Gourmetpedia EN - Recipes of the Month

Cannelloni Stuffed with Spinach and Ricotta

Broccoli Loaf

Guy Martin, Restaurant Le Grand Véfour, Paris

Crispy Chicken Strips with Basil Sauce

Exotic Crispy Shrimp Skewers

Cream of Lamb's Lettuce and Mushroom Soup

Chicken Breasts Stuffed with Goat Cheese and Smoked Salmon

Bread Pudding

Salmon Marinated in March Beer

Gourmet Potatoes with 0% Fromage Frais

Coconut Ice Cream

Sautéed Shrimp with Vegetables and Spiced Couscous

Green Asparagus and Shrimp Salad with March Beer

Yorkshire Parkin - Ginger cake

Vanilla Pot de Crème with 0% Fromage Frais

Carrot Salad

Granny Smith Apples with Granita

Flora Mikula, restaurant Flora Mikula, Paris

Michel Troisgros, Maison Troisgros, France

Wilfra Apple Cake

Smoked Salmon Toasts with 0% Fromage Frais

Crab Remoulade with March Beer

Carrot Loaf with Lamb's Lettuce and Orange Salad

Provençal Salad with 0% Fromage Frais

Pea, Chevre and Lemon Muffins

Lamb's Lettuce and Clementine Salad

Sautéed Seasonal Vegetables with Mediterranean Grains

Salmon Spirals

Pear Salsa

Raspberry Crème Brûlée

Stuffed Cabbage Rolls - Finland

Lemon Soufflé

Orange Mousse

Mashed Potatoes with Goat Cheese

Apple Tart on an Almond Paste Base

Texas Chili

Sweet Cherry Blondies

Empanadas - Meat-Filled Turnovers

Upside Down Pear and Ginger Cake

Chicken in a salt crust

Onion Jam

Carbonade flamande (beef stew in beer)

Walnut Butter to serve with grilled capon

Old-Fashioned Cardamom Shortbread Cookies

Cod Croquettes - Bolinhos de bacalhau

Vegetable Smoothie

Cornuelles (French Anise Cookies)

Open-Faced Romanesco Sandwich

Salmon Puffs with Real Beurre Blanc

Bara Brith - Welsh tea bread

Fried Eggplant Fingers

Fouace with Orange Flower Water

Calf's Liver with Melon and Red Onion

Jacques Chibois, La Bastide Saint-Antoine, France

Gazelle Horns - Moroccan Almond Paste-Filled Pastries

Spiced Ring Doughnuts - Glytzista

Madeleines

Sausage Rolls

Charlotte, Martinique-Style

Pecan Pralines

Veal Blanquette with Two Mushrooms

Chocolate Ice Cream

Flemish Hochepot

Vendée Ham with White Kidney Beans

Oschterlammele, or Easter Lamb Cake

Kulich, a traditional Russian Easter cake

Osso buco of pork with caramelized onions à l’orange

Muesli

Wild Mushroom and California Walnut Soup

Chicken Nems (Spring Rolls) with Cauliflower Croquettes

Welsh Roast Lamb with Rosemary and Garlic

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Neapolitan Pastiera

Chocolate Cupcakes - french version

Ham with Cider and Pears

Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Shirred Eggs with Cream and Smoked Salmon

Tarte de Pascoa - Portuguese Easter Pie

Molten Chocolate Cakes

Sciacci - Cheese-filled turnovers

Easter Pâté from Berry Region

Chocolate, Pepper and Tomato Tarts

Chocolate Vanilla Marquise

Potato, Leek and California Walnut Gratin

Tcheurek

Tiropitakias - brick pastry triangles filled with fresh cheese

Panettone

Cocktail-style carrot and broccoli soup with tapioca

Eggs Benedict

Shrimp and Melon Cups

Braised Rabbit with Beer

Banana-Sesame Fritters (Noum chek chien)

Naan - Indian leavened bread

Carbonade flamande (beef stew in beer)

Bugnes - Doughnuts from Lyon

Goulash

Bottereau - Doughnuts from Pays de la Loire

Osso buco of pork with caramelized onions à l’orange

Fritelle - Venetian Doughnuts

Guenilles - Auvergne Doughnuts

Chicken Nems (Spring Rolls) with Cauliflower Croquettes

Rosquillas, Spanish doughnuts

Lautrec Pink Garlic Soup

Rabbit Sauté with Curry

Carnival Masks

Wild Mushroom and California Walnut Soup

Bolinho de chuva - Brazilian doughnuts

Muesli

Fatma Fingers (stuffed brick pastry)

