Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any
broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their
broth, chopped kale or chard, thin spears of asparagus
when in season.
I made a few alterations to the recipe
when I served it — used 4
cups of low sodium organic vegetable
broth instead of water, and used most of a seedless cucumber in place of the avocado.
When the onion mixture has cooled a little, add about 1-1/2
cups of the
broth to the blender and puree well.
I added somewhere between 6 and 8
cups of
broth and if you leave this overnight the quinoa will absorb even more
broth so you'll have to add a bit more
when you heat it up.
Add some oil to a heavy bottom pot, over medium - low heat, and add the rice, cook for 3 minutes, add 3
cups of the
broth,
when starting to simmer lower the heat, cover and cook for 20 minutes.
When hot, add 2
cups chicken
broth and scrap off the drippings.
Meanwhile,
when soup has 20 minutes left to cook, bring rice and remaining 1-1/4
cups broth to a boil in a small saucepan.
When the soup has 20 minutes left to cook, simmer 3/4
cup long grain white rice in a saucepan with 1-1/4
cups chicken
broth.
* The first time I made this, I did not have a squash with a particularly hollow core, so
when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the
broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per
cup of
broth.
When the
broth has simmered for a minute or two, transfer some into a blender jar with a ladle (2 or 3
cups, doesn't have to be exact — just don't blend the bay leaf!).
If it gets to the point
when the water is absorbed, but you'd like a more tender grain, add 1/2
cup more
broth or water and continue to cook until absorbed.
Also I used half the
broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2
cup of cilantro, bacon fat instead of olive oil and some fresh garlic and
when it was done and still in the pan gave it an additional squeeze of lime juice.
I did make some changes — added garlic
when sauteing the onions, used anchovy paste instead of whole anchovies, used beef
broth instead of chicken, and used only about 1/4
cup of brown rice for the rice.
To make soup creamy, blend 1/2
cup potatoes with
broth when potatoes are softened, and stir into saucepan.
I also reduced the tomatoes by 25 % and increased the
broth by the same — e.g.
when I doubled the recipe, I used 3 x 14oz cans of tomatoes and used 2
cups of
broth (instead of 1.5).
When there is but a kiss of
broth left in the pan, turn off the fire and shred about 1/8
cup of freshly shredded Manchego cheese on top of the rice and cover the pan with a lid
Finally,
when I added the tomatoes back, I felt I wanted more of a sauce, so I added approximately 1
cup of chicken
broth and reduced it a bit.
Continue cooking and stirring the rice, adding 1
cup of
broth at a time, but only
when the previous
cup has been absorbed.
I'm sure most folks will figure it out, but you could mention that the cashews are raw in the ingredients list, and that it's 2
cups of
broth when you puree them.
And
when I smelled that
broth (which the restaurant calls a «tea of lightly smoked fruits and vegetables»), it was like an entire magical forest had been distilled into that porcelain
cup.
When a young man brought out two
cups of
broth (the first course of the tasting menu), he did so with a mixture of pride and awkwardness that could only come from having made the dish himself; the cooks at Elske serve their own dishes.
I would sub in 4 - 6
cups of the
broth depending on how much soup you want to make, pretty flexible recipe
when it comes to that.
Sippy
cups were really helpful
when my babies were old enough to start solids, since we started with foods like bone
broth (great in a sippy
cup).
When you start drink 1 or 2
cups of clear bone
broth every day.
I have several
cups of fat that I skimmed of homemade bone
broth... it's hard like tallow,
when cooled.
In my pressure cooker, I get about 8
cups of
broth for 1.5 - 2 chicken carcases, or about the same number of bones you're doing (I just throw bones into bags in my freezer and
when I need
broth, just pour some out into the pot, so it's not an exact science!).
I also added 1/4
cup more chicken
broth because it reduced IMMEDIATELY
when I added the arrowroot powder and became a sticky glob, so the chicken
broth helped thin it a little.