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Collection of the ‘european’ Category
Potatoes Dauphinoise – Part 3 of Christmas Dinner
In theory, dessert would be made by now and the Prime Rib would be roasting in the oven. Now it’s time to do the side dishes. You can also do this ahead of time, wrap it up and keep in the refrigerator until ready to bake. This is a classic dish and I have never met anyone that didn’t love it. Enjoy!
By Request: Beef Tenderloin for the Holidays and Figgy Pudding
Few pleasures in life are more indulgent and more succulent than a properly prepared tenderloin of beef . When it comes out of the oven and the smells fill the air, you can be sure that people will come running to the table.
Italian Cream Cake
This is a traditional Italian dessert that is served over the holidays, but it is delicious any time of the year!
Don’t Stress Over the Gravy/Sauce!
I know how it is, believe me. You spend all week (maybe weeks) planning a holiday menu. Your guests arrive, intoxicating smells of roast turkey, prime rib, beef tenderloin or other succulent specialties fill the air. All that’s left is to make the gravy and the nagging thought that it can make or break your creation.
Hot and Steamy Melt-in-your-mouth Hungarian Goulash over Egg Noodles Tossed with Melted Butter
On a chilly day like today, the warming flavors of paprika in this hearty dish are just what is needed. This recipe basically cooks itself. All you have to do is toss the items in the pot and be about your day.
Fluffy, Light Belgian Waffles
Most of us have had the unfortunate experience of trying to make waffles at home, only to find them dense and lackluster. Try this recipe and you will end up making waffles every Sunday morning like we do!
Luxurious Steak Tartare
This is a classic, so nothing about this recipe is original on my part. I don’t even measure the ingredients and you won’t need to either. It is blissful pleasure on toast points in about 10 minutes.
Crepes are Easier than You Think
I think it is safe to say I have made thousands of crepes. They are so versatile. From Crepes Suzette to Shitake mushrooms and Boursin cheese; there are many options for sweet as well as savory crepes. Here’s a recipe you can mix in five minutes, or so. They only caveat is you have to use a crepe pan for this. Mine is not French (surprise), it is from Germany and it is a non-stick crepe pan. I purchased it at Williams-Sonoma years ago.
