Tag Archives: flour

Potato Gnocchi with Gorgonzola Sauce

Posted on May 12, 2014 by Cat

By Cat, June 2009 (Photo collage, right, from Wikimedia Commons) Gnocchi are a cross between pasta and dumpling. Perhaps the best known are potato gnocchi, but they can be made from a variety of ingredients, including semolina, wheat flour, or bread … Continue reading →

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Béchamel Sauce & Variations

Posted on May 11, 2014 by Cat

  By Cat, Nov 2007 (Photo, right, from Wikimedia Commons; by User AlMare) See also: 1. Casserole Menu; 2. Mediterranean Menu; 3. Pastitsio (Greek Pasta Casserole); 4. Moussaka (Greek Lamb Casserole) Includes: 1. Basic Béchamel (White Sauce); 2. Béchamel with Egg; 3. Mornay Sauce (Béchamel with Cheese); 4. Soubise (Béchamel with onion); 5. Country Gravy Béchamel is a basic white sauce … Continue reading →

Posted in Dairy, Eggs, Fat or oil, Flour, Herbs, Onion family, Pork, Spices, Uncategorized | Tagged , , , , , , | Leave a comment

Lavash (or Lavosh): Armenian or Turkish Flatbread

Posted on May 4, 2014 by Cat

By Cat, Jan 2008 (PHoto, right, from Wikimedia Commons Includes: See also: 1. Lefse – Potato Flatbread from Scandinavia; 2. Breads & Rolls Menu; 3. Flatbreads: Note on Ingredients & Equipment; 4. Wheat (about) (includes white, whole and semolina flour); Other sites: 5. Lavosh (Armenian Cracker Bread (3)); 6. Lavosh (4) … Continue reading →

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R’ghayaf (Moroccan Semolina Flatbread)

Posted on May 4, 2014 by Cat

By Cat, Jan 2008; updated May 2014 (Photo, from Moroccan Food.About) Includes: 1. Types of R’ghayaf; 2. Moroccan Semolina Flatbread – I; 3. Moroccan Semolina Flatbread – II See also: 1. Pita (Middle Eastern Flatbread); 2. Naan (Traditional Indian Tandoori Flatbread); 3. Breads & Rolls Menu; 4. Flatbreads: Note … Continue reading →

Posted in Baked, Flour, Griddle, Leavening, Nuts and seeds, Spices | Tagged , , , , , | Leave a comment

Sourdough Focaccia (Italian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Focaccia See also: 1. Traditional Focaccia (Italian Flatbread); 2. Potato Focaccia; 3. Breads & Rolls Menu; 4. Flatbreads: Note on Ingredients & Equipment Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last … Continue reading →

Posted in Baked, Fat or oil, Flour, Herbs, Leavening, Sourdough, Sweetener | Tagged , , , | Leave a comment

Potato Focaccia

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Potato Focaccia See also: 1. Traditional Focaccia (Italian Flatbread); 2. Sourdough Focaccia; 3. Breads & Rolls Menu; 4. Flatbreads: Note on Ingredients & Equipment Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last 10 to 15 … Continue reading →

Posted in Baked, Fat or oil, Flour, Herbs, Leavening, Root Veggie, Sweetener | Tagged , , , | Leave a comment

Chapati (East-Indian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Indian Food About.com) Includes: 1. Rye Chapati Experiment; 2. Sourdough Chapati Recipe See also: 1. Naan (Traditional Indian Tandoori Flatbread); 2. Flatbreads: Note on Ingredients & Equipment; 3. Breads & Rolls Menu Chapati comes from India, as does … Continue reading →

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Traditional Focaccia (Italian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last 10 to 15 years, because of the increasing popularity of Italian foods.  Like other flatbreads, it … Continue reading →

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Naan – Traditional Indian Tandoori Flatbread

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Naan is a flatbread common in all of Central Asia, including Iran, Afghanistan, Pakistan and India. It is very similar to pita, but made with yogurt and brushed with melted butter or … Continue reading →

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Tarte Tatin (Upside-down skillet tart)

Posted on April 28, 2014 by Cat

By Cat, May 2009 (Photo, right, from Wikimedia Commons Includes: 1. Tarte Tatin See also:  1. Pie & Tart Crusts, Pastry; 2. Pies, Tarts, Turnovers This is an amazingly wonderful treat after picking apples in the fall; rich with apple, caramelized sugary juices, and rich pastry. … Continue reading →

Posted in Apple, Pear, Baked, Citrus, Dairy, Eggs, Fat or oil, Flour, Pastry, Simmered, Sweetener | Tagged , , , , , , , , | Leave a comment