Le Cordon Bleu of Paris: Cooking with Poultry (Professionals and Amateurs Are Taught Principles in Three Classic Recipes)

One VHS video and recipe cards for each dish covered. Covers three classic recipes: Chicken and sage with Gratin of Zucchini (Fricassee de Poulet a l'Ail et a la Sauge); Duck breasts with pears (Magrets de Canard aux Poires) and Casserole of chicken n Red Wine (Coq au Vin). Le Cordon Bleu has been Paris' leading private cuisine and pastry school for almost a century. Here professionals and amateurs are taught to respect classic principles while remaining open to modern techniques. No other school in the world gives the opportunity to master the culinary arts as rapidly as Le Cordon Bleu. Each year students from over 50 countries are welcomed at Le Cordon Bleu, the international school, where conviviality is a lasting tradition.

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Three Bean Soup

Three Bean Soup

on October 07, 2010
Recipe #438946

This is a creamy, smoky soup that doesn't take too much effort, because it uses canned beans. I took several bean soup recipies that use soaked beans, combined them and substituted canned beans. I tweaked and tested until it was the way I liked it. My family loves bean soup, but I'm not really a lover -- and even >I< like this version. It warms you up on a rainy, cold day. NOTE: A smoked turkey leg works just as well as the smoked pork hocks and is a bit healthier.

Serving Size: 1 (444 g)

Servings Per Recipe: 6

The following items or measurements
are not included below:

smoked pork hocks

beans

whole cloves

pepper

Amount Per Serving% Daily ValueCalories 360.7 Calories from Fat 21058%Total Fat 23.4 g36%Saturated Fat 14.0 g70%Monounsaturated Fat 6.8 g34%Polyunsaturated Fat 1.1 g5%Trans Fat 0.0 g0%Cholesterol 71.0 mg23%Sodium 743.4 mg30%Potassium 674.2 mg19%Magnesium 45.9 mg1%Total Carbohydrate 21.3 g7%Dietary Fiber 2.3 g9%Sugars 8.9 g35%Protein 17.5 g35%

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Hanukkah Recipes: Roasted Three Squash Soup | Submitted By: COLETTENOELLE

1 butternut squash, halved and seeded1 acorn squash, halved and seeded1/2 spaghetti squash, seeded1 medium head garlic3 tablespoons butter1 large onion, chopped1 teaspoon minced fresh ginger root1 teaspoon curry powder2 Granny Smith apples - cored, peeled and chopped2/3 cup dry sherry3 (14.5 ounce) cans vegetable broth1 small red bell pepper, minced1 sprig fresh rosemary, chopped2 tablespoons chopped fresh parsley4 leaves fresh basil, chopped1 teaspoon dried thymecracked black pepper to tastesalt to tastecayenne pepper to taste2 zucchini, chopped3 green onions, chopped1 cup hot waterPreheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes. Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat. In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture. Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally. About 30 minutes before serving add zucchini, green onions and hot water. Amount Per Serving  Calories: 212 | Total Fat: 4.2g | Cholesterol: 9mg

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