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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook ...
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Crispy polenta cake: served with sauteed mushrooms, arugula, marinara and Parmesan cheese ($16) Salads House: romaine, veggies, homemade dressing of balsamic or gorgonzola vinaigrette, and bleu ...
Nice-styled red mullet An entrée involving sautéed red mullet (snapper) cooked with olives, anchovies, capers and tomatoes. [60] Salade Niçoise: Nice-styled salad A light salad dish consisting of olives, tuna, anchovies and olive oil. Socca: Chickpea crepes: A pancake made using chickpea flour and olive oil. [61] Soup aux moules: Mussel soup
Second Course: Snapper with Bone Broth, Chile de Árbol & Wild Mushrooms (Shirley) or Pan-Roasted Halibut with Fennel Dust, Mushroom Rice & Tomato Chutney (Sylva) Third Course: Poppy Seed Buttermilk Cake with Miso Butterscotch, Pistachios & Blackberries (Emily) or Plum Wine Panna Cotta with Cherries, Toasted Cashews, Tarragon & Freeze-Dried ...
Recipes for stir-fried chicken and zucchini in ginger sauce; stir-fried tofu, snow peas, and red onion in hot and sour sauce; and stir-fried shrimp, asparagus, and yellow pepper in lemon sauce. Featuring an Equipment Corner covering chef's knives and a Tasting Lab on soy sauce.
Baccalà alla lucana – Christmas dish of cod and red peppers from Basilicata, Italy; Baccalà alla vicentina – Venetian food dish; Bolinhos de bacalhau – Portuguese and Brazilian dish of fish balls; Brandade – Emulsion of salt cod, olive oil, and potatoes; Esgarret – Valencian cod dish; Esqueixada – Catalan fish salad
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