How To make Cod Fish a La Mode August 1997
1 lb salted codfish , soaked in water, skinned
and boned
1 large bell pepper :
seeded and sliced
3 onions finely sliced
3 tomatoes :
peeled and seeded
1/2 cup olive oil
2 tablespoons butter
pepper 1/2 teaspoon cumin
4 potatoes, cooked in their skins peeled and sliced
1 hard boiled egg :
sliced
2 tablespoons chopped parsley
1. Soak fish overnight, changing water 3 times. 2. Dice or shred into large pieces the codfish. Squeeze out liquid. 3. Heat 3 T olive oil in a skillet and add cod cook until slightly colored ( it will give out water, let water evaporate). Remove to a plate Season 4. Add onions and cook until onions are soft. Transfer to a plate. 5. Cook bell pepper 2 minutes in the same skillet. 6. Oil a small pyrex and arrange layers starting with the potatoes, then codfish,onions, 1T chopped parsley bell pepper, tomato, and potatoes. Add 4 T olive oil. 7. Spread dots of butter on top of the potatoes 8. Bake at 350 for 45 minutes. 9. Serve topped with sliced egg and sprinkled with the rest of the parsley.
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Le Guide Culinaire: Modern Cookery Part I by Auguste Escoffier - audiobook
// AUDIOBOOK DESCRIPTION
Le Guide Culinaire: Modern Cookery Part I is an audiobook by Auguste Escoffier, a renowned French chef and culinary writer. This book is considered a classic in the world of culinary arts and is a comprehensive guide to modern cooking techniques and recipes. Part I of the book covers the fundamental elements of cooking, including stocks, sauces, and soups, as well as techniques for preparing meat, fish, and vegetables. Escoffier's approach to cooking emphasizes simplicity, elegance, and attention to detail, and his recipes are known for their precision and balance of flavors. This audiobook is a valuable resource for anyone interested in learning more about the art of cooking and the techniques used by one of the greatest chefs of all time
// AUDIOBOOK TRACK DESCRIPTION
Timestamp:
00:00:00 START
00:16:30 chapter one fond de cuisine
01:06:03 chapter two the leading warm sources
02:08:04 chapter three part 1 the small compound sauces
01:30:24 chapter three part 2 the small compound sauces
02:48:00 chapter four cold sauces and compound Butters
03:22:32 chapter five Savory jellies or aspics
03:37:37 chapter six the court bullions and the marinades
03:55:05 chapter seven part 1 Elementary preparations
04:13:07 chapter seven part 2 Elementary preparations
04:45:58 chapter eight the various garnishes for Soups
04:57:42 chapter nine garnishing preparations for relives and entrees
05:10:47 chapter ten leading culinary operations part 1 the preparation of soups
05:32:13 chapter ten leading culinary operations part 2 praising poaching sote and Pauling
05:59:30 chapter ten leading culinary operations part 3 poachings
06:16:52 chapter ten leading culinary operations part 4 roasts grills fryings
06:40:34 chapter ten leading culinary operations part 5 fryings
07:03:22 chapter ten leading culinary operations part 6 vegetables and garnishes various preparations
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