Post by ladybarbossa on May 29, 2012 12:49:52 GMT -5
This has been bouncing around in my mind for a bit and figured it would be a good idea nevertheless.
Some of you may or may not know that the Vicomtesse de Chagny goes into the kitchen on a daily basis to cook and bake. So I figured I'd type out some of the items that she's made and left often in the kitchen for all to enjoy. You are more than welcome to use these dishes and treats in your thread posts.
There will be more to come or menu changes with the seasons. So, keep checking. Yes, the Vicomtesse loves to cook just as much as I do.
Enjoy, fellow Manor buddies!
Appetizers
tiny cheese puffs
Quail eggs in Aspic with caviar
truffle, onion and bacon tartlets
baked brie
canapes and bruschetta
boursin mushrooms
prosciutto-wrapped scallops
Salads
marinated mushroom salad
green bean salad with tomatoes, garlic, and shallots
creamy cucumber salad with curry
lamb's lettuce, potato, and black truffle salad
beets with creamy horseradish dressing
red cabbage with anchovy dressing
radicchio and black truffles
blue cheese ane pear salad with walnuts
antipasto platter
Soups
spring garden
spring vegetables with veal
spring pea soup
spicy tomato with peppers and cucumbers, aka gaspacho
consummé olga
potato and leek vichyssoise
cream of barley
consummé tapioca
creamy potato
butternut squash bisque
french onion
ragout of beef with red wine
lamb stewed with tomatoes and garlic
stewed rabbit with red onions, fava beans and tomatoes
Entreés
sauteéd chicken with onion and tomato sauce
pork loin with sage, leeks and juniper
thick veal chop with wild mushrooms and asparagus
roast leg of lamb with rosemary and peppercorn crust
filet mignons lili
poached salmon with mousseline sauce
lamb with mint sauce
roast sirloin of beef forestiere
individual lamb tarts with eggplant, zucchini, and tomatoes
lobster thermidor
tournedos with morels on a bed of braised cabbage
quails with cherries
chicken lyonnaise
roasted squab or game hen on wilted cress
charcoal-broiled halved chicken with hot mustard
roasted lamb shoulder with red pepper crust
beef tenderloin roasted in an herb-infused salt crust
pork loin with vegetables
cider-glazed roast duck with applesauce
baked haddock with sharp sauce
roasted pork with sage and pearl onions
beef burgundy
roast sirlon of beef forestiere
roast turkey with savory cranberry sauce
scallops bon femme
halibut with tomato-basil sauce
maple-pecan glazed baked ham
roasted goose with cornbread stuffing
quiche – lorraine or broccoli and cheese or spinach
shrimp – with basil-mango sauce or scampi or herb encrusted
imperial prawns
roast pheasant with juniper berries
braised chicken with sweet peppers
veal and pasta parmesan
Sides
glazed spring vegetables
fricassee of wild mushrooms
potato pureé, aka mashed potatoes – plain or with bacon or garlic or cheese
sauteéd asparagus and pearl onions with bacon
asparagus salad with champagne-saffron vinaigrette
provencal vegetables, aka ratatouille
duchess potatoes
vegetable marrow farci
minted green pea timbales
creamed carrots
potato bake - cheese and bacon or ham and chives
chateau potatoes
rice pilaf
autumn vegetables au gratin
cheese sauce over cauliflower
corn souffle
creamed peas
baked beans
roasted garlic potatoes and carrots
Risotto – mushrooms or spinach or cheese
Breakfast
baked french toast with maple syrup or strawberries
eggs benedict
poached eggs
Deserts
madeleines - chocolate, hazelnut, pistachio, lemon, honey
chocolate tart
strawberry shortcake
eclairs
plum pudding with sweet sauce
wine jelly
raspberry gratins
fresh fruit salad
peaches in chartreuse jelly
french vanilla ice cream
clafoutis - cherry or pear, vanilla, & star anise
golden apple currant tart
bread pudding with rasins
waldorf pudding
blueberry muffins
cranberry scones
dutch apple pie
rum cake
There is also a basket in the middle of the center kitchen 'island' that has on a regular basis fruit such as apples, oranges, grapes and pears.
Also in a couple baskets are a variety of breads, mostly french baguettes and round Boulés.
Another basket on another counter has some potatoes, onions, and a couple other 'root' foods. While one basket has a variety of tomatoes in it that is rotated on a daily basis to ripen.
Spices and herbs often line one counter. Some hanging to dry occasionally. A couple containers on another counter that are empty.
Cupboards will be stocked with various items, including the bulk of some items on the counter like the flour, sugar and grains. A variety of teas and coffee will be a cupboard.
