Catering
- Appetizers (3)
- Desserts (8)
- French Cooking (12)
- International cooking (4)
- Salads (4)
- Salted Pies (6)
- Gratins and Sides (6)
- Verrines (1)
French Cooking Lessons
-
Saumon en croute (Salmon in puffed pastry)
(08/12/2009
posted in: French Cooking
)
What an elegant entrée, this salmon cooked in a fish-shaped puffed pastry. This is an excellent blend of salmon, spinach, creamy herb sauce and puff pastry. For a dinner party or buffet dish ... -
Steak tartare (Raw ground beef)
(07/12/2009
posted in: French Cooking
)
Steak tartare is a meat dish made from finely chopped or ground raw beef. It is often served with onions, garlic, capers, herbs and seasonings (the latter typically incorporating fresh ground ... -
Le Grand Aioli
(06/12/2009
posted in: French Cooking
)
Aioli is a sauce made of garlic and olive oil. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons. In Provence, aioli (or more formally, Le Grand Aïoli) also ... -
Poulet basquaise (Basque chicken)
(05/12/2009
posted in: French Cooking
)
This chicken recipe is originating from the South-West of France, close to the spanish border. This classic recipe uses the traditional Basque ingredients of ham, bell peppers, and smoky paprika. ... -
Picadillo
(10/10/2009
posted in: International cooking
)
This is one of the most popular cuban dishes. The ground beef seasoned with herbs and a lot od various flavors, is served with black beans and fried plantains. $ 18.00 per person Minimum 4 guests. ...
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