5 thoughts on “Any recipes for gourmet food?

  1. 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.

  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

  3. A big antipasto platter….
    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


    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.


    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
    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.

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