Cut the remaining 4 tablespoons of unsalted butter into small pieces and
add them to the skillet by sprinkling them all over.
Not exact matches
Assemble your dish
by adding eggplant, zoodles, and your favorite pasta sauce
to a
skillet bringing all items back
to temperature.
Meanwhile prepare the pepitas
by adding them
to a warm
skillet over medium heat.
Begin
by sauteing some onions and garlic with butter in a
skillet until caramelized, remove from pan and set aside, now make a roux in same pan, meaning melt butter, when melted
add a little bit of flour or arrow - root so that is becomes like a paste, then
add in heavy cream, stir
to incorporate,
add back in the onions and garlic, then
add in shredded cheese, stir
to melt it.
Add the reserved tomato puree
to the
skillet, bring
to a boil, lower heat, and simmer until the mixture is reduced
by about one - third.
As granola is cooling, begin roasting strawberries
by adding coconut oil
to the
skillet followed
by strawberries
Deglaze the pan
by adding a cup of the broth
to the
skillet, raising the heat, and bringing it
to a boil and scraping the sides and bottom of the
skillet to remove all the browned bits and pieces in the pan.
Begin
by preparing your sauce: Heat up a large
skillet to medium high heat and
add olive oil.
Add wine, broth, rosemary, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper
to skillet; boil, stirring
to scrape browned bits from pan until liquid is reduced
by half and no longer tastes of «raw» wine, about 4 minutes.
Another easy way
to incorporate fresh or dried roe is
by adding a little scoop into an egg scramble for the family or egg yolk pancake for baby (put one
to two free - range egg yolks into a bowl and mix in cooked veggies, meats or fish and the fish eggs with seasonings and cook on a hot
skillet like a pancake).
Begin
by heating a large
skillet to medium high heat,
add oil.
Heat a
skillet to medium,
add the oil or butter, followed
by the onion, then cook for 5 minutes or until the onion is tender.
Add wine, broth and peppercorns
to skillet and bring
to a boil; cook until liquid is reduced
by half.
Add the drained sauce
to the
skillet and simmer for an additional 5 minutes on low until the sauce is slightly absorbed
by the pasta.
Add a little salt and two cups of cold water, covering the
skillet quickly
to retain the steam created
by adding the water
to the hot pan.