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Diri djondjon [1] ( black mushroom rice) is a native dish of Haiti. It is essentially a meal consisting of rice made with edible black mushrooms called djondjon. [2] [3] The meal is more common in the northern region of the country and therefore can be considered a regional specialty. [4]
A jar of mustard (or paprika, but that spice is not in the recipe) fell into the casserole dish and spread out over the poultry as it cooked. Unable to get the condiment out, they added Burgundy white wine, crème fraîche and grated comté. This mixture pleased the famous gastronomic critic.
Chicken Divan. Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City where it was served as the signature dish in the early twentieth century. [ 1] Its creator was a chef named Lagasi. [ 2]
This Dijon chicken combines the ease of one-pot cooking with big flavor. From warm spices like ground cardamom and cinnamon to hearty kale, each ingredient in this recipe adds a layer of flavor ...
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Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 ...
Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. [32] Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34]
6 oz fresh morel mushrooms, cleaned and halved if large of a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minute; 1 tbsp unsalted butter; 6 basil leaves, finely shredded; 1 tbsp extra virgin olive oil; 2 corn, shucked; 6 oz thin asparagus; 1 / 4 small sweet onion, such as Walla Walla thinly sliced
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