Onion Jam

Beet Chips

Herbed Yogurt

Cod Croquettes - Bolinhos de bacalhau

Parmesan tuiles

Tiropita or Greek cheese pastries

Traditional Biscotti with Anise and Lemon Zest

Cocktail-style carrot and broccoli soup with tapioca

Old-Fashioned Cardamom Shortbread Cookies

Salmon Puffs with Real Beurre Blanc

Chicken Gratin with Blue Cheese

Cramique and Sugar Pie

Chocolate Ice Cream

Fried Eggplant Fingers

Madeleines

Gazelle Horns - Moroccan Almond Paste-Filled Pastries

Salmon Spirals

Maple Syrup Cheesecake with Coconut Crust

Pink and Green Wraps with Fresh Cheese

Pecan Pralines

Rice Pilaf

Monkfish and Coconut Curry

Tiramisu with Sablés and Figs

Empanadas - Meat-Filled Turnovers

Crispy Blue Cheese and Spinach Tartlets, a recipe from Gourmetpedia

Amygdalota or almond cake

Vegetable Spring Rolls

Peach or Nectarine Clafoutis

Potatoes Sardalaise

Crispy Little Crab Sandwiches with March Beer Whipped Cream

Pierre Carrier, Le Hameau Albert Ier, France

Pina Colada Cupcakes

Scallop Kebabs

Roz doce, Portuguese rice pudding

Exotic Crispy Shrimp Skewers

Little Pound Cake Train

Hush Puppies

Chocolate and Vanilla Whoopie Pie

Brunch oatmeal with caramelized peaches and brown sugar

Banana Ginger Jam

Chocolate Mousse with Coffee Beans

L'Enchaud - Slow-Cooked Pork Loin, Périgord style

Crème brûlée with chocolate and whisky

Poppy seed salad dressing

Shoestring potatoes

Flora Mikula, restaurant Flora Mikula, Paris

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Hot daiquiri

Spring Rolls with Bresse Bleu

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Beef prime rib with thyme butter

Cabane du Bas-Canada - whisky

Irish coffee

Irish stew

Braised Bresse Chicken with Tarragon

Sophie Bise, Auberge du Père Bise, France

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Escargot, Brie and Basil Bundles with Port Reduction

Blanquette of Farm-Raised Veal Fernande Allard

Cheese-Stuffed Cucumber

Tarte au Sucre - Sugar Pie - Northern France

Thinly sliced salmon marinated in maple syrup and whisky

Spaghetti and Meatballs (veal, pork and pecorino)

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Hot and Spicy Almonds

Oschterlammele, or Easter Lamb Cake

Onion Tart

Cwikla, beet and horseradish condiment

Trás-os-Montes folar - bread stuffed with chicken and meat

Bolo de bolacha maria - original version with egg yolk

Sciacci - Cheese-filled turnovers

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Crème brûlée with chocolate and whisky

Orange-Glazed Ham

L'Enchaud - Slow-Cooked Pork Loin, Périgord style

Poppy seed salad dressing

Flora Mikula, restaurant Flora Mikula, Paris

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Mochaccino

Spring Rolls with Bresse Bleu

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Beef prime rib with thyme butter

Baked potato wedges with rosemary

Cwikla, beet and horseradish condiment

Irish coffee

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Trás-os-Montes folar - bread stuffed with chicken and meat

Irish stew

Bolo de bolacha maria - original version with egg yolk

Sciacci - Cheese-filled turnovers

Spaghetti and Meatballs (sausage meat and parmesan)

Vegetable Piccalilli

Oschterlammele, or Easter Lamb Cake

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Orange-Glazed Ham

Krupnik - Vegetable, Barley and Cream Soup

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Easter cupcakes

Farfalle with Italian Sausage and Saffron

Sautéed Calf’s Liver with Lime and Grilled Zucchini

Bigarade (Orange) Sauce

Banana lassi

Country-style sandwich - emmental, roast beef, fresh white cheese

Braised Bresse Chicken with Tarragon

Sophie Bise, Auberge du Père Bise, France

Crème Caramel with Salted Butter

Poppy seed salad dressing

Flora Mikula, restaurant Flora Mikula, Paris

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Chai Tonic tea to warm you up during winter

