MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)
Provided by Food Network
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
- Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
- Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
- Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.
HARICOTS VERTS SALAD
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
- In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
- Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
- Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams
HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE
Haricots verts are green beans that are small, slender, and a vivid green. While haricots verts is french for "green beans" regular green beans can be substituted and the cooking time adjusted to increase by 5 minutes. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE
Provided by lauralie41
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
- In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.
Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 15.5, Fiber 4.7, Sugar 5.5, Protein 3.7
WARM WILD MUSHROOM SALAD
Categories Salad Leafy Green Mushroom Appetizer Low Carb Vegetarian Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.
WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE
Steps:
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
- Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
- In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
- In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
- In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
- Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.
HARICOT VERT SALAD
Steps:
- Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
- Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
- In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.
WARM WILD MUSHROOM VINAIGRETTE
Make and share this Warm Wild Mushroom Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9
More about "warm sweetbread salad with haricots verts wild mushrooms and hazelnut vinaigrette recipe courtesy of the dean and deluca cookbook"
HARICOTS VERTS AND ARTICHOKE SALAD WITH HAZELNUT …
From foodandwine.com
BELGIAN ENDIVE, HARICOT VERT, AND HAZELNUT SALAD RECIPE
From bonappetit.com
BEST HARICOTS VERTS WITH DIJON-SHALLOT VINAIGRETTE RECIPE
From theyellowtable.com
ROASTED BEET AND FENNEL SALAD WITH HARICOTS VERTS
From southernboydishes.com
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS,
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Salad
HARICOTS VERTS AND ARTICHOKE SALAD WITH HAZELNUT VINAIGRETTE RECIPE
From pinterest.com
HARICOTS VERTS WITH WARM MUSTARD VINAIGRETTE RECIPE
From myrecipes.com
WARM AND WILD MUSHROOM SALAD | PETA
From peta.org
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS,
From tastedandapproved.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - WARM SWEETBREAD SALAD …
From welovegod.org
THE DEAN AND DELUCA COOKBOOK | EAT YOUR BOOKS
From eatyourbooks.com
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, …
From recipenet.org
SWEETBREAD SALAD | KITCHEN1
From kitchen1california.com
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, …
From plain.recipes
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS,
From astray.com
WILD MUSHROOM SALAD WITH WARM BALSAMIC VINAIGRETTE
From bigoven.com
WARM SWEETBREAD SALAD - IRISH EXAMINER
From irishexaminer.com
HARICOTS VERTS SALAD WITH CREME FRAICHE VINAIGRETTE RECIPE
From recipezazz.com
COUNTRY SWEET POTATO, MUSHROOM AND HARICOTS VERTS SALAD RECIPE …
From cookingchanneltv.com
WARM MUSHROOM SALAD WITH HAZELNUTS - SMITTEN KITCHEN
From smittenkitchen.com
ROASTED WILD MUSHROOM SALAD WITH WARM BACON VINAIGRETTE
From emerils.com
HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE RECIPE - COOKING LIGHT
From cookinglight.com
WARM MUSHROOM SALAD - MUSHROOMS CANADA
From mushrooms.ca
WARM MUSHROOM SALAD | CANADIAN LIVING
From canadianliving.com
TOMATO, HARICOTS VERTS AND POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
HARICOTS VERTS SALAD RECIPE | MYRECIPES
From myrecipes.com
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, …
From recipenode.com
MUSHROOM, BEETROOT & HAZELNUT SALAD WITH WHITE TRUFFLE OIL …
From souschef.co.uk
HARICOTS VERTS AND ARTICHOKE SALAD WITH HAZELNUT VINAIGRETTE RECIPE
From pinterest.com
WARM CHICORY SALAD WITH WILD MUSHROOMS, MANCHEGO AND …
From cookeatshare.com
SAUTEED VEGETABLES – RECIPES NETWORK
From recipenet.org
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, …
From bakerrecipes.com
COUNTRY SWEET POTATO, MUSHROOM AND HARICOTS VERTS SALAD
From emerils.com
WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, AND …
From eatyourbooks.com
WARM MUSHROOM SALAD WITH GOATS CHEESE, SUN DRIED TOMATO …
From cookingwithalison.com
WARM WILD MUSHROOM SALAD WITH BACON VINAIGRETTE - WILLIAMS …
From williams-sonoma.com
TH3LADIES.COM - TH3LADIES.COM
From th3ladies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love