Loading Saint-pierre-and-miquelon E-cookbook
Turn the page
Fish and chips

Chicken pot au feu wit...

The {Page-Turner-Cookbook} featuring

Cuisine is influenced by the cooking of
Saint-pierre-and-miquelon Appetizers - Soups - Sauces
Saint-pierre-and-miquelon Main Dishes
Saint-pierre-and-miquelon Side Dishes
Saint-pierre-and-miquelon Desserts
Other Desserts influenced by France
Pears vigneronne
Apricot soufflé
Orange sherbet bombe
Oeufs a la neige
Be mine Valentine meringues kisses
Rich vanilla ice cream
Grand marnier orange mousse
Strawberry napoleons with caramel sauce
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
While Saint-Pierre and Miquelon is near Newfoundland and share its climate and geography.The island is the last piece of French territory in North America.
The regional cuisine represents very efficiently the French culinary culture.
Fish is the staple food in the St. Pierre and Miquelon cuisine, as various species of fish can be found in the surrounding waters.

Codfish acras  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

The palm tree  Print Recipe

Serves: 6
Preparation time: 20 minutes
1 large mango
1 avocado, firm
Hearts of palm
1 lemon
basil leaves
Peel the mango and avocado.
Cut them into thin strips.
Arrange on a large white plate, alternating slices of mango and avocado.

Cut the hearts of palm into pieces and arrange on the plate along a curve in the shape of palm.
Do not delay watering your palm with lemon juice!.
Decorate the base of the palm with a chiffonade of basil.
Serve chilled.

Basic aioli-garlic sauce  Print Recipe

[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités. The keys to success with aioli is to work very slowly and have all the ingredients at room temperature. The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.
Preparation time: 15 minutes
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl.
Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Add in half of the oil very slowly or the oil will not emulsify and the sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk.
Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it.
The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Sauce Variations
Rosemary - Add two teaspoons of minced fresh rosemary
Chipotle - Add one tablespoon of minced canned chipotles in adobo sauce.
Saffron - Add a large pinch of Saffron threads and a tablespoon of honey.

Mussel soup  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.

Crispy salmon nuggets in kataifi crust  Print Recipe

kataifi is a Middle Eastern pastry that resembles shredded phyllo. In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.

Potato pancakes with smoked salmon and creme fraiche  Print Recipe

Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes
1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

Carrot soufflé  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

Smoked salmon with basil-dressed baby greens  Print Recipe

Serves: 8
Preparation time: 15 minutes
for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Poached eggs florentine  Print Recipe

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Smoked salmon roll  Print Recipe

The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

Caribbean conch stew  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Caribbean salmon fillets en papillotte  Print Recipe

This zesty tropical recipe found its roots in St. Barth, the French West Indies. I have used the local fruits, cooked into a chutney. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma.
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked
Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the tomatoes by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the tomatoes, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, tomatoes, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Chicken pot au feu with carrots potatoes and leeks  Print Recipe

Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2 inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2 inch pieces
1 teaspoon salt, plus more to taste
freshly ground pepper to taste
2 teaspoons chopped Italian parsley

1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.

2. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed.
Divide the chicken and vegetables among four large bowls, ladle the broth over them

Cod with vegetables and aioli sauce  Print Recipe

Recipe adapted from Chef Pascal Aussignac
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil

1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce

Fish and chips  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying


1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.


In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Potato galette with wild mushrooms  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
10 ounces wild mushrooms, cleaned
1/3 cup goose fat, or olive oil
to taste salt and pepper
5 cloves garlic, chopped
3 shallots, chopped
1 tablespoon chopped parsley
2 pounds potatoes, peeled

For this recipe, use 2 8-inch heavy frying pans.
Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Sauté briskly, stirring, until mushrooms are tender, and all moisture has evaporated. Stir in garlic, shallots and parsley and taste for seasoning.
Preheat oven to 375 degrees.
Cut the potatoes in 1/8- inch slices, if possible using a mandolin slicer or a food processor.
Heat 2 tablespoons of the fat or oil in the frying pans for 1 minute. Remove and arrange potato slices overlapping in circles. Sprinkle them with salt and pepper and spread half of the mushrooms on top.
Cover mushrooms with another layer of potatoes, and spoon over some fat. Press a piece of foil with a weight on top.
Repeat with the other galette. Cook galette on top of the stove until underside starts to brown, 8-10 minutes.
Transfer to oven for 15-20 minutes or until potatoes are tender. Remove foil and weight and flip galettes in the pans. Continue cooking until underside is brown

