logo
Previous Thread
Next Thread
Print Thread
#342202 09/19/07 05:13 PM
Joined: Jun 2006
Posts: 46
BellaOnline Editor
Newbie
OP Offline
BellaOnline Editor
Newbie
Joined: Jun 2006
Posts: 46
Have a steadfast recipe from your repertoire to share?
Here is an easy one frequent in the dinner rotation chez moi�


Salade au Ch�vre Chaud ~ Toasted Goat Cheese Salad

Gather a spring mix for the bed of your salad.
Crop bread into squares or buy rounds to top with slices of fresh chevre.
Douse each piece of cheese with honey.
Set them to bake until slightly browned.

Meanwhile, whisk together a simple vinaigrette.
Pour in equal parts of olive oil and balsamic vinegar.
Add a clove of pressed garlic and a squeeze of lemon juice.
Finally, stir in a laden spoonful of Dijon mustard.

Dress your salad and top it with the warm toasts.
I also like to add candied nuts or marinated tomatoes and fresh herbs.
Bon appetite!


Melissa Demiguel
French Culture Editor

"If you are lucky enough to have lived in Paris...then wherever you go for the rest of your life it stays with you, for Paris is a moveable feast."
Ernest Hemingway
Sponsored Post Advertisement
Joined: Nov 2007
Posts: 17,644
Highest Posting Power Known to Humanity
Offline
Highest Posting Power Known to Humanity
Joined: Nov 2007
Posts: 17,644
Melissa, that Toasted Goat Cheese Salad sounds really good.

I always had trouble making crepes. Do you have any tips for me? Maybe I just never found the right recipe, do you have a basic one?


Walk in Peace and Harmony.
Phyllis Doyle Burns
Avatar: Fair Helena by Rackham, Public Domain
Joined: Sep 2006
Posts: 403
F
Gecko
Offline
Gecko
F
Joined: Sep 2006
Posts: 403
Phyllis, do you have a crepe pan? if not, you will continue to have trouble.

Like preparing any other food, the key is practicing the right method. In the case of crerpes, the right method includes using a crepe pan.

I recommend Jacques Pepin for basic techniques in French cookery.

Joined: Sep 2006
Posts: 403
F
Gecko
Offline
Gecko
F
Joined: Sep 2006
Posts: 403
Coq au Vin.

Sorry, don't have the recipe on me, but there are plenty around.

My "tricks":

I use only thighs and before cooking I crack the bone for marrow (because these days one can't easily get blood to add to sauce)

I do not marinate the bird or pieces

I do use liver in the sauce


Moderated by  FrenchCultureMelissa 

Link Copied to Clipboard
Brand New Posts
Make It Sew Easier
by Cheryl - Sewing Editor - 03/27/24 04:34 PM
2024 - on this day in the past ...
by Mona - Astronomy - 03/27/24 01:31 PM
Planner Template Kit - Weekly Layout Template
by Digital Art and Animation - 03/26/24 07:39 PM
Planner Template Kit - Yearly Layout Template
by Digital Art and Animation - 03/26/24 07:37 PM
How to Use Digital Planner Template Kit
by Digital Art and Animation - 03/26/24 07:36 PM
Review - 20 Illustrator Color tips Helen Bradley
by Digital Art and Animation - 03/26/24 07:32 PM
March Equinox to June Solstice
by Mona - Astronomy - 03/26/24 12:27 PM
Hobotrader unleashes never seen opportunity with i
by Jamal molla - 03/26/24 11:55 AM
Psalm for the day
by Angie - 03/25/24 09:05 AM
Genealogy, Sort of
by Angie - 03/24/24 05:39 PM
Sponsor
Safety
We take forum safety very seriously here at BellaOnline. Please be sure to read through our Forum Guidelines. Let us know if you have any questions or comments!
Privacy
This forum uses cookies to ensure smooth navigation from page to page of a thread. If you choose to register and provide your email, that email is solely used to get your password to you and updates on any topics you choose to watch. Nothing else. Ask with any questions!


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2022 Minerva WebWorks LLC. All rights reserved.


Powered by UBB.threads™ PHP Forum Software 7.7.5