this recipe from castagna in portland, or, was requested in the la times' culinary sos column by a fan who described it as "ambrosia". it certainly has all the right stuff. "this striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. the rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and pernod, and rounded out with just a hint of chile and tomato for added depth. serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.
#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Main-dish #Soups-stews #Seafood #American #Diabetic #Shrimp #Fish #Dietary #One-dish-meal #Pacific-northwest #Scallops #Saltwater-fish #Cod #Shellfish #4-hours-or-less
this is a really old family favourite that my mum often made. now i make it! it's ok with tinned pie apples (but home cooked are best), it's good over stewed apricots, peaches, nectarines, quinces, and it's nice to mix stewed rhubarb in with the apple whe
sweet fried dough that is wonderful for dessert or breakfast. these are best served warm and have a mild banana flavor. recipe slightly adapted from ivy stark. prep & servings are an estimate. these are wonderful served with mexican banana splits.
i have been making this recipe for years. it is fast, easy and perfect for the barbecue. the seasonings are an approximate....you could add more. my preference is the red potatoes for the colour. i have roasted whole garlic cloves along with the potat
i originally got this recipe from american profile. i have adjusted it some and play with the ingredients adding fruit when possible. i also subbed caramel sauce for the maple syrup to make is super caramelly!
Follow the food story Find cooking methods, recipes, tastings and everything about food here.