Hazelnut-Crusted Maine Sea Scallops Recipe
HAZELNUT-CRUSTED MAINE SEA SCALLOPS NETTLES, SWISS CHARD FEW CREATURES of the sea offer as much versatility, texture, and taste as our Maine sea scallops. We love to serve them raw, barely cooked, or,...
View ArticleRoasted Ginea Hen Recipe
ROASTED GUINEA HEN, MOREL AND GIBLET–CRUSTED WHITE ASPARAGUS, VIN JAUNE JUS AT THE FARM in Saint-Pierre de Chandieu, near Lyon, I literally grew up on guinea hen, and I remember that if we didn’t clip...
View ArticleMushroom Barley and Roasted Asparagus Salad Recipe
Mushroom Barley and Roasted Asparagus Salad Prep Time20 minutes Cook Time40 minutes Passive Time60 minutes Ingredients 3/4cup pearl barleyrinsed 2tablespoon sprigs fresh thymeplus 1minced leaves 3cup...
View ArticleLoup De Mer Recipe
LOUP DE MER TENDER LEEKS, OVOLI MUSHROOMS À LA CRÈME ONE OF MY FAVORITE wild mushrooms, the Amanita Caesarea, also called ovoli, or oronge in French, has been revered since Roman times. To me, the...
View ArticleEscalope Vennoise Recipe
ESCALOPE VIENNOISE; VEAL QUENELLES, GREEN ASPARAGUS WHAT IS CALLED escalope viennoise in France is every French child’s favorite. Breaded veal slices originated in Austria as Wiener schnitzel but made...
View ArticlePea And Lettuce Veloute Recipe
PEA AND LETTUCE VELOUTÉ HICKORY SMOKED SQUAB BREAST THE INSPIRATION for this soup came from one of our landmark recipes, the chilled pea soup. In the spring of 1993, as we prepared the opening of the...
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