Georges Blanc’s pumpkin gratin Georges Blanc's pumpkin gratin | The Everyday French Chef
Ingredients Deep Fried Eggplant Recipe : Emeril Lagasse
IHM Crisp Kale Chips With Chile and Lime
Crispy, Creamy Potato Puffs
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
Pretzel Pork and Chive Dumplings With Tahini
Chez Jacques: Traditions and Rituals of a Cook | Stewart, Tabori & Chang, 2007 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
Kromesky fritter of cultivated mussels
Crab cone with cilantro
Marinated salmon with langoustines and Granny Smith apple
Recipe: Christmas amuse-bouches
Dumplings Are a Good Thing in a Small Package Yes, food trends beg to be quibbled over. We grow weary of cupcakes, of meatballs, of the overwhelming ubiquity of bacon. And yet it’s hard to find fault with the recent ascendancy of Asian dumplings on a lot of city menus, in part because it’s hard to snicker at the simple, plump lovability of this globe-spanning culinary trope: the very form of a dumpling, with a hidden knob of flavor all wrapped up in a bow of dough, calls to mind a tiny present that our species has decided to pass along to itself.
IHM Pea Pesto Crostini 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:
photo by Tina Rupp yield Makes 12 This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking). Preparation Shell eggs, then cut in half lengthwise. IHM Garam Masala Deviled Eggs
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.
13 rețete IHM Bulete Cascaval Reteta Bulete Cascaval : 19 Retete
IHM Sriracha, Lime, and Sesame Popcorn
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 Feb 19
IHM Carpaccio de topinambour Ingrédients:
2013/02/19 with OP, Marc, Titi, JNA. by Feb 19
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 yield Serves 6 Can be prepared in 45 minutes or less. Preparation 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.
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 :
Recipe: Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
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?
(47) Some of today's starters
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. Garlic Pork Potstickers