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January 2019

Raw Food Recipes

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Tourte Milanese Recipe

Tourte Milanese recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tourte Milanese recipe  PDF


1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach
2 Garlic cloves minced
1/4 ts Nutmeg (or more)
Salt and amp freshly ground pepper 2 Lg red peppers
OMELETS 5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 ts Chopped fresh tarragon
Salt 2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg beaten
Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1 pieces and blanched. Lightly grease 8 inch springform pan. Roll out 3/4 pastry 1/4 thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside. For omelets: Lightly beat eggs, herbs and salt to taste. In 7 to 8 inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mi ture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mi ture. To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4 thick. Cut out 8 inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife. From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles, Calif.

Tourte Milanese recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
540 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Tourte Milanese recipe  PDF   Raw Food recipes RSS   Thumsb up

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1/2 c Carrots 1/4 c Onions 1/2 c Margarine or butter 1 tb Salt 1/2 ts Pepper 1/2 ts Paprika 1/3 c Flour 1 pt Milk 1 cn Cream of Cheddar soup 1 qt Chicken stock 1 ts Worcestershire sauce 1 ts Lawry's seasoning salt 1 ts MSG (optional) Chop carrots and onions e tra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a rou with the remaining butter and flour. Bring milk to a boil and thicken with the rou add the cream of Cheddar soup , chicken stock, and seasonings. Stir and simmer until hot. this should yield appro imately 2 qu...

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