Quick pork cassoulet  Print Recipe

Can be made 1 day ahead.
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
1 pound dried white beans
5 bacon slices, coarsely chopped
4 pound boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1 pound kielbasa, cut into 1-inch-thick slices
2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
6 large garlic cloves, minced
1 tablespoon dried thyme
2 cups chicken broth
1 14-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups coarse fresh breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Chopped fresh parsley
Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold water.
Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
Preheat oven to 325 degrees. Cook bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
Brown pork shoulder and kielbasa in potl. Using slotted spoon, transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans.
Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet.
Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish cassoulet with parsley.

Daniel boulud short ribs braised in red wine with celery duo  Print Recipe

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.
Serves: 8
Preparation time:20 minutes
Cooking time:2 hours 30 minutes
3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
Celery Duo , for serving
1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
2. Center a rack in the oven and preheat to 350°F.
3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

Gruyere and parsley omelets  Print Recipe

Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)
Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Curried chicken breasts  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds boneless chicken breasts
2 teaspoons butter
to taste salt and pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup white wine
1 1/4 cups heavy cream
Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses its raw look about 5 minutes. Sprinkle the chicken strips with shallots and curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer the chicken pieces to a bowl.
Add the white wine to the skillet and cook over high heat for 3 minutes.
Add cream to the skillet and cook over high heat until sauce is reduced and starts to thicken.
Add the chicken pieces to sauce. Heat well and serve with hot rice.

Chicken burgundy  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
6 chicken breasts
to taste salt and pepper
1/4 cup flour
4 ounces diced bacon
2 teaspoons Cognac
3 cup burgundy wine
2 cups chicken stock
2 cloves minced garlic
1 sprig thyme
1 bay leaf
24 pearl onions
8 ounces mushrooms
4 teaspoons butter
1 teaspoon cornstarch
Season chicken with salt and pepper. Dredge in flour. Fry bacon in a frying pan until crisp. Brown chicken in bacon fat on all sides.
Pour the cognac over chicken.
Ignite then add wine, stock, garlic, thyme and bay leaf.
Cover chicken and cook in a 375 degree oven for about 30 minutes.
Meanwhile, peel and boil the pearl onions until tender. Saute onions and mushrooms in half of butter. Add to chicken together with bacon. Mix remaining butter and cornstarch.
Arrange chicken pieces in a deep serving dish.
Thicken the sauce with butter mixture whisking until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken.

Chicken fricassée  Print Recipe

Serves: 4
Preparation time: 25 minutes
Cooking time:40 minutes
1 3-pound whole chicken
3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped tomatoes
Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped tomatoes. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.

Individual beef wellington  Print Recipe

Serves: 6
Preparation time: 50 minutes
Cooking time:40 minutes
3- 1-pound packages frozen puff pastry
Flour for rolling

For the mushrooms:
2 large Portobello mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
salt and pepper

For the onions:
3 tablespoons butter
3 medium onions, thinly sliced
1/2 cup red wine
salt and pepper

For the spinach and cheese:
1 cup cooked chopped spinach
6 ounces blue cheese
For the beef:
6- 5 to 6 ounce center-cut beef tenderloins
salt and pepper
1/2 cup olive oil

