Cheese and Red Wine
Cheese and Red Wine
Art Print

Cabannes & Ryman
Buy at AllPosters.com
 

 

 

 


 

Premium wines and gourmet gifts 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Super Bowl Tidbits

 

 

Shop igourmet.com
Gourmet cheeses on sale now at igourmet 

“How can you be expected to govern a country
that has 246 kinds of cheese?”

~ Charles de Gaulle


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 


Have a heart for
New Orleans

 

 

 

 

 

 

Cheese Shop, Paris, France
Cheese Shop, Paris, France
Photographic Print

Bowman, Charles
Buy at AllPosters.com
 

 

 

 

 

 

 

 


 Stonewall Kitchen, LLC

 

 

 

 

 

 

 

 

 

La Pince de la Mer
La Pince de la Mer
Art Print

Gotzes, Sabine
Buy at AllPosters.com
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

 Cheese and Wine
Cheese and Wine
Art Print

Etienne, Nicole
Buy at AllPosters.com

 

 

Camembert Crèmes
The Times-Picayune, New Orleans

1 tablespoon red onion, minced
1 tablespoon parsley, finely chopped
2 tablespoons (1 ounce) cream cheese
Pinch of salt and pepper
6 tablespoons (4 ounces) Camembert
1/2 cup seasoned croutons, finely crushed

Combine onion, parsley, cream cheese, salt and pepper in a small bowl.
Set aside.
Place each tablespoon Camembert on a piece of wax paper and flatten
into a circle. Place one teaspoon cream cheese mixture in the center.
Gently enclose the filling with the Camembert and roll into a ball with the palms of your hands. Roll in crushed croutons and refrigerate for 1 hour.

 

Blue Shews
Chef Mary Bergin, Spago
The Times-Picayune, New Orleans

2 tablespoons blue cheese
2 tablespoons cream cheese
1 tablespoon minced parsley
1 tablespoon minced shallots
1/4 tablespoon ground black pepper
1/4 cup honey-roasted or plain cashews

Combine blue cheese, cream cheese, parsley, shallots and black pepper
in a medium mixing bowl. Stir with fork until well mixed. Set aside.
Reserve 6 whole cashews. Place the remaining cashews in a food processor fitted with the chopping blade and process into fine crumbs. Measure out 6 tablespoons of cheese mixture and form into 6 little round logs. Roll each in cashew crumbs and place 1 whole cashew on each. Refrigerate for 1 hour.

 

Port du Salut Bon Bons
Chef Mary Bergin, Spago

4 teaspoons pesto
2 tablespoons (1 ounce) Port du Salut,
finely chopped
2 teaspoons minced carrot
2 teaspoons minced onion
2 teaspoons minced celery
3 ounces cream cheese
12 slices almond, toasted (about 1 tablespoon)

  Combine 2 teaspoons pesto with Port du Salut, carrot, onion and celery
and stir to combine. Set aside.
Divide cream cheese into 6 balls. Flatten balls onto a piece of wax paper
and make indentations with thumb. Divide the Port du Salut filling evenly
among the cream cheese balls, placing a small amount on each flattened
ball. (Don’t overfill; it will be difficult to assemble.) Wrap the cream
cheese around the filling and make it into a smooth ball with the palms
of your hands. Refrigerate for 30 minutes. Remove from refrigerator;
roll each ball in remaining pesto and top with 2 almond slices.

 

Gigi’s King-size Steak Tidbits

3 1/2 pounds boneless steak, such as sirloin, New
York strip, or tenderloin, cut 2 inches thick
1 cup dry red wine
3 cloves garlic, minced
1/2 cup unsalted butter
1 tablespoon dry mustard
1/2 teaspoon seasoned salt or Creole seasoning
1 teaspoon Worcestershire sauce
2 tablespoons dry red wine
Freshly ground black pepper to taste
Tabasco sauce, to taste
Cocktail rye or French bread

Trim the steak of any visible fat. Combine 1 cup red wine and garlic and
use it to marinate the steak in the refrigerator for about an hour, turning
at least once.
Meanwhile, in a small saucepan, combine the butter, mustard, seasoned
salt, Worcestershire, 2 tablespoons red wine and Tabasco.
Broil the steak, 3 to 4 inches from heat for 18 to 20 minutes, turning
once, for medium-rare.
Heat the butter sauce. Cut the steak into bite-size strips, heap it into a
chafing dish or casserole, pour the sauce over it and serve at once with wooden picks.  Or, if you prefer, serve the sauce separately, allowing
each guest to dunk his own. Serve with cocktail rye or French bread.
Makes 12 to 16 appetizer servings.

 

Crabmeat Parmesan Canapés
Gourmet Archives

12 slices homemade-type white bread, crusts discarded
and bread cut into 4 triangles
1 cup fresh lump crabmeat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated good-quality Parmesan cheese
[such as Parmigiano-Reggiano]
4 scallions, chopped fine
1 teaspoon fresh lemon juice
Salt, pepper and Tabasco to taste
[or the Creole/Cajun seasoning of your choice]

Preheat oven to 400 degrees F. Toast the bread on a baking sheet in
oven until golden, about 5 minutes.
In a bowl stir together the crabmeat, mayonnaise, Parmesan, scallions,
lemon juice and seasonings.
Reduce oven temperature to 375 degrees F. Spread crabmeat mixture
on toasts and arrange on baking sheets. (May be assembled 30 minutes
in advance.) Bake canapés in middle of oven until puffed, about 10
minutes. Makes 48.

 

New Orleans Super Bowl Bash
Index - Appetizer Recipes
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 31, 2009.