Recipezaar: French,Italian recipes

Salade Nicoise With Mint-Lemon Dressing

Wed, 25 Jul 2001 15:57:31 -0400

. -- posted by Ashley U

My Breakfast Frittata

Wed, 23 Jan 2002 10:55:26 -0500

Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This variant will feed 4 people easily. Serv -- posted by Patrick

Chicken Marengo

Sun, 24 Feb 2002 17:07:50 -0500

There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned. -- posted by Mille®

Chicken With Basil And Parmesan

Sat, 09 Mar 2002 18:54:16 -0500

Creamy sauce and tender chicken, a very nice dinner. -- posted by MizzNezz

Garlic Shrimp

Sat, 16 Mar 2002 20:04:29 -0500

I call this my magic shrimp. You can have this done in 21 minutes. And it's true restaurant quality. -- posted by MizzNezz

Ladyfingers

Thu, 28 Mar 2002 11:29:55 -0500

Classic Ladyfingers -- posted by Steve_G

Scallop Saute

Tue, 16 Apr 2002 11:59:00 -0400

This is SO easy, and very good. I just pile this on a plate and add a side , and a small salad. -- posted by JerriLea

Crab Quiche

Mon, 22 Apr 2002 16:21:58 -0400

I use the imitation crab in this one, because it holds up better, and still has a teriffic crab taste. -- posted by MizzNezz

Two Cheese Fettuccini

Tue, 23 Apr 2002 10:40:41 -0400

Easy, cheesy sauce for a pasta side dish. Add sauted chicken breast bites for a main dish. -- posted by MizzNezz

Chicken Scarborough Fair

Tue, 30 Apr 2002 21:43:06 -0400

...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :) -- posted by Gingerbee

Sea Scallop Saute'

Fri, 03 May 2002 10:36:36 -0400

Pile this on a plate, add a salad and a slice of crusty bread----------now you're cookin'! -- posted by MizzNezz

Zabaglione

Fri, 14 Jun 2002 18:56:40 -0400

This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two. -- posted by Julesong

Shrimp Fettuccini

Mon, 15 Jul 2002 23:16:10 -0400

This is a fast and easy one that will taste as if you fussed. -- posted by MizzNezz

Risotto aux Champignons

Mon, 14 Oct 2002 22:06:01 -0400

This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover. -- posted by Carolyn Kamberlane

Grilled Cheese Panini

Sun, 09 Feb 2003 20:07:29 -0500

. -- posted by Mimi Bobeck

Mussels with Thyme and Shallots

Tue, 08 Apr 2003 20:17:52 -0400

Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum! -- posted by Normaone

Onion Soup with Parmigiano and Cracked Pepper

Thu, 24 Jul 2003 20:10:09 -0400

From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup. -- posted by Miraklegirl

Crab Fettuccine

Wed, 19 Jan 2005 20:00:08 -0500

Lump crabmeat in a rich white sauce. Yum! An elegant dinner is ready in 30 minutes -- posted by PaulaG

Roasted Eggplant (Aubergine) Spread

Wed, 23 Feb 2005 20:00:53 -0500

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food. -- posted by Vino Girl

Easy Vegan White Bean Au Pistou

Sat, 30 Apr 2005 20:35:51 -0400

This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash. -- posted by Samsara

Pistou Sauce or French Pesto ( Vegan )

Wed, 11 May 2005 18:48:22 -0400

Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below. -- posted by Vino Girl

Provencal Tapenade

Thu, 08 Sep 2005 10:50:33 -0400

The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below. -- posted by bluemoon downunder

Blue Cheese Mashed Potatoes Florentine

Wed, 07 Dec 2005 23:49:33 -0500

Bacon, taters, blue cheese, spinach... this dish is only a European vacation short of a perfect experience! -- posted by Sandi (From CA)

Zucchini Casserole With Red-Pepper Aioli

Tue, 14 Feb 2006 13:10:01 -0500

This is a heartier French onion soup that is packed with yummy vegetables with an Italian twist and makes a meal on its own. The aioli can be used later on for a dipping sauce with other vegetables or as a sandwich spread. Originally from Cooking Light. -- posted by Manami

