18 mai 2008

Filets de veau, sauce Rhubarbe-Miel, Veal with Rhubarb-Honey Sauce

The problem with rhubarb is that you often find yourself with 2 or 3 stalks leftovers and you don’t know what to do with it! Another dessert? No, tired of sweet things! Garbage? Come on ! I have a recipe for you, so nothing is wasted! This unusual sauce is perfect for white meats, like veal. It is a Tuscan recipe, from the world-famous Michelin-starred restaurant “Enoteca Pinchiorri” located in a Florentine Palazzo and decorated with Medicean splendour. The perfect occasion for me to –yes, again, I know- mention my favourite... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [5] - Permalien [#]
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23 janvier 2007

Blue Cheese, Pear and Rosemary "Pastilla" Pastry, Pastilla au Bleu, Poires et Romarin

        Recette en français en bas de page !   "Pastilla" is originally a sweet savory Moroccan dish filled with pigeon meat (yes, the bird) and almonds. Now the word "pastilla" has become quite common (at least in France) and describes any sweet savory dish using brick or phyllo individual pastries. I found this recipe in a great cookbook (alas, only available in French) called "Epatez vos amis" which literally means "impress your friends" and it is true that each time I have made it, my... [Lire la suite]
Posté par FoodieFroggy à 11:18 - Commentaires [11] - Permalien [#]
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