757 cornichon blanc Recipes

leek white julienned, extra virgin olive oil, kosher salt, fromage blanc, parmigiano-reggiano finely grated, black pepper, cremini mushrooms cleaned, stemmed, white truffle oil

fromage blanc, heavy cream, pts. strawberries, preferably small, honey, shredded zest of 1 1/2 lemons

milk, sauvignon blanc, butter, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, vanilla extract, sauvignon blanc glaze

butter, cut into chunks, unsweetened chocolate, finely chopped, vanilla, sugar, eggs, all-purpose flour, baking powder, fromage blanc (see notes )

cornichons, minced, shallot, minced, garlic, minced, capers, minced, parsley, fresh, minced, mustard, dijon, mayonnaise, low fat, yoghurt, non-fat

cornichons, coarsely chopped, parsley leaves, coarsely chopped, drained capers, garlic, mayonnaise, whole-grain mustard, ground beef , preferably 80 percent lean, ground lamb, kosher salt and freshly ground black pepper, english muffins, split, aged cheddar , preferably farmhouse, tomato slices and thinly sliced english cucumber, for garnish optional

milk, divided, cornstarch, white sugar, vanilla extract (optional), cinnamon sticks, lemon peel , cut into strips, ground cinnamon, shaved semisweet chocolate, for garnish

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

head garlic , roasted, lasagna noodle, ricotta cheese (whole or reduced fat ), frozen spinach , defrosted, minus 3 tbsp for sauce, parmesan four cheese blend (with parmesan, asiago, fontina, romano), eggs, beaten, parsley , to taste, oregano , to taste, salt and pepper, olive oil, butter or 3 tbsp margarine, flour, heavy cream or 16 oz half-and-half, dry white wine (sauvignon blanc, pinot grigio, pinot gris, pinot blanc, semillon or chardonnay are all fine. use wha) or 1 cup white wine vinaigrette (sauvignon blanc, pinot grigio, pinot gris, pinot blanc, semillon or chardonnay are all fine. use wha), grated parmesan four cheese blend (to taste), roma tomato, diced small, spinach (set aside from pasta), parsley, salt and pepper

egg yolks, dijon mustard, garlic clove, crushed, lemon juice, sunflower oil, capers, chopped, chives, chopped, cornichons, chopped, horseradish, tarragon , chopped (optional, my husband isn tsp over keen on it so i often leave it out), cornichon, sliced and fanned (optional decoration)

scallops, baby spinach, bacon lardons rendered, salt, black pepper, beurre blanc, butter, lime juice, white wine, shallots, bay leaf, garlic clove

butter, cut into chunks, unsweetened chocolate, finely chopped, vanilla, sugar, eggs, all-purpose flour, baking powder, fromage blanc (see notes )

cornichons, coarsely chopped, fresh parsley leaves, coarsely chopped, capers, drained, garlic clove, mayonnaise, whole grain mustard, ground beef , preferably 80 percent lean, ground lamb, kosher salt, fresh ground black pepper, english muffins, split, aged cheddar cheese , preferably farmhouse, tomato, sliced for garnish (optional), english cucumber, sliced for garnish (optional)

granulated sugar, cornstarch, lemon , zest grated, milk, toasted sliced almonds , method follows, for garnish

blanced almonds sliced, diced dried cranberries, flour, sugar, baking powder, fine sea salt, eggs , large, butter, softened, amaretto

baking potatoes , like russets, european cucumber, chicken stock, extra-virgin olive oil, shallots, chopped, cornichons , cut into brunoise, cornichon vinegar, salt and pepper, butter, room temperature, italian parsley leaves, salt, sugar, verjus (vinegar from unripened white grapes), veal stock, creme fraiche, extra-virgin olive oil, extra-virgin olive oil, butter, extra large, under 10 scallops per lb or u-10 s) sea scallops

raclette (about 1 lb), dozen cooked small new potatoes, unpeeled, assorted pickled garnishes: cornichons , pickled onions, caper berries, sliced black forest ham, sliced ripe tomatoes