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Julienne is a French culinary term referring to a particular knife cut. The food is cut into thin, matchstick-like strips, which measure:

1/8" -inch x 1/8" -inch x 2" -inches

The terms is used by professional chefs and in cooking school.

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Roasted Yams and Sweet Potatoes

by Dawn T in Rouxbe Recipes

Sautéed onions, sun-dried tomatoes and goat cheese add great texture and flavor to roasted yams and sweet potatoes.

Comments: 0 Views: 3956 Success: 100%
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Tuscan Braised Chicken

by Dawn T in Rouxbe Recipes

Chicken thighs, tomato, garlic, shallots and white wine come together in a big way with this slow-braised dish. Think of i...

Comments: 36 Views: 11509 Success: 100%
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Sausage Ragu with Soft Polenta

by Dawn T in Rouxbe Recipes

Popular in Northern Italy, this polenta dish is pure comfort food. A rich, sun-dried tomato and sausage ragu is served ove...

Comments: 8 Views: 4024 Success: 100%
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Steamed Asian Sea Bass in Banana Leaves

by Dawn T in Rouxbe Recipes

Wrapped in banana leaves, fresh sea bass is steamed with lemongrass, kaffir lime leaves, chilies and leeks.

Comments: 0 Views: 2880 Success: 96%
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Stir-Fried Prawn and Vegetable Chow Mein

by Dawn T in Rouxbe Recipes

Stir-fried prawns, red peppers, carrots, onions and tender chow mein noodles are tossed together with a flavorful sesame-o...

Comments: 0 Views: 673 Success: 0%

Indonesian Tofu

by Dawn T in Rouxbe Recipes

Enjoy the exotic flavors of this Indonesian barbeque sauce.

Comments: 15 Views: 8620 Success: 97%