PÃ¢TES AU GRATIN RECETTES RECIPE
Provided by: Martha Stewart
Yield: Serves 6
|1 cup heavy cream|
|Coarse salt and freshly ground black pepper|
|3 pounds russet potatoes (three 1-pound potatoes if possible)|
|5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes|
|2 fresh thyme sprigs|
|2 cloves garlic, skin-on, lightly crushed|
|Minced fresh chives|
- Preheat oven to 350 degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
- Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.
LEMON PASTA RECIPE | BON APPÉTIT
Provided by: Molly Baz
Yield: 4 servings
|12 oz. spaghetti or other long pasta|
|¾ cup heavy cream|
|6 Tbsp. unsalted butter|
|3 oz. finely grated Parmesan (about ¾ cup)|
|Freshly ground black pepper|
- Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
- Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
How to prepare pâtes non aromatisées?
Si vous utilisez des pâtes non aromatisées, ajoutez les graines de fenouil en faisant cuire les saucisses et ajouter du poivre blanc moulu au goût. Preparación 1Hierva una olla grande de agua con sal. 2Fría la salchicha en una sartén, agregue el ají y el tomillo.
What is the difference between Disques and recettes?
Les disques à façonner se fixent à la machine à pâtes pour créer les différentes formes de pâtes. Les disques à façonner inclus avec la machine à pâtes peuvent différer d’un pays à l’autre. Les recettes suggèrent une forme précise et un disque approprié, mais il est toujours possible d’utiliser une autre forme pour faire la recette.
How do you cook 6 Pates?
The name in French is six pates, which translated in English means 6 doughs. In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
What do you serve with Pate?
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread. Tender, braised pork butt is seasoned with cinnamon and clove and shredded in this French-Canadian favorite. Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver!