recipes & cooking tips

Nantes - a port city in western France on the Loire estuary - famous white cream.

this sauce is splendid for serving along with fish dishes.
its a robichon recipe.

ingredients
4 challots
100 cc white muscat wine
20 cc red wine vinegar
150 cc butter - diced and very cold (keep it in the fridge until preperation)

preperation
fine cut 4 challots
add them into a pot
add the white wine and vinegar
and salt and pepper
simmer until almost no fluids remain
add two tablespoon of water
take the butter out of the fridge, add the butter cubes slowly while mixing

if this sauce is waiting for the main dish, keep it on very small heat source, but it must not get to a boiling poiint.


tags: cooking, recipes, french cuisine

Oh my my. This Recipe is a perfect 10 minutes appetizer. Easy to make, delicious vegetarian dish. Who said that vegetarians have to be stuck with boaring dishes?

Stuffed Pears - feeds 4 (or 2 hungry ones)

Ingredients
2 mid-sized pears
sugar
salt
parmesan cheese
balsamic vinegar (red)
goat cheese spread (fat) - very common here in the mediterranean. If you have trouble getting it in the US, replace with any white cream cheese, but expect sub-optimal results.

Preperation
1. cut each pear in half, driving the knife from the top of the pear to its wider bottom.
2. with a spoon, gently remove the pear's seeds and hard stuff that run from its head to bottom, make room for the cheese filling.
3. spread some salt and sugar on the space you have just created with the spoon.
4. with the spoon, fill the space with the cream goat cheese. The chees should fill the space, and should not be filled more than the pears hieght.
5. with a peeler, peel four very thin slices of parmesan cheese. place a slice on each pear.
6. sparkle some sugar over the parmesan
7. sparkle 3 drops of fine olive oil over the sparkeled sugar.
8. place in a pre-heated over (180 celsius - 356 farenheit) for about 10 minutes, until the cheese form boils on top.
9. remove from oven, sparkle 3 drops of balsamic vinegar on each pair.
10. serve on a green leaves bedding.

You will enjoy!.




tags: cooking, recipes, french cuisine