Search Results (45 found)
cooking.nytimes.com
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
cooking.nytimes.com
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
www.allrecipes.com
Serve this simple cream sauce, made with shrimp and mushrooms, over any grilled, blackened, steamed, pan fried fish. Great idea for a romantic candlelight dinner for two.
Serve this simple cream sauce, made with shrimp and mushrooms, over any grilled, blackened, steamed, pan fried fish. Great idea for a romantic candlelight dinner for two.
cooking.nytimes.com
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
Ingredients:
filets, water, truffle, truffles, butter, vegetable oil, french bread, foie gras, madeira
cooking.nytimes.com
According to his great-grandson, Cedric, Charles Dickens ââloved the ritual of mixing the evening glass of Gin Punch, which he performed with all the energy and discrimination of Mr Micawber.ââ You may recall that, in ââDavid Copperfield,ââ Wilkins Micawber is uplifted by a humble gin punch: ââI never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning spirit, and the steam of boiling water, as Mr Micawber did that afternoon.â Although this is called a punch, note that itâs a serving for one â but don't let that stop you from making it for company
According to his great-grandson, Cedric, Charles Dickens ââloved the ritual of mixing the evening glass of Gin Punch, which he performed with all the energy and discrimination of Mr Micawber.ââ You may recall that, in ââDavid Copperfield,ââ Wilkins Micawber is uplifted by a humble gin punch: ââI never saw a man so thoroughly enjoy himself amid the fragrance of lemon-peel and sugar, the odour of burning spirit, and the steam of boiling water, as Mr Micawber did that afternoon.â Although this is called a punch, note that itâs a serving for one â but don't let that stop you from making it for company
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A basic version of roast goose served with port gravy.
A basic version of roast goose served with port gravy.
www.allrecipes.com
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Ingredients:
egg yolks, heavy cream, margarine, dry sherry, salt, cayenne pepper, nutmeg, lobster meat
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
www.foodnetwork.com
Get Demi-Glace Recipe from Food Network
Get Demi-Glace Recipe from Food Network