he Parmigiano Reggiano cheese and pasta, and season with salt and prepare
9-inch tart pan with a removable bottom. Line tart
overlapping slightly.
Sprinkle generously with salt and pepper to taste
illet, melt 2 tablespoons butter with the rest of the olive
o simmer.
Whisk in Gruyere cheese and cayenne.
Season soup
b>with pesto. (NOTE: If you will be using a shortcrust pastry recipe
utter; line bottom of dishes with parchment paper. Place dishes in
Preheat oven to 350F degrees.
Butter a 9X13 baking dish.
Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
Lay alternating layers of squash and potatoes in pan.
Layer onions on top.
Mix 1/2 and 1/2 and salt and pepper, pour over top.
Cover tightly with foil and bake 90 minutes.
Increase oven temp to 400F degrees.
Mix breadcrumbs, sage and cheese in bowl.
Sprinkle over Gratin.
Bake uncovered until top is golden brown and crisp, about 30 minutes.
arge skillet over medium heat with EVOO, a turn of the
Saute in heavy pot with 2 tablespoons butter and the
3 cup grated Parmesan cheese. Season with salt and pepper.
he crust, combine the flour, cheese, thyme, salt and sugar in
hick and smooth.
Add Gruyere cheese and 2 T Parmesan. Let
about 1/4 cup), cover with tin foil and place in
Use a peeler, make Gruyere cheese curls.
take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
Repeat with all slices of Prosciutto.
I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.
mall bowl, whisk the milk with the egg yolks and egg
slightly overlapping layer. Sprinkle with 1/2 teaspoon of the
inutes).
Season the sauce with salt and pepper.
In
Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper.
Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.
Preheat oven to 400*, then heat milk and butter to rolling boil.
Stir in flour.
Stir vigorously over low heat until mixture forms a ball - about 1 minute.
Remove from heat and beat in eggs all at once, continue beating until smooth.
Fold in 2/3 cups cheese.
Drop dough by tablespoons full onto a greased cookie sheet to form 8\" ring.
Smooth with a spatula.
Sprinkle with remaining cheese and bake 20- 25 minutes (or) until golden.