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Archive for December, 2011
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Another attempt to make French Macaroon
These cookies take a little practice to make but it’s worth it. This is the first time I made two varieties chocolate and passion fruit macaroons. The key is to make sure the egg whites are beaten just right and I would highly suggest set your timer to 8 minutes after you add flavor or color to the egg whites. Give the recipe a try and even if they don’t look great they will still taste great.
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Bisteeya
Bisteeya or bastila is a pigeon pie, sumptuous, utterly rich, and magnificent preparation made for special occasions in Morocco such as holidays, weddings, or when esteemed guests arrive.
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4-Hour Lamb
The flavors of the lamb make this recipe worth repeating. The lamb indeed fell apart, no carving needed. It was extremely flavorful, especially with the reduced sauce. I wished added more garlic because it was simply delicious with the meal.
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Provencal French Beans
French side dish recipes for traditional side dishes vary from grains to legumes to vegetables. While they are typically small in portion size, they are always big on flavor. Creamy white beans mixed with garlic and herbs from Provence make this purely French recipe of herbed beans Provencal perfect for any meat.
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Chipotle and Rosemary Roasted Nuts
This turned out to be an amazing recipe! Perfect combination of all these bold flavors!
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Brie En Croute
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.
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Pumpkin Lust
A couple of months ago my sister and I received an email from Dawn asking me that we should try to make Pumpkin Lust for Christmas a blog she read and posted in pinterest.
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Hazelnut-Crunch Cake with Mascarpone and Chocolate
When making the brittle you have to carefully watch the sugar boil otherwise it’s too dark and you end up having a dark hazelnut brittles. It should be slightly light amber color so that when you break the hazelnut brittle and fold it in the filling mixture it doesn’t change color like mine did.
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Parmesan Chicken
This was absolutely delicious…the whole family loved for our Christmas Eve dinner. I did not make the vinaigrette dressing but will do it next time. Easy, quick, and very flavorful. The chicken was moist inside and crispy on the outside. The parmesan cheese adds flavor and crunch. The best chicken parmesan recipe I’ve tried.
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Linguine Carbonara with White Truffle Oil
In a separate bowl, eggs, pepper and cheese are mixed. When the pasta is drained, the cream mixture and the egg mixture are poured into the pasta pan over the pasta, and the mixture is tossed before being served
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Spanakopita (Spinach Pie)
Spanakopita is Greek snack made with buttery phyllo pastry composed of spinach, onions, dill, feta cheese and egg. The filling is wrapped or layered in phyllo pastry with butter, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.
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Tyler’s Ultimate Chicken Cacciatore
My family loved it especially my niece. There are layers of texture and aromas and when you taste it you can feel all the goodness that’s in there. Instead of roasting peppers I purchased roasted red pepper and it really saved time.