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Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème: Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of...

Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème: Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of...

A partire dalThe Culinary Institute of America


Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème: Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of...

A partire dalThe Culinary Institute of America

valutazioni:
Lunghezza:
8 minuti
Pubblicato:
Oct 18, 2015
Formato:
Episodio podcast

Descrizione

Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
Pubblicato:
Oct 18, 2015
Formato:
Episodio podcast