What is your favorite recipe that you love to change?
My favorite recipe is: Fillet of cod 6 cod fillets for fillets of the cortex 1 / 2 pound butter, room temperature 2 tablespoons margarine 2 tablespoons chopped parsley 2 teaspoons thyme 3 tablespoons chives, chopped 3 cloves garlic chopped 2 whole eggs 1 egg yolk 1 cup white breadcrumbs salt and freshly ground black pepper Preheat oven to 325F of the cortex, in a large bowl, butter and Whip margarine with an electric mixer at medium high speed until doubled in size. Add the herbs and garlic. Mix well. Add the eggs, egg yolk, breadcrumbs and season with salt and pepper. whip for 2 minutes and set aside. Place the fillets on a baking sheet, Pat dry and season with salt and pepper. place mixture in crust a sheet of parchment papper: stabilize at 1 / 4 inch thick. Cut the parchment and the cortex with a sharp knife or scissors to fit the size of each fillet. and gently slide the butter on top of each fillet with a hot spatula bake for 15 minutes,
sounds good !!!!!!!!!!! Fricassèes Chicken with eggplant and fresh tomatoes with most of Africa, this can be done one day ahead and gently heat before serving. 4 servings. Salt and pepper 1 tomato, about 1 / 2 pounds 2 1 / 2 pound chicken 1 / 4 pound bacon 2 tbsp. olive oil 2 cloves garlic 1 / 2 c. white wine 1 tbsp. Parsley oil for frying Cut eggplant into strips about 3 inches long, 1 inch wide and 1 inch thick. Put in a colander and sprinkle generously with salt. Let stand for 1 hour and then clean salt. Drop tomatoes in boiling salted water, boil for a minute or two, drain, cool, peel and cut. Cut chicken into 10 pieces. Chop bacon finely with a knife or processor food. put olive oil, bacon very thin with a knife or food processor. Put the olive oil, bacon and garlic in large skillet. Cook over medium-high until garlic turns pale gold. Add chicken pieces, skin side down, and Brown as well. Turn and brown other. Add wine, 1 / 2 teaspoon salt and 1 / 8 teaspoon pepper and cook until wine evaporates. Add the parsley and tomatoes. Turn chicken to coat. Cover and cook until tender, about 20 minutes, turning chicken pieces occasionally. Meanwhile, heat 1 / 2 inch oil in large skillet over high heat. Slip that many of the eggplant slices as will fit without overlapping and fry both sides until golden. Drain on paper towels. Repeat for each fry eggplant. When the chicken is done, remove nearly all the fat. Add the eggplant fried and cook 3 to 5 minutes, stirring occasionally.
Jiaogulan – Part 2/2 (The Miracle Herb)
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