If you decide to make this, ask your houseguests if they have ever had duck liver pate. If they say no, tell them, “then you are in for a treat!” You aren’t technically lying, because you didn’t say “this is duck liver pate”. And, you've just brightened their day because they get to tell their...
I´ve found a wonderful supplier that sells me whole sides of salmon, cleaned, no bones, just the skin. I cut the salmon into portions and freeze it, just perfect for a Sunday lunch. I´m adventurous with my sauces, but the wife likes something really simple, so here´s the recipe for today´s...
These light, delicious homemade crêpes are perfect for savory toppings or fillings.
Recipe - White Wine Crêpes for Savory Filling
After preparing the crêpes, they can be covered with foil and placed on a baking sheet in the oven on a very low temperature to stay warm until you are ready for the...
It's not a traditional soubise since it uses bacon grease instead of butter, but it came out really good.
Serves 2 generously
4 slices thick cut bacon
1/2 pound scallions, spring onions or leeks
1/2 pound fennel bulb plus fronds for garnish
1/2 cup white wine
1/8 tsp baking soda
1/2 cup heavy...
2-1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
salt and pepper
1 lb Reblochon-style cheese, sliced
1. Preheat the oven to 350F. Place the potatoes in a pot, cover with water, and...
3TB unsalted butter
8 thin or 4 fat pork sausages
2 onions, chopped
2 shallots, finely chopped
1 TB AP/plain flour
1-1/2 cups/375ml white wine
Handful of chopped fresh parsley
Melt the butter in a large skillet. Prick the sausages with a fork to...
FROMAGE FORT (STRONG CHEESE)
Makes 4 Servings
8oz cheese pieces
1 garlic clove
1/4 cup dry white wine
Salt (if needed)
Place the cheese, garlic, wine, and a good grind of black pepper into the bowl of a food processor. Process for 30 seconds or so, until...