Quote:
Originally Posted by beppe
The good season is here. An elegant cold soup, modified for low calories. Very easy. It is my first post here, I hope you like it.
Vichyssoise (Potato & Leek Soup)
|
hm, i've never tried that soupe cold but once the weather gets warmer i definitely will. it sounds delicious ! thanks for the recipe.
Quote:
Originally Posted by icemncmth
This one isn't mine but I love it.
Mango and Black Bean Salsa
Courtesy of BdaddyBBQ
|
oh wow, that sounds very exotic and delicious too. i will try it out as well.
Quote:
Originally Posted by Ea
Ea's zucchini patties for Zelda
|
thanks Ea ! looks really tasty !
Quote:
Originally Posted by beppe
Cut them in pieces and freeze them. Sometime one grows enormous, hidden somewhere in the jungle they make for themselves.
I usually cook them like this. Wash carefully, cut away the tip and the foot. MW @750W for 2'. It steams in its own vapors. When it is cooler I cut it in the middle, then each strip in two or 4, depending on the shape. My little one (3years) eats them like nobody's business.
I put them in soups. I stir fry them with garlic. I stuff halfs of them with the same thing of meatballs and then oven them. I grill them in slices. I build a parmigiana with the grilled slices. I put them in the ratatouille. I fry them in fingers and eat them with pasta, alone or with shrimps. I fry them a la tempura...
|
gaa, stop it, now i'm getting hungry and i *just* had dinner !
Quote:
Originally Posted by beppe
Very elegant and nutricious. With the avocado you do not need the butter on the bread.
I do something similar, instead of the avocado I use palm hearts, sliced thick and a dijon-garlic vinaigrette (I use a very light peanuts oil for it). Bread on butter.
|
mmm, avocado !!! mmmmmm, palm-hearts !!!! (starting to drool now)
okay, my dinner tonight was Gratin Dauphinois (potato gratin)
i don't have a formal recipe for this... but you can easily find one online if you want. the way i make it, approximately :
ingredients :
potatoes
garlic
cream (or milk)
salt / pepper
slice up some potatoes as thin as you can, and chop garlic very fine as well (or press it)*.
butter a glass oven dish then pour a little bit of cream or milk in the bottom. add a layer of potato slices, a bit of garlic, salt, pepper, then more cream, and continue this way until you've put in all the potato slices. if you want to make a very esthetic gratin you can put the potato slices in vertically.
cook in a medium oven (around 210°) until the potatoes are done (usually it takes about an hour for me, or longer) ; the longer you cook it (at a low temperature) the better, but if you're hungry and impatient you can apparently start cooking in the microwave (i've not tested that, a friend told me).
a lot of people add cheese to this recipe but the traditional way has none.
*technically, you are only supposed to rub the dish with the garlic. but, since i like garlic, i put the whole thing in...