- 01/09/2017#Ukrainian #Bakery #Creates #Galaxy #Eclairs ,#space #cake; They’re Just #Too #Pretty #ToEatUkrainian Bakery Creates Galaxy Eclairs ,space cake; They’re Just Too Pretty To Eat https://www.youtube.com/watch?v=h6Yj67fqv5A https://www.youtube.com/watch?v=zG30-wqSbTo https://www.youtube.com/watch?v=NvV88Ou7XPI...
- Producer18/08/2017Doing the Shrimp Gumbo Mambo, Big Easy-styleIt's a blah day here in Montreal. It's cold, blustery, and wet. It would be a half-decent November 18th, but it's August 18th.August 18th has no business having this kind of weather.The dark weather darkened my mood. I'm in need of a pick-me-up. My...
Comments21/08/2017 #21 Paul "Pablo" CroubalianI updated this post to include a link to a Recipe Resizer function. It's behind a members-only wall, but membership is free. Please refer to the Update.
https://www.mytweetpack.com/members/food/resizer.php?id=d1f518c0c673c8cbc7257a88bf66e6db20/08/2017 #15 Pamela 🐝 Williamsthank you, thank you for the zucchini suggestion. The only okra I'll eat is fried and even then it has to be fried until the okra is unrecognizable, so what's the use? I love gumbo with the exception of that one ingredient but it seemed to be blasphemy to make it without, you know, considering it's original name means gumbo!19/08/2017 #14 Paul "Pablo" Croubalian#10 I live in a two-tiered household, @🐝 Fatima G. Williams. I love spicy, but not mind-blowing spicy. My wife can't eat spicy at all. Any normally spicy recipe gets prepared in a mild version here. Then I add my spicy stuff at service.
There's no reason to make multiple meals.19/08/2017 #11 Lisa 🐝 GallagherOh does this sound good @Paul "Pablo" Croubalian!! Book marking this. I can't believe how cold it was in Montreal yesterday. We haven't had a cold spell in weeks. I thought maybe you were getting similar weather to ours. It's been like the south here without the luxury of being near the Ocean. Thanks for sharing this recipe and I will try to send our weather your way ;-)
- Producer10/08/2017Chef's unDiet: Lo-Cal Lahmajoun a.k.a Armenian PizzaLahmajoun, a.k.a. Armenian Pizza has its origins lost in antiquity. The earliest references I can find date back about 4,000 years. It was popular in Jerusalem centuries before the birth of Christ. I'm sure both Jesus Christ and Mohammed ate...
- Producer25/07/2017Low-Cal, Must-Eat Paella: Y Gotta Try This!There are currently 45.6 million people in Spain. There are at least that many ex-pats and people of Spanish descent living elsewhere. That would imply there are about 70 to 90 million paella recipes. This is just one of them.Paella is pronounced...
Comments25/07/2017 #24 @Julio Angel 🐝Lopez Lopez#23 Happened to chef Oliver. But here we are at BeBee. With the name of Paella Valenciana concrete ingredients have been approved. As paellas have said well there are many. Personally the cabbage and cod is tremendous (good) and that cabbage I do not like. But I'll show you the ingredients, that the translator can go wrong with the vegetable. Hahaha.25/07/2017 #23 Paul "Pablo" Croubalian#22 thank you, @@Julio Angel 🐝Lopez Lopez. I was actually a little worried that my radical departure from traditional methods would annoy the Spaniards.
I should have known. No culture that can create a masterpiece meal from what is effectively pot-luck with whatever is handy would take insult.25/07/2017 #22 @Julio Angel 🐝Lopez Lopez@Paul "Pablo" Croubalian https://twitter.com/RaulCobChef/status/888017583500349440 While in Michigan. or NY https://www.bebee.com/producer/@julio-angel-lopez-lopez/cooking-seafood-paella-with-lolo-manso-and-raul-cob-socarrat-new-york
The best Paella in the world is made by my mother. This is so and is incontestable, it is like the law of gravity, an evidence. The tradition however is that the men do, late and slowly (without hurry) enjoying.
As it says, @Jorge 🐝 Carballo Pérez and I it will prepare a buzz to convert to all the bees that wish it in experts.
