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
Make Tasty Risotto Alla Milanese - DIY Food & Drinks - Guidecentral
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About this DIY project:
- Title: Make Tasty Risotto Alla Milanese
- Maker: Linda Rose -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 200 gr rice
- Half onion
- Bouillon cube or broth
- About 1 tablespoon and a half of butter
- Half glass of white wine
- 0,1 gr saffron
- Grated Parmesan cheese
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If you don't know what to do with your leftover meats then this French onion and meat tart will sure come in handy .
Get the recipe:
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????????INGREDIENTS????????
Around 300 grams home made short crust pastry see:
but you can also use store bough pastry.
750 grams onions (no red onions)
around half a tablespoon of salt + 1 teaspoon of white sugar ( for the onions)
200 to 300 grams leftover meats (already cooked)
or if you don't have anything just ham will do.
50 grams butter ( to cook the onions)
1 egg
200 ml pure cream (heavy cream)
a pinch of salt and pepper (for the savory custard)
a grating or two of nutmeg (for the savory custard)
Useful Cookware:
24 cm Tourtiere ( 10 inches low profile pie dish)
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: