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Continue reading →: Steamed potatoes with parsley butter (Pommes de terre nature aux persillées)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 35) by Roberta Muirand Damien Pignolet
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Continue reading →: Basque-style octopus braise (Poulpe façon ‘axoa d’Espelette’)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 33) by Roberta Muir and Damien Pignolet Served with Steamed Potatoes with Parsley Butter
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Continue reading →: Braised Romaine lettuce (Laitues braisées)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 28) by Roberta Muir and Damien Pignolet
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Continue reading →: Fish in orange sauce (Poisson a l’orange)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 26) by Roberta Muir and Damien Pignolet Added Noilly Prat & VSOP
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Continue reading →: Housewife’s soup (Potage bonne femme). 6 Variations!from French(page 132) by Damien Pignolet 5 variations! Purée Bonne Femme Purée Bonne Femme Puree Bonne Femme Using fish stock, prawns, dill, and lumpfish caviar Crème Parmentier Purée Bonne Femme with crème fraiche or double cream Vichyssoise purée bonne femme enriched with creme and served cold Conclusion: Each variation was very good, but…
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Continue reading →: Cream of watercress soup (Crème de cresson)fromLarousse Gastronomique by Larousse Editors
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Continue reading →: Madeiran flatbreads (Bolo do caco)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 38) by Roberta Muir and Jose Silva
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Continue reading →: Clams with chouriço (Amêijoas e chouriço)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 34)by Roberta Muir and Jose Silva served with Bolo do Caco (Madeiran Flatbread) made with organic wholemeal flour and gold sweet potatoes
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