Serving Dish
Posted in Art Glass on 11/26/2009 06:58 pm by adminServing Dish
 |
 CLEAR CRYSTAL CANDY DISH / SERVING BOWL  US $5.99
|
 TURTLE PAPERWEIGHT NAVY BLUE YELLOW VINTAGE FINE GLASS US $41.99
|
 Compote Dish, Hand Blown Green Glass US $43.00
|
 4~ICE CREAM WAFFLE CONE SODA GLASS DESSERT DISH~ITALIAN US $59.99
|
 Lalique Orchidees 11" ROUND display DISH bowl 2lb MIB US $75.00 |
 Lalique Ravier Mures BERRY 2 Hors D'Oeuvre Dish Platter US $130.00 |
 VINTAGE CARNIVAL GLASS LEAF SHAPED SERVING DISH US $7.99
|
 Vintage Italian Murano Hand Blown Art Glass Sculptured Vase US $49.99
|
 MURANO GREEN/BLUE GLASS CANDY DISH, SERVING BOWL-ITALY US $31.49
|
I do not think we have to do without because of this recession. Perhaps it is not economically possible to dine in your favorite restaurant two or three times a week. There is an alternative. Discover the secrets of famous restaurant recipe secrets recipe. Secret Recipes America has known and restaurant recipe secrets. Make the secrets of famous recipe in the comfort of your home. No traffic and outrageous prices. Save time, money and still enjoy the foods you love. 2009 Inaugural Luncheon Menu and Recipe Secret Recipes from America (Newsletter).
Recipe from the 2009 Inaugural Luncheon
Secret Recipe
First Course:
Seafood Stew
Yield: 10 servings
Copy recipe
Components
6 (1 lb) Maine lobsters
20 medium sea scallops
36 large shrimp, peel, clean and left tail, aprox. 2 pounds.
10 (1 ounce) piece of black cod
½ cup small dice carrots
½ cup small dice celery
dice ½ cup small leek
½ cup small dice potatoes Idaho
1 teaspoon salt straight
1 teaspoon white pepper or ground black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (may be done without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inches) terrines / ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil, boil lobsters, then shrimp, black cod and scallops then last. After seafood is cooked, remove from water, spare water and bring to boil.
Second. Cook all vegetables in liquid that is used for food sea, remove vegetables when tender. Allow the liquid to continue to boil until just 1qt remain liquid. This will be the basis for sauce.
3. Seafood bring liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, pepper white and nutmeg to taste. You have reached the desired thickness when the sauce will cover the back of a wooden spoon. Putting to cool.
4. Cut Maine lobster, shrimp and scallops in bite size pieces.
5. Pre-heat oven to 400 degrees.
6. food Fold seafood and fresh vegetables in the sauce, being careful not to mix much because it will break seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. terrines Cover with puff pastry rounds, brush them with egg wash and bake them until golden brown for 80-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours before time and keep warm in 150 F degrees.
* All seafood can be replaced with other preferred options of your choice and availability.
Delicious secrets and secret recipe famous restaurant recipe you can cook in your kitchen. Learn to cook your favorite secret restaurant recipe but to discover the secrets of the new recipe.