In a large bowl whisk egg yolk, eggs, heavy cream, grated goat cheese, Parmigiano-Reggiano, fresh thyme, and chives. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.Sauvignon Blanc which goes well with goat cheese but a nice chardonnay also works well.
When you prepare this pie you have to have patience because you have to allow the dough to rest and rest but in the mean time you can prepare the other ingredients. This is a time consuming recipe, but the results are worth the preparation. The crust is an amazing combination of flour, cornmeal and cheese.
A fantastic salad!! This dish is great: healthy, light, and super flavorful. I was really surprised at the amount of flavor this dish had and was pleasantly surprised. It’s easy, affordable and well balanced in nutrition.
pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Wow ! This soup is amazingly good. I can actually taste the sweetness of the broccoli, creamy and smells really good. This is the first time that it did not smell hydrogen sulfide when it’s cooked. Adding baking soda eliminated that smell.
It’s so great to have another way to prepare broccoli.You can taste the infused rosemary and complemented the broccoli.
I thought this was delicious and such a pretty presentation. The surprise ingredient for me was the addition of pine nuts since I had never had spinach pie with pine nuts before but the texture of the crunch in that creamy mixture was delightful!
French side dish recipes for traditional side dishes vary from grains to legumes to vegetables. While they are typically small in portion size, they are always big on flavor. Creamy white beans mixed with garlic and herbs from Provence make this purely French recipe of herbed beans Provencal perfect for any meat.
Spanakopita is Greek snack made with buttery phyllo pastry composed of spinach, onions, dill, feta cheese and egg. The filling is wrapped or layered in phyllo pastry with butter, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.
Delicious! Thick, rich, and creamy! Next time I will make a big batch for leftovers. I’m so glad that winter is here because it gives me an excuse to make this soup again. I love mushrooms and this is probably the best mushroom soup I’ve had and definitely the best I’ve made.
This recipe is decadent to say the least. The parsnips come out smooth and creamy.
The dish is creamy and rich. I would decrease the amount of broth and use a little more heavy cream. I think the sauce should be thicker. This is one dish I may re-visit one day and see what I can do to make it better.
Excellent flavours, simple ingredients that bring different layers of complex texture. The sourness of the vinegar is balanced by the sweetness of onions along with the spiciness of red pepper flakes to come through. Simply a healthy appetizer. This recipe is quick and easy.