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First, I placed my washed potatoes in a liquid of warm water and salt for several hours. They kept floating to the top, so I used a small glass to keep them submerged. After about six hours, I ...
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
A summer backyard bash isn’t quite the same without one particular side dish: potato salad.Perfectly crispy on the outside, warm and soft on the inside, and coated with a luscious layer of ...
It called for "equal parts diced potatoes and French beans. Season with oil, vinegar, salt and pepper. Mix with anchovy fillets, olives and capers. Garnish with quartered tomatoes." [19] French chef Paul Bocuse included a vegetarian version of the salad, garnished with chopped onion and chervil, in the 1977 English translation of his cookbook ...
In Iceland, french fries are served either salted or seasoned with a special blend of spices (including salt, sugar, onion powder, garlic powder, black pepper, MSG, and various other seasonings) marketed as French Fry Mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup. Fries are commonly sold in fast food outlets as a side dish.
Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
Garten's recipe instructs using a tablespoon of the potato mixture for each latke. The small pancakes finished cooking in minutes, and they were easy to flip. Ina Garten's latkes are fried in butter.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique [3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.