Any gourmet cooking recipes?!?

i just started cooking and i was wondering if any of you can give me recipies for sucess!


( i'll definetly cook whatever you give me!!!)Any gourmet cooking recipes?!?
hmm you might want to start on the easy side and not jump into the gourmet. however if you want to cook something easy that tastes like gourmet, you cant go wrong with this recipe! even my kids love it!





INGREDIENTS:


1/4 cup unbleached all purpose flour


1 teaspoon dried thyme


1/2 teaspoon salt


6 boneless, skinless chicken thighs


1 Tablespoon olive oil


12 oz. cremini mushrooms, quartered


1/3 cup diced Canadian bacon


1 cup dry red wine


1 cup chicken broth


1 Tablespoon tomato paste


PREPARATION:


1. In a large zip-lock plastic bag, combine the flour, thyme, and salt. Add chicken and shake to coat.





2. Over med-high heat in a large non-stick skillet, heat oil. Add chicken and cook until browned ~ about 8 minutes.


Remove.





3. Add mushrooms and bacon and saut茅 2 minutes.





4. Stir in the wine, broth and tomato paste and cook 10 minutes.





5. Return chicken to the pan; cook 8 minutes.


To serve:


Serve at once with some quick mashed potatoes (frozen or in the refrigerator section) and a salad.Any gourmet cooking recipes?!?
Rack Of Lamb With Mustard %26amp; Herb Crust On Sauteed Vegetables





INGREDIENTS:


Vegetable oil


1 pound of lamb bones


1 large onion, peeled and coarsely chopped


2 carrots, peeled and coarsely chopped


1/2 pound celery, coarsely chopped


1/4 cup of tomato paste


1 cup red wine


2 bay leaves


1 clove


10 black peppercorns


2 sprigs of rosemary


1/2 clove of garlic


4 Tbs (1/2 stick) butter, cut into 8 pieces


2 slices toast from white bread, preferably crust


1 small sprig of fresh thyme, finely chopped


1 small sprig of fresh rosemary, finely chopped


6 fresh basil leaves, finely chopped


10 fresh flat-leaf parsley leaves, finely chopped


1/2 clove of garlic, minced


6 Tbs butter, softened


1 1/2 Tbs wholegrain mustard


Olive oil


1/2 pound green beans


2 carrots cut in julienne strips


1/2 pound of baby corn, halved lengthwise


1/2 Tbs butter


2 trimmed racks of lamb, about 8 chops each, cut in half


PREPARATION:


Serves 4-6


(Note: Jus of lamb may be omitted to save time.)


Make Jus of Lamb





Preheat oven to 375掳 F.





Place lamb bones in a large, oven-proof roasting pan and roast in the oven for 45 minutes.





Remove bones from oven and set aside.


Heat 2 Tbs of vegetable oil in a large stockpot over medium heat. Add the chopped onion, carrots and celery and saut茅, stirring occasionally, until beginning to brown, about 10 minutes.





Stir tomato paste into vegetables and cook for an additional 60 seconds, then add red wine and simmer until thickened; about 3-5 minutes.





Add lamb bones to pot and stir in enough water to cover bones by at least 1';, reduce heat and simmer uncovered for 3 1/2 hours.





Add bay leaves, clove, black peppercorns, rosemary %26amp; garlic and simmer for another 1/2 hour.





Strain stock and return to pan, and continue simmering until reduced by 75%. Stock should have a dark color and rich taste. (Can be prepared one day ahead. Cool and store covered in the refrigerator.)





Bring the stock to boil and add the butter cubes one at a time until the sauce is thick and glossy. Remove from heat, and season to taste with salt and pepper.





Make Mustard %26amp; Herb Crust





Finely crumble toast in a medium bowl, and add thyme, rosemary, basil, parsley and garlic. Add softened butter and wholegrain mustard, stirring to combine thoroughly. (Can be prepared one hour ahead of time. Keep at room temperature.)





Saut茅 Vegetables





Blanch green beans in a pot of salted boiling water until bright green and crisp-tender. Remove beans with a slotted spoon, rinse under cold water, and drain thoroughly.





In a medium frying pan, saut茅 the carrots and baby corn in 1 tbs. olive oil over medium-high heat until beginning to brown, approximately 6 minutes. Add the green beans and saut茅 until the beans are warmed through.





Stir in 1/2 Tbs butter until melted, remove vegetables from heat, and season to taste with salt and pepper.





Prepare Rack of Lamb





Preheat oven to 350掳 F.





