RECIPE COLLECTION
Hors
d’Oeuvres
Artichoke and
Potato Tart with Olives
Warm Artichoke Dip with Pimenton
BLT Steak Popovers
Cheese Biscuits
Cheese Melts
Cherry Tomato
Tart
Ceviche
Ciabatta Stuffed
with Teleme
Classic Seviche
Tostadas
Crab-Artichoke
Hors d’Oeuvres
Crispy Parmesan
Baskets filled with Goat Cheese
Delicata Squash
The Best Guacamole
Quesadillas
with Avocado Salsa
Red Pepper
and Red Onion Foccacia
Smoked Salmon
Tortilla Spirals and Salmon Dip
Sauteed Camembert
Spicy Nuts
Toasts (Bruschetta)
Turkish Dips
A Variety of
Crostini
Vegetable Frittata
First Courses (return
to top)
Asparagus Pizza
with Fontina and Truffle Oil
Asparagus Torta
Autumn Vegetables
Baby Bear Pumpkins
filled with Ribolita
California
Crabcakes
Easy and Delicious
Asparagus
Grilled Asparagus & Lardons with Fried Eggs and Truffle Vinaigrette
Herb Pancake with Smoked Salmon and Caviar
Molded
Risotto with Dried Porcini Sauce
Mussels Gratinée
Portobello Mushroom Sandwich
Pumpkin
Risotto
Roasted
Asparagus with Prosciutto
Stuffed Baby
Pumpkins
Stuffed Pimentos
Sweet Red
Peppers stuffed with Fromage Blanc and Herbs
Timbale of Eggplant
with Angel Hair Pasta
Vegetable Charlotte
Soups (return
to top)
Butternut Squash
(or pumpkin) Soup with Ginger
Chicken Soup with
Winter Vegetables and Rice
Chickpea Soup (Minestra
di Ceci)
Corn Soup with Basil
Butter
Corn Soup with Fresh
Tomato Salsa
Country Sausage Soup
Cream of Beet Soup
with Cucumbers and Chevre
Cream of Leek Soup with
Stilton
Fresh Tomato Soup
New Year’s Onion
Soup
Roasted Corn and Clam Chowder
Sopa Azteca
Salads (return
to top)
Asparagus Salad
with Fava Bean Sauce
Autumn Salad
Caesar Salad
Cranberry, Chestnut,
and Pear Salad
Farmers’ Market
Salad
Fattoush Salad
Fig, Mozzarella and Mizuna
Salad with Thai Basil
Grapefruit and Baby Shrimp Salad
Italian Radishes with
Sweet Butter and French Bread
Mexican Chicken Salad
(Cafe for All Seasons)
Panzanella (Tuscan Bread
Salad)
Panzanella with
Chicken (Tuscan Bread Salad)
Roast Pumpkin and
Couscous Salad
Roasted Beet Napoleon
Salad
Salad of Blood Oranges, Beets, and Avocado
Salade Lyonnaise
Salade Nicoise
Warm Sausage
and Potato Salad with Arugula
Watermelon with
Feta
Pasta (return
to top)
Garganelle with Morels
and Asparagus
Original Macaroni
and Cheese
Pappardelle with
Exotic Mushrooms
Penne with Broccoli
Penne with Smoked
Salmon and Asparagus
Penne with Squash,
Kale and Pecorino Cheese
Spaghetti Carbonara
Toasted Pastini with
Chicken and Artichokes
Vegetarian Pasta
Fish & Shellfish
(return
to top)
Crab Cioppino
Fresh Tuna (or Swordfish)
Adriatic-Style
Grilled Halibut with
Salsa Verde
Grilled Salmon Sandwich
with Arugula, Tapenade and Aioli
Grilled Salmon
with Thai Salsa
Prosciutto Roasted Halibut With Thyme
Provencal Fish Stew
with Aioli
Roasted Salmon with
Soba Noodles and Cucumber Salad
Saffron Rice Pilaff
with Shrimp
Sainsbury’s
Pepper Crusted Fish
Salmon with Peas
in Coconut Milk
Sandwich Nicoise (Pan
Bagnat)
Thai Noodles with
Shrimp (Pad Thai)
Wild Salmon with
Spring Vegetable Salad and Salsa Verde
Chicken & Turkey
(return
to top)
Chicken in Prosciutto
Chicken in
Vinegar (Poulet au Vinaigre)
Chicken
with Wild Mushrooms
Grilled Breast of Chicken
Vivande-Style
Grilled Island-Style
Chicken with Jerk Marinade
Roast Chicken
with Fresh Shell Beans and Spinach
Roast Chicken
with Potatoes and Olives
Roast Turkey with
Pan Gravy
Meat (return
to top)
Beef Wellington (Filet
of Boeff en Croute)
Bo La Lot and Cha Ca La Vong
Braised Pork Ribs with Savoy Cabbage and Mostardo
Grilled Leg of Lamb with Wine Vinaigrette
Grilled Pork Little Havana
with Adobo Seasoning
Grilled Ribeye Steak
with Olive Butter
Insalata’s Estofado
de Catalan
Meatloaf
Oxtail Stew (Daube Queue
de Boeuf)
Pepper Steak with "Grains of Paradise"
Pork Chops in Dried
Cherry Sauce
Pork Tenderloin with
Onion Apple Marmalade
Roast Beef and Yorkshire
Pudding
Roast Pork with Fennel
Sausages, Chicken, and
Peppers (Restaurant Milano Style)
Sausages with Peppers and Onions
Skirt Steak with Salsa
Verde
Taco Party
Vegetables
(return
to top)
Asparagus Bread Pudding
Autumn Stew
Served in a Pumpkin
Butternut Squash
Caribbean Sweet
Potatoes
California Succatach
Garlic Mashed Potatoes
Gratin of Root Vegetables
Gratin of Tomato,
Eggplant, and Zucchini
Hashed Brussel Sprouts
Indian Cooking Party
Loretta's Creamed Corn
Mashed Potato
Fonduta
Savory Corn
Pudding with Basil
