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Appetizers/Starters

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Potato pancakes. Potato pancakes A properly made galette de pomme de terre is a thing of beauty — crisp, lacy and golden brown.

Potato pancakes

Many variants exist. Some people add flour, but I wouldn’t recommend it as it makes the pancakes heavy, when they should be light. Grated onion is sometimes added, but I prefer them plain. And some recipes call for — heaven forbid — mashed potatoes. No, the best potato pancakes are the classic grated variety. Opinions vary on the best kind of potatoes to use. The pancakes may be made an hour or so ahead of time and reheated when you are ready to serve. 1 pound (500 g) potatoes1 egg1/2 tsp. saltfreshly ground black pepper 5-6 tbsp. vegetable oil or duck fat Peel the potatoes. Crack the egg into a medium-sized bowl. Grate one or two potatoes onto a plate using the larger holes of your grater. Repeat until you have used up all the potatoes. Have a dinner plate standing by. Heat 3 tbsp. of the oil or fat to sizzling in a large skillet. Baked Plantain Chips - Under Armour.

Swap your store-bought fried plantain chips for a batch of Uproot Kitchen’s three-ingredient baked plantain chips.

Baked Plantain Chips - Under Armour

A blank slate for flavor, these green plantains pair well with a vast array of dishes, like tacos and enchiladas, or as a crunchy snack on its own! Ingredients 2 green (unripe) plantains3 tablespoons oil1 teaspoon salt Directions. Pakoray- Fried Snack Recipe. Galettes aux herbes et yaourt à l’ail - une recette Découverte - Cuisine. The Best Mozzarella Hush Puppies Ever. A staple of a Southern fish fry, these orbs of fried cornmeal batter hide a surprise inside: a cube of mozzarella cheese, which turns molten when the hush puppies are fried.

The Best Mozzarella Hush Puppies Ever

Minced jalapeño chiles give the hush puppies a gentle heat. If you like things on the milder side, they can be omitted. —Jessica Battilana Makes approximately 1 dozen 2 cups fine cornmeal (yellow or white)2 tsp baking powder2 tsp minced jalapeño chile1.5 tsp kosher salt.25 tsp ground black pepper.75 cup milk2 eggs, beaten1 doz .5-inch cubes mozzarellaVegetable oil, for frying. 5-Minute Black Bean Dip Recipe.

Tangy fava spread. Tangy fava spread This spread with an eastern Mediterranean flavor works equally well as a dip during cocktail hour or as a first course, perhaps with a couple other starters: a salad of tender greens, smoked salmon, or other mezze dishes (see below for suggestions).

Tangy fava spread

It is fine to use frozen fava beans if you can find them. This greatly simplifies the recipe. If using fresh fava beans, also known as broad beans, you will need to buy about four pounds (2 kilos) to obtain 1 pound (450 g.) of shelled beans. Shelling means removing both the pods and the outer casing of each bean. Brochettes de crevettes sur lit de céleri au gingembre - une recette Fruits de mer - Cuisine. Epluchez le gingembre et coupez-le en bandes fines.

Brochettes de crevettes sur lit de céleri au gingembre - une recette Fruits de mer - Cuisine

Réchauffez l’huile d’olive dans une poêle. Faites frire le gingembre 2 minutes, mélangez au miel et réservez. Coupez le céleri rave en dés d’1,5 cm et ajoutez au mélange miel/ gingembre. Salez, poivrez et versez dans un moule à gratin. Kalios - Les huiles d'olives des Chefs. Fricassée d’écrevisses à la crème de fenouil et ses fingers de quenelles écrevisses panés aux graines de pavot - une recette Crustacé - Cuisine. Charlotte d’asperges, émulsion de parmesan, Rémy Giraud - une recette Chef en folie - Cuisine. Suivez, pas à pas et en images, les étapes de la recette du Chef Rémy Giraud sur www.likeachef.fr.

