Carlos': Contemporary French Cuisine is written with all the spirit and charm of the restaurant itself, and is true to the gracious hospitality of its owners. Carlos' offers exquisite recipes for Amuse-Bouches, Appetizers, Soups, Salads, EntrAces, Carlos' Specials, Staff Meals, Desserts, and more. Carlos' also offers expert wine notes that accompany many of the dishes, provided by the restaurant's sommelier, Marcello Cancelli, highlighting Carlos' award-winning wine collection (including the Grand Award from The Wine Spectator).like. Stilton. cheese, . youa#39;ll. love. this. salad. The. tart flavors from the vinaigrette contrasting with the sweet fiovor and crunchy texture from the nuts moke this a perfect salad choke. ... Salt and white pepper to taste CARAMELIZED WALNUTS: 1 teaspoon salt Pinch of cayenne pepper Pinch of freshly ... The idee is for the sugar to caramelize, not to burn, so about 3 to 4 minutes in the oven should do it.
|Author||:||Debbie Nieto, Carlos Nieto, Arlene Bronstein, Ken Bookman|
|Publisher||:||Gibbs Smith - 2005|