Filet Mignon With Bordelaise Miguel Escobar, Executive Chef for the Ravinia Bistro, presents the following recipe: Pan seared to perfection, sitting on toasted...
I found the following on another list serve and I think it might be a translation from French. It seemed appropriate for Feb. 2. Navette à la Fleur d'Oranger ...
Source: Orlando Sentinal, March 21, 2002 Ingredients: 5 tablespoons butter 1 cup light brown sugar 2 tablespoons light corn syrup 1/2 cup heavy cream 1-3/4...
Avocado and Mango Crème Brûlée "First-place winner in the avocado cook-off during Rice Epicurean's California Food & Wine Experience. The recipe is from...
Coeurs à la crème au chocolat (Chocolate Cream Hearts) Adapted from Mackley & Handslip Ingredients: 1 cup cottage cheese or ricotta cheese 1/3 cup powdered...
Fromage Blanc Ice Cream with Cherry Sauce Ingredients: for Simple Syrup- 2 cups cold water 2/3 cup sugar zest of 2 lemons, cut in 1/4" thick strips for ice...
Saffron Creme Brulee Pie from ""Secrets of Saffron" by Pat Willard for the crust- Ingredients: 2 cups cookie crumbs (any kind) vanilla wafers and biscotti work...
Schwenkfelder Cake from "Secrets of Saffron" by Pat Willard "The saffron flavor in the cake is very light but unmistakable, and it's quite lovely with the...
This message is about Human beings, Democracy, UNHCR, Refugees, The Iraqis, Islam, Kurds, Human rights, Respect, Money, Donations, Angelina Jolie, Pavarotti,...
umacr77@...
Mar 4, 2005 6:44 pm
587
Salade de Homard (Lobster Salad) Served at the Belgium Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html 6 cups cooked, chopped...
Chateaubriand Served at the Belgian Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html Ingredients: 2 - 2 1/2 lb. trimmed...
Chateaubriand Served at the Belgian Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html Ingredients: 2 - 2 1/2 lb. trimmed...
Laitues Braisees (Braised Lettuce) Served at the Belgian Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html 8 medium to small...
Petits Pois a l'ancienne Served at the Belgian Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html "This traditional French recipe...
Souffle Glace (Ice cream Souffle with Hot Raspberry Sauce) Served at the Belgian Restaurant at the 1939 World's Fair Ingredients: 1 qt. vanilla ice cream,...
Baba au Rhum Served at the Belgian Restaurant at the 1939 World's Fair http://www.armchair.com/recipe/fair39a.html Ingredients: 1 package (18-1/2 oz.) yellow...
Crème au Caramel (Caramel Custard) This is a very popular dessert in France. The recipe might seem a bit complicated but I am sure that once you understand...
Escalopes de Veau Served at the Belgian Restaurant at the 1939 World's Fair Ingredients: 1 lb veal cutlets pounded very thin, abt 1/8" thick 1 cup flour salt...
Brie & Herb Quiche A creamy, subtly flavoured quiche, ideal for lunchtimes served with a crisp green salad. For best results prepare in foil base. Ingredients ...
Marinated Shrimp with Champagne Beurre Blanc The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with...
Amazing Chocolate Terrine recipe by Gale Gand The Food Network "It lends itself well to many chocolates (dark - not milk) and thetype you choose will...
Bayonne Ham and Sheep's Milk Cheese Terrine Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco....
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