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Asparagus risotto

Asparagus risotto

Submitted by: 
on Dec 6th, 2010
Servings:
Rating:
0
For this risotto, we use every part of tho asparagus — the tender spears go into tho risotto itself and the peelings and woody stems are made into the simple stock. There is also more onion than usual because, as well as using it for tho bass of the risotto, we cook the asparagus stalks ..
Chicken, Tomato, and Tarragon Soup

Chicken, Tomato, and Tarragon Soup

Submitted by: 
on Jan 3rd, 2011
Servings:
Rating:
5
When it is still summer and you have perfect tomatoes, this soup can do without the onion, bacon, and cream. But when there is a nip in the air the bacon and cream will give it welcome substance. A slice of toasted bread, rubbed with a little garlic and placed in the bowl before ladling in the soup, ..
Duck Rillettes

Duck Rillettes

Submitted by: 
on Dec 21st, 2010
Servings:
Rating:
5
This spreadable yet chunky paste suffers from a public-relations problem because it calls for a lot of duck fat. While it is true that you can add much less fat than the amount used in traditional recipes, you still need some fat to achieve the desired moistness and a melting texture. The easiest ..
Cakey Madeleines

Cakey Madeleines

Submitted by: 
on Dec 17th, 2010
Servings:
Rating:
5
These madeleines are made much like a whole-egg sponge cake, a genoise, but they're denser and much more buttery. They not only contain more butten they’re made with brown hutten which gives them a deep, nutty flavor. It's highly recommended to use a silicone moldfor madeleines as they ..

Nutrition Facts: Open  (calculated for 1 serving of each recipe)

Amount Per Serving  Calories: 1115 | Total Fat: 84.1 g | Cholesterol: 250.5 mg

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