Sentences with phrase «gratin on»

Clearly I love gratins and enjoy them with all sorts of vegetables and vegetable combinations — Cauliflower, Potato and Summer Squash, Brussels Sprout, and more to come — so I thought I should have a classic potato gratin on here as well.

Which is why I sent a three year - old to school with leftover brown sugar - glazed turkey and potato gratin on a 90 - degree day.

I've had an artichoke gratin on my list all year long.

Not exact matches

I serve this in crockery bowls, with garlic croutons on top, au gratin with Asiago or small chunks of parmesan cheese broiled into the croutons, at the last minute.

This classic variation on potatoes au gratin is a cheese - free affair.

I was planning on tweaking a Baby Lima - Spinach gratin recipe with them (from Peter Berley's Modern Vegetarian Kitchen, if you know it), but I may just have to make this stew instead!

On another note I am making your potatoe gratin next week.

This gratin can be made and assembled ahead of time and baked right before serving so it's perfect fare for special occasion meals when there's lots going on and it's best to work ahead.

I ate lunch at 2:00 on Sunday, then I cut a piece of the gratin for photographs around 3:00.

Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler.

I think a lot of us are fixated on the idea that that gratins must always be insanely unhealthy — swimming in cream, broiled in cheese, topped with butter — and that ones made with anything less are simply inferior gratins.

On that wonderful, simply flavored gratin: my brain keeps complicating it with pine nuts in the crumb.

We didn't overthink it, but made a fresh turkey, two kinds each of stuffing (oyster and sausage) and potatoes (mashed and au gratin), cumin carrots, green beans with bacon and onions, hot and spicy cranberry sauce, gratinée of cauliflower from Silver Palate — often referred to as «that cauliflower dish» — and a staple for 30 years on my Thanksgiving table, homemade crescent rolls straight out of Betty Crocker, and of course Helen's Cherry Pie:

This looks really great... sometimes the lightest coating of roux on a gratin really brings out the best in a vegetable.

Do you poach it separately or do you just break it on top of the gratin and bake it?

Scalloped potatoes or au gratin potatoes are always on the table at Easter.

Should you beat the eggs and mix in with the spinach or should you just crack them on top of the gratin?

We had friends over for a Nut Roast dinner on New Year's Day and one of the dishes that I did was a squash gratin.

And putting the slices on their side (like in this sideways gratin) makes it look so beautiful!

Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).

I adore cheese, and relish serving it on pretty boards, tumbled into salads and cooked with gratins, pastas, eggs, you name it.

Place 2 individual gratin dishes on a baking sheet.

Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.

For the person concerned about juicy tomatoes: I found a recipe for summer vegetable gratin which calls for slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20 - 40 minutes to absorb the moisture.

On the way to the farm market with recipe in hand, sounds awesome, always looking for summery gratins with a twist!

I was able to use a TON of the tomatoes i had on hand and since they are cooked all up in the gratin my sweetie was able to use them too!

Sprinkle them on soup, salad, mashed potatoes, spinach or kale, sweet potatoes, gratin, scrambled eggs, vegetable dips...

The ultimate tailgate experience offers a game - themed menu and signature beverage pairing experience followed by whimsical plays on American classics such as roasted ox over potato broccoli gratin and wagyu saddles of roasted beef.

The entrée is a choice of St. Jacques Pan-Seared Scallops served on a bed of creamy leek fondant and puff pastry along with caviar beurre blanc, or Grilled Petit Filet Mignon with porcini potato gratin and oven - roasted shallot béamaise sauce.

We have two main faves in our house — this amazing steamed broccoli and cauliflower gratin with a mushroom - chives roux sauce that i could eat until the cows come home (we grind garlic salt on top of the bread crumbs and it's seriously heaven), and a red - rice beetroot risotto where you stir in crumbled feta while still cooking the rice so that it melts in and goes all creamy and thick!

Golden spuds and leeks are fanned out in a tender tart shell for an elegant take on potatoes au gratin.

Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore) Viaggiando con Bea is one of the Italian blogs that I follow to get inspiration and feedback on my Italian recipes directly from the source.

Get a taster by trying out recipes for Smoky Pepper and White Bean Quesadillas and Beetroot and Radicchio Gratin, shared on the Meat Free Monday website courtesy of Anna Jones and 4th Estate.

Butternut squash and cranberry gratin - Running to the Kitchen This butternut squash and cranberry gratin is creamy, cheesy and perfectly crunchy on top.

Cookin» Canuck's Mashed Potatoes with Bacon & Caramelized Onions -LCB- Low Fat -RCB- Cookin» Canuck's Green Beans with Balsamic Roasted Shallots Three Beans on a String's Butternut Squash Apple Leek Gratin Droolworthy's Fall Harvest Salad with Maple Vinaigrette Sweet Peas & Saffron's Garlic & Parmesan Cauliflower «Mashed Potatoes»

:) Moving on to spiced tomato gratin tomorrow... mmmmm... different flavors.

I have to say, this Gratin was one of the best things I have eaten recently, with buttery crusted bread topped with Swiss cheese, prosciutto, asparagus, béchamel and a beautiful egg on top.

Now place the gratin dish on a high heat and heat the oil in it.

You might have noticed before how crazy I am about sweet potatoes, through various recipes on the blog such as the Sweet potato veggie burgers, the Sweet potato & goat cheese ravioli and the irresistible Sweet potato and peanut butter gratin (my favorite: I made it a thousand times already)!

This spinach rice gratin is my favorite kind of dish - the kind made with whatever you have on hand.

Todd Coleman's Potato Gratin Recipe on Food52.

Heidi, I'm not big on tofu - is there anything else I can use please, for the spinach rice gratin?

My Garlic Cashew Cream is the base for this healthy - yet - decadent spin on Vegan Potatoes au Gratin.

Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage Virtually Homemade: Sweet Potato Casserole with Walnuts Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Food For My Family: Honey - Roasted Cauliflower with Pine Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

At Amada (locations in New York and Philadelphia), the chef uses this method in an open - faced application of piquillos rellenos: He stuffs red peppers with crab filling, layers them in a casserole dish and pours aioli over the peppers in a play on gratin, which gets baked at 500 degrees until it puffs.

My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal.

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Baked Eggs with Goat Cheese and Basil - Mint Pesto «Croque - Madame» Brunch Gratin with Asparagus & Prosciutto Eggs Benedict with Salmon and Shredded Potato Cake Hard - Cooked Eggs on Toast with Bechamel Sauce Poached Egg with Cornbread Stuffing Hash Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Scotch Eggs with Garlic Butter Parmesan Fries

And thanks to all your readers who made vegan - ifying suggestions after my question on your spinach gratin recipe - I'm going to give them a try.

Potatoes are probably the most commonly used vegetable in the classic gratin and there are many variations on that theme.