Roast Leg of Lamb with Rosemary Marinade & Roasted Vegetables

Lamb leg is considered the choicest cut for roasting, although a boned shoulder or a rack of lamb is also delicious. Legs are usually sold range in weight from 5 to 10 pounds. You may have the leg prepared couple different ways for your cooking. A French way - leg has the shank bone left in and trimmed. An American way - the shank bone is removed, and the meat turned under and either tied or secured with a skewer. If you have trouble carving a leg of lamb, have the shank bone left in, the other bones removed, and the roast rolled and tied. This gives you even slices and presents no trouble at table to the carver.

Braised Rabbit with Mustard - Lapin a La Moutarde

This historically traditional French dish is sure to climb into a top spot on anyone's favorite comfort food list. My own personal experience at BOUCHON had inspired me to bring this amazing dish to life. With simple fresh ingredients, I was able to perfectly compliment the Rabbit's flavors, which always are a welcomed change from our typical everyday sources of protein. Easy to make, without being too fancy, yet fit for every occasion or holiday. Enjoy!

Homemade Beet Pasta & SAVORA GIVEAWAY

This is a colorful pasta, made from roasted beets with a sweet aftertaste and a lovely bright color that marries best with cheese sauce and fresh herbs thats show off its beauty. Small beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.

Spring Strawberry Tapioca Soup

This winter has been so long with a lot of snow and cold nasty winds. Sometimes snow turned into rain which froze and turned back into snow. I don't mind winter and I love snow days when fluffs are falling and covers trees and roofs of our houses. Snow days mean no school for kids and many cups of hot coco by the fireplace. But this winter was too cold and too unpleasant and I am tired of it. I need spring badly and I miss long walks in a park with my lovely daughter. Where are those yellow flowers you can see in March? Where are green leaves?

Kasha Cakes with Mushroom Sauce

Made from buckwheat, kasha has very nutty taste. Here, it is combined with a fragrant parsley, scallions and carrots, and formed into small cakes. Serving with mushrooms sauce these kasha cakes made an excellent lunch or a tempting appetizer.

Poached Pears in Spicy Apple Wine

This makes a very pretty dessert for Holiday dinner, as the pears take on a extra gold color from the wine.

Roasted Rolled Turkey Breast with Garlic & Herbs

We have four people in our family and for us to cook the whole turkey for Thanksgiving is never "too much". But if you would like to cook something different or have decided not to cook the whole bird, here is a time saving substitute. Roasting the breast on its own will ensure moist, tender meat. This recipe gives it a lot of flavor using lemon juice, garlic and fresh herbs.

Braised Artichokes with Onions & Bacon

Artichokes make a delicious addition to vegetable dinners and company lunches. Globe Artichokes - sometimes called the French Artichokes is in reality the bud of a thistle-like flower which is as decorative as the bud is palatable. A choice artichoke should have bright green leaves rather closely packed. Rusty spots or widely separated leaves indicate age or injury. The very small artichokes may be trimmed for artichoke hearts or used as small cups to hold hors d'oeuvres or hot food.

Avocado-Egg Salad & Poached Salmon Sandwich

Succulent poached salmon and eggs combined with creamy avocado, sautéed onions and fresh basil makes a substantial sandwich. The ingredients all blend together perfectly to create a gourmet-tasting experience. This sandwich takes a little work to prepare, but is not short on taste. It can be served warm or chilled.

Pan-fried Lemon Bluefish with Caper-Tomato Salsa

Pan-fried Lemon Bluefish with Caper-Tomato Salsa & Thyme - a simple, yet colorful presented recipe with enough acidity of lemon juice and white wine, to cut the richness and enhance the flavor of the bluefish.

Mushrooms with Garlic & Parsley - Spicy & Succulent Appetizer

Here is a good and simple mushroom dish to keep in mind when planning company meals. Mushrooms are particularly attractive set around the roast chicken as a garnish. The mushrooms can be prepared ahead of time and serve at room temperature.

Red Beet Pancakes with Sweet Grape Sauce

My family loves beets and I cook them quite often. In my recipe box I got "Roasted beets", "Whole Wheat Linguine with Roasted Beet Puree", "Pickled beets" and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist :) What can I say...? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes :) Don't believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!

Shrimp with Lemon & Garlic Sauce over Pappardelle Pasta and Giveaway

There's just something about the experience of eating a plate of noodles that makes you want more.

