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Broccoli Sautéed with Onions, Bacon, and Breadcrumbs (Brocoli Sautés à la Niçoise)

Broccoli Sautéed with Onions, Bacon, and Breadcrumbs (Brocoli Sautés à la Niçoise)

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Sautéed Broccoli

Like the brocoli à la polonaise, this could well be a first course or served in place of the salad, or it could accompany poached or scrambled eggs, plain broiled chicken or fish, or pork or veal chops. In this recipe you may blanch the broccoli in advance, and sauté it just before serving.


Adapted from Mastering the Art of French Cooking, Volume 2 by Julia Child (Alfred A. Knopf, 1970)


  • 1 head broccoli, cut into florets
  • 3 strips bacon
  • 1/3 Cup breadcrumbs, lightly pressed
  • 1/2 Cup finely minced onions
  • 3 Tablespoons olive oil
  • 1 large clove garlic, smashed
  • Salt and pepper, to taste


Calories Per Serving279

Folate equivalent (total)114µg29%

Riboflavin (B2)0.2mg14.1%

Julia Child’s 100 Favorite Recipes Revealed

Julia Child would have turned 100 on August 15. To celebrate, a panel of chefs and culinary experts have compiled a list of Julia Child’s 100 most-beloved recipes — a daunting task given she had written over 3,700. The panel includes Food 52’s Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl.

Stay tuned as we help celebrate Julia’s centennial with recipes, tributes and a review of a forthcoming book about her cats. Onto the recipes (sourced from Eat Your Books)…

1. Brioche, Baking with Julia

2. Plain French bread (Pain Français), Mastering the Art of French Cooking, Volume II

3. Chocolate and almond cake (Reine de saba), Mastering the Art of French Cooking, Volume II

4. Chocolate log cake (Bûche au chocolat bûche de Noël), From Julia Child’s Kitchen

5. Classic French butter-cream frosting and filling (Crème au beurre classique, au sucre cuit), From Julia Child’s Kitchen

6. Gâteau Paris, Way to Cook

7. Meringue case for dessert cream, ice cream or fruit and berry mixtures (Le vacherin), French Chef Cookbook

8. Perfect genoise, Baking with Julia

9. Crème fraîche, Way To Cook

10. Mayonnaise, From Julia Child’s Kitchen

11. Sauce Hollandaise, Mastering the Art of French Cooking, Volume I

12. Pâté of duck in its own container (Terrine de canard pâté de canard), From Julia Child’s Kitchen

13. Pork and liver pâté with veal or chicken (Pâté de campagne), From Julia Child’s Kitchen

14. Almond cream with chocolate (Charlotte Malakoff au chocolat), Mastering the Art of French Cooking, Volume I

15. Apple charlotte, Julia’s Kitchen Wisdom

16. Caramel custard, unmolded — warm or cold (Caramel renversée au caramel), Mastering the Art of French Cooking, Volume I

