133702 medallions cumberland sauce verts Recipes

you will need : you can easily double recipe., fresh goat cheese medallions (1/2 of the log), egg, beaten, fresh bread crumbs, grated parmesan cheese, oil ( i used olive ), salt and pepper to taste, you can process some almonds and mix with the bread crumbs for a nuttier taste., you can also add some of your favorite herbs in the bread crumbs mixture, directions: cut goat cheese into 1/2 inch slices using a string of floss ., just press down into the cheese with the dental floss and it will slice pretty nice(that is what i did). alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(that might be a better way! in a small bowl, mix the parmesan with the bread crumbs and set aside. in another small bowl, beat egg and add some seasoning. bring all ingredients in close proximity for easier handling., take 1 goat cheese medallion and dip into the beaten egg., take the egg dipped goat cheese medallion and cover with the breadcrumb mixture., make sure it is well coated ., i dipped mine again in the egg and the breadcrumbs to ensure that i would have a thick enough coating., in a nonstick skillet , add about 1 tbsp oil heat on medium heat until hot. add the coated goat cheese medallions. cook for about 20-30 seconds (or until nicely golden brown). make sure it doesn tsp burn., turn the goat cheese on the second side and cook for an additional 30 seconds or so., take out and place on a paper towel. serve on top of a salad or spinach.

yukon gold potatoes-5 medium sized-washed, haricot verts (thin french string beans) frozen or fresh(trimmed)-equal amount to potatoes, pesto to coat-about 5 tbsp (storebought is fine or you can make your own and keep it frozen in ice cube trays-which is what i do), parmesan cheese-freshly grated (optional), freshly cracked black pepper

haricots verts, trimmed, bacon, chopped, sliced shallots (about 2 medium), toasted walnut oil, champagne vinegar, kosher salt, chopped walnuts, toasted, chopped fresh flat-leaf parsley

kosher salt, plus more for blanching beans, haricots verts (thin green beans), tops trimmed, fresh oregano leaves, garlic clove, red wine vinegar, good-quality balsamic vinegar, extra-virgin olive oil, roasted hazelnut oil, lemon zest, pepper, skinned toasted hazelnuts, heirloom tomatoes, baby arugula, tomatoes, stemmed and cut in half, creme fraiche, pistou

cut haricots verts, walnut oil, balsamic vinegar, honey, salt, grated orange rind, dijon mustard, torn boston lettuce, cubed sourdough bread (about 4 oz), toasted, shredded radicchio, chopped prosciutto (about 2 oz), orange sections

bacon, beef teres majors , cut into 8 medallions, salt, freshly ground pepper, vegetable oil, fresh morels, rinsed , or dried morels, soaked in boiling water for 30 minutes, drained and rinsed, scallions, cut into 1/2-inch lengths, madeira, mushroom stock or low-sodium broth, unsalted butter, cold

extra-virgin olive oil, garlic cloves, minced, pine nuts, toasted and divided, red wine vinegar, kosher salt, divided, black pepper, basil leaves (about 1/2 cup), haricots verts, chopped ready-to-use sun-dried tomatoes

butter, coarsely chopped peeled tomato, chopped shallots, salt, garlic cloves, minced, dry white wine, clam juice, littleneck clams in shells (about 2 lb), scrubbed, haricots verts, trimmed and cut in half crosswise, chopped fresh flat-leaf parsley, hot cooked fettuccine (about 1 lb uncooked pasta)

venison medallions , about 8 oz each, salt, freshly ground black pepper, olive oil, unsalted butter, minced shallots, balsamic vinegar, celery root-pear puree , recipe follows, celery root, peeled and cut into 2-inch pieces, pears, peeled, cored , and cut into 1-inch pieces, unsalted butter, dry white wine, heavy cream, nutmeg, salt, freshly ground black pepper

peeled chestnuts (10 oz). you can buy them in a can or jar already peeled, or you can go through the drudgery of peeling them yourself. your call., haricots verts, shallots, chopped, cider vinegar, grapeseed oil, chopped pitted dates, fresh thyme leaves, freshly ground pepper, salt

kosher salt, haricots verts(green,yellow or both), extra virgin olive oil, minced shallots, walnuts,lightly toasted and chopped, walnut oil, fresh ground black pepper, fresh goat cheese,crumbled (2/3cup)

red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, haricots verts, trimmed, olive oil, sliced wild or cultivated mushrooms (about 1 lb), sliced green onions, chopped hazelnuts, toasted

water, salt, divided, haricots verts, trimmed, champagne vinegar, chopped shallots, dijon mustard, honey, freshly ground black pepper, extravirgin olive oil

haricots verts, tuna steak, freshly ground black pepper, divided, salt, divided, vegetable oil, radicchio, cannellini beans, drained and rinsed, bacon slices, chopped vidalia green onions, garlic clove, minced, fat-free , less-sodium chicken broth, chopped fresh parsley, fresh lemon juice, cider vinegar

haricots verts, trimmed, trimmed watercress (about 4 oz), sliced radishes, extravirgin olive oil, white wine vinegar, water, dijon mustard, salt, freshly ground black pepper

haricot vert trimmed and tailed, butter, shallot sliced, diced tomatoes, salt, pepper, lemon wedge

cipollini onions or 1/2 white onion, peeled and sliced into thin half-moons, cider vinegar, salt and pepper, haricots verts (thin french green beans) or regular green beans, trimmed, whole-grain dijon mustard, extra-virgin olive oil, skinned toasted hazelnuts, coarsely chopped

olive oil, boned skinned chicken breast halves (8 oz. each), shallots, minced, garlic cloves, minced, reduced-sodium chicken stock, tarragon , plus chopped for garnish, parcooked baby red potatoes, salt, freshly ground black pepper, haricots verts (slender french green beans), toasted slivered almonds