Larous - Larousse on Cooking

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For more information about Wiley products, visit www.wiley.com . Library of Congress Cataloging-in-Publication Data Larousse de la cuisine. English Larousse on cooking / [translation, Zachary R. Townsend]. p. cm.

Includes index. ISBN 978-1-118-34996-0 (cloth); 978-1-118-38816-7 (ebk.); 978-1-118-38817-4 (ebk.) 1. Cooking. I. Larousse (Firm) II. III. III.

Title: On cooking. TX714.L371513 2012 641.5--dc23 2012004739 Originally published in French as Petit Larousse Cuisinier by Editions Larousse. Printed in Spain by Graficas Estella, Estella 10 9 8 7 6 5 4 3 2 1 Hors doeuvre Caroline Faccioli coll. Larousse (styling Sabine Paris) Two-tomato and avocado verrine MAKES 12 VERRINES (2-OZ. GLASSES) PREPARATION: 20 min Guillaume Czerw coll. Larousse (styling Alexia Janny) 2 ripe avocados 1 white onion, peeled juice of 1 lime juice of 12 lemon 1 tsp.

Cayenne pepper a few cilantro leaves a few mint leaves plus more for decoration 7 oz. tomatoes 1 tbsp. paprika 4 tbsp. olive oil 14 oz. sun-dried tomatoes a handful of alfalfa sprouts (optional) salt, freshly ground black pepper Cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Cut the onion into quarters.

In the bowl of a food processor, blend the avocado, onion, lemon and lime juice and Cayenne pepper until smooth; season with salt then refrigerate. Chop the cilantro and mint leaves. Cut the tomatoes into small dice and mix them gently with the paprika, olive oil and herbs; season with salt and pepper. Finely dice the sun-dried tomatoes. Place a layer of the tomato mixture in the bottom of twelve 2-ounce glasses, followed by a layer of the avocado mixture then finishing with a layer of the diced dried tomatoes. Caroline Faccioli coll. Caroline Faccioli coll.

Larousse (styling Sabine Paris) Puff pastry sticks wrapped in prosciutto MAKES 24 Puff Pastry Sticks PREPARATION: 15 min FREEZING: 20 min COOKING TIME: 20 min 12 oz. emmental cheese 1 pre-prepared puff pastry sheet, approximately 8 oz. 3 tbsp. cumin seeds 3 tbsp. sesame seeds 1 egg yolk 12 thin slices prosciutto Grate the emmental. Unroll the puff pastry sheet onto a floured work surface and cut it into 12 strips, each 12 inch wide, then cut each strip in half.

Twist each strip several times; they should be approximately 4 inches long. Arrange the strips on a sheet of parchment paper and sprinkle one-third of them with the cumin seeds, one-third with the sesame seeds and the final third with the grated emmental. Place in the freezer for 20 minutes. Preheat the oven to 400 F. Arrange the breadsticks on a baking sheet and brush them with the lightly beaten egg yolk. Bake for 20 minutes until golden.

Place them on a rack to cool then wrap them in the prosciutto slices. Serve at room temperature. Caroline Faccioli coll. Larousse (styling Sabine Paris) Mini puff pastry cheese pinwheels MAKES 24 PINWHEELS PREPARATION: 20 min FREEZING: 30 min COOKING TIME: 12 min 7 oz. emmental cheese 7 oz. each 1 egg yolk Grate the emmental. each 1 egg yolk Grate the emmental.

Mash the roquefort with a fork. Unroll the puff pastry sheets and trim the edges to make them square. Spread the roquefort over the entire surface of the first square then roll it up tightly. Sprinkle the grated emmental over the entire surface of the second square then roll it up tightly. Place both rolls in the freezer for 20 minutes. Line a baking sheet with parchment paper.

Remove the rolls from the freezer then cut them into slices approximately 14 inch thick. Place them on a baking sheet. Preheat the oven to 400 F. Mix the egg yolk with 1 teaspoon of water then brush the egg wash over each roll; place back in the freezer for 10 minutes. Bake the rolls for 12 minutes. Caroline Faccioli coll.