pork rib with red onions served with
![]() | Recipes : Pork rib with red onions A recipe adequate for persons suffering from type 2-diabetes for 4 (quite heavy appetite) persons : 4 nice farm po... |
![]() | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
![]() | Recipes : Alsatian's sauerkraut For 8 guests: 2 kg of uncooked sauerkraut 2 onions 3 cloves of garlic 200 gr goose fat ½ litre Riesling wine ... |
![]() | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
![]() | Recipes : Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ... |
![]() | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
![]() | Recipes : Basque Salad Serves 4: 500 g various greens: lettuce, escarole, radicchio, oak leaves, chicory 2 yellow onions and 2 white onions, ... |
![]() | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
![]() | Recipes : Glazed Loin of Lamb Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz... |
![]() | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
![]() | Recipes : Traditional-style confit of porc Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and ... |
![]() | Recipes : Stuffed cabbage One stuffed cabbage for six people: 1 nice green cabbage 3 carrots 3 onions 3 cloves of garlic 1 kg potatoes 200 g... |
![]() | Recipes : Iced Cream of Watercress Soup This very refreshing soup can be served in various occasions: served in shot glasses as an "amuse bouche", or in cocktai... |
![]() French specialties : Figatellu The Corsican pork-butchery is made of black pigs, typically insular race which give to this pork-butchery all its specif... |
![]() French specialties : Corsican pork-butchery Corsica, and more particularly the mountains of the interior of the Island, are rich of a tradition porkbutcher which fr... |
![]() | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
![]() | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
![]() | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
![]() | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
![]() | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
![]() | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
![]() | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
![]() | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
![]() | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
![]() | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
![]() | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
![]() | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...
Cassoulet
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cassoulet-30.htm[/url] I have made the cassoulet with pa...
Mr.
These are called ortolans I think. I don't know what the english word is for them. They are a delicacy and I don't reall...
French cut Rib of Beef
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/french-cut-rib-of-beef-628.htm[/url] Is Maine-Anjou not ...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...





