Charlotte d’asperges, émulsion de parmesan, Rémy Giraud - une recette Chef en folie - Cuisine

Foie gras d'oie cuit en terrine - une recette Foie Gras - Cuisine. Foie gras Laisser le foie à température ambiante pendant 1 heure afin qu’il soit souple.

Foie gras d'oie cuit en terrine - une recette Foie Gras - Cuisine

Écarter les lobes du foie, répartir le sel, les épices et les alcools sur le foie. Crab Rolls - une recette Américain - Cuisine. Guinness and Cheddar Dip Recipe. Gaufres de pomme de terre au saumon fumé - une recette Poisson - Cuisine. Trois cuillérées de salades - une recette Salade - Cuisine. Shumai. Shumai or Siu Mai wasn’t necessarily always our first choice at Sunday dim sum.

Shumai

It was usually dominated by steamed pork ribs, chive dumplings, sticky rice, and congee. But in the end, we always had a little room on the table for some traditional shumai, and it would end up on the table in one way or another. We’ve already posted a recipe for shumai: the vegan version made with shiitake mushrooms and sticky rice. This traditional siu mai dim sum recipe yields the same ones you find in the restaurant: made with a pork and shrimp filling, flavored with fragrant ginger and scallion. Try making this shumai recipe this weekend. Double dare you to try them and be happy this weekend! For the pork & marinade: 10 oz. ground pork1 1/4 teaspoons sugar1/4 teaspoon white pepper1 teaspoon cornstarch1 tablespoon shaoxing wine1 tablespoon light soy sauce3 tablespoons water1 teaspoon sesame oil For the shrimp: 1/2 lb shrimp, peeled, deveined, roughly chopped1/4 teaspoon salt1/2 teaspoon oil Ingredients. Tapas de bacon tomates et cantal - une recette Entre amis - Cuisine.

Tartelettes craquantes au Roquefort et à la crème de marrons - une recette Fromage - Cuisine. Sur votre plan de travail versez la farine et ajouter le sel.

Tartelettes craquantes au Roquefort et à la crème de marrons - une recette Fromage - Cuisine

Découpez le beurre en tout petit morceaux et malaxez-le avec la farine tout en travaillant du bout des doigts. Parallèlement, dans un saladier, battez les œufs en omelette et ajoutez au mélange préparé. Sucettes de saumon frais au gingembre mariné et concombre - une recette Poisson - Cuisine. Bar Food: Sweet and Salty Fried Peanuts. Like a wink and a smile, bars and peanuts just go together.

Bar Food: Sweet and Salty Fried Peanuts

Some bars serve them in their shells, encouraging you to litter the floor beneath your stool, while others serve basic bowls of dry-roasted. At Seattle’s Damn the Weather, the peanuts are fried until they brown and blister, then tossed while still warm in an equal parts mixture of salt and sugar, which sticks to the nuts like a dusting of snow. <img style="max-width:100%;" src="<a pearltreesdevid="PTD1189" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD1190">https</span><span pearltreesdevid="PTD1192">://</span><span pearltreesdevid="PTD1194">s3</span><span pearltreesdevid="PTD1196">. </span><span pearltreesdevid="PTD1198">amazonaws</span><span pearltreesdevid="PTD1200">.

Makes 1½ cups, serves 4 to 6 Canola oil, for frying1 teaspoon Kosher salt1 teaspoon Sugar1 ½ cups Raw (unroasted, unsalted) peanuts. Aumônières apéritives de bacon, aubergines et mozzarella. Tuiles de pain de mie, chantilly verte et fromage de vache - une recette Fromage - Cuisine. Acras d’Emmentaler AOC suisse. Dans un saladier, mélanger la farine, le sel et la levure. IHM Recette de cocotte d'escargots et champignons du moment, crumble façon persillade. IHM Homemade Panko Bread Crumbs. Cancel TOP Filters. IHM Fried Olives. IHM Flan de ravioles au Saint Marcellin et à la crème de safran.

