I found this recipe in Gourmet years ago and have been making it ever since. In France many swear by cooking these carrots in the pure water of Vichy and say it brings out the best of the vegetable’s delicate flavor, but in truth the dish is delicious made …
The Bistro Tender is a hard-to-come-by cut of beef. It is the “teres major” muscle and comes from the shoulder of the beef. It is also called the shoulder tender or petite tender and, as the name implies, it is both tender and flavorful. I think you’ll enjoy it.
Monkfish is one of my favorite fish. Often called “poor man’s lobster,” it can be prepared many ways to enhance its wonderful flavor. In France, it is a bistro favorite.
Moody’s Toulouse sausage is the best I’ve tasted this side of France! It’s a garlic lover’s delight and is made in same rustic fashion as the best sausages from Southwest France.
Celebrate Bastille Day with a wonderful French-influenced Steak au Poivre. What is Bastille Day? It is the French National Day that commemorates the “Storming of the Bastille” on 14 July 1789. France is America’s first and oldest ally. About Steak au Poivre: Properly prepared, Steak au Poivre is delicious …
A classic French recipe for a special evening.
This is an easy and tasty recipe, but you must watch the steak as it has varying thickness throughout and requires different cooking times.
Apples, pork and Calvados – the cooking staples of Normandy. Here is the chicken version using apples and their distilled cousin.
I have fond memories of Moules Marinières and Steak Tartare in many a French bistro sipping a glass of local white wine with the Moules and a glass of red with the Steak Tartare. My choice always with Moules or Huitres (oysters) is a glass of Sancerre.
