- Baked Goods Recipes
-
1 Stick Butter — Softened 3/4 C Granulated Sugar 2 Eggs — Beaten 1 Tbsp Vanilla Extract 1 3/4 C King Arthur Unbleached All-Purpose Flour 1/2 Tbsp Coriander — Or Cardamom 1/2 Tsp Salt 1 Tbsp Baking Powder 1 C Fresh Pitted Cherries — *Note This recipe uses coriander, the seed of the cilantro plant. {More...}
- Baked Goods Recipes
-
1 flaky pasty crust (single) 3 eggs 1 c light brown sugar — packed 1 c maple syrup — pure 4 TB butter, unsalted — melted 1/4 ts salt 1 ts vanilla extract 2 c pecans — coarsely chopped Lightly grease a ten-inch pie pan and put the pie crust in. Set the oven at {More...}
- Appetizer Recipes
-
2 md Eggplants Olive oil 1 md Tomato, chopped Salt & Pepper 1/4 ts Allspice 1/2 ts Parsley 1 tb Currants, soaked in cold -water 30 minutes 1 Clove garlic 1 Bay Leaf Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. {More...}
- Baked Chicken Recipes
-
Yield: 6 servings 4 lb Chicken 1 tb Fresh chopped parsley 1 ts Dried thyme 2 tb Olive oil 1/2 ts Dried tarragon 1 tb Lemon juice Salt, pepper and paprika Remove giblets from chicken save for another use. Rinse chicken and pat dry. Stuff loosely with fresh parsley. Combine oil, juice, chopped parsley, thyme {More...}
- Baked Goods Recipes
-
20 ounces bittersweet dark chocolate 1 1/4 cups superfine sugar 1 pound unsalted butter 2 ounces Grand Marnier 10 egg yolks — room temperature 10 egg whites — room temperature 1/4 cup superfine sugar powdered sugar Melt chocolate in top of double boiler over very low heat. When chocolate has melted, whisk in 1.25 cups {More...}
- Appetizer Recipes
-
Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar ————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The {More...}
- Appetizer Recipes
-
100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
-
100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
-
1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
-
1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
-
6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
-
6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
-
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
-
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
-
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
