Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.Rice -- Add the rice ri ...
Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring ...
For the Mushroom Ragout:The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.Heat the oil in a skillet over medium heat.Add the shallots and cook until they begin to s ...
Preheat oven to 400 F (if you are not making these ahead).Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with P ...
1. Chop onion and mince garlic.2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Saute until soft.3. Meanwhile, toast bread and spread mayon ...
Saute mushrooms slightly in 1-2 tablespoons butter.Set aside.Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.While cooking vegetables, butter 6 slices of bread (about 1/2 tab ...
Preheat oven to 180C/350\u00b0F Grease an 8 cup lasagne dish.Melt half the butter in a saucepan on high. Saute leek and garlic for 5 minutes Stir in flour, cook 1 minute. Remove from heat. Gradually ...
Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Ad ...
Heat 1 tbsp oil in a large heavy saucepan.Brown the beef; add the onion and brown lightly on the cut side.Add the bay leaf and water.Heat over medium heat until almost boiling.For a clearer broth, d ...
Chop up 1 c of Langoustine.Reserve the rest Melt butter in soup pot.Saute the minced shallots for a few minutes.Add the chopped Langoustine.Stir in the flour until smooth.Cook for a minute stirring ...