Comments on: Any Recipes For Gourmet Food?

By: Lisalott

Lisalott — Fri, 05 Jun 2009 22:13:36 +0000

A big antipasto platter….
Olives
Different cheeses (Brie , Camembert, blue, smoked…)
Smoked salmon and other sliced cold meat
Char grilled eggplant and capsicum
semi sun dried tomatoes
A couple of really nice deli dips
Artichoke hearts
Lots of Yummy bread
and some crackers

By: siopao

siopao — Fri, 05 Jun 2009 22:13:36 +0000

http://www.epicurious.com

By: Dottie R

Dottie R — Fri, 05 Jun 2009 22:13:36 +0000

I’m not sure what you consider gourmet, but I think Standing Prime Rib of Beef with Yorkshire Pudding and steamed asparagus is delicious, elegant and “gourmet” yet easy to make. Gourmet magazine has a website if you’re looking for recipes with lots of steps, etc.

By: recallth

recallth — Fri, 05 Jun 2009 22:13:35 +0000

another endorsement for http://www.epicurious.com/
Not knowing what you like to cook and what level of knowledge you already have its hard to sort out.
My own favorite recipe is not actually what most folks would call gourmet fair but is so fine! It is Simply to brown off any beef or pork roast (I use two or more tenderloins) and then cook it in a blend of Non-diet Coke, pineapple or white grape juice and a good hickory BBQ sauce. I use an electric skillet with tight fitting lid (vent closed) and I still have to add more fruit juice usually before it is done. This cooks faster than you might expect since the sauce tenderizes the meat as it cooks so watch over it. After you remove the meat carmelize the sauce by cooking it a while longer and serve it beside the meat or over it.
My other favoite is also plain country food. I cut up Kilbasa into thumb length hunks and brown it and add sweet potatos, green peppers and pineapple or apple slices and cook until the vegetables are just done, To this I add a sprinkling of brown sugar and some english walnuts and toss gently. My hubby likes me to add whole steamed onions and baby carrots and I do but to me it is just fine without these last two.
My favorite soup is potato and I cook the diced celery and onions in rich chicken broth then add fresh baked and peeled potatos while they are still hot so the chicken broth is sucked right into their meat and the last thing I add is rich cream to the consistancy I perfer for that particular meal. I make it thick if it is the main dish and thinner if it is served with other dishes to follow. I never need to serve crackers or bread with this as it is so filling on its own.
The third trick I like is to make pasta sauces using only 2/3 of the tomatos called for and substuting 1/3 cooked mushed carrots. It livens up the dish with a fresher taste than just tomatos alone.
also tryhttp://www.free-gourmet-recipes.com/http://www.easygourmetrecipes.com/http://www.thegutsygourmet.net/http://diabeticgourmet.com/recipes/

By: Moondog2

Moondog2 — Fri, 05 Jun 2009 22:13:35 +0000

eggs parmasian–
6 eggs
1/2cup of grated parmesian cheese.
1 stick of butter or margarine
1/4 cup of crumbled bacon pieces
parsley for garnish
salt and pepper to taste.
melt one stick of butter in a deep frying pan at low heat.
put six eggs into a measuring cup and add these to the hot melted butter.
Turn on low and let simmer for 3 minutes
sprinkle cheese over the top and add the bacon pieces.
simmer til eggs turn white on top and then sprinkle the parsley on.
seperate the eggs from each othe as they simmer to keep them from sticking to the pan.
serve over melba toast or toast of your choice.
serves 6