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Cooking with LarousseCooking my way through the Larousse Gastronomique, one entry at a time. Recipes, culinary history, and rants from A-Z.
http://cookingwithlarousse.blogspot.com/
Cooking my way through the Larousse Gastronomique, one entry at a time. Recipes, culinary history, and rants from A-Z.
http://cookingwithlarousse.blogspot.com/
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Cooking with Larousse | cookingwithlarousse.blogspot.com Reviews
https://cookingwithlarousse.blogspot.com
Cooking my way through the Larousse Gastronomique, one entry at a time. Recipes, culinary history, and rants from A-Z.
cookingwithlarousse.blogspot.com
Cooking with Larousse: Parmentier, Antoine-Augustin
http://cookingwithlarousse.blogspot.com/2012/10/parmentier-antoine-augustin.html
Contrary to popular legend, Parmentier did not 'invent' the potato". Silly French. Everyone knows Raleigh invented the potato. By the time Parmentier came on the scene, the humble spud was already fairly well known in many European countries, especially Ireland and Germany. The spread of the potato across Europe seems to have been helped by the fact that people confused it with the recently introduced sweet potato, which, with its richly sweet, deep orange flesh, was thought to be a potent aphrodisiac.
Cooking with Larousse: Croque Monsieur
http://cookingwithlarousse.blogspot.com/2012/10/croque-monsieur.html
A hot sandwich, made of 2 slices of buttered bread with the crusts removed, filled with thin slices of Gruyère cheese and a slice of lean ham". It's easy enough to make your own pain de mie, if you have the time, but if it seems like too much fuss for a TV dinner, then a good-quality white sandwich loaf with the crusts cut off will do just fine. The recipe I follow for the bread here is from Richard Bertinet's excellent Dough. And then we followed it with a bowlful of Queen of puddings, for good measure&...
Cooking with Larousse: Venison
http://cookingwithlarousse.blogspot.com/2012/10/venison.html
The meat of any kind of deer. In French, however. also the meat of any large game animal (including wild boar)". I was surprised to discover that venaison. Can mean anything that is hunted. After all, boar and deer are very different animals, and equally different in the kitchen. But it turns out that French menus typically specify the species. Of deer used in a dish. In fact, the favoured species in France, roe deer, has a whole entry to itself in Larousse. This might explain why venison is so often dou...
Cooking with Larousse: Stoemp
http://cookingwithlarousse.blogspot.com/2012/10/stoemp.html
Flemish mixture of potatoes and one or two types of finely chopped vegetables.boiled together then mashed and seasoned.". Oh, there's something special about a mashed potato. It doesn't really need messing with, beyond a splash of milk and an excess of butter. But a couple of extra ingredients mashed in turn the humble gravy vehicle into a warm, comforting meal in itself. Recognises. The egg yolk and crème fraiche make it richer, which may be more in keeping with Brussels cuisine, but this could be l...
Cooking with Larousse: Beaufort and Artichoke Terrine
http://cookingwithlarousse.blogspot.com/2012/10/beaufort-and-artichoke-terrine.html
Beaufort and Artichoke Terrine. Luckily, I also brought home a large, green globe, so I have another chance at glory". Famous last words. I made such a mess of this, I almost didn't write about it. But Karen, quite rightly, pointed out that it would have been dishonest not to. Learning new things is as much about failing as it is about succeeding, after all. Once the blood is all cleaned up, I slice the stem off the artichoke, then start to pare the leaves, rubbing the cut surface with half a lime as I go.
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Cooking with Lana | Explore Femdom
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Cooking With Larissa | Healthy, Delicious How-To Videos
Featured Healthy Cooking Video. Buckwheat pizza is sure to satisfy your appetite. Larissa shows you how to make a splendiferous pizza pie featuring organic grass fed beef. Raw sharp cheddar cheese, artichoke hearts, black olives, green peppers, onions, pesto, and organic pizza sauce. All of these ingredients rest upon a buckwheat crust, made with gluten-free. 100% buckwheat, a. 2 Cups Oragnic Buckwheat Flour. 1 Teaspoon Salt and Pepper. 1 lb Grass Fed Ground Beef. 1 Cup Green Pepper. 1 Block of Raw Cheese.
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Cooking with Larousse
A pastry consisting of thin layers of puff pastry separated by layers of cream, jam, or some other filling". Mille-feuille, for me, has indelible associations with cheap bakeries here and abroad. Even in Paris, you still see mille-feuille covered in that ridiculous marbled icing, which makes it look exactly like a Greggs custard slice. Once your pastry is made (or bought, if you must), then assembling a traditional mille-feuille is pretty simple. The first step is to make a crème pâtissière -. Layer it u...
Cooking with Larue
Over 70,000 hits! Gourmet cooking for the adventurous or newbie foodie! Please sign up below for weekly email alerts or RSS feed. Saturday, December 31, 2016. Moroccan-Spiced Lamb Chops with Charmoula. For comments, please post below or email to. Moroccan-Spiced Lamb Chops with Charmoula. Serves: 8 appetizer, 4 as entrée. Moroccan-Spiced Lamb Chops with Charmoula. I was looking for an easy, quick lamb chop recipe to pass as an appetizer with an interesting sauce – something unique. . Another wonderful v...
Cooking with Lasers v3.0
Cooking With Lasers v3.0. Old Recipes done with New Pots — A home page for Raphael Protti. Mophie “Powerless”. GSchock “Test Field”. Acura “Time”. US Air Force Sim. Toyota Prius C – The Chase. Toyota Plaza LA Live installation. Sometimes I like to make stuff. Proudly powered by WordPress. By Graph Paper Press.
Latha's Kitchen
Monday, 17 August 2015. Potato and Spinach Crispy Cheese Balls. 1 Bunch Spinach (Blanched). 1 Teaspoon Ginger Garlic Paste. 1 Teaspoon Chilli Powder (as per your taste). 1/2 Teaspoon Jeera Powder. 1/2 Teaspoon Chaat Masala. 3 to 5 pinch Haldi Powder. 1/2 Cup Bread Crumbs. 10-12 Small Cheese Cubes. Oil for deep frying. 1 Combine all above mentioned ingredients except oil. 2 Divide the mixture into 10 - 12 equal portions and shape each portion into a small ball. Thanks and Regards,. Links to this post.
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Cooking with Laura
Spinach and Brie Chicken with Tomato Orzo. Coarse salt and ground pepper. 8 thin chicken cutlets - 1 1/2 pounds total. 2 tablespoons Dijon mustard. 1 package - 10 oz. frozen leaf spinach, thawed and squeezed dry. 4 ounces Brie cheese, cut into 8 slices. 2 plum tomatoes, cored and chopped. 1/4 cup chopped fresh parsley. 1 tablespoon fresh lemon juice. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. In a medi...
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