30-minute masterpiece: a simple menu brings the most rewarding half-hour you've ever spent in your kitchen

Article Abstract:

A recipe for a three course gourmet meal that takes only thirty minutes to prepare is presented. The first course is sea scallops with spinach-goat cheese puree, the second is eggplant marinara with polenta, and the dessert is bananas on wonton crisps. Recommended wines to go with the food is Domaine Laroche Chablis St.-Martin 1997 for the first course and De Loach Zinfandel Russian River Valley 1997 for the second.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code:

The chef will have Riesling

Article Abstract:

Chef Eberhard Muller of Manhattan, New York City's, restaurant Lutece puts together a menu that will be accompanied with Riesling wines. The menu consists of red snapper tartare marinated in Riesling, and breast of chicken and foie gras poached in cabbage leaves.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code:

Recipes

Article Abstract:

Five eminent chefs have discussed their best seafood recipes. Recipes of Fruits De Mer Tagine, Tabbouleh Couscous, Roasted Garlic Sause and Hawaiian Onaga Curry are presented.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code: