2GourManiacs Best Food Writing & Food Presentation Pictures. When we came across an email from Williams-Sonoma touting some of the Roman recipes acquired during their recent Italian food discovery extravaganza, we were all ears (and eyes).
Although I was familiar with many of the dishes described, neither Gourmaniac had ever heard of Roman-style Gnocchi. These large, round disks made with semolina flour and Parmigiano Reggiano cheese resembled polenta and looked very inviting. Naturally that meant that we had to make them immediately. Happy to report that we did and highly recommend you do as well. Who knew? Ingredients: 5 ½ cups milk2 cups semolina2 tsp. kosher salt1 ¼ cups grated Parmigiano Reggiano cheese2 egg yolks6 Tbs (¾ stick) unsalted butter, cut into small cubes, plus 3 Tbs melted butter In a 4-quart saucepan over medium-high heat, bring the milk to a simmer.
Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Preheat an oven to 425°F. Share on Facebook. Cheese and Tomato Salad (Salade de Tomates et Fromage) Cheese and Tomato Salad (Salade de Tomates et Fromage) Tell a Friend Cheese and Tomato Salad (Salade de Tomates et Fomage) is a traditional favourite in France.
This basic and classic recipe is known throughout France, but you must use the freshest and correct ingredients for it to work well. (Salade de Tomates et Fomage) serves:- 4-6, preparation time:- 5 mins, cooking time:- none, Ingredients * 1kg or 2lb of tomatoes, some very ripe and some a little green works best * 1 tablespoon of caster sugar * sea salt and black pepper * a little wine vinegar * 4 tablespoons of chopped fresh basil * 175g or 6oz of mozzarella cheese cut into 1/4 inch cubes.
Do you have a question about Cheese and Tomato Salad ? Method * thinly slice the tomatoes * put all the ingredients into a large salad bowl * mix carefully, don't break up the tomatoes * refrigerate for at least an hour * toss very gently before serving. Alain Ducasse's Gougères Recipe - Alain Ducasse. Apple Glazed Carrots Recipe – Glazed Apples and Carrots Side Dish. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: 2 tablespoons butter1/3 cup water½ cup apple cider¼ teaspoon cinnamon3/4 lb carrots, sliced crosswise into 1/3-inch pieces2 cups chopped baking apples Preparation: Melt the butter in a large skillet over low heat.
Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Makes 6 servings. Alain Ducasse's Gougères Recipe - Alain Ducasse. Ratatouille Recipe. French-Side dishes Recipes - Fine Cooking. Gougeres Recipe - French Cheese Puff Appetizer. Gougeres are delicate, miniature cheese puffs.
They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 1 cup water8 tablespoons butter, cut into ½-inch pieces½ teaspoon salt1 cup all-purpose flour4 large eggs1 ½ cups Gruyere cheese, shredded3 tablespoons Parmesan cheese, grated1/8 teaspoon freshly grated nutmeg¼ teaspoon black pepper Preparation: Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
In a large saucepan, bring water, butter, and salt to a rapid, rolling boil. Beat in eggs, one at a time, along with cheeses and seasonings. Makes 10 servings.