Exotic Foods on the Table

A saying rightly goes, "The road to the heart is through the stomach". Yes, the best way to please your guests is to make them awe-struck by your flattering and exotic servings of not only healthy gourmet recipes but also by the way you present the dishes on the platter. It would not hurt if you do "pliage de napkin" right?

When it comes to playing host to a handful of the chosen and specially invited guests, there can be no better way to impress them than to prepare a delicious, nice-smelling and never-seen-before combination of exotic and simply superb items that are prepared with a personal touch! You can prepare food at home or order from a reputed restaurant that is well-known for its unique quality and sophisticated presentation of dishes. Make sure you are able to mirror the tastes of your guests in the items prepared.

A few points to note here are:

I. Study the menu

Ensure that there are dishes that will perfectly match the composition of the group invited. If there are kids expected to attend your party, then allocate a certain space for their likes and include items like ice creams and rich, creamy desserts.

II. Check with the restaurant if they offer fusion items

Instead of sticking on the old-fashioned items, you can include dishes that are innovative in taste and appearance. For example, you can order a menu that has the goodness of Oriental and Mediterranean tastes. This is just a clue about how to mingle different styles of cooking. You can create any number of combinations you want by using your creativity.

III. In case you are organizing a lunch or dinner party, you can reserve tables in advance in the restaurant itself so that guests are treated well through hot and steaming dishes served straight from the BBQ.

IV. Generally, buffet-type of lunch or dinner parties are very popular among both the hosts and the guests because of the unlimited servings they can avail.

V. In the event of just a small get-together you plan to organize during a weekend, you can consider choosing any kind of combos that is offered. Usually, a drink is offered free of cost as a complimentary gift for bulk orders.

VI. You can also customize your menu by ordering a dish that is not offered in the normal course. Their expert chefs will be only too happy to fulfill your wishes earnestly.

On the whole, you can immensely please your guests by treating their taste buds to some fine dining experience in one of the best restaurants in your locality.

There are many reputed restaurants in almost every major town today that offers you a wide range of dishes to choose from. For example, there are exotic Oriental items included in the menu along with some traditional yet lip-smacking British food like grill chicken and omelets.

Great Turkey Salad

Leftover turkey can be made into a scrumptious salad sandwich. Added with almonds and raisins and mixed with mayonnaise, mustard, cider vinegar, red onion, a bit of sugar, salt and pepper, you have a tasty, healthy gourmet recipe and a lip smacking salad dish that can be served on top of a bed of lettuce. With this easy and elegant recipe any day can be a holiday.

You may serve gourmet turkey sandwiches on rye buns, a uniquely French treat the French baguettes or whole wheat bread paired with a lovely Rosé, a pink wine with a fruity flavor with hints of wild strawberry, cherry, and watermelon if you are feeling extra festive. Actually, this combination will also make an idyllic and memorable picnic lunch. Serve this turkey sandwich with a hearty bowl of soup and a glass of Viognier, a dry white wine with hints of apricot and peach for a light and uncomplicated gourmet dinner. You may use to top it over round crackers and serve it as elegant appetizers for a lovely dinner party. Or you can also make small cocktail sandwiches with this recipe, As hors d’oeuvres, they will pair remarkably well with a nice fruity just perfect Riesling, not to dry, not to sweet. Or why not try it with a beautiful bottle of Pinot Noir, a bold red wine with cherry, red berry and truffle flavors.

Turkey salad with almonds and raisins will make an exotic dip for chips and served with soda or ice cold beer for an informal get-together. This recipe can be made ahead and stored for two or three days. Actually, it even gets better overnight and is best eaten the day after because the turkey absorbs all the flavors and the spices meld together to create a tantalizing sensation in the palate. Many people find turkey a bit dry but in this recipe they will find the turkey moist and juicy and no one will be able to resist biting into this mouthwatering dish.

Ingredients

3/4 cup salad dressing or mayonnaise

1/4 cup Dijon-style mustard

1 tbsp. granulated sugar

2 tbsp. cider vinegar

1/2 cup gold raisins

1/4 cup celery, diced

1/4 cup red onion, diced

Salt and pepper to taste

1/4 cup toasted almonds, slivered

3 cups cooked turkey breast meat, diced

1. Mix in the mayo or salad dressing in a bowl, Dijon mustard, sugar, vinegar, raisins, celery, and onions. Blend well until the sugar dissolves and all the ingredients are well incorporated.

2. Stir in the turkey and also the almonds. Chill.

3. If desired, garnish with some additional almonds, and serve.

Delicious Burnt Milk

Burnt milk is Mexican-style fudge. It is known as “leche quemada,” which is the Spanish translation of “burnt milk.” Actually the milk is not burnt but heated on low temperature with sugar for more than half an hour or until it turns a nice golden brown color. To avoid the bottom from burning the mixture needs to be stirred constantly. This sweet treat can be enjoyed alone. Or like fudge, it is used to flavor other desserts and sweets. This simple dessert recipe also uses baking soda and cinnamon stick to give it texture and a subtle and aromatic spice aside from milk and sugar.

