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Learn how to make a Potato Roses! Visit http://foodwishes.blogspot.com/2016/06/potato-roses-side-dish-stacked-with.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Potato Roses recipe!
Cooking with Tony I choose not to core before roasting to help support. You can remove easily before or during serving I DON'T USE FOIL ANYMORE. (HEALTH RESEARCH) DON'T RECOMMEND FOR MY VIEWERS. OIL EDIT REPLACE OLIVE OIL WITH: Michael Parleblue: Baking with Olive oil has been proven to create carcinogenic compounds. Use a mixture of cocoanut and rapeseed which has a far higher smoking point, lowering any carcinogenic compounds by 96%. The taste is also great! CAN ALSO USE: nicole cameron Best is Clarified Butter ,(Ghee) Organic & Grass fed, does not toxify when heated like olive oil🎁 Original recipe from online search: Preheat oven 400* cook 30 minutes on each side. 2 Lbs Cabbage cut 1" slices 1 1/2 tbl. Olive Oil ; 2-3 cloves garlic smashed a splash of white wine blended with the garlic and oil. heat in microwave for 45 seconds or sauce pan to blend flavors. Kosher Salt - Fresh Ground Pepper Olive Oil or Regular Pan Coating. My Wife loves this dish. She says yummy and delicious. For her its a meal but to me its more like a vegetable side dish to enhance a main meal. For me I would need more to be a meal. Like crumbled pieces of Bacon with a Parmesan Cheese blend sprinkled on top. Attention: If you are going to post something Offensive, tasteless, or disrespectful It will be removed. If you dislike it there is a button so you can share your feelings. To all others thank you for your interest.
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Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. For topping there are many variations, but making a simple and quick chocolate ganache seemed just perfect for me. Eclairs are a true delight and worth all the effort involved. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/vanilla-eclairs Ingredients Makes 10-12 eclairs For the choux pastry 1 cup (125 g) flour 3.5 oz (100 ml) milk 3.5 oz (100 ml) water 2 tsp (10 g) sugar 1/2 tsp salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Vanilla Pastry Cream 2 cups (480 ml) milk 2 tsp vanilla extract 4 egg yolks 1/3 cup (70g) sugar 1/3 cup (40g) cornstarch 1 tbsp (15g) unsalted butter Chocolate Glaze 7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces 2/3 cup (155 ml) whipping cream 1. First prepare the pastry cream to have it ready by the time the eclairs are baked. 2. Whisk the egg yolks with sugar until slightly pale. 3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract. 4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use. 5. Preheat oven to 350F (180C). 6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. 7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape. 9. Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet. 10. Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2 -3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar) 11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip. 12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip. 13. Fill the cooled eclairs by piping cream into the holes. 14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. 15. Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well. 16. Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight. Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.
To print the recipe check the full recipe on my blog:
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.
2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
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