Recipe Book of Gourmet Voyageurs |
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This is a step by step video (approx. 12 minutes long) showing you how to make a very simple sugar free ice cream at home. I came up with this recipe after looking at many others since this is made with just a few basic ingredients and has no sugar. I have a blood sugar issue as do so many other Americans who also may suffer from diabetes or pre-diabetes. It is a high fat recipe however, so if you have issues with fat in your diet, then this is not the recipe for you.
I use a combination of Xylitol and Stevia drops. Some people have negative reactions to either or both, so for you I am sorry that this may not be a good match for you. To learn more about Xylitol here is a link: https://www.healthline.com/nutrition/xylitol-101.
Please note: This is a full, step by step presentation with full explanations for those who are not cooks and have little experience. So if you want a quickie one, that will come later.
Click here for Recipe ingredients and the video of the preparation.
(You can see the video larger on YouTube (click here)
From the Editors, California USA |
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Veal Rossini with Pomme Anna & Braised Belgium Endive
On December 12, 2016, Pastry Chef Laurnet Dellac demonstrated at Le Vallauris Cooking Demonstration how to prepare his “Veal Rossini”.
Click here for Recipe ingredients and the video of the preparation.
click here to download the the PDF of the recipe)
Click here to read the story page.
(You can see the video larger on YouTube (click here)
From Restaurant Le Vallauris in Palm Springs, California USA |
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Lobster Soufflé
On December 12, 2016, Chef Lair demonstrated at Le Vallauris Cooking Demonstration how to prepare his “Maine Lobster Soufflé” recipe.
Click here for Recipe ingredients and the video of the preparation.
(click here to download the the PDF of the recipe)
Click here to read the story page.
You can see the video larger on YouTube (click here)
From Restaurant Le Vallauris in Palm Springs, California USA |
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Watch the 14 minute step by step video of the preparation of Chef Colinet's "Crab Meat in Tomato Water Jelly, Lemon Foam" or in French "Chair de Tourteau en Gelée d'eau de Tomate, Écume de Citron".
Lots of useful tips to make your dishes more interesting even if you don't take on quite so elaborate a display.
Click here for Recipe ingredients and the video of the preparation.
From "L'Olivier" - the Restaurant of Hotel La Bastide de St. Tropez |
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"Le Saint-Pierre Cuisiné en Gravlax"
"John Dory Fish cured in salt, sugar, and dill". This is a visual step by step preparation so even if you don't speak French, you will understand the process and learn many great preparation and presentation tips.
Click here for Recipe ingredients and the video of the preparation.
From "L'Acacia" - the Restaurant of Chateau Hotel la Messardiere |
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Executive Chef Ronan Kervarrec presents his unique recipe for Eggplant Capunatina, a vegetarian dish that can reflect the season in which it is being served year round. It is an antipasto with marinated vegetables & honey lemon vinaigrette
Click here for Recipe both a complex full version and a simpler, faster "lite" version.
From the Restaurant Chevre d'Or |
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The Tarte aux Fraises with a Fromage Blanc ice cream from Chef Kévin Altier Restaurant "L'Oliver" at "Hotel La Bastide de St. Tropez*****", France is the perfect light dessert for warm days when the fruit is at its peak. Although it looks as though it could be modified by an inventive chef to use any soft fruit.
Click here for Recipe From Restaurant l'Olivier |
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Philippe Jeanty's, of Bistro Jeanty, Coq au Vin - Authentic French Bistro Food, Napa Valley, California, USA. This is a great version of this classic dish and M. Jeanty gives it that something extra in building on the recipe of grand mere.
Click here for Recipe
From Restaurant Bistro Jeanty |
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Chef Vincent Maillard of Byblos in St. Tropez shares his fantastic recipe of the traditional soup from Provence - Soupe de Pistou. The best version we have ever tasted!
Click here for Recipe
From Restaurant "B" of Hotel Byblos |
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Williams Pear poached with Liquorice Stick Provence Financier with Almonds, Jasmine Ice Cream at the Bastide de Marie near Avignon, south of France.
Click here for Recipe
From Bastide de Marie |
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Tartare de Tomate topped with fresh herbs, a wafer of Parmasan and a black olive - vinegarette recipe as well.
Click here for Recipe
From Chef Eric Canino – Restaurant "La Cremaillère" |
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Salade de Chèvre Chaud
Click here for recipe
From Chef Eric Canino – Restaurant "La Cremaillère" |
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Authentic Seville Marmalade from Ojai, California.
Click here for Recipe
From Mr. William Vanderhoef by way of the daughter
of Bret Harte, famous writer of western stories. |
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