Shrimp with Lemon and Garlic Sauce over Pappardelle Pasta is one of the favorite Italian way of serving pappardelle. This sauce can also be used with any other fresh or dried broad noodles. Bear in mind that, other than during springtime when fresh English peas are at their peak of season, you are best off making this dish with frozen peas; look for a good brand of frozen petite peas, which should have excellent flavor and texture in the finished sauce.

Pan-fried Basa with Tomato & Mango Sauce

I love cooking with fruit, especially mango, and Basa cooked like this is fantastic. I am thinking about Caribbean Islands. Where would you like to go on your next vacation? Hopefully, this recipe will bring a little sunshine to your table -)

Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.



Ingredients:

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 1 yellow onion, peeled and chopped
• 1/2 green sweet bell pepper, seeded and chopped
• 3 ribs celery, chopped
• 3 cloves garlic, peeled and crushed
• 3 Tbsp. tomato paste
• 1 1/4 cup chicken or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 Tbsp. whole basil leaves
• 1 Tbsp. whole thyme leaves
• 1 Tbsp. plus 1/2 tsp Tabasco
• 1/4 tsp freshly ground black pepper
• 1 tsp salt
• 4 green onions, chopped
• 1 1/2 pounds shrimp, peeled and uncooked
• cooked rice for serving

Directions:

Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.

Salmon Soufflé and Scheurebe

This lovely dish can be served year-round, for lunch or dinner. Your guests will be impressed with this Salmon Soufflé on a chilly October evening, as it is rich and warming.



I discovered Scheurebe wines from Germany recently. They are a good addition to Rieslings that we usually get from that region. Wine from Weingut Pfeffingen winery is especially delicious. My husband found a bottle at the "Last Bottle Deal" rack in our local wine store. That is the only way to get it locally without feeling guilty for paying the full price. He spoiled me with good wine and I like it. The freshness and crispiness of Rieslings combined together with the intense aromas of Scheurebe was a perfect pairing for the Salmon Soufflé that I made last night. We had an incredible evening full of romantic talks and many laughs.



Ingredients:

For the poached salmon:

• 2 (about 12 oz.) skinned salmon fillet
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp. dry white wine
• 1 tsp thyme

For the soufflé:

• 2 Tbsp. butter
• 2 Tbsp. shallots, chopped 
• 3 Tbsp. all-purpose flour
• sea salt and freshly ground pepper
• 1 cup whole milk
• 4 egg yolks
• 5 egg whites
• 1 Tbsp. fresh parsley, chopped
• 2 Tbsp. fresh dill, chopped 
• 3 Tbsp. grated Gruyère cheese

Directions:

To poach salmon, fill medium shallow saucepan or skillet with enough water to cover about two-thirds of the salmon fillet. Bring water to a gentle boil over medium heat. Add the wine, thyme, salt, pepper and salmon, cook 10 minutes or until salmon just begins to flake. Remove salmon from poaching water and cool. Flake into bite-sized pieces.

Meanwhile, heat oven to 400°F. Get ready 4-6 ramekins, I didn't grease mine.

Melt the butter in heavy medium saucepan over medium heat. Add shallots and cook 2 to 3 minutes or until translucent. Whisk in flour, and season with pepper and salt. Gradually whisk in milk in steady stream. Reduce heat to low and continue whisking until smooth. Simmer, stirring occasionally about  5 minutes or until sauce is very thick. Remove pan from heat. Whisk in egg yolks until smooth and creamy. Whisk in parsley and dill and let cool slightly. Gently stir in cheese and salmon.

Place egg whites in a large bowl and beat at medium-high speed until stiff but moist peaks form.

Stir one-fourth of the beaten egg whites into salmon mixture. Carefully fold in remaining egg whites. Divide mixture among ramekins and bake 5 minutes. Reduce heat to 375°F. Continue baking 15 to 20 minutes or until soufflé is puffy and golden brown, and wooden skewer inserted in center comes out clean. Serve immediately.

Country Pate with Pistachios

There is nothing more delightful than a complete luncheon of hors d'oeuvres, especially on a hot day in in summer. The color and variety of the various dishes, particularly when accompanied by well-chilled bottle of fine white wine, reawakens the most heat-dulled appetite.

This country pate with pistachios may be served as a first course with a light entree and a fruit dessert to follow; or a luncheon may be made up entirely of various hors d'oeuvre dishes. In the latter case you would want to serve some vegetable dishes, fish hors d'oeuvre, and certain accompaniments.