Prepare the pastry and fillings:
The frozen puff pastry usually comes in sheets.
Two in each 1-pound package. Thaw pastry. Unwrap each sheet. Sit a 10-inch round cake pan on pastry.
With a sharp knife, cut out pastry sheets into 10-inch rounds. Lightly score a 4 by 3-inch rectangle in the center of each pastry round. Do not cut through the pastry.
Extend the lines of the rectangle and cut out the corners as shown in sketch.
Use scraps to cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds between sheets of wax paper.
For the mushrooms:
Slice the portobello into strips. Heat a heavy skillet over high heat. Add oil, garlic, mushrooms, thyme and rosemary.
Stir until mushrooms are brown. Season with salt and pepper. Transfer to a bowl.
For the onions:
Melt butter in a heavy skillet. Add onion and cook over low heat until onion are caramelized, stirring occasionally. Add Sherry wine and cook until pan is dry. Season with salt and pepper.
Set aside to cool.
For the fillets:
Heat a heavy skillet over high heat. Add oil and sear fillets 3 minutes on each side.
Season with salt and pepper. Transfer fillets to a plate. Refrigerate until ready to use.
For the sauce:
Pour 1 cup red wine in skillet. Cook for 5 minutes. Stir a package of brown sauce mix in cold water. Pour in skillet with wine. Whisk until thickened. Set sauce aside.
Assemble the wellingtons:
Preheat oven to 400 degrees. Line the prepared pastries on a work surface.
Spread half of the well drained spinach over center of pastries. Divide blue cheese and well drained onions into six equal portions and spread over spinach.
Top with fillet, mushrooms and remaining spinach. Fold each side panel onto top to seal the content of pastry.
Turn the packages and arrange on a baking sheet seam side down. Decorate with pastry cut outs Brush pastries with a beaten egg.
Bake in for about 20 minutes or until the internal temperature is at 110 degrees. Be sure that the tip of the thermometer is inserted in the center of the package.
Set cooked wellingtons aside no longer than 10 minutes. The sealed fillets continue to cook out of the oven.
Cut each wellington in half. Arrange on warm plates and serve immediately.

Potage parisien  Print Recipe

Leek and potato soup
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1 pound leek, white part only
3 ounces butter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons
Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.

Mushroom bourguignon with polenta  Print Recipe

Meaty mushrooms simmered with wine and carrots make for a rich Bourguignon-style stew. Use vegetable broth for a vegetarian dish or beef broth. You may also serve the Mushroom Bourguignon with noodles or mashed potatoes
Serves: 4
Preparation time:20 minutes
Cooking time:1 hour
4 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, shiitake or oyster, cut into 1-inch chunks
2 cups peeled pearl onions
salt and freshly ground black pepper
1 medium onion peeled and diced
2 carrots, thinly sliced
3 garlic cloves, minced
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 cup dry red wine (Pinot noir, or Beaujolais)
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon soy sauce
2 teaspoon fresh thyme leaves, chopped
1 bay leaf
Polenta for serving
Chopped parsley, for serving
Heat 2 tablespoons butter or oil to a large Dutch oven or pot. Cook the mushrooms until they are brown. You might have to do this in batches. Use a slotted spoon to transfer mushrooms to a large bowl and sprinkle with salt and pepper.
Add another 2 tablespoons butter and brown the onions, seasoning them as you go. Transfer to bowl with mushrooms.
Reduce heat to medium-low. Add another tablespoon butter or oil to pan. Add sliced carrots and minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and flour and then add wine, broth, soy sauce, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 20 to 30 minutes. Taste and add season if needed. Discard the bay leaf.
Serve mushroom Bourguignon over polenta, topped with parsley.

Side Dish
Leeks au gratin  Print Recipe

Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

Side Dish
Almondine potatoes  Print Recipe

Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds potatoes
3 ounces butter, soft
3 egg yolks
salt and pepper to taste
1/4 teaspoon grated nutmeg

For breading:
3 eggs, beaten
2 tablespoonsoil
1/2 cup flour
1 cup fresh breadcrumbs
1 cup sliced almonds
oil for frying
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.
In a large saucepan, combine potatoes with butter, egg yolks, salt, pepper, and nutmeg. Using a wooden spoon, mix well over medium heat until mixture thickens.
Spread mixture onto a greased baking sheet. Cover with plastic wrap, and refrigerate until cold.
Shape duchess potato into small logs, (1 inch round by 3 inches long).
Dip in beaten egg mixed with oil. Coat in flour, and roll in breadcrumbs and sliced almonds combined. Deep Fry at 350 degrees until golden brown

Side Dish
Crispy leeks  Print Recipe

Preparation time: 15 minutes
Cooking time:3 minutes
2 leeks
1/4 cup vegetable oil
coarse salt
Trim leeks of all green parts. Cut them in half lengthwise. Holding each half together.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.