Perfect for ending heavy meals or spicy main courses this burnt milk recipe makes a rich yet light dessert. There are number of different ways to serve this light desert. The mixture can be placed in molds to take on any kind of shape like making jelly while it is still warm. A thin glaze forms on the surface of the burnt milk and encases the creamy interior once it is chilled. You can place the cooked mixture in tint bowls, glasses, or sheets or you can also cut them into tiny squares when they have chilled and hardened a bit. With chopped nuts some like to sprinkle burnt milk before they set for crunch, texture and flavor.

Making them into candies is another way to enjoy this delicious dessert. Simply roll the burnt milk into balls. When they are cool enough to handle coat them with chopped nuts, cocoa powder or coconut flakes. Then wrap them in colored plastic candy wrappers and place them in a pretty box. You can give them away as a gift to friends or family on special occasions. Served with some tea or coffee burnt milk candies make a delightful snack. For the holidays such as during Christmas or the New Year’s they also are perfect to serve or give away as gift as they are very easy and quick to make.

Ingredients

4 cup milk

2 cup sugar

1/4 teaspoon baking soda

1 cinnamon stick

1. Mix 3 cups of milk and sugar in a saucepan, and allow it to cook over a low heat. Keep stirring often to avoid burning. Let it cook until golden brown.

2. Stir together soda, cinnamon stick and 1 cup milk in a separate saucepan. Allow it to boil. Remove the cinnamon stick once done.

3. While stirring continuously pour this milk to the above reduced milk mixture.

4. Place over a low heat when all the milk is incorporated. Until the mixture is thick, cook very slowly.

5. Cool slightly then pour into a glass serving bowl. Chill.

Frothy Bananas

To make a sumptuous treat you don’t need to bake a pie or your favorite gourmet dessert. This recipe for banana froth you can make in less than 10 minutes. For those who are not familiar with baking or cooking this is the perfect simple dessert recipe since it does not require any cooking at all. It only needs to be assembled as it is simple and very easy to prepare. It has the same texture and sensation as pudding and tastes wonderful. Banana froth makes a wonderful presentation served neatly on pudding dishes. For an elegant and refreshing touch garnish it with mint leaves.

To make banana froth you only need three simple ingredients: whipped cream, white sugar, and large bananas. Most of these ingredients can be found in every kitchen pantry. You can easily make banana froth for them if you need to whip up something really fast for dessert or unexpected guests are coming over. After a full meal this makes a light and refreshing treat. It is easy to digest and finish and also helps cleans the palate.

For those busy weekdays banana froth is the perfect treat when you have no time to make a full-blown dessert but crave for something special. When there is no cake or pastry available to indulge on you can try this out anytime of the day or week. To treat yourself to a splendid tasting dessert dish you don’t need expensive ingredients.

To make this recipe use large sweet bananas. You can also use the small or baby bananas. But you will have to double the amount used to make the same amount as in this recipe. If you have fresh cream, before combining it with the bananas whip it first using an electric beater until it is nice and frothy.

Ingredients

3 large bananas, peeled and mashed

1 cup whipped cream

5 tablespoons white sugar

1. Stir together the sugar and the bananas in a bowl, to form a puree.

2. Then add the whipped cream and stir gently.

3. Pour spoonful into pudding dishes. Serve at room temperature.

Sour Dough Types

Sourdough has always been one of the most popular styles of bread. With its strong, distinctive flavor and the ability to mesh well with a wide variety of sandwiches, soups, and other foods, it's not hard to see why it is the bread-of-choice for many. Most stores and bakeries offer traditional loaves or rolls, but there is a whole variety of different styles of sourdough bread, making it even more suitable to a wide range of dishes and uses. Here are five of the most popular types of sourdough bread you may or may not have tried yet:

Traditional Sourdough Bread

While traditional sourdough bread can be found just about anywhere, a great sourdough bread is not nearly as an easy gourmet recipe to find, or make. Making your own authentic sourdough starter and allowing adequate time for proofing and shaping can be a painstaking process, but they are necessary to experience the best taste and consistency with the piquancy and open crumb that good sourdough is known for.

Sourdough Round Rolls

These small rolls are great for buttering up or dipping in a soup. While not big enough for sandwiches, they will make a decent bun for sliders because of their size and the crusty consistency of their exterior. They also complement any delicious dinner spread as a tart dinner roll.

Sourdough Stubby Bread

Unlike the round rolls, Sourdough Stubby bread has a thin crust, and both the inside and outside consistency is relatively light. This style of sourdough bread is good for either sandwiches or to make a delicious garlic bread with. With a broad body and extremely thin exterior that won't overpower the taste of ingredients, sourdough stubby makes a great surface to build the perfect sandwich on.

Sourdough Baguettes

This thin loaf is often made free-form, with minimal shaping utensils, and yet its iconic look is familiar to nearly everyone. It is probably most famous as being used for submarine sandwiches, and boasts a crisp outer crust and chewy center. While it may not be as hefty as the Stubby Bread, the sourdough Baguette cannot be overlooked when you're trying to decide how to make your sandwich.

Sourdough Turf Rolls

Turf Rolls are large, circular boules, a completely different shape than any of the other types we have covered so far. The shape and sturdiness of this type of bread is perfect for making edible soup bowls, or to slice up into wedges and serve as part of a snack platter. These Turf Rolls are a popular choice among restaurants because of the novelty use of edible dishes, which also allows less cleaning up after!

