COOKING THIN RECIPES : COOKING A ROAST BEEF DINNER : WICKED FOOD COOKING SCHOOL.
The Fresh Tastes of Summer at Cook and Brown
Named one of the "10 Best New Restaurants in the United States" by Esquire, Cook and Brown Public House has charmed Providence diners with inspired dishes and a relaxed atmosphere. Nemo Bolin, executive chef and owner of Cook and Brown Public House, shows you how to showcase the fresh tastes of summer with this easy-to-make fish dish. Seared Rhode Island Fluke corn, purple potato & chili pepper ragou tomato vinaigrette Ingredients: 1 5-6 ounce piece of Fluke (what's important is that it is the freshest fish available, though) 2 ears worth of corn kernels 3 egg sized purple peruvian potatoes (any small, new potatoes ill work here but the bright purple color is a great addition) cut into 1/4 inch diced and simmered in salted water until tender 2 jalapeno peppers, seeds and ribs removed, sliced into thin half moon shaped slivers 1 very ripe Summer tomato or a handful of cherry tomatoes, roughly chopped Extra Virgin Olive Oil Butter Kosher Salt Freshly Cracked Black PepperCook onions with butter
French Onion Soup 2 white or yellow onions, sliced thin 3 tbsp butter 2 tbsp white wine approx. ? tsp sugar 1 tbsp flour 4 cups beef broth or water with 1 bullion cube Sea salt Fresh ground pepper 1 cup mozz cheese ? cup parmesan ? cup asiago cheese Stale sourdough bread, cubed Cook the onions with the butter on medium low heat for 10-20 minutes (should carmelize and turn a golden color). Add the white wine, sugar, and cook a few more minutes. Whisk the flour in with the broth so it doesn't clump and pour the broth mixture in, salt and pepper to taste. Bring to a boil. Reduce heat and simmer covered for 10-15 minutes (more if you feel like it, but I was hungry). Pour the soup into small oven safe dishes and put the bread on top of the soup, cover with the cheeses and either bake at 400* until the cheese browns, or broil it.
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