Kitchen Confidante

5 days ago | kitchenconfidante.com | Liren Baker

– In the bowl of a food processor, add the olives, roasted red pepper, shallot, capers, garlic, vinegar, oregano, basil, parsley, and olive oil. Give it a few pulses until the olives are finely chopped, but still chunky. Season.

5 days ago | kitchenconfidante.com | Liren Baker

– Bring 5 cups of water in a pot to boil. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables.

5 days ago | kitchenconfidante.com | Liren Baker

Very elevated, and a great idea for next gathering with some panache! Wow, now to get the caviar, love the rest of these ingredients too, thank you!

5 days ago | kitchenconfidante.com | Liren Baker

– Lower the heat to medium-low. Stir in the lemon juice, capers and caper juice to the pan. Let the sauce bubble, then whisk in the butter. Pour the sauce over the fish and garnish with parsley. Serve immediately.

5 days ago | kitchenconfidante.com | Liren Baker

– Heat olive oil in a medium sauce pan over medium-low heat. Add onion and garlic, and cook until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.