The document provides several recipes for preparing and cooking different types of seafood such as fish, shellfish, and crustaceans. The recipes include instructions for dishes like salmon glazed with orange, tuna and tomato melts, mussels spiced with red pepper flakes, and lobster salad. The document also discusses various seafood like prawns, oysters, crabs, and different fish as ingredients commonly used in coastal cuisines around the world.
There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com
There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com
Festmahl zur Trump-Amtseinführung: Die RezepteFunkeBerlin
Kurze Zeit nach der Vereidigung von Donald Trump wurde gespeist. In der Statuary Hall des Washingtoner Kapitols fand das "Inaugural Luncheon" statt. Hier die Rezepte zu dem dreigängigen Menü.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
Mark Verrochi, Co-Founder and Owner of Red Barn Coffee Roasters, taught a class at the 2016 Personal Chef Conference in Providence, Rhode Island about how to prepare and use specialty coffee.
This seminar was a comprehensive overview of the specialty coffee industry from seed to cup. It covered some history, agriculture, and the global social, environmental and economic impact of the product as a commodity on the world market. It provided some fundamentals in the challenges of starting, maintaining and growing a small business one cup at a time. Mark discussed bean selection, roasting and brewing coffee in pursuit of the perfect flavor profile.
http://www.redbarncoffee.com/
Pdf cookbook stir fried dishes healthy stir fry recipe collectionRyaaaDina
Pdf cookbook stir fried dishes healthy stir fry recipe collection
Do you want some quick and fast recipes without much ado?
You have got this!
Stir-fry recipes are healthy and take less cooking time. These 30 sizzling stir-fry recipes are great and tasty loaded with vegetables. You can enjoy the recipes as a side dish with your rice or even roti rolls.
If you want something light on your stomach or looking to lose weight, adding one of the recipes to your weekdays will get you great results. The recipes are healthy delicious because of having fewer ingredients, flavorful sauces and spices and a bunch of fresh veggies.
I have included many types of stir-fried dishes: Chinese stir-fried, chicken stir-fried, seafood stir-fried, and vegetable fried ones. You can divide your whole week's planning with the simple recipes. The choice is yours!
If any of your family members are going through cholesterol, the stir-fry recipes use less oil so that your loved ones enjoy a healthy meal at home.
Making a stir-fried meal at home is easy and takes less effort from your side. Just some chopped veggies, prepare savory and sweet sauces and sprinkle garnishing ingredients. The perfect meal is ready!
To make your stir-fried dishes more exciting, go for adding nuts, seeds, fresh ginger, seaweed, fresh herbs, and eggs on the top. Also, the sauces are essential while making the stir-fried veggies. They add sweet, salty and savory flavors to them. You can use your homemade sauces made with soy sauce, cornstarch and broth or else store-bought sauces.
The most essential vessel to make your stir-fried dishes is a wok. A classic wok can make them fast and furious.
Love stir-fried dishes? These are the quick and simple recipes to make what you love!
stir fry recipes
stir fry recipes chicken
stir fry recipes beef
stir fry recipes veggie
stir fry recipes healthy
Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. Seafood also provides essential nutrients for developing infants and children.
http://www.wellbeingart.com/category/nutrition/
Festmahl zur Trump-Amtseinführung: Die RezepteFunkeBerlin
Kurze Zeit nach der Vereidigung von Donald Trump wurde gespeist. In der Statuary Hall des Washingtoner Kapitols fand das "Inaugural Luncheon" statt. Hier die Rezepte zu dem dreigängigen Menü.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
Mark Verrochi, Co-Founder and Owner of Red Barn Coffee Roasters, taught a class at the 2016 Personal Chef Conference in Providence, Rhode Island about how to prepare and use specialty coffee.
This seminar was a comprehensive overview of the specialty coffee industry from seed to cup. It covered some history, agriculture, and the global social, environmental and economic impact of the product as a commodity on the world market. It provided some fundamentals in the challenges of starting, maintaining and growing a small business one cup at a time. Mark discussed bean selection, roasting and brewing coffee in pursuit of the perfect flavor profile.
http://www.redbarncoffee.com/
Pdf cookbook stir fried dishes healthy stir fry recipe collectionRyaaaDina
Pdf cookbook stir fried dishes healthy stir fry recipe collection
Do you want some quick and fast recipes without much ado?
You have got this!
Stir-fry recipes are healthy and take less cooking time. These 30 sizzling stir-fry recipes are great and tasty loaded with vegetables. You can enjoy the recipes as a side dish with your rice or even roti rolls.
If you want something light on your stomach or looking to lose weight, adding one of the recipes to your weekdays will get you great results. The recipes are healthy delicious because of having fewer ingredients, flavorful sauces and spices and a bunch of fresh veggies.
I have included many types of stir-fried dishes: Chinese stir-fried, chicken stir-fried, seafood stir-fried, and vegetable fried ones. You can divide your whole week's planning with the simple recipes. The choice is yours!
If any of your family members are going through cholesterol, the stir-fry recipes use less oil so that your loved ones enjoy a healthy meal at home.
Making a stir-fried meal at home is easy and takes less effort from your side. Just some chopped veggies, prepare savory and sweet sauces and sprinkle garnishing ingredients. The perfect meal is ready!
To make your stir-fried dishes more exciting, go for adding nuts, seeds, fresh ginger, seaweed, fresh herbs, and eggs on the top. Also, the sauces are essential while making the stir-fried veggies. They add sweet, salty and savory flavors to them. You can use your homemade sauces made with soy sauce, cornstarch and broth or else store-bought sauces.
The most essential vessel to make your stir-fried dishes is a wok. A classic wok can make them fast and furious.
Love stir-fried dishes? These are the quick and simple recipes to make what you love!
stir fry recipes
stir fry recipes chicken
stir fry recipes beef
stir fry recipes veggie
stir fry recipes healthy
Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. Seafood also provides essential nutrients for developing infants and children.
http://www.wellbeingart.com/category/nutrition/
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
What could be the perfect dish to go with a cup of steamed basmati or fragrant jasmine rice? A fish prepared steamed or baked and smothered with savory sauces spiced up with curry paste, red chilli and crushed garlic.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/bass-and-red-mullet-croustillants-with-potatoes
Easy food to make at home for lunch: Quick and Delicious Meal IdeasDiechen
there are plenty of easy and delicious lunch options that you can make at home. Sandwiches, wraps, salads, pasta dishes, soups, stews, and stir-fries are all simple and nutritious options that you can customize to your liking. By making your own meals at home, you can ensure that you are using fresh and healthy ingredients, controlling the portions, and saving money in the long run.
Don't be intimidated by cooking - start with simple recipes and gradually work your way up to more complex ones. Experiment with different flavors and ingredients, and don't be afraid to make mistakes - cooking is all about learning and having fun.
So next time you're looking for a quick and easy lunch, consider making one of these simple dishes at home. Your taste buds and your wallet will thank you!
Pdf cookbook the best mandoline slicer delicious recipesRyaaaDina
Pdf cookbook the best mandoline slicer delicious recipes
The versatility of the mandoline slicer makes it a must-have tool for any kitchen.
This cookbook offers 50 recipes, making it an invaluable resource for anyone who owns a mandoline slicer. People who don't own a mandoline will still find plenty of great recipes to get started - it's not difficult to make zucchini noodles or simple tomato sauce with just a sharp knife!
Get yourself this book today and start preparing mandoline recipes straight away!
Happy cooking!
mandoline recipes
mandoline recipes ideas
mandoline slicer recipes
mandoline slicer recipes healthy
MaxPeople & Rodney Employment Law CookbookTeresa Hoang
The MaxPeople and Rodney Employment Law team have put together a special Canada Day Cookbook comprised of our favourite summer recipes. Check it out for great recipes you can use all season!
MaxPeople & Rodney Employment Law Cookbook Teresa Hoang
The MaxPeople and Rodney Employment Law team have put together a special Canada Day Cookbook comprised of our favourite summer recipes. Check it out for great recipes you can use all season!
Salad usually is made up of raw vegetables.Not confined to that food group, it may include cold cooked vegetables, grains and pasta, cold meat or seafood, sweet dishes made of cut-up fruit, and even warm dishes.Salads on their own or as side dishes can be healthy and nutritious and delectable prepared the proper way.
Chocolate is particularly popular at certain times of the year, such as Easter, Valentines Day and Christmas. As such, chocolate shaped gifts are popular.
Leave the steaks out so that they are room temperature for a while before putting it on the grill. Normally you'd take the steak out of the fridge about half an hour prior to grilling. Once you place the steak on the grill and begin cooking, use tongs to make punctures within the steak to allow the juices to flow evenly.
