How To make Tourte Milanese
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves; minced
1/4 ts Nutmeg (or more)
Salt & freshly ground pepper 2 Lg red peppers*
OMELETS:
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 ts Chopped fresh tarragon*
Salt 2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg; beaten
*Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched. Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside. For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture. To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife. From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles, Calif.
How To make Tourte Milanese's Videos
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Spruce Tree Shortbread | Kitchen Vignettes | PBS Food
Recipe:
Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
Andrew Zimmern Cooks: Chicken Pot Pie
This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it's the homey, comfort food classic that everyone in the family craves. It's also a great way to utilize leftovers—the recipe would be equally delicious with last night's roasted turkey, pork or lamb, alongside whatever veg you have in the fridge that needs to get used up.
Get the full recipe:
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Comment Faire Une Quiche au Choux Vert - Recette dans la description
Également délicieuse au poireau ou au chou blanc
Temps de préparation: env. 30 min.
Degré de difficulté: facile
Calories par p.: env. 582 kcal
Ingrédients pour 4 personnes :
600 g de chou frisé, lavé et découpé en lamelles
1 cuillère à soupe de beurre
1 cuillère à soupe d'huile (huile de tournesol) Pâte feuilletée, pour 1 moule à manqué de 26 cm
3 œufs
150 ml de lait
100 ml de crème
100 g de fromage de montagne, râpé
Sel
Poivre, noir du moulin
Muscade
Dans une grande poêle ou casserole, faire chauffer le beurre et l'huile. Faire revenir brièvement le chou frisé, ajouter trois cuillères à soupe d'eau, couvrir et faire cuire à petit feu en remuant fréquemment. Assaisonner de sel, poivre et muscade. Laisser refroidir.
Étaler la pâte feuilletée dans un moule à manqué de 26 cm et la piquer à la fourchette. Mélanger les œufs, le lait, la crème et le fromage puis y incorporer le chou frisé. Verser le tout dans le moule à manqué. Faire cuire pendant 35 à 45 minutes au niveau inférieur du four à 170°C, recouvrir éventuellement de papier sulfurisé vers la fin. Servir dès la sortie du four.
Rédacteur : trollinger .
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