This wonderful recipe would definitely tickle your plates as the smoked fennel encrusted pork tenderloin truly compliments the passion fruit gastrique. It is a feast for the senses, and definitely worth the effort in the...More...
Gourmet cooking can be fun and exciting with the right recipes and the right ingredients. Seafood, fowl, lamb and vegetables – along with many other ingredients - can all be used to make delicious gourmet dishes.
Seafood is a broad category. Not only does it include a large variety of different fish, it also encompasses crustaceans such as lobsters, crayfish and snails. Gourmand Lobster and Crustacean Stew combines lobsters and crayfish with some spices in a creamy sauce. It is ready to serve, with a recommended white wine, in about 15 minutes. Haddock and Snail go together well when prepared with Aioli (garlic mayonnaise). The mayonnaise is made with cooked potato, garlic, egg yolk, salt and olive oil. Salmon and Wolf Fish pair up in this tasty dish which can be ready in less than one hour. Serve with shredded basil, chives and tarragon arranged around the fish and a glass of Auxey-Duresses Blanc.
Fowl also encompasses a large assortment of meats, such as quail, duck, and guinea hens. Seasoning quail with creole spices and simmering the meat in wine creates this delectable Creole Quail in Wine dish. The special coffee sauce, made with Arabica beans, gives this Duck Fillet with Braised Endives a decidedly delightful flavor. The recipe for Guinea Fowl Supreme Stuffed with Cabbage and Foie Gras combines guinea fowl, pork sausage and foie gras into one delectable dish. Make it extra special by serving it with a glass of Cornalin rouge 'Vieux Cachet' 1989.
Lamb, of course, is just one type of meat, but it can be prepared in a variety of ways.
Lamb Leg from Pierre Salinger calls for either a leg of lamb or a lamb shoulder. It is prepared with potatoes, onions, garlic and olive oil and roasted. The chef recommends it be served with Hermitage rouge wine. A leg of lamb is complimented with a sauce of mint, garlic, rosemary and red wine in this Minted Spring Lamb recipe. Lamb in a Crust of Fresh Herbs is prepared with carrots, zucchini, leeks and cucumbers and then crusted with bread crumbs, herbs and salted vegetable strips.
Like seafood and fowl, there are many vegetables from which to choose. You might not think of vegetables as being likely ingredients for gourmet dishes, but you might change your mind once you’ve tried this Miso Soup with Fiddleheads. The delicate ferns are combined with other ingredients – mushrooms, onions, barley, and garlic, to name a few – to create the delectable soup. Asparagous Rissolee with Truffle Puree is prepared by pureeing truffles and celery and pouring the sauce over the asparagus. Baking tomatoes and stuffing them with mushrooms and basil is the secret to this delicious Baked Tomatoes with Mushrooms and Basil dish.
Gourmand Lobster and Crustacean Stew
Haddock and Snail Aioli
Salmon and Wolf Fish Carpaccio with Tender Leaves
Creole Quail in Wine
Duck Fillet with Braised Endives and an Arabica Coffe Sauce
Guinea Fowl Supreme Stuffed with Cabbage and Foie Gras
Lamb Leg from Pierre Salinger
Minted Spring Lamb
Lamb in a Crust of Fresh Herbs
Miso Soup with Fiddleheads
Asparagus Rissolee with Truffle Puree
Baked Tomatoes with Mushrooms and Basil
There are 365 days in the year—meaning 365 opportunities to take advantage of the great recipes on our site. We’ve divided our recipes into simple categories designed to make your browsing experience easier. If you still need help whittling your choices down, continue reading for some inspiration.
Everybody loves appetizers. Whether for a formal event or a more casual function, appetizers help usher in the party spirit long before the entrée is served.
Soups are always a good choice for pre-dinner, but they can also easily stand in for a light meal. Try our new takes on classic favorites: To get your mouth watering, check out our Chicken Vegetable Soup or our Chicken and Spinach Tortellini Soup. We also offer more out-of-the-box choices, such as our African Peanut Soup.
Now that your plate is licked clean, chocolate lovers will appreciate our All-American Chocolate Cake for dessert.
In addition to entrees, Gourmetrecipe.com also has many healthy, easy and exotic side dishes to choose from. For example, its Asparagus and Pine Nuts offers a tasteful infusion of ingredients, as does the Baked Creamed Onions.
Salads are a healthy choice in eating, and Gourmetrecipe.com is chock full of great salad recipes. We are all aware of traditional garden salads, but did you know how creative you can be with salad recipes?
When you’re watching a video recipe, noticed how great the meat looks. Does it appear as tasty as what you cook at home? Often, the answer is no. But by understanding meat and poultry grading, you can not only have food that looks as great as a master chef’s, but tastes just as great, too.
In the United States, the U.S. Department of Agriculture (USDA) grades the quality of most meat and poultry sold in grocery stores. Look for a USDA shield symbol on the packaging or label.
When determining the quality of beef, the USDA uses medical knowledge to determine the age of the animal. For example, young cattle have oval-shaped, narrow, red ribs, whereas older cattle have flatter, wider, and grayer ribs. The USDA also looks at fat distribution in the meat (called marbling). More marbling means the meat is more tender and juicy.
From the highest quality down, the grades for beef are:
Prime beef has the most marbling and is often what you’ll see when watching a video recipe or cooking show. Less than 2 percent of all beef qualifies as Prime and most Prime beef is shipped to fine restaurants. Typically, local grocery stores do not carry Prime beef, but it can be purchased online from fine meat retailers.
Choice beef is very high quality, less expensive than prime, and still quite tender and tasty. You may also see this quality of meat on a video recipe or cooking show. About half the beef graded in the U.S. each year is rated Choice.
