POUND CAKE
1 cup (250 gr) unsalted butter at incredibly hot room temperature ½ teaspooon salt 1⅛ cups (250 gr) sugar 1 teaspoon crushed cardamom seed The finely grated zest, devoid of whit...
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Showing 18 of 3493 recipes. Page 66 of 195.
UNSWEETENED APPLE PIE WITH MAPLE SAUCE
2 fat (1 kg) tart apples, peeled, cored, and sliced Butter or lard for greasing the pie plate Flaky pastry to line a 10-inch (25-cm) tart mildew 1 cup (250 ml) maple syrup 2 egg...
BRIOCHE PLUM TART
BRIOCHE DOUGH 2 cups (250 gr) unbleached all-rationale flour ½ teaspoon (2 gr) prompt yeast 2 tablespoons sugar 3 tablespoons very hot water 3 huge eggs at house temperature ½ t...
CINGHIALE COLLE CASTAGNE
Wild Boar with Chestnuts 2½ weight (1 kg) boned wild boar shoulder 4½ cups (1 lt) crimson wine 2 stalks celery with leaves, slice in 1-inch (2-cm) parts 2 carrots, peeled and lo...
NAVARIN PRINTANIER
Spring Lamb Stew A lamb shoulder, weighing about 4½ fat (2 kg) with bones or 50% as significantly without having 6 tablespoons lard (90 gr) or oil (90 ml) ¼ cup (35 gr) all-reas...
OXTAIL STEW
1 quart (1 lt) chicken stock ¼ pound (125 gr) salt pork or unsmoked bacon (this sort of as pancetta), diced 2 oxtails, about 6 fat (3 kg) general, minimize into parts at the ver...
GRILLADE DES MARINIERS DU RHÔNE
Sliced Beef Stewed in Purple Wine ⅔ pound (300 gr) white onions, finely chopped 8 tablespoons (100 gr) unsalted butter 1 tablespoon sugar 1 huge ripe tomato, peeled, seeded, and...
CARBONADE À LA GUEUZE
Beef Braised in Tart Belgian Beer 3½ fat (1.5 kg) beef chuck (shoulder) Lard or best, fresh-tasting olive oil or an additional Fantastic, light cooking oil 4 or further more hea...
FIGÀ A LA VENEXIANA
Venetian-Style and design Calf’s Liver ½ pound (250 gr) sweet onions, thinly sliced ¼ cup (60 ml) Good, fresh new-tasting olive oil or 2 tablespoons each and every oil and unsal...
ROGNONS DE VEAU À LA MOUTARDE
Sautéed Veal Kidneys with Mustard ½ pound (250 gr) cultivated white mushrooms Unsalted butter 2 veal kidneys, jointly weighing approximately 1 pound (500 gr), cleaned of outer w...
VITELLO TONNATO
Veal in Tuna Sauce 2 fat (1 kg) boneless veal, eye of loin or yet another smooth slice that yields great slices A limited internal celery stalk with leaves A number of branches...
SALTIMBOCCA
Veal scallops with Ham 1 pound (500 gr) veal scallopini, ideally to ultimate spherical, slice throughout the grain ¼ inch (6 mm) thick Black pepper 2 to 4 ounces (60 to 100 gr)...
SCALLOPINI AL VINO BIANCO O AL LIMONE
Veal scallops with White Wine or with Lemon 1 pound (500 gr) veal scallopini, if possible in opposition to best spherical, slice throughout the grain ¼ inch (6 mm) thick Salt an...
CHOUCROUTE GARNIE À L’ALSACIENNE
Sauerkraut with Sausages and Other Healed Pork 2 excess weight (1 kg) salted pork loin or échine 1½ excess weight (600 gr) smoked jarret de porc (the low element of the ham or s...
JAMBON À LA CRÈME
Ham with Chablis and Product 2 fat (1 kg) flippantly treated ham, possibly a complete uncooked piece or cooked ham within ¼-inch (6-mm) slices 1 cup (250 ml) Chablis or other dr...
ROAST PORK WITH ROSEMARY AND GARLIC
1 mind garlic A pork loin, weighing approximately 7 bodyweight (3.2 kg) with the bones or 4 excess weight (1.8 kg) with out, lower to the middle or shoulder conclude Terrific ol...
PORC AUX PRUNEAUX
Pork with Prunes A pork rib roast, weighing 2¼ to 2½ weight (around 1 kg), bone inside, ideally against the finish closest the shoulder Salt and black pepper 1 cup (about 250 ml...
SAUCE PIQUANTE
Herb-Vinegar Sauce for “Boiled” or Roasted Meats 1 onion (about 100 gr), finely chopped 2 shallots (regarding 70 gr), finely chopped 1 tablespoon (15 gr) unsalted butter ½ cup (...