Dimitra’s Dishes : The Best Beef Shawarma Recipe

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Ina Garten's Croque-monsieur | Barefoot Contessa | Food Network

Apr 9, 2021 • Ina makes a rich and creamy cheese sauce for her classic French sandwich made up of ham and Gruyère.

Get the recipe here.

WIKIPÉDIA : Croque-monsieur »

Barefoot Contessa: Lemon Chicken Breasts | Food Network

Chicken with the flavors of Provence makes a surprisingly easy dinner.

Recipe courtesy of Ina Garten:

Level: Easy | Total: 1 hr | Prep: 15 min | Inactive: 10 min | Cooking time: 35 min | Yield: 4 servings

Ingredients:

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly-squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions [Method]:

Preheat the oven to 400 degrees F. [200C]

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is cooked through and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler [grill] for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Italia Squisita: Lasagna in an Emilian Michelin Restaurant with Massimo Spigaroli - Antica Corte Pallavicina*

Jun 4, 2021 • The Aquadichef contest is back, a competition addressed only to professionals that continues to inspire many chefs and Italian cuisine lovers. The absolute protagonists of the 2021 edition will be lasagna (“lasagne” to be precise!), in all possible forms, without preclusions or limits to experimentation. To launch the contest, we could only start from Emilia, inside the Parma Food Valley: Massimo Spigaroli, a member of the jury, presents the classic version from the Antica Corte Pallavicini, one of the most historic and scenic restaurants in Italy. Echoes of the composer Verdi, stories from Emilian aunts, self-produced raw materials, and a lot of love for yet another cosmopolitan dish that has come to life in the Bel Paese.

INGREDIENTI:

Pasta fresca/Fresh pasta:

Farina/Flour 00/00 300g
Uova/Eggs 3
Sale qb

Ragù/Bolognese sauce:

Carne bovina/Beef 500g
Salsiccia/pork sausage 200g
Passata pomodoro/Tomato paste 400g
Acqua/Water 100g
Vino rosso/Red wine – 1/2 bicchiere (1/2 glass)
Carote/Carrots
3 Cipolle/Onions
2 Sedano/Celery
1 Olio EVO/EVO oil qb
Sale/Salt qb

Besciamella/Bechamel:

Latte intero/Whole milk 1l
Farina/flour 00/00 70g
Burro/Butter 70 g
Sale/Salt qb
Noce moscata/nutmeg qb

Per la guarnizione/For the garnish:

Parmigiano 24 mesi 24 (months) qb
Burro/Butter qb

*qb: quanto basta = as much as you need; according to taste

Dimitra’s Dishes : Mediterranean Stuffed Artichokes: The Perfect Party Appetizer

Get the printable recipe here.

Mount Salem Kitchen: How to Make Tafelspitz the Classic Austrian Way

Tafelspitz nach österreichischer Art

INGREDIENTS:

-1 large yellow onion, halved horizontally (unpeeled)
-1 lb. beef bones, roasted at 400F [200C] for 30 minutes
-1 tri-tip (beef triangle), about 1½ lbs. (substitute with top round sirloin)
-2 large carrots (or 4 narrow ones), peeled and cut
-2 medium parsnips, peeled and sliced
-1 small celery root, peeled and sliced
-1 T. sea salt
-15 black peppercorns
-4 juniper berries
-1 t. mustard seed
-2 bay leaves
-2 cloves garlic, peeled
-1 leek, rinsed of soil and sand, sliced
-8 ‘branches’ flat-leaf parsley, tied

METHOD:

1. Slice onion in half (don’t peel it) and place it cut-side down on a hot skillet; sear until blackened. While this is happening…

2. Rinse beef bones and tri-tip (beef triangle) in cool water; roast beef bones as directed, then place them and the beef Triangle in a pot large enough to hold them; fill ¾ with cool water, turn heat on high, and add the blackened onions.

3. Prepare the carrots, parsnips, celery root as directed, and separate into two equal parts; place half of each vegetable into the pot and set the rest aside. Add the Sea Salt, black peppercorn, juniper berries, mustard seed, bay leaves and garlic cloves.

