Bean Sprout and Choy Salad with Ginger
Cooked, chilled bean sprouts are tossed with choy, pak choi and rocket in a garlic and ginger vinaigrette.
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Beef Braised with Tomato and Dried Mushrooms
A thick piece of beef started in a gentle simmer, then finished over pancetta and vegetables with tomato and dried mushrooms in strained juices.
Beef Consommé in Cups
Clear hot beef and aromatic broth served in six cups.
Beef Curry with Rice and Fried Apples
Tender beef pieces in a lightly thickened curry sauce, served inside a ring of rice with browned apple slices and parsley.
Beef Fillet with Marsala
A tied beef fillet gently cooked with onion, prosciutto and butter, then finished in strained, defatted juices with Marsala.
Beef Jus with Braised Beef
An economical beef preparation that makes a clear stock, tender braised slices and a rich strained jus from one batch of meat.
Beef Tongue in Lemon and Vinegar Sauce
Slices of slowly boiled tongue finished in a lightly sweet-sour onion sauce with lemon, vinegar and warm spices.
Beef Tongue with Mushrooms, Tomato and Sherry
Tender sliced beef tongue reheated in an onion, mushroom, tomato and sherry sauce.
Beef and Chutney Stuffed Peppers
Sweet peppers baked with a seasoned beef, tomato and egg filling until fully cooked.
Beef and Corn Soup with Poblano
Beef mince, corn and poblano simmer with onion and chipotle peppers in adobo. This very spicy soup is served with lime wedges.
Beef and Prosciutto Cake with Rosemary
One thick, finely minced beef and prosciutto cake with Parmesan and eggs, gently cooked with garlic, rosemary and a little tomato sauce.
Beet and Red-Wine Soup with Fried Croutons
A bright beet soup in seasoned chicken broth with lemon, cinnamon, nutmeg and a little sweetened red wine, finished with fried croutons.
Belgian Bacon-Wrapped Broiled Quail
Butter-rubbed quail broiled inside a thin bacon band and served on toast with parsley-lemon butter.
Belgian Baked Egg Toasts with Anchovy and Ham
Round toast spread with anchovy and ham, crowned by whipped white and a baked yolk.
Belgian Chicken and Veal with Sherry Currant Sauce
Cooked chicken and veal heated in a mustard-paprika sherry stock, finished with currant jelly and croutons.
Belgian Fried Calf's Feet with Tomato Sauce
Tender deboned calf's feet egged, crumbed and fried golden, served with warm tomato sauce.
Belgian Lamb Chops with Claret and Carrot Sauce
Flour-dusted browned lamb chops with a light carrot, onion and red-wine pan sauce, served with green peas.
Belgian Leek and Potato Soup with Parmesan
Onion, leek and potato broth finished under a layer of Parmesan in the tureen.
Belgian Lemon-Herb Roast Lamb
Four-pound lamb roast with onion, bay, herbs and lemon pan juices, served with peas.
Belgian Snow Eggs on Vanilla Custard
Poached mounds of whipped egg white resting on a chilled vanilla egg-yolk and milk custard.
Bell Pepper and Chickpea Couscous
Bell pepper and onion are cooked until tender, then chickpeas and artichoke hearts are warmed through. Couscous, mint and parsley complete the dish.
Bell Pepper and Feta Pita Bites
Thick Greek yogurt and ricotta bind diced bell pepper, cucumber, feta, oregano and herbs. Spoon the mixture onto grilled pita triangles just before serving.
Bell Pepper and Pumpkin with Potato
Bell pepper, pumpkin, potato and onion cook with a little cider until tender. Cooked black-eyed peas are warmed through and parsley is added before serving.
Bell Pepper and Salmon Toast Bites
Roasted salmon and tender butternut squash are folded with diced bell pepper, feta, rosemary and Dijon mustard. The topping is spooned onto small crisp toasts just before serving.