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Ingredients

3 recipes Basic Crepes
4 tablespoons butter
2 tablespoons finely chopped onion
4 tablespoons all-purpose flour
1 cup milk
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon chopped dried tarragon
2 egg yolks
2 cups diced cooked chicken
salt to taste
1/4 cup milk

Directions

Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon; stir over medium-low heat until thickened (about 4 minutes).

In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.

In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.

Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9×13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.

Bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Ingredients

1/2 cup margarine
4 cloves garlic, crushed
1/4 cup minced onion
1 tablespoon dried tarragon
1/2 cup dry white wine
3 cups half and half
1 cup grated Parmesan cheese
1/4 cup all-purpose flour
1/2 cup cold water
salt and pepper to taste

Directions

Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer.

Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.

Ingredients

4 green onions
1 cup water
1 pound thin asparagus spears, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme sprigs
1 1/3 cups white wine
3 tablespoons butter

Directions

Trim both ends of onions; cut the green tops into 7-in. lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside.

Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.

In a large skillet, place wine or both, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Spoon over bundles.

Ingredients

8 ounces Gorgonzola cheese, crumbled
1/3 cup minced red onion
1/2 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/3 cup olive oil

Directions

Mix together the Gorgonzola cheese, onion, parsley, and garlic in a bowl until well blended. Whisk together the vinegar, lemon juice, and olive oil in a separate bowl until well blended. Stir the vinegar mixture into the cheese mixture until well blended. Refrigerate at least 4 hours, or longer. Serve at room temperature.