Mochaccino

Spring Rolls with Bresse Bleu

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Beef prime rib with thyme butter

Baked potato wedges with rosemary

Candied Orange Peel with Chocolate

Jérôme Ferrer, restaurant Europea, Nontréal

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Chocolate and candied orange cheesecake

Brick and Broccoli Triangles

Chicken Breasts with Green and White Asparagus and March Beer

Porter Cake

Vitamina - Brazilian fruit and milk drink

Maple Martini

Silver dollar pancakes (Gluten-free)

Chocolate Mousse with Coffee Beans

L'Enchaud - Slow-Cooked Pork Loin, Périgord style

Crème brûlée with chocolate and whisky

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

Greek Style Potato Salad with Dried Tomatoes

Crispy Cones with Avocado Cream and Bresse Bleu

Catalan Cream (Crema Catalana)

Blanquette of Farm-Raised Veal Fernande Allard

Thin Tarts with Asparagus, Goat Cheese and Egg

Banana and Chocolate Jam

Krupnik - Vegetable, Barley and Cream Soup

Farfalle with Italian Sausage and Saffron

Sautéed Calf’s Liver with Lime and Grilled Zucchini

Bigarade (Orange) Sauce

Banana lassi

Country-style sandwich - emmental, roast beef, fresh white cheese

Braised Bresse Chicken with Tarragon

Sophie Bise, Auberge du Père Bise, France

Crème Caramel with Salted Butter

Cream of Cauliflower Soup with Toast Fingers

Fish and Coconut Milk Papillotes

Emmenthal-Style Roast Small Chicken (Guggeli)

Flora Mikula, restaurant Flora Mikula, Paris

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Sweet Potato Chocolate Chip Mini Muffins

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

L’Extra Brie with Figs

Candied Orange Peel with Chocolate

Jérôme Ferrer, restaurant Europea, Nontréal

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Potatoes Boulangère

Chicken Breasts with Green and White Asparagus and March Beer

Pestinos - Spanish fritters from Andalucia

Vitamina - Brazilian fruit and milk drink

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Caramel Walnut Glazed Spiral Ham

Trás-os-Montes folar - bread stuffed with chicken and meat

Cod with Tomatoes and Bayonne Ham

Bolo de bolacha maria - original version with egg yolk

Velikonoční Jidášky - Judas rope

Mazanec / Easter bun

Osterlamm - Lamb-Shaped Sponge Cake

Nádivka - Bread pudding with smoked pork and nettles or spinach

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Two Asparagus Velouté

Rosquillas, Spanish doughnuts

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Bourekia, cheese pie

Merveilles Bordelaises - Mardi Gras Fritters

King Cake

Paczki - Fat Tuesday polish doughnut

Chiacchiere di Carnevale - Carnival fritters

Buchteln, or yeast buns with poppy seeds

Bugnes - Doughnuts from Lyon

Bolinho de chuva - Brazilian doughnuts

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Sweet Potato Chocolate Chip Mini Muffins

L’Extra Brie with Figs

Chai Tonic tea to warm you up during winter

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Sugar Pie - Tarte au sucre

Spring Leek Consommé with Lemon

Chicken Breasts with Green and White Asparagus and March Beer

Chocolate and candied orange cheesecake

Tilapia and zucchini roulade with sundried tomato filling

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

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Pho bo - Vietnamese beef and rice noodle soup

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Caramelized yellow or chioggia beets with maple, dill and lemon

Pea, Chevre and Lemon Muffins

Ricotta Panna Cotta with Marinated Oranges

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Hawaiian tuna Poke Bowl

Chicken Curry with Coconut Milk

Greek Style Potato Salad with Dried Tomatoes

Spicy avocado dip

Mexican-style Whipped Cottage Cheese Dip with Pita Chips

Acai and berry smoothie

Mochaccino

Tostadas with Beef and Salsa

Hawaiian tuna Poke Bowl

Emmenthal-Style Roast Small Chicken (Guggeli)

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Pierre Carrier, Le Hameau Albert Ier, France

Bananas Foster

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Sugar Pie - Tarte au sucre

Chicken Breasts with Green and White Asparagus and March Beer

Chocolate and candied orange cheesecake

Tilapia and zucchini roulade with sundried tomato filling

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

Spicy avocado dip

Pea, Chevre and Lemon Muffins

Avocado and Shrimp "Pot de crème"

