Gourmetpedia EN - Recipes of the Month

Pear and Bresse Blue Cheese Turnovers

Nile Perch Roulades on Vegetable Tabbouleh with Cumin and Citrus Butter

Jérôme Ferrer, restaurant Europea, Nontréal

Veal and Green Bean Bundles

Afternoon Fruit and Cheese Cake - Wales

Leek and 0% Fromage Frais Bavarois

Apple Dumplings with Banana Cream

Spring Rolls with 0% Fromage Frais

Fraisier, French Strawberry Torte

Sautéed Veal and Asparagus with Couscous

Sautéed Fruit with Ginger and Honey, Fromage Blanc Ice Cream (140 calories)

Chicken Stir Fry with Cashews, Baby Vegetables and Couscous

Mussels with Cider and Leeks

Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis

Benoît Sinthon, Il Gallo d'Oro, Madère

Glamorgan Sausages with Red Onion Marmalade

Chocolate Cupcakes - french version

Chicken Breasts with Bresse Blue Cheese

Chocolate Ice Cream with Anise-Scented Orange Carpaccio

Creamy Leek Tart with two Welsh Cheeses

Tiramisu

Alaska Salmon Bake with Pecan Crust

Yorkshire Tea Loaf

Goat cheese toasts with baby spinach and coconut

Almond Cupcakes

Potatoes Anna

Lemon Soufflé

Pesto Rosso, Sundried Tomato Pesto

Pound Cake Pops

Artichoke heart skewers with grilled duck breast and Parmesan

Welsh Cakes

Sardine Toasts with Parsley and Toasted Pine Nuts

Roz doce, Portuguese rice pudding

Michel Troisgros, Maison Troisgros, France

Mini Lobster Wrap

Curried Chicken Bites in a Zucchini Ribbon

Prune, Apricot and Orange Salad with Bordeaux Wine

Christophe Girardot, La Table de Montesqieu, Gironde, France

Steamed King Crab with Choice of Sauces

Torta di pane

Eggplant Stackers

Pound Cake French Toast with Strawberries

Carrot Loaf with Lamb's Lettuce and Orange Salad

Grilled Middle Eastern Salad

Churros

Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots

Guy Savoy, restaurant Guy Savoy, Paris

Americano

Chilled Bulgarian Soup with Tapioca and Croutons with Tapenade

Baklava

Couscous Salad with Shrimp and Bean Sprouts

Beaufort Cheese Tart

Scrambled Eggs

Frozen Island

Chicken, Zucchini and Pineapple Skewers

Bronx Cocktail

New Ile de Ré Potatoes with Egg and Toast Fingers

Dried Ham Rolls with Julienned Vegetables and Anchoiade

Flora Mikula, restaurant Flora Mikula, Paris

Risotto with Cockles or Clams

Mozzarella in carrozza - version simple

Strawberry Macaroons

Vanilla Ti-Vieux, Vanilla Rum

Oriental Sea Bass en Papillote with Confit Onions

Leek and 0% Fromage Frais Bavarois

Chicken Stir Fry with Cashews, Baby Vegetables and Couscous

Sautéed Fruit with Ginger and Honey, Fromage Blanc Ice Cream (140 calories)

Pesto Rosso, Sundried Tomato Pesto

Veal roulade à la “Crown Princess Stefanie”

Asian Sesame Salad Dressing

Szeged Fish Soup - Szegedi halászlé

Mussels with Cider and Leeks

Pound Cake French Toast with Strawberries

Curried Chicken Bites in a Zucchini Ribbon

Mexican Wedding Cakes

Asparagus cappuccino with chorizo and parmesan

Warm Camembert with Wild Mushroom Fricassee

Swiss Chocolate Squares

Nova Scotia-style Baked Beans

Spiced couscous and vegetables, pastilla-style

Petit Fours with Butter Icing

Oriental Sea Bass en Papillote with Confit Onions

Garlic and Vegetable Bread

Ittingen Style Chocolate Cake

Muesli

Empress Rice Pudding - Riz à l'impératrice

Quiche Lorraine

Thai Prawn Soup (146.5 cal.)