Congratulations @Paul "Pablo" Croubalian and thanks for the affection shown to this very special dish25/07/2017 #17 Paul "Pablo" Croubalian#7 Yes, that is the way we learned in culinary school. I needed a simpler method for regular household use and for my Cookbook. I hope Valencia will forgive me for the departure from tradition in the name of simplicity.
You don't need Domino's phone number with this recipe#7
BTW back in school, 11 dishes out of 24 students were thrown out using the traditional method, if memory serves.25/07/2017 #10 Jorge 🐝 Carballo Pérez#4 Paul "Pablo" Croubalian a raíz de este artículo, voy a hablar con mi querido @Julio Angel 🐝Lopez Lopez y vamos a investigar sobre el origen de la Paella, que junto a los Spaguettis es de lo más internacional. A mí me enseñó cuando yo tenía 18 años el padre de un amigo a hacer Paella, no sabía hablar prácticamente Castellano, y según él, es tradición en Valencia que los domingos los hombres cocinen para las mujeres. De ahí su nombre. Pero ya digo, no me atrevo a afirmarlo al 100%. Julio y yo nos pondremos en marcha y os diremos. Por otro lado, la próxima Paella, os haré un Producer con Fotos y Vídeos ... de cómo se hace una Paella !! jajajajaja Ahí queda eso !!!!25/07/2017 #7 Pedro 🐝 CasanovaPablo..the roasted rice in the bottom of the " paella " is called " socarrat " In Valenciano dialect or language. Valencia is the homeland of the Paella . ( Careful here...many say Valenciano is a language...and they are proud of ..not a dialect ) "socarrat" means some like " burnt " It s like a crusty combinations of all the ingredients.
Also for next time you " dare " to cook a paella. Remember this....we place the rice the last. We stir fry all the ingredients first. We use chicken broth instead of water . In the seafood paella replace the chicken for fish broth ( I used a can of " Boullabaise " watered down ) .
And for the measure of rice n water . I d heard the right proportions is a fistfull ( Big hands size ) a fitsfull or rice per person + another big fistful per the paella itself. And a glass of broth ( or water ) per fistful . More or less...
And always keep in handy Domino s pizza phone number...
- Producer13/03/2017How to Make Great Tasting Pizza in Under 10 minutes (sort of)Wayne Yoshida and Lisa Gallagher both asked for my Indestructible Pizza Dough recipe. I call it indestructible because it's nearly impossible to goof it up. It can also handle freezing cooked or not.Pizzas fall into two groupsThere are the...
Comments14/03/2017 #10 Paul "Pablo" Croubalian#9 ?? diagnosed celiac? When I had my bakery, I had a ton of customers who thought they were gluten-intolerant, but had no issues with my strong doughs.
I assume it was more an intolerance to the unfermented dough that is so common today.
I can send you recipes for preferment or poolish-based dough in you want to give it a shot. Just let me know what qty to make the recipe for.14/03/2017 #7 Paul "Pablo" Croubalian#6 Yes, you can let this dough sit for quite a while in the fridge. Let's say a max of five days.
Used as a bread dough, the texture is slightly dense but fluffy on the inside, crispy on the outside. I use it for sausages and pulled pork. The crispiness holds in the juices long enough for the insides to absorb them14/03/2017 #6 Renée 🐝 CormierI love making bread by hand. I find the whole process to be really relaxing and pleasurable. I love kneading the dough, watching the yeast bubble up before I add it to the flour, waiting for the dough to rise... all of it. If anyone ever bought me a bread maker, I'd never use it. All the fun is in the process. Now here's my question: Can you let this dough rise in the fridge for a few days? Also, what is the texture of the bread?
- 31/03/2017How To Make The Best Oatmeal Raisin Cookies | Now Cook ItHow To Make The Best Oatmeal Raisin Cookies | Now Cook It | Christiana Socratous For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. More Info https://goo.gl/vnSXeW...
- Producer25/03/2017"Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...
Comments29/03/2017 #4 Randall Burns#3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;
Thanks for stopping in and commenting, I appreciate it25/03/2017 #1 Ken BoddieAfter-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻🍳
Comidas TipicasMacarrones Al Pesto de Aguacatecomidatipicas.wordpress.com Autor: Federico Perez...