17. Cherry flan with liqueur (Clafouti à la liqueur), Mastering the Art of French Cooking, Volume I

18. Chocolate mousse, Way To Cook

19. Crème brûlée, Mastering the Art of French Cooking, Volume I

20. Floating island, Julia’s Kitchen Wisdom

21. Lemon tart decorated with glazed lemon slices and lemon peel, From Julia Child’s Kitchen

22. Cream puffs (Les choux), French Chef Cookbook

23. Macédoine of fruits in Champagne, Julia Child & Company

24. Puff pastry, Baking with Julia

25. Cheese quiche (Quiche au fromage), French Chef Cookbook

26. Rum babas (Babas au rhum), Mastering the Art of French Cooking, Volume I

27. The famous upside-­down apple tarte tatin, French Chef Cookbook

28. Cheese soufflé, Way To Cook

29. Cream and bacon quiche (Quiche Lorraine), Mastering the Art of French Cooking, Volume I

30. Eggs baked in ramekins (Oeufs en cocotte à la crème), French Chef Cookbook

31. Rolled omelette (L’omelette roulée), Mastering the Art of French Cooking, Volume I

32. Shirred eggs with black butter sauce, Julia’s Kitchen Wisdom

33. Butter-­toasted croutons, Julia and Jacques Cooking at Home

34. Boiled leg of lamb with caper sauce (Gigot à l’Anglaise), Mastering the Art of French Cooking, Volume I

35. Braised sweetbreads (Riz de veau braisés), Mastering the Art of French Cooking, Volume I

36. Butterflied leg of lamb, Julia Child and Company

37. Calf’s brains in brown butter sauce (Cervelles au beurre noir), Mastering the Art of French Cooking, Volume I

38. Casserole‐sautéed pork chops (Côtes de porc poêlés), Mastering the Art of French Cooking, Volume I

39. Country pâté (Pâté de champagne), Way to Cook

40. Sautéed veal cutlets with tarragon (Escalopes de veau sautées a l’estragon), French Chef Cookbook

41. Julia’s blanquette de veau, Julia and Jacques Cooking at Home

42. Lamb stew printanière, Way To Cook

43. Pan-­broiled steak with béarnaise sauce (Bifteck sauté Bèarnaise), Mastering the Art of French Cooking, Volume I

44. Pan-­broiled steak with red wine sauce (Bifteck sauté marchand de vins -­ Bifteck sauté à la Bordelaise), Mastering the Art of French Cooking, Volume I

45. Rabbit stew (Rabbit ragout), Way To Cook

46. Roast rack of lamb (Carré d’agneau), Julia Child and More Company

47. Saddle of lamb garnished with Parmesan cheese and bread crumbs (Selle d’agneau, Milanaise), Mastering the Art of French Cooking, Volume I

48. Sautéed veal cutlets with mushrooms and cream (Escalopes de veau à la crème), Mastering the Art of French Cooking, Volume I

49. Veal gratinéed with onions and mushrooms (Veau Prince Orloff), Mastering the Art of French Cooking, Volume I

50. Crêpes Suzette, French Chef Cookbook

51. Flaming mound of crêpes with baked apple slices and macaroons (Gâteau de crêpes à la Normande), French Chef Cookbook

52. Roast duck with orange sauce (Canard à l’orange), French Chef Cookbook

53. Chicken breasts stuffed with herb butter and deep fried (Chicken Kiev), From Julia Child’s Kitchen

54. Chicken breasts with paprika, onions, and cream (Suprèmes de volaille Archiduc), Mastering the Art of French Cooking, Volume I

55. Chicken in white wine (Chicken fricassee), From Julia Child’s Kitchen

56. Chicken liver pâté, Julia Child’s Menu Cookbook

57. Chicken sautéed with herbs and garlic, egg yolk and butter sauce, Mastering the Art of French Cooking, Volume I

58. Coq au vin, Way To Cook

59. Braised goose with prune and liver stuffing (Oie braisée aux pruneaux), French Chef Cookbook

60. Roast chicken, Julia’s Kitchen Wisdom

61. Roast chicken steeped with port wine, cream and mushrooms (Poulet au porto), Mastering the Art of French Cooking, Volume I

62. Roast chicken with garlic and lemon, In Julia’s Kitchen with Master Chefs

63. Roast duck with cracklings, Julia Child’s Menu Cookbook

64. Celery root rémoulade, Julia and Jacques Cooking at Home

65. Curly endive and bacon with poached eggs, Way To Cook

66. French potato salad — sliced potatoes in oil and vinegar dressing (Pommes de terre à l’huile), Mastering the Art of French Cooking, Volume I

67. Salade Niçoise, Way To Cook

68. Julia’s croque monsieur, Julia and Jacques Cooking at Home

69. Cheese sauce (Sauce Mornay), Mastering the Art of French Cooking, Volume I

70. Fillets of sole meunière, Way To Cook

71. Fish quenelles (Quenelles de poisson), Mastering the Art of French Cooking, Volume I

72. Lobster thermidor (Homard thermidor), French Chef Cookbook

73. Julia’s quick gravlax, Julia and Jacques Cooking at Home

74. Mussels on the half shell with herbed mayonnaise (Moules farcies), Julia Child and More Company

75. Salmon mousse (Mousse de saumon), Mastering the Art of French Cooking, Volume I

76. Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale), Mastering the Art of French Cooking, Volume I

