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Cheddar scalloped POTATO gratin simile DAUPHINOIS

Cheddar scalloped POTATO gratin simile DAUPHINOIS by Foodessa

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King…

3 votes
11356 views
Bechamel Sauce

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

2 votes
3560 views
braised leeks ala julia child

braised leeks ala julia child by Chez la mere

1 vote
5964 views
gnocchi parisian

gnocchi parisian by Chez la mere

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

1 vote
2261 views
Sauce Diable

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

2 votes
10642 views
Corn Fondue

Corn Fondue by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

1 vote
7139 views
Cheese and Potato Nests

Cheese and Potato Nests by Chez la mere

courtesy: the little paris kitchen by rachel khoo

1 vote
2197 views
Sauce Mornay

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

1 vote
1269 views
Italo Provencal Sausage Vegetable Tian

Italo Provencal Sausage Vegetable Tian by Foodessa

Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe, luscious plum tomatoes welcome a drizzle of rich olive oil. For a detailed post...refer to: http://www.foodessa.com/2016/08/italo-provencal-sausage-vegetable-tian.html

1 vote
2814 views
Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…

1 vote
3266 views
Hollandaise sauce

Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hollandaise sauce

1 vote
2089 views
Cauliflower gratin with Hazelnuts

Cauliflower gratin with Hazelnuts by Chez la mere

courtesy Choc & Zucc

1 vote
2271 views
Dauphinoise Potatoes

Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Dauphinoise Potatoes

1 vote
3547 views
Baby Carrots with Black Olives

Baby Carrots with Black Olives by Chez la mere

can't believe something as simple as this actually needs a recipe, just posting it to remind myself if nothing else courtesy patricia wells and julie moskins of cook fight

1 vote
1647 views
Sauce Creme

Sauce Creme by Chef Smith

* Variation of a Béchamel sauce

1 vote
813 views