Whisk together a few spices to make your own blackening spice for trout fillets, and then cook the fish in a flash in your cast iron skillet. A sweet and tangy relish complements the mild flavor of the trout. Look for lemons preserved in a salt and lemon juice mixture in the international grocery section.
- * 2 tablespoons finely chopped preserved lemon peel
- * 1/4 cup raisins
- * 2 tablespoons red wine vinegar
- * 2 tablespoons sugar
- * 1 tablespoon paprika
- * 1 teaspoon dried thyme
- * 1 teaspoon dry mustard powder
- * 1 teaspoon salt
- * 1/4 teaspoon ground black pepper
- * 4 trout fillets
- olive oil
- chicken broth
- arbiato rice
- chopped parsley
- Fresh ground black pepper
- extra virgin olive oil
- fresh thyme
- several springs parsley
- celery
- bay leaf
- olive oil
- champagne or white wine
- salt
- egg yolks
- olive oil – at least one cup
- olive oil
- bay leaves
These brownies are the epitomy of decadence. Do make the entire recipe, although it might seem a lot – I promise they will get eaten!
This is the best, most delectable brownie recipe I have found yet. Do NOT overcook them or you will regret it and be saddled with a pan of dry, tasteless chocolate sponge.
- unsalted butter
- dark or bitter-sweet chocolate
- granulated sugar
- vanilla extract
- all-purpose flour
- salt
- white chocolate chips
- approximately 2 tablespoons confectioner's sugar for dusting
тесто надо всегда делать заранее и оставлять на ночь!
- стакана муки
- соль
- ст.л. раст.масла
- на это кол-во теста:
- гр бараньего фарша
- лук
Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.
- capers
- freshly squeezed lemon juice
- olive oil
- dried oregano
- salt or to taste
- freshly ground black pepper
- red wine vinegar
- pitas
- chopped fresh parsley
- freshly ground black
- pepper
- peanut oil
- and freshly ground black pepper
- vegetable shortening
This ultrarich soup is perhaps Lewis’s most famous dish. It makes an exquisite first course. Keep portions small.
- milk
- all shell and cartilage
- dry or sweet sherry
- Optional garnish: finely chopped
- parsley
- butter
- minced onion
- flour
- chicken broth
- cooked wild rice
- finely grated carrots
- minced ham
- salt
- half-and-half
- Minced parsley or chilves