No introduction to speak of, so we jump straight into the recipes, beginning with Soups and Starters which consist of cauliflower soup, winemaker's soup (mushrooms, LOTS of onions, wine - 2 cups! and vegetable stock), puff pastry with cheese, wild mushroom tartlets, Roquefort souffle and pumpkin with Bayonne ham puffs,followed by Salads and Vegetables which include mayonnaise, nut sauce, tomato or cucumber salad, shrimp & melon salad, goat cheese with figs, avocado & potato salad, sausage & bean salad, grated carrots with honey, sauteed potatoes with truffles, wine braised lentils and vineyard style Swiss chard.
Up next are the entrees, with Fish leading off the pack ~ roasted shellfish with aioli, stuffed squid, squid salad, roasted mackerel with Dijon mustard, salmon in champagne sauce, seared scallops with steamed potatoes and monkfish with chanterelles. Meat, Game and Poultry offers braised lamb with white beans, stuffed saddle of lamb, pork with chestnuts, cassoulet Toulousain, rabbit with prunes, the classic duck with orange sauce, duck confit, pate and hunter style chicken.
Desserts are last and a few of the options are creme caramel, polenta &lemon cake, cherry tarts, floating islands, pear & chocolate tarts, croissants, a walnut loaf and Basque cake (made with almonds.
A Flash in the Pan, published in 2003. Fabulous and fast recipes for a single skillet. The first few pages are informational and concentrate on choosing the right skillet, skillet cooking basics and ingredients for the "Flash" pantry.
Up first is Poultry which includes bacon & cheddar chicken, quick coq au vin, Tuscan chicken rolls, Thai style ginger chicken, Morocco braised chicken, Basque garlic chicken and turkey cutlets with cranberry wine sauce, while Pork offers fennel crusted chops, schnitzel, bourbon BB pork, braised bay leaf chops, Italian sausage & broccoli rabe, kielbasa& potatoes, and Canadian bacon with red eye cream.
Beef is filled with many options ~ pan seared tenderloin steaks with sherried mushroom sauce, salt & pepper cube steaks, lemongrass beef, sesame hoisin beef stirs fry, smoky chipotle chili, Picadillo, sauerbrauten and corn beef hash. In Veal and Lamb consists of veal with artichokes & olives, saltimbocca, lamb medallions, Swedish meatballs in dill cream and spring lamb stew.
Fish encompasses sole Francese, beer battered fried fish with malt vinegar tartar sauce, poached turbot, trout almondine, honey mustard seared salmon, Thai fish bouillabaisse and monkfish cioppino, with Shellfish expounding on key lime BBQ shrimp, curried shrimp, tarragon shrimp scampi, herbed clam hash, oyster Rockefeller stew, roasted clams with pancetta & peppers and pan seared scallops.
Have no fear vegetarians, in Meatless entrees a few selections are seared sesame tofu, ratatouille Provolone, portobellos with sherry scallion gravy, coconut rice & peas, plus basic fritattas and omelets with numerous variations.
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