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A mobile phone Gruyere
2008-05-12 10:45:00 This concept is amazing, this mobile phone has lost his keys. And if instead of pressing keys on enfonçait fingers to dial the number? More no excuse for mistaking key in this case!
By: Mobspecs
Kicked Up Grilled Cheese
2008-01-30 13:39:00 panino con formaggio alla griglia/grilled cheese sandwichI love grilled cheese! I love it so that, although I am not a fast food fan, I must admit Steak and Shake has a killer grilled cheese sandwich on their kids meal menu. Grilled Cheese Sandwiches also make me miss the times I cooked in a dive bar years back when I used to make myself grilled cheese and tomato or grilled cheese and roasted red pepper sandwiches all the time. Its an easy 'wich to cook on a big flat grill. Unfortunately, I am not as good with cooking them in a smaller skillet/pan. Not good with its cook time in my kitchen, I tend to ruin/char the bread. Even this sandwich turned out a little dark, but I think the key (edible) difference this time was the kind of bread I used - thicker and hardier than sandwich bread. My admiration for grilled cheese was fueled this week when I flipped through one of my new cookbooks, Make It Super Simple with G. Garvin.(I have Turn Up the Heat with G. Garvin already, so I was exci...
By: Mele Cotte
Asparagus with Gruyere (Asperges à la Gruyère) recipe
2008-01-29 09:26:00 1 1/2 pounds asparagus*1/2 teaspoon salt1/4 cup butter or margarine1/2 cup grated Gruyère or Parmesan Break off touch ends of asparagus as far down as stalks snap easily. Wash asparagus. Arrange in single layer in ungreased 11 x 7-inch dish. Sprinkle with salt. Cover with aluminum foil and bake at 350 degrees F until tender, about 25 minutes. Heat butter over low heat until light brown. Drizzle over asparagus; sprinkle with cheese. Place in oven just until cheese softens, 5 to 8 minutes. * 2 (10 ounce) packages frozen asparagus spears can be substituted for the fresh asparagus. Rinse asparagus under running cold water to separate; drain. Cover and bake for about 35 minutes.
‘Wich of the Week Grilled Gruyere With Braised Leeks
2008-01-24 01:33:00 Welcome back to ‘Wich of the Week, where every Wednesday I’ll feature a different sandwich I’ve eaten or prepared at home, complete with photos and instructions on how to re-create it.I know I just featured a vegetarian sandwich last week, but it’s been cold and rainy here in SF, and this weather makes me crave ... Related Entries: ‘Wich of the Week Estela’s “The Carrot”Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at ...‘Wich of the Week Sweet Serrano PaniniWelcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at ...‘Wich of the Week Daily Turkey DelightI spend a lot of time on YumSugar celebrating all sorts of gourmet indulgences. But it's not often enough that ...Holy Grilled CheeseRemember when the grilled cheese with the Virgin Mary on it sold for $28,000? I was totally mystifi...
Shrimp & Gruyere Puffs
2007-12-27 14:39:00 gambero/shrimp Gruyère cheese - I am a huge fan. Puff Pastry is pretty darn good as well. And shrimp? Deeee-lish! Put all three together, and I am a happy camper with a goofy grin. This dinner is a quick and easy one that will fill the room with "oohs" and "Ahhs". And, its all done within 3o minutes!(I baked 2 pastry rounds, so all the ingredients are to accomodate just the 2). First, shred ¼ cup of the Gruyère cheese. Split the cheese in half, set one half aside and divvy the second ½ of the grated cheese between the centers of the puff pastry rounds. Bake @ 400 degrees for 10 minutes . While the pastry is baking, and get 4-6 cooked shrimp prepared. (I buy the the precooked "lunch plate" from Costco and all I have to do is remove the tail and eat - or use it for recipe like this! You can keep the shrimp whole or chop them into small pieces). After 10 minutes, remove the pastry from the oven, place the shrimp on the melted cheese, and top with the cheese that was reserved earlier. R...
By: Mele Cotte
Reblochon, gruyere, chevre...ah le fromage!
2007-11-06 21:35:00 I realised I have been writing quite a bit...about cheese since I have started. I have so far included recipes using reblochon, gruyere with pumpkin, gruyere with chicory, gruyere and onions (earlier this week), and even fromage frais . It's no wonder really, since I'd rather go without chocolate than cheese for months- it's a very close second though. I realised that when I was pregnant and could not indulge in several of my favourite dishes because they use completely unpasteurised, preferably runny cheeses like reblochon for example. Anyway, it's all coming back to me as I am thinking about what to cook for dinner tonight "pour 1 personne" and can't decide between those 2 possibilities:Salade de chevre chaud (goat's cheese salad)orCroutes au fromage ("cheese crusts")*que choisir!Both are very yummy and scream comfort food a mile away. Salade de chevre chaud is a typical starter you'll find on the menu of loads of restaurants and bouchons lyonnais. Croute au fromage comes ...
Eggplant, Olive, and Gruyere Pressed Sandwiches
2007-10-18 23:06:00 This sandwich came about not through creativity, but rather because of the combination of my utter laziness and a dearth of food in my fridge. The following allowed me to pull this one off: · I made two loaves of rustic French bread the other night; one was plain and the other was loaded with rosemary and nicoise and kalamata olives. · With the exception of last weekend, the weather in Baltimore has been downright summery, so my plants are still giving me food. So I have tons of peppers and a few eggplants. · I always have good cheese in my fridge. Always. I love panini, so I decided that’s how I would put these ingredients together. I realize that the name implies that the sandwich contains Italian-ish ingredients, which is why I’m calling this one a pressed sandwich, as it has a French inflection. There’s something about this sandwich that makes it a lovely little early autumn supper – it’s slightly earthy and rich, but not so much... |
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