Side Dish
Green herb sauce for dipping asparagus  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Side Dish
Savoyarde potatoes  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:45 minutes
2 pounds peeled baking potatoes
2 cloves garlic, minced
1 cup grated Swiss cheese
1 cup light cream
To taste salt and pepper
1/2 cup grated Swiss cheese
Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.
Bake for 35 to 45 minutes, or until top is brown and potatoes are fully cooked.

Side Dish
Allumette potatoes  Print Recipe

Matchstick potatoes
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
4 pounds baking potatoes
Oil for frying
Salt to taste
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.
Deep fry in batches at 350 degrees until potatoes are cooked, but not brown.
At serving time, increase oil temperature to 375 degrees. Fry potatoes in batches, until golden brown.Sprinkle with salt. Serve hot.

Side Dish
Creamy cauliflower purée  Print Recipe

Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.

Side Dish
Potatoes dauphine  Print Recipe

Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound potatoes, peeled and washed
salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying

1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs
Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.

Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.

Banana cakes with rum sauce  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
6 1/2 tablespoons unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking soda
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas, mashed
7 tablespoons unsalted butter
1/2 cup sugar
1/4 cup dark rum
1/4 cup water
Preheat oven to 350 degrees.
Generously butter six 4-ounce ramekins with 2 tablespoons of the butter.
Make the Cakes:
Mix the flour with the baking soda. In another bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown sugar and beat until light and fluffy.
Add the eggs, one at a time, and beat just until incorporated. Beat in the mashed bananas.
Using a large spatula, fold the dry ingredients into the batter until incorporated. Spoon the mixture into the ramekins and set them in a baking pan. Carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes, or until the cakes are firm but spring back when pressed lightly with your finger.
Remove the pan from the oven and with tongs transfer the ramekins to a rack; let cool slightly. Run a sharp knife around the sides of the cakes, then invert them onto a wire rack to cool while you prepare the sauce.
Make the Sauce:
In a saucepan, combine the butter with the sugar, rum and water and bring to a boil, stirring constantly to dissolve the sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve. Serve with a few candied pecans on top of each cake.

Bavarois maracudja  Print Recipe

also known as Passion fruit bavarian
Serves: 8
Preparation time: 1 hour 30 minutes
Cooking time:5 minutes
4 eggs
1/2 cup sugar
1/2 cup flour
3 tablespoons melted butter
1 cup passion fruit jam

1 envelope unflavored gelatin
2 tablespoons cold water
1/2 cup passion fruit preserves
1 cup passion fruit juice
2 fresh passion fruit
3/4 cup whipping cream
Jelly roll cake:
Preheat oven to 375 degrees. In a mixing bowl of an electric mixer, combine eggs, and sugar. Whip over a double boiler until hot and frothy. Then whip until volume quadruples. Fold in sifted flour, then, the cooled melted butter. Line a jelly roll pan with wax paper, buttered and floured. Spread mixture over surface of pan. bake 12 minutes.
Flip cake on a towel sprinkled with icing sugar. Remove paper. Spread passion fruit jam over cake. Roll from the widest side. Wrap in towel. Cool. Unwrap, slice thin across.
Line top and bottom of a 9-inch cake pan with removable bottom with wax paper. Line bottom and sides of pan with cake slices. Hug them well together. Cover and chill.


Soak 1 envelop unflavored gelatin in 3 tablespoons cold water. Combine 1/2 cup passion fruit jam with 1 cup passion fruit juice. Add the inside of 2 fresh passion fruit if available. Heat a little. Stir in the melted unflavored gelatin or the gelatin sheets without the water. Beat 3/4 cup whipping cream till firm. Fold in chilled passion mix. Pour the mixture into the prepared mold. Chill for several hours to set. Unmold on a platter.

