Though this dish was originally conceived for sole, any mild white-fleshed fish will do. In fact the sauce would also stand up to a more robust fish as well. 1 grapefruit 1 tablespoon butter 2 sole fillets, about 5 or 6 ounces each Kosher salt, freshly ground black pepper and …
All About Broccoli Roasted shallots and mushrooms add another dimension to steamed broccoli. 4 large shallots, peeled and halved 4 ounces whole mushrooms Olive oil spray 1 large bunch broccoli, about 1-1/2 pounds 1-1/2 tablespoons olive oil 1/4 to 1/3 teaspoon ground nutmeg Kosher salt and freshly ground black pepper …
All About Broccoli Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites. 1 large bunch broccoli, 11/4 to 11/2 pounds Kosher salt Butter flavor spray 3 tablespoons plain bread crumbs 1/2 red bell pepper, roasted, seeded and peeled as in Hot …
All About Broccoli This is a fast and healthful dish to feed four people. Serve it with crusty Italian bread and a simple, light red wine such as a dolcetto or a barbera. 1 large bunch broccoli, about 1-1/2 pounds 21/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper …
All About Broccoli Normally, bagna cauda is a nutritionist’s nightmare what with loads of oil and cream. But this version uses only a small amount of oil and evaporated skim milk instead of cream. 1 large head broccoli 1 tablespoon extra virgin olive oil 4 cloves garlic, minced 4 anchovy …
Comforting, hearty one-pot dishes for chilly winter days This article first appeared in the Wine Spectator. Recipe for Pot Roast With the possible exception of bread baking, nothing fills up the house with welcoming aromas better than meat stews like beef bourguignonne gently simmering on the stove or lamb shanks with …