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Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes.
In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. [7] many recipes are found in France, like Grand aïoli, Raïto or Gratin de morue [8].
Fried chicken, brownies from a box and stir-fried veggies—very different foods that, nevertheless, share a common ingredient: vegetable oil. Its omnipresence might suggest otherwise, but don’t ...
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A fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of river swimming crabs or Asian shore crabs (talangka) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood dishes.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [ 1 ] [ 2 ] [ 3 ] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish.
And we've heard that olive oil offers many health benefits, but is it good for baking? We take a look at popular plant-based oils to find out. Check out the slideshow above to discover the best ...