Great Stir Fry

The art of stir frying is one of the oldest ways of cooking, now considered an art due to its simple gourmet recipe method of combining protein and vegetables to yield that succulent, delightful and fantastic flavor complete with aromatics and fragrance. Its combination of colors can be achieved through choices of vegetables that can greatly improve its presentation.

Through the years, this ancient Oriental cooking technique has become very popular globally due to the success in Oriental Cuisines throughout the world. People have learned to love Chinese, Vietnamese, Korean, Japanese and Thai cooking, all utilizing the stir fry technique. Common to these countries are specially prepared sauces that can now be bought in Oriental stores that add flavor and aroma to the dishes. To capture the taste of stir frying, we may have soy sauce, fish sauce, hoisin sauces, oyster sauce, sesame oil, chili oil for heat and many more.

Here is an all time favorite recipe for stir fry that you can easily prepare at home to surprise your family on an ordinary weekday night. THE SQUID STIR FRY RECIPE is a simple recipe that can easily be learned and done in your home kitchen. Let us start cooking then.

INGREDIENTS:

250 grams of squid or calamari, already cleaned 

3 tablespoons of vegetable oil (preferred olive oil)

2 to 3 cloves of garlic, peeled and chopped finely

1 centimeters of gingerroot, peeled and cut into matchsticks

1/2 to 1 long red chilli, chopped

1/2 loofa gourd, peeled and halved lengthways, then sliced diagonally into 3 millimeters

Without the gourd, you can use 1 cucumber, peeled and quartered lengthways then sliced them diagonal into 3 millimeters

2 tablespoons of fermented black beans already washed and drained and then chopped them roughly (don’t use the sauce)

1 teaspoon light soy sauce

1 tablespoon oyster sauce

1 tablespoon shaoxing rice wine

1/4 tablespoon sesame oil

1/4 teaspoon sugar 

1 to 2 teaspoon corn flour plus 1 tablespoon cold water, mixed them until smooth and corn flour is dissolved into a slurry (Note: Use this mixture only if the sauce is not thick enough)

6 to 7 spring onions, use only the green part and cut them into 4 centimeters long batons

THE PROCEDURE:

To prepare the squid Asian style, lay the squid or the calamari tube flat in a chopping board. Slide the knife into the tube and slice down one side. Open the tube so it sits flat open, with the inside facing up. Then very carefully score your knife to make diagonal slits into the flesh about three millimeters apart. Then repeat the procedure on a perpendicular angle so you can create a lattice or web like effect. Then cut the squid into approximately four centimeter squares. Set them aside for stir frying.

Starting the stir frying, heat a wok or a large skillet on medium high heat over your American stove. Add the vegetable oil and wait till it starts to smoke. Then you can saute the garlic and the ginger until they turn golden brown. Add the chilli and the squid to the wok and stir fry the squid pieces and watch them curl up. 

Then add the loofa gourd or the continental cucumber, the black beans, the soy sauce, the shaoxing rice wine, the oyster sauce, the sesame oil the sugar and the spring onions. Stir and toss them to combine for another 20 to 30 seconds until the loofa gourd is tender.

Add more spring onions and toss very briefly to mix them. Serve them immediately while they are hot. Best with white cooked rice.

Fudgy Milk Chocolate

Milk chocolate fudge is a quick and easy dessert recipe. You simply mix together and pour in a batter and let cool. This treat need not be baked. You just have to slice them into squares and serve them or give them away during potluck, birthdays or special occasions. To serve with coffee or tea to guests this delicious treat is perfect. You need white chocolate chips, butter, walnuts, vanilla extract, and sweetened condensed milk to make a simple milk chocolate fudge.

When melting the chocolate in the saucepan you have to be careful as it may turn grainy or burn. Melt the chocolate in a double boiler or bain-marie to be sure. You can improvise if you don’t have these kitchen gadgets. Melt the chocolate in a saucepan over another saucepan of simmering water, but make sure that the bottom of the saucepan where the chocolate is does not touch the simmering water. Otherwise, you can safely melt the chocolate over very low heat using a heavy bottomed saucepan as long as you watch over it and constantly stir it gently to avoid clumping. But too much stirring will also cause your simple dessert recipe texture to become uneven so do so gently.

A good fudge is smooth and silky. It should not be grainy or crystallized. Since white chocolate chips are typically already sweetened this recipe does not use sugar. Once all the chocolate has melted, it should be a smooth and thick chocolate liquid and should have no visible crystals.

When making milk chocolate fudge timing is crucial. Be sure to measure out all the ingredients before starting the mixture so that you can work in a constant pace. Chop the nuts and grease the pan with butter. The nuts should be added last and gently fold it in the mixture until it is evenly distributed throughout.

Ingredients

200gms white chocolate chips

½ cup butter

3/4 cup chopped walnuts

2 teaspoons vanilla extract

150ml sweetened condensed milk,

1. In a saucepan melt the chocolate over medium low heat. Keep stirring often.

2. Turn off the heat once the chocolate is melted. Keep aside.

3. Add condensed milk, butter and vanilla to the melted chocolate. Stir well.

4. Blend until butter is mixed with the chocolate. Then fold in the chopped nuts.

5. In a greased pan pour this mixture and allow it to cool. Cut into equal shapes. Serve.

Making Healthy Recipes

As an undeniable need of humans, meals play a crucial role in our daily lives. Often times it can be hard to obtain not only healthy ones, but also ones that are relatively fast and easy to make. A few examples of quick and easy gourmet recipes may need stating.

