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For dessert: A far breton, a prune cake from Brittany.

Piperade is a specialty from the French Basque country. It is a little bit like ratatouille, except not really since you use mostly onions and peppers for the Basque specialty. Bake a few eggs in the dish and you're in for a treat. Magret is French for duck breast. The secret here is in the cook of the meat.

You want the meat to be bloody for it to be good. For dessert: A yogurt cake, the simplest cake recipe ever. Find it here. It's a southwestern stew made of ham, cabbage, and other vegetables. It's both comforting and delicious. For dessert: A pastis landais, a sweet brioche from the same area as the garbure. Here is a recipe. A legendary French chef once said this duck and beans stew was the god of southwestern French food. He was wrong. It is the most heartwarming and delicious dish there is. Making a good cassoulet takes some time and effort, but it's all worth it. For dessert: A French apple tart.

You can't really go wrong with this classic.


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You may think the way we make foie gras is cruel. And maybe you're right. But there is no better way to soothe the guilt than to taste pan-seared foie gras. The hardest part of this recipe is finding a fresh whole foie gras at a local store. Once you have it, the recipe is actually fairly easy and the result mind-blowing. What to drink: Both red and white wines work well this dish.

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A red Bordeaux will be nice, but you may also want to try a sweet white wine. For dessert: A French lemon tart to end on a fresh and sweet note. Find the recipe, here.

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I don't know who had the idea to cook a duck in its own fat, but that genius should be canonized. Even the strongest atheist will believe in God after tasting this specialty, especially if it's served with duck fat-fried potatoes. For dessert: A French strawberry pie. This chicken, pepper, and tomato stew from the French Basque country was a favorite of Julia Child.

It's simple, straightforward, and, you guessed it, comforting.

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For dessert: A Basque pumpkin cornbread. This dish is not for everyone and the preparation itself is quite gruesome. You have to bleed a lamprey — aka the ugliest animal EVER —and collect the blood that you then use in the sauce along with red wine. It was already served in some parts of France in the Middle Ages and became widespread in most European courts in the 17th century. Crunchy on the outside, soft on the inside, with a subtle taste of rum and vanilla. The first time I tasted quenelles of pike I heard angels sing. This specialty from Lyon is rich — and if you're watching your cholesterol you should try something else — but it is never heavy.

The texture is light and fluffy and the pike flavor very subtle. But it is the lobster sauce that brings the whole thing to an enchanting dimension. Find a recipe, here. And here is how a French chef prepares quenelles. For dessert: Some bugnes lyonnaises , a sweet treat from Lyon. This fish soup was born in Marseille. It used to be a fishermen's dish, so the fish involved in its preparation is pretty cheap. Tomatoes and saffron give it a beautiful color. The final, and crucial, touch is the "rouille," a saffron mayonnaise that goes on top.

For dessert : Navettes de Marseille, a sweet pastry flavored with orange blossom water. It is shaped like a boat, to stick with the fishing theme. A "crying lamb gigot. The meat's juices fall on the potatoes and cook them. Find a recipe here. For dessert: Profiteroles , cream puffs filled with vanilla ice cream and topped with hot chocolate sauce. This saffron-flavored stew is the most iconic dish from Marseille and it shares the warmth of the city. It involves four different types of fish and a variety of shellfish. It's a classic that will be appreciated by all seafood lovers.

For dessert: A Beaumes de Venise cake with grapes, named after a little town in the Vaucluse. Recipe here. Beautifully simple and totally delicious. Recipe here and here. This soup is a specialty from Provence made with the French version of pesto. It's both comforting and flavorful. For dessert: Some macarons, just because they're really good. This dish is so famous it even had a Pixar movie named after it, but I couldn't possibly write a post about French food without including it.

So there you go. A merlot will work well too.


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  • For dessert: French almond nougat, one of the best French candies. To be honest, I'm not sure making it at home is very realistic, but if you feel adventurous, you can try this recipe. Roasted chicken with potatoes is the traditional Sunday lunch in France, whether you buy it already roasted at the local farmers market or you make it at home.

    Not sure what to cook?

    There are several recipes, but my favorite includes whole garlic cloves roasted with the chicken. When you eat the chicken you crush the roasted cloves on the meat. It's unbelievably good. For dessert: Another French classic, the religieuse — pastry cream, chocolate ganache and whipped cream. It's kind of a lighter but equally delicious version of boeuf bourguignon. Except that it's made with lamb, white wine, and spring vegetables. What to drink: Although it's made with white wine, a pinot noir is the best option to go with the dish.

    For dessert: A French fig tart. Calf liver. It may not sound appetizing at first but if you prepare it well it will wow your taste buds. In Lyon, they make it with caramelized onions, but you can also use shallots. Here is the recipe for the veal liver with caramelized shallots. And one for the garlic and parsley option. Believe me, your life is meaningless until you try this wonder. Mashed potatoes with melted cheese and garlic.

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    Native to the Aubrac, a volcanic region with deserted granite landscapes in the center of France, it is an ideal comfort food. For dessert: Some madeleines, Marcel Proust's favorite delicacy he is not alone.


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    • Melted cheese with white wine and garlic served in a communal pot where everyone dips their bread. This typical dish from the French Alps is very convivial and a perfect way to feed a group of friends after a long winter day. For dessert: A Savoy cake, a specialty from the same region as the fondue. A luxurious potato dish from the French Alps made with melted cheese, lardons French bacon , and onions.