A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.
Fish is poached in tomato and basil sauce reduction, light yet tasty.
Basic Apricot Glaze recipe
Rabbit with Apricots in Cabernet Sauce recipe
Salmon in My Style recipe
San Francisco chefs
Classic White Chocolate Mousse recipe
A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.
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