PURSLANE RECIPES RECIPES

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BAKED RACLETTE RECIPE | INA GARTEN | FOOD NETWORK



Baked Raclette Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 50 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

1 pound fingerling potatoes
Kosher salt and freshly ground black pepper 
Good olive oil 
8 ounces chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally 
1/3 cup dry white wine, such as Chablis 
8 ounces cold raclette cheese, rind removed and thinly sliced 
6 to 8 sprigs fresh thyme 
12 cornichons, sliced in fans 
Crusty French bread and Dijon mustard, for serving 

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
  • Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
  • Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

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Purslane is a succulent annual trailing plant that grows in many countries because it thrives in poor soil. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any …
From ediblewildfood.com
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Purslane is tart and a little salty, making it a great addition to salads and other dishes. It can be eaten raw or cooked. When added to soups and stew, it thickens the broth nicely.
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For a whole host of additional purslane recipes—including pickled purslane and verdolago con queso—check out this horticulture page at Texas A&M University. Medicinal Uses of Purslane. Purslane …
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PURSLANE: PICTURES, FLOWERS, LEAVES & IDENTIFICATION ...
Purslane is a succulent annual trailing plant that grows in many countries because it thrives in poor soil. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. It is also antibacterial, antiscorbutic, …
From ediblewildfood.com
See details


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Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a …
From allrecipes.com
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HOW TO IDENTIFY PURSLANE: A NUTRITIOUS AND EDIBLE WEED ...
For a whole host of additional purslane recipes—including pickled purslane and verdolago con queso—check out this horticulture page at Texas A&M University. Medicinal Uses of Purslane. Purslane is regarded as a cooling herb and is suggested for help …
From dengarden.com
See details


SLOW-COOKER PORK POSOLE RECIPE | EATINGWELL
Mexican pork posole is the perfect dish to serve to a crowd. It's hearty, comforting and full of well-loved ingredients. Mashing some of the beans and hominy thickens the slow-cooker posole and releases more of their earthy flavor. For a twist, substitute thinly sliced …
From eatingwell.com
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And RECIPE.TV wants to FEED that passion! Check back frequently and find amazing recipes from our chefs all over the world. Be sure to watch RECIPE.TV… check your local listings for the channel in your neighborhood!
From recipe.tv
See details


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Browse Maggie Beer's range of recently added recipes, including seasonal dishes, Gluten Free recipes, Vegetarian recipes, and many of Maggie's classics.
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CURED SALMON RECIPES - GREAT BRITISH CHEFS
Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the winning combination of dill and mustard.
From greatbritishchefs.com
See details