La Cuisine - The Cook's Resource



          Category:  APPETIZERS

          These are great fun for kids to make and eat. They can be made whatever size and shape you want.

          Category:  APPETIZERS

          You should probably double the recipe, as this perfect pairing with cocktails will disappear very quickly!!

          Category:  APPETIZERS

          This is from the Italian version of Cucina Italiana.  It is worth getting their app, as they have some terrific recipes that you just don't see in the US.  And they can be very easy.  I prefer using Panko which, for this recipe, I throw in a blender to make it a bit finer.  But if you have made your own bread crumbs, that will work out fine as well. If you have whites from extra large or jumbo eggs, then just use two whites

          I make these ahead, freeze on a sheet  and then keep them in freezer bags.  Deep fry them straight from the freezer.  You can fry in a non EVOO olive oil or-my preference-grapeseed oil.  Grapeseed oil has a very high burn point so it can be filtered and used several times for frying. You can also use half olive oil and half grapeseed oil. 

          These can be served hot or at room temperature. This recipe can be easily doubled.


          Category:  APPETIZERS

          This recipe has converted non-tuna lovers. It makes a wonderful appetizer or picnic treat.

          Category:  APPETIZERS

          I was taught to do this recipe over 30 years ago by Mary Bond, a remarkable American woman who attended the Cordon Bleu in Paris in the 1950s for 3 years, full time. She was one of 3 Americans to be awarded the prestigious Grand Diplome from its chef, Charles Narces. NPP


          This recipe is the best spiced nut recipe ever. It comes from Joanne Chang's Flour, too

          Category:  APPETIZERS

          This dish can be served as an appetizer or entree!

          Category:  APPETIZERS

          Suppli make a great first course or if made smaller can be popped in the mouth with drinks.  You can use leftover risotto to make this dish as well.  After being formed, they can be frozen and then fried right before serving. 

          We use the Beretta Carnaroli rice which is used in many restaurants for risotti.  It is creamy, but holds up much better than Arborio.  If you use our Panko, grind it fine in a blender.  Panko is a crisp crumb which does not get soggy.  Use a light chicken stock for the risotto base.  More Than Gourmet’s Glace de Poulet Gold is a great choice if you don’t make your own.  The  Microplane cheese rasp will give you the lightest grated Parmesan. 

          Category:  APPETIZERS

          Adapted from Serena Santalomazza's recipe via quaderni golosi

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