In a country where understatement and simplicity reign, the unpretentious smorrebrod is a national dish. There are countless variations, from minimal to lavish, but all reflect straightforward ...
I’m a latecomer to the wonders of tortellini. This all changed once I tried Kelli’s Dinner Therapist recipe for Tortellini Piccata. I couldn’t get enough of those plump little pockets full of cheese ...
Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, ...
Peel and cut the cucumber in half lengthways, then scoop out seeds with a teaspoon and discard. Slice the flesh into thin half-moons. Toss with ¼ tsp salt and set aside for 30 mins to draw out excess ...
Rémoulade is a classic French sauce also used as a condiment and it's a piquant mix of mayonnaise with lemon, mustard and herbs. Classically used to dress celeriac but in this variation I’ve added ...
COUNTRY CLUB MARKETCUSTOMIZED CATERING, CULINARY ARTS CLASSES & BAKERYCHEF TERRIE KOHL, OWNER/INSTRUCTOR/PERSONAL CHEF2624 NW 157th St, Clive, IA 50325515.987.5957www.countryclubmkt.comTailgate Shrimp ...
Here I’ve combined it with one of my other favourite creamy foods – a remoulade made from celeriac, which loves a cold climate and grows very well in Baltic countries. This recipe makes a great ...
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Remoulade Sauce Recipe
My Louisiana remoulade sauce recipe is as authentically New Orleans as it is eyes-rolling-in-the-back-of-your-head delicious, y'all!! A must-have recipe for adding that extra oomph to your year-round ...
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