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    You are in: Home / Cookbooks / ZWT-8-France
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    16 recipes in


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    The most popular version of Gazpacho is chilled, fresh tomato soup. But in Spain, many times the base is served hot, with meatballs or chicken or even grapes! Regardless of the temperature, all Spanish gaspachos do contain vegetables and garlic. Posted for ZWT.

    Recipe #369687

    Recipe is from my "Joy of Eating French Food" cookbook. Posted for ZWT-8-France.

    Recipe #482744

    A Cooking Light appetizer. I love gruyere cheese -- it has such a delicious nutty flavor and it is wonderful with potatoes; not to mention, puff pastry.

    Recipe #468510

    Recipe is from my "Joy of Eating French Food" cookbook. Posted for ZWT-8-France. Simple to make and big results on flavor.

    Recipe #482750

    This recipe uses sourdough bread along with the tomatoes and crumbled goat cheese or feta cheese. This dish can be baked and served immediately or assembled and refrigerated overnight before baking.

    Recipe #465060

    Recipe from Cooking Light. A nice hearty, yet meatless, dish.

    Recipe #470049

    A unique twist on the traditional potato gratin as this recipe uses ricotta cheese along with cream and a combo of gruyere and parmesan cheese. Not an everyday dish, but certainly a great holiday or celebration dish.

    Recipe #475421

    A simple, sophisticated side dish for any type of meat. Recipe is from Tyler Florence.

    Recipe #480524

    A recipe from Gourmet Magazine. The mustard-herb butter gives a lemony pop to the meatiness of the fish, while the French green lentils add a unique texture that regular brown lentils just don't have. Posted for ZWT-8 France.

    Recipe #482239

    Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.

    Recipe #482250

    This dish sounds absolutely delicious with the gruyere cheese and herbs. Can't wait to try this recipe.

    Recipe #467388

    A Cooking Light appetizer which incorporates sun-dried tomatoes and kalamata olives on puff pastry.

    Recipe #468512

    A Cooking Light take on the classic Croque Monsieur. Sounds delicious.

    Recipe #480929

    Recipe posted in Epicurious, April, 2012 - recipe from Jacques Pepin. Posted for ZWT 8 - France. (boiling time for potatoes is estimated as none was given).

    Recipe #482256

    From Bon Appetit. The recipe states that these savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semi-soft melting cheese such as Gruyere or Fontina with any hard cheese such as Asiago, Parmesan or Manchego. Posted for ZWT 8 - France.

    Recipe #482264

    Recipe from Bon Appetit, 2011 - these little citrus-scented cakes cook in just 10 minutes. Prep time does not include chill time. Posted for ZWT - 8 - France.

    Recipe #482269

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