Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Pheasant with Shallot Cider and Burning Oak Leaves
Details
- Servings: 8
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 300 grams (10.6 ounces) all-purpose flour
- 35 grams (1.2 ounces) baking powder
- 45 grams (1.6 ounces) cornstarch
Instructions
Pheasant with Shallot, Cider, and Burning Oak Leaves serves 8 original recipe by Martha Stewart.
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