All recipes » Side dishes » French
Italo Provencal Sausage Vegetable Tian by FoodessaMild 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
3345 views
|
|
Cauliflower gratin with Hazelnuts by Chez la merecourtesy Choc & Zucc |
1 vote
2699 views
|
|
Cheese and Potato Nests by Chez la merecourtesy: the little paris kitchen by rachel khoo |
1 vote
2584 views
|
|
Baby Carrots with Black Olives by Chez la merecan'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
1927 views
|
|
Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy FoxRatatouille 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
3697 views
|
|
Veloute by Chef Smith* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not… |
1 vote
1225 views
|
|
Sauce Supreme by Chef Smith* Variation of a Velouté sauce |
1 vote
943 views
|
|
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
1591 views
|
|
Sauce Creme by Chef Smith* Variation of a Béchamel sauce |
1 vote
920 views
|
|
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
4504 views
|
|
Bearnaise Sauce by Chef Smith
|
1 vote
904 views
|
|
gnocchi parisian by Chez la mereThese 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
2842 views
|
|
braised leeks ala julia child by Chez la mere
|
1 vote
6915 views
|
|
Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLYDauphinoise Potatoes |
1 vote
3896 views
|
|
Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYHollandaise sauce |
1 vote
2607 views
|