Cauliflower Salad with Green Olives and Capers is the name of the recipe in Deborah Madison's
Vegetarian Cooking for Everyone. The dressing, also from that book, was a zesty mustard vinagrette with a hardboiled egg yolk mixed in to give it extra substance. Chef Caroline used black kalamata olives, and she forgot a key ingredient-the 2 cups of chopped watercress. Oh well, nobody noticed! But that would have added a nice spicy note to balance out the earthiness of the raw cauliflower.
This saucy sole was prepared using a combo of two recipes (p. 314 & 315) from
Fish Forever: The Definiteve Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson, who owns a fish shop in Berkeley. That is a really long title, and all that typing tired me out. Good night y'all. Signed, Mrs. C
This saucy sole was prepared using a combo of two recipes (p. 314 & 315) from Fish Forever: The Definiteve Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood by Paul Johnson, who owns a fish shop in Berkeley. That is a really long title, and all that typing tired me out. Good night y'all. Signed, Mrs. C
No comments:
Post a Comment