Cut the marrow crosswise into slices,1/2″ thick.Put the pieces in a bowl and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper.Heat the oil in a heavy skillet large enough to hold both steaks.Add the steaks and cook about 10 minutes or until […]

Heat oven to 200oC. Roll out the pastry to about 1/2 cm thick. Cut out rounds using a 10 cm diameter cutter or a glass. Cover one side of the rounds with jam. Beat the egg with a tablespoon of water, and brush the jam with a small amount of egg. Fold the rounds in […]

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large enough to hold the slices in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer meat well done. 2. Transfer the meat to a heated serving […]

1. Set the chickens backbone aside for later use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off any excess flour. 2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces, skin side […]

-OPTIONAL – 1 tb Dry Madeira Put stock – which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve. Add the cepes to the stock and when boiling, turn down to a very gentle simmer. […]

Pound meat until paper thin. Sprinkle slices with salt and pepper. Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly-roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper for 1 hour. (Can be […]

1. heat butter and oil in pan, fry pork, onions, garlic 2. add mushrooms, fry gently, remove ingredients from pan 3. dredge chicken pieces in seasoned flour and saute in the pan for 5 – 10 minutes until well brown. 4. return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and […]

Pour oil in oven proof dish, place over medium flame. Add onion, parsley, garlic, tomatoes, salt and pepper. Place fillets over top of vegetables. Cover and bring to boil. Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350 degree preheated oven. Bake 10 minutes or until fish flakes […]

Mix all ingredients except egg white together. Heat just until hot through. Beat egg white until stiff and glossy but not dry. Fold into warm sauce. Serve at once. *** Dental floss is handy for tying rolled fillets and also for trussing poultry.

-MIKES KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef […]