Recipe Library

Recipes Library

Pick, Choose & Modify (Special Requests Welcome)

A-
Apple tart with puff pastry ( band)
Apple caramelized tart : Tatin .
Asparagus flan “ custard “; as appetizer & garnish
Apples . Baked with cinnamon stick & sirop.

B-
Bechamel ( white sauce classic – milk & roux)
Beer Bread , bread making part #2 .”Pain de Campagne”
Beurre – blanc Sauce . ( white butter sauce )
Blanquette of Veal or poultry – ( fricassee mix )
Beef a la “ Bourguignonne “ classic burgundy dish “
Braised Pork Loin w. cabbages and sausages .
Broccoli creamy soup ( vegetarian )
Bruxell sprouts au gratin or sauteed w. bacon .
Bread making part #1 ( the starter )

C-
Cassoulet simplified “version rapid “
Cauliflower : creamy soup( vegetarian ) -…. au gratin – polonaise .
Cheese platter ( domestic & imported cheeses) for reception/pot luck .
Cheese souffle ( as appetizer )
Chicken curry salad with pineapple base.
Chicken Breast ( supreme) sauteed forester ( with assorted fresh mushrooms )
Chicken Breast “ Paillard” Flatten-Grilled-roulade & Suffed – etc…..
Chicken supreme with brandy mushroom sauce.
Chicken ( baby : 2 ½ lbs ) fresh – Butterfly , Grilled or sauteed. Herb butter.
Chicken supreme with tarragon & shallot sauce + dijon mustarde .
Chicken , whole Fresh :3 ½ lbs – trusted and roasted – easy step .
Chocolate souffle classic.
Chocolate Mousse with grand-Marnier Liquor .
Citrus , classic vinaigrette .
Clafoutis , south of France cherry pie.
Coq au vin – quartered chicken ,braised with burgundy wine + garnish.
Cordon Bleu , weal or chicken paillarde sauteed with sage ,
Creme-Brulee .
Cream caramel
Cream Anglaise (custard dessert sauce )
Cream Patissiere ( classic start for dessert souffle or other garnish )
Crepes Batter – traditional . for suzette and more……..
Cucumber salad with fresh dill + citrus vinaigrette .

D-
Daily food grocery planning .
Dessert “ Omelet “ caramelized and Flambeed )
Duck roasted – Braised B a l’orange sauce –
Duck Breast ( magret )sauteed w. GreenPepperCorn Sauce.

E –
Egg-sponge Cake ( appetizer)
Egg plante roasted serve with olive oil garlic and Goat Cheese .
Fresh Fig with goat cheese and Basil ( hors d’oeuvre )

F-
Fish with Champagne sauce – Fresh filet ( braised with white wine )
Fresh Mussels a la mariniere . garlic sauce .
French Onion soup , Glazed with crouton and swiss cheese
Floating Island , creamAnglaise + almond+ caramel .
Flourless Chocolate cake
Fish “ chermoula “ whole fish , roated .
Fresh Pasta dough a la minute – and go .

G –
Gazpacho maloiseau ( all vegetarian ) cold appetizer soup)
Gnocchi : romaine – –Nicoise – with semolina flour .
Gougeres , Cheese puff .
Grand-Mere quartred chicken , garnish en fricassee .
Great Northern bean ragout . Or : any other legumes .
Guacamole , many version ………….

H –
Hollandaise sauce ( mother sauce , make 5 other varieties )
hazelnut orange carrot cake ….
Hors d’oeuvre serie ( colds – warms ) endless option.

I –

J-
Jambalaya “ baton rouge .LA. Style.
K-
korean sweet potato buiscuits.
KitchenConsulTech.com your only trusty source of good health.

L-
Lamb & Potato ragout
Lamb leg . Roasted a la Provancale ( garlic herb de provance … )
Lamb Rack , roasted crusty Provencal mix.
Lamb stew . shoulder , Braised with white wine + spring vegetables.
Lobster Thermidor ( rice pilaf+tarragon herb sauce – + Gratinee.

M-
Macaroon – many versions ……………………………
Mango & avocado salsa
Melon ( cantaloup ) with prosciutto ham ( appetizer – hors d’oeuvre )
Monk-Fish medallion civet , braised w. Red wine + glazed garnish )
Mushrooms stuffed Crepes ( savory ) Gratinee .
Mussels canapes – ( larges , half shell : vinaigret-salsa- garlic butter…
N-
Nicoise salade – south of France classic , with Tuna.

O –
P-
Paillettes au Parmesan – crusty cheese sticks. ( hors d’oeuvre-aperitif-cocktail )
Pasta salad – vinaigret base endless version. …….
Pear , poached with red wine – reduction sauce .
Pie short daugh ( pate brisee marie louise ) for quiche- pies etc….
Polanta with ratatouille ragout mix.
Pork loin with sauerkrout & kielbasa -potato.
Pork tenderloin with red wine , plum and rosemary sauce
Poach whole egg for : benedictine – salad garnish – etc….
Potage Fermiere : assorted Fresh vegetarian soup .
Potato au gratin . Thin scallop potation ,baked with swiss cheese.
Potato gauffrette and avocado cake
Potato galettes. Crusty.
Puff dough on a making .

Q-
Quinoa , pilaff . with bell pepper and garlic.

R –
raspberry cream brulee
raspberry “ napoleon “ puff dough + Chantilly cream “
Ratatouille nicoise classic .
Ratatouille short step.
Rice pilaf original . Vegetarian + herbs flavor
Risotto classic ( plain- shiitake- etc….. )
Roasted duck legs “ grand-mere “ garnish .
Rocquefort cheese and poached pear toast.
Royal mix mixture for quiches.
Roux ; making : white – blond- & brown roux.

S-
Salmon en croute ( baked with puff dough ) plain or sea-food stuffing.
Salmon in Papillotte . Fresh dill and butter sauce .
Scampis = shrimps .. with fennel and pernod liquor .
Sea-scallops – so many version. Sauteed ,
Skate wing – sauteed with lemon caper black butter sauce .
Skirt steak roulade ( stuffed – of your choice )
Sole filet , “ dieppoise “ fresh filet – fresh mussel-mushrooms- etc..
steak au poivre , white wine- brandy cream sauce .
Steak sauteed “ aux appetits “ N.Y . schallots + fresh fines herbs.

T-
Tartar with fresh Tuna sea scallop citrus-olive oil.
Tarte aux poires “ Bourdaloue “
tarte aux apricots . ( pate brisee base )
Tarte Tatin : caramelized apple up-side-down
Tomato concasse ( classic )
Trout , whole trout ) headless with sea-food mousse ( braised )
Trout sauteed meuniere or Grenobloise .

U-

V-
vinaigret & fresh mayonaise classic , with many option of flavor .
When I grill my steak !!!! tips from chef michel

W- Z-
zucchini bread.

 

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