77. Beef stew in red wine, with bacon, onions, and mushrooms (Boeuf Bourguignon), Mastering the Art of French Cooking, Volume I

78. Beef stew with garlic and anchovy finish (Boeuf à la Provençale), Mastering the Art of French Cooking, Volume II

79. Pot roast of beef braised in red wine (Boeuf à la mode), French Chef Cookbook

80. Bouillabaisse, Mastering the Art of French Cooking, Volume I

81. Provençal fish stew with garlic mayonnaise (Bourride), French Chef Cookbook

82. Braised lamb shanks, In Julia’s Kitchen with Master Chefs

83. Braised pot roast of beef with wine, tomatoes, and Provençal flavorings, Mastering the Art of French Cooking, Volume II

84. Beans baked with pork, lamb, and sausages (Cassoulet), French Chef Cookbook

85. Chicken bouillabaisse with rouille, Julia Child’s Menu Cookbook

86. Cold leek and potato soup (Vichyssoise), Mastering the Art of French Cooking, Volume I

87. Lamb stew with spring vegetables (Navarin printanier), Mastering the Art of French Cooking, Volume I

88. Onion soup (Soupe à l’oignon), Mastering the Art of French Cooking, Volume I

89. Veal shanks braised with wine and herbs and flavored with lemon and orange (Ossobuco), French Chef Cookbook

90. Provençal eggplant and zucchini casserole with onions, tomatoes, peppers, and herbs (Ratatouille), French Chef Cookbook

91. Soupe au pistou, Way To Cook

92. Sautéed hamburgers with wine, cream, and tomato sauce (Bifleck haché, sauté nature), Julia Child’s Kitchen

93. Cauliflower au gratin with cheese (Chou-­fleur à la mornay, gratiné), Mastering the Art of French Cooking, Volume I

94. Cheese puffs (Petits choux au fromage), Mastering the Art of French Cooking, Volume I

95. Julia’s stuffed tomatoes Provençal, Julia and Jacques Cooking at Home

96. Mushrooms simmered with lemon, onions, and herbs, to be served warm or cold (Champignons à la grecque), From Julia Child’s Kitchen

97. Mold of sliced potatoes baked in butter (Pommes de terre Anna), French Chef Cookbook

98. Cold Roquefort cheese balls (Amuse-­gueule au Roquefort), Mastering the Art of French Cooking, Volume I

99. Scalloped potatoes au gratin (Gratin Dauphinois), French Chef Cookbook

100. Souffléed potatoes (Pommes soufflées), From Julia Child’s Kitchen

From Alfredo to Marco Polo . and Beyond!

What's in a name? How many times have you looked at a restaurant menu and been confused by the names of the food? Many famous and classic dishes have been named after people others after regions of the world, and still more just use non-English names as descriptors. Let's decode these names and find some great recipes that fit.

Whenever you see these words on a menu or as part of a recipe, traditionally they mean certain ingredients are used to prepare the food. Once you learn how to make Chicken Cacciatore, for instance, you can then transfer those ingredients to other meats and you'll expand your repertoire without effort. Pork Cacciatore, Turkey Cacciatore, Red Snapper Cacciatore, and Ham Cacciatore are all possibilities.

Enjoy this information and these recipes.

A la King: Typically some kind of cooked meat, served on English muffins or toast, covered with a bechamel or mornay sauce.

A l'Orange: Meats served with a sauce flavored with orange. Duck A l'Orange is the most common recipe.

Adobo: This is the name of the Phillippine's national dish. It consists of meat cooked with garlic, vinegar, bay leaf, and peppercorns.

Alfredo: This rich dish was created in the 1920s by restaurateur Alfredo di Lello. It is a cream or a white sauce made with with cheese and butter.

Amandine: Made with almonds, either coated with almonds or topped with the nuts. Also called almondine, but that is an incorrect spelling of the French term.

