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: Season 6, Ep. 5

Bermuda (605)

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Hop on board with host Michelle Bernstein as Moveable Feast with Fine Cooking explores Bermuda’s sparkling turquoise waters for the catch of the day and local specialties that combine English and Portuguese cuisine. Chef Gavin Kaysen turns local corn into a chilled soup and transforms local potatoes into a rice-less risotto. Feast the Bermy way with some Snapper filled with Leek and Fennel Fondue and topped with Mojo de Ajo, followed by a traditional Rum-Spiked Bread Pudding.

    Recipes From This Episode

  • Bread Pudding

    Rum-Flavored Bread Pudding

    Michelle Bernstein created this classic bread pudding to show off Bermuda's famous rum. She combines pound cake cubes with challah or brioche, for richness, and toasts both of them before…

  • Potato Risotto

    In this novel twist on risotto, diced potatoes stand in for the rice. Be sure to cut the potatoes the same size so that they all cook at the same…

  • chilled corn soup

    Chilled Corn Soup with Vanilla Oil

    This delicious chilled soup is rich and velvety. Use a light-colored vegetable broth to allow the corn’s yellow color to shine through.

  • leek-fennel-stuffed whole fish

    Leek and Fennel-Stuffed Whole Fish with Mojo de Ajo

    To really impress your guests, present this fish whole, nestled on a bed of roasted tomatoes. It’s a guaranteed showstopper and much simpler to prepare than it looks.

  • carrot crostini recipe

    Roasted Carrot Crostini with Honeyed Ricotta

    The flavors of the Middle East, earthy roasted carrots, and sweet, creamy ricotta create something special in this easy crowd-pleasing starter.

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