The good recipes for your wine Origine : Val de Loire
74 rue Valbrun 49730 PARNAY
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French cut Rib of Beef First of all a little reminder.
First a calf is born, it is either male or female.
Female: it becomes a heifer, then a cow that will give birth to a...
Lamb and eggplant charlotte Lamb charlotte (6 servings) :
3 'reasonably potbellied' eggplants
2 big onions, thinly sliced
1 pinch of thyme flower
5 degermed crushed and chopp...
Marengo Veal Sauté For 6 guests:
1 kg and 200 gr of veal shoulder cut into 50 gr pieces
2 large onions
1 carrots, diced
2 garlic cloves, crushed
1 bouquet gar...
Navarin d'agneau (Lamb stew) Lamb stew with potatoes
Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independence in Navarin, close to Pylos....
Pan Fried Sirloin Steak This prime cut of beef must be prepared carefully. There are some advice to get a pan fried sirloin steak right.
1) Take your sirloin steak out of ...
Paté from Lorraine For 4 guests:
250 g of veal cushion
250 g of pork loin
500 g of puff pastry
1 egg
1 tbsp milk
2 shallots, finely chopped
1 bunch of parsley...
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 cooking sausage, weighing 450 ...
Pot-au-Feu Pot-au-Feu recipe for 8 guests:
Meat:
1 kg of spare ribs, cut in 4
1,5 kg of beef shoulder palette
1,5 kg of beef shin
8 marrow bones, cut i...
Roast Leg of Spring Lamb There are several quality of leg of lamb found in France : leg of mutton, leg of lamb, leg of lamb "de pre-sale" (which are grazed on the sea shores o...
Roast Scallops with Cep Recipe for 4 people :
12 Scallops with their shells
300g Sautéed cep and cut in dices
2 tbs Olive oil
12 slices of pancetta
20cl veal jus
Some...
Roasted Duck with Peas A Roasted Duck with Peas recipe for 6 guests :
1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg
80 gr of butter
1 bouquet of savory (...
Salad of pasta with curcuma with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes.
salad of pasta for 6 people to make the day before:
400g fresh Italian...
Scallop and Mushroom Parmentiere For 4 guests:
8 large scallops
500 gr "traditional" mashed potatoes
1 garlic clove
2 tablespoons olive oil
200 g of boletus muchrooms, diced
...
Spinach The name "Nissarda" means the way it is done in Nice, south of France. This is a very old traditional recipe that I slightly modified to make it into ...