Au Gratin: Topped with cheese and/or breadcrumbs, then heated under the broiler or baked to melt and form a crust. Also the name of the French dish made with vegetables or meats layered in a casserole dish and baked until crusty.

Bruschetta: Bruschetta is a recipe in itself, made of toasted bread rubbed with garlic and topped with tomatoes. I like using this technique on meats. Fish bruschetta would be flavored with garlic, topped with tomatoes, basil and crisp bread crumbs.

Buffalo: A combination of foods and flavors personified in the Buffalo Chicken Wing appetizer. Blue cheese, a creamy sauce, hot sauce, and celery can be used in many recipes.

Cacciatore: The Italian word for 'hunter', this refers to food prepared with a rich tomato and vegetable sauce including herbs, onions, wine, and mushrooms.

Cajun: The cooking of Acadians, people living in the bayous of Louisiana and the Gulf Coast. The food is spicy and peppery, and usually cooked in one pot.

Carbonara: A pasta sauce made with bacon, eggs, sometimes heavy cream, and Parmigiano-Reggiano cheese.

Casino: Named for its origin: the Casino Restaurant in New York City. A topping for meats, usually shellfish, made of bacon and the holy trinity of green peppers, onion, and celery. Sometimes clams or oysters are simply topped with a seasoned butter and bread crumb mixture.

Coq au Vin: Literally means 'chicken in wine' and is a skillet meal where chicken, whole or thighs, is cooked with vegetables and wine.

Cordon Bleu: Literally means 'blue ribbon' and is a name given to distinguished chefs. In cooking, it's a stuffing for meat made of cheese and ham classically, Gruyere cheese and prosciutto.

Creole: Typically cooking in the style of New Orleans with French accents, using tomatoes, green peppers, and onions. Creole seasoning includes many different varieties of peppers. Creoles were rich planters in the South, and their cuisine reflected their French heritage.

De Jonghe: Named after a couple who owned a restaurant in Chicago in the early 1900s. Meat, usually shrimp or other shellfish, layered with butter, bread crumbs, and garlic, then baked.

Diablo: Food cooked in a rich brown sauce made with garlic, onion, vinegar, and herbs also called deviled.

Divan: Usually a meat cooked in a bechamel or mornay sauce and served with broccoli.

Florentine: In the style of Florence, these dishes contain spinach and perhaps a white sauce.

Frangipane: A sweet pie or tart filling made with ground almonds. Also refers to a custard sauce flavored with almonds or other nuts. Also called frangipani. Named for Marquis Muzio Frangipani, an Italian count in the 16th century.

Italiano: In the style of Italy. This phrase has a very broad definition. Food is made using typical Italian ingredients like tomatoes, garlic, Parmigiano-Reggiano cheese, and basil.

Kiev: A dish made with a thin cut of meat or fillet rolled around seasoned butter, then coated in bread crumbs and fried until golden brown.

Louis: This refers to a sauce made of mayonnaise, heavy cream, green onion and pepper, chili sauce, and lemon juice. May have been created by Louis Davenport of the Davenport Hotel in Washington state. Typically served with seafood.

Marinara: a fresh sauce made with tomatoes, garlic, onions, and herbs like basil and oregano.

Marco Polo: A main dish made with broccoli.

Nicoise: Means 'as prepared in Nice'. Recipes typically include olives, anchovies, and tomatoes.

Normandy: Means 'in the style of Normandy', a region of France. Traditionally the dish is made with fish napped with Normandy sauce, a rich combination of butter and cream. Other ingredients include apples, calvados, and cream.

Paprikash: A Hungarian dish, usually made of chicken and onions simmered in stock and cream, seasoned with paprika. Also called paprika.

Parmigiana: Made with Parmigiano-Reggiano cheese, an Italian cheese made only in Parma, Italy. Other types of Parmesan cheese can be used. Dishes are typically coated with cheese and bread crumbs, then fried until crisp.

Pavlova: A dessert made of a meringue baked until crisp, filled with whipped cream and fruit. Named for Anna Pavlova, a Russian ballerina, probably after the fluffy tutus she wore.

