The Olympic Flame Burns... Athens,
Attica, Greece
Photographic Print
Setchfield, Neil
Buy at AllPosters.com

    La Belle Cuisine - Cookbooks

Fine Cuisine with Art Infusion

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

More from Good as Gold!

"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

Are you looking for Cookbook Heaven? Click below to enter...

Cooking, Food & Wine

Recipe of the Day Categories:

   Recipe Home

   Recipe index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Monsieur Paul
Art Print
Buffet, Guy
Buy at AllPosters.com

 
Young Olympic
Games, c.1914
Giclee Print
Elzingre
Buy at AllPosters.com

Julia and Jacques Cooking at Home

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

Olympic Spirit
Kastaris, Euripides
Buy this Art Print at AllPosters.com

The Good as Gold cookbook, which was compiled and published in honor
of the Centennial Olympic Games, held in 1996 in Atlanta, GA is, in our opinion, an outstanding cookbook. Unfortunately, this compilation did
not receive a great deal of publicity or recognition. Over fifty of America's finest chefs and famous cooks - including Daniel Boulud, Jacques Pépin,
Ella & Dick Brennan, Rick Bayless, Dean Fearing, Michel Richard and
Wolfgang Puck - present special recipes to salute the Centennial Olympic Games celebration. It is our pleasure to celebrate the 2000 Olympic spirit
by presenting selected recipes from this cookbook.

Good as Gold
Centennial Olympic Games Cookbook
America's Finest Chefs and Famous Cooks Celebrate
100 Years of the Modern Olympic Games
Copyright © 1995 by Favorite Recipes Press

Chicken Chasseur

1 tablespoon virgin olive oil
8 skinless chicken thighs, with all surrounding
fat removed (about 2 pounds)
1 small leek (5 ounces), trimmed, cleaned,
and coarsely chopped (1 3/4 cups)
1 medium onion (4 ounces), peeled
and chopped (1 cup)
1 1/2 tablespoons all-purpose flour
1 cup dry white wine
1 can (15 ounces) whole peeled
tomatoes in juice
5 cloves garlic, peeled, crushed,
and finely chopped (1 tablespoon)
20 medium mushrooms (about 12 ounces)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon chopped fresh tarragon

Heat the olive oil until it is hot in a large nonstick skillet. Add the
chicken thighs in one layer, and cook them for 5 minutes on each side
over medium to high heat. Transfer the thighs to a large, sturdy sauce-
pan, arranging them side by side in a single layer in the pan.
To the drippings in the skillet add the leek and onion, and sauté for 30 seconds. Add the flour, mix it in well, and cook for about 30 seconds.
Then mix in the wine and tomatoes. Bring the mixture to a boil over
medium heat, and pout it into the saucepan containing the chicken. Stir
in the garlic, mushrooms, thyme, rosemary, salt, pepper and soy sauce.
Bring the mixture to a boil over high heat, stirring occasionally to prevent
the chicken from scorching, then cover the pan, reduce the heat to low,
and cook for 25 minutes. Sprinkle on the tarragon and mix it in. Serve
two thighs per person with some of the vegetables and surrounding
liquid. Four servings.

3 cups ripe strawberries, washed and hulled
3 tablespoons sugar
3 tablespoons cassis (black currant-flavored liqueur)
or crème de mûres (blackberry-flavored liqueur)
3/4 cup dry, fruity red wine
1 tablespoon shredded peppermint leaves
4 tablespoons sour cream (optional)
Cookies (optional)

Quarter the berries, and place them in a bowl with the sugar, liqueur,
wine and mint. Mix well, and serve immediately, or refrigerate (for up
to 8 hours) until serving time.
Spoon the berries and marinade into wine goblets for serving. If desired,
top each dessert with a dollop of sour cream, and serve it with a cookie.
Four servings.

More from Jacques Pepin:
French Potato Salad
Sauteed Chicken 'Maison'
Salmon Fillet en Papillote with Zucchini,
Carrot, and Shiitake Mushrooms
 

Click below for more
Good as Gold recipes

Daniel Boulud  
Ella & Dick Brennan 
Marcel Desaulniers 
Robert Del Grande 
Dean Fearing 
Wolfgang Puck

Current Cookbook Feature 
Index - Cookbook Features
Daily Recipe Index
Recipe Archives Index