Ingredients: 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/3 … More Classic Thumbprint Cookies with Les Confitures de Raphael Jam
1/4 c Freshly squeezed lemon juice 1 T Finely chopped shallots 2 tsp Honey 5 T LeBlanc Pistachio Oil Salt & Freshly ground pepper, to taste 4 Medium golden beets, roasted, peeled and cut into wedges 4 Medium red beets, roasted, peeled and cut into wedges 4 c arugula 1/2 c toasted pistachios 8 … More Beet Salad with LeBlanc Pistachio Vinaigrette
Ingredients 1 lb Chicken Breasts 1 egg, Lightly Beaten 1 T Flour 1/4 c Chopped ashews OR Coconut flakes 1/2 c Breadcrumbs or Panko Salt & Pepper, to taste Oil for frying 2 T Terre Exotique Curry from Madras 1/2 c Mayonnaise Method 1. Cut chicken breasts into thin strips, season with salt and … More Crispy Chicken with Terre Exotique Madras Curry Sauce
1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes
1 lamb rack 1 c bread crumbs 2 garlic cloves 1 twig fresh thyme 1 c parsley, chopped 2 T olive oil Salt & Pepper 2oz Edmond Fallot Pinot Noir Dijon Combine all ingredients with exception to lamb and mustard in a food processor to make the persillade. Sauté lamb in a skillet … More Rack of Lamb with Edmond Fallot Pinot Noir Mustard & Persillade
Sardines & Chocolat 