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  2. Pommes dauphine - Wikipedia

    en.wikipedia.org/wiki/Pommes_dauphine

    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).

  3. Gratin dauphinois - Wikipedia

    en.wikipedia.org/wiki/Gratin_dauphinois

    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.

  4. Pommes soufflées - Wikipedia

    en.wikipedia.org/wiki/Pommes_soufflées

    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.

  5. Duchess potatoes - Wikipedia

    en.wikipedia.org/wiki/Duchess_potatoes

    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 ...

  6. Pommes Anna - Wikipedia

    en.wikipedia.org/wiki/Pommes_Anna

    Pommes Anna, or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. Ingredients.

  7. File:Pommes Dauphine.jpg - Wikipedia

    en.wikipedia.org/wiki/File:Pommes_Dauphine.jpg

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  8. Pâté aux pommes de terre - Wikipedia

    en.wikipedia.org/wiki/Pâté_aux_pommes_de_terre

    The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad.

  9. Talk:Pommes dauphine - Wikipedia

    en.wikipedia.org/wiki/Talk:Pommes_dauphine

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