Recipes

Gazpacho with accompaniments

For 4 people Ingredients Gazpacho 1 Favuzzi diced tomatoes can (796 mL) 1/2 yellow bell pepper 1/2 red bell pepper 1/2 cucumber, peeled 1 garlic clove A remnant of day-old bread 2 c. tablespoons (30 ml) Casas Hualdo olive oil Salt and pepper For presentation Some Serrano ham strips Some pieces of Garrotxa, a Spanish cheese […]

Recipes

Ricotta Dip

Ingredients 1 preserved lemon 10 black olives 1 bunch fresh chives 1/2 tsp (2.5 mL) fresh thyme 300g ricotta Bella Casara Preparation Chop lemons and olives. Mince the chives and thyme. Mix with ricotta and marinate 24 hours. Serve as a dip.

Recipes

Deluxe Mac and Cheese

Deluxe Mac and Cheese Makes 6 servings Ingredients 2 1/2 cups uncooked macaroni 3 tablespoons of butter 3 tablespoons of flour 2 cups milk 150g grated Comtomme 150 g grated Comté 1/2 cup grated Parmigiano Reggiano 2 tablespoons of Moutarde de Bourgogne Salt and pepper 1 cup Salsa de la Nonna or dices of freshly […]

Recipes

Fondue aux fromages Le Pic: The Recipe

(Recipe for 2)   Ingredients 400 g of Le Pic cheese fondue 1 clove of garlic, sliced in two 2 teaspoons of cornstarch ¾ cup of white wine ½ teaspoon of lemon juice 2 tablespoons of kirsch (optional) Pepper from the mill A pinch of nutmeg (optional) Bread (half a baguette per person)   The […]

Recipes

A chèvre en mousse and its endive

Ingredients for four 200 g of Selles-sur-Cher A.O.C. Le Pic 2 ripe avocados Old-fashioned Dijon mustard Sea salt (or fleur de sel) Endive petals Eatable flowers Method Mix cheese to the soft flesh of the avocados. Whip. Perfume with mustard and salt. Drop the mousse on the endive petals. Decorate with eatable flowers. Enjoy with […]

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