4. When the pot is in a rolling boil, skim the scum that rises to the surface during the first 15 minutes; reduce heat to a simmer, and cook for 1 ½ hours, or until the beef is tender.

5.When the beef is almost tender, remove it from the pot and strain all the solids out (consider serving the beef bones with a knife and toasted bread: spread the morrow and enjoy). Return the broth to the pot with the beef, and then add the reserved vegetables (carrots, parsnip, celery root) as well as the sliced leeks and the parsley. Simmer for 20 minutes, or until the vegetables are tender.

6. Remove the beef and slice it against the grain. Onto each plate or bowl, lay several slices of beef and then use a slotted spoon to add vegetables from the pot; spoon broth over the top and then garnish: add 2 T. of the apple/horseradish on top of the beef, then sprinkle minced chives and the dill fronds. Serve immediately.

French Cooking Academy with Stéphane : Normandy-style Pork Chops Served with an Apple-flavoured Cream Sauce | Approx. 30 Minutes Cooking Time

Sep 30, 2021 • Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time.
Côtes de porc à la normande

Ingredients:

4 pork chops, or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream – US) [double cream – UK]
1 or 2 teaspoonfuls Calvados (optional)
4 apples (Golden Delicious, or similar) - peeled, cored and finely-sliced
20 gram butter (to cook the chops)
1 teaspoonful grapeseed or sunflower oil (to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.

Cooking Time for the chops may vary depending on the thickness of the cuts you buy.

German Cuisine: Red Cabbage – Rotkohl

Ingredients:

500 g / 18 oz red cabbage
2 onions
2 bay leaves
4 cloves
1-2 sour apples [cooking apples - UK]
4 tablespoons goose fat
1 tablespoon of sugar
3 tbsp white wine vinegar
Salt
Pepper
300 ml / 1.25 cups of poultry broth
2 tsp cornstarch [cornflour (UK)]
2 tbsp currant jelly

Klas’ Kitchen website here.

Dimitra's Dishes: Classic Greek Moussaka

Get the recipe here.

Dimitra’s Dishes: One Pot Lemony Chicken & Potatoes - Ready in under 60 Minutes!

Get the recipe here.

French Cooking Academy: Rabbit In Creamy Mustard Sauce | Classic French Recipes

Lapin à la moutarde

Get the recipe here.

French Cooking Academy: Rice Pudding

Rice pudding / riz au lait – the detail that changes everything. Discover how a simple ingredient can change everything when making rice pudding, using France's top pastry chef’s recipe.

Get the recipe here.

The French Cooking Academy »

Pierre Hermé, Paris

Pierre Hermé, UK

Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network

Feb 21, 2020 • These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner.

Get the recipe here.

Dimitra's Dishes : Chicken in a Creamy Spinach & Feta Sauce

Get the recipe here.

French Cooking Academy : How to Cook a Fish meunière : Trout meunière with Toasted Almonds

Truite meunière aux amandes
The meunière way of cooking fish is usually made with sole, but it can also be made with trout. Meunière-cooking consists of coating the fish with flour before it is pan-fried. The coating of flour creates a layer of crispy skin and allows the fish to be perfectly cooked on the inside. When cooked, lemon juice and brown butter are added to the fish.

Get the recipe here.

Voted the Best ‘Chicken française’ on Facebook

Chicken française is also known as "Francese" – egg-dipped chicken breast in a tangy buttery sauce. I believe this dish was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal which was more expensive. Why an American Italian dish is called "French"beats me, but one thing is for sure, the flavours are incredible. This dish has been shared by over 100 million people on Facebook! Wow, hence why it's voted as the best chicken francese recipe ever on Facebook.r />
Get the recipe here.

Beef Stroganoff | French Cooking Academy

Stroganoff de bœuf

Get the printable recipe here.

How to Make Authentic Duck Breasts with Sweet and Sour Orange Sauce – Duck à l’orange | Canard à l'orange

A classic French recipe where pan fried duck breast are served with perfectly balanced sweet and sour orange sauce.

Get the recipe here.

Escoffier’s Poulet sauté Alice | French Cooking Academy

Chicken in a creamy cognac and mushroom sauce

Get the recipe here.

Classic French Recipes: Bœuf bourguignon | The French Cooking Academy

The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.

Get the recipe here.