Weekend Bites Recipe: Seafood Ramen
Saturday, Nov 13, 2010 | Updated 9:35 AM PDT
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NEW YORK - FEBRUARY 01: A culinary student rushes through the kitchen with greens during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock. "Cooking is the new post-grad type of career," Aronowitz says. (Photo by Chris Hondros/Getty Images)
Olive oil 1 oz.
Minced garlic 3/8 oz.
Seafoods
- 1crab
- 2 green mussels
- 4 shrimps
- 2 scallops
Vegetables
- broccoli
- cauliflower
- asparagus
Tomato sauce 6 oz. and 1/2
Fish broth (already mixed salt 1/8 oz., black pepper 1 pinch in fish broth)
1st Look's Best of Food 2012