Piccata: Scallops of meat (thinly pounded pieces) dipped in egg and flour, sometimes bread crumbs, sauteed until tender and flavored with lemon juice.

Primavera: Italian phrase which means 'spring style' usually dishes made with fresh, seasonal vegetables.

Provencal: In the style of Provence, a region of southern France. Recipes typically include garlic, tomatoes, anchovies, and olive oil.

Remoulade: A sauce served with cold dishes, like cooked and chilled chicken and fish, that includes mayonnaise, pickles, capers, herbs, and anchovies.

Rockefeller: Famously made as Oysters Rockefeller, a dish invented for an actual Rockefeller at Antoine's Restaurant in New Orleans. Recipe is made of butter, spinach, and seasonings spread on oysters on the half shell, then baked.

Santa Fe: Made with Texas and Mexican ingredients, including chile peppers, tomatoes, salsa, and cheese.

Satay: An Asian dish of thin strips of meat threaded onto kabobs and cooked on the grill, often made with garlic, ginger, and sometimes peanut butter. Also known as sate.

Schnitzel: A German word meaning 'cutlet'. Recipes prepared this way are breaded and deep fried. The famous 'Wiener Schnitzel' is made with thin veal cutlets.

Stroganoff: A rich dish, made with chicken or beef, mushrooms and sour cream, with lots of cream and butter: named for Count Stroganov.

Tandoori: Traditionally, tandoori is a cooking method meaning baked in a clay oven called a tandoor. Also skewered meats. Americanized versions of the dish usually involve marinating meats and vegetables in yogurt.

Tetrazzini: Named for the singer Luisa Tetrazzini, this recipe is made of a white sauce and cheese combined with poultry and pasta, baked in a casserole dish until golden.

Teriyaki: A Japanese dish consisting of meats marinated in soy sauce, sugar, ginger, and sherry, then grilled or broiled.

Verde: Spanish word meaning 'green', also known as verte (French). In Spanish-speaking countries, a sauce made of green chiles and tomatillos. In France, usually a sauce colored green with spinach and served with cold fish dishes.

Wellington: Named after the Duke of Wellington, this dish typically involves a filet of beef coated with foie gras and wrapped in puff pastry. Can be made with other meats.

Braised veal shanks with wine, tomatoes, lemon, and orange (Ossobuco - Jarret de veau à la Provençale)

From Mastering the Art of French Cooking, Volume Two Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

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  • Categories: Stews & one-pot meals Main course French
  • Ingredients: veal shanks oranges dry white wine veal stock tarragon bay leaves lemons tomatoes onions

From Simca's Cuisine Simca's Cuisine by Simone Beck

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  • Categories: Main course French
  • Ingredients: pork loin prunes bourbon bouquet garni pickled beef tongue beef broth
  • Accompaniments:Timbales of lettuce puréed with shallots and cream (Pain de laitues) Sautéed broccoli (Brocoli sautés)


A broccoli crown for a head of cauliflower - In Los Angeles Johnny Carson's show, 'Carson's Corner' was in its last 13 weeks. They hired and then fired a director every week until Ron Winston came on board.

A Tomato Salad - Already getting depressed about the rapidly approaching end of tomato season!

Acquacotta - 'cooked water' - Tuscan Tomato and Pepper Soup - In a large heavy pot, heat 1/2 cup of olive oil. Sauté 3 sliced onions until soft and transparent. Add 3 cloves of garlic and.

An Omelet - I need to look up the specific dates to flesh out this account but it is generally accurate. Long ago (we are talking the 50's) Leslie Stevens and I went down to 1 Fifth Avenue.

Bacon-wrapped Dates Stuffed with Chorizo - I had been to Spain several times and had been totally seduced by the bar scene in Madrid. The line-up of thirty or so incredibly delicious small tasty tastes to accompany thirty glasses of wine.

Baked Peppers - Cut peppers - green, red, yellow, orange - into quarters lengthwise and remove the seeds and membranes. Toss with olive oil and arrange in rows.

