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Macaroni Milanaise

This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people. It serves well as a main dish, though, particularly if you double the recipe. Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary….

Stuffed Baby Pumpkins

Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois. She likes to serve white baby pumpkins stuffed with spinach and cheese. Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary. But they make a dramatic side dish…

Potato and Swiss Chard Gratin

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. Ingredients Salt 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes…

Mushroom Tart

If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling. Ingredients 1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe) 2 cups mushroom ragoût 3 eggs ½ cup low-fat or whole milk (3/4 cup if using a 10-inch crust) 2 ounces Gruyère,…

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