Its origins are murky, but the most common accounts name one Antoine Amedee Peychaud, a young Creole from a distinguished French family, as the originator of the drink.
Vegetarianism has actually shown a slight decline over the last decade although statistics have shown that many people have been a vegetarian at one period in their life.
Vegans make the choice for a variety of reasons. First of all, it's better for you. Vegan diets are high in fiber and protein and low in saturated fat and cholesterol.
If you live anywhere in Danbury Connecticut, you can enjoy a Danbury pizza wherever you may be located. There are plenty of pizza outlets throughout Danbury.
People are vegetarians for many reasons, including concern for personal health and the environment, economic and world hunger concerns, compassion for animals, belief in nonviolence, food preferences, or spiritual reasons. People may become vegetarians for one reason, and then later on adopt some of the other reasons as well.
Virginias have the largest kernels and account for most of the peanuts roasted shell. When shelled, many of the larger kernels are sold as gourmet snack peanuts. Virginias are grown mainly in southeastern Virginia, northeastern North Carolina and South Carolina.
The Evidence: Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers. Source: a Columbia University study of 1,416 people, published in Neuroepidemiology, 2006.
1. Seafood Recipes
The most widespread types of seafood are prawns and shrimps. Prawn and shrimp meat makes a sweet,
delicate flavor and is a rich source of protein, calcium and antioxidants like selenium. The words 'prawn'
and 'shrimp' are often used interchangeably in restaurants, cook books and markets. This terminology
differs from nation to nation. To upsurge complications, in some regions the term prawn is used to
describe both prawns and shrimps. Prawns and shrimps bear resemblance to each other in terms of
appearance and taste. Biologically they are not the same creatures. Oysters are delicious shellfish and
the main food of a coastal area. These are rich in minerals like zinc, iron, calcium, protein, vitamins and
contain low food calories.
Oysters can be used raw or cooked. Some shellfish taste sweet, whereas others taste salted with a
melon flavor when consumed raw. One can delight oysters raw, smoked, boiled, baked, fried and
roasted. Planning of cooking oyster includes opening the shell and taking out the fleshy soft content.
People may also cook oysters in shell and consume them thereafter. These shellfish are taken from
several sources of water by tongs, rakes and divers. After gathering these, the dead shells are removed
and they are taken to the market to be sold either tinned or live.
Fish is a vigorous source of protein, and omega 3 fatty acids, that aid in protection of our health most
specially our heart. Not all fish can be eaten on a daily basis, and one must know which fish are good to
eat often, and which ones to go easy on. There are so many types of fish out there, that one can eat, but
not all fish are palatable. Fish is a multipurpose meat, that goes well with any type of spice, and thrives
in regions where each one has their own method and technique of preparing and cooking the dish.
3. Salad of royal shrimps and mesclun from Nice
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Graves blanc
Ingredients:
28 oz. of royal shrimp, 10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves), 1
oz. royal caviar (optional), 2 green onions, minced, herbs (basil, chervil, dill), aromatic vinaigrette (1 1/2
oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white wine, a spoonful of
mustard, salt, freshly ground pepper, truffle juice)
Preparation Instructions:
Shell and gut shrimps. Rinse well. Saute the tails in a Teflon frying pan with a little olive oil, until slightly
rosy. Season with salt and sprinkle with fresh thyme. In a large wooden salad bowl, mix mesclun,
chopped herbs, and vinaigrette. Arrange salad in a dome shape on 4 plates and trim with the roasted
shrimps, stems of herbs, and caviar.
4. Crayfish and Prawn Salad with Butterbeans
Servings: 4
Preparation Time: 30 minutes
Cooking Time30 minutes
Recommended Wine: Sancerre Chablis
Ingredients:
1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs.
butterbeans, mayonnaise with a shallot Court bouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1
onion, thyme, laurel, pepper, salt Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3
tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction
Preparation Instructions:
Prepare the crayfish. Cook in the court-bouillon for about 3 minutes. Remove from the court-bouillon. In
the meantime, cook the butterbeans with a bouquet of mixed greens for 45 minutes. Drain. Season with
mayonnaise, shallots, and chopped chives. Place a round tomato slice in the middle of a serving dish.
Place the butterbeans on top of the tomato. Place one crayfish on top of the butterbeans. Pour the
sauce with the crayfish tails around it. Place the prawn tales in a pan with olive oil. Heat strongly. Place
on the serving dish and sprinkle with pine nuts. Serve warm.