Ricotta Panna Cotta with Marinated Oranges

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Pestinos - Spanish fritters from Andalucia

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Tostadas with Beef and Salsa

Accras - Cod Fritters

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Pierre Carrier, Le Hameau Albert Ier, France

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Chicken Breasts with Green and White Asparagus and March Beer

Sugar Pie - Tarte au sucre

Tilapia and zucchini roulade with sundried tomato filling

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

Pestinos - Spanish fritters from Andalucia

Two Asparagus Velouté

Trás-os-Montes folar - bread stuffed with chicken and meat

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Tandoori-Rubbed and Braised Cook Ham

Bolo de bolacha maria - original version with egg yolk

Nádivka - Bread pudding with smoked pork and nettles or spinach

Mazanec / Easter bun

Osterlamm - Lamb-Shaped Sponge Cake

Koulitch

Sacher Carnival Doughnuts - Faschingskrapfen

Carnival Masks

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Pierre Carrier, Le Hameau Albert Ier, France

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Chicken Breasts with Green and White Asparagus and March Beer

Tilapia and zucchini roulade with sundried tomato filling

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

Flora Mikula, restaurant Flora Mikula, Paris

Sausage, Apple and Cheddar Plait

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Passionately Chocolate

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Caramelized yellow or chioggia beets with maple, dill and lemon

Maple-Glazed Chicken

Spanish Easter Fasting Soup with chickpeas and cod

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Sweet Wine Pestinos - Spanish fritters from Malaga

Sweet Potato Chocolate Chip Mini Muffins

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Marble Cake

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Maple bacon cheesecake

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

Greek Style Potato Salad with Dried Tomatoes

Pierre Carrier, Le Hameau Albert Ier, France

Quiche Bites with Red Pepper, Cucumber, Kiwi and Mascarpone Jelly

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Chicken Breasts with Green and White Asparagus and March Beer

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Tilapia and zucchini roulade with sundried tomato filling

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

Passionately Chocolate

Flora Mikula, restaurant Flora Mikula, Paris

Bundt Cake with Coureur des Bois Maple Cream

Maple grog

Shallot Tartlets with Smoked Duck and Neufchâtel Cream

Maple-Glazed Chicken

Spanish Easter Fasting Soup with chickpeas and cod

Koulitch

West Indian Hot Chocolate

Kulich, a traditional Russian Easter cake

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Trás-os-Montes folar - bread stuffed with chicken and meat

Pierre Carrier, Le Hameau Albert Ier, France

Quiche Bites with Red Pepper, Cucumber, Kiwi and Mascarpone Jelly

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Tandoori-Rubbed and Braised Cook Ham

Bundt Cake with Coureur des Bois Maple Cream

Choereg with anise seeds, fennel seeds and ginger

Two Asparagus Velouté

Trás-os-Montes folar - bread stuffed with chicken and meat

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Bolo de bolacha maria - original version with egg yolk

Mazanec / Easter bun

Koulitch

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Osterlamm - Lamb-Shaped Sponge Cake

Kulich, a traditional Russian Easter cake

Velikonoční Jidášky - Judas rope

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Tarte de Pascoa - Portuguese Easter Pie

Easter cupcakes

Orange-Glazed Ham

Bolinho de chuva - Brazilian doughnuts

Oreillettes from Languedoc, Mardi Gras fritters

Bottereau - Doughnuts from Pays de la Loire

Paczki - Fat Tuesday polish doughnut

Chiacchiere di Carnevale - Carnival fritters

Semla - Swedish Cream Buns for Mardi Gras

Merveilles Bordelaises - Mardi Gras Fritters

Carnival Masks

Chocolate and Banana Sponge Roll

Pierre Carrier, Le Hameau Albert Ier, France

Quiche Bites with Red Pepper, Cucumber, Kiwi and Mascarpone Jelly

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Chicken Curry with Coconut Milk

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup

Antipasto - Italian Appetizer

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Chicken Breasts with Green and White Asparagus and March Beer

Tarte au Sucre - Sugar Pie - Northern France

Tilapia and zucchini roulade with sundried tomato filling

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

Flora Mikula, restaurant Flora Mikula, Paris

Passionately Chocolate

Sausage Rolls

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Stress-Fighting Cream of Mache (Lamb's Lettuce) Soup