Search results
Results from the WOW.Com Content Network
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 is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
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 Anna, or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. Ingredients.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
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.
Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. [4] It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more