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January 2019

Easy Bread Recipes

Chocolate Recipes

Chocolate and Chestnut Loaf

Chocolate and Chestnut Loaf Recipe
15 1/2 oz Can unsweetened chestnut Puree 6 oz Unsalted (sweet) butter 4 oz Castor sugar (v. fine grai...

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Jerusalem Artichoke with Goat Cheese Recipe

Jerusalem Artichoke with Goat Cheese recipe and other easy bread 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 Jerusalem Artichoke with Goat Cheese recipe  PDF


2 lb Jerusalem artichokes, peeled
1 oz Butter
1 tb Flour
1 c Milk, scalded
1 Goat cheese log
1 Egg yolk
pn Nutmeg Salt and pepper 1 tb Bread crumbs
Thickly slice jerusalem artichokes, and cook in salted water until soft. Drain. Make a bechamel sauce using the butter, flour and milk. Thicken for 15 minutes, mi ing occasionally. Add the goat cheese, mi until
melted and blended in the sauce. Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and pepper. Preheat oven to 400 F (200 C). Lightly oil a small oven proof baking pan, and coat with bread crumbs. Arrange the jerusalem artichoke slices in one layer. Spread the goat cheese mi ture on the jerusalem artichoke layer. Sprinkle additional bread crumbs, and bake 15 minutes or until golden.

Jerusalem Artichoke with Goat Cheese recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
364 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Jerusalem Artichoke with Goat Cheese recipe  PDF   Easy Bread recipes RSS   Thumsb up

2019 Best Cooking Recipes

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Pumpkin Biscuits

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Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » January 2019   Risotto recipes RSS   Thumsb up

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