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Posts in : Cuisines French

  • Rosemary Roasted Turkey



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    Rosemary Roasted Turkey

    Course brunch
    Cuisine French

    Prep Time 25 minutes
    Cook Time 240 minutes

    Servings
    turkey


    Ingredients

    Course brunch
    Cuisine French

    Prep Time 25 minutes
    Cook Time 240 minutes

    Servings
    turkey


    Ingredients


    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).

    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).


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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Grilled Halibut with Fennel and Orange



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     Grilled Halibut with Fennel and Orange
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
    2. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
    3. Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
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  • Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette



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     Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
    2. (Sneak a quick dip of artisan bread into the mixture - so good!)
    3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
    4. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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  • Cucumber and Dill Finger Sandwiches



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     Cucumber and Dill Finger Sandwiches
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Instructions
    1. Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.
    2. Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other piece of bread.
    3. Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don't have to eat them with your pinkies raised up in the air. But you can. It's kinda fun.
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