![]() The name was probably modelled on Miranda. Literary: poets and playwrights brought this name into popular usage in the 17th century. Amanda first appeared on a 1212 birth record from Warwickshire, England. It is of Latin origin, and the meaning of Amanda is 'fit to be loved, lovable'. Alternatively, re-heat in the microwave in 20 second increments until melted. Amanda as a girls name is pronounced ah-MAN-dah. To use, cut slabs and place on fish prior to cooking in the oven. Edibles: Amandine (cake), a Romanian chocolate sponge cake filled with chocolate or almond cream Amandine (garnish), a French culinary term for a garnish of almonds Amandine potato, a type of potato Amandine (band), a Swedish musical band Amandine (given name) See also. Store in an airtight container in the refrigerator. Spoon warm sauce over blanched green beans, other vegetables, or cooked fish. Add the almonds and stir to incorporate.Add the lemon juice, zest, cayenne, and cream.In a small sauce pan, melt the butter over medium heat.Cut a slab and top it on fish or chicken before it goes in the oven, and they’ll cook together beautifully.Ģ tablespoons freshly squeezed lemon juice It’s even a contender for our Thanksgiving table this year.Īny leftover sauce can be stored in the refrigerator, which will solidify the sauce, but then you can use it like amandine butter. It pairs well with greens, rice, potatoes, fish, and chicken. I’ve made this at least 3 times this week. ![]() ![]() The base of the sauce is butter, which may negate any health benefits from the greens, but hopefully not :/ To that, there’s lemon juice and zest for tang, cayenne pepper for spice, and almonds for texture (and, amande is French for almonds, so it’s the “amand”e in “amand”ine, so it’s kind of necessary). If my constructively critical husband is any gauge, we had about ⅛ cup left over one night and he made me save it, which he later sopped up with some rice! But hey, don’t take our word for it. Back to present day, I began seeking out amandine recipes and believe I’ve arrived at a perfect combination goodness to share with you all. Butter, lemon, need I say more?), I remembered thinking that the sauce would be great on both greens and fish, and thus, would be perfect for a back-pocket emergency dinner. After learning the ingredients in the sauce (ie. I had a flashback to a time when I shadowed a cooking class and the instructor was explaining how to make an amandine sauce. In order to include more greens in my diet, I needed the help of some kind of sauce. Rather, the veggies are incorporated/disguised into something else. And, if I’m going to crave greens, it’s going to be collard greens from Roscoe’s Chicken and Waffles :) I mean, is that even healthy? I have no problem with veggie salads, soups, and smoothies, but notice that none of those are stand-alone veggies. The veggies that I do end up consuming become limited to the mildly flavored (albeit high in vitamins) variety – spinach and kale. While it seems like my veggie-loving peeps actually enjoy and sometimes even crave vegetables (props to those who can eat raw broccoli and carrots without a dip!), I personally have never liked the taste of vegetables, let alone crave it. I actually have to make an effort to eat veggies.
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