Recetas de Robert-Gilles Martineau (Page 7)
Safran & Mandarine Mashed Potatoes with Cockles & MusslesOne should never be afraid to experiment with seasonal products. A failed experiment is certainly better than… |
Marzo de 2010
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Belgian Cuisine: Potato Cream, Shrimps & Smoked HamBelgium is one those unsung countries when it comes to gastronomy. Who has heard of the Ardennes Forest and… |
Marzo de 2010
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Wine-marinated Scallops and its Red and White Wine JellyIn Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter… |
Marzo de 2010
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French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green MayonnaiseA lot of people have this cringe/hate… |
Marzo de 2010
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Scottish Cuisine: Green Peas and mint SoupI have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m… |
Marzo de 2010
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French Cuisine: Lukewarm Carrots Salad with Orange Flower VinaigretteAs a kid, I was not a fan of cooked carrots, whereas I could have never… |
Marzo de 2010
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2 votos
1485 views
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French Cuisine: Broad Beans, Parmegiano & Basil ClafoutisClafoutis are not all desserts. The recipe can be easily adapted to vegetables and others. Living in Japan it… |
Marzo de 2010
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1120 views
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French Cuisine: Duck, Prunes & Hazlenuts Pound CakePound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!… |
Marzo de 2010
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2 votos
1422 views
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Japanese Cuisine: Ankake Tofu Kani Chawanmushi-Tofu & Crab Chawanmushi with Sweet & Sour SauceTofu accomodated as Chawanmushi, a very popular dish in Japan |
Marzo de 2010
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1 voto
4120 views
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French Cuisine: marinated CuttlefishThe Japanese are not the only ones to eat cuttlefis or squids raw. In French Languedoc, especially along the… |
Marzo de 2010
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1 voto
1970 views
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