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 los angeles 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 los angeles cassonade et au vin doux...
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Extra resources for 400 recettes de gratins
Eating tapas is one of the most social of all activities in Spain. In fact, meeting friends over tapas is practically a national pastime. Sharing tapas makes sense, since it allows diners to sample a large variety of the little treats. “Congregating to enjoy tapas offers friends and colleagues the chance to eat, to drink . . and to socialize,” says food writer Andrea Greeley. ”10 Countless Varieties A tapa can be as simple as a piece of cheese or as complex as a perfect miniature pie stuffed with seafood.
Indeed, in Spain the word tortilla refers to an omelet rather than A Ref lection of Geography and History (c) 2011 Kidhaven Press. All Rights Reserved. 29 a flat bread as it does in Mexico. To make the delicious dish, chefs slowly cook a layer of potatoes in fragrant olive oil with onions and garlic. When the potatoes are golden, the ingredients are removed from the pan and added to beaten eggs. The mixture is cooked in a skillet until the bottom is lightly browned, then it is flipped and cooked some more.
Tapas: Bite-sized appetizers or snacks. tascas: The barlike restaurants in which tapas are served. torrijas: A bread and egg dish similar to French toast. tortilla española: A potato omelet. turron: A fudge-like sweet made from ground nuts. Glossary (c) 2011 Kidhaven Press. All Rights Reserved. 59 For Further Exploration Books Joan D’Amico and Karen Eich Drummond, The Science Chef Travels Around the World. New York: Wiley, 1996. This book offers recipes from around the world, including Spain, with science experiments to go with the recipes.
400 recettes de gratins by Héloïse Martel