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How To make Asparagus with Hazelnuts & Tarragon Vinaigrette
1 lb Fresh asparagus, trimmed
1/4 c Minced shallots
3 tb Tarragon-white wine vinegar
4 ts Chopped fresh tarragon OR
1 1/4 ts Dried tarragon
1 ts Dijon mustard
7 tb Hazelnut oil, walnut oil
-or olive oil 4 c Baby lettuces or inner
-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,
-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl
How To make Asparagus with Hazelnuts & Tarragon Vinaigrette's Videos
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Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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❤️ Demeyere Reduction / Saucier Pan:
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Pati Jinich - Grilled Potato and Radicchio Salad
Pati and her sister, Alisa, grill up a delicious Potato and Radicchio Salad with a Dijon Tarragon Vinaigrette. The recipe is available in English and Spanish, see below...
English:
Spanish:
Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Melissa Clark makes a light asparagus soup topped with tender asparagus tips, accompanied by toasted bread coated with creamy ricotta for dipping.
Produced by: Jenny Woodward
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Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Red Butter Lettuce with Hazelnuts, Parmesan and Avocado with Healthy Green Goddess Dressing
RECIPE IS BELOW: Be sure to follow me on Instagram @amandadoesfood and Twitter @fooddoes #amandadoesfood #superyummy #greengoddessdressing
SALAD with HEALTHY GREEN GODDESS DRESSING
FOR the SALAD:
Makes 1 Serving
2 to 3 ounces red butter lettuce (about half of a 5 ounce prewashed container)
2 tablespoons toasted hazelnuts, chopped
1 ounce parmesan cheese, shaved
1/2 avocado, sliced
kosher salt
freshly cracked black pepper
In a large bowl, combine all the ingredients, except the avocado. Dress the salad (recipe is below) and transfer to a serving bowl or plate. Top with sliced avocado. Lightly season the avocado with salt and pepper.
FOR the HEALTHY GREEN GODDESS DRESSING:
Makes about 1.5 cups
1- 6 ounce container of nonfat Greek yogurt
2 teaspoons anchovy paste
1 garlic clove
1/3 cup fresh tarragon leaves, chopped
1/3 cup fresh chives, chopped
1/3 cup fresh parsley, chopped
juice from half a lemon
zest from 1 lemon
1/2 cup extra virgin olive oil (if you prefer to use less oil, replace a portion with buttermilk or water)
kosher salt
freshly cracked black pepper
Combine all ingredients, except the olive oil, salt and pepper, in a high powered blender or food processor. Blend until combined, about 15 seconds. While the blender is on, slowly stream in your olive oil to emulsify. Blend another 15 seconds. Season with salt and pepper. Store in the fridge in an airtight container or mason jar.
Amanda's Top
Hello Sunshine Smocked Top by BB Dakota
revolve.com
Raw Shaved Fennel Salad Recipe
Ingredients:
2 large fennel bulbs with fronds
2 large lemons
3/4 - 1 lb dubliner cheese (aged white cheddar or parmesan can be used)
2 Tablespoons olive oil
2 large pinches grey sea salt (to taste)
Pan Seared Mahi Mahi Recipe (Step-by-Step) | HowToCook.Recipes
Mahi Mahi (sometimes called Dorado) is a delicious lean white fish that is tender, flaky, and full of flavor. This Mahi Mahi recipe coats the fish in an AMAZING lemon garlic butter sauce that adds the perfect balance of flavor to the fish.
View FULL Step-by-Step recipe here:
Ingredients:
4 4oz Mahi Mahi filets
3 tbsp extra virgin olive oil
salt (to taste)
black pepper (to taste)
Lemon Garlic Sauce
3 tbsp salted butter (softened)
2 tbsp garlic (minced)
1 tbsp lemon juice
1 1/2 tbsp lemon peel (grated)
1 tbsp fresh parsley (chopped)
1 tbsp fresh chives (chopped)
kosher salt (pinch)
black pepper (pinch)
Instructions:
1. Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
2. Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
3. In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.
#mahimahirecipe #easymahimahirecipe #bestmahimahirecipe #howtocook.recipes
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