5. Small crab cakes with pistachios, olives and
Perigord verjus
Servings4
Preparation Time
35 minutes
Cooking Time35 minutes
Recommended Wine: Pouilly fuisse
Ingredients:
1.8 oz. crab meat, 1 cup jelly made of beef fond (see recipe below), diced vegetables (carrots, leek,
celery, and zucchini), pistachios, string beans, dried vegetables, tomato sauce, 1 teaspoon liquid sour
cream, 1 teaspoon olives, 2 teaspoons verjuice (juice made from unripe grapes)
Preparation Instructions:
Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios. Place the
meat from the crab in circles on a metal dish. Cover with jelly and refrigerate. Place the tomato sauce
with the olives and string beans on the dish. Garnish the crab with some sour cream and dried
vegetables.
6. Zeeland Lobster Salad
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Macon classe, domaine de la Beaugron, cuvee tradition
Ingredients:
2 Zeeland lobsters (1 lb.), 1 ½ tablespoons corn salad, 24 endive leaves, chopped dill, chopped chervil,
chopped chive, allspice, basil, cress,1 bunch green asparagus, mesclun (chervil, arugula, leafy lettuces
and endive in equal proportions), 3 tablespoons winter truffles, 3 ½ tablespoons artichokes or
chanterelle mushrooms, Xeres vinegar, salt, pepper, 4 tablespoons truffle oil, olive oil
Preparation Instructions:
Cook the Zeeland lobster for 7 to 8 minutes. Cut it into slices. Remove the intestine and withdraw the
stony bag from the head. Cut the tail into escallops. Prepare a seasoning with olive oil, garlic, coriander,
Xeres vinegar, pepper, and salt. Add herbs. Soak mesclun in the seasoning and add some salt and
pepper. Add corn salad, artichoke, and asparagus. Place on a serving dish. Sprinkle with chives. Add a
mix of allspice, basil, and cress. Place the salad and the vegetables in the middle of a dish, then add the
lobster (first the TWEEZERS….CLAWS, then the body, and finally the meat). Sprinkle with parsley.
Prepare the CHINA TRUFFLE with some truffle oil, salt, and pepper. Decorate the dish with THE CHINA
TRUFFLE.
7. Crayfish in a Pot
Servings: 2 to 6
Cooking Time: 30 min.
Difficulty Level: Easy
Ingredients:
4 gallons water, 2 cups rock salt, 1 orange, quartered (peel intact), 4 celery stalks, cut into 2 in. pieces,
4 sprigs fresh dill, 4 carrots, cut into 2 in. pieces, 4 large onions, quartered, 2 garlic cloves, 1 cup pickling
spice, 25 lbs. fresh crayfish
Preparation Instructions:
Bring the water to a boil in a stock pot. Add the rock salt, orange, celery, dill, carrots, onions, garlic,
pickling spice, and crayfish. Return to a boil. Boil 12 minutes, then remove the pot from the stove. Allow
the crayfish to cool in the salt mixture before serving.
9. Clams on the Grill
Servings: 6
Cooking Time: 7 minutes
Difficulty Level: Easy
Ingredients:
36 clams, scrubbed and in fresh water, 6 tablespoons melted butter
Preparation Instructions:
Pour the melted butter into a heat-resistant pot and place it on a cooler section of the grill to keep the
butter warm. Place clams directly on the grill, to 6 inches above a solid bed of low-glowing coals. When
clams begin opening, turn over with tongs. They are done when they are wide open. Using napkins to
prevent burning fingers remove the clams from the grill and hold over the pot of butter, allowing the
juices to drain into the pot. Remove the clams from their shells and dip into butter before eating.
10. Spicy Mussels
Servings: 2
Cooking Time: 15 minutes
Difficulty Level: Easy
Ingredients:
¼ cup olive oil, ¾ cup chopped onion, 4 anchovy fillets (chopped), 3 large garlic cloves (chopped),
¼ teaspoon dried red pepper flakes, 2 ½ lbs. fresh mussels (washed and debearded), 1 cup dry white
wine, 1/3 cup chopped parsley
Preparation Instructions:
Pour the oil in a heavy skillet and heat over medium high. Add onion and sauté until golden and tender.