There are numerous categories to look into. These include major meals like breakfast, lunch and dinner. Aside from that, there are also specific categories like soups, salad entrees, chicken, fish, vegetarian and loads more. There is no type of food that cannot be healthy enough or impossible to be maid easily and quickly. The recipes people can come up with often keep coming with no possible end in sights. This is due to the many innovations that are continuously developed by the most skilled of chefs and cooks. Because of that, only a few will be listed and described. Either way, once you get the idea, worrying about what uniquely French treat to make for dinner will not be an issue henceforth.

Eggs are favorites when it comes to breakfast. Part of that is due to the nutrition contained within a single egg. A detailed sample would be Nest eggs. Shredded wheat biscuits, unsalted butter, grated cheddar cheese, milk, salt, black pepper, paprika and of course, eggs are needed for this dish.

First off, the oven must be preheated to 350 degrees F and the custard cips greased. Crush the wheat biscuits, toss cereal and butter until both are well combined. Three tables spoons of cereal must be set aside with the others divided evenly among the cups. Press the mixture in an even manner against the sides and the bottom of the cups. Spread the cheese and break an egg over each cup. Add milk together with the salt and pepper. The reserved cereal must be spread around the edge of each cup and sprinkle the top with paprika. Bake it for fifteen minutes.

That is just one example out of many. There are more to choose from. Another would be the scalloped salmon, which can be made ready in just twenty minutes or so.

Another example of quick and easy healthy recipes is corn topped beef pie. It requires ground beef, celery, tart apple, pepper, cumin, corn muffin mix, whole kernel corn and one bottle of chili sauce. It can be prepared and left to stand for a combined total of forty five minutes before serving.

For salads and vegetable oriented meals, there are Chinese cabbage, creamy romaine and fresh minted garbanzo salad. Deserts include Avocado cheesecake, apricot cheesecake and baklava cheesecake. There are so many to choose from, it can be almost difficult to settle with just one.

Healthy and Quick Cooking

Easy gourmet recipes is very essential in day to day life as people are busy in the whole day schedule so they can't devote much time for cooking different varieties of foods. Today people are very concerned related to their health and are diet conscious whether it is about teenagers, infants, adults or old age people all wants to eat healthy food so that they don't suffer from any disease. So healthy gourmet recipes is very essential for the preparation of different varieties of food.

The different techniques, methods or steps are followed to reduce preparation time and to cook healthy foods for all the age groups like more of the fibrous foods like salads, fruits and soups fulfill the satiety value and also makes the person healthy and free from any kind of disease. Grilled sandwiches can be made which are easy to make and healthy and are attractive, tasty which teenagers can enjoy while eating. The balanced diet and the food with right and equal amount of nutrients are very essential for the persons' diet.

Today variety of cuisines are available in the market which can be easily make and healthy too like poha which is rich in iron which can be given to the adolescent girls and can be prepared in lesser time period than other varieties. We can make upma with full of veggies which contains right amount of nutrients and can easily be eaten by old age people.

Baby foods and weaning food recipes can be given to the infants or the toddler group which are healthy and easy to make like dhal soups, apple puree, mash potatoes etc. Adolescents are much concerned related to their weight so they go for starving or dieting but the nutrient requirements are very high during this period like sandwiches, idli, juices, milk shakes, pizza sandwich, tandoori chicken, vegetable pulao etc which are easy to make and are healthy.

As we all know teenagers are very selective while eating foods but during this period calcium and protein requirements are very high for their growth, so we can make health foods but present them into attractive way and are tasty so that it appeals them and eat it easily like paushtik parantha, vegetable Maggie, soya cutlets in different shapes, tandoori kabbabs of vegetables, roasted chicken etc.

During adulthood, people are very busy in their work schedule as they have to fulfil their family needs so they don’t get time to cook or eat food so after every two hours they have to eat healthy food and which they can eat easily like fruits, sandwiches, juices, paushtik parantha, veggie roll, chicken roll, roasted cutlets etc. which they can eat while working and it does not affect their health. So from the above we can say that we can make varieties of healthy cuisines which can be easily made in a shorter time period, its all about the mind creativity and thinking.

Melon and Acacia Nectar

The season of melons call for a refreshing dessert that evokes summer and sunshine. In this simple dessert recipe by chef Mario d'Orio, juicy melons cook in juices and syrup made of acacia honey then invigorated with fresh mint. The dessert is almost effortless yet elegant as you set it on the lunch or dinner table. For this easy gourmet recipe, use overripe melons from Cavaillon, a town in Provence famous for its sweet melons.

Considered as the unofficial capital of French melons, the town of Cavaillon takes great pride in producing the best melons. A melon de Cavaillon has to pass through a stringent standard of density, appearance and sugar content. Because of this, only a minority of the overall melon harvest passes this test, which makes the melon de Cavaillon quite rare outside of France. In its place, use any sweet, ripe melon available to you. While its skin and aroma may be inviting, fruit vendors say the best way to determine the ripeness of a melon is through its weight. Ripe melons are heavier than unripe ones and have a sweet heady fragrance. For this dish, two kinds of melons are needed—an overripe melon for making the juice or sauce and another melon that is just the right ripeness to be sliced thinly and served in a plate. Acacia honey and lime are added into the melon juice. The reduced sauce is poured over the fresh melons.

