A couple of weeks ago I found out on Twitter that Dorie Greenspan's brand new book "Around My French Table" had been released earlier than...
Fresh, herby, and garlicky zucchini tart that is delicious served warm or chilled. It's quick, easy, and made with simple ingredients!
A couple of weeks ago I found out on Twitter that Dorie Greenspan's brand new book "Around My French Table" had been released earlier than expected and since I had pre-ordered it a long time ago I received my copy a couple of days later. As I opened the cardboard box I could barely contain my excitement. This was like birthday and Christmas rolled into one. I have been a huge fan of Dorie's ever since I first received my copy of "Baking: From my home to yours", and holding her new book in my hands was so much fun. I started flipping through the substantial book, and almost immediately felt overwhelmed. There are so many incredible looking recipes in this book; anything from hors d'oeuvres, to soups, salads, meats and best of all, desserts. I really had a very difficult time to decide which recipe to make first. I mean do you start in the front and work your way through? Do you randomly pick a recipe by closing your eyes and poking your finger on a recipe in the index? I just didn't know which direction to go. Then my youngest son decided to take the book and started flipping through the pages and found this recipe for cheese and chive bread. I guess the picture "did him in" and I don't blame him, it looked scrumptious. After looking over the recipe I knew I had my first recipe to try out. This bread is about as easy as it gets. A two bowl recipe that is literally put together in 10 minutes flat. The recipe starts by measuring flour, baking powder, salt and pepper into a big bowl and whisking them together. In a second bowl, your wet ingredients of eggs, milk and olive oil get a good whisking as well. The wet mix gets quickly incorporated into the dry ingredients before adding in the grated and cubed cheese along with chopped chives and toasted walnuts. The finished batter gets spread into a greased loaf pan and is then ready for the oven. Now this is where this recipe gets tough. I had every single person in our house come into the kitchen during the baking of the bread with their mouth watering and wondering what smelled so incredible. I wish I could bottle this smell, which is simply drool inducing and makes the waiting time for the bread to cool very, very cruel. This bread is so simple, yet absolutely amazing and flavorful. Ms. Greenspan did not disappoint with this recipe either, and I'm excited to be introducing my family to more french inspired dishes. Best of all, in true Dorie fashion many of her recipes have side notes or what she likes to call "Bonne Idee" that will give you further options of how to change up already wonderful recipes. This bread was gone so quickly in our house that the next time I'm making it (and there will be a next time) I'm doubling the recipe! This is a great dish to serve along side a hearty stew or soup, and I hope you'll be giving this one a try and adding some "French flair" to your dinner table as well. Savory Cheese and Chive Bread (adapted from "Around my French Table" by Dorie Greenspan) (Printable Recipe) Ingredients: 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1/2 - 1 teaspoon salt (depending on what cheese you're using) 1/4 teaspoon freshly ground white pepper (or more to taste) 1 pinch of cayenne pepper 3 large eggs, at room temperature 1/3 cup whole milk, at room temperature 1/3 cup extra-virgin olive oil 1 generous cup (about 4 ounces) coarsely grated Gruyere, Emmenthal, or Cheddar (I used Emmenthal) 2 ounces Gruyere, Emmenthal, or cheddar cut into very small cubes (I used Emmenthal) 1/2 cup minced fresh chives or other herbs (or thinly sliced scallions) 1/3 cup toasted walnuts, chopped (optional) Preparation: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter and 8 -x- 4 1/2 -x- 2 3/4 -inch loaf pan. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier. Whisk the flour, baking powder, salt, and white pepper together in a large bowl. Put the eggs in a medium bowl and whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's no need to be energetic - in fact, beating the dough toughens it - nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, graded and cubed, the herbs, and the walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon. Bake for 35 to 40 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up.
In spaghetti all'assassina, spaghetti is cooked in a spicy tomato broth in a style similar to risotto and charred in the pan as the broth gets absorbed.
Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.
Entdecke eine gesunde und köstliche Variante der beliebten Shakshuka – meine vegane Version mit frischen Zutaten und serviert mit knuspriger Vollkornpita. Ein einfaches, herzhaftes Gericht, das deine Geschmacksknospen verzaubern wird. Erfahre, wie du dieses Geschmackserlebnis in deiner eigenen Küche zubereiten kannst!
Kaspressknödel sind Tiroler Knödel, die mit Käse gefüllt sind. Die deftige Spezialität gelingt dir mit diesem Rezept garantiert.
Die Sauce ist der heimliche Star vieler Gerichte, selbst saftiger Braten schmeckt ohne sie nur halb so gut. Grundlage ist die Braune Jus, die sich für vie...
Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.
Crispy baked cauliflower pieces are coated in an orange sauce. It's like orange chicken but with cauliflower instead!
Wir zeigen Euch, wie Ihr im Handumdrehen eine unwiderstehliche Zucchini Lasagne zubereitet, den passenden Wein dazu findet und Euch damit ein Stück Italien nach Hause holt.
Popeye wäre hellauf begeistert!
A step-by-step guide to making creamy homemade yogurt in your Instant Pot.
Du leidest an einer Soja-Unverträglichkeit bzw. Dir schmeckt Soja einfach nicht? Dann kann ich Dir dieses Rezept als kleiner „Geheimtipp“ weitergeben (liebe Grüße an meine Quelle :)). N…
Kartoffel Zucchini Karotten Pfanne in 15 Minuten
Cooking Italians - It is not pasta repassed in a pan.... They are not run-of-the-mill spaghetti with tomato sauce.... They require seriousness and devotion...They are
[Werbung: Affiliate Links] Ich kann auch im Urlaub die Finger nicht von den Kochtöpfen lassen… Gerade bin ich auf La Palma und auch hier koche ich jeden Tag. Ich liebe es einfach meine Kreativität in der Küche auszuleben. Veganes Essen…
Okra, so tender and fresh and so very nutritional, is one of my favorite vegetables. Of course, like any Southern girl, I love it pan fried in cornmeal or deep fried in a fritter batter. But, my very favorite way to cook and eat okra is boiled in salted water and then simmered in butter. Okra was brought to North America, especially the south, during the days of slave trade. The Swahili name for okra is gumbo, laying way for many of those delicious Louisiana and Mississippi Gumbo recipes. It is one of the most nutritional vegetables available. It has a multitude of nutrients that promote healthy pregnancy. Okra is full of Folic Acid, an essential element for a growing fetus, Vitamin B and Vitamin C. A half cup of okra has only 25 calories, before I add the butter, and 2 grams of fiber. When preparing okra to boil, very carefully trim the stem end of the okra with a paring knife. Trim off the hard edge, where the stem is attached to the pod. But, do not cut too deeply, as this will cause the okra to ease out of the pod as it gently boils. This will surely end in a slimy pot of okra. We don't mind a little slime at my house, but we do want the pod of okra to remain intact. Place a dozen to two dozen pods of trimmed okra into a pot of salted water. Bring the pot to a rolling boil. Turn heat down and simmer for about 5 minutes. My definition of simmer is a very slow boil with a few bubbles rising in the pot. Add the amount of butter that you desire - from a few tablespoons to 1/2 cup. The amount of butter that you use depends on the number of okra that you are cooking, your personal preference, and your dietary concerns. When dinner is served, place the okra and a little of the butter sauce in a vegetable bowl. Grind some fresh pepper over the top and enjoy. All of my children grew up eating boiled okra. Of course, they preferred fried, but eating okra was never a fight.
Ein leckeres Selbstgemachte Spätzle Rezept ♥ Finde noch mehr einfache und gesunde Rezepte, die Dir super schnell gelingen! ♥
Was ist noch besser als ein gutes Rezept? Ein gutes und schnelles Rezept! Hier kommt meine Lieblingsanleitung für die einfachste und leckerste Glasnudelsuppe mit viel Ingwer und Chinakohl zum Genießen, (laut) Schlürfen, Reinlegen und Wohlfühlen!
Papoutsakia- Greek stuffed eggplants have a hearty tomato sauce and luxurious creamy béchamel.
