Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives,
fine slices of sun dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella cheese
We continue our slight pause in the release of summer blockbusters to bring
you this fine slice of film noir.
Base yourself at one of our San Diego beach house rentals and you'll be right by one of the city's
finest slices of sand.
Not exact matches
Rinse the aubergine
slices very thoroughly to get rid
of excess salt and then chop them into a very
fine dice.
I'm a bit
of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf,
slice and grill it into little toasts, put a
slice of Roma tomato, Basil leaf (purple if you have it) a thin
slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and
fine dices
of onion and celery.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work
fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
If you're on a low - carb diet, there's no doubt you're familiar with this technique
of slicing squash and zucchini into
fine ribbons or «noodles.»
1 cup
of rice flour scant 1/2 teaspoon
fine grain sea salt 8 ounces mushrooms,
sliced 1 / 3 - inch thick 1 cup
of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon
fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly
sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
-LSB-...] capers, olives, a handful
of cooked quinoa,
sliced baked tofu (from a package is
fine),
sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, -LSB-...]
1 onion,
fine diced 5 cloves
of garlic, minced olive oil 6
slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links,
sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
Here are some
of my favorite additions: toasted pine nuts, capers, olives, a handful
of cooked quinoa,
sliced baked tofu (from a package is
fine),
sliced warm Chickpea Cutlets (or any chicken - y thing), garlicky sourdough croutons, vegan bacon, (deep breath... ok, proceed), tempeh (Chimichurri or Garlicky Thyme), grilled seitan, grilled asparagus, grilled portobello, roasted squash.
Half a
slice of this rather large cake is
fine for most, though obviously not for CT..
3 bunches scallions, trimmed and thinly
sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil
fine grain sea salt 3 big handfuls
of big, rustic croutons a squeeze
of fresh lemon juice.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to
slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are
fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple
slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
But if you're short on time, a can
of sliced beets will do just
fine.
Chips are
fine, but I've taken to serving guacamole with thinly
sliced rounds
of daikon radish lately.
And aside from some needling parchment paper origami and
fine -
slicing of vegetables (which, as we well know, with my new BFF is frighteningly easy, although the rankings are more like Deb's thumbnail: 0, Mandoline: 1 right now), you need a minimum
of dishes and time to get this together.
I used 8 oz
of cream cheese and 8 oz
of sour cream, I was in a hurry so I froze them for 20 minutes and they
sliced just
fine.
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very
fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground
Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread
slices) Vegetable oil
1/4 cup / 60 ml extra virgin olive oil 4 cups thinly
sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped
fine grain sea salt lots
of freshly ground black pepper zest and juice
of one lemon 1/3 cup / 2 oz grated Parmesan
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is
fine since you're going to thinly
slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head
of boy choy, cut and washed
1 small bunch
of fresh dill ~.5 oz / 15 g 9 tablespoons extra virgin olive oil 3.5 pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted butter
fine grain sea salt 2 large, thin - skinned potatoes, thinly
sliced 3 medium garlic cloves, thinly
sliced
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup)
sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
A dark leafy green like kale or Swiss chard will boost the vitamin A and K content
of your salad — just
slice it into
fine ribbons.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium
fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th
of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded
fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz
sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Dry Ingredients for Country Homemade Wheat Bread: 3 cups whole wheat flour (
fine quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted butter,
sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package
of rapid rise yeast (about 2-1/2 teaspoons)
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like
fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not
fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup
of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before
slicing into 8 portions.
The dough was extremely sticky because
of the syrup, but it all worked out
fine as far as shaping, baking, and
slicing.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles
fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and
slice the apples into as thin
slices as possible 6) Mix sugar and ground cinnamon powder with
sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple
slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces unsweetened vanilla almond milk 1 teaspoon cacao powder 4 medium bananas,
sliced and frozen Pinch
of fine sea salt
Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is
fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch
of sea salt 1 1/2 cups
sliced plums (I used a combination
of local white / «shiro» and purple plums) 1/2 cup organic blueberries
This is
fine; you don't need a full layer, just a scattering
of slices.
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches
fine grain sea salt 1 small bulb
of fennel, trimmed and
sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch
of chives, minced freshly ground black pepper a small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1 vanilla bean, split and scraped 1/2 tsp ground cardamom Pinch
of fine sea salt 2 - 3 nectarines, halved, pitted and
sliced
My thinking is that if the rest
of your diet is very clean (generally no processed foods at all, so no other source
of these glutamate neurotoxins) it's probably
fine to indulge in an occasion
slice or two
of bread made with xanthan gum.
It tastes
fine, but doesn't firm up correctly and I get kind
of a spread instead
of something I can
slice.
1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound),
sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions,
sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch
slices 1 loaf
of rustic bread, cut diagonally into eight 1 / 2 - inch
slices Freshly ground white pepper
Fine sea salt
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped
fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
2 large
slices of whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons
of water 1/4 teaspoon
fine sea salt 1/4 teaspoon chili powder 2 medium, ripe avocados fresh cilantro leaves thinly
sliced jalapeño 1 lime, quartered
* 1 quart strawberries, preferably local (when trimmed and
sliced, you should have about 3 heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey
fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch
of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly
sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt 1 small onion or a couple shallots,
sliced 1 cup cooked chickpeas (canned is
fine, if you don't want to cook up a pot
of dried chickpeas) 8 ounces extra-firm tofu 1 cup
of chopped kale 2 small zucchini, chopped zest and juice
of 1/2 a lemon
raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided
fine grain sea salt 2 small yellow onions, thinly
sliced 2 cups
of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and
sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon
fine grain sea salt 2/3 cup
sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons
fine grain sea salt, divided 1 teaspoon maple syrup Few drops
of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
That should be
fine, you could also bake it in two cake pans and
slice each in have for a quadruple layer cake like I did here: http://www.maplespice.com/2009/05/quadruple-layer-chocolate-cake.html It was made using the same quantity
of cake batter.
1 tbsp olive oil 1 garlic clove, crushed 1 large handful (1 lightly packed cup) spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream
fine sea salt freshly ground black pepper nutmeg a bit
of finely
sliced scallions
4 C finely grated potatoes 1 large, or 2 small, cleaned and finely
sliced leeks (remove the outer layer and the tough leaves at the end
of the stalk) 6 eggs, whisked with 1/2 C milk or cream 1/4 C Olive oil (a little less is
fine too)