Appetizers/Starters

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Georges Blanc's pumpkin gratin | The Everyday French Chef 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. Georges Blanc's pumpkin gratin | The Everyday French Chef
Ingredients 1/2 cup all-purpose flour or cornstarch 3 eggs, lightly beaten 2 cups fresh bread crumbs 1/2 teaspoon salt, plus additional for sprinkling eggplant 1 tablespoon Essence, recipe follows 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered Vegetable oil, for deep frying Marinara sauce (optional) 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. Deep Fried Eggplant Recipe : Emeril Lagasse Deep Fried Eggplant Recipe : Emeril Lagasse
Kale Chips
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 Gâteau de Savoie aux herbes / Gnocchis à la betterave
Pretzel Pork and Chive Dumplings With Tahini Log In Register Now Home Page Today's Paper Video Pretzel Pork and Chive Dumplings With Tahini
Jacques Pepin's Oysters Rockefeller Recipe 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 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
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 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. IHM Feuilleté de brick au chèvre
IHM Bulete Cascaval Reteta Bulete Cascaval : 19 Retete 13 rețete Bulete de cașcaval 170 voturi, 21 comentarii AntreuriFoarte ușor15 minute15 minute 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
IHM Sriracha, Lime, and Sesame Popcorn The only thing we can predict with 100% certainty about the Oscars ceremony on Sunday is that it will be boring. The Oscars have been boring every year, without fail, since that dusty, bygone era when moving pictures didn’t make noise and Anne Hathaway was still (almost) likable. But people continue to throw Oscars-watching parties anyway, and those parties continue to involve popcorn (The Official Snack of The Movies™), and you know what DOESN’T have to be boring? 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 Directions Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. IHM Szechwan Eggplant Stir-Fry
IHM Carpaccio de topinambour Ingrédients: - 4 à 5 topinambours assez réguliers - 1 échalote - 2 CS de vinaigre de noisettes, de noix ou de xérès - 4 CS d'huile de sésame à défaut de l'huile d'olives - quelques noisettes (12 à 15) - sel, poivre Mettre les noisettes dans un plat et les passer au four préchauffé à 180° 10 minutes pour les torréfier (attention, ça peut brûler très vite!), laisser en attente.
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 :
Recipe: Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
(47) Some of today's starters
Garlic Pork Potstickers