Posts Tagged ‘Pan’
Cheesy Pan Rolls with Ile de France Chaumes
May 11th, 2010
Pan Seared Halibut with Asparagus Puree and Chive Oil
April 13th, 2010
Pan Sauteed Broccoli
April 9th, 2010
Momofuku’s Pan Roasted Dry Aged Steak
April 7th, 2010
Pan Roasted Duck Breast with Blackberry Sauce
March 13th, 2010
{BBD} Pan de Tres Puntas
March 2nd, 2010Hi,
No recipe today. Just wanted to share a few new things I’ve recently purchased for my kitchen (thanks Sylvie for shopping with me!).
The first, are 6 yellow ramekins: how adorable are they? I used them already to make panna cotta, but can see myself using them to bake eggs or making mini casseroles and desserts.
The second one is this Green Pan. I’ve seen it on HSN multiple times, but was
New in my kitchen: yellow ramekins and a green pan
February 27th, 2010
Parmesan Crusted Tilapia and Pan Seared Root Vegetable
February 25th, 2010
Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg
February 19th, 2010
VYY Project-Week one: Pan Seared Tomato and Rosemary Artichoke Sandwich
February 4th, 2010
VYY Project-Week one: Pan Seared Tomato and Rosemary Artichoke Sandwich
February 4th, 2010
Pan Seared Tomato and Rosemary Artichoke Sandwich
February 3rd, 2010
Ad Hoc Pan Seared Duck Breast & Weekly Menu
January 25th, 2010Pan Fried Potato And Weisswurst Warm Salad
December 6th, 2009
Pan Fried Salmon with Korean Mushrooms and Japanese Creamy Sesame Dressing
November 23rd, 2009
Ham and Cheese Pan Souffle
November 17th, 2009
Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
November 15th, 2009
Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
November 1st, 2009Pan de Muerto – Bread of the Dead
October 30th, 2009.jpg)
KONJU VARUTHATHU ~ Pan Fried Scampi in Kerala style ~
October 30th, 2009
Lightly Pan Fried Pomfret with Ginger Lemon Honey Sauce
October 5th, 2009
Pan Crisped Devilled Eggs on Baby Romaine
September 2nd, 2009If you’ve been following you know I prepare salmon often ~ usually very simply prepared and finished with some kind of condiment or sauce.I had some mustard greens I wanted to prepare, so I devised this sweet and tangy Mustard Vinaigrette to compliment both the salmon, as well as the slightly bitter greens.Since these filets were rather thin, I didn’t want to sear them for long to avoid