Tag Archives: parchment

GOLF KITCHEN RECIPE: CRISPY OYSTERS ‘ON THE ½ SHELL’ WITH SCALLOP CEVICHE, BLOOD ORANGE, COMPRESSED FENNEL AND EXTRA VIRGIN OLIVE OIL Recipe by Matthew O’Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York

CRISPY OYSTERS ‘ON THE ½ SHELL’ WITH SCALLOP CEVICHE, BLOOD ORANGE, COMPRESSED FENNEL AND EXTRA VIRGIN OLIVE OIL Recipe by Matthew O’Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York Recipe and photo courtesy of Golf Kitchen by … Continue reading

Posted in Fred Bollaci on Dining | Tagged , , , , | Comments Off on GOLF KITCHEN RECIPE: CRISPY OYSTERS ‘ON THE ½ SHELL’ WITH SCALLOP CEVICHE, BLOOD ORANGE, COMPRESSED FENNEL AND EXTRA VIRGIN OLIVE OIL Recipe by Matthew O’Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York

Recipe: La Grenouille’s “Salmon en Papilotte” (Baked in Parchment), New York, NY

La Grenouille’s Salmon en Papilotte, courtesy of La Grenouille, NY Ingredients: Serves 4 4 -5 oz fillets of red snapper, skin/bones removed 1 medium bulb fennel, sliced thin, green fronds removed and reserved 1 cup fava beans 1 cup English … Continue reading

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Filleting Whole Branzino

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Platinum Palate™ Recipe from Sandra Lotti (Toscana Saporita Cooking School): Branzino (Mediterranean Sea Bass) Marinated in Orange Juice & Baked in Parchment

BRANZINO IN CARTOCCIO – SEA BASS MARINATED IN ORANGE JUICE & COOKED IN PARCHMENT WITH VEGETABLES   This is an especially festive dish, perfect for entertaining, and easy! Start with the freshest fish you can find locally, and construct your little … Continue reading

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