|The Rituals of Dinner|
|by Margaret Visser|
With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals.
1 - 10 of 99 for baguette
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In France, a baguette can only contain ... the loaves on a rack. These loaves freeze well and may be reheated in a 375°F oven for 5 minutes before serving.
I use a ... pieces. Form a baguette from each piece ... 350 degrees and check at 5 minute intervals for a nice hollow "thump." Cool as usual on wire racks.
Begin by preparing ... handle. Assemble the baguettes already opened diagonally, ... salt. In this case, a unsalted ricotta cheese should be preferred.
Cut out the 2 ends of a baguette bread (12" long ... lettuce leaves, close and press-heat the sandwich. It is also quite good at room temperature. (Venezuela)
Heat olive oil and add the garlic. Saute. Add thyme, the cream and little stock. Add salt, pepper and blue cheese. Add the bread and the Parmesan ...
Place baguette slices on cookie ... top of each one. Top with pecan half. Place back on cookie sheet. Bake until cheese melts slightly, 1 minute. Enjoy.
In a large bowl dissolve yeast, sugar, salt and warm water. Let stand 10 minutes. Stir in 4 cups flour. Turn out onto floured surface. Lift and turn ...
In a pan combine the water, butter, sugar and salt. Warm over low heat, stirring, to a temperature between 105 and 115 degrees (test it with a candy ...
In large bowl ... up dough into baguette shape. Repeat with ... and bake for 20 minutes. Cool slightly before serving. Cool for an hour before freezing.
Preheat oven to 350 degrees. In a small bowl blend together oil, cheese, and parsley. Cut rolls into 4 slices, almost through to bottom. Open and ...
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