-
Gratin (French: [ɡʁatɛ̃]) is a
culinary technique in
which an
ingredient is
topped with a
browned crust,
often using breadcrumbs,
grated cheese, egg or...
-
Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a
French gratin of
sliced raw
potatoes baked in cream, from the Dauphiné
region in south-eastern...
-
Doria (ドリア) is a type of rice
gratin po****r in ****an.
Cooked white rice is
topped with
sauteed meat, such as
chicken or shrimp, and vegetables, then topped...
-
valleys and the
region around La Salette-Fallavaux in the
French Alps. It's a
gratin c****erole of wild
spinach and
either lasagna or crêpes. The dish acquires...
-
Forcemeats are
usually produced from raw meat,
except in the case of a
gratin.
Meats commonly used
include pork, fish (pike, trout, or salmon), seafood...
- made from
braised meat and
rendered fat,
similar to pâté)
Gratin de
blettes (spinach beet
gratin) Bœuf
bourguignon (beef
stewed in red wine) Coq au vin (chicken...
- sold in
frozen form)
gratin dauphinois,
gratin of
sliced potatoes and crème fraîche (Dauphiné)
gratin savoyard,
variant of
gratin dauphinois, with cheese...
-
Alpine flavour with
dishes such as fondue,
raclette common,
gratin dauphinois and
gratin savoyard. The
region is also
famous for its
Bresse poultry and...
- a
substantial topping of
grated cheese, put
under a
grill and
served au
gratin.
According to one writer, the
classic gratinée des
Halles transcended class...
- arugula,
vodka martini, pate Dessert:
prime rib,
amarone wine,
potato gratin,
shallot confit Contestants: Rose Kai,
Executive Chef,
Fresh Potato Factory...
