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A Platter of Braised Green Vegetables with a Semolina Gratin

A Platter of Braised Green Vegetables with a Semolina Gratin

Submitted by: on Nov 2nd, 2010
Rating:
5
Golden, puffed, and ever so tender, the gratin is based on the recipe for semolina gnocchi but uses whole eggs instead of just the yolks, making it more like a pudding-soufflé—and more protein—dense. Since the gratin is on the rich side, I’ve made the braised vegetables the main element in ..
A Summer Bollito Misto with Olive Oil

A Summer Bollito Misto with Olive Oil

Submitted by: on Nov 2nd, 2010
Rating:
5
Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and ..
A Winter Bollito Misto with Mustard - Herb Butter

A Winter Bollito Misto with Mustard - Herb Butter

Submitted by: on Nov 2nd, 2010
Rating:
5
Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and ..
Aromatic Butter with Herbs

Aromatic Butter with Herbs

Submitted by: on Dec 9th, 2011
Rating:
5
This delicious butter is good for steaks or just to put on toast.
Asparagus Ragout for a transitional season

Asparagus Ragout for a transitional season

Submitted by: on Nov 3rd, 2010
Rating:
5
This ragout is on my menu when I’m ready for spring but it’s not altogether ready for me. In this transitional dish, the peas and asparagus are the link to spring, but the rest of the vegetables—carrots, rainbow chard, mushrooms—hang back a bit, still in winter. As this is not a hefty stew, ..
Beef Rub

Beef Rub

Submitted by: on Sep 21st, 2010
Rating:
5
This versatile rub goes great on all types of beef. It can easily be adjusted to your taste. Fire up the grill!
Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy

Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy

Submitted by: on Nov 2nd, 2010
Rating:
5
Beets and goat cheese show up together so often that I’ve even had them paired in quesadillas. Here they meet in a beet ragout with goat cheese souffles and baby bok choy. If your beet greens are plentiful and in good shape, use them instead of the bok choy. The ragout can be made vegan by using ..
Braised Fennel with a saffron rice timbale

Braised Fennel with a saffron rice timbale

Submitted by: on Nov 2nd, 2010
Rating:
5
A saffron rice timbale surrounded with this braised fennel makes a handsome centerpiece for a meal. The timbales are easily formed. Just pack the hot rice into a ramekin, then turn it onto the plate—a simple gesture that provides focus for a main dish. With a substitute for the butter, this dish ..
Brussels Sprout and Mushroom Ragout with herb dumplings

Brussels Sprout and Mushroom Ragout with herb dumplings

Submitted by: on Nov 2nd, 2010
Rating:
5
Simultaneously homey and special, this ragout has proven to more than one person that Brussels sprouts are good. While the recipe is made easier by using sliced onions, it becomes more special if you include pearl onions, cipollini, or whole shallots, peeled first and cooked in place of the yellow ..
Cabbage and Leek Gratin with mustard cream

Cabbage and Leek Gratin with mustard cream

Submitted by: on Nov 1st, 2010
Rating:
5
This homey gratin is a standard in my kitchen because it’s reliably delicious and easy to make. It’s also versatile. While it makes no pretensions to grandeur with its rustic good looks, this gratin won’t disappoint. Home-cooked cannellini beans and braised carrots are two great side dishes ..
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