouble getting the falafel to bind, add a little more
flour to the mixture itself. That should do the trick.
4. Meanwhile, in a large pan heat enough oil to completely cover
the falafel. Deep fry for a few minutes until golden brown and
drain on kitchen paper.
Tip
If you like to use fresh chickpeas, split peas, beans and
lentils but keep forgetting to soak them the night before,
do a whole load at the weekend then put them into
labelled food bags and freeze. That way you can cook
them straight from the freezer whenever you need them.
HOT TOMATO JELLY
Tomato jelly is nice chopped and served with hot sausages and
rice, curried chicken, or shellfish in a thick mayonnaise-type sauce.
It would also make a very low-calorie starter on its own, or as an
alternative to the shredded lettuce in a prawn cocktail – and it
doesn’t have to be ‘hot’ either; if you don’t like Tabasco sauce, leave
it out, although I think it’s a bit bland and boring without.
Alternatively, make the jelly in a ring tin then turn out onto a
plate when set and fill with any of the foods mentioned above, in
which case you’d better double up the quantities below as this
amount of jelly probably wouldn’t be enough for most ring tins.
1 tin of plum tomatoes
1⁄2 sachet of powdered gelatine
1⁄4 pint (150 ml) boiling water
Tabasco sauce
Worcestershire sauce
Celery, onion or garlic salt
1 tsp sugar
(Basil, parsley, chives, Herbes de Provence)
Method
1. Purée the tomatoes in a blender or food processor with all the
other ingredients, except the gelatine.
2. Dissolve 1⁄2 sachet of gelatine in 1⁄4 pint (150 ml) of water, or
according to the instructions on the packet. The water needs to
be very hot in order to dissolve the gelatine crystals properly
and the best way to do this is to make it up in a bowl over a
saucepan of boiling water. Always add the gelatine to the water,
not the other way round, and stir well with a fork for about a
minute.
3. Pour the puréed tomatoes into a bowl and thoroughly mix in
the gelatine.
4. Leave to set in the fridge for at least 2 hours.
rice, curried chicken, or shellfish in a thick mayonnaise-type sauce.
It would also make a very low-calorie starter on its own, or as an
alternative to the shredded lettuce in a prawn cocktail – and it
doesn’t have to be ‘hot’ either; if you don’t like Tabasco sauce, leave
it out, although I think it’s a bit bland and boring without.
Alternatively, make the jelly in a ring tin then turn out onto a
plate when set and fill with any of the foods mentioned above, in
which case you’d better double up the quantities below as this
amount of jelly probably wouldn’t be enough for most ring tins.
1 tin of plum tomatoes
1⁄2 sachet of powdered gelatine
1⁄4 pint (150 ml) boiling water
Tabasco sauce
Worcestershire sauce
Celery, onion or garlic salt
1 tsp sugar
(Basil, parsley, chives, Herbes de Provence)
Method
1. Purée the tomatoes in a blender or food processor with all the
other ingredients, except the gelatine.
2. Dissolve 1⁄2 sachet of gelatine in 1⁄4 pint (150 ml) of water, or
according to the instructions on the packet. The water needs to
be very hot in order to dissolve the gelatine crystals properly
and the best way to do this is to make it up in a bowl over a
saucepan of boiling water. Always add the gelatine to the water,
not the other way round, and stir well with a fork for about a
minute.
3. Pour the puréed tomatoes into a bowl and thoroughly mix in
the gelatine.
4. Leave to set in the fridge for at least 2 hours.
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