Art Print

Turchett, Peggy
Buy at AllPosters.com






Sur La Table:
Special Offers

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

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


Chanterelle and Leek Sauté



What's In season at CHEFS Catalog

"Cuisine is only about making foods taste
the way they are supposed to taste."

~ Charlie Trotter

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!


[Flag Campaign icon]

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


Art Print

Meisen, Michael
Buy at AllPosters.com



Chanterelle and Leek Sauté
Gourmet Archives

1 teaspoon olive oil
1 teaspoon minced garlic
2 teaspoons minced shallot
1 cup dry Marsala
2 teaspoon fresh lemon juice
1 cup chicken stock
1 pound fresh chanterelle mushrooms
1 cup julienne white part of leek, rinsed well
2 tablespoons unsalted butter
Salt and white pepper to taste
1 cup loosely packed fresh basil
Lemon slices for garnish

In a large heavy skillet heat oil over moderately high heat. Add the
garlic and shallot and cook, stirring, until golden. Add the Marsala,
lemon juice, and stock, and bring liquid to boil. Boil the mixture until
it is reduced by half. Stir in the chanterelles and leek; cook mixture
over moderate heat, stirring occasionally, 3 to 5 minutes, or until the vegetables are tender. Swirl in butter and salt and white pepper to
taste. Stir in basil and divide mixture among 4 heated plates. Garnish
with lemon slices. Serves 4.

Featured Archive Recipes:
Gratin of Leeks with Beaufort Cheese
Gratin Savoyard
Julia Child on Leeks...
Potato, Leek, Gruyere and
Oyster Mushroom Gratin

Index - Vegetable Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 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 19, 2009.