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policomm ray

Saffron Mussels Mariniere - 0 views

  • Moules au champagne et au safran (ou pas) - one pinch saffron threads (optional) - 1.8 kilograms (4 pounds) fresh, live mussels, about 2.5 liters (see note) - 15 grams (1 tablespoon) butter - 4 small yellow onions, about 250 grams (9 ounces), finely minced - 1 clove garlic, finely chopped - 240 ml (1 cup) dry champagne, or other dry white wine, sparkling or not - freshly ground black pepper - 2 handfuls flat-leaf parsley, snipped - 2 to 4 rounded teaspoons crème fraîche, or sour cream
policomm ray

Tuscan Tomato, Cucumber & Bread Salad - 0 views

  • Tuscan Tomato, Cucumber & Bread Salad
  • “Panzanella, little swamp, is another tomato favorite, a salad of oil, vinegar, tomatoes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry - a true invention from necessity. Since bread must be bought every day, Tuscan cooking makes good use of leftovers.” Nothing could be easier. I used 3 small tomatoes cut up in small bites, half a cucumber also cut up into small bites, minced onion, fresh local basil, 8 slices of leftover hard baguette seasoned with salt and pepper. Like many Tuscan cooks, I added the olive oil and vinegar by eye but you should know the typical ratio is 3 parts oil to 1 part vinegar. The bread was soaked in water and squeezed as dry as possible. At first I didn’t think it would taste very good but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables. It was amazing.  And it went great with a chilled bottle of Prosecco!
policomm ray

Pork Tenderloin - 0 views

  • just let it be savory There's nothing inherently wrong with pairing pork tenderloin with fruit. It just shows a collective failure of imagination that it is all anyone ever seems to want to do with this leaner, milder cut more prized for its tenderness than its flavor. As with a filet mignon, a generous seasoning of coarsely ground salt and pepper paired with high heat can transform a pork tenderloin.   temp, not time
policomm ray

Tomato Mint Salad Recipe | Cookthink - 0 views

  • 1 1/2-ounce bunch fresh mint 1/4 cup extra-virgin olive oil 1/4 cup orange juice 1 tablespoon balsamic vinegar 1 clove garlic, pressed or minced 4 to 6 (depending on size) perfectly ripe tomatoes
  • 1. Pick the leaves from the branches of mint, wash thoroughly and chop finely. 2. In a non-metallic serving bowl, mix the mint leaves with the olive oil, orange juice, vinegar, garlic, salt and pepper. 3. Slice the tomatoes and place in the dressing, turning the slices so that they are evenly coated. Refrigerate for at least 1 hour before serving.
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    Orange juice and balsamic bring out the natural sweetness of ripe tomatoes and mint perks up the whole dish.
gina syarif

Barbecued Chicken Packet - 0 views

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    A quick getaway to dinnertime bliss!
mikefallergil

Spaghetti Alla Carbonara Recipe - 1 views

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    Carbonara is an Italian pasta dish from Rome made with egg, hard cheddar, cured pork, and dark pepper. The dish showed up at its advanced structure, with its present name, in the twentieth century. The cheddar is generally Pecorino Romano, Parmigiano-Reggiano, or a mix of the two.
Fabio Pizzolitto

Best Salad recipes - 1 views

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    Read my personal recipes for salad...try, leave your comment for the other user....
pizzabites

Canned Chicken Crust Pizza Recipe - 0 views

Introduction Looking for a guilt-free, low-carb pizza option that doesn't compromise on taste? Enter the canned chicken crust pizza. This innovative twist on traditional pizza is perfect for those...

recipes food best easy cheese

started by pizzabites on 03 Jul 24 no follow-up yet
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