Sauce Maltaise

Sauce Maltaise

Orange flavored Sauce Hollandaise is a variation of Hollandaise. Perfect on steamed white asparagus! This is a great classic it is perfect with early small spring asparagus as well as with many other vegetables. It is great  many grilled or poached fish.

Use  the Hollandaise Recipe minus the lemon juice.

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Navarin Printanier – Lamb Stew

Navarin Printanier – Lamb Stew

This is one of my most prepared recipes at home. It is one of my most reliable dishes when friends come over for an inexpensive but hearty meal during the cold months or any time of the year. It takes a good hour to get it all together but after that the oven does the rest of the work.

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4 Herb Roasted Chicken

4 Herb Roasted Chicken

This is a real old classic using fresh herbs I had on the balcony. It takes about 15 minutes to prepare the chicken and 1 hour to cook it. You will love this recipe.

Serves 2 to 4 depending. Here at our house it serves 4 for dinner or 2 for dinner with leftovers for 2 lunches or enough for 2 lunch size salads.

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Posted in Chicken and other Birds, Poultry
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Hollandaise Sauce

Hollandaise Sauce

Hollandaise is one of the most classic of sauces and is one of the most famous from the French kitchen. Buttery and tangy with a little lemon its perfect for most fish dishes, most vegetables and is particularly good on green and white asparagus. My favorite is Eggs Benedict.

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Warm Potato Salad with Soft Cheese and Scallion

Warm Potato Salad with Soft Cheese and Scallion

This is a very simple and delicious potato salad. I find its good for the colder weather as well because you serve it warm instead of cold.

This will make enough for about 6 people depending what what you are serving with it.

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Posted in Potatoes, Slaws & Salads
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Long Simmered Leg of Pork

Long Simmered Leg of Pork:

I have to say that it is really a terrific cut of meat, it is inexpensive, tastes great. The fat content keeps the meat soft, tender and moist. One of these legs should give you 6-8 very generous portions.

An average leg of pork cut like this will be about 2 kilos or 3 1/2 pounds and yield about half that amount of useable meat.

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Quiche Lorraine

Quiche Lorraine / Leek and Bacon

This is a far cry from the horrible cheese pies you get here in almost every so called Cafe. Rich and creamy with almost sweet leeks this is one of the best basic quiche recipes you can have.

You will need to get my Pate Brisee recipe for the crust.

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Posted in Savory Pies or Tarts
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Mackerel with Horseradish Cream

Mackerel with Horseradish Cream

Another very quick and easy canape. Everything you need can be bought in almost any supermarket.

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Potato Pancakes with Smoked Salmon Canapes

Potato Pancakes with Smoked Salmon Canapes

Once the pancakes are made, a large tray of these can be made in minutes and make a pretty impressive presentation.

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Raspberry Sauce

This is one of those few times when frozen berries really come in handy. They are usually not the best quality, meaning not picked at the best time. So they can be a bit tart. Adjust your sugar accordingly. The sweetness of this recipe I think is somewhere in the middle as I don’t like very sweet things so much.

Posted in Fruit Sauces


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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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