Bloody Mary

Poached Veal Shanks with Spring Vegetables

Marble Cheesecake

Veal Scaloppini and Wheat Salad with Pine Nuts and Raisins

Mojito

Calzone

Cream Cheese Icing

Basic Icing Sugar Glaze

Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and Potatoes

Istanbul Kebabs

Royal Icing

Rice Pilaf with Vermicelli - Şehriyeli pilav

Turkish Delight - Loukoum

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Nectarine Sabayon

Greek Spinach and Cheese Pastry (Spanakopita)

Grandma Chiquinha's Orange Cake

Sweet-Sour Beef and Pineapple Kebabs

Salsa cruda

Peach and Pork Brochettes

Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce

Raspberry Crème Brûlée

Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes

Daniel Vézina, le Laurie Raphaël, Québec / Montréal

Glam's (foie gras, fig and argula canapés)

Gazpacho with Two Salmons

Dry Sausage in Brioche with Port Sauce and Salad

Guy Savoy, restaurant Guy Savoy, Paris

Rhubarb Jam

Molten chocolate cake and cherry

Grilled Pork Chops with Caramelized Grapefruit

Pear, Roquefort and Lamb's Lettuce Millefeuille

Guacamole Pyramids

Pound Cake French Toast with Strawberries

Crab Nems (Spring Rolls)

Chicken, Zucchini and Pineapple Skewers

Sautéed Fruit with Ginger and Honey, Fromage Blanc Ice Cream (140 calories)

Goat Cheese with Sunflower Seed Crunches

Mexican Wedding Cakes

Mechouia

Lemon Yogurt Cake

Pesto Rosso with Fresh Tomatoes

Grated Carrot Salad with Orange

Grandma Chiquinha's Orange Cake

Western-Style Salad

Leek and 0% Fromage Frais Bavarois

Brazilian Tapioca with Grape Juice

Chicken Stir Fry with Cashews, Baby Vegetables and Couscous

Mojito

Veal roulade à la “Crown Princess Stefanie”

Chocolate and Vanilla Whoopie Pie

Szeged Fish Soup - Szegedi halászlé

Asian Sesame Salad Dressing

Gazpacho with Two Salmons

Garlic bread (barbecue)

Thai Prawn Soup (146.5 cal.)

Italian-Style Summer Minestrone

Pistachio Madeleines

Mussels with Cider and Leeks

Strawberry Ginger Jam

Curried Chicken Bites in a Zucchini Ribbon

Lemon Soufflé

Calzone

Couscous with Mediterranean Flavors and Fish

Sweet Summer Fruit Bruschetta

Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and Potatoes

Sweet-Sour Beef and Pineapple Kebabs

Peach and Pork Brochettes

Granny Smith's Best Apple Martini

Malo Beef Burger (with mushrooms, swiss cheese...)

Yorkshire Fat Rascals - Currant cookies

Istanbul Kebabs

Chocolate Chip Cookies

Garlic bread (barbecue)

Honey Cake

Gravlax - Raw Cured Salmon

Granny Smith's Best Apple Martini

Grapefruit Tart

Boursault Brebis and Honeyed Pears

Andalusian Gazpacho

Pasta alla Norma

Calf's Liver with Basil and Balsamic Vinegar

Shoestring potatoes

Vanilla ice cream

Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and Potatoes

Pound Cake

Fresh Kim - Sauvignon Blanc Cocktail

Jérôme Ferrer, restaurant Europea, Nontréal

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Marinated Chicken Skewers

Caipiroska - vodka, mint

Pizza dough

Pizza napoletana

Mini Casseroles of Basque Chicken and Savory Couscous

Sea Bream Curry

Rice Pilaf

Poached Veal Shanks with Spring Vegetables

Dipping Sauce for Nems (Spring Rolls)

