Fine Cooking Magazine, Oct/Nov 2009

  • Fuyu persimmon and fennel salad with hazelnuts

    Fuyu persimmon and fennel salad with hazelnuts (page 16)

    from Fine Cooking Magazine, Oct/Nov 2009 Fine Cooking Magazine, Oct/Nov 2009 by Melissa Pellegrino

    • Categories: Salads; Side dish; Fall / autumn; Vegetarian
    • Ingredients: oranges; shallots; Fuyu persimmons; fennel; parsley; hazelnuts; Parmigiano Reggiano cheese
    • Accompaniments: Autumn vegetable soup
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Notes about this book

  • netminder6 on March 12, 2012

    The cover displayed is incorrect. The cover displayed here is for the Feb/March 2009 issue.

Notes about Recipes in this book

  • Moroccan-spiced seared scallops with green grape and lemon relish

    • Rinshin on June 30, 2022

      Elegant and perfect for dinner guests if grape relish made ahead. Loved the grape relish which should really work well with fish and pork recipes. The grape relish had just enough sweetness coming through with great balance of lemon peel, mint, cilantro, green onion and olive oil. Best to cook scallops for 45 seconds to 1 minutes per side instead 1-2 min per side. Need more salt in the spice mixture. Photo added.

  • Green beans with crispy pancetta, mushrooms, and shallots

    • Rinshin on June 30, 2022

      Excellent and quick to make. Although it is a small amount of Dijon mustard, it brightens up the sherry vinegar coating very nicely. Repeat for sure. Photo added.

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  • ISSN 1072-5121
  • Published Oct 01 2009
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States