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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. 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.

IHM Beer & Artichoke Dip

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.

Bouillon Ariaké, purée de fenouil, mousse d’orange, huile d’argan

IHM Goats cheese mousse. IHM Carpaccio de topinambour. Ingrédients:

IHM Carpaccio de topinambour

IHM Gaspacho de tomates au céleri sur un flan de parmesan. IHM Feuilleté de brick au chèvre. INGRÉDIENTS : pour 6 feuilletés.

IHM Feuilleté de brick au chèvre

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. 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.

Truite fumée Label Rouge sur blinis de sarrasin, chantilly de betteraves - une recette Entre amis - Cuisine

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. Ajouter le lait avec la levure et mélanger jusqu'à obtention d'une pâte épaisse. Recouvrir d'un linge propre et laisser reposer 1 heure dans un endroit tempéré.

Faire tremper les feuilles de gélatine dans un bol d'eau froide. Presser la betterave pour retirer le maximum de jus puis la mixer. Lorsque la betterave est presque prise, ajouter la crème fraîche et le raifort. 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.

Beautiful Baked Camembert

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.

Crisp goat cheese pastries with rosemary and honey

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.

Mini Sausage and Red Pepper Stratas

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.

Blinis de sarrasin fraîchement moulu, aux shiitakés et terrine forestière

Laisser refroidir et réduire l'ensemble en farine grossière dans le bol d'un robot.

Cheese Balls

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 - 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. You will need a small gratin dish for this recipe. Deep Fried Eggplant Recipe : Emeril Lagasse. Directions Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. 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. 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. The more charitable might say that Diner’s Journal still gives good value when the three dishes contain as many components as the ones Justin Hilbert prepares at Gwynnett St., which I’m reviewing this week. Benjamin Petit for The New York Times Lamb breast ($12) This appetizer shows Mr. The kitchen makes a confit of whole carrots in brown butter, then roasts the same carrots in brown butter. 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 : Directions Preheat the oven to 350 degrees.

Melt 1 tablespoon butter. 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. Garlic Pork Potstickers. I’d love to have the job of writing pithy prognostications for Fortune Cookies, except that I’d probably have to make the cookie too, and since I don’t actually like the cookie, it’s not a career soon to happen.

As doughs go, however, the Chinese Jiǎozi, informally known as The Potsticker, surely ranks among the world’s tastiest and its potential fillings are as varied as they are with Italy’s Ravioli. The Korean version is known as Mandu, the Japanese as Gyōza, the Nepali as Momo, the Russian as Pelymeni, the Polish as Pirogy, and so on to every corner of the world. So many little dough packets filled with so many regional ingredients are a global staple. Pick a protein and a fresh herb and set aside an afternoon for the Zen-like assembly of many dozens of Potstickers.

Bundle them into plastic bags, store them in the freezer and cook them up fresh and speedy whenever that ‘got to have’ moment arrives.