Recipe from “Cuisine Rapide” by Pierre Franey and Bryan Miller

Servings: 8

Ingredients:

• 1 Tbsp Butter
• 1/2 cup shallots, coarsely chopped
• 1/2 lb veal liver, cut into 1-inch cubes
• 1/4 tsp dry thyme
• 1/2 bay leaf, crumbled
• 3/4 lb lean veal, cut into 1-inch cubs
• 1 lb lean pork, cut into 1-inch cubs
• 1/2 lb cooked ham, cut into 1/2-inch cubes
• 1/2 cup pistachios, shelled, toasted
• 1/8 tsp groung allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground cumin
• pinch ground cinnamon
• pinch cayenne pepper
• 1/2 cup dry white wine
• Salt and freshly ground pepper to taste

Directions:

Preheat the oven to 425F.

Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally.

Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.



Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios.  Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick skillet until cook through. Taste the patty and add more seasonings as desired.



Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil.  Place the pan in the water bath in the oven and bake for 1 1/2 hours or until the internal temperature reaches 170 degrees F.



Remove the pan from the oven and carefully drain off any excess fat. Let stand until ready to serve. The pate is excellent hot or cold. You may cool it in the dish and chill until cold, preferably overnight. Cut into 1/2-inch slices and serve with pickled vegetables.

Note: In France, cornichons (small dill pickles) and mustard are traditional accompaniments for pate and terriines along with slices of crusty baguette. Serve it for an elegant picnic or a cold buffet.

Mussels in White Wine Sauce with Onions and Tomatoes - The appetizer that should be in every cook’s repertoire!

I of the things I admire about French cooking is the fact that inexpensive foods are given the same loving treatment as the luxury items, and frequently turn out to taste even better. Take mussels. Probably the most popular mussel dish is "moules marinieres", a classic French recipe using wine, garlic, shallots, parsley and butter. This dish is easy to make, and tastes divine. The only different thing with my variation is that I added fresh tomatoes to the sauce. I love it this way. See for yourself when you try this recipe.



Ingredients:

• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 3 Tbsp. butter
• 2 1/2 lb. mussels, well scrubbed and debearded
• 1/2 cup white wine
• 3-5 small tomatoes, chopped
• 1 bay leaf
• salt and freshly ground pepper, to taste
• 2-3 Tbsp. fresh parsley, chopped

(On the photo: Boston lettuce for my salad that I had with mussels)

Tip: To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove. Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.



Directions:

In a large sauté pan over medium-high heat, melt the butter. Then add the onion, garlic and cook until the onions are soft, about 3-4 minutes. Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, fresh parsley, salt, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened. Discard any mussels that did not open.
Serve the mussels in large bowl with the broth and baguette slices for dipping.

Old-Fashioned Veal Fricassee or Veal Stew with Mushrooms

A Fricassee is a classic dish in which poultry or meat is first seared in fat, and then braised with liquid until cooked. This recipe of Veal Stew with Mushrooms is finished with a little cream – leave it out if you wish.

Ingredients:

• 2 pounds veal, cut into pieces
• 4 Tbsp butter
• 2 Tbsp flour
• 1 cup dry white wine
• 3 cups chicken broth
• bouguet garni
• ¼ tsp white pepper
• 8 ounces button mushrooms
• 1 tsp lemon juice
• 10-12 small white onions, peeled or 1 large onion, peeled and chopped
• 6 Tbsp heavy cream
• salt to taste
• 2 Tbsp chopped fresh parsley, to garnish

Directions:

Wash the veal pieces, and then pat dry with paper towels. Melt half the butter with the oil in a large, heavy flameproof casserole over medium heat. Add the veal pieces and cook for 10 minutes, turning occasionally, or until just golden in color. Sprinkle the veal with the flour, turning the pieces to coat. Cook over low heat for about 4 minutes, turning ones or twice.

Pour in the wine, bring to a boil and add the broth. Push the veal pieces to one side and scrape the base of the casserole, stirring until well blended.

Bring the liquid to a boil, add the bouquet garni and season with a pinch of salt and white pepper. Cover and simmer over medium heat for 45 minutes until the veal is tender.



Meanwhile, in a frying pan, heat the remaining butter over medium-high heat. Add the mushrooms and onions with lemon juice and cook 5-7 minutes until the mushrooms are golden, stirring. Add the mushrooms and onions to the veal and cook about 10 minutes more. Discard the bouquet garni. Whisk the cream (if using) and adjust the seasoning. Sprinkle with parsley and serve.

Tip: This dish can be made ahead and kept hot in a warm oven for up to an hour before serving.