Bananas Flambé - Years ago I did a cooking demonstration on Bristol TV. When told we would be doing Bananas Flambé one of the techs said, 'Sounds like the name of a hooker!'

Berta - Sometime in the early sixties, I was with friends in a little bar in Taxco. The owner was famous for her tequila cocktail.

Brandied Chicken Liver Paté - In 1953, Roger Stevens invested in a play called 'Bullfight' It opened in January of '54 at the Theatre deLys on Christopher Street. I was the producer.

Broccoli stems - Cut off the woody bottom, peel and slice the rest. (The surface is convoluted so take a bit of time.)

Bubble 'n' Squeak - Roughly mix cooked shredded cabbage and mashed potatoes. Sauté some chopped onions in olive oil or butter or bacon fat.

Ceviche - In 1963 I was invited to join friends for a visit to Mexico. There were five of us in a four-place plane and our former-crop-duster pilot.

Chicken Kiev - But that last time was memorable because Mel Brooks saw us, came over saying, 'Do you mind if I work your table?'

Chicken Normandy - Just back from the tiny French village of Crepon. Except for a 10' X 12' bar and a one-room factory/store where the owner creates a wonderful array of umbrellas, the stone town is dominated by Ferme la.

Chilled Melon Soup - I have always loved prosciutto - in a crusty sandwich with tomatoes and peppers and olives and cheese, wrapped around grissini or pork tenderloin, or sharing a plate.

Choucroute garnie - A little country inn and a restaurant, River House has always been a real estate dream: river front, mountain tops, conservation easements, tree-hugging restrictions.

Chunky Gazpacho - It must have been the early nineties. Enjoying a visit with Marthann Masterson and her friend Louise, of Ouisie's Table in Houston, I made the routine pre-dinner call to the Glendale Springs Inn.

Coconut-encrusted Ice Cream - The ice cream reminded me of Wil Wright's in Los Angeles in the fifties. The very best full fat ice cream. I was told by the shop-keeper that my favorite was also Marlon Brando's favorite - coconut with caramel sauce.

Cranberry Kissel - This traditional Russian dessert can be made with any berries, with currants, even rhubarb.

Eggs softly scrambled with cream and sherry - A snowy weekend in Montreal In the mid 1950s, brunch with a young psychologist named Lee Salk.

Escargot Butter - I might never have tried snails but for the beautiful French restaurant on Connecticut Avenue in Washington.

Fat Quesadillas - In a non-stick skillet, warm one side of large flour tortillas in olive oil. Oil side up.

Fish Chowder - In Spain I watched my friend cook a fine kettle of just caught fish, which he finished with the most delicate noodles. Back home with cooler weather, potatoes will suffice.

Hamburger - Back in 1961, Quarter-back Y. A. Tittle was traded to the New York Giants from the Forty-Niners just before Del Shofner was acquired from the Rams.

Herb Butter - The Troutdale Dining Room, the very first restaurant in a list too long, opened on April 13, 1976. The sign as one approached Troutdale, Virginia, was a beautifully weathered old gray door with letters my father and I.

Lemon soup - another of those cold ones! Don’t despair, cool weather is on the way! - Heat 6 cups chicken broth, preferably homemade of course, with 1/4 cup long-grain rice and a teaspoon of salt. Cook until rice is tender.

Lena - A big hunk of Italian bread, cut lengthwise, filled with fried eggplant, veal and peppers, tiny meatballs, tomato sauce and cheese.

Linda Muffin - Growing up in Ashe County, everyone had a 'cookstove,' and everyone made biscuits.

Mushroom Strudel - My friend Susan Tomaselli grows, at least used to grow, beautiful oyster mushrooms. Sometime in the '80s she invited me to a wild mushroom festival in Telluride.

Mushroom Vol-au-Vent - Saute finely chopped shallots in butter, add mushrooms, salt and pepper of course, then a splash of sherry. Add heavy cream. Reduce a bit.

Mushrooms - When I moved from New York back to my Great-Grandpa's farm in 1973, I looked for mushrooms at the West Jefferson A&P. You mean TOADSTOOLS?

