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Monthly Archives: February 2013

Boeuf Rôti Jean-Marie

Tender roast is filled with sun dried tomato sauce and Emmentaller cheese, and oven roasted with savory sautéd leek and mushrooms. Truly magnificent. The Recipe! 3 1/2 lb well marbled chuck roast 1 1/2 lb large mushrooms 2 leeks, 3/4 of the green tops removed, cleaned and chopped. 3 cups of sliced Emmentaller cheese 2 … Continue reading »

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Pommes de Terre aux Oeufs (Baked potato filled with eggs, bacon, sun dried tomatoes and cheese)

Buttery baked potatoes are filled with farm fresh eggs, bacon, sun dried tomato and Emmenteler cheese. Pure heaven any time of the day. In memory of my great Tonton Arthur Et Tante Irene, who were the last owners of my grandfather Bernier’s farm that also raised poultry and sold eggs in the country side… The … Continue reading »

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Traditional Roast Goose (Oie Rustique)

A mid-winter’s dream come true. Crispy-skinned savory roast goose is served to the delight of all with roasted fingerling potatoes and a pomegranate lime compote. This truly is a feast, and not just for the holidays. Try this wonderful and simple old French rustic preparation to the delight of your family gathered around your candlelit … Continue reading »

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Bisque Pétoncle (Scallop and Sole Bisque)

  Creamy and delicate sole and scallop bisque will make you forget the howling bitter winds of winter. This is truly a delectable meal that begs to be served with a fine rustic French bread and a crisp, dry white wine. The Recipe! ~~~~~~~~~~~~ 4 cups of whole milk 1/2 cup of sour cream 8 … Continue reading »

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Saucisse Aux Bette à Card (Andouille Sausage with Swiss Chard)

A great heartwarming Alsatian French winter dish containing tender and savory andouille sausage and swiss chard that is served with a cabernet sauvignon reduction sauce and a whole grain mustard sauce. This one is truly simple but gorgeous old style French cuisine. The Recipe! ~~~~~~~~~~~ 1 – 1.5 Lb of Andouille sausage 1/2 lb of … Continue reading »

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