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Appetizers/Starters

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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. Verser dans un récipient creux, faire un puits au centre et casser 1 œuf entier, ajouter le jaune du deuxième œuf (réserver le blanc) et mélanger en incorporant progressivement le lait d'amande. Lorsque la pâte est lisse, ajouter l'estragon et le sel. Couvrir et laisser reposer la pâte. Laver les shitakés, les émincer finement et les faire cuire doucement dans une poêle avec l'huile d'olive pendant 10 minutes. Battre le blanc en neige, l'incorporer à la pâte et ajouter les shitakés. IHM Gaspacho de tomate et céleri sur son flan de parmesan. 1) Faire bouillir 1 dl de crème liquide dans une casserole.

IHM Gaspacho de tomate et céleri sur son flan de parmesan

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.

Effiler 1 branche de céleri, la couper en morceaux. 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:

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

2013/02/19 with OP, Marco, Titi, JNA – mindshare2000

IHM Garam Masala Deviled Eggs. 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).

IHM Garam Masala Deviled Eggs

Preparation Shell eggs, then cut in half lengthwise. IHM Pea Pesto Crostini. 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

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. Blini. Blini Blini are feathery light, wonderfully yeasty pancakes that hail from Russia but have found their way to Paris and beyond.

Blini

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. You will have an easier time of it if you have a blini pan — a small, tempered pan for making perfectly round pancakes one at a time (see below).

Cheese Balls

Gougères au crabe et ice tea - une recette Entre amis - Cuisine. Allumer le four à 180 °C (th. 6).

Gougères au crabe et ice tea - une recette Entre amis - Cuisine

Recette du Bonheur Le Cordon Bleu. Le Cordon Bleu 100-star recipe. Fresh Mozzarella, Tomato and Olive Pizza Pockets. Stuffed courgette flowers. Recette Aumônière aux abricots ganache au basilic - Refaire Aumônière aux abricots ganache au basilic. Ingrédients : framboise basilic 5 citrons abricots sucre oeufs 4 feuilles de brick riz soufflé chocolat blanc batonnet de citronnelle crème liquide vinaigre de vin Préparation : 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.

Georges Blanc's pumpkin gratin. Georges Blanc’s pumpkin gratin. Deep Fried Eggplant Recipe : Emeril Lagasse. Directions. Kale Chips. Crispy, Creamy Potato Puffs. Gâteau de Savoie aux herbes / Gnocchis à la betterave. 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.

Gnocchis à la betterave Centrifuger les betteraves crues, réserver 100 g de jus pour la sauce. Cuisson Façonner les gnocchis en rouleaux puis tailler des tronçons. Pretzel Pork and Chive Dumplings With Tahini. Kromesky fritter of cultivated mussels. Crab cone with cilantro. 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.

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. Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Toasted Ravioli Recipe : Food Network Kitchens. Spinach and Goat Cheese Tartlets Recipe : Directions Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist. 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.