Where did Potage Parmentier originate from? Antoine Parmentier was a young, trained chemist. Not able to open his pharmacy. Therefore, he decided to join the army and was sent to Hanover in 1757.

Sweet, creamy, and naturally delicious—this Japanese-style Fresh Corn Potage is made with just a few whole ingredients and no added sugar, flour, or bouillon! Using fresh corn, onion, and milk ...

Directions Tapenade: Put the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic in a food processor. Pulse until combined but still chunky. Add the fresh herbs and pulse again. Set ...

New Music May 19, 2018 1:54 PMBy Peter Helman Tricot – “Potage” & “On The Boom” New Music May 19, 2018 1:54 PMBy Peter Helman ...

Ingredients 24 pieces cleaned (debearded) fresh mussels 24 pieces scrubbed and purged fresh little neck clams 1 lb calamari tubes only (opened flat and sliced into very thin strips resembling ...

The first part is easy: use any combination of chicken and beef stock -- or use bouillon -- to achieve 2 cups of liquid in the saucepan. Turn on the burner to simmer, adding the carrots, onion and ...

Tricot Splatters Paint Onto Brightly-Colored 'Potage' May 22, 201810:30 AM ET Lars Gotrich YouTube ...

Ingredients 2 tbsp olive oil 1 onion, diced 1 carrot, dice 2 stalks celery, diced 250 g speck, diced 1 bay leaf 3 sprigs thyme ½ cup Puy lentils, rinsed 450 g mixed mushrooms, roughly chopped 1 ...