How To make Chablis Quiche
1 pie crust
(9 inch)
Sweet butter 3 eggs
1 Cup heavy cream
1/3 Cup Chablis
1 Dash nutmeg
Salt Freshly Ground Pepper 1 Cup Swiss cheese :
grated
Line a 9 inch pie plate with pastry, or use a frozen pie crust, and rub some so ft butter over the surface. Partially bake the crust in a 425 degree oven for 8 minutes. Let cool until ready to use. Combine the eggs, cream, wine, nutmeg, a nd salt and pepper to taste in a bowl and beat until blended. Gradually add the cheese, and blend well with the egg mixture. Pour into the pie crust, and bake in a 375 degree oven for 20 to 30 minutes, or until a knife inserted in the ce nter comes out clean. If the top is not golden brown, run under a broiler until browned. Allow to stand for 5 minutes before cutting. Serve with a crisp green salad, and chilled Chablis or Pinot Chardonnay. Serves 4 to 5. OPTIONAL VARI ATIONS::
1.) Line the bottom of the crust with overlapping pieces of thin ham (Proscuitt o, Smithfield, Country or boiled), and pour in egg mixture, OR as you pour in e gg mixture dot with pieces of ham. 2.) 4 to 5 slices of bacon, cooked crisp, an d folded into the egg mixture. 3.) 1/2 cup shredded crabmeat, or 1/2 cup finely diced shrimp, added to egg mixture, or placed on the bottom of the pastry shel l. 4.) 1 cup thinly sliced onion, or 1 cup sliced leek, white part only, in a l ayer on bottom of crust. 5.) 3/4 cup mushrooms, thinly sliced and arranged over the bottom of the pastry shell, OR folded into the egg mixture. Recipe from "O ne Million Recipes CD"
busted by Judy R.
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Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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Good Pair Days - Domaine Gueguen Petit Chablis 2020
Celine Brocard and Frederic Brocard are the new generation of an ancient place. They are Domaine Gueguen in the Chablis region of France. Fabulous white wines is what they do, making whites that reflect their 'spot'. Celine is known as 'Jean Marc Brocard's daughter', but we reckon she is carving a name for herself with her incredible wines of a relatively new domaine, Gueguen. Established less than a decade ago, the vineyards are located around the town of Chablis's St Bris. Here the soils are limestone and Kimmeridgian, and okay, what does that mean you ask? Well, its all about the vineyards and their glorious ancient minerality. They're a strange addiction of sorts, as nothing else in the world imparts such distinct character quite like these chalky soils do. You'll find yourself wanting to seek them out.
Celine and Frederic Gueguen don't play around with oak so much. They like to keep things modern and fresh, with the wines gaining detail and direction from the perfect ripeness in the vineyard, and allowing the wine to spend a little time on lees in stainless steel. For about six months. That's how they do it. Not much else to it, just pure, clean, and modern winemaking, while at the same time still being true to origin. They are very respectful and representative of their terroir, you know, the spots on which their grapes are grown.
A surprisingly concentrated and ripe nose of stonefruit and talc, with mineral notes underneath flickering between crushed yellow plums and straw. A well made and detailed Chardonnay, that is Petit on the label, but so much more than that in Chablis flavour. Well framed in acidity, its linear and long, with juicy taut nectarine fruits on the palate, and an excellent structure. Beautifully refreshing and giving in length and energy.
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Recette : Cassolette d'escargots au chaource
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Cassolette d'escargots au chaource
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 60 min
Préparation : 20 min
Cuisson : 40 min
Ingrédients :
4 Douzaines d'escargots de l'Aube
1 gousse Ail
400 g Pleurotes
350 g Chaource AOP
30 cl Crème liquide
5 cl Vin blanc
20 Feuilles de persil plat
Sel
Poivre
Etape 1 : Préchauffez le four th.6 (180 °C). Hachez l’ail et le persil.
Nettoyez les pleurotes et faites-les revenir avec un peu de beurre.
Etape 2 : Faites revenir les escargots dans le beurre, ajoutez en fin de cuisson l’ail et le persil hachés.
Réalisez la sauce chaource. Mixez le chaource (réservez 4 lamelles) avec la crème et le vin blanc. Assaisonnez.
Etape 3 : Disposez les pleurotes dans une cassolette, recouvrez d’escargots, puis nappez avec la sauce chaource.
Déposez les lamelles de Chaource sur l’ensemble. Passez au four pour gratiner 10 à 15 min.
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Recette de cassolettes d'escargots gratinés
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Présentation : Robin
Réalisation et montage : Laureen
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Poisson poêlé sauce beurre de citron
Recette de poisson blanc à la crème citronnée, monté au beurre.
Ingrédients de base :
4 à 6 portions (120g pièce) de dos de poisson blanc.
Un peu de farine pour farinez le poisson avant cuisson.
Sauce :
1 jus de citron - Fumet de poisson 1 bonne c. à café délayée dans 130g d'eau - Crème fraîche semi épaisse 170g - Maïzena 1 bonne c. à café délayée dans 3 c. à café d'eau - Beurre 40 g.