In large ovenproof skillet(s), pan-fry the lamb until browned. Transfer skillet(s) to oven and roast for 6-8 minutes, or until medium. Remove skillet(s) from oven, tent lightly with foil, and let rest for 4 minutes.





Spread the crust on the lamb, and roast lamb under broiler until brown, approximately 2 minutes, turning once.





Cut the lamb between the bones to separate into individual chops.





To Serve





Re-warm lamb jus and vegetables if necessary.





Mound vegetables on plate, and arrange 2-4 lamb chops around vegetables, with bones pointed upward in the center. Spoon lamb jus onto plate and serve.
I thought I would throw in a dessert recipe to compliement any of these delicious dishes people have given for you to try.





Mini pavlova





You can either buy your cases or have some fun making your own. Here's how.





1 egg white


50grams caster sugar per person





1. Whip the egg whites stiffly.


2. sprinkle on the sugar and carefully mix in


3. place in a piping bag with a large star or plain tube, and pipe on to a silcone paper or baking sheet, making a snail spiral to desired size, then pipe an extra layer around the edge to give you a nice cup.


4. bake in the slowest oven possible ( about 225F ) until the meringue case is completely dry. DO NOT ALLOW IT TO COLOUR. this will take a few hours so be paitient.





When your meringue case is cooked, allow it to cool,





top with whipped cream and your favorite fresh seasonal fruit. You can garnish it with powdered sugar, chocolate flakes, or anything else that takes your fancy.





JUST REMEMBER, TO MAKE A GREAT IMPRESSION, PRESENTATION IS THE KEY.





Try some of these hints.





- always use a variety of colour


- always serve on a clean plate ( unless you are drizzling on purpose for a desired effect )


- Use a garnish. herbs, leaves, flowers - they don't have to be edible ( just make sure they arn't poisonous )





HAVE FUN AND GOOD LUCK - cooking is all about passion, so get excited.
Chicken Picatta





Ingredients


2 boneless skinless chicken breasts


dash of lemon pepper


all purpose flour for dredging (about 1/2 cup)


2 tbsp. extra virgin olive oil


1 tsp butter


1 large finely chopped yellow onion (shallot)


1/2 tsp. (1 clove) chopped garlic


1/2 cup dry white wine, such as Chardonnay )


juice from 1/2 lemon


1 tb. caper juice


3 tbsp. capers


1/4 cup chicken stock


1 tbsp. rinsed chopped parsley








--------------------------------------鈥?br>




1. Pound cutlets to 1/4 inch thickness.


2. Sprinkle chicken lightly with lemon pepper. Then, dredge in flour, and shake off any excess.


3. Heat oil/butter in a non-stock frying pan on medium high heat.


4. When oil is hot, add chicken and cook until browned, about 4-5 minutes. Turn chicken over and cook an additional 2-3 minutes.


5. Remove chicken and put it on paper towel, keep warm.


5. Add garlic and onions to pan drippings and saut茅 briefly, about 15 seconds.


6. Add wine to pan to deglaze.


7. Bring wine to a boil, then add lemon and caper juices and chicken stock and butter.


8. Cover pan and simmer 2-3 minutes.


9. Heat chicken back in skillet, add capers and spoon sauce over it.


10. Place on dish, serve chicken with sauce poured over it and garnish with chopped parsley. Serve immediately.








Serves 2
Go to the foodnetwork.com they have 1000's. They are easy to follow and are rated, easy, average, and difficult.
I am the 30 minute low cost cook.





1 meal rice, cream of mushroom, chicken = souped up rice


2 meal Spanish style rice a roni, sausage, corn


3 pork shops, shake and bake, corn, cranberry sauce, stuffing
Go to Publix.com and click on Apron's recipes. They are delicious and easy with not a lot of ingredients. Good Luck.
GOURMET CHICKEN ENCHILADAS





4 large chicken breasts


1 large onion chopped finely


10 large flour tortillas (or use low carb wheat tortillas)


2 T butter


1 can rotel diced tomatoes


1/4 cup sliced jalapeneos


3 cups shredded Colby Jack cheese


1 8 oz. brick cream cheese softened


1 pint sour cream


2 T chopped cilantro


1 tsp Cavenders greek seasoning


1/2 tsp garlic powder


1/2 tsp chili powder


1 pkg cream of chicken Cup-o-Soup





Boil chicken in lightly salted water until tender. Dice and set aside.


In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.





Taste the mixture and add more seasonings, if needed.





Grease large casserole dish and preheat oven to 375 degrees.





Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.





In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.





Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.





Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
Duck A L'Orange





Prep time is minimal for this wonderful dish. Cooking times will vary depending on the duck breasts you buy, so take note. Duck demiglace is expensive, but completely necessary. Find it at specialty supermarkets.





