Chattanooga Foodie Club
Saturday, March 26, 2011
Inspiration for French Bistro cooking
Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter
Herbed Fresh Cheese with Frisee
Steak au Poivre with Shallot Pan Sauce
French Red Onion Soup
Gratineed Chicken in Cream Sauce
Baby Carrot Confit with Orange Juice and Cumin
Yukon Gold Potatoes - Jacques Pepin Style
(I have made these before and they are fabulous!)
Bistro French Fries with Parsley and Garlic
Creme Caramel
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