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You may know Lyonnaise potatoes, sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley; Rosette de Lyon, a cured rosy saucisson (French pork sausage); and Lyonnaise sauce, a brown sauce for roasted or grilled meat and poultry, made with white wine, vinegar and onions. Some of our favorites from the area include…
Continue reading “RECIPE: Lyonnaise Salad With Bacon & Eggs”
[1] Parmesan quiche with arugula salad: as a light lunch or a first course for dinner. Here’s the recipe (photo © The Secret Menu). Custard is one of our favorite dishes: a symphony of cream, eggs and flavorings. Most people consider custard to be sweet—a dessert that ranges from good old American chocolate pudding…
Continue reading “Savory Custard Recipes For Breakfast, Lunch & Dinner”
Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City. A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers. Use brown rice or other whole grain for more nutrition. You can also use polenta or mashed potatoes…
Continue reading “RECIPE: Fried Eggs On Rice”
If you passion is great cheese, why not try the best on your pizzas, sandwiches, entrées and salads? The winners of the 2015 American Cheese Society Competition, held last month, are worth seeking out. Here are the first place winners in the top 5 categories (based on the volume of cheese sold in the U.S.),…
Continue reading “TIP OF THE DAY: Try The Best Cheeses In America”
Making an omelet requires a bit of technique. If your omelets don’t look as lovely as you’d like, there’s an easy solution: Make a frittata! With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula…
Continue reading “TIP OF THE DAY: Make A Frittata”
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