This pan-seared and butter basted Swordfish with a silky smooth Golden Beet-Parsnip Purée is all about the Fall flavors. Swordfish is the steak of the ocean and is an absolutely delicious protein for your holiday dinner party.
A stuffing that’s good enough to be the main dish. Sourdough bread and sausage are backed up with apples, raisins and fresh herbs to make flavors and textures so good, you will keep going back for more.
The key to cooking perfect green beans is to actually cook them twice. French green beans, also called Haricot Verts are blanched then sautéed with butter and shallots. This is the method used in fine restaurants and comes out perfect every time.