Posts Tagged ‘video recipe’

St André, Red Grapes & Cashews Salad with Balsamic Vinegar Video Recipe

Friday, August 24th, 2012

Want to impress your guests with a simple yet amazingly delicious gourmet dish? Try this fantastic St André, Red Grapes and Cashews Salad with Balsamic Vinegar video recipe from Chef Raymond at Sandrine’s in Harvard Square!

The ingredients you need are: St. André cheese, seedless red grapes, fresh tarragon, baguette, balsamic vinegar, Port wine vinaigrette, cashews.

Start out by making a Port Wine Vinaigrette! Blend red wine vinegar, port wine, Dijon mustard and garlic all together in a blender until smooth.  Then add the vegetable and olive oil and mix well until smooth again.  Add salt and pepper to taste.

The next step is making the salad itself. Start out by slicing the red grapes and putting in a bowl with chopped tarragon. Add roasted chopped cashews and mix in the Port wine vinaigrette.

Put slices of St. André on the toasted baguette slices, and add some grape salad on the plate – do it right before serving.  For decoration use tarragon, and drizzle some extra Port wine vinaigrette and some vinegar around the plate.

Click on any picture to watch the video!

Bon appétit!

Video Recipe: Tartiflette with Ile de France Brie

Wednesday, July 25th, 2012

For those who love Brie we are happy to present a simple, yet delicious Tartiflette with Brie video recipe prepared by Chef Philippe at Brasserie Julien in New York City!

To make this gourmet entrée you’ll need: yukon gold potatoes, spanish onions (sweet onions), slices of bacon, Brie cheese, salt and pepper, Olive oil.

Start out by cooking the yukon potatoes in their skin and slicing them into 1/4 inch slices.

Dice up the onions and sautéed until caramelized, with a touch of olive oil, then set aside.

Cut the bacon up into small strips. Using the same frying pan, sautéed until golden, then set aside.

Keep the fat and put the potato slices in, and sautéed until crispy.

When the potatoes are ready, add the onions and the bacon, and mix well together.

Add salt and pepper to taste.

If you have a ring put larger potato slices at the bottom, then add the rest on, trying to alternate layers. Place the Brie on top. If you don’t have a ring, just pile up the mix on top of a potato base.

Just before serving, pre-heat the oven to 400 °F.  Place the Tartiflette in the oven until the cheese starts to melt.

Then put the tartiflette on a plate and serve hot. You also can add a small salad of your choice on the side.

Bon appétit!

Video Recipe: Ile de France Single Serve Brie Crispy Spring Rolls

Monday, June 25th, 2012

Today we’re happy to present one of the most delicious finger food recipes from our video recipe collection.

If you are looking for a gourmet cheesy delight – take a look at this delicious Brie wrapped in spring rolls, slightly fried and dipped in honey mustard dressing recipe prepared by Chef Gwen in New York City.

The main ingredients you need are: single serve Brie, spring roll shells, some Boston lettuce and a homemade honey-mustard dip.

Start out by making a homemade honey-mustard dip for your spring rolls. Simply mix the Dijon mustard, honey, vinegar and olive oil all together in a small bowl. Also add a bit of water if you find it too thick for dipping rolls.

Now we are good to make the main part of the recipe – Crispy Spring Rolls. First of all separate a spring roll layer, avoid ripping, and lay it on a flat surface. After that place the mini Brie halves in the middle of spring roll layer.

Sprinkle with fresh pepper. Fold the shell around the cheese, then roll, then fold and roll again, for an even distribution of the pastry.

Deep fry the spring rolls at 350°F for about 3 minutes (until golden brown). Drip off excess oil onto paper towel.

Set the lettuce on the bottom of the plate, cut the spring rolls in halves, and serve with the honey-mustard dip.

To watch whole video please follow this link

Bon Appetit.

Video recipe: Goat Cheese and Pen Seared Foil Gras Sandwich

Friday, May 18th, 2012

There’s no reason to serve a boring sandwich at your next dinner party – simply adding some gourmet cheese can take a simple sandwich recipe to a whole new culinary level. Don’t believe? Check out our amazingly delicious Sandwich with Goat cheese, Fois Gras and Raspberry Sauce recipe prepared by Jerome Cormouls at Provence Grill, Miami, Florida. Click on any picture to watch the video!

To make this gourmet sandwich you need:

a loaf of walnut bread,

a raw duck foie gras,

a raspberry sauce or jam,

delicious goat cheese, of course,

mache salad, pepper blend and salt seasoning, a few fresh berries, fig vinegar and virgin olive oil.

Start out by cutting 2 slices (1/2 inch) out of the loaf and toast them.

After that in a medium non-stick pan over high heat, sear the foie gras 40 seconds each side. Reserve them on a plate with paper towel, season with salt and pepper.

Spread one slice of toasted bread with goat cheese, the other one with the raspberry sauce.

Then add the foie gras and close the sandwich.

Serve the sandwich on a plate with the garnish salad with fresh berries.

Note: As you prepare your salad, keep the sandwich in the oven to serve it warm.

Bon appétit!

Video Recipe: Wild Mushroom and Brie Cheese Crispy Rolls

Friday, April 20th, 2012

Today we are happy to present an amazingly delicious Wild Mushroom and Brie Cheese Crispy Rolls video recipe! Well known in Miami, chef Jerome Cormouls at Provence Grill offers a step by step guide to make these incredibly delightful cheese rolls at home. Click on any picture to watch the video!

So if you are ready to impress all your guests with a delicious gourmet dish lets get started!

