Ile de France Cheese Video Recipes http://iledefrancecheese.com/Video-Recipes Gourmet Cheese Video Recipes Thu, 17 Jan 2013 17:03:27 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Grilled Vegetables layered with Ile de France Goat Cheese served over a Coulis of Tomato and Basil http://iledefrancecheese.com/Video-Recipes/grilled-vegetables-layered-with-ile-de-france-goat-cheese-served-over-a-coulis-of-tomato-and-basil/ http://iledefrancecheese.com/Video-Recipes/grilled-vegetables-layered-with-ile-de-france-goat-cheese-served-over-a-coulis-of-tomato-and-basil/#comments Wed, 28 Nov 2012 14:55:40 +0000 admin http://iledefrancecheese.com/Video-Recipes/?p=804 Continue reading →]]>
Madeleine’s Petit Paris in NJ
Gaspard Caloz
Goat Cheese

Madeleine’s Petit Paris is a French Restaurant and Catering Hall serving light French Cuisine in the Northern New Jersey Click here to visit the website.

Ingredients
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 1 Small Eggplant
  • 4 Slices of Ile de France Goat Cheese
  • 4 Garlic cloves chopped
  • 2oz Olive oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 2oz Butter
  • Salt and Pepper to taste
  • 4 4oz aluminum cups
Instructions
  1. Roast red and green peppers and remove the skin and seeds. Slice zucchini, squash, and eggplant about ½ inch thick. Toss in a bowl with garlic, oregano, thyme and olive oil. Season to taste. Bake on a cookie sheet for 5 minutes at 375℉ for 5 minutes or until al dente. Slice each pepper into 8 triangles. Grease an aluminum cup with soft butter. Layer accordingly; red pepper, green pepper, zucchini, squash, one piece of Ile de France Goat Cheese, eggplant.
  2. Bake in a bain-marie at 375℉ for 25 minutes.
  3. Serve in a soup dish on top of tomato coulis sauce and garnish with basil leaf.

 

]]> http://iledefrancecheese.com/Video-Recipes/grilled-vegetables-layered-with-ile-de-france-goat-cheese-served-over-a-coulis-of-tomato-and-basil/feed/ 0 Savoy Cabbage stuffed with Sweetbread and Ile de France Roquefort Cheese served with wild mushrooms over Pommes Anna http://iledefrancecheese.com/Video-Recipes/savoy-cabbage-stuffed-with-sweetbread-and-ile-de-france-roquefort-cheese-served-with-wild-mushrooms-over-pommes-anna/ http://iledefrancecheese.com/Video-Recipes/savoy-cabbage-stuffed-with-sweetbread-and-ile-de-france-roquefort-cheese-served-with-wild-mushrooms-over-pommes-anna/#comments Wed, 28 Nov 2012 14:48:28 +0000 admin http://iledefrancecheese.com/Video-Recipes/?p=799 Continue reading →]]>

Madeleine’s Petit Paris in NJ
Gaspard Caloz
Roquefort

Madeleine’s Petit Paris is a French Restaurant and Catering Hall serving light French Cuisine in the Northern New Jersey Click here to visit the website.

Ingredients
  • 2 oz Sweet Breads blanched and skinned
  • 1/4 lb Ile de France Roquefort Cheese
  • 1/2 oz wild mushrooms
  • 1/2 oz plain bread crumbs
  • 1/2 Tbsp chopped parsley
  • 1/2 Tbsp diced Chives
  • Salt and Pepper
  • 1 small Savoy Cabbage
  • 4 oz aluminum cups
  • 1 Potato
  • 1/2 tsp soft butter
  • 1 Tbsp oil
  • 1 Tbsp of brown sauce
Instructions
  1. In a small frying pan melt butter and sauté mushrooms till soft. Remove from heat and let cool.
  2. Blanche a few leaves of cabbage and remove the vein in the center, dry on paper towel and let cool.
  3. Mix sweetbreads, Ile de France Roquefort Cheese, mushrooms, breadcrumbs, parsley, and chives together with a wooden spoon. Season to taste with salt and pepper.
  4. Grease a 4oz cup with soft butter. Mold a cabbage leave into the cup and fill with the sweetbread mixture. Bake in a bain-marie at 375 degrees for 20 minutes.
  5. Peel the potato and cut in thin slices. Oil a small frying pan and arrange potato slices overlapping in a circular fashion. Cook until golden brown, turn over and cook bottom side until golden brown.
  6. On a plate arrange the potatoes in the middle, top with sweetbreads cabbage and glaze with brown sauce.

 

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