- Producer05/03/2017"Stress!" The dynamics in a professional kitchen“…Fear is the mind killer…” (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) “The Dream”“The sweat is pouring off of me, stinging my eyes, trickling down my back, the soaked polyester uniform I’m wearing is sticking to my skin; my...
Comments19/04/2017 #8 Randall BurnsThanks for the feedback @Harvey Lloyd, much appreciated. You're right regarding the difference between a "Stressed atmosphere" and a "Performance atmosphere". The emphasis in the kitchen is on "Team work" which helps diffuse the stress, (or "perceived stress"), as well as moving the focal point of "who is at fault" to "how can we perform better, collectively". Ultimately the "Team" is greater than the sum of the parts. As I always say it is up to the Chef, manager to cultivate this atmosphere in the workplace, (Yes we are ALL in some sort of "kitchen"). I can't really say for other workplaces but in the kitchen "Leading by example" is one of the most effective ways of accomplishing this, and other goals.18/04/2017 #7 Harvey LloydWow this is packed with insight! I have saved this one for further osmosis. I would add that there is huge difference between a performance atmosphere and a stressed atmosphere. A stressed atmosphere seems to linger on the point of who is at fault while performance is measuring the growth of the individual. Consequences should always be performance related and not personal.
Good stuff, thanks for your thoughts, we are all in some sort of kiktchen.05/03/2017 #1 Ali 🐝 Anani, Brand Ambassador @beBeeThis buzz is a must read and I thank @Randall Burns for writing such a wonderful article. Your buzz burns with reality, but you learnt how not to stress yourself. The other day I wrote a buzz on creativity in the Kitchen, and now you show a great creativity how not to burn out and burn what w do in the kitchen. This is one of the best buzzes I have read on stress. I share proudly.
- Producer04/03/2017Running "The Gauntlet" to becoming a "Chef"There's been many discussions lately regarding the "shortcomings" of our industry, the flaws in our educational systems, the general downward spiral of the caliber of "Cooks" and cooking techniques, on various threads and posts. I would like to look...
Comments15/04/2017 #14 Randall BurnsHaHa! @Raquel G. great to hear from you, we do need more Chefs here. Thank you for your best wishes, I appreciate it. Hoping you have a good service as well!
If you're feeling the stress try this on for size;
https://www.bebee.com/producer/@randall-burns/stress-the-dynamics-in-a-professional-kitchen15/04/2017 #13 AnonymousHello Randall, I feel like "Running the Gauntlet" very often. I am working in a "open" kitchen here in Madrid, so it means that everyboby is staring at me every service. The owner said that is part of our "transparent image ", but for me I feel like I am entertaining customers, like in a show. I love my profession but I realize that many people think that feading others is an easy job. Sorry to disappoint them,but it's a huge responsability. I wish you good services for today!. Keep in touch.05/03/2017 #10 Randall Burns#9 Thank You Wayne, Too funny as I just posted an article about "Stress" including a couple of pics of Chef Ramsey. Yes that has been a discussion on other threads regarding how "reality" cooking shows are actually "bending the reality" of kitchens, it is a rude awakening for many people. Most of these celebrity Chefs are well accomplished but have spent years in the kitchen working their way up, it does take a while.05/03/2017 #9 Wayne YoshidaWelcome to beBee, Randall. And thanks to @John White, MBA for sharing this post. I wonder if this "issue" is being stirred up by all those cooking / chef reality TV competitions put on by Gordon Ramsay and others? Talk about high stress environments. Lots of yelling and sweating, for sure.
I'm looking forward to seeing your posts about the "other side" of a restaurant.04/03/2017 #3 Paul "Pablo" Croubalian#1 First off . . . Welcome to the Swarm, Chef Randall.
This comment is actually in response to @Lisa 🐝 Gallagher's comment.
Randal is a real Chef. I ran a much different gauntlet, the world of business. Going to culinary school was a bucket list thing.
Even my culinary school internships were mostly in offices when they learned of my business background and my knack for creating saleable, profitable recipes.
I spent more time on cost-control and process-management than actual cooking. It pissed me off to no end.
I had no intention of ever working as a Chef. Then I saw a restaurant for sale. . .
I turned it around and sold it off. I have no intention of repeating the process, but, hey, you never know.