The ingredients you need are: spring roll wrappers, sliced Brie cheese, mixed wild mushrooms, 2 garlic cloves, 2 peeled shallots, parsley, fresh spinach, sundried tomatoes, baby greens salad, roasted pinenuts, sun-dried tomato pesto and olive oil.

Start out by cooking the wild mushrooms with the garlic, shallots and parsley in a medium sauté pan over medium heat. In the same pan, sauté the seasoned fresh spinach then set aside as well.

Fill up the spring roll wrap with the Brie, the wild mushrooms and spinach, sun dried tomatoes and fold it. Put it in the stove for 8 minutes.

Meanwhile, toss the baby greens with olive oil, raspberry vinegar, roasted pine nuts and sun dried tomato pesto! Serve the spinach salad with the Brie wraps on top.

Bon appétit.

Video recipe: Radicchio with Goat Cheese and Bacon

Friday, April 13th, 2012

Attention Goat cheese Lovers! Chef Cary Neff at Coquette Bistro in Philadelphia makes a delicious salad – Goat Cheese Radicchio and Bacon Gratin!

The ingredients you need are bacon, balsamic vinegar, tamari or soy sauce, olive oil, extra virgin olive oil, tarragon leaves – and Goat cheese, of course!

Start out by cooking the bacon in a large sauté pan over medium heat until crisp.

After that, in a large mixing bowl, combine the vinegar, soy, tarragon, salt and pepper. Whisk in both olive oils.

Add the radicchio leaves to the vinaigrette and toss to coat. Transfer leaves to a large baking dish. Sprinkle the raddichio with the bacon, then cover with the Goat cheese.

Broil until the radicchio is wilted and the cheese is melted, 3-5 minutes.

Serve as a side dish with meat, fish or chicken

To see the whole video click on any of the pictures!

Bon appétit!

Video recipe: Pear and Almond Salad with Goat Cheese

Wednesday, April 4th, 2012

Nothing could be better than salad with cheese, especially if it’s Goat Cheese! Chef Jim Piano from Chick’s Cafe in Philadelphia makes a simple, yet savory and gourmet Pear and Almond Salad with Goat Cheese.

Start out by cooking a vinaigrette.

In a blender chop the roasted shallot and pear then add Dijon mustard and sherry vinegar. Slowly add the oil in a stream while blender is running.

Season with salt and pepper up to your taste!

Next step is serving the salad! In a large bowl toss the greens and pears with enough dressing to coat the leaves. Plate the greens and top with the toasted almonds. Crumble approximately a 1/4 of the goat cheese log onto each serving plate.

Bon Appétit.


Video recipe: Goat Cheese Chausson with Mango

Wednesday, March 14th, 2012

Today we’re happy to present you another recipe from our video collection. So if you are keen to treat your friends or family with some amazing dessert please take a look at this delightful Tangy Goat Cheese with Mango Chausson recipe prepared by Chef Philippe at Brasserie Julien in New York City.

Start out by cooking a Sweet-Sour Mango dressing.

Chop the shallot and sauté with coriander seeds and honey until lightly caramelized. Add some vinegar. Once evaporated, add some black pepper and finely chopped mango slices and cilantro. Mix well on the stove, but don’t cook any further.

Now it’s time to make the main and the most simple part of the dish – Chaussson. All you need are one mango, Goat cheese and phyllo dough.

So take 2 layers of the pastry. Brush each layer lightly with melted butter and fold in half. Place the sliced mango on the phyllo dough, atop it with goat cheese slices (1 or 2 slices), then cover with another layer of mango, fold up the corners, while brushing with butter, and once the pockets are shaped brush lightly again on top with butter.

Warm up the frying pan and place in the goat cheese chaussons, face down, until brown on one side, then turn over.

Serve on a bed of lettuce with the mango dressing on top.

Bon appétit!

Video Recipe: La Quiche Gourmandise

Tuesday, March 6th, 2012

Cheese quiche is one of the easiest French brunch recipes. It starts with a simple cheese base and can include many ingredients and hundreds of combinations.

Today we are presenting you just one of the huge variety Cheese Quiche recipes.  So if you are ready to surprise all your friends with a truly French dish please take a look at our video recipe from Chef Bernard who creates a scrumptious and satisfying Quiche Gourmandise (click to view video) at his restaurant, Bistro des Amis in Houston, Texas.

Start out by preparing the dough and putting it in a tray.

In a separate bowl, whisk together eggs and cream, add some salt and white pepper if you wish

Put the grapes cut lengthwise, chopped mint  and gourmet Les Gourmandises  cheese onto the tart shell equally

Pour the egg mixture into the prepared quiche pastry crust

Bake in the oven for approximately 20 to 30 minutes, until the custard has set

Slice the quiche into portions and serve with a spring mix salad dressed with light olive oil and lime vinaigrette for even more delightful meal.

Bon appétit!

Video Recipe: Brie Membrillo and Asian Pear Crostini

Thursday, February 23rd, 2012

For those who want to impress their guests with simple and delicious appetizers we are happy to present a fabulous Brie Membrillo & Asian Pear Crostini video recipe!

Chef Jim Piano at Coquette Bistro in Philadelphia offers a step by step guide to make these incredibly delightful French appetizers at home.

The ingredients you need are: Baguette, Container Membrillo (also known as quince paste), Asian Pear and Brie Cheese.

1st step: Take a Baguette, slice it diagonally and grill with olive oil.

2nd step: Spread some Membrillo on one side of each sliced piece of warm grilled baguette.

3rd step: Top the Membrillo with a slice of Brie cheese.

4th step: Finish each Crostini with a crisp piece of Asian pear.


Just 4 simple steps + 5 minutes of your time and you are ready to savor these gourmet appetizers!

Bon appétit!