Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Ingredients refrigerated pie crust 1/4 c grated Parmesan cheese Frantoi Cutrera Cherry Tomato Jam 1 1/2 lb heirloom tomatoes, sliced 1/4″ thick Frantoi Cuterera Coarse Sea Salt, to taste plus additional for garnish Freshly ground pepper, to taste 1/4 c goat cheese, crumbled 1 egg, beaten Basil leaves for garnish Directions Preheat oven to 375°F. … More Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam

Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence

Ingredients: 8oz whole wheat pasta 4 T butter, divided 3 cloves garlic, minced, divided 16oz fresh mushrooms, sliced 2 T flour (or whole wheat flour) 1 tsp Aux Anysetiers du Roy Herbs de Provence 1-1/2 c milk salt & pepper to taste 3 T olive oil additional 1/4 c water, broth, milk, or cream (optional) … More Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence

Pork Chops with Edmond Fallot Burgundy Mustard and Cornichons

  Ingredients 1 T butter 1 T olive oil 2 1-inch thick pork loin rib chops 1/4 c water 1 shallot, minced 2 T minced Edmond Fallot Cornichons 1 T Edmond Fallot Burgundy Mustard 1/4 c chopped fresh parsley Directions Melt butter with oil in a large heavy skillet over medium heat. Sprinkle chops with … More Pork Chops with Edmond Fallot Burgundy Mustard and Cornichons

Pan Bagnat with Serrats White Tuna in Olive Oil

Ingredients 1/2 small red onion, thinly sliced 2 T Leblanc Extra Virgin Olive Oil 1 T Edmond Fallot Red Wine Vinegar, plus additional to taste freshly ground black pepper 1 jar Serrats White Tuna in Olive Oil (do not drain) lemon juice to taste 2 kaiser rolls lettuce leaves, a combination of Boston, green-leaf, or … More Pan Bagnat with Serrats White Tuna in Olive Oil

Portuguese Fish Stew with La Dalia Hot Smoked Paprika

  Ingredients 3 T extra-virgin olive oil 2 bay leaves 2 tsp La Dalia Hot Smoked Paprika 1 small onion, thinly sliced 1 small green pepper, thinly sliced 1 14.5oz can diced tomatoes 1 clove garlic, finely chopped 1/4 c cilantro kosher salt and freshly ground pepper 2 5-6oz filets halibut 10 large shrimp, peeled … More Portuguese Fish Stew with La Dalia Hot Smoked Paprika

Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce

  Ingredients: 3 T Leblanc Extra Virgin Olive Oil one 4 lb chicken, cut into 10 pieces salt and freshly ground pepper 3 T unsalted butter 12 large garlic cloves, unpeeled 1 bay leaf 1 c Cave de l’Abbe Rous Banyuls Vinegar 2 c chicken stock 1/4 c crème fraîche Directions: Preheat oven to 450°. … More Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce

Roast beef sandwich with Edmond Fallot Green Peppercorn Mustard

Ingredients For 6 sandwiches : 1/4 cup Edmond Fallot Green Peppercorn Mustard 1/4 cup low-fat mayonnaise 6 ciabatta rolls or mini baguettes, split horizontally 6 1/4-inch-thick slices rare roast beef (from deli counter) Fine sea salt 6 tablespoons canned whole-berry cranberry sauce 1 small red onion, thinly sliced Edmond Fallot Gherkins 1 large bunch watercress, thick … More Roast beef sandwich with Edmond Fallot Green Peppercorn Mustard

Chicken with Edmond Fallot Gingerbread Mustard cream sauce

Ingredients 2 tablespoons olive oil 3 to 4 (6 ounces) boneless skinless chicken breasts or chicken legs Salt and freshly ground Terre Exotique Penja Black Pepper 1 clove garlic, finely minced 1/4 cup low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons Edmond Fallot Gingerbread Mustard 1 teaspoon chopped fresh rosemarry, plus more for garnish 1/2 teaspoon … More Chicken with Edmond Fallot Gingerbread Mustard cream sauce

Oeuf en meurette with Pinot Noir mustard

Ingredients about 350ml fruity red wine 225ml chicken or veal stock 2 tablespoons Edmond Fallot Napa Valley Pinot Noir Mustard. 1 small onion, thinly sliced 1 small carrot, thinly sliced 1 stick of celery, thinly sliced 1 small garlic clove, crushed 1 “bouquet garni” 25g butter 85g unsmoked lardons 85g button mushrooms, quartered 8-10 small … More Oeuf en meurette with Pinot Noir mustard