go to page 1   

Appetizer main page

Goat cheese gratin
Grilled vegetable stacks
Ham and cheese toast
Ham aspic with egg salad and avocado
Herbed spinach-ricotta srudel
Lima bean appetizer
Marinated goat cheese crostini
Mushrooms à la grecque
Onion pie
Pasta roll with three cheeses
Polenta a la Romaine
Puff pastry rochoises
Roasted tomatoes and red peppers
Red pepper mousse
Spinach-feta strudel
Stuffed artichokes
Stuffed cabbage leaves
Stuffed pancakes au gratin
Talmouses
Tomato aspic
Tomato pie wiht polenta crust
Vegetable and chicken terrine
Vegetable flan
Vegetable frittata
Wild mushroom, leek, and cheese tartlets
Wild mushroom and leek beggar's purses
Quiches:
Quiche Andalouse
Leek quiche with three cheeses
Quiche lorraine
Tomato Romano quiche
Vegetable quiche

go to page 1   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

RED PEPPER MOUSSE

Serves: 6

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.