A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

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TOMATO SAFFRON RICE

TOMATO SAFFRON RICE

Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes!

Makes 11 cups

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ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO

A really easy, flavorful antipasto that requires little effort or time!

Makes about 4 cups

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SWEET VEGGIE CREME FRAICHE

SWEET CREME FRAICHE PROCESSOR

SWEET VEGGIE CREME FRAICHE

A simple recipe for creme fraiche using only four ingredients! You’ll love it!

Makes 2-1/3 cups

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MIYOKO RATATOUILLE FOR SUB OR PASTA

MIYOKO'S SUN-DRIED TOMATO CHEESE

MIYOKO RATATOUILLE FOR SUB OR PASTA

Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!

Makes 11 cups 

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MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE

A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor!

Makes 2 small or 1 larger pate

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MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD

Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer!

Makes 3 cups

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STEAMED GREEN BEANS ALMONDINE

STEAMED GREEN BEANS ALMONDINE

Whole fresh, steamed green beans tossed with extra virgin olive oil, fresh lime squeeze, almond crumbles, freshly ground sea salt and black pepper. Garnished with an additional drizzle of olive oil and topped with more almond crumbles. A delicious, fresh way to enjoy green beans – year round!

Serves 4-6 as a side dish

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MUSTARD TARRAGON RED WINE SAUCE

MUSTARD TARRAGON RED WINE SAUCE

Grey Poupon Rouge Mustard is the highlight of this savory tarragon, garlic and red wine sauce. Simmered with sauteed peppers, onion and mushroom. Serve over veggie meats, pasta, rice or mashed potatoes!

Sauce makes 4 cups

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FRENCH RIVIERA PIEROGI

FRENCH RIVIERA PIEROGI

Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!

Serves 2-4  (12 pierogies with sauce)

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CHOCOLATE WALNUT SESAME DRESSING

CHOCOLATE WALNUT SESAME DRESSING

Sesame oil, Sherry wine vinegar, chocolate chips and walnuts, brown sugar and garlic. Blended till creamy. You have to taste it to believe it! Bold!!

Makes 2-1/4 cups Continue reading “CHOCOLATE WALNUT SESAME DRESSING”

PAN-FRIED VEGGIE SAUSAGE CANAPES

cropped-veggie-sausage-toast-3-canapes.jpg

PAN-FRIED SOY SAUSAGE CANAPES

Served with spicy barbecue sauce and horseradish maple mustard sauce!

Makes 32 or 64 depending on size you prefer Continue reading “PAN-FRIED VEGGIE SAUSAGE CANAPES”

EGG-FREE HOLLANDAISE SAUCE

EGG-FREE HOLLANDAISE SAUCE

A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce!

 Makes a little more than 1 cup Continue reading “EGG-FREE HOLLANDAISE SAUCE”

SWEET LEMON BRUSSEL SPROUTS

SWEET LEMON BRUSSEL SPROUTS

Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce!

Serves 6

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MUSHROOM RED WINE GRAVY

MUSHROOM RED WINE GRAVY

with garlic, fresh rosemary and cracked peppercorn!

Makes 2-3/4 cups

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PEPPERCORN MUSHROOM ONION GRAVY

PEPPERCORN MUSHROOM ONION GRAVY

 A red and white wine peppercorn mushroom onion gravy. Seasoned with rosemary! A quick, easy, delicious gravy to ladle over mashed potatoes, stuffing, veggie burgers, noodles or toast!

Makes 5 cups

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ALMOND AND DIJON MUSTARD BUTTER

ALMOND AND DIJON MUSTARD BUTTER

with garlic, allspice and cracked black pepper, with just a touch of sweet!

Makes 2 cups Continue reading “ALMOND AND DIJON MUSTARD BUTTER”

FRENCH TOFU EGGS

FRENCH TOFU EGGS

Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a  short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say walk on water in French?

Makes 6 servings

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SCALLOPED POTATOES WITH MUSHROOM

SCALLOPED POTATOES WITH MUSHROOM

Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish!

Serves 6

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BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells.

Makes 4 servings

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CARROT AND ROASTED PEPPER BISQUE

 CARROT AND ROASTED PEPPER BISQUE

with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick!

Makes 6-1/2 cups

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FRENCH ASIAN COLESLAW

FRENCH ASIAN COLESLAW

Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing!

Serves 6

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OLIVE CAPER POTATO SALAD

OLIVE CAPER POTATO SALAD
in red wine and garlic vinaigrette!
Makes 5 cups

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POTATO AND ENDIVE SALAD

POTATO AND ENDIVE SALAD
A salad plate of chilled potato, sliced Begian endive, hearts of palm and ripe tomato. Served with a fresh basil vinaigrette!
Makes 4 servings

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SHARON’S CORDON BLEU SUBS

SHARON’S CORDON BLEU SUBS

Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter!

Makes 2 subs

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SUN-DRIED TOMATO CANAPES

SUN-DRIED TOMATO CANAPES

Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley!

Makes 24
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SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

A recipe for the children!

Baked beans, linguini and sautéed onions combined in a tomato, basil garlic tomato soup sauce. Easy comfort food, and good for you too!

Makes 6-1/2 cups
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EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW

sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce.

Makes 8 cups
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CREAMY YAM AND TARRAGON SOUP

CREAMY YAM AND TARRAGON SOUP

Served hot or cold, this appetizer soup introduces any meal nicely!

Makes 5-1/2 cups
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CHOCOLATE SAFFRON FRENCH DRESSING

CHOCOLATE SAFFRON FRENCH DRESSING
Strange dressing fellows indeed, but you have to taste it to believe it. Exciting to say the least! This dressing is for the adventurous among you!

Makes 3 cups
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