While you can do with other specialty honeys, the chef uses the acacia honey in his recipe. It is a honey variety that comes from nectar gathered from the blossoms of the acacia tree. It has a very delicate vanilla or floral flavor with a light yellow, almost transparent color. It also has a high concentration of fructose and can remain in a liquid state for a long period without crystallizing. Garnish the melons with mint and serve with a bottle of Coteaux du Layon.

Ingredients

4 melons

1/2 lb. acacia honey

4 green lemons

1 bunch mint

1. Prepare the melons. Remove the center of a melon then juice it. Place the juice on a shallow pan and set it to boil.

2. Slice open a lemon and squeeze the juice out. Mince some of the peel and add it to the juice. After five minutes, halfway before the juice boils, pour some acacia honey and the lemon juice on it.

3. Take the other melon, remove the center then peel it. Cut into thin slices. Set it on a serving plate in a circular manner. Set aside in the refrigerator.

4. When the melon juice is reduced and unctuous, take it from the heat and put it into the refrigerator to cool.

5. Mince the mint leaves. Take the chilled melon juice and pour it over the sliced melons. Sprinkle with the minced mint leaves and garnish with whole mint leaves. Serve chilled.

McDougalls Rice Milk

Rice milk is mostly processed from brown rice. It is a kind of grain milk that has a natural sweetness due to natural enzymes. With sugarcane syrup or other types of sugar commercially available rice milk can be unsweetened or sweetened. While rice milk is used as an alternative to milk for those who can’t tolerate lactose or dairy, it is not a good source of calcium or protein. For those who are allergic to soy rice milk is also the drink of choice, and is used as a dairy substitute by vegans and make this their delicious dessert drink.

Rice milk has more carbohydrates, low in fat, and has no cholesterol as compared to cow’s milk. Some commercial rice milk brands are fortified with minerals, vitamins, as well as calcium. It is also available in different flavors such as vanilla, chocolate, or almonds. Cooking that calls for cow’s milk rice milk can also be used as a substitute in many healthy recipes.

 

Actual milk is used combined with cooked brown rice and vanilla extract in this recipe for homemade rice milk This makes a delicious breakfast that gives the milk a nutty and luscious flavor. It is a great way to start the day as it is substantially heavy. Making it a good choice for a fast and quick boost of energy, the protein and carbohydrates are perfectly balanced in this drink.

If you have leftover brown rice and some milk in the refrigerator this is a good recipe to try. The vanilla gives the drink a soulful flavor and makes it taste even better like ice cream or shake. To make this recipe you can also cook brown rice easily. After rinsing the brown rice well, place it in a heavy bottomed pot. Typically a cup and a half of water for every cup of rice is the ratio of water and rice for cooking brown rice.

Ingredients

1 3/5 cup milk

2/3 cup cooked brown rice

1 teaspoon rich vanilla extract

1. Put all the ingredients in the above order in a blender. Blend well until smooth.

2. Pour in a tall glass and refrigerate. Serve chilled. Remember to shake well before drinking.

Milky Meatballs

For a delicious weekday meal meatballs with milk gravy can be topped over rice, noodles or pasta. With lean ground beef combined with onions, breadcrumbs, and yogurt and seasoned with thyme and Worcestershire sauce this recipe is made. It is the yogurt that gives the meatballs a sumptuous Mediterranean-inspired flavor and also makes the healthy recipe. The gravy is made with beef bouillon, milk and sherry. It is then thickened with flour. The meatballs are first fried in the skillet and to make it moist, flavorful and juicy they are then cooked in the thick gravy. With milk gravy meatballs make an unforgettable meal that kids will surely adore.

Most recipes for meatballs call for eggs however in this easy gourmet recipe, yogurt and breadcrumbs are used as a binder. The yogurt moistens the meat and the breadcrumbs and keeps the balls together. Chill the mixture first in the refrigerator for at least 15 minutes up to an hour before forming to make it easier to form the balls after combining all the ingredients,. This gives the balls better structure and keeps it from falling apart as it cooks. Meatballs can be made ahead and freeze them for later cooking. This makes it a very convenient last-minute meal. Place the separate balls on a baking sheet and place in the freezer for a few hours. Place them in an airtight container when the balls completely harden,

To make the meatballs tastier and juicier if you don’t mind the fat, use ground meat with some fat in it. They also helps bind the mixture together. For a fuller and more complex flavor You can also combine beef and pork together to make this recipe. The breadcrumbs help the meatballs become firmer, especially if you use the crusty kind with texture like croutons. Use bread cubes without the crust if you want soft and lighter meatballs.

Ingredients

14 oz. ground beef, lean

1/4 green bell pepper - minced

1 onion - minced

1/4 cup bread crumbs

1/4 cup yogurt, non-fat

1 teaspoon thyme

1 teaspoon Worcestershire sauce

1 cup milk, skimmed

1 teaspoon beef bouillon

2 tablespoons sherry

2 tablespoons flour, all-purpose

1. Mix beef, vegetables, breadcrumbs, yogurt, thyme and Worcestershire sauce in a bowl. Shape into small round meatballs.

