French canadian/29 recipes

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

From Massachusettes' Cape. Delightfully different for Thanksgiving,

The perfect stew that has a savory taste that can warm you up on those cold winter days.

Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel color and a heavenly aroma. Since there is no moisture present, it keeps well covered, at room temperature, for several months.

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Easy and nice.