Crab Nems (Spring Rolls)

Carme Ruscalleda, restaurante Sant Pau, Espagne

Grilled Lobster Tails, Ginger-Lime Butter

Brie en croute with caramelized pear and beer

Michel Troisgros, Maison Troisgros, France

Calf's Liver with Basil and Balsamic Vinegar

Andalusian Gazpacho

Pasta alla Norma

Boursault Brebis and Honeyed Pears

The Sailor - Sandwich with Tomme de brebis, ricotta and tuna

Vanilla ice cream

Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and Potatoes

Pound Cake

Jérôme Ferrer, restaurant Europea, Nontréal

Kim Spritz - Sauvignon Blanc Cocktail

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Indonesian Chicken Kebabs with Shallots

Caipiroska - vodka, mint

Mini Casseroles of Basque Chicken and Savory Couscous

Lime and Tequila Sorbet

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Poached Veal Shanks with Spring Vegetables

Dipping Sauce for Nems (Spring Rolls)

Crab Nems (Spring Rolls)

Carme Ruscalleda, restaurante Sant Pau, Espagne

Grilled Lobster Tails, Ginger-Lime Butter

Michel Troisgros, Maison Troisgros, France

Pasta alla Norma

Calf's Liver with Basil and Balsamic Vinegar

Baked potato wedges with rosemary

The Sailor - Sandwich with Tomme de brebis, ricotta and tuna

Lemon roasted halibut with quinoa and spring vegetables

Jérôme Ferrer, restaurant Europea, Nontréal

Fresh Kim - Sauvignon Blanc Cocktail

Apple, dried fruits and Boursault Muffins

Caipiroska - vodka, mint

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Marinated Chicken Skewers

Pizza dough

Pizza napoletana

Mini Casseroles of Basque Chicken and Savory Couscous

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Baklava with Walnuts

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Michel Troisgros, Maison Troisgros, France

Carme Ruscalleda, restaurante Sant Pau, Espagne

Aspargus – serrano salad with almond cream and maple-mustard vinaigrette

The Sailor - Sandwich with Tomme de brebis, ricotta and tuna

Lemon roasted halibut with quinoa and spring vegetables

Jérôme Ferrer, restaurant Europea, Nontréal

Apple, dried fruits and Boursault Muffins

Candies BLT recipe with goat cheese

Chicken and leeks with mustard sauce and herbed quinoa

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Mini Casseroles of Basque Chicken and Savory Couscous

Fish with pesto and little vegetables in parchment

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Baklava with Walnuts

Lobster roll

Michel Troisgros, Maison Troisgros, France

Carme Ruscalleda, restaurante Sant Pau, Espagne

Aspargus – serrano salad with almond cream and maple-mustard vinaigrette

Lemon roasted halibut with quinoa and spring vegetables

Jérôme Ferrer, restaurant Europea, Nontréal

Buttermilk Pancakes with Orange Marmalade

Candies BLT recipe with goat cheese

Chicken and leeks with mustard sauce and herbed quinoa

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Baklava with Cardamom and Rosewater

Mini Casseroles of Basque Chicken and Savory Couscous

Vitamina - Brazilian fruit and milk drink

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Verbena-Flavored Crème Caramel

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Alain Labrie, La table du chef, Sherbrooke, Québec

Michel Troisgros, Maison Troisgros, France

Carme Ruscalleda, restaurante Sant Pau, Espagne

Fish and Coconut Milk Papillotes

Tiramisu with almond liqueur

Lobster roll

Lemon roasted halibut with quinoa and spring vegetables

Jérôme Ferrer, restaurant Europea, Nontréal

Buttermilk Pancakes with Orange Marmalade

Flashy'n Vitamin (beet, yogurt and chevre sandwiches)