There's much more to being a chef than cooking. If anything, cooking is the easy part.
So, although I am culinary school trained, I am not a gauntlet-running chef. FYI: Chef means chief in French. No staff = no "chef."04/03/2017 #1 Lisa 🐝 GallagherHi @Randall Burns, welcome to beBee! Interesting first buzz! I love to cook but I could not imagine being a Chef. It has to be very stressful if you work in a busy Restaurant but as you said, fullfilling too! cc; @Paul "Pablo" Croubalian could probably relate to this :))
- Producer02/03/2017Yes, Crazy-Hot Melissa, Here's How To Make BreadAfter a heavy post like "Get a GREP," I thought it would be nice to lighten things up a little.For those of you who don't know, I went to Culinary School for both Professional Cooking and Pastry. It was a bucket-list thing, but I did open and sell a...
Comments04/03/2017 #27 Paul "Pablo" Croubalian#26 It all depends on my mood. Sometimes I like a cracker with marinara and fresh mozz. Sometimes, I like to use a focaccia dough that has a crispy bottom with an inch-high, bubbled doughy part. Usually, I just go with the middle of the road.
I also experimented with unsweetened puff pastry as a pizza crust. Didn't come out as good as I thought it would (i.e. crap)04/03/2017 #26 Wayne Yoshida#25 Excellent tips - thanks! Sounds like a new Buzz idea, I think. Pizza dough, Pizza toppings, Pizza construction. My criteria for pizza is the crust and the sauce, so we are pretty close on how it should be done. I am not a fan of the "cracker-thin" crusts, but also not a fan of the "deep dish" -- something in-between is what I like. Crunchy, a little chewy, but not "rubbery." And for me, the sauce has to be on the sweet side, not the "acid" side. IMHO. . . . pizza means a lot to a lot of people. Even if it is not "true Italian pizza."04/03/2017 #25 Paul "Pablo" Croubalian#24 No worries, my friend.
BTW there are two main types of pizza: dough and topping. My preference is for the latter. Dough pizzas are, to me, just flat bread scantily topped. The dough must carry the flavor profile. I'm not a fan.
I prefer a neutral dough with lots of chunky, flavorful toppings.
A caveat: Most pizzas are over-sauced, even those from pizzerias. That makes the toppings float and slide off. Think of the sauce as glue to hold down the toppings and you'll do fine. When sauced, you should still see quite a bit of dough through the sauce.
Because the sauce is so lightly used, it needs to be much more potently flavored. If it's good on pasta, it's too weak. Kick it up three or four seasoning notches for pizza.04/03/2017 #24 Wayne Yoshida#23 Thanks Paul. My uncle wasn't like that, he was pretty proud of his creative cooking skills. But glad to trigger that memory about my "Uncle Indian." I might have to share the story about him, he was an interesting guy.
Thanks for the comment about freezing the dough. I am ordering a scale for measuring, I need to try my hand at bread and pizza dough.
And yes, I did have pizza for dinner last night. A new place near my home. . . . not sure if I will go back there again.. . more motivation for making my own dough.04/03/2017 #22 Wayne Yoshida@Paul "Pablo" Croubalian - I'm losing sleep tonight because I thought about my comment. I didn't mean to insult you by adding the thing about frozen dough. I should know better. One of my uncles (passed away many years ago) was a master chef. He would win amazing awards in food competitions. He would always complain and comment about those awards banquets. He'd say something like, "They served us canned string beans over there" and things like that.
Do keep sharing your professional secrets, recipes and stories - like the cake mix story - it's great insight for use non-commercial cookers and hackers out here.04/03/2017 #21 Lisa 🐝 Gallagher#8 Thanks @Paul "Pablo" Croubalian, that's good to know it just takes longer. I'm not a big fan of the bread maker either because I've been looking at really cool recipes and I don't think the bread maker would have the same effect. It's a lot of work to make bread!04/03/2017 #15 Sandra Smith#14 now I have a pizza craving as well. And that pre-packed one in my fridge isn't going to do it. Paul, I should tell you I used to make my own pizza dough (when I had the bread machine), and once I took a couple into work. My boss said it was 'like, the best pizza i've ever had!' I was so chuffed. I should really get back into it. thank you for inspiring me.03/03/2017 #14 Wayne YoshidaThanks @Lisa 🐝 Gallagher for sharing this - and your baking story.
