Ingredients: 4 vine-ripened tomatoes 12 baby gourmet potatoes 4 medium fillets of fresh snapper 1 cup fresh arugula For Vanilla Saffron Aioli 1 tablespoon white wine vinegar 1/2 teaspoon ground New Zealand or regular saffron 1 vanilla pod or 1 teaspoon of vanilla extract 1/2 teaspoon fine salt 1 egg yolk 6 oz. grape seed oil For Lemon Caramel 1/2 cup sugar 2 tablespoons water 1/2 teaspoon salt Juice of 1 lemon Directions: Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split. Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy. In a large pan, fry the snapper (sprinkled with…
Cooking Tips
-
Braising 101
The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat.....
-
Tips for Selecting the Right Beef Cuts
When we stand at the butchers counter, most of us may wonder what is the difference between a top....
-
Cooking With Eggs
We use eggs in so many recipes. They are a staple in the kitchen. An egg can be cooked....
Popular articles
Dessert Recipes
-
New York Style Cheesecake
Ingredients: 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream....
-
Classic Chocolate Chip Cookie
Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of....
-
Brownie Cupcakes
The allure of the cupcake has gone beyond children’s party fare. All the world, it seems, has a passion....