Food Art & Techniques to make The Best Tilapia Step By Step. Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Tilapia with mushroom and capers Ingredients 4 Fillets of tilapia Salt Black pepper 3 Sage branches 2 Sprigs of dill Fish soup 1 tablespoon of Corn Starch…
Tag: maincourse
Pork Loin Stuffed & Breaded Calamari
Food Art & Techniques to make The Best Pork Loin & Breaded Calamari Step By Step. Traditional Thai Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Pork Loin Stuffed & Breaded Calamari Ingredients Pork Loin Stuffed Ingredients Pork tenderloin (about 2 kg) 300 g sliced ham 300g Mozzarella…
Saulieu Style Beef Sirloin, Grape pickers Potatoes Cake
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Food Art & Techniques to make The Best Style Beef Sirloin Step By Step. Burgundy Capital – Dijon Departments Yonne, Cote-d’Or, the Saone and Loire. Les main cities are Auxerre, Dijon and Macon. Gastronomy Burgundy, historical area included between the…
Duck Breast Stuffed With Foie Gras
Food Art & Techniques to make The Best Duck Breast Stuffed Step By Step. Aquitaine South-West Capitol: Bordeaux The Aquitaine region extends out between the Amorican Plateau and the Central Plateau to the north and the east, and the Pyrenees to the south. Departments Landes (but also includes the Dordogne, Gironde, Lot-et-Garonne and Pyrénées-Atlantiques) Gastronomy…
”Basquaise” Sautéed Chicken
Food Art & Techniques to make The Best Sautéed Chicken Step By Step. Pyrénées Atlantiques: Pays Basque Capital: Bayonne Department: Pyrénées Atlantiques, Le Pays Basque The Bearn and the pays Basque are two Pyreanean regions that occupy a special place in French gastronomy because their cuisine is affected by the proximity of the sea and the…
Roasted Pork Filet Mignon with Prunes
Food Art & Techniques to make The Best Roasted Pork Filet Step By Step. Touraine Capital – Tours Region al the cente of france, from Loire Valley and its castles Gastronomy The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility…
Rack of Lamb with Parsley Crust, Spring Vegetables and Stuffed Tomatoes
Food Art & Techniques to make The Best Rack of Lamb Step By Step Gala Menu Techiniques: Preparing a rack of lamb- Turned and Glazed Vegetables- Stuffed Serves 4 Main igredients 1 lamb rack olive oil salt, pepper Garnish 20 Carrots, turned and glazed 20 turnips, turned and glazed 4 zucchinis stuffed with mushroom duxelles…
Skate Fish Wings, Flemish-Style Red Cabbage, Beer Jus Vinaigrette
Food Art & Techniques to make The Best Skate Fish Wings Step By Step . 😉 Creativity Food is inteligence having fun —————— Le Nord Pas- de- Calais Et La Picardie : La Flandre Region of France and Belgium on the North Sea Capital : Lille Departement : Nord Gastonomie With all its…
Red Mullet with Tapenade Sauce
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Main Ingredients 2 Red Mullets Tapenade 120 g Black Olives 2 Anchovies 2 Garlic Cloves 4 Basil Leaves 100 ml Olive Oil Tapenade Sauce 2 Shollots, Chopped 100 ml vernouth (Noilly-Prat) 200 ml Veal Stock 2 tsps Tapenade 50…
Monkfish Wrapped in Bacon with Braised Artichokes
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Bretagne Capital : Rennes Departements Finistére, Côtes-dÁrmor, Morbihan and Ille-et-Vilaine With the exception of the capital Rennes, all the major cities are located on the Atlantic (Brest, Quimper, Saint- Malo) Fishing (developed mainly between Douarnenez and Lorient) and fish farming,…
Cassoulet ´´ Traditional White Bean Stew ´´
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Midi-Pyrènèes Capital : Toulouse The Regional Products Gascogne : goose, black pork of Gascogne. In fats, liver, confits, gizzards, dried duck, truffle of l’ Albinque, wide mushrooms (cèpes, chanterelle…) lamprey, shad, pibale. Pays toulousain : pink garlic of Autrec,…
Gourmet Ideas
Gourmet Ideas Project Gourmet ideas is a project of incredible traditional recipe from different countries of the highest cuisine. I will post every day 1 special recipe for your dinner or a special event so that you can follow the day and can get the best flavor to your day. French Food Traditional French…
Roasted Quail Stuffed with Grapes , Blue Cheese Sauce
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions. Main ingredients 2 big quails 1 bunch of white grapes, peeled, seeded Forcemeat (stuffing) 20g butter 1/2 onion, chopped quail or chicken livers 50g foie gras, cooked and diced 25g grapes (fresh grapes in season or…
Pork rib with barbucue sauce
Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions. INGREDIENTS 1 kg of pork Ribs 1 lemon salt to taste 2 tablespoons oil soup 1/2 onion, chopped 1/2 cup brown sugar 1/2 cup white vinegar 2 tablespoons Worcestershire sauce 2 cups ketchup 1 bay leaf 1/2…
Beef Cheek and Tender Loin Zucchini and Tomato Stuffing Puree of Carrots Tagliatelle
Brazilian Delicate Style Ingrédients 500g Joue de Boeuf 2 Carottes 1 Oignon 1 Poireau 5 Charlottes 4 Gousses d’ail 1 Zucchini 500g Stock de Veau 1 Chive Romarin La feuille de laurier 500g Vin Rouge Ingrédients principaux 500g Tender Loin 1 Carotte 1 Oignon 1 Gousse d’ail 500g Stock de Veau 50g Beurre Sel…
Beef Fillet Wellington
I would like to contribute to this Blog community a Gastronomic Experiences By Chef Gustavo Pasquini INGREDIENTS Main Ingredients • 800g tenderloin • Salt, pepper • Egg wash Celestine crepes • 75g flour • 150ml Milk • 2 eggs • 10g butter • Salt, pepper Sauce • 2 shallots • 100ml veal stock and beef…
Lamb Loin Chops
The Main course Recipes is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments . INGREDIENTS 1. Lamb Rack Butter, oil, salt, pepper 20g butter 20g flour 100ml milk 1 egg yolk 2. Garnish 10g butter 30g cooked ham 30g mushrooms 1…
Gustavo Pasquini 