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Leeks make a great base for just about any soup, stock, or sauce.Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks.
Ben Triola, Executive Chef at The Chloe in New Orleans, LA likes to slice his leeks into coins, give them a quick sauté in butter and a touch of white wine and lemon, then serve them with grilled ...
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Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
Mary Thomas – egg-salad and bacon with thin slice of onion within quality slices of toast. Served at Arnold's Bar and Grill and Mullane's Parkside Cafe, both of Cincinnati. Massillon – the small almond pastry is named for noted French bishop and preacher Jean-Baptiste Massillon (1663–1742), a temporary favorite of Louis XIV. The pastry ...
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
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Smoked Trout & Leek Tart: Mains 1 Seafood Pie with Paris Mash and Tomato Relish 2 Pan Fried Chicken Breast with Wild Mushroom and Truffle Potatoes Desserts 1 Salted Chocolate Tart with Mint Ice Cream 2 Pina Colada with Coconut Sorbert