Cookbooks I used to get ideas from are:
"Simply French" by Patricia Wells and Joel Robuchon
"Last Dinner on the Titanic" by Rick Archbold and Dana McCauley
Taste of Home's "Holiday and Celebrations Cookbook 2002"
"The Ultimate Italian Cookbook" by Carla Capalbo
~Lady B
Some of you may or may not know that the Vicomtesse de Chagny goes into the kitchen on a daily basis to cook and bake. So I figured I'd type out some of the items that she's made and left often in the kitchen for all to enjoy. You are more than welcome to use these dishes and treats in your thread posts.
There will be more to come or menu changes with the seasons. So, keep checking. Yes, the Vicomtesse loves to cook just as much as I do.
Enjoy, fellow Manor buddies!
Appetizers
tiny cheese puffs
Quail eggs in Aspic with caviar
truffle, onion and bacon tartlets
baked brie
canapes and bruschetta
boursin mushrooms
prosciutto-wrapped scallops
Salads
marinated mushroom salad
green bean salad with tomatoes, garlic, and shallots
creamy cucumber salad with curry
lamb's lettuce, potato, and black truffle salad
beets with creamy horseradish dressing
red cabbage with anchovy dressing
radicchio and black truffles
blue cheese ane pear salad with walnuts
antipasto platter
Soups
spring garden
spring vegetables with veal
spring pea soup
spicy tomato with peppers and cucumbers, aka gaspacho
consummé olga
potato and leek vichyssoise
cream of barley
consummé tapioca
creamy potato
butternut squash bisque
french onion
ragout of beef with red wine
lamb stewed with tomatoes and garlic
stewed rabbit with red onions, fava beans and tomatoes
Entreés
sauteéd chicken with onion and tomato sauce
pork loin with sage, leeks and juniper
thick veal chop with wild mushrooms and asparagus
roast leg of lamb with rosemary and peppercorn crust
filet mignons lili
poached salmon with mousseline sauce
lamb with mint sauce
roast sirloin of beef forestiere
individual lamb tarts with eggplant, zucchini, and tomatoes
lobster thermidor
tournedos with morels on a bed of braised cabbage
quails with cherries
chicken lyonnaise
roasted squab or game hen on wilted cress
charcoal-broiled halved chicken with hot mustard
roasted lamb shoulder with red pepper crust
beef tenderloin roasted in an herb-infused salt crust
pork loin with vegetables
cider-glazed roast duck with applesauce
baked haddock with sharp sauce
roasted pork with sage and pearl onions
beef burgundy
roast sirlon of beef forestiere
roast turkey with savory cranberry sauce
scallops bon femme
halibut with tomato-basil sauce
maple-pecan glazed baked ham
roasted goose with cornbread stuffing
quiche – lorraine or broccoli and cheese or spinach
shrimp – with basil-mango sauce or scampi or herb encrusted
imperial prawns
roast pheasant with juniper berries
braised chicken with sweet peppers
veal and pasta parmesan
Sides
glazed spring vegetables
fricassee of wild mushrooms
potato pureé, aka mashed potatoes – plain or with bacon or garlic or cheese
sauteéd asparagus and pearl onions with bacon
asparagus salad with champagne-saffron vinaigrette
provencal vegetables, aka ratatouille
duchess potatoes
vegetable marrow farci
minted green pea timbales
creamed carrots
potato bake - cheese and bacon or ham and chives
chateau potatoes
rice pilaf
autumn vegetables au gratin
cheese sauce over cauliflower
corn souffle
creamed peas
baked beans
roasted garlic potatoes and carrots
Risotto – mushrooms or spinach or cheese
Breakfast
baked french toast with maple syrup or strawberries
eggs benedict
poached eggs
Deserts
madeleines - chocolate, hazelnut, pistachio, lemon, honey
chocolate tart
strawberry shortcake
eclairs
plum pudding with sweet sauce
wine jelly
raspberry gratins
fresh fruit salad
peaches in chartreuse jelly
french vanilla ice cream
clafoutis - cherry or pear, vanilla, & star anise
golden apple currant tart
bread pudding with rasins
waldorf pudding
blueberry muffins
cranberry scones
dutch apple pie
rum cake
There is also a basket in the middle of the center kitchen 'island' that has on a regular basis fruit such as apples, oranges, grapes and pears.
Also in a couple baskets are a variety of breads, mostly french baguettes and round Boulés.
Another basket on another counter has some potatoes, onions, and a couple other 'root' foods. While one basket has a variety of tomatoes in it that is rotated on a daily basis to ripen.
Spices and herbs often line one counter. Some hanging to dry occasionally. A couple containers on another counter that are empty.
Cupboards will be stocked with various items, including the bulk of some items on the counter like the flour, sugar and grains. A variety of teas and coffee will be a cupboard.
Cookbooks I used to get ideas from are:
"Simply French" by Patricia Wells and Joel Robuchon
"Last Dinner on the Titanic" by Rick Archbold and Dana McCauley
Taste of Home's "Holiday and Celebrations Cookbook 2002"
"The Ultimate Italian Cookbook" by Carla Capalbo
~Lady B