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How To make Gratin Of Greens Casserole By James Beard, Chef
2 lb Spinach; fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
1 x Salt; to taste
1 c Rice; cooked
3 ea Garlic cloves; fine chopped
6 md Eggs
1/2 c Bread crumbs; fine crumbled
Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl. Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach. Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute' the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well. Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes. Eat warm or cold. This makes an excellent luncheon or supper dish.
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From razor clam soufflé to her famous currant teacakes—Mary Beard loved to cook, and always with the freshest seasonal ingredients.
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Today, good food has become a movement. Fresh and local is the mantra of cooks throughout the Pacific Northwest. Yet many have forgotten the name of the man, the native Oregonian, who may have started it all: James Beard.
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STEAKHOUSE CREAMED SPINACH
#steakhousecreamedspinach #creamedspinach
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STEAKHOUSE CREAMED SPINACH. In this Video: I'll show you how to make Steakhouse Creamed Spinach, from scratch and reveal the secret to an easy one pot, creamy sauce. My original recipe was published many years ago. I then shared it on Pinterest, where it blew up. I still get notifications of this recipe being pinned and re-pinnned time and time again, so I thought, let's share it here with you. Here we go...
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STEAKHOUSE LOBSTER MAC AND CHEESE
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INGREDIENTS FOR: Steakhouse Creamed Spinach
recipe by shereen pavlides
5 tablespoons unsalted butter
4 garlic cloves - minced
1 extra large shallot - sliced (1/2 cup)
1/4 cup all-purpose flour
1 1/4 cup whole milk
pinch of freshly grated nutmeg
kosher salt / fresh finely ground black pepper
1 pound fresh baby spinach - washed, dried very well
1 cup freshly shredded good quality gruyere cheese (about 3 ounces)
{serves: 4 - 6}
RECIPE:
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The 14 Best Gratin Recipes | Food Wishes
Hello Food Wishers! Chef John’s Corporate Overlords here with 14 comforting gratin recipes your family will love! Chef John has demonstrated many different types of gratin over the years, and Thanksgiving is the perfect time to revisit them. Classic Green Beans Au Gratin has a creamy, rich cheese sauce that enhances—but doesn't cover up—the green beans, so they are still the star of the show. Mom’s Scalloped Potato Gratin is a familiar potato side dish, while Scallop Gratin is a seafood entree that's so simple yet so delicious. Whether you want potato, scallop, cauliflower, or lobster, Chef John has the perfect gratin recipe for you!
Classic Green Beans Au Gratin:
Mom’s Scalloped Potato Gratin:
Potato Rose Gratin:
Potato & Parsnip Gratin:
Scallop Gratin:
Lobster Thermidor:
Creamy Scallop & Mushroom Gratin (Coquille Saint-Jacques):
Creamy Cod & Potato Gratin:
Ba'corn (Cheesy Bacon Corn Gratin):
Truffled Cauliflower Gratin:
Broccoli Soup Au Gratin:
Potatoes Romanoff:
Root Vegetable Gratin:
Macaroni and Cheese with Crunchy Potato Chip Gratin:
00:00:00 Classic Green Beans Au Gratin
00:07:34 Mom’s Scalloped Potato Gratin
00:15:02 Potato Rose Gratin
00:21:47 Potato & Parsnip Gratin
00:27:46 Scallop Gratin
00:34:00 Lobster Thermidor
00:44:14 Creamy Scallop & Mushroom Gratin (Coquille Saint-Jacques)
00:51:33 Creamy Cod & Potato Gratin
01:00:22 Ba'corn (Cheesy Bacon Corn Gratin)
01:07:26 Truffled Cauliflower Gratin
01:14:29 Broccoli Soup Au Gratin
01:22:19 Potatoes Romanoff
01:30:16 Root Vegetable Gratin
01:35:52 Macaroni and Cheese with Crunchy Potato Chip Gratin
30 Cloves Garlic Chicken Recipe | French Bistro Recipes
The 30 cloves of garlic chicken is made with chicken that is braised in wine and cognac with 30 cloves of garlic, this French bistro packs a punch of flavors.
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can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
This French cuisine 30 cloves garlic chicken recipe dates back from our grandmas time and there is no clear origin that I know of as to why someone decided to cook a chicken with 30 or even 40 cloves of garlic. I know that the French soil is perfect for garlic growing and many region also have farm chickens widely available so perhaps that back in the days, farmers did not have much else to cook just decided to use what they had: garlic and chicken.but who knows?
Anyway in this modern day french bistro food version, we are simply sauteing pieces of chicken with lots of garlic cloves. the dish is then flambe with cognac and deglazed with white wine to create that super concentrated jus full of flavors. The garlics clove are cooked in their sleeves so the chicken does not taste that must of garlic but what you do get, is garlic cloves that are cooked from inside and almost become pureed garlic.
in this video I give two version of that easy garlic chicken recipe. one version is the original French bistro chicken recipe and the second is my twist of that recipe where I only create a quick creamy garlic sauce at the end. no use to say that if garlic is your thing you have to try that 30 cloves garlic chicken recipe.
can be served with a ratatouille or macaroni gratin
pair with a white burgundy or chardonnay.
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Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED
Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!
What you'll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,
Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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