Ingredients


1/4 cup superfine sugar


2 tablespoons fresh water


1/4 cup sherry wine vinegar


2 cups fresh orange juice


1/4 cup minced shallots


1 1/2 cups diluted duck demiglace [a 6 1/2-ounce container stirred together with 3 tablespoons water]


Cura莽ao or other orange-flavored liqueur


fresh squeezed lemon juice


coarse salt


freshly ground black pepper


2 large oranges


3 [1 pound] boneless Muscovy or Magret duck breast halves, thawed if frozen


4 tablespoons unsalted butter


3 tablespoons julienned orange zest





Method


Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add vinegar [mixture will bubble vigorously], orange juice, and shallots. Bring mixture to a boil, stirring, and simmer until reduced to 3/4 cup. Add demiglace. Reduce to 1 cup. Strain through fine sieve. Correct seasoning by adding the Cura莽ao, lemon juice, salt, and freshly ground black pepper, to taste. Set aside.





Using small knife, cut off peel and white pith from 2 oranges. Working over bowl, cut between membranes to release segments.





[Sauce and oranges can be prepared 1 day ahead. Cover separately; refrigerate].





Preheat oven to 450潞


Using sharp knife, score duck skin [do not pierce meat] in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat until hot. Place duck breasts skin down in skillet and sear until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more. Roast in oven for 7 minutes if using Muscovy duck breast or 10 minutes if using Magret duck breasts.





Transfer duck breasts to cutting board and let stand 10 minutes. Meanwhile, bring sauce to simmer, whisk in butter 1 tablespoon at a time and then the 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.





Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.
SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS


Bon App茅tit





2 1/4 cups fruity red wine, such as Beaujolais


3/4 cup chopped shallots (about 3 large)


4 1/2 tablespoons balsamic vinegar


22 whole black peppercorns, crushed


12 coriander seeds, crushed


1 cup plus 2 tablespoons fresh orange juice


3 cups low-salt chicken broth





3 (1-pound) Muscovy duck breast halves with skin





Candied kumquats





Additional crushed whole black peppercorns





preparation


Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups, about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.





Preheat oven to 250掳F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium skillet over medium-high heat. Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet. Cook until skin is brown and crisp, about 8 minutes. Turn; cook until brown and thermometer inserted into center registers 130掳F for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.





Drain kumquats, reserving syrup. Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.





Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.
Check out Gourmet-Food-Revolution.com. You will find some excellent, easy to prepare dinner party recipes:


http://www.gourmet-food-revolution.com/i鈥?/a>
Your friends and family will love this recipe.





SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS





2 1/4 cups fruity red wine, such as Beaujolais


3/4 cup chopped shallots (about 3 large)


4 1/2 tablespoons balsamic vinegar


22 whole black peppercorns, crushed


12 coriander seeds, crushed


1 cup plus 2 tablespoons fresh orange juice


3 cups low-salt chicken broth





3 (1-pound) Muscovy duck breast halves with skin





Candied kumquats





Additional crushed whole black peppercorns





preparation


Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups, about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.





Preheat oven to 250掳F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium skillet over medium-high heat. Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet. Cook until skin is brown and crisp, about 8 minutes. Turn; cook until brown and thermometer inserted into center registers 130掳F for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.





Drain kumquats, reserving syrup. Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.





Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.
Try this...let me know how it turns out.


Beef %26amp; Veggie Kabobs





18 ounces beef tenderloin tips, cut into 1-inch pieces


18 bamboo (soaked in water) or metal skewers


3 large red bell peppers, cut into 1-inch cubes


2 Vidalia onions, cut into 1-inch cubes


24 small button mushrooms


2 medium zucchinis, cut into 1-inch cubes


1 tablespoon olive oil


salt, to taste


freshly ground black pepper





Preheat the grill to medium-high.


Thread 6 of the skewers with the beef tips and 12 of the skewers with


various vegetables. Brush the skewers with olive oil and season with


salt and pepper.


Grill the skewers on each side until nicely browned and cooked to the


desired doneness, about 10 to 12 minutes for medium on the beef and


about 8 minutes for the vegetables.


*This can also be made in the oven or broiled. Far better results when grilled through.


Serves 6
I have so many recipes, cookbooks, experience...smile


Can't put it all here...Try a favorite website. (I'm a professional member for their products testing)





www.cookingclub.com





They actually have a very reasonable membership and you can do it all on line...have fun with your cooking..


You can learn alot about cooking from doing some reading of cooking terms...I have a great book I got from the


';Double Day Publishing Co'; many years ago..