Previously served: Jean-Marie, Sylvie, Benj, Marie, Meyre, Marco, Denis, Marianne, Jane, Jane, Bia. 17, 19, – mindshare2000

IHM Alain Ducasse's Gougères Recipe. IHM Crab cone with cilantro. IHM Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist. IHM Gaspacho de tomate et céleri sur son flan de parmesan. 1) Faire bouillir 1 dl de crème liquide dans une casserole. L’ébullition obtenue, remuer à l’aide d’un fouet, incorporer sur feu doux 50 g de parmesan râpé, saler légèrement, poivrer. Répartir cette crème au parmesan dans 4 verres à cocktail, la laisser refroidir à température ambiante, puis couvrir les verres d’un film alimentaire et les entreposer 2h00 minimum au réfrigérateur. 2) Monder 3 tomates moyennes, les couper en quartiers et les épépiner.

Fendre ½ poivron rouge en 2, le peler et l’épépiner. IHM Beer & Artichoke Dip. This quick and easy to make Beer & Artichoke dip is perfect for when everyone is coming over to watch the game or as a last minute dish to bring to a dinner party. With minimal prep-work and only 20 minutes in the oven, you'll have a delicious cheesy, beery snack ready in under half an hour.

Our go-to beer is Bruxelles Blonde but Grapefruit Honey Ale works well too. Feel free to experiment with different beers to see how they will flavor your dip - as long as you steer clear of super hoppy you can't go wrong. What You Need 16 oz artichoke hearts, drained and coarsely chopped1 shallot, finely chopped1 cup mayonaise1 1/2 cups shredded parmesan1/4 cup beer (we love Bruxelles Blonde or Grapefruit Honey Ale)1/4 teaspoon cayenne pepper1/4 teaspoon ground pepper1/2 cup Dried Spent Grain, coarsely chopped (or Panko) Bouillon Ariaké, purée de fenouil, mousse d’orange, huile d’argan. Encore une recette avec ces très bons bouillons Ariaké. Après le potage agrémenté de glaçons de légumes, et les frites de patate douce, oignons brûlés et tapenade, on continue avec un plat chaud associant fenouil et orange. IHM Goats cheese mousse. IHM Carpaccio de topinambour. Ingrédients: IHM Gaspacho de tomates au céleri sur un flan de parmesan.

IHM Feuilleté de brick au chèvre. INGRÉDIENTS : pour 6 feuilletés. IHM Crisp Kale Chips With Chile and Lime. IHM Szechwan Eggplant Stir-Fry. IHM Garam Masala Deviled Eggs. IHM Pea Pesto Crostini. Stuffed courgette flowers.

Cheese Balls

Croquette de saumon à la coriandre fraîche et pavot bleu - une recette Fête - Cuisine. Truite fumée Label Rouge sur blinis de sarrasin, chantilly de betteraves - une recette Entre amis - Cuisine. Faire tiédir le lait. Dans une jatte, mélanger les farines et le sel et former un petit puits. Délayer la levure dans un tiers du lait. Incorporer petit à petit les deux tiers restant dans la jatte. L’huître Gillardeau n° 3, comme un Irish Coffee au café Bourbon Pointu, crémeux de topinambours de Anne Sophie Pic. Beautiful Baked Camembert. Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin.

Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle. Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert. Crisp goat cheese pastries with rosemary and honey. Crisp goat cheese pastries with rosemary and honey These crisp pastries with a Mediterranean-Provençal flavor use honey, but they are an appetizer, not a dessert.

They may be served with wine or an apéritif, like a kir, at cocktail hour; at lunchtime accompanied by a salad; as part of a mezze assortment; or as a first course at dinner, set on a bed of young leaves. You will need to find filo dough, which is available at Greek specialty shops. The filo comes in very thin sheets and dries out quickly, so open the packet and unroll the dough only at the very last minute. You will have sheets left over — this recipe, which makes 12 fingers, uses only 6 sheets. Green Garlic Toast - Video.

Purée au fenouil (divers) Pretzel Pork and Chive Dumplings With Tahini. Pan-fried foie gras with mango and passion fruit, purple potato chips. Mini Sausage and Red Pepper Stratas. The good thing about living at the beach during the off-season is that there’s no one here. Mile upon mile of empty beach for me to dance on and sit by in appreciative silence. I’ve ruined two pairs of sneakers flirting too aggressively with incoming 12-foot waves. There are four neighbors who walk beneath the deck along the tree line each day: an eight point buck and his three doe-friends. The down side to living at the beach during the off-season is the dearth of food availability. Blini. Blini Blini are feathery light, wonderfully yeasty pancakes that hail from Russia but have found their way to Paris and beyond.

Served with red caviar, smoked salmon or simply sour cream and dill, they make a spectacular starter for a festive meal. This is not a typical Everyday French Chef recipe in the sense that it requires time and patience — not the sort of dish you can make at a moment’s notice. But the result is well worth it. Blinis de sarrasin fraîchement moulu, aux shiitakés et terrine forestière. Dans une poêle à sec, torréfier les grains de sarrasin avec les amandes. Gougères au crabe et ice tea - une recette Entre amis - Cuisine. Recette du Bonheur Le Cordon Bleu. Fresh Mozzarella, Tomato and Olive Pizza Pockets. Recette Aumônière aux abricots ganache au basilic - Refaire Aumônière aux abricots ganache au basilic. Vietnamese-style Rice Paper Rolls Recipe - Chinese.Food.com. Confit mediterranean vegetables and fresh ewe’s curd cheese napoleon, served with pesto. Black olive spread from Provence.

Black olive spread from Provence Tapenade – formerly hard to find in the north of France but now stocked by Parisian supermarkets – is best when homemade. If you can find them, choose oil-cured black olives (à la grecque in French) or the black olives of the Nice region. If not, any black olives will do. Tapenade is most often served on small rounds of toast as a canapé, but it can also be an elegant dip for raw vegetables, a topping for boiled eggs or an addition to balsamic vinaigrette for extra tanginess in salads. This recipe was kindly provided by Jean-Louis Lacaze, the chef at Reparate, a small bistro (formerly in my neighborhood) that specializes in the cuisine of Provence. 1/2 pound (250 g.) black olives, pitted3 anchovy filets 2 tbsp. capers 1 clove garlic 4-6 tbsp. olive oil pinch of thyme, fresh or dried freshly ground black pepper Place the anchovies, capers and garlic in a blender.

Add the rest of the olives and 2 more tablespoons olive oil, and – be careful! Georges Blanc's pumpkin gratin. Georges Blanc’s pumpkin gratin This recipe is ultra easy and rather quick — unless you wish to do it Georges Blanc’s way from beginning to end. He starts a day ahead of time, boils the pumpkin, places it in a colander over a plate, and allows it to drain overnight in the fridge to drain off the excess liquid accumulated by boiling.

Being an everyday French chef with limited time in the kitchen, I simply steamed the pumpkin and made the dish right away. Steaming meant it did not accumulate a lot of excess liquid — and the recipe turned out fine. Deep Fried Eggplant Recipe : Emeril Lagasse. Kale Chips. Crispy, Creamy Potato Puffs. Gâteau de Savoie aux herbes / Gnocchis à la betterave. Pretzel Pork and Chive Dumplings With Tahini. Kromesky fritter of cultivated mussels. Marinated salmon with langoustines and Granny Smith apple. Christmas amuse-bouches. Recettes Flan au parmesan et oignons confits au vinaigre balsamique - recettes de cuisine - Epicurien. Three Dishes at Gwynnett St. Easy, Elegant Holiday Appetizer Recipes : Recipes and Cooking.

Banana Chocolate-Chip Souffles Recipe at Epicurious. Toasted Ravioli Recipe : Food Network Kitchens. Spinach and Goat Cheese Tartlets Recipe : Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Garlic Pork Potstickers.