I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of
fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely ground sea salt Freshly ground black pepper
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
The pods of these are taken when
fresh, stripped of their seeds, and ground
into a paste of the consistence of
fresh spring
butter.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2
fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4 cup vegetable oil 3 cups water
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided
into two - pound servings and placed in cheesecloth bags 4 ears
fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced
into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn
butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)
Jungle Peanuts: I've had peanuts before of course... but never like this.Wild Jungle Peanuts have a unique peanut flavor and they taste like you're spooning
fresh, natural peanut
butter straight
into your mouth.
Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or
butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press
into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some
fresh blueberries for fun!
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.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced
fresh parsley leaves
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in
butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared»
into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of
butter / Garnish with
fresh herbs like cilantro, dill or parsley, a slice of lemon.
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of
fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (
fresh is really important here, not the bagged stuff)
1) 450g of self - raising flour 2) 150g of
butter, cut
into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut
into small squares 7) 200g of ham in slices, cut
into small squares 8) 300g of cream cheese 9) 1 cup of chopped
fresh chives
1) Sift self - raising flour
into a large mixing bowl 2) Cut the
butter into small cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways
into half 10) Mix chopped
fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with
fresh chives
2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons
butter cut
into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon
fresh cracked black pepper, more or less upon your taste - buds
I have no Chipotle but
into my
butter will go
fresh garlic, smoked paprika, cumin, and a little bit of chili powder.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of
fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with
butter until a homogeneous mixture is achieved 3) Slice baguette
into thin slices diagonally 4) Spread garlic - parsley
butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional)
Fresh garlic, parsley and
butter:
12 — 14 lb whole turkey,
fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut
into cubes (about 9 c) and lightly toasted 3/4 c chopped
fresh flat - leaf parsley 1/4 c unsalted
butter, melted 1/4 c all - purpose flour
Tender apples with thyme 2 apples, cut
into slim boats 2 Tbsp honey 2 Tbsp apple cider vinegar 6 sprigs of
fresh thyme 1 tsp
butter
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar
into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped
fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted
butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
1 Tbsp
butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut
into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped
fresh basil, chives, or parsley (optional)
4 large slices white sandwich bread, torn
into 1 - inch pieces 2 tablespoons unsalted
butter, melted 2 tablespoons
fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut
into 4 pieces Cooking spray Lemon wedges
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut
into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted
butter, cut
into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
Fresh coconut would never turn
into butter, as it contains way too much moisture!
I enjoyed this bread
fresh with salted
butter and a home made broccoli and stilton soup, toasted with
butter and jam and dipped
into soft - boiled duck eggs.
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or
butter lettuce leaves, washed
Also great for making
fresh juices and nut
butters, grinding grains
into flour, emulsifying dressings and creating salsas, dips and spreads.
fresh mushrooms (button or cremini), chopped
into small pieces 4 tablespoons
fresh parsley, chopped 2 tablespoons
butter 2 garlic cloves, minced Salt and freshly ground black pepper 1 oz.
Ingredients 2 Tb earth balance or non-dairy spread or
butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced
into eighths, or 3 1/2 cups frozen 2 cups (1 pint)
fresh or frozen blueberries
Crumble Topping: 1/2 cup all purpose flour 4 tablespoons cold unsalted
butter, cut
into 1/2 cubes 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon
fresh thyme, chopped 1 teaspoon cold water
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of
fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place
fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
3 medium overripe bananas, peeled and cut
into large pieces 1/3 packed brown sugar 1 tbsp
butter, cut
into small pieces 1 1/2 cups whole milk (plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp
fresh squeezed lemon juice 1/4 tsp salt
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond
butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup
fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut
into thirds
1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped
fresh rhubarb (7 to 8 stalks cut
into 1/2 - inch pieces) 1 pound
fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted
butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Somewhere between 6 - 10 % of milk supplied to Murray Goulburn and Fonterra goes
into domestic
fresh milk (for drinking milk — both supermarket private label and branded milks - and products like
butter and cheese).
1 head of kale, washed, dried and torn
into large pieces 1/4 cup raw almonds (or almond
butter) 1 Tbsp
fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch
fresh ginger, grated dash cayenne
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very cold, cut
into pieces 6 ounces
fresh blackberries
Ingredients - 2 tablespoons unsalted
butter -8 oz of thick cut bacon cut
into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons
butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup
fresh cream 1 lemon, cut
into quarters, for garnish
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut
into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked
butter beans
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup
fresh lemon juice zest of two lemons, finely minced 1/2 cup
butter cut
into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold
butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
1 cup onion, cut
into thin 2 - inch strips 6 cups green cabbage, shredded or cut
into thin 1 - 2 inch strips Salt and
fresh ground pepper to taste Additional
butter for topping, optional Optional — if you have access to a good Irish cheddar cheese, like Kerrygold, try adding 1/2 -1 cup (shredded)
1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut
into 1 - inch cubes1 medium onion, cut
into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted
butter, cut
into chunks10
fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.
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
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN
BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
BUTTER 1 pound butternut squash (peeled, cut
into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted
butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
butter 12
fresh sage leaves Kosher salt and freshly ground black pepper (to taste)
8 sheets
fresh phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2 stick) unsalted
butter, melted 3 tablespoons (about) sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut
into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water
For the stuffing: 1 recipe Southern - Style Cornbread, cut
into cubes, stale 8 tablespoons (1 stick) unsalted
butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced
fresh sage 1 tablespoon minced
fresh thyme leaves 1/4 cup chopped
fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
1 1/2 cups
fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated sugar pinch of salt 1 tablespoon
fresh - squeezed lemon juice, from about 1/2 medium lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted
butter, room temperature, cut
into 24 small cubes
multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer) maple syrup hazelnut
butter fresh figs (ripe but firm), cleaned and cut
into quarters shelled hazelnuts, coarsely chopped dark chocolate, preferably Fairtrade