Victoria’s Premium Artichoke Provencal Pasta Sauce comes to us from the province of Piedmont in northern Italy where it borders with the French and Swiss. Here the traditions of three countries come together to create an outstanding variety of cuisine. Fresh artichokes are cut into pieces, sauteed with with onions and garlic in pure olive oil, then slow-cooked with vine ripened tomatoes to create this fine pasta sauce. Kosher. 25 fl. oz. jar.
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Victoria’s Cooking Sauces are fully prepared and ready to use right from the easy pour wide-mouthed jar. Made from imported Italian plum tomatoes and other all-natural ingredients these sauces allow you to use what you want, cap the rest and, under refrigeration, will last a minimum of two weeks. The Cheese Sauce is a delightful blend of Romano and Parmesan cheeses. Victoria cooking Sauces will enhance the taste of your favorite meat, fish or vegetable dishes. They also make a delicious pizza topping. Kosher. 24 fl. oz. jar.
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i need to cook a french dish for my french cookcooking project
most people are making desserts
so i wanted to make a main dish 
can anyone suggest an easy to make french main dish that doesn't require a lot of ingredients?
i was thinking of tourtiere
i saw a lot of recipes of this on the internet but i wasn't sure which one to use…
if anyone has a delicious recipe of tourtiere, please let me know!:)
please make suggestions of possible dishes that i can make:)
thank you!!
French Leek Pie
INGREDIENTS
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
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Duck Confit
INGREDIENTS
2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat
DIRECTIONS
Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
Preheat the oven to 200 degrees F (93 degrees C).
Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
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Galette des Rois
INGREDIENTS
1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners' sugar for dusting
INGREDIENTS
1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners' sugar for dusting
====
she has a cooking show i think called romancing your pallet, but cant find anything?
I can't find much either. Her show is on the LIME cable network, not a major player, and it is very new, premiering just last July. I suspect she is going to have to have a much bigger following before she launches a web site. I assume it is the same person who is making the rounds promoting a book on lactose intolerance. Perhaps that will propel her to prominance.
I cannot find a school, please advise where I can find English or French or Italian cooking class in Bangkok. Thank you.
Not for a diploma. Short course during weekend or class or a few days.
The Australian-New Zealand Women's group in Bangkok puts out a guide for expats. I recall seeing quite a few classes offered in Italian, French and Thai. I suggest you contact them http://www.anzwg-bangkok.org/
They are a rich resource.
*edit
I just check the site myself and I saw a class being offered Oct 31.
Italian cooking Class
So why don’t you join Chef Angelo’s cooking class as he demonstrates how to prepare three classic Italian dishes for Baht 1500 per person includes a delicious executive set menu which includes tasting wine from some of the finest vineyards in Italy. Time 11.00am.
RSVP by 29 October
Contact Sharon 0860613520 or Cherie 0852418045
or email activities@anzwg-bangkok.org
I have a prime rib that is 10 3/4 pound with 5 or 6 ribs. What I'm trying to figure out is cooking at 280 degrees and to be done at 120 degrees how many hours will it take.
I am useing a digital thermometer
I agree with the other person that you really need a meat thermometer to do this. I DON'T agree that you need to cook a prime rib to 135 degrees. Go to 120 degrees like you are planning. Let the meat set at least 10 minutes after you take it out of the oven. This allows the juices to redistribute so the meat will be nice and moist and all the juice wont run out immediately when you cut it. While it rests, the temperature will rise another 5 to 10 degrees. I like prime rib at 125 degrees. This will be between rare and medium rare. If you have someone who doesn't like it that rare, give them meat from the ends, which will be more done. If I was cooking it, I would plan on it taking about 2 1/2 hours. To make the outside nicely browned, I would start in a hot oven (400 to 450 degrees) and then immediately reduce the heat for the rest of the cooking time.
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