Add anchovies, garlic, and red pepper. Sauté for 5 minutes, using the back of a fork to mash the
anchovies as you cook. In a Dutch oven, combine mussels and wine and place over high heat. Bring to a
boil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutch oven from the
stove. With tongs, remove the mussels and divide into 2 soup bowls. Strain the mussel cooking liquid.
Add to the skillet with the anchovy mixture. Bring to a boil over high heat and continue boiling until
reduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.
11. Scallops in a pan with Tarbais beans
Servings: 4
Preparation & cooking: 30 minutes
Soak the beans for 24 hours.
Recommended Wine: Graves blanc
Ingredients:
20 scallops, 5/6 cup pure cold-pressed olive oil, 4 tomatoes, 3 carrots, 1.76 oz. ventrèche (meager
bacon), 0.33 oz. Tarbais beans, 2 onions, 1.76 oz. dry parmesan cheese, salt, pepper, mixed bouquet
greens (thyme, laurel, celery, leek), 1 teaspoon flour
Preparation Instructions:
Soak the Tarbais beans in water for 24 hours. Crack and prepare the scallops. Do not wash them. Cook
the beans in water with carrots, onions, the mixed greens bouquet, salt, and pepper. Place the medley
of carrots, onions, tomatoes and ventrèche in a sautoir (a pot with a flat, wide bottom and high straight
sides). Boil down, season, and add the mixed greens bouquet. Add the Tarbais beans and let them
simmer for about 15 minutes to obtain a type of ragout. Mix the parmesan with the flour and sprinkle
this mixture it a nonstick pan. Cook, and, in the middle of the cooking, turn these thin “pancakes” over.
Place the scallops in a pan with olive oil and brown them. Place the beans in the center of the dish. Place
the scallops around them, along with the thin parmesan pancakes and some of the cooking gravy from
the beans.
13. Char fillet with mushrooms and parsley oil
Servings: 6
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recommended WineChardonne grand cru Domaine des Ruyres, JF Cossy 1999
Ingredients:
2.64 lbs. char fillet, 1/2 lb. mushrooms mix, olive oil (for roasting), salt, pepper, 1 tablespoon parsley and
shallots, chopped, ½ teaspoon chopped garlic, 1 cups dark veal fond (stock, well reduced) For parsley oil:
3/4 cup grape oil, 2.8 oz. flat parsley
Preparation Instructions:
Clean and wash the parsley, removing the large parts. Mix the leaves with oil and a tip of salt. Allow to
sit for 3 to 4 hours. This oil may be kept refrigerated for a couple of days. Clean, mince and sauté the
mushrooms in olive oil. Season and add the shallots, parsley, and garlic. Mix well before sautéing. Add
the dark fond and keep it warm without cooking it. Add lemon juice, if desired. Season the char fillets.
Roast in olive oil in a Teflon pan. Brown well on both sides. Place on a serving dish, accompanied with
the mushroom ragout, some parsley oil, and fried parsley.
14. Orange Glazed Salmon
ervings: 4
Cooking Time: 15 minutes
Difficulty Level: Easy
Ingredients:
4 (4 oz.) salmon fillets (about 1 in. thick, Sea salt, Pepper (freshly ground), Cooking spray, 3 tablespoon
low sodium soy sauce, 3 tablespoons fresh orange juice, ½ teaspoon dark sesame oil
Preparation Instructions:
Season the salmon with salt and pepper. Spray oil in a large nonstick skillet and heat over high. Add the
salmon and cook for 3 minutes on each side of the fish. Cover and cook 3 more minutes, or until salmon
is cooked through. Remove from the skillet and place in the warming drawer of the oven. Pour the soy
sauce and juice in the same skillet and cook over high for 1 minute, stirring constantly and scraping the
bottom of the pan. Add the oil. Serve with sauce over the salmon.
15. Tuna and Tomato Melt
Servings: 4
Cooking Time: 4 minutes
Difficulty Level: Easy
Ingredients:
4 pieces sourdough bread, Olive oil, 2 or 3 fresh, ripe tomatoes, sliced thick, 2 large cloves garlic,
minced, Salt, Freshly ground pepper, 12 fresh basil leaves, 6 oz. canned light tuna packed in olive oil,
drained and broken up with a fork, 1 ½ cups shredded (or 6 oz. sliced) provolone cheese
Preparation Instructions:
Preheat the broiler. Line a baking sheet with foil. Place the bread slices on the prepared baking sheet
and brush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, for
about 1 minute on each side. Remove the bread from the broiler and sprinkle the bread slices with the
garlic. Season with salt and pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of the
cheese, and 2 or 3 tomato slices. Broil another 1 or 2 minutes, or until the tuna is heated and the cheese
is melting.