Select beef varies in its juiciness and tenderness. It is leaner (and therefore healthier), but it’s not nearly as tender or flavorful as Choice or Prime.
Standard and Commercial grade beef has less marbling still and is often sold as a store brand in supermarkets. Utility, Cutter, and Canner grades are primarily used for making ground beef or processed foods.
The USDA poultry ratings are considerably more simple than the ratings used for beef.
Grade A poultry is typically all you’ll see at grocery stores. If given this grade, the poultry has few, if any, defects (like bruises or broken bones) and has enough fat to make it moist. This is the USDA’s highest rating for poultry.
Processed poultry products, especially those where the bird is ground or chopped up, often hold a Grade B or C rating, meaning the bird had defects. If the processed product contains no USDA grade label, it probably was rated B or C.
Lamb and Pork
The USDA also offers 5 different grades for lamb. Typically, you’ll only find Prime or Choice in grocery stores. Prime is tender, juicy, and has lots of marbling. Choice is almost as high in quality, but has less marbling. Occasionally you might also see Good, Utility, and Cull grades, which come from older sheep and are tougher, less juicy, and less flavorful cuts.
The USDA does not grade pork.
Watching a recipe video from a gourmet restaurant, you may wonder: How would I eat this? Or perhaps you’ve attended a formal dinner party and not known what to do with the fish bone caught in your mouth. Or maybe you’ve been served an unfamiliar food and were unsure how to proceed. Here are some special and general rules that will make eating any meal – even a tricky one – much easier.
Something Tastes Bad
If your host needs to study more cooking shows or recipe video sites because his food is distasteful, put your fork in your mouth and, with your tongue, put the food back on it. Then lower the food to your plate.
There’s Something Amiss
If you discover something in your food that shouldn’t be there, ask the server for a fresh glass or plate. At a residence, remove the offending item and set it to one side of your plate.
Eat a Whole Artichoke
Remove the leaves and dip them in sauce using your fingers. Cut the heart into pieces with a fork and knife and use a fork for dipping and eating.
Eat a Whole Fish
Cut off the head, then cut along the back and lift one half of the fish from the bones. Remove the bones and set aside. Take small bites to avoid swallowing a bone; if a bone does end up in your mouth, remove it with your fork and set it aside.
Caviar is sometimes offered in a small dish. It’s usually spread lightly on bread, which is eaten with the fingers.
Use a fork to remove the flesh from the shell, if necessary. Pick up the shell in one hand; tilt the shell and slide all the flesh and juices into your mouth. You may also hold the oyster shell in one hand and, using an oyster fork in the opposite hand, lift the oyster flesh into your mouth. Always drink the juices directly from the shell.
Eat Escargot (snails)
Hold the shell in one hand and, using escargot tongs, pull the flesh out.
Hold the shrimp by the tail and bite off the meat. A fork may also be used.
Eat Whole Lobster
In formal settings, always use a fork to remove and eat lobster meat. First, twist off the claws and use a cracker to break open the shell. Twist the tail off the body and remove the meat. For the legs, break away from the body before removing the meat. Break the body of the lobster in half, lengthwise to remove the meat found there.
With your hands, remove the legs and suck the meat from them. Open up the back and remove the meat with a fork. Soft shell crab should be eaten with the shell, using a fork and knife.
When You’re Unsure…
No amount of cooking show or recipe video watching prepared you for this! If you’re unsure what’s correct, watch your host or hostess. For example, if she eats shrimp with a fork, use your fork, too.
Has a cooking video inspired you to spruce up your tool collection? Has a cookbook made you realize there’s a wide world of cooking gadgets out there? Are you outfitting your first kitchen? Are you looking for tips on finding better tools for your existing kitchen? There’s no doubt the wide array of kitchen gadgets available in stores and online is impressive, but when it comes to determining which tools you really need? Start here.
Good knives are essential in any kitchen, as you know if you’ve seen a master chef with them in a cooking video. Every cook needs a good chef’s knife of high carbon stainless steel. Before you buy, hold the knife in your hand and determine which feels well balanced and comfortable. Depending upon the size of your hand, you may want a 6 in., 8 in., or 10 in. knife.
A paring knife is also a must; it’s better for slicing and mincing than a chef’s knife. A serrated knife for cutting bread and tomatoes is also needed.Click here for more details on choosing knives.
You need at least two: One for meats and one for non-meats. A medium sized board is a good place to start. Whatever material you choose, it should be dishwasher safe for quick, easy sanitation. For more tips on choosing cutting boards, click here.
Peeler and Can Opener
A decent vegetable peeler will last virtually forever; look for one with a comfortable, durable handle and a stainless steel blade. Generally, automatic can openers don’t last long, so look for an old fashioned, hand operated opener with a comfortable handle and knob. A magnet for clinging to the can may make the job easier.
The most versatile graters have several sides with different hole openings so you can grate coarsely, finely, and everything in between. Stainless steel will last a long time and is easy to care for.
Blender and Mixer
Immersion blenders are highly versatile. They help you imitate any cooking video or show by pureeing smoothies, whipping up mashed potatoes and cream, and chopping produce. They also take up much less room than a traditional blender.
Although hand mixing works for most cooking and baking, sometimes a mixer is a must. A small hand held mixer is fine to start with, but plan on investing in a quality stand mixer in the future. It will make cooking and baking faster and easier.
Stainless steel spatulas work well for most jobs, but a rubber or plastic spatula is nice for scraping the sides of bowls and frosting baked goods.
Choose the insta-read kind with a probe attached to a long cord; these are the best way to ensure the meat you cook is safe. It’s also not uncommon for internal oven thermometers to be incorrect, so if you find your food is oven over- or under-done, a separate thermometer is definitely warranted.
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