Savory Pumpkin Bread
Pudding with Herbs
Summer Vegetable
Stew with Egg
Vegetable Charlotte
Winter Squash
and Polenta Casserole
Desserts & Pastries
(return
to top)
American Cheesecake
Apple-Cranberry
Tart
Autumn Pear Torte
Baked Apples
Blueberry Cheesecake
Bars
Blum’s Coffee
Crunch Cake
Brandied Cherry-Chocolate
Fruitcake
Bread Pudding
with Dried Apricots
Butter Cookies
with Jam
Candied Orange Peel,
Spiced Pecans, and Sugar Plums
Cappuccino Biscotti
Caramel Pecan
Bars
Cardamom Pound
Cake with Caramelized Pineapple
Cherries in Red
Wine on Country Bread and Very Cherry Ice Cream
Cherries Jubilee
Chocolate Bouchons
Chocolate Cups
with Raspberry Mousse
Chocolate Decadence
Chocolate Macaroons
Chocolate Madeleines
Chocolate Turtle
Sundae
Cranberry and Orange
Thyme Sorbet
Darina Allen’s
Lemon Squares
Darina Allen’s
Tender Loving Care Cookies
Deep South Ice
Cream
Dried Fruit Pie
Easy Christmas
Dessert
Easy Raspberry Baked
Alaska
Fresh Berries
in Lemon Mousse
Fresh Cherry Open
Tarts
Fresh Nectarine
Tart
Fresh Peach Tart
Fresh Peaches with
Sabayon Sauce
Fresh Pears in
Yogurt
Ginger-Molasses Cookies
Grammy Snyder’s
Blueberry Pudding
Grammy Snyder’s
Lemon Pudding
Holiday Panettone
Lemon Drizzle Cake
Little Coconut
Pancakes
Meyer Lemon Creme
Brulee
Miniature Chocolate
Raspberry Cakes
Mother B’s
Nutmeg Bar Cookies
Old-Fashioned
Strawberry Shortcake
Omelette Souffle
Au Grand Marnier
Peach Frozen
Yogurt with Jasmine
Pears in Pastry
with Caramel Sauce
Persimmon Crisp
Pineapple Upside-Down
Cake
Pumpkin Bread Pudding
Raspberry Truffles
Rhubarb Strawberry
Compote with Lattice
Rustic Peach Tart
with Berries
Sauté of Autumn
Fruits with Poundcake
Shortbread Hearts
Strawberry Granita
and Strawberry Fool
Supernatural Brownies
Tarte Tatin
Tiramisu
Tuscan Bread Pudding
Upside-Down Gingerbread
Cake with Apples
Valentine’s
Shortbread
White Chocolate
Medallions with Cranberries and Pistachios
Breakfast
(return
to top)
Breakfast
Foccacia
Breakfast
Polenta with Apples, Walnuts, and Maple Syrup
Fig and Grape
Preserves
French Toast
Fresh Fruit Smoothies
Frittata with Onion and Mushroom
Muesli (European
Breakfast Cereal)
Morning Buns
Plum and Nectarine
Jam
Rhubarb Strawberry
Conserve
Scones
Wild Mushroom
Omelette
Beverages
(return
to top)
Holiday Egg Nog
Holiday Pomegranate
Martini
Iced Lemon Ginger Tea
Tante Marie’s
Wassail (Hot Apple Cider)
Thanksgiving
(return
to top)
Autumn Salad with Persimmons and Pecans
Salad of Grapefruit and Baby Shrimp
Butternut Squash (or pumpkin) Soup with Ginger
Pumpkin Soup with Prosciutto and Croutons
Corn Chowder with Clams
Roast Turkey with Pan Gravy
Chuck Williams
Chestnut and Sausage Stuffing
Cranberry Chutney and Cranberry Sauce
Butternut Squash and Hashed Brussel Sprouts
California Succatach
Garlic Mashed Potatoes
Vegetable Charlotte
Apple-Cranberry Tart
Dried Fruit Pie
If you are really interested in seeing the kinds of recipes you might learn at Tante Marie’s, you should buy The Tante Marie’s Cooking School Cookbook (Simon & Schuster, 2003). Although the chapters are organized according to subjects such as Salads or Fish and Shellfish, there is a description at the beginning of each chapter on how to make salads or cook fish, say, without a recipe. In each chapter the recipes are organized in order from easiest to harder. Throughout the book there are descriptions of almost 200 techniques. You can use the index to look up folding, or skinning hazelnuts, to name just a couple. There are also seasonal menu suggestions in the back. It is a great teaching book that is easy to read or use for reference.
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Over the years I have put here recipes of current interest. Sometimes, they are recipes I have taught recently on television, sometimes they are my interpretation of something I ate at a favorite restaurant, and sometimes they are just an interesting supper dish. In any case, they are intended to give you some new quick and easy cooking ideas. The recipes here are not particularly examples of what we teach at Tante Marie’s because what we are really teaching are the theory and techniques necessary to become an accomplished cook. What is emphasized in classes and courses are recipes and techniques that are not easily shown on our website. I hope you find this collection of recipes fun and interesting.
--Mary Risley