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Cuisinette Recipes

 

Discover our most appreciated recipes!

Category:  SALADS

This is a great appetizer recipe.

 

*This dish can be made one day in advance. Refrigerate and bring to room temperature before serving.

Category:  ENTREES

In the immortal words of Sophi Dahl from "Miss Dahl’s Voluptuous Delights "stolen, stolen, stolen...from the old Joy of Cooking".  My mother used to serve these to her grandchildren for Easter when they hunted for eggs, and they were a huge hit with the Italian guests at Tatiana’s wedding.

Category:  SAUCES AND SALSAS

This makes a wonderful condiment for chicken salad or for stuffing deviled eggs. I served it with chilled poached chicken and finely sliced fennel.

Category:  COOKIES and BROWNIES

Delicious sugar cookies, perfect for decorating!

Category:  CANDIES and TRUFFLES

This is a riff on a recipe from Pile Ou Face in Paris.  Xocopili is a spicy chocolate invention of Frederic Bau from Valrhona.  It is made from 72%Venezuelan chocolate mixed with pimente d’esplette, cardamom, cumin, curry, paprika and salt.  Oh yes some sugar too.  These  can be done several hours in advance and then baked at the last minute.

Category:  ENTREES

We have happily adapted this recipe from a must-have cookbook titled Pure Simple Cooking by British food writer Diana Henry.  It will serve 4-6 very happy eaters.

Category:  SALADS

Delicious and easy to prepare.  

Category:  APPETIZERS

Adapted from Serena Santalomazza's recipe via quaderni golosi

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.

Nancy

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