16. Wolf eel with fleurette sauce, saffron pills
and green lemon
Servings: 4
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Recommended Wine: Chablis
Ingredients:
3 ½ tablespoons butter, 3/4 cups white wine (Muscadet), 2 shallots, 1/2 green lemon, wolf eel fish
bones, 1 small bouquet mixed greens For the fleurette sauce: 7 tablespoons butter, 3/4 cup cream, 2
shallots, 1 tip saffron powder, 2/5 cup white wine (Muscadet), 2 pinches saffron pills, 2/5 cup fumet
(broth), 2 wolf eels (about 1 ½ lbs.), salt, pepper, 1 green lemon, some pieces of chervil
Preparation Instructions:
For the fumet de loup: Cook and sweat 2 chopped shallots in butter. Add the wolf eel fish bones.
Moisten with white wine, green lemon juice, and some water. Bring to a boil and incorporate the small
bouquet mixed greens. Simmer for 30 minutes. Strain. For the fleurette sauce: Reduce and sweat 2
chopped shallots in white wine and 0.42 cups fumet. Moisten with 2/5 cups cream and boil in order to
obtain a light sauce. Strain. Add a tip of saffron powder and 2 pinches of saffron pills. Infuse. Grate a
small amount of green lemon pulp and add it at the end. Adjust the seasoning and add some butter.
Keep warm in the bain-marie pan. Remove the skin and bones from the wolf eel fillets. Cook. Moisten
with the fumet. Season with salt and pepper.
18. Antipasto di mare
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Bellet blanc
Ingredients:
2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 mussels
For the garnishing:
Chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oil
Preparation Instructions:
Cook all the ingredients (except those for the garnishing) and place them in the oven for 5 minutes. For
the fish: Season with coarse salt and pepper. Cook in a pan for about 3 minutes. While the fish cooks,
place the string beans in the middle of the serving dish. Cut the tomatoes into small pieces and lay them
in a circle around the dish. Place the fish on the serving dish. Remove the shells from the oven. Mix the
olive oil, lemon, pepper, and fresh chive and spread over the fish. In Italian, this is called “marecatta.”
19. Seafood Salad (Ligurian)
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti
Ingredients:
8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz.
octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley Court Bouillon: 1
carrot, 1 branch celery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water,
1 pressed lemon, salt
Preparation Instructions:
Place the already prepared seafood in the court-bouillon, along with salted water, carrots, celery, onions
and laurel. Drain and season with the sauce, chopped parsley, and marjoram.
20. Scrambled eggs with sea-urchin and caviar
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Chablis
Ingredients:
2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3
teaspoon sea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepper
Preparation Instructions:
Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Saute
the shallots in a pan with molten butter, without browning them. Add the beaten eggs, stirring
constantly on low heat until obtaining a smooth, buttery cream. Remove from heat and add the sea-
urchin gravy, 2 teaspoons sea-urchin, 2 teaspoons crème fraiche, and the cream. Place some of the urgin
at the bottom of the egg shell, then fill with the egg mixture. Place some urchin on top and, to isolate
the caviar from the heat, add some crème fraiche. Finally, place the caviar on the very top and decorate
with a thin slice of eggbread (or similar) and a flat parsley leaf.
21. Caviar and Eggs
Difficulty Level: Easy
Ingredients:
4 eggs, 2 oz. caviar, 1 cucumber (cut into thin slices), 1 teaspoon fresh lemon juice, 1 – 2 tablespoons
mayonnaise, Salt, Pepper (freshly ground)
Preparation Instructions:
Partially fill a medium sized saucepan with water; add the eggs. The water should completely cover
them. Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and remove
the pot from the stove. Allow it to sit for 12 minutes. Remove the eggs from the saucepan with a slotted
spoon and place directly in a bowl of cold water. Crack the shell of each egg by tapping it gently against
the rim of the bowl. Peel the eggs, washing away any bits of shell under cold, running water. Once the
eggs are peeled, let them cool completely. On the fat tip of each egg, slice off the end and gently
remove the yolks. Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice. Place each
egg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices around the
platter. Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper.
Serve the dressing on the side.