@Paul "Pablo" Croubalian - I love this story, thanks for that. Now I have a pizza craving, too.
There is another option for "the rest of us" -- frozen bread dough. A typical brand in the USA (or at least Calif) is Bridgford.
They have been around since - forever. Makes great cinnamon rolls. . . I used it to make this stromboli, although it needs more experimenting:
https://www.bebee.com/producer/@wayne-yoshida/it-s-a-grill-an-oven-a-smoker-the-big-green-egg03/03/2017 #11 Paul "Pablo" Croubalian#10 LOL, here we're the complete opposite. We may order pizza once or twice a month (if that.) Even then I complain that it isn't as good as mine.
I work at home and my office is a few steps from the kitchen. Right now, there's a huge batch of double-meat spaghetti sauce simmering away. I'll add a couple of packages of 'shrooms in about an hour.
I think I'll make up a batch of pizza dough on my next break. You made me crave pizza, Todd.03/03/2017 #10 Todd JonesInteresting post, Paul. I had never realized the considerable amount of chemistry that goes into baking. Here at the Jones homestead, we do not maintain the wherewithal to cook, let alone bake, anything that doesn't come in a box. Even then, our efforts are dubious. My wife thinks that the plastic wrap on frozen pizzas are intended to be a chewy glaze. Which would be fine, except the cardboard on the bottom of the pizza tends to burst into flames around 414 degrees, rendering the entire affair inedible. Cookbooks in our kitchen have been replaced by takeout menus.
- Producer07/02/2017FOOD SAFETY IMPORTANT AT HOME & AT WORK, by Bill Stankiewicz , SAVANNAH SUPPLY CHAIN EXECUTIVEFighting BAC!® by Chilling OutAfter being out in chilly winter weather, coming into a warm, cozy home for a hot meal is comforting. But warm temperatures are comfortable for bacteria as well, and leftovers should not be left out under conditions...
- 22/01/2017Breakfast Loaf
4 cups flour
1 cup pumpkin/sunflower seeds
2 or 3 tablespoons Rosemary
Quarter cup pumpkin seeds
Half cup maple syrup
2 1/2cups milk
- Producer15/01/2017No Bake Cookies1/2 cup butter1/2 cup milk1 1/2 cups cane sugar1/2 cup brown sugar1/3 cup butterscotch chips or table spoon butterscotch extract.1/3 cup shredded coconut2 1/2 cups big flake oatmealteaspoon vanilla extract4 tablespoons cocoa powderpinch kosher...
- 14/01/20172 cups flour, 4 teaspoons baking soda, 1/2 cup canola oil, 3/4 cup milk, 1/2 teaspoon salt. 1/4 cup shredded coconut. 1 tablespoon cinnamon makes light fluffy tea biscuits with hints of flavor that does not linger.
Comments14/01/2017 #1 Liesbeth Leysen, MSc. Brand Ambassador beBee, Inc.delicious post
- Producer13/01/2017How to Whip Up a Masterpiece Together with EaseCooking is such a special skill and talent to develop. Once you've thought you've learned it all, there's more to take in. Masterfully maneuvering your way around the kitchen is truly something that comes with time. If you're growing impatient and...
- Producer04/12/2016OLIVE OIL, GREEN GOLDWhat better presentation of olive oil, our green gold, than this wonderful photograph of a great friend? I am from Jaén (Andalucía, Spain) and I have always enjoyed the best olive oil in the world. But until recently I have not studied in...
Comments05/12/2016 #2 Deb 🐝 HelfrichOver here we use the abbreviation is EVOO and it is easy to tell those who know a little bit about it, because 80% of the bottles bought in the US are right next to the cooktop... So wasteful to cook with such a great tasting oil, which should really be mixed freshly into dressing while the vegetables are being chopped.
I will see if I can find some straight from Jaén, @Paz🐝 Hueso Luque, as now I am very curious about the taste.
- Producer03/12/2016Pisto Manchego (English & Español)Pictures taken by myself // Foto propiaToday has been a cooking day and I have prepared one of my favorite dishes.Pisto Manchego, also known simply as pisto, is a traditional dish of Spanish cuisine consisting of a fry of various vegetables from the...
