In My Kitchen: A Cookbook [Index]
Entree: Pesto Pasta (shapes or stuffed); garnish: parmesan Technique: White Sauce (aka bechamel) Technique: Cheese Sauce Entree: Pasta, Tomato Sauce, Pesto Bechamel Entree: Pasta; Cheese Sauce with Parmesan and Peas; (fettucini or tortellini) Variation: add goat cheese Technique: Lasagne Entree: Lasagne with Mushroom and bechamel Variation: add goat cheese to bechamel, melt Technique: Plain Rice Accompaniment: rice seasoned with onion, mushroom Entree: bell peppers stuffed with rice seasoned with onion, cheddar Variation: add spinach to rice Variation: replace all or half of the cheddar with goat cheese Technique: Pie crust Technique: Quiche Entree: Quiche with Onion and Goat Cheese; accompany: toast; Salad with Pear, goat cheese and mustard vinegrette Variation: Quiche with spinach and cheddar Variation: Quiche with mushroom and cheddar Variation: Mustard sauce Entree: mustard sauce over green beans, with cous cous; Variation: add tofu Variation: substitute spinach for green beans Breakfast: sliced hardboiled eggs on toast (or beaten biscuits, or english muffins) with mustard sauce Accompaniment: Scalloped Potatoes Accompaniment: Steamed Spinach with mustard sauce Accompaniment: Steamed Carrots with maple syrup and butter Technique: vegetable stew (saute in oil and/or butter; add flour; add water; reduce) Grilled Cheese Sandwiches Accompaniments: Pickles, Fries, Salad Technique: Vinegrette dressing Accompaniment: Salad with Pear, goat cheese and mustard vinegrette Accompaniment: Salad with warm onion and mushroom Variation: Wilted salad with warm onion and mushroom Equipment: medium-sized chefs knives with sharp straight blade; finely-serated tomato knife; bread knife with broad serations Equipment: heavy cookpots, pref Calphalon Equipment: Cuisinart