Poivrons Aux Anchois (Sweet Peppers W/Anchovy Vinaigrette

Wed, 15 Feb 2006 12:33:44 -0500

A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette. An old treasure I first ate with my father many years ago. A wonderful antipasto dish or a salad course. -- posted by Chef Kate

Black Pepper Boursin Bruschetta

Wed, 24 May 2006 21:23:34 -0400

One day, while carrying some Boursin cheese around, I accidentally bumped into a freind of mine and she said 'hey, you put your boursin in my bruschetta', and I said, 'hey, you put your bruschetta in my Boursin'. The rest is history. -- posted by Chef #314047

Baked Lemon Fries

Mon, 03 Jul 2006 23:12:36 -0400

I'm always on the lookout for new ways to season oven fries. This twist is from Easy Entertaining with Michael Chiarello. -- posted by SusieQusie

Gnocchi Parisienne

Wed, 05 Jul 2006 16:00:30 -0400

A variation of a recipe from Jacques Pepin. Both French and Italian! NOTE: you can use prepared gnocchi if you prefer. -- posted by Charmie777

Garlic Chicken and Shrimp

Wed, 26 Jul 2006 18:30:02 -0400

Serve Garlic Chicken and Shrimp over hot cooked seasoned noodles or rice. Adapted from About.com, altered a bit to our taste. -- posted by Brenda.

Fig-Honey Gelato

Wed, 13 Sep 2006 22:13:31 -0400

A luscious, not overly sweet dessert by way of the LA Times. Fresh figs are SO wonderful! Prep time does NOT include freezing time. -- posted by Chef Kate

Socca (Provencal Savory Chickpea Pancake) - Gluten-Free

Sun, 08 Oct 2006 21:09:02 -0400

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer. -- posted by What's Cooking?

Candy Cane Cheesecake

Tue, 31 Oct 2006 17:17:14 -0500

This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef! -- posted by Sharon123

Creamy Polenta With Wild Mushrooms

Mon, 20 Nov 2006 21:40:49 -0500

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving! -- posted by Sharon123

Fantastique Jam Jar French Dressing - With a Twist!

Sun, 21 Jan 2007 13:14:56 -0500

A very easy French Dressing with a few twists. This is a make ahead recipe wth a yield of about 250 mls or 1/4 pint; it keeps for about 7 to 10 days with no problems at all. I have stated dried herbs & seasonings - you can use fresh herbs & seasonings too, but this decreases the keeping time slightly. The oil content in this is considerably lower than most classic French dressings - making it a healthier option, and you know what has gone into it too! -- posted by French Tart

Fresh Figs With Goat Cheese and Lavender

Sun, 28 Jan 2007 16:21:40 -0500

A delicious recipe from Delicious Living Magazine! This is also delicious if you broil the figs first for about 3-4 minutes, then spoon on topping! -- posted by Sharon123

Tomato Rice Pilaf

Sun, 18 Feb 2007 14:47:03 -0500

Makes a colorful addition to any plate, and will complement Italian dishes very well. -- posted by Hag chef

Stilton, Bacon and Mushroom Starter

Wed, 21 Feb 2007 20:55:28 -0500

The strong flavours in the Stilton and bacon give this easy recipe an elaborate feel. It is served in England, but gets it's flavors from the Italian and French. In England, they serve it with "streaky bacon" which if I understand correctly, is an even fattier cut of bacon. Please correct me if I am wrong. Found this on the Stilton cheese site. -- posted by Manami

Veal Scaloppine With Grapes and Mushrooms

Tue, 27 Mar 2007 22:58:19 -0400

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor! -- posted by ~Rita~

Tilapia Carpaccio (Raw Marinated Fish Fillet)

Sun, 29 Apr 2007 21:54:57 -0400

For this fish recipe you need Tilapia Fillet of Sushi quality. The fish must be extremely fresh, because it will not be cooked, just marinated with lemon and then in a lukewarm vinaigrette type sauce. BUT if you can get Tilapia of sushi quality this dish is a fantastic appetizer or a very light summerly fish dish. Serve it it with a green salad or cherry tomatoes and with a fruity white wine like Pinot Grigio. Something different. I love it. -- posted by Thorsten

Nicoise Salad Italian Style

Mon, 04 Jun 2007 22:09:01 -0400

Posted for ZWT III. From Simply Italian and Pasta. -- posted by I Cook Therefore I Am

Pepperoni Souffle

Wed, 06 Jun 2007 22:56:55 -0400

A great souffle with a taste of Italy!!! Who wouldn't love pepperoni and cheese?! Also, you can sub sausage, but see the NOTE below. -- posted by Charmie777

Forty Clove Dutch Oven Brisket

Wed, 04 Jul 2007 23:34:20 -0400

A rich, flavorful dish that will have you coming back for more! Adapted from Chef2Chef. -- posted by Sharon123

Priceless Pork Medallions (Médaillon, Medaglione)

Thu, 02 Aug 2007 11:56:09 -0400

AWARD yourself with these oval edible Medals carved and pounded thin and tender, Decorated with diced red onions Gems and Precious green capers. To Embellish more feel free to add artichoke hearts and olives. This is quick cooking so have all the ingredients ready as well as your sides prepared. Adorn over pasta, creamy polenta, fluffy rice, couscous or mashed potatoes. Based on Veal Piccata making this dish more economical by using lean pork. The pork is lean and trimmed keeping it low in fat and using little olive oil no butter making this healthier. Veal or chicken can replace the pork. -- posted by ~Rita~

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Wed, 26 Sep 2007 17:25:07 -0400

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Zuppa Di Cozze Melewen-Style

Mon, 01 Oct 2007 23:28:55 -0400

This is as close as I have gotten to the mussels my sister and I got addicted to in Italy this summer. All the recipes I've seen so far lack something, but there are a few distinct flavors: white wine, garlic, olive oil+sea salt or butter. No tomatoes! I could eat this everyday. Make sure you have a nice thick slice of crusty-ish bread on the bottom or side of the bowl, plus tons more for dipping in the leftover steaming liquid! -- posted by melewen

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Chef-Boy-I-Be Illinois' Pesto Chicken Bundles

Thu, 27 Dec 2007 19:06:19 -0500

This is an incredible way to make moist and delicious chicken breasts with an accompanying sauce to serve over couscous or other pasta. -- posted by Chef-Boy-I-Be Illinois

Roasted Sweet Pepper and Goat Cheese Dip

Thu, 24 Jan 2008 20:26:33 -0500

Inspired by a favorite snack at my favorite restaurant, Bottega in Birmingham, AL. Served with pita chips, I find it best. -- posted by jafontenot

Elizabethan English Herb and Flower Salad With Honey Dressing

Thu, 06 Mar 2008 00:11:40 -0500

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them. -- posted by French Tart

Chocolate Almond Praline Gelato

Fri, 04 Apr 2008 02:36:17 -0400

A tradition Gelato easily made at home using the traditional French method for Praline. This is my own recipe. -- posted by AussieHusky

Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet

Thu, 17 Apr 2008 02:21:32 -0400

A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion. -- posted by French Tart

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Chicken Florentine Crepe (Ihop's Copycat)

Tue, 01 Jul 2008 00:16:26 -0400

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet! -- posted by Lyreen

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Crock Pot Corsican Chicken

Sat, 08 Nov 2008 16:43:20 -0500

I nice crockpot recipe for a great chicken dish. I use this Recipe #18553 recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end. -- posted by Jess4Freedom

Classic Sabayon and Zabaglione

Tue, 24 Mar 2009 01:53:30 -0400

A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream. -- posted by R. L. Wallace

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Portabello Mushroom Lasagna

Mon, 15 Jun 2009 15:38:53 -0400

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy! -- posted by Sharon123

Bechamel Sauce

Wed, 24 Jun 2009 15:43:51 -0400

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce. -- posted by lazyme

Mushroom-And-Goat Cheese Bechamel Pizza

Sun, 09 Aug 2009 22:19:17 -0400

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time. -- posted by Manami

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Cauliflower Flan

Mon, 23 Nov 2009 23:00:51 -0500

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated. -- posted by evelyn/athens

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart