By Héloïse Martel
Economiques, réconfortants, inventifs et tellement délicieux...
L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument los angeles maison. C'est l. a. saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à l. a. cassonade et au vin doux...
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Extra info for 400 recettes de gratins
Think for a minute about an onion. It could be yellow, white, or red; pungent and strong or gentle and sweet. Furthermore, each onion on its own has multiple possible ﬂavor stages depending on how it’s cooked. Raw, sautéed until translucent, or caramelized are only three of the distinctive taste stages possible from cooking one little onion. Onions eaten raw are best thinly sliced or ﬁnely chopped, the powerful ﬂavor experienced in manageable bites. Onions cooked to translucent, for 3 or 4 minutes to soften and mellow as a base for soups or stews, bear little resemblance to caramelized onions achieved by slowly sautéing for 15 to 20 minutes, which produces a rich, caramelized ﬂavor.
Don’t cram too many utensils into the silverware caddy or the soapy water can’t circulate and clean. Start the dishwasher only when it is completely full. Empty the same way you loaded, plates stacked back in the cupboard, glasses, too, and silverware back to their own slots in the silverware drawers. Forks belong with other forks, not with the knives or spoons. • Boys seem to have a chromosome that enables them to think dry crusted dirty pots and pans will get clean in a dishwasher, even ones that a human being couldn’t clean by hand in one try.
Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup. ★ Regular French Toast Any bread will work for French toast, especially if it’s stale—the dryness of stale bread makes it more porous so it readily absorbs the egg mixture. Slightly soften the bread in a microwave, uncovered, for 1 minute, then slice. ” The original freshness is lost, making it perfect for soaking in egg and frying in butter!