2. Place them in a greased saucepan. Cook over medium heat, until golden brown, turning them as they cook. Remove from saucepan when done and set aside.

3. Boil milk and add sherry. Then stir in bouillon and flour. To this add meatballs and allow the gravy to thicken. With hot rice or noodles serve.

Meat Farandoles

A luscious medley of juicy grilled meats, meat farandoles is the apex of paradise for lovers of meat. One of the best chef recipes, this consists of an assortment of grilled meats and their sauces arranged in one large plate with a corolla of vegetables in the middle. This dish includes at least six types of meat: smoked pork, chicken, duck, beef, veal, lamb, and chipolata sausage. Just reading through the list is enough to give you a heart attack (from pure pleasure).

The distinct and different flavors of the meat are experienced in one meal. The custom is to eat little by little, sampling a slice of beef and then a piece of pork, and then a little lamb and then some duck, eating them together with thin slices of vegetables. Sip some red wine in between bites and luxuriate in gustatory satisfaction. This highly one of the best gourmet foods and it is best enjoyed with an equally luxurious wine such as Cotes de Provence rouge or Bordeaux.

The term farandoles refer to a kind of dance that originates from Provence, typically performed with music that is measured in 6/8 time and a lively tempo that can range from moderate to fast. This recipe takes inspiration from this popular folk dance, making a symphony and music out of different kinds of meat.

It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s as simple as meat seasoned with nothing but salt and freshly ground pepper. Grilling has got to be the perfect illustration of summer. And whether you do it on the beach or in the backyard, the aroma, the smoky flavor of the food, the caramelized natural sugar from the meat will give you a holistic sense of pleasure like dancing farandoles.

Ingredients

3 1/2 oz. smoked pork breast

3 ½ oz. beef fillet

3 1/2 oz. chicken breast

4 lamb chops

4 small chipolata fresh sausages

3 1/2 oz. veal fillet

4 slices duck fillet

olive oil

1 zucchini

2 red tomatoes

1 bunch chives

1 tarragon branch

3 parsley branches

3 chervil branches

1 basil branch

Meat gravy (previously recovered from cooking or roasting)

Xeres vinegar

butter

salt, pepper

1. For the vegetables, you need a flat earthenware dish (a small dish mold wrapped in aluminum foil) and some olive oil. Slice the courgettes or zucchinis into thin chips and arrange them around the dish while overlapping the half of the ones under them, making a circular petal-like arrangement. Do the same for the tomatoes after slicing them into thin wedges, but this time, towards the opposite direction. Fill the center too. Sprinkle with salt and a little olive oil (which would be done for each level). Add another layer of courgette on top of the tomatoes. Bake in the oven for about 10 minutes.

2. Mix the herbs together then mince them. Add them to the meat juice. Add a few drops of cherry vinegar. Stir well.

3. Brush the chunks of meats with olive oil then sprinkle with salt. Grill them on a moderate temperature. (Note: Each meat has different time required before properly cooked. Don’t presume them to be done at the same time)

4. Take the baked vegetables and remove the excess juice. Drop it on another plate - in one swift movement to keep them from breaking apart. Sprinkle the grilled meats with ground pepper then arrange around the vegetables.

5. Finally, pour the meat sauce over the grilled meats and then you’re ready to serve. Enjoy your meal!

Fresh Lamb and Herbs

One of the most delicious Provencal dish is a baked leg of lamb encrusted with fresh herbs. At the prestigious Château de Trigance, Chef Philippe Joffroy has developed a uniquely French treat recipe that uses the three foundations of Provencal cooking to flavor the lamb: olive oil, garlic, and aromatic herbs. A paste of garlic, shallots and parsley is made into a stuffing for the leg of lamb. This is called the persillade. The lamb meat is then seared in butter then baked. Before the final baking time is over, it is taken out to be covered in bread crumbs to give it a golden crust. A mix of vegetables sautéed in the persillade is served alongside the leg of lamb.

Buy your leg of lamb from the butcher or the supermarket (where it can be sold frozen). If you buy it frozen, allot some time to let it thaw inside the refrigerator before using. One of the most popular producers of lamb is Australia, where it is considered a national dish. Hence you will often see Australian leg of lamb in bigger supermarkets. Likewise, producers of this meat also include New Zealand, the United Kingdom and Canada feel free to check out more info about easy gourmet food recipes here.

In terms of flavor, Provencal chefs and cooks are very particular in using fresh and local ingredients, such as the carrots, zucchinis and cucumbers that are served with the leg of lamb. The vegetables are cut lengthwise into thin strips about 3 mm or ¼ inch to resemble tagliatelle noodles, which are traditional type of Italian pasta similar in flatness to fettuccine only wider. Because of this way of cutting, this traditional French dish is given an Italian twist.

To highlight further the aforementioned persillade, the vegetables are sautéed in it. Since the vegetables are not roasted, it helps in keeping its crispness, its al dente quality, which gives the dish an interesting texture. Watch the vegetables during the sautéing so that they do not overcook and turn mushy. Garnish the leg of lamb with fresh Provencal thyme. A nice bottle of Haut-Medoc complements this delectable roast meat.