Comments04/12/2016 #23 Lisa 🐝 Gallagher#21 Maybe I will take some photos if I can remember! Thanks @Mamen 🐝 Delgado, my daughter will be making a few dishes too... she's turning out to be an awesome cook. Food has always been a big part of our family get togethers. Laughter, love and food make a great combo!!
- Producer30/09/20167 Essential Foods While CampingThe Best Camping FoodsIf you're planning on getting out of the city to go camping for a while, it's important to bring the right types of food. There are a few things to consider when you choose food for a camping trip--first, you're going to need...
- 25/09/2016Fellow bees - Introducing Honeycomb Oat Noodles from Inner Mongolia. No live buzzes from China yet, but hopefully soon. So please make do with prerecorded buzzes from me for now.A Taste of China Dean Owen visits Xibei Youmian Cun restaurant in Shanghai to try the famous YouMian Wo Wo (Honeycomb Oat Noodles) of Shanxi and Inner...
Comments26/09/2016 #11 Lisa 🐝 GallagherOh wow, that just made me very hungry @Dean Owen ! Thsts a lot of work they put into making the honeycomb pasta, and what we call wontons hrre, well I bet they are delicious with the minced lamb mixture. I could have used some of that soup yesterday; )) Loved the video , thanks for sharing25/09/2016 #9 Dean Owen#7 I think it is very rare that you'll find lamb on the menu in Chinese restaurants in the West as they are usually Beijing, Cantonese or Sichuan restaurants, but good luck! The girl is unbelievable. Fortunately they appear to be on a rotational shift as ten minutes later I saw her on another station. I can't imagine doing that for hours on end. It is amazing how she presses a tiny bit of dough between her fingers, then flattens it with her palm, meanwhile the other hand is busy as bees.25/09/2016 #8 Dean Owen#6 I am becoming a fan of video as a medium although this is only my second production, it's so easy with the tools we have these days. IF I'm making people hungry, I guess it is working! Now being barred from the kitchen is a punishment worse that watching a Trump speech!25/09/2016 #7 Pamela 🐝 WilliamsOh, I want one of the minced lamb sandwiches! It was amazing how the cook had both hands constantly working making the noodles and rolling them for the steamer. Now that's talent! Well thanks for sharing Dean, now I want some steamed noodles with lamb and I don't know of a place in Greensboro that makes it! I must be deprived of this craving.. :-)25/09/2016 #6 CityVP 🐝 ManjitLovely Jubbly! I am glad this was a pre-recorded video because until I decide to upgrade my personal technology, I cannot view beBee Live Video. I also surrendered my cell phone - which is all a part of my learning journey shtick I practice here and at my offline club. Only draw back was that this video was so delicious, I now need to plan a new commando raid into our kitchen - which is well defended by the women of our house, who apparently have ordered me to get back on a fitness discipline to curb my eat on demand.25/09/2016 #3 Mamen 🐝 DelgadoOMG!!!! Thanks so much for this video @Dean Owen!!!! It took me to China and the wonderful tastes there... Ohh, how I love Chinese food, but Chinese food in China.
Sorry I'm going to write a little Spanish to bring @detapitasenlacalle .. to this wonderful corner. Este vídeo de nuestro querido Dean es todo un lujo Detapitas. No te lo pierdas!!!
- Producer26/08/2016In The Kitchen with LMDES // Berry Peach Cheesecake Popsicles (Recipe + Free Cookbook)To kick off our In The Kitchen with LMDES Summer Series, Christine (NY native living in Madrid) shares with us the perfect summer treat to make when the days get hot and you need a fun way to cool off! We're offering a FREE DOWNLOADABLE COOKBOOK on...
- 23/08/2016Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo.Cedar Plank Salmon with Peach Pico De Gallo - DelishPlanwww.delishplan.com Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo for a greatly refreshing...
- 18/08/2016Chipotle flavored pesto with pecan, garlic, olive oil and freshly grated parmesan cheese.Chipotle Pecan Pesto - DelishPlanwww.delishplan.com Chipotle flavored pesto with pecan, garlic, olive oil, and freshly grated parmesan cheese. It's rich, nutty and perfectly...