Jacques Pépin's Maman's Cheese Soufflé | Genius Recipes
This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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INGREDIENTS
6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Pasta salad is no longer just a summer food! Giada De Laurentiis uses bacon and Brussels sprouts (a winning combo!) for a holiday twist.
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.
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Bacon and Brussels Sprout Orecchiette
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes marinating time)
Active: 25 min
Yield: 8 servings
Ingredients
1 teaspoon kosher salt, plus additional for seasoning pasta water
1 pound orecchiette
1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan
3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds
Directions
Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
Cook’s Note
You can also blanch and shock the Brussels sprout leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Cook the leaves until bright green and just tender, about 1 minute and 30 seconds. Remove the leaves to the ice bath, using a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.
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Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Brussel Sprouts
Thanks MrsGriffin41
The BEST Sautéed Brussels Sprouts @whatsgabycooking123
I do NOT take Brussels Sprouts lightly and THESE are the best on the internet. They're a must on the Thanksgiving table too.
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What’s Gaby Cooking is a playful, fun, inspiring, sun-soaked destination for everyone who aspires to live the California Girl life. We are healthy, fit and adventurous, but we’re also real. We love a juice cleanse, but we also like the occasional grilled cheese. We’re big on finding balance, because whether you’re cooking, cocktailing or traveling, it all benefits from a creative, can-do mentality that teeters on the edge of planned and spontaneous, practical and a little bit crazy.
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Lunch with Kevin: Cheese Soufflé with Fresh Chives | Parsley Salad | Berries in Prosecco
A lovely menu for brunch, lunch, or dinner. Recipe for the soufflé is linked below. Thank you for watching! #homesteading #lunch #brunch #dinner #cookwithme
Cheese Soufflé with Fresh Chives Recipe:
*2-qt (2.27 Liters) Soufflé Dish:
*Indicates affiliate link. I only recommend products that I use and love!
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
Brussels Sprouts Namul (Korean-Style Vegan Salad 나물 Recipe) | OCHIKERON | Create Eat Happy :)
We Japanese also love Korean-style dishes. I did not make it spicy for kids btw. I love dishes seasoned with simple salt, sesame seeds and sesame oil. Smells really good and appetizing. MUST TRY, really good ????
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Brussels Sprouts Namul (Korean-Style Vegan Salad 나물 Recipe)
Difficulty: VERY EASY
Time: 5min
Number of servings: 2
Ingredients:
200g (7oz.) brussels sprouts
1/4 tsp. salt
1 tbsp. sesame oil
1 tsp. toasted white sesame seeds
Directions:
1. Wash brussels sprouts, trim off the dirty end, then slice down the middle lengthwise.
2. Boil water in a large pot. Add a teaspoon of salt in the water, cook brussels sprouts for about 3 minutes. Drain well in a strainer.
3. Toss with salt, sesame oil, and sesame seeds to finish.
You can keep it in the fridge for 3 days.
レシピ(日本語)
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