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

L'Artiste - Vodka Quartz, vermouth and grapefuit cocktail

Baklava with Cardamom and Rosewater

Mini Casseroles of Basque Chicken and Savory Couscous

Strawberry Breakfast Bites

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Michel Troisgros, Maison Troisgros, France

Carme Ruscalleda, restaurante Sant Pau, Espagne

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Aspargus – serrano salad with almond cream and maple-mustard vinaigrette

Flashy'n Vitamin (beet, yogurt and chevre sandwiches)

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Strawberry Daiquiri

Warm Green Bean, Fennel and Lobster Salad with Hollandaise

Asian Turkey Lettuce Wraps

Mini Casseroles of Basque Chicken and Savory Couscous

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Michel Troisgros, Maison Troisgros, France

Smoked Beet Carpaccio

Carme Ruscalleda, restaurante Sant Pau, Espagne

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Pasta with roast tomato, gordal and hojiblanca olive sauce

Apricot Flan

Aspargus – serrano salad with almond cream and maple-mustard vinaigrette

Flashy'n Vitamin (beet, yogurt and chevre sandwiches)

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Strawberry Daiquiri

Borek - Ground Meat and Leek-Filled Pastry

Fleur de mai

Cilbir, Poached eggs with garlic yogurt and spiced butter

Fattoush Salad, Syrian-Style

Asian Turkey Lettuce Wraps

Mini Casseroles of Basque Chicken and Savory Couscous

Lebanese Baklava

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Lobster with Carrot Cream

Michel Troisgros, Maison Troisgros, France

Grilled vegetables on the barbecue

Carme Ruscalleda, restaurante Sant Pau, Espagne

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Stuffed Saddle of Rabbit Grilled on the Barbecue

Bucatini all'amatriciana

Apricot Flan

Salt-Preserved Lemons

Flashy'n Vitamin (beet, yogurt and chevre sandwiches)

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Shirred Eggs with Hazelnuts and Carré Frais

Cilbir, Poached eggs with garlic yogurt and spiced butter

Fattoush Salad, Syrian-Style

Baklava with Walnuts

Mini Casseroles of Basque Chicken and Savory Couscous

Lobster with Carrot Cream

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Indonesian Chicken Kebabs with Shallots

Grilled vegetables on the barbecue

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Goat Cheese, confit tomato, wintercress salad and basil emulsion

Eggplant Fritters

Alain Labrie, La table du chef, Sherbrooke, Québec

Saddle of Rabbit with Maple and Grainy Mustard

Bucatini all'amatriciana

Apricot Flan

Salt-Preserved Lemons

Salade Niçoise (Salada nissarda)

Pistachio Madeleines

Fat burning green tea with lemon

Shallot and Chive Puffs

Grandma Chiquinha's Orange Cake

Salad of Smoked Trout, Cucumber and Avocado with Cucumber Vinaigrette

John Fleer, Rhubarb, North Carolina, USA

Upside down mango cake

Korean Barbecue Beef - Bulgogi

Coffee and Chicory Charlotte with Brown Sugar Caramel Sauce

Shirred Eggs with Hazelnuts and Carré Frais

Flashy'n Vitamin (beet, yogurt and chevre sandwiches)

Tilapia and zucchini roulade with sundried tomato filling

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Lobster roll

Strawberry Daiquiri

Fattoush Salad, Syrian-Style

Asian Turkey Lettuce Wraps

Lebanese Baklava

Mini Casseroles of Basque Chicken and Savory Couscous

Korean Barbecue Beef - Bulgogi

Fresh Gaspésie lobster salad, farfalle pasta and combawa

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Lobster with Carrot Cream

Michel Troisgros, Maison Troisgros, France

Grilled vegetables on the barbecue

Carme Ruscalleda, restaurante Sant Pau, Espagne

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Lemon roasted halibut with quinoa and spring vegetables

Marble Cheesecake