Salmon And Caviar Croque Monsieur With Watercress Salad
Salmon And Caviar Croque Monsieur With Watercress Salad
Firm, thin slices of pullman bread work best for the sandwiches of this elegant first course. You can use American paddlefish caviar or even salmon roe instead of caviar for the center of each croque monsieur.
Read more about this recipe at the Washington Post.
A rich blend of white peach purée and Prosecco, this elegant queen of cocktails was created in Venice and traditionally served only during the summer months when white peaches were available.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Cider-Poached Foie Gras Torchon
Cider-Poached Foie Gras Torchon
Torchon is French for the "cloth" used to wrap the foie gras. This preparation produces a clean flavor that is closest to foie gras in the raw state.
Read more about this recipe in The Kitchen Table: Brennan's of Houston.
Braised Asparagus With Tarragon
Braised Asparagus With Tarragon
The tarragon adds a slight anise flavor to the simply cooked asparagus. It's like asparagus with Bernaise but without all the butter. Of course, you could use butter here instead of olive oil, but if you're going to do that, why not just make a Bernaise sauce?
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
Roasted Whole Chicken With Lemon And Garlic
Roasted Whole Chicken With Lemon And Garlic
There are one million ways to make a roast chicken. This high heat method delivers a delicious bird flavored with lemon and garlic in about an hour.
Leeks take on a lovely sweet flavor and tender texture when braised. These are particularly elegant looking, and quite easy to make.
