INA GARTEN PARIS RECIPES

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CHEESE STRAWS RECIPE | INA GARTEN | FOOD NETWORK



Cheese Straws Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 22 to 24 cheese straws

Number Of Ingredients 9

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  • Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

MUSSELS IN WHITE WINE RECIPE | INA GARTEN | FOOD NETWORK



Mussels in White Wine Recipe | Ina Garten | Food Network image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

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CHEESE STRAWS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category appetizer
  • Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
See details


MUSSELS IN WHITE WINE RECIPE | INA GARTEN | FOOD NETWORK
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category main-dish
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
See details


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