Appetizers/Starters

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Ingrédients 8 personnes Gâteau de Savoie aux herbes : 100 g Herbes effeuillées (persil et cerfeuil) 150 g Eau 50 g Beurre 100 g Farine 5 g Levure chimique 3 Œufs 4 g Sel Gnocchis à la betterave : 1,5 kg Betteraves rouges crues 250 g Pommes de terre 50 g Farine 1/4 Œuf battu QS Sel de Maldon, poivre, parmesan 100 g Beurre (50 + 50) 150 g Bouillon de légumes (50 + 100) 1 Œuf mollet Gâteau de Savoie Dans un blender, déposer les herbes, verser dessus l’eau bouillante avec le beurre, mixer, ajouter la farine avec la levure chimique, les œufs puis le sel. Mixer à nouveau, passer au chinois. Verser dans un siphon et gazer avec 2 cartouches. Réserver au froid. Au moment, garnir 1/3 d’un verre en plastique avec l’appareil du siphon et cuire dans un four à micro-ondes en puissance maximum, pendant 45 secondes environ.

Gâteau de Savoie aux herbes / Gnocchis à la betterave

http://www.thuriesmagazine.fr/web/558-la-recette-d-emmanuel-renaut.php
http://leitesculinaria.com/1829/recipes-oysters-rockefeller.html by Jacques Pépin from Chez Jacques: Traditions and Rituals of a Cook ( Stewart, Tabori & Chang , 2007) Serves 6 I always enjoy going back to classic recipes and reinventing them in a more modern way closer to my own tastes, keeping most of the same ingredients but interpreting them differently. We have always loved oysters and often get them from Steve Milowski, who has a small family operation raising oysters on Fisher Island.

Jacques Pepin's Oysters Rockefeller Recipe

Dumplings Are a Good Thing in a Small Package

http://www.nytimes.com/2012/10/24/dining/dumplings-are-a-good-thing-in-a-small-package.html?nl=todaysheadlines&emc=edit_th_20121024&_r=0 By Erik Olsen Dumplings to Die For: New and exciting variations on the classic dumpling have recently appeared on menus in New York City. Meet some of the people behind a few of these delicious creations. Yes, food trends beg to be quibbled over. We grow weary of cupcakes, of meatballs, of the overwhelming ubiquity of bacon.

IHM Pea Pesto Crostini

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe/index.html Ingredients Pesto: 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil Crostini:

IHM Feuilleté de brick au chèvre

INGRÉDIENTS : pour 6 feuilletés 6 feuilles de brick 100g de fromage de chèvre une poignée de champignon 1 oignon 1 carotte 1cc de basilic filet d'huile d'olive une noisette de beurre pour la dorure sel et poivre écraser le chevre avec une fourchette pour le rendre crémeux; dans une poêle mettre à dorer, l’oignon émincé et la carotte rappé. http://gourmand-e-gourmet.blogspot.com/2011/08/feuillete-de-brick-au-chevre.html
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.

IHM Garam Masala Deviled Eggs

http://www.epicurious.com/recipes/food/views/Garam-Masala-Deviled-Eggs-234401
http://www.petitchef.ro/retete/bulete/bulete_cascaval 13 Rețete Cascaval (13) Bulete (13) Bulete de cașcaval Antreuri Foarte usor 15 Minut(e) 15 Minut(e) Ingrediente : 2 ouă, 250 g cașcaval, 250 g făină, 250 ml lapte, 1 lingură praf de copt, 1/2 linguriță sare, piper proaspăt măcinat, ulei pentru prăjit....

IHM Bulete Cascaval Reteta Bulete Cascaval : 19 Retete

http://www.paperblog.fr/2457462/carpaccio-de-topinambour/

IHM Carpaccio de topinambour

Ingrédients:

2013/02/19 with OP, Marc, Titi, JNA. by mindshare2000 Feb 19

http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe/index.html Ingredients 5 Asian eggplants, about 2 pounds 3 tablespoons peanut oil 1 tablespoon dark sesame oil Kosher salt and freshly ground black pepper 2 green onions, white and green parts, sliced on a diagonal 1-inch piece fresh ginger, peeled and minced 3 garlic cloves , minced 1 fresh red chile, sliced 1/2 cup chicken broth 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon light brown sugar 1 tablespoon cornstarch 1 tablespoon toasted sesame seeds, for garnish Thai holy basil and fresh cilantro leaves, for garnish

IHM Szechwan Eggplant Stir-Fry

2013/02/19 with OP, Marco, Titi, JNA by mindshare2000 Feb 19

Three Dishes at Gwynnett St.

Welcome to the weekly blog feature formerly known as Five Dishes. We took a week off, and in that time two of the dishes dropped away. Cynics will note that we are delivering less content just as The Times is shutting the window a bit on how many articles readers can see each month without subscribing.

Banana Chocolate-Chip Souffles Recipe at Epicurious

Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high). In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue. Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes. Serve soufflés immediately.

Toasted Ravioli Recipe : Food Network Kitchens

Ingredients 3/4 to 1 pound small fresh ravioli (meat and/or cheese) 3 large eggs, beaten 1 1/2 cups milk 2 cups breadcrumbs 3 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh rosemary Kosher salt and freshly ground pepper Vegetable oil , for frying 1/2 cup grated parmesan cheese Marinara sauce , for dipping Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes. Directions

Spinach and Goat Cheese Tartlets Recipe :

Ingredients 4 tablespoons unsalted butter 3 sheets frozen phyllo dough, thawed 2 tablespoons grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 teaspoon all-purpose flour 1/4 cup milk Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 1/2 ounces mild goat cheese, softened 2 teaspoons finely grated lemon zest 1 tablespoon white wine vinegar 2 large eggs, separated 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Chopped chives, for garnish Directions Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan.

Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!

Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s?