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
THE BEST OF TWO PIES IN ONE/OLD SCHOOL SWEET POTATO PECAN PIE ????/#shorts #oldschoolsoulfood
I wanted to develop a pie that tasted exact like a sweet potato pie and a pecan pie and had the crispy crunchy flavorful topping and the creamy smooth sweet potato filling
This is the final i came up with and i am excited to share it with y'all
RECIPE FOR THE SWEET POTATO PIE:
2 eggs
2 cups mashed sweet potatoes
1 1/4 cups evaporated milk
1/2 cup sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoons vanilla
4 oz melted butter
One 9-inch slightly par baked
Preheat the oven to 375 degrees.
In a large mixing bowl, beat the eggs. Add the mashed sweet potatoes, evaporated milk, butter , vanilla both sugars, cinnamon, and salt. Beat to combine, 1 to 2 minutes.
RECIPE FOR PECAN TOPPING:
4 TBSP. STICK BUTTER
1/2 CUP BROWN SUGAR
2 TBSP. FLOUR
1/4 CUP CHOPPED PECANS
1/4 CUP PECAN HALVES
Use a pastry fork or spoon and blend the butter, brown sugar and flour well. Blend until it is crumbly and consistent in texture. separate the mixture in 2 small bowls Add chopped pecans and mix well in one bowl
in the other bowl add pecan halves and mix well
Sprinkle pecan pieces and then place pecan halves on potato mixture and bake at 350 degrees until set. About 40-45 minutes.
Let pie set for 2-3 hours before cutting to achieve that perfect slice
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Sicilian Potato Pie with Broccoli
This recipe Sicilian potato pie with broccoli, also known as Scacciata di Broccoli is perfect for special occasions and family gatherings. Our grandma used to make multiple pies for Christmas Eve or New Year's Eve to feed the entire family. This crunchy pie has a simple yet flavorful filling made with high-quality vegetarian ingredients. When you take a bite, you'll taste the beautiful flavors of Italy, family, and home.
Full recipe:
Shop Italian Artisan Food Online:
Spruce Tree Shortbread | Kitchen Vignettes | PBS Food
Recipe:
Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
Osso bucco à la milanaise
Dans cette vidéo, comment réaliser un Osso bucco à la milanaise.
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