Spice Parisienne Recipes

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SPICE PARISIENNE



Spice Parisienne image

Make and share this Spice Parisienne recipe from Food.com.

Provided by Dienia B.

Categories     European

Time 30m

Yield 1/2 cup

Number Of Ingredients 10

1 tablespoon kosher salt
3 bay leaves
2 tablespoons ground white peppercorns
2 tablespoons ground black peppercorns
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 tablespoon ground thyme
1 1/2 teaspoons ground mace
1/2 teaspoon ground cloves

Steps:

  • Grind salt and bay leaves together.
  • Blend the rest thoroughly.
  • Pack into jars.

Nutrition Facts : Calories 184, Fat 8.6, SaturatedFat 4.7, Sodium 13974.6, Carbohydrate 31.3, Fiber 16, Sugar 4.7, Protein 3.1

CHICKEN PARISIENNE



Chicken Parisienne image

Here is my favorite recipe, it is great served with baked potatoes and sugar snap peas on the side. What a delicious and easy meal to make....

Provided by Bear Rich

Categories     Chicken Breast

Time 1h10m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 6

2 -4 whole boneless chicken breasts
2 tablespoons butter
1 cup sour cream
1/2 cup cooking sherry or 1/4 cup white vinegar
1 medium onion, sliced
1 (10 3/4 ounce) can cream of chicken soup

Steps:

  • Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
  • Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
  • In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
  • Bake at 450 degrees uncovered for 50 min to an hour.

DANNYGIRL'S PARISIENNE POTATOES



Dannygirl's Parisienne Potatoes image

I searched and searched for a recipe to make Parisienne or Portuguese potatoes. Nothing came up, so I put this together. Cook time includes marinating.

Provided by Dannygirl

Categories     Potato

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb parisienne potato (small potato balls)
1/2 cup extra virgin olive oil
1 tablespoon garlic salt
2 tablespoons dried oregano
2 teaspoons paprika
1 tablespoon roasted garlic and red pepper spice mix (I use Clubhouse)
2 tablespoons olive oil

Steps:

  • Combine potatoes and spices with half cup oil.
  • Shake so all potatoes are coated.
  • Let Marinate in the fridge 4 hours.
  • Heat oven to 350 degrees F.
  • In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
  • Spread marinated potatoes on bottom of dish in a single row.
  • Bake 1 hour, flip potatoes half way through cooking.

TURKEY GALANTINE



Turkey Galantine image

Provided by James Beard

Yield Makes 1 turkey

Number Of Ingredients 15

2 pounds ground fat pork
2 pounds ground ham
1 pound ground veal
3 cloves garlic, chopped fine
Cognac
3 eggs
Quatre épices or Spice Parisienne
2 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon thyme
6- to 8-pound turkey
Long fingers of boiled tongue and ham, cut about 1/4-inch square
Fresh or canned truffles
Pistachio nuts
Meat stock

Steps:

  • Mix the ground meats, garlic, 1/2 cup cognac, the eggs, 1/4 teaspoon quatre épices, 1 1/4 teaspoons salt, the pepper and thyme in a large bowl. Blend well with the hands. If you wish to test the flavor, cook a small amount of the mixture in butter until cooked through.
  • Split the turkey down the back and carefully bone the bird, being careful not to slit the skin. With your fingers and a small, sharp-pointed knife, pull and cut the meat away from the bones. When you come to the legs and thighs, use your fingers to help locate and slip out the thigh bones. You may remove the wings and, if you wish, remove the leg and leave only the thigh. When the bird is completely boned, remove the breast fillets. Marinate the fillets for 1 hour in a mixture of cognac, 1 teaspoon salt and a sprinkling of quatre épices or Spice Parisienne.
  • To assemble the galantine, spread the boned turkey, skin side down, on a table or marble slab. Spread the farce (the ground meat mixture) over the meat of the turkey. Place the well-trimmed marinate fillets in the center of the turkey.
  • Arrange the fingers of meat and truffles along the sides of the fillets and push them well into the farce. Sprinkle with pistachio nuts and then roll up the stuffed turkey like a giant sausage. Turn in the ends of the skin and bring the sides together so that they overlap. Sew them with light twine and a needle. Roll the turkey in a damp towel and tie securely at the ends and around the middle, leaving pieces of string at the ends.
  • Half fill a long fish cooker with meat stock and tie the galantine by the strings to the handles at either end so that it is suspended in the stock. Cover well with several thicknesses of aluminum foil. Press the foil around the edge of the cooker and steam the turkey for 2 to 2 1/2 hours. Remove from the broth after it is partially cooled and weight it so that it holds its shape and become very firm as it cools. Chill in the refrigerator for 36 hours before serving. To serve, remove the covering and arrange on a large platter or carving board and surround with chopped aspic. Carve in thinnish slices and serve as an hors d'oeuvre or as one dish for a buffet meal.

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