Mustard Greens - ust after moving back to Grassy Creek, my mother and I somehow ended up with a mountain of mustard greens. What to do.

Omelet filled with mushrooms, scallions and cheese - Sauté sliced mushrooms in butter. Heat omelet pan. With a fork beat 2 eggs with salt and pepper and a tablespoon of chopped scallions.

Onion Sandwiches - Cut very thin Pepperidge Farm white bread into circles, maybe an inch and a half. Butter them generously.

Pan Bagna - In 1956 I produced a play called 'The Lovers' in which Joanne Woodward starred. It was her first play on Broadway and she was beautiful.

Peanut Butter Sticks - With the loss of our incredible sycamore tree, it is hard to concentrate on recipes. But Johnny Burleson recently asked for this one.

Pheasant - Remove the cores from Belgian endives, cut across into half inch slices and marinate with vinaigrette.

Pickled Mushrooms - Clean a pound or more of lille white Champignons, cut the stems off even with the base.

Pomegranates - Sixty years ago - somewhat grown up and traveling in Spain - my first encounter was when those juicy red seeds appeared atop my salad.

Potato Pie - Make a batch of pâte brisée, known to most of us as pie dough. In the bowl of the processor, pulse two and a half cups of flour with a stick and a half of cold butter cut into..

Purple Raspberry Ice Cream - Another birthday and another Winefest under our belts! Given the pretty white tents provided by Hauser, we were prepared for the severe thunderstorms being forecast.

Ratatouille - The waiter recognized me. I ordered ratatouille topped with grilled sweetbreads, and a half bottle of Far Niente. And Jeremiah Tower came to sit with me until my lunch was served.

River House Bread Pudding - Inspired by one served at Noble's Grille many years ago.

River House Bread Pudding - We hear they make a great bread pudding down in New Orleans. Here is ours.

River House Omelets - After-theatre parties in New York in the sixties frequently starred Rudolph Stanish, his three omelet pans and half a dozen fillings.

Rummy Rice Pudding - It was rare that we ate rice when I was a little girl. When we did, it was dessert, laden with milk and sugar. Now, in my view, plain rice needs a lot of help to make it worth eating.

Salade Niçoise - Lightly toss boiled potatoes, steamed green beans, artichoke hearts and asparagus spears with your favorite vinaigrette.

Salsa d'Estiva - Many years ago I was lucky enough to be invited to visit a friend on the island of Elba. Outside every door was a big pot filled with tomato plants in full fruit, another big pot full of basil.

Sauerkraut Stew - Salt and pepper and flour 4 pounds of beef short ribs. Brown in oil. Add 1 pound of onions, coarsely chopped and 1 pound of celery, sliced, and 6 cloves of garlic.

Sauerkraut Stew - Rub 4 pounds of beef short-ribs with salt and pepper and dredge in flour. Brown on all sides in oil. Drain the oil. Add 1 cabbage, shredded, 6 carrots, peeled and roll-cut.

Sautéed Filet - Cut filet of beef into 3/4 inch cubes. Sauté quickly in that herb butter.

Shells and Shelled Peas - Back in the 50s - the 1950s, not mine - playwright Leslie Stevens, photographer Alex Singer and I made lots of excursions outside of New York City looking for the kind of

Shrimp à la Grecque - Twenty some years ago, long before there were whole cookbooks of 'sheet pan' recipes

Simple Brown Sugar Icing - My mother was the best! Valedictorian of her 1924 graduating class, she went to Appalachian State Teachers College that summer. In the fall.

Simple Strawberry Ice Cream - When I was a very little girl, perhaps two or three, we moved to a small house in Dog Creek, N. C. On one side was the garage where my father was to work by himself, repairing trucks and old cars.

Spiced Blueberry Butter - In a heavy pot, combine 4 cups of blueberries, 4 cups of diced peeled apples, 2 cups of white sugar and 1 cup of light brown sugar. Tie a couple of cinnamon sticks.

Strawberries Romanoff - The studio had insisted on at least one "name" and Doris Day took the part Janice Paige had played in the New York production.

Summer's End - Cut a seedless watermelon into 3/4 inch cubes. Puree half of them in a blender and mix with lemonade which has been liberally spiked with vodka.

Thai Rice Sauce - Lunch on the terrace at the Mandarin Oriental in Bangkok was an event, bright sunshine, sudden pouring rain and steamed sea bass that was both delicate and incendiary.

Tomato Salad Squared - In the food processor, purée 4 or 5 cloves of garlic with a teaspoon of salt. Peel, seed and chop 2 big ripe beefsteak type tomatoes.

Tomatoes à la Crème - We peel the tomatoes but the elderly French gentleman who first served these to me did not.

Tortilla Española - Cook thinly sliced onions in ample Spanish olive oil until tender. Do not brown. (A non-stick skillet may be the pan of choice in this country.). Remove with a slotted spoon and cook thinly sliced potatoes in the same oil. Sprinkle with.

Tumbet - Heat an inch or two of olive oil in a wide pan. Cook four or five cloves of garlic gently, without browning, to flavor the oil. Remove with a slotted spoon and reserve. Next three or four potatoes.

Tuna Carpaccio - Pound thinly sliced sushi grade tuna between two layers of food film until almost see-through. Place on a plate still in the wrap. It doesn’t matter if.

Veal Scallops - When I read "Portnoy's Complaint" I smiled and chuckled a bit. My husband, on the other hand, laughed so hard he literally fell out of bed!

Vichysquash! - We have such a repertoire of cold soups! From the ubiquitous vichyssoise, with tribute to the legendary chef Louis Diat, to friend.

White Grape Ice Cream - I think it was 1976, shortly after we opened The Troutdale Dining Room. My mother and I were invited to lunch at nearby Ripshin.

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Don't forget to save room for dessert. With as many tempting options as we have in store, you won't want to miss out on all these sweet offerings.

Raspberry Trifles with lemon cream

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Broccoli health benefits

  • Broccoli has been studied for its health-promoting properties. It's high in phytochemicals like glucosinolate, sulforaphane, vitamin C, phenolic compounds, carotenoids, and flavonoids.
  • Broccoli will give you minerals such as calcium, phosphorus, potassium, and sodium), with vitamins B, C, E, and K.
  • Several studies have shown that broccoli can reduce the risk of some cancers like lung, colon, pancreatic, breast, bladder, and prostate cancers.
  • Broccoli can help in preventing cardiovascular and Alzheimer's diseases if eaten quite often.
  • It has antioxidants making it an anti-inflammatory food to add to your diet!

Sauteed broccoli is one of the delicious side dishes that is quick to make if you've got the right technic.

In many recipes, you'll find broccoli blanched before being sauteed, this isn't a good way of cooking because it degrades the nutrients in broccoli, as you end up throwing the water used in blanching.

In general, heat will destroy some of the broccoli's nutrients but shortly sauteing them can reduce the loss of some heat-sensitive nutrients.

Studies have shown that cooking onions (especially red) together with broccoli can help protect the loss of the nutrients found in broccoli.

Making quick dinner recipes is a challenge to many, especially if you've got a busy life. In this post, I am showing you how to sautee broccoli quickly without blanching them.

Curried chicken (Poulet au kari)

From The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne The New York Times 60-Minute Gourmet by Pierre Franey

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  • Categories: Sauces for poultry Main course Indian
  • Ingredients: bananas tomato paste celery whole chicken apples heavy cream bay leaves curry powder
  • Accompaniments:Rice with almonds and raisins (Riz orientale)

Pain perdu with mushrooms and thyme (Pain perdu aux champignons et thym)

From The Best of Gourmet 2002: Featuring the Flavors of Paris The Best of Gourmet 2002 by Gourmet Magazine Editors

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  • Categories: Side dish French
  • Ingredients: dried morel mushrooms slab bacon shallots white mushrooms chanterelle mushrooms thyme crème fraîche parsley heavy cream brioche bread

Watch the video: Παραγωγή σπόρων κρεμμυδιού (August 2022).