Search results
Results From The WOW.Com Content Network
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans [1] ("Ravioli of Romans"), are a French regional speciality , similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley.
Get the Cacio e Pepe recipe. PHOTO: ROCKY LUTEN; FOOD STYLING: BROOKE CAISON. Chickpea Broccoli Alfredo Skillet.
Pommes dauphine, sometimes called dauphine potatoes, [1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).
Coat of arms of the Dauphin of France. Arms of the Dauphin of France, depicting the fleur-de-lis and the dolphin.. Dauphin of France (/ ˈ d ɔː f ɪ n /, also UK: / d ɔː ˈ f ɪ n, ˈ d oʊ f æ̃ / US: / ˈ d oʊ f ɪ n, d oʊ ˈ f æ̃ /; French: Dauphin de France [dofɛ̃ də fʁɑ̃s] ⓘ), originally Dauphin of Viennois (Dauphin de Viennois), was the title given to the heir apparent ...
The Dauphiné (UK: / ˈ d oʊ f ɪ n eɪ, ˈ d ɔː f-/ DOH-fin-ay, DAW-, US: / ˌ d oʊ f iː ˈ n eɪ / DOH-fee-NAY, [1] French:; Occitan: Daufinat or Dalfinat; Arpitan: Dôfenât or Darfenât), formerly known in English as Dauphiny, is a former province in southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more