Any recipes for gourmet food?

Question

I could some recipes for some really good gourmet food!! Help Please!!!!

Answer 1

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Not knowing what you like to cook and what level of knowledge you already have its hard to sort out.

My own favorite recipe is not actually what most folks would call gourmet fair but is so fine! It is Simply to brown off any beef or pork roast (I use two or more tenderloins) and then cook it in a blend of Non-diet Coke, pineapple or white grape juice and a good hickory BBQ sauce. I use an electric skillet with tight fitting lid (vent closed) and I still have to add more fruit juice usually before it is done. This cooks faster than you might expect since the sauce tenderizes the meat as it cooks so watch over it. After you remove the meat carmelize the sauce by cooking it a while longer and serve it beside the meat or over it.

My other favoite is also plain country food. I cut up Kilbasa into thumb length hunks and brown it and add sweet potatos, green peppers and pineapple or apple slices and cook until the vegetables are just done, To this I add a sprinkling of brown sugar and some english walnuts and toss gently. My hubby likes me to add whole steamed onions and baby carrots and I do but to me it is just fine without these last two.

My favorite soup is potato and I cook the diced celery and onions in rich chicken broth then add fresh baked and peeled potatos while they are still hot so the chicken broth is sucked right into their meat and the last thing I add is rich cream to the consistancy I perfer for that particular meal. I make it thick if it is the main dish and thinner if it is served with other dishes to follow. I never need to serve crackers or bread with this as it is so filling on its own.

The third trick I like is to make pasta sauces using only 2/3 of the tomatos called for and substuting 1/3 cooked mushed carrots. It livens up the dish with a fresher taste than just tomatos alone.

also try
http://www.free-gourmet-recipes.com/
http://www.easygourmetrecipes.com/
http://www.thegutsygourmet.net/
http://diabeticgourmet.com/recipes/

Answer 2

All food has the potential to be gourmet food . Gourmet cooking is simply about using great ingredients and cooking them perfectly every time . If you can't cook to those standards all the" gourmet" recipes in the world will not result in a gourmet product.
So if tomorrow morning you decided to have French Toast , a fresh fruit compote and coffee for breakfast and wanted to have a gourmet meal you would:
Buy your coffee beans whole and grind them to order
Use real light cream
Select ripe and in season flavorful fruit .All your pieces of a certain type of fruit would be cut the exact same size. The compote would look great.
You would buy freshly baked Challah bread and slice it into 1' slabs
You would not use artificial vanilla nor would you use artificial maple syrup
The French toast would be cooked to perfection and would be served on a warm plate
That is a gourmet meal

Answer 3

I'm not sure what you consider gourmet, but I think Standing Prime Rib of Beef with Yorkshire Pudding and steamed asparagus is delicious, elegant and "gourmet" yet easy to make. Gourmet magazine has a website if you're looking for recipes with lots of steps, etc.

Answer 4

Chicken curry and rice.

Ingredients: 1 red pepper, 1 green pepper, 1 large onion. 2 pieces of garlic. 1 can of tomato pure 2 potatoes. 1 carrot, 1 apple 2 slices of pineapple, Breast of chicken, rice, salt, pepper - 1 cup of cooking cream, 1/2 cup of olive oil, curry powder and curry sauce(if you have it)

1. keeping aside the chicken breast cut in cubes, the pineapple the cooking cream, and the curry, chop or grate the rest into small pieces and place in a pot with a small glass of olive oil and stir fry slowly moving it with a wooden spoon. Add some pieces of chicken breast chopped very finely and leave all the ingredients to cook slowly. After a few minutes, when it starts to cook, add a glass of water but not much. After about half an hour of simmering all the ingredients should look saucy so then you add pineapple and curry sauce and curry powder and simmer for another 10 minutes adding a 1/2 glass of fresh cream in the last minute. If it looks too chunky you can liquidise it after.

2. Stir fry the chicken breast in a drop of oil on a seperate pan and add a pinch of curry powder. When the chicken is done, thow it into the pot with the other ingredients. ( test it for salting)

3, Serve with boiled white rice and Bon Appetite!!

Answer 5

A big antipasto platter....
Olives
Different cheeses (Brie , Camembert, blue, smoked...)
Smoked salmon and other sliced cold meat
Char grilled eggplant and capsicum
semi sun dried tomatoes
A couple of really nice deli dips
Artichoke hearts
Lots of Yummy bread
and some crackers

Answer 6

eggs parmasian--

6 eggs
1/2cup of grated parmesian cheese.
1 stick of butter or margarine
1/4 cup of crumbled bacon pieces
parsley for garnish
salt and pepper to taste.



melt one stick of butter in a deep frying pan at low heat.
put six eggs into a measuring cup and add these to the hot melted butter.
Turn on low and let simmer for 3 minutes
sprinkle cheese over the top and add the bacon pieces.
simmer til eggs turn white on top and then sprinkle the parsley on.
seperate the eggs from each othe as they simmer to keep them from sticking to the pan.

serve over melba toast or toast of your choice.

serves 6

Answer 7

CALAMARI AND SCUNGILI SALAD

1 lb. fresh squid
1 can conch
2 lemons
1 lime
2 tbsp. mint
1 tbsp. parsley
1 clove garlic, diced
1 olive oil
2 tbsp. fresh Parmesan cheese

Clean and cook squid for a brief time in boiling water. No more than 3 minutes! Allow squid to cool. Cut into ringlets. Don't forget to keep the tentacles, they're the best. Place in a bowl with conch. Squeeze lemon and lime over seafood. Add remaining ingredients, stir and enjoy.

PASTA CARBONARA

1/4 c. heavy or whipping cream
4 eggs
1/2 lb. bacon, diced
1 green pepper, seeded & diced
1 lb. fettucini or linguini
1 tsp. olive oil
1/4 cup chopped fresh parsley
Salt
1/4 c. butter
Parmesan-Romano cheese, grated
Grated pepper
Sprinkle of salt

Set cream and eggs out of refrigerator to room temperature.
In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet.

In a large pot of water add:


1 tbsp. salt
1 tsp. olive oil

Bring water to a boil and cook fettucini or linquini according to package directions.
Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese).

Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley.

Answer 8

Your question is WIDE open where would you like to start ???

Answer 9

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