Ceramic and Driftwood Utensils from Coastal California : Remodelista
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Fresh Parmesan cheese. There is no better substitute. Fresh is best. this famous Italian cheese has been produced from unpasteurised cow’s milk in the area around Parma and Reggio Emilia in Northern Italy. So good!

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Stamped Butter Knives, Butter Knives, Hand Stamped Knives, Silver Knife Set, Spread Love, Cheese Knives, Cheese Spreader, Stamped Knife Set

Stamped Butter Knives, Butter Knives, Hand Stamped Knives, Silver Knife Set, Spread Love, Cheese Knives, Cheese Spreader, Stamped Knife Set

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Beautiful beaded cheese knives for dinner parties! at #Art_Vintage4Lynn #Ebay to buy click image #PotteryBarn #ButterKnives #BohoKitchen #Party #DinnerParty #HostessGifts #NewYearsEveParty #CheeseBall #Cheese #BohemianKitchen

Beautiful beaded cheese knives for dinner parties! at #Art_Vintage4Lynn #Ebay to buy click image #PotteryBarn #ButterKnives #BohoKitchen #Party #DinnerParty #HostessGifts #NewYearsEveParty #CheeseBall #Cheese #BohemianKitchen

Salers - a French semi-hard cheese from the volcanic region in the mountains of Auvergne, central France.
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Wooden cheese knife that will cut through hard cheese too.  Perfect for a cheese board by B EN T Art & Accessories www.BENTartaccessories.etsy.com

Wooden cheese knife that will cut through hard cheese too. Perfect for a cheese board by B EN T Art & Accessories www.BENTartaccessories.etsy.com

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the…

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the…

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