By Héloïse Martel
Economiques, réconfortants, inventifs et tellement délicieux...
L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument los angeles maison. C'est l. a. saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à los angeles cassonade et au vin doux...
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Extra info for 400 recettes de gratins
Serve hot. 56 Chapter 1: A-M CHUNK-FREE CHICKEN SOUP 1 servings Source: The Soup Cookbook Ingredients 1 can full-strength chicken or vegetable broth ½ can water 1 carrot - (to 2) 1 celery stalk 1 handful frozen corn 1 handful wide egg noodles Method Put first 5 ingredients in a pot and bring to boil. Add egg noodles and cook 10 minutes. NOTES : Recipe from Times reader Shanee Lynn, Hermosillo Sixth grade, Cloverly Elementary School, Temple City, CA: "This makes a good snack. "_____ CHUNKY CHICKEN SOUP 6 servings Source: The Soup Cookbook Ingredients 1 lg Onion, chopped 2 Celery stalks, thinly sliced 57 The Soup Cookbook 2 lg Carrots, peel & thinly slice 2 cups Cauliflower flowerets, coars 2 Chicken breast halves withou 6 cups Chicken broth, defatted 2 cups Garbanzo beans, cooked or 15 ½ cup Long-grain rice, uncooked 1 ½ teaspoons Dried thyme leaves 1 teaspoon Dried basil leaves 1 teaspoon Dried marjoram leaves 2 lg Bay leaves ¼ teaspoon Black pepper 1 cn Stewed tomatoes Method In 5-qt crock pot, combine onion, celery, carrots, and cauliflower.
Cut into 1/2-inch dice. Cut celery and tomatoes into 1/2-inch dice. Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and simmer for 15 minutes.
Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top. Preheat broiler. Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses.
400 recettes de gratins by Héloïse Martel
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