Cod Provençal
by Dawn T in Rouxbe RecipesCod is served with a Provençal bean ragout made from niçoise olives, jalapeño peppers, tomatoes and lima beans.
| Comments: 32 | Views: 54110 | Success: 93% |
Most restaurants par boil or blanch vegetables before service so they can cook them to order quickly. This technique is especially useful if your planning a dinner party or cooking for large crowds.
Cod is served with a Provençal bean ragout made from niçoise olives, jalapeño peppers, tomatoes and lima beans.
| Comments: 32 | Views: 54110 | Success: 93% |
Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.
| Comments: 36 | Views: 19743 | Success: 96% |
Brussel sprouts coated in a silky garlic and prosciutto mornay sauce.
| Comments: 21 | Views: 12729 | Success: 93% |
This is part 2 of 3 for Rouxbe's multi-task meal player.
| Comments: 16 | Views: 10368 | Success: 97% |
Crispy green beans with slivered almonds tossed in a lemon brown butter sauce.
| Comments: 5 | Views: 5967 | Success: 91% |
Tender green beans sautéed with shallots and minced garlic.
| Comments: 10 | Views: 18102 | Success: 98% |
Creamed spinach goes well with beef, chicken or fish. This restaurant-quality side is a great way to get anyone to eat the...
| Comments: 11 | Views: 4775 | Success: 100% |
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