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Cheeses
Idiazabal
Spain. Basque Country.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 60 days minimum.
Shellfish and Seafood
Bay scallop with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsOthers
Oriental style pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Cold starters
Lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsFreshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsCheeses
Mascarpone
Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.