Sentences with phrase «bay leaf over»

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Make the cheese sauce: In a medium saucepan, heat the butter, garlic and bay leaf over medium heat.

Scatter the bay leaves over the vegetables.

Uncover the grill and drop the remaining allspice berries and bay leaves over the charcoal using tongs.

Not exact matches

Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat.

In a large saucepan over high heat, combine the chicken, broth, celery, onion, salt and pepper, and bay leaf.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

Remove the bay leaves & garnish with chopped cilantro and serve the frijoles negros over white rice.

Add the onion, garlic, thyme and bay leaf and cover by 2 inches with cold water and place over high heat.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Add the garlic, mushrooms, and bay leaves and sauté over gentle heat for 5 minutes or until softened.

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

Meanwhile heat a large skillet over medium high heat, and add the 4 tablespoons of butter and the bay leaf.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme

Add the marinade, mix well, add the bay or curry leaves, and cook over low heat for 20 minutes.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Put the chicken, pork, vinegar, soy sauce, bay leaves, and seven of the smashed garlic cloves in a shallow pot over medium heat.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Pour the warm broth over the potatoes, removing the bay leaf.

Discard bay leaves before serving over cooked rice.

Pour the Guinness and Worcestershire sauce over the veggies, sprinkle the thyme on top, and drop in the bay leaf.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

Make the beef butter: In a small saucepan over medium heat, combine the beef fat, garlic, rosemary, thyme and bay leaf.

In a medium saucepan over high heat, bring the vinegar, water, sugar, salt, fennel seeds, red pepper flakes, lemon peel and bay leaf to a simmer.

Make the pickled eggs: In a medium saucepan set over medium heat, add the water, rice vinegar, mustard seeds, black peppercorns, allspice berries, bay leaves, sugar and salt.

In a small saucepan over medium - high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes.

In a large pot over high heat, add the water, salt, onion, Old Bay and bay leavBay and bay leavbay leaves.

In a steamer basket over simmering water, add the bay leaf, peppers, and garlic cloves.

Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.

Combine onion, peas, and bay leaf in a medium saucepan and bring to a boil over medium - high heat.

Melt the butter / lard / duck fat / whatevs in a large soup pot with the thyme and bay leaf, stir in the leeks, and cook over medium heat for about 4 minutes.

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

Add the bay leaves and bring the water to a boil over medium - high heat.

Cook for about 15 minutes over medium heat, then add one more teaspoon of flour along with the wine sauce and bunches of fresh herbs and bay leaves, stirring together.

Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

directions For the Corn Stock: In a large pot over medium - high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water.

Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium - high heat.

directions In a medium sauce pot over medium - high heat, bring 1 1/2 cups of the stock, rice, bay leaf, salt and pepper to a boil.

Heat 1 tbsp oil in a frying pan over medium heat add the remaining onion, 1 tbsp of the water and bay leaves and fry for 7 mins until soft.

Warm the coconut milk with the peppercorns and remaining bay leaves in a medium pan over low heat — you don't want it to boil, so keep a close eye.

In a medium saucepan over high heat, bring the vinegar, water, salt, sugar, black pepper, dill seeds, bay leaf, chile de árbol, garlic and juniper berries to a simmer.

In a medium saucepan over high heat, bring the water, vinegar, sugar, salt, cumin, mustard seeds, coriander, bay leaf, thyme and orange peel to a simmer.

Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.

Remove the bay leaf from the sauce and gently reheat the sauce over low heat.

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.