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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Cooking Light

MAGAZINE

January, 2007

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Argentine Black Bean Flatbread with Chimichurri Drizzle

(Cooking Light, January, 2007)

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Balsamic-Plum Glazed Pork Chops

(Cooking Light, January, 2007)

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Beef Goulash

(Cooking Light, January, 2007)

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Chicken Panini with Fig Jam

(Cooking Light, January, 2007)

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Chocolate Shortcakes with Bananas and Caramel

(Cooking Light, January, 2007)

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Chunky Red Dal Soup

(Cooking Light, January, 2007)

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Cinnamon-Apple Cake

(Cooking Light, January, 2007)

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Couscous Salad with Chickpeas and Tomatoes

(Cooking Light, January, 2007)

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Cucumber-Yogurt Dressing

(Cooking Light, January, 2007)

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Cumin-Dusted Chicken Breasts with Guacamole Sauce

(Cooking Light, January, 2007)

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Dal with Ghee, Cumin, and Mustard Seeds

(Cooking Light, January, 2007)

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Fettuccine Alfredo

(Cooking Light, January, 2007)

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Fig and Blue Cheese-Stuffed Pork Tenderloin

(Cooking Light, January, 2007)

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Linguine with Spicy Crawfish Butter

(Cooking Light, January, 2007)

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Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries

(Cooking Light, January, 2007)

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Monkfish in Saffron Broth over Baby Spinach and Red Potatoes

(Cooking Light, January, 2007)

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Mustard Herb-Crusted Pork Tenderloin

(Cooking Light, January, 2007)

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Pork Carnitas with Caramelized Onions and Chipotle

(Cooking Light, January, 2007)

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Quick Breakfast Tostada

(Cooking Light, January, 2007)

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Smoky Barbecue Chili

(Cooking Light, January, 2007)

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Soba Noodle Salad with Seared Tuna

(Cooking Light, January, 2007)

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Veal Osso Buco with Gremolata

(Cooking Light, January, 2007)

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Sole with Tarragon-Butter Sauce

(Cooking Light, January, 2007)

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Healthful Info:

A little high in saturated fat. Could cut saturated fat a little by using half olive oil and half butter.

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Comments:

On January 17, 2008, 5:36 pm peggy said:

Sole is such a delicate fish--and a favorite of just about everyone--I always wonder why I don't think to cook it more often. It's also one of the most elegant quick meals you can make. This herb-scented version is a good basic recipe to keep on hand. One thing, however: I love garlic, but I think it's really overdone here, especially considering sole's mild flavor. I say cut the garlic down to one clove, or omit it altogether. It will still have plenty of flavor, and taste wonderful with a crisp white wine and a loaf of crusty artisan bread.


Angel Hair Pasta with Mussels and Red Pepper Sauce

(Cooking Light, January, 2007)

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Artichoke and Arugula Pizza with Prosciutto

(Cooking Light, January, 2007)

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