Lady fingers in pyjamas  Print Recipe

Small bananas wrapped in French crepes. A French carribbean recipe known as TI FIGUES EN PYJAMAS
Serves: 6
Preparation time: 30 minutes
Cooking time:10 minutes
12 tiny bananas
2 tablespoons brown sugar
1/2 cup dark rum
12 small crepes
1 teaspoon butter
2 teaspoons brown sugar
1 cup chocolate sauce
Preheat oven to 400 degrees.
Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes

Sorbet doudou maracudja  Print Recipe

A refreshing delicious treat from Guadeloupe made with passion fruit.
Serves: 6
Preparation time: 1 hour
12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas


2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.
Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Pears vigneronne  Print Recipe

Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam
Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Apricot soufflé  Print Recipe

Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1 pound fresh pitted apricot halves
1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites
Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

Orange sherbet bombe  Print Recipe

Serves: 8
Preparation time: 15 minutes
1 1/2 quarts orange sherbet
1 1/2 quarts vanilla ice cream

Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.
Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer.
Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream.
If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining.
Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets.
Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight.
To unmold: Dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.

Oeufs a la neige  Print Recipe

light snowy egg meringues served with custard sauce and fresh fruit.
Serves: 10
Preparation time:30 minutes
Cooking time:3 minutes
6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries
Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.

Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.

Be mine Valentine meringues kisses  Print Recipe

Serves: 6
Preparation time:20 minutes
Cooking time:45 minutes
3 egg whites
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
2 to 3 drops red food coloring
4 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.
Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.

Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden. This can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve.

Rich vanilla ice cream  Print Recipe

Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
5 egg yolks
3/4 cup granulated sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract

Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.
Pour mixture in saucepan. Heat slowly over low heat while stirring until mixture coats the back of a spoon, about 8 to 10 minutes. DO NOT LET BOIL. Cool completely in refrigerator.
Freeze according to manufacturers instructions.

Grand marnier orange mousse   Print Recipe

Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
3 tablespoons Grand Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled whipping cream
1/4 cup icing sugar
Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks, sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken. Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let stand until cool but not set, stirring occasionally. Beat cream with icing sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand Marnier cake, or pour into a decorative mold or individual cups to set. Unmold before serving.

Strawberry napoleons with caramel sauce  Print Recipe

Serves: 6
Preparation time: 35 minutes
Cooking time:40 minutes
For pastry cream:
4 egg yolks
1/2 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
2 cups boiling milk

For caramel syrup:
1 1/3 cups water
1 cup sugar
2 teaspoons brandy
For pastry:
1/2 pound puff pastry sheet, thawed
1 large egg
1 teaspoon milk
2 tablespoons sugar
2 1-pint baskets strawberries, washed, hulled, sliced
Pastry cream:
Whisk yolks, sugar and flour, and vanilla in bowl. Add boiling milk while whisking continuously. Return to saucepan, and whisk over medium heat until thick and bubbly.
Transfer pastry cream to bowl, cover with plastic wrap directly onto surface of pastry. Chill. (can be made 2 days ahead.)
In a medium heavy saucepan, stir cup water and sugar. Heat over high heat until caramel forms, occasionally swirling the pan. Meanwhile, bring remaining 1 cup water to boil in a small saucepan. Remove caramel from heat. Mix in boiling water. Stir to dissolve caramel. Cool syrup.
Preheat oven to 400 degrees. Roll out puff pastry sheet on floured surface. Cut out nine 4-inch rounds. Arrange on a baking sheet. Pierce pastries several times with tines of fork. Chill 15 minutes.
Beat egg and milk to blend. Brush 6 pastries with egg wash; sprinkle with sugar. Bake pastries until puffed and golden. Transfer to rack and cool.
Cut each pastry in half horizontally. Reserve 6 sugar-coated tops.
Place 1 plain pastry round on each of six plates. Spread a tablespoon of pastry cream over. Top with sliced berries. Cover with second pastry. Repeat layering of pastry cream and berries. Top with reserved sugar-coated pastries.
Spoon caramel syrup around base of each napoleon.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz


Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5 6

As the sun rises or sets in Saint-Pierre-and-Miquelon

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
45 Recipes

10 Appetizers

15 Main dishes

8 Side dishes

12 Desserts