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Gruyere
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Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches
Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.
Say Cheese! Gruyere Gratin With Thyme
Gruyere cheese is a popular hard cheese made from cow's milk. With origins in Switzerland, it is perhaps the best known type of Swiss cheese. Gruyere is also produced in France, but according to French agricultural law, it must have holes, while the Swiss version is solid.
This Thanksgiving Make a Savory Side of Madeleine
One of the most overlooked items on a Thanksgiving table is the bread; often it is nothing more than store-bought rolls. Although I've made buttermilk biscuits in the past, this year I was looking for a bread item that can be made in advance. I was thrilled to find a creative alternative in this recipe for savory madeleine.
Monday's Leftovers: Ham, Gruyere and Caramelized Onion Frittata
Leftover ham pairs great with eggs. An elegant way to serve eggs for dinner is in the form of a frittata. Besides ham, this hearty frittata is filled with potatoes, cheese, and caramelized onions.
Come Party With Me: My Half Birthday — Menu
Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant.
Cheese Straws Two Ways — Beginner and Expert
If you're planning an Oscar-watching party, be sure to include cheese straws on the menu. An elegant and crowd-pleasing dessert (or appetizer), cheese straws are wonderful for a party because they can be made in advance. I have two recipes here, both are pretty simple.
'Wich of the Week: Grilled Gruyere With Braised Leeks
Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.
I know I just featured a vegetarian sandwich last week, but it's been cold and rainy here in SF, and this weather makes me crave soup and grilled cheese. Of course, I couldn't just bring you any old grilled cheese, so I went looking for a more gourmet version in the Roadfood Sandwiches cookbook.
Yummy Link: Leek and Gruyere Soufflé
If you are looking to improve your French culinary cooking skills, experiment with this recipe for a leek and gruyere soufflé. It puffs up into a gorgeous edible masterpiece. — 64 Sq Ft Kitchen
Definition: Gruyère
Gruyère (pronounced groo-yehr) A type of Swiss, moderate-fat cheese made from cow's milk. It has a rich, sweet, nutty flavor that is excellent for both eating out of the hand and cooking. Gruyère, with its golden brown rind and firm pale yellow interior is usually aged for 10-12 months.
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Killer App: Savory Pumpkin Puffs
With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels.
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