Not exact matches
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white
part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
I loved that it was also
for the most
part dairy free — I used some dairy free
butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher
part of the oven so they would not burn).
Specially a Peanut
butter cookie, and the best
part is I have an easy and super delicious one
for you.
There are a few things that could cause the caramel to be too runny: — adding water to the sugar
for the caramelisation
part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the
butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge
for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
I have made crispy treats similar to these - with rice puffs, peanut
butter, honey and rice syrup, and some chocolate chips
for flavor - and they set at room temp just fine (on hot days they melt in your hand, but that's
part of the fun;)-RRB-.
Part 3/3 — Chocolate Avocado Mousse with Peanut
Butter — one of my favourite go - to dessert,
for when I want a little something sweet after dinner.
The recipe uses far too much cinnamon, and it managed to wipe out the taste of the peanut
butter for the most
part.
I leave out the
butter all together and use corn flakes on top
for crunch or the bottom of a bag of chips (
parts and pieces and crumbs).
Butter is a big
part of this cake, and because I don't have a ton of experience baking with coconut oil, I don't feel comfortable advising it — or,
for that matter, advising against it.
Then comes the effort some
part — sautéing the grated carrots in ghee or clarified
butter for almost 20 minutes stirring them almost continuously.
It had more of a
butter flavor and
for me when I making a cream cheese frosting I want to defintely taste the name of it and this one didn't as it has equal
parts of
butter and cream cheese.
She give us an extensive diet plan
for identifying Candida, eliminating it from your body by «rebalancing» your body sour cream and onion kale chips, spreads — chocolate bean
butter, sweets of course and then how to maintain «candida - free» «Candida yeast is a normal
part of a healthy digestive tract.
I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but
for the most
part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut
butter frostings until the end.
And sunbutter might work
for the peanut
butter, or you can just skip that
part — it's not a necessary ingredient
for the cake itself!
Part of the issue might be substituting applesauce in recipes that are specifically formulated
for butter or oil.
I haven't tried it with a regular mixer, however
for the first
part where you are completely mixing the flour and
butter I see no reason why a regular mixer couldn't do the job (unless the dough is too thick
for it and then some cool hands might do the trick).
The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as
part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks
for one table of guests at the chefs private loft, while Alex Guarnaschelli at
Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2
parts 1 large bunch of cilantro, chopped and divided into 2
parts 2 serrano chiles, seeds and stems removed 1 tablespoon
butter or olive oil
for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup
butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced green onions (tops and white
parts) 1 teaspoon freshly grated ginger root 1 orange, thinly sliced
for garnish
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted
butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white
part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
For two
parts flour you use one
part butter.
The coconut
part of the pina colada mainly comes from coconut sugar and coconut
butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top
for fun.
Chocolate Buttercream Frosting 1 1/4 cups
butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (
for dark frosting, use
part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream
Chocolate Buttercream Frosting 1 1/4 cups or 300 grams
butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (
for dark frosting, use
part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream
During the session, we learned things like a new method
for cutting avocados, called the Nick n» Peel method, that helps you conserve the good stuff in the bright green fleshy
part of the avocado nearest the skin, and how to use avocado as a substitute
for butter or oil in recipes.
1) Melt
butter 2) Dissolve sugar in melted
butter 3) Mix sugar
butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel
for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the
parts where dulce de leche is exposed) with shredded coconut
I accidentally used a whole stick of
butter for the cake
part, but you'd never know if I never said anything.
I also added a tbsp of cocoa powder and it tastes like a chocolate chai latte... mmm... And
for for those with nut / coconut allergies, I mostly don't make this recipe including the nut / coconut
butter (
for the most
part because I never have them in my house as I have either finished them off or am too lazy to go to the store...) and it still turns out great: P
Ive also made them using Adams peanut
butter, an oily refrigeration PB, and i just found i had to keep them stored in the fridge or freezer or else they would melt and get really soft, but
for the most
part, no one minded!!!! =)-RRB- Thanks!!!!!!
I made this Vanilla Maple Cashew
Butter as
part of the July theme
for The Recipe Redux... which was creating a recipe using spirits, extracts or alcohols.
Crust: 2 1/2 cups plus 2 teaspoons Oat Flour, divided (
for topping) 2/3 cup Xylitol or Powdered Honey or Maple Sugar (powdered honey is my fav
for this
part) 1/2 teaspoon Baking Powder 1/8 teaspoon Sea or Pink Salt 1 1/3 cups Earth Balance
Butter 1/2 teaspoon Natural
Butter Extract (optional)
For me, Reese's chocolate peanut
butter cups were the best
part of my childhood Halloweens.
Really, the peanut
butter part is to die
for on its own!!
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)
We used
part vegan
butter and
part cashew
butter for the most decadent base.
For the most
part, I've just been roasting squash with
butter or olive oil and a little salt and pepper.
Depending on what the recipe is you could try and substitute it with coconut oil as they have similar qualities (especially if the recipe is something like a raw cheesecake) but
for this chocolate recipe I would try substituting it
for equal
parts almond
butter and coconut oil.
My flourless peanut
butter cookie recipe with honey is very similar to this one already, so I would make sure you use equal
parts dates to peanut
butter for them to turn out well.
Every now and then I go through an oatmeal phase but
for the most
part I stick to a quick fried egg and a slice of lightly
buttered Ezekiel bread with my cup of coffee.
I made the ensaimadas with softened
butter instead of lard (you substitute equal
parts of
butter for the lard), and they were beautiful, very tasty.
ingredients FRIED CHICKEN WINGS: canola oil (
for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to garnish) 1 bunch scallions (light green and white
parts only, thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted
butter
I kept up my workouts
for the most
part and while I prepped my food
for the day, there ended up being a lot more cheat - meal dinners, drinks and extra snacking (read: tons of chocolate and peanut
butter with a spoon from the jar).
For every member of our family, our favorite
part is enjoying a fresh flour tortilla hot off the comal with a nice pat of salted
butter.
My children
for the most
part do not care
for the baked goods that I have made with ground sunflower seeds, or sunflower seed
butter.
8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs - equal
parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted
butter 3 eggs, well whisked plenty of toast,
for serving
As
for the frosting, it's best when made with equal
parts vegan
butter and shortening, but you can use one or the other if that's all you've got.
4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted
butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white
part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed Salt and freshly ground black pepper to taste 1/8 cup chopped fresh basil
for garnish
Disclaimer: As
part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut
butter, from the National Peanut Board,
for free.
1/4 cup canola oil 2 leeks, white
part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted
butter, divided Salt, to taste
For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any col
For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil
for 3 - 4 minutes, until soft, making sure not to add any col
for 3 - 4 minutes, until soft, making sure not to add any color.