The French
artichoke is boiled in salted water, served hot with brown butter or
Hollandaise sauce, or cold with mayonnaise. The spiny choke below the leaves
and above the heart must be discarded. The Jerusalem artichoke is washed,
pared, boiled like a potato and dressed with seasoning, melted butter and
minced parsley.
Professional Style Cooking, From a Professional.
Popular Posts
-
Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Do...
-
Links: Fillet-and the Modern Conception Chateaubriand Steak. from Wikipedia, because it continually contradicts itself, it is my p...
-
Porterhouse Many believe these to be the best of all steaks. The FIRST cut from the short loin, this is a much smaller joint 4-5 in...
-
As for almond potatoes but adding chopped truffle to the basic Duchesse mixture.
-
· As for Fondant potatoes but including diced onion and lardons of bacon.
-
Just in case you may have been wondering, the small rectangle that appears just before the start of each of these recipes is there because ...
-
2 cups flour 1/2 tsp, baking soda 2 tsp, baking powder 1/2 cup sugar 1/2 tsp salt 1/2 cup lard or shortening 1 cup buttermilk Raisin...
-
Finer grained, with a slightly sweeter more flavourful taste, more nutritious, possibly better for your health, and often more tende...
-
· Pipe the prepared Duchesse mixture through a half inch star tube into a nest shape · Fill with a tomato concasse mi...
Labels
- All Sauces (48)
- Amerifictation. (6)
- Asperagus (6)
- Authentic Scottish Recipes (8)
- Barbecue Style Sauces and Rubs (15)
- Beans (13)
- Beef Dishes (49)
- Beef Steak (15)
- Beets (6)
- Biscuits (5)
- Boiled Mashed Riced Pureed (14)
- Braised or En-Casserole (57)
- Broccoli (4)
- Broiling Roasting (3)
- Brown Sauces (6)
- Cabbage (7)
- Canadian Style (9)
- Carrots (6)
- Cauliflower (5)
- Celery (4)
- Chicken Recipes (67)
- Chinese Cooking (4)
- Cookies (5)
- Corn and Corn Dishes (7)
- Cucumbers (7)
- Deep Fried (3)
- Dessert Pies (1)
- Desserts (8)
- Do It Correctly (8)
- Eggs and Egg Dishes (4)
- Evolution or History (3)
- Fish Recipes (1)
- From Pioneer Kitchens (19)
- From the Green Grocers or Produce Department (161)
- German Cooking (2)
- Griddlecakes (4)
- Ham (8)
- Hollandaise Sauces (9)
- Ignorance is no Excuse (1)
- In Further Tribute to our Ancestors and Future Heirs (6)
- Italian; or is it. (2)
- Lamb Mutton (2)
- Leavened Breads (41)
- Loaf Bread (20)
- Man's Meat (95)
- Meat Cookery (4)
- Methods (5)
- Mixes of Convenience Economy Health and Nutrition (23)
- Mother Sauces and Derivatives (34)
- Muffins (8)
- Myth (11)
- Pancakes (12)
- Pizza (1)
- Pork (34)
- Potatoes (61)
- Potentially Deadly Canadian Government Polocy (9)
- Poultry (85)
- Pyrohy (Varenyky-Perogies) and Pyrizhky (Filled Dumplings) (1)
- Quiche (2)
- Quick Breads (20)
- Recalls (2)
- Rolls and Sweet Dough (8)
- Sauce Basics (10)
- Scam (9)
- Season Your Cast-Iron Pan for Real (1)
- Special Secrets of Professional Camp Cooks and Registered Chefs. (26)
- Squash and Pumpkin (7)
- Stuffing for Fish Meat or Poultry (32)
- The World's Best Beef (1)
- Tomato Sauces (1)
- Tomatoes (13)
- Vegetables and Vegetable Cookery (71)
- Waffles (4)
- White Sauces (15)
No comments:
Post a Comment