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Pommes dauphine, sometimes called dauphine potatoes, [1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).
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.
Pommes dauphine: Savory France Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then deep-frying. Profiterole: Sweet France A French dessert choux pastry ball filled with whipped cream, pastry cream, custard, or (particularly in the US) ice cream.
Pommes boulangère or pommes à la boulangère – "baker's potatoes" [n 1] – is a savoury dish of sliced potato and onion, ... Les 200 meuilleures recettes de ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Potatoes gratiné is one of the most common gratins and is known by various names, including "gratin potatoes" and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven.
WASHINGTON (Reuters) -The U.S. Commerce Department is moving to further crack down on China Telecom's U.S. unit over concerns it could exploit access to American data through their U.S. cloud and ...
A lunar eclipse above Lofer, Austrian province of Salzburg, in the early hours of Monday, Sept. 28, 2015. (AP Photo/Kerstin Joensson)