Ingredients

1 gigot (leg of lamb) about 4 1/2 lbs.

2 garlic cloves

1 bunch of flat parsley

1 shallot

3.5 oz. breadcrumb

3 ½ tablespoons butter

3 carrots

3 zucchinis

3 leeks (white only)

3 cucumbers

1. Remove a slit into the leg of lamb. Remove the center from the garlic. Mince the garlic, parsley and shallots. In a bowl, mix them all well together to make a persillade. Insert the persillade into the slit of the leg of lamb. Roll the meat up and tie with a kitchen twine. Reserve some of the persillade for the vegetables.

2. Pre-heat the oven to 350°F. In a pan, melt the butter. Sear the leg of lamb then transfer into a roasting pan. Roast the meat in the oven 5 minutes.

3. Using a peeler, shred the zucchini, cucumber, carrots, and leeks so it resembles tagliatelle pasta. Blanch the vegetables on boiling water, remove, and then sauté with the persillade. Season with salt and pepper. Set aside.

4. Roll the roasted meat on the bread crumbs then place it back into the heated oven for 30 seconds or so.

5. Spread the vegetables on the serving dish. Remove the lamb from the oven and arrange on top of the vegetables. Garnish with thyme and small tomatoes.

Spicy Pork Tenderloin

The Lime jalapeno and cumin pork tenderloin is a very delicious and fantastic dish that is particularly popular for its unmatched juiciness and versatility. This dish offer a rare treat to the palate with its characteristic hot and intriguing tastes mainly drawn from the popular jalapeno seeds. Apart from the revitalizing hot tastes this dish also combines an intriguing range of flavors in a delicate blend of lime, pepper, chicken and cream among other spices and additives that make for a truly fantastic treat to the palate. To make and enjoy this spectacular dish right at home, follow this extremely easy gourmet recipe that clearly expoundes all the instructions and ingredients that will guarantee you a perfect result. To help you out here are some free recipe videos.

Ingredients

2 ¼ lbs. pork tenderloin, connective tissue removed

Freshly squeezed juice of 2 limes

4 tablespoons olive oil

2 tablespoons ground cumin

1 tablespoon ground coriander

Sea salt

Freshly ground pepper

6 cloves garlic (2 chopped, 4 peeled and whole)

2 tablespoons butter

1 large yellow onion, chopped

2 jalapeno peppers, chopped

2 red bell pepper, chopped

20 oz. frozen corn kernels

1 tablespoon all purpose flour

1 ½ cups chicken stock

½ cup heavy cream

¼ cup parsley, chopped

2 tablespoons chopped fresh cilantro leaves

1) Preheat the oven to 500 degree F. 

2) Prepare the meat and lay it on a rimmed baking sheet and coat it with lime juice. Rub the juice in thoroughly and drizzle 2 tablespoonfuls of olive oil over the meat. 

3) Season further with cumin, salt, pepper and coriander, then make small slits into the meat and insert the garlic cloves into them. 

4) Roast for 20 minutes; remove from the oven and set it aside. 

5) In the meantime as the meat cooks put 2 tablespoonfuls of olive oil into a pan over medium heat. Add butter and allow it to melt then add jalapenos, bell pepper chopped garlic, onions, corn salt and pepper. Sauté for 4-5 minutes or until the vegetables are tender. 

6) Sprinkle flour over the vegetable mixture and cook further for 1 minute. Add the chicken stock and cream stirring constantly and mix well. Simmer and reduce heat to medium low and cook for 5 minutes or until thick and creamy. Sprinkle parsley and fresh cilantro. 7) Serve the pork with the vegetable sauce on the side.

Raspberries Puff Pastry

This simple gourmet dessert looks heavy but it is actually light because it is filled with airy pockets that feel like a whisper when you bite into it. Lukewarm puff pastry with raspberries and a raspberry sauce is layer after layer of pure rapture. The crisp shells with soft interiors and creamy custard with warm raspberries and a thick yummy and tangy sauce make this almost uniquely French treat dessert spectacular. This recipe takes some time to practice and perfect so try it twice or three times before serving it to impress guests.

Make the puff pastry a day before you make this dessert, otherwise, you can buy it in the market. To test, a well made puff pastry is flaky, rich and buttery without being heavy. It is not really difficult to make. The basic principle is to create layers of butter and dough, fold the two and turn them in together. It is important to work as quickly as possible on a cold surface, careful that the butter should not melt and incorporate in the dough while you are working on it. To make this possible, ice water is needed when making the flour and butter mixture, the butter will remain in its mold while the flour will not be completely moistened. The dough and the butter must be evenly layered and rolled in the same thickness. This takes some time of practice to master. A well-made puff pastry is essential in a French kitchen because you can make many wonderful desserts with it.

Ingredients

21 oz. puff pastry dough

12.8 oz. creme patissiere (custard filling for pastries and cakes)

0.55 lbs. (8.8 oz. or about 1 cup) raspberries

1/4 cup raspberry sauce

1 oz. light yogurt

3.5 oz. (7 tablespoons) vanilla sugar

6 mint leaves

1. Using some flour so that the dough does not stick on the rolling pin, roll the pastry to about 3 to 4 millimeters in thickness. Prick the dough all over so it doesn’t rise too much while cooking. Place on a baking sheet and cook in a 180-200 degree oven. Sprinkle icing sugar on top of the dough when it is about half-cooked. Before it begins to caramelize on the surface, remove from oven.

2. Cut eight-centimeter-circles from the cooked pastry and place the raspberry in rings around the pastry. Use a piping bag to fill the middle with custard. Make two layers of pastry with the raspberry and custard, heaping one set on another and covering the top with another circle of pastry.

3. Bake in a 180 degree oven for three to four minutes. Sprinkle with icing sugar.

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4. With raspberry sauce, decorate plate and to make a spider web, line with yogurt. Place the raspberry pastry beside it. Serve.

Stuffed Pepper

For those pepper lovers who just love to eat peppers every now and then whenever they fancy, Stuffed Peppers recipe is another hot treat they would surely adore! Filled with rice that is combined with choice ingredients such as zucchini, sweet corn and butter beans and especially flavored with coriander, dill and garlic, this simple gourmet recipe is just so satisfying, delicious and healthy. With all its colorful ingredients, this recipe becomes a festive side dish to seafood, grilled fish , steaks, beef stew and roast lamb. This yummy vegetarian course is also a favorite gourmet recipe  and a Mediterranean dish that makes for a more special and festive dinner or lunch. In Ontario, red peppers are not a common treat and they can be in season but only for a short period. You might as well try this tasty and elegant dish while red peppers are still available. This treat requires bell peppers to be cooked twice. First by parboiling them for a little time just so their outer shells are softened producing tender and sweet peppers. Last once they are filled with vegetables and rice, they are then baked.

Ingredients

4 red peppers, washed, tops cut off, seeds and veins removed (be careful to leave them as whole as possible)

3/4 C wild rice

1 tsp salt

3 C water

1 C butter beans (edamame, lima, etc)

1 C sweet corn, cut off the cob

2 small golden zucchini, diced

1 clove garlic, minced

1/4 C each fresh dill and fresh coriander

1 tbsp cooking oil

1.The rice must be rinsed with running water and then put it into a pot with water and salt. 

2. Boil, lessen the heat and simmer for 45 minutes covering the pot (until you can already easily chew the rice). 

3.While the rice is being cooked, set up the red peppers. 

4.While waiting for the rice to be cooked, combine herbs, butter beans, garlic, zucchini and corn with the cooking oil using a large skillet. 

5.Vegetables then are sautéed mildly until soft. 

6.As soon as rice is cooked, combine it with the vegetable mixture until mixed well, over low heat. 

7.The mixture then is spooned into peppers to fill them just enough. 8.Using a loaf pan that is lightly oiled, the peppers should be set open-end-up. 7. Then bake it at 200⁰ F for 15 minutes. 

8. After removing the peppers, the dish is then ready to be served while hot. Enjoy!

Easy Tacquitos

Tacquitos are versatile snacks or appetizers that will stand out in almost any occasion. It is crunchy, meaty, and tasty. They are addictive party food that is so easy and quick to do. Try leaving them on the table in a room full of people and they will be gone in no time. They are perfect like chefs recipes for any occasion pool parties, graduation, birthdays, or even cocktails. Both adults and children like to eat tacquitos with an ice cold beverage with or without any dips or condiments. It is after all, complete by itself.

What’s great about this dish is that you can recycle leftover meat especially if you don’t know what to do with it. Simply shred the meat into pieces, wrap it in the tortilla with some peppers, then top it with grated cheese, Afterwards, cook it in the oven, and you have a quick and satisfying snack. However, if you opt for something heavier, pack the tortilla with beans and vegetables for a full and healthy meal. Actually, this recipe for easy tacquitos is made with shredded beef. In case beef is not your kind of meat, you can still make this easy gourmet recipe with almost any kind of meat you prefer, whether chicken, pork, fish, turkey, or duck. There is also make a vegetarian version of this recipe by loading the tortilla wrapper with sweet roasted bell peppers, different kinds of mushrooms, onions, corn, and beans.

Technically, corn tortillas are used in making tacquitos. In case you make this recipe using flour tortillas, then they are called flautas. Waht’s brilliant thing about this appetizer is that it can be assembled and stored in the freezer, so you can make it in advance if you have a party coming up and have little time to prepare an elaborate spread. Tacquitos is best served with salsa or marinara sauce and some guacamole for a Mexican-themed dinner or lunch.

Ingredients

5-10 corn tortillas

1 lb. Shredded beef

1 tsp crushed red pepper

1 tsp pepper

1 tsp salt

2 tsp garlic

1 jalapeno chopped

1 cup grated cheddar cheese

1. Boil the beef until it is tender. Shred apart.

2. With a small amount of olive oil mix spices then heat in a pan, lightly baste shredded beef.

3. Heat the tortillas individually for 20 seconds in microwave or if you are using an iron skillet, for a minute or two. You can also toast them in a toaster.

4. Wrap beef and chopped jalapenos in the tortillas. They should make neat little rolls.

5. Sprinkle cheese on the prepared rolls and heat for 2-5 minutes in oven until cheese is melted. Serve these nice taquitos very warm.