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Pommes dauphine typically accompany red meats or chicken. [3] Typically served in restaurants, they are often for sale at supermarkets in France. Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish.
Gratin dauphinois (/ ˈ ɡ r æ t. æ̃ ˌ d oʊ. f ɪ ˈ n w ɑː / GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la ...
Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a tortilla de patatas or in Sweden as pyttipanna. Hoppel poppel associated with the cuisine of Minnesota in the Midwestern United States. Rumbledethumps, stovies and clapshot from Scotland. Bubble and squeak, from England.
Despite the French name, the dish is not unique to France. The Yorkshire -born chef Brian Turner recalled in his memoirs (2000) being given an identical potato dish in his childhood, [ 16 ] and Bobby Freeman in a 1997 book about Welsh cuisine gives a recipe for traditional Teisen nionod (onion cake), which she describes as "the same dish as the ...
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Now in post-production, “La Maison” is headlined by Ana Girardot, the rising French star of “The Returned,” “Back to Burgundy” and “Escobar: Paradise Lost,” as well as Rossy De ...
Duchess potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. [1] They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and ...
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown.