Season with
a heavy pinch of salt and black pepper.
«I think we should take it with a very
heavy pinch of salt.
If you're not sure how much to make, I usually make 3/4 cup for two people, and toss in a couple teaspoons of oil and
a heavy pinch of salt while it's boiling.
In a large shallow pan combine the radishes, olive oil, water and
a heavy pinch of salt and pepper in a large sauce pan.
Drizzle the remaining fat on top, add
a heavy pinch of salt and a few grinds of pepper, and toss lightly to coat.
Although I highly recommend adding
a heavier pinch of salt and a couple extra dates to help balance the bitterness of the cacao.
Not exact matches
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp •
heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste •
salt and pepper
For the icing though I used my favorite: 1 cup
of powdered sugar, 2 - 3 tablespoons
heavy cream, 1/4 teaspoon vanilla, and a
pinch of salt.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher
salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch
pinch of salt for the vanilla bean custard: 1 cup
heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped
pinch of kosher
salt 1 tablespoon corn syrup, optional 1 cup
heavy cream
1 cup granulated sugar 1 cup
heavy cream, at room temperature 1/2 tsp pure vanilla extract
pinch of kosher
salt 1 1/2 cup
of fresh cranberries 1 cup toasted walnut
ingredients: 1 cup
heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring)
pinch kosher
salt 3 egg yolks scrapings
of a vanilla bean
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of salt 2 1/2 cups
heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
While the cider boils, heat 1 cup
of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a
pinch of salt in another medium saucepan over medium heat.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a
pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup
heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar
pinch of Kosher or sea
salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons
heavy cream
1 egg 1 tablespoon
of heavy cream 1/4 cup brown sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1 tablespoon
of heavy cream
pinch of salt 2 - 3 small Yams or sweet potatoes.
-- In a medium,
heavy bottomed pot combine rice with 1 1/4 cups
of water, 2 teaspoons
of toasted sesame oil and a heart
pinch of sea
salt.
Over medium - high heat using a
heavy bottom soup pot, place the oil the onions and a
pinch of salt.
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar
pinch of Kosher or sea
salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons
heavy cream
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams)
heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A
pinch of fine sea
salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation)
pinch of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons
heavy cream
can tomato sauce 1 cup
heavy cream (I used whole milk and it was still rich and creamy) generous
pinch nutmeg
salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling
of dried basil, oregano, and thyme) 1 lb.
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup
heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
3/4 pound (1 quart) strawberries, chopped 8 ounces softened cream cheese 3/4 cup sugar 1 cup milk 1 tablespoon fresh lemon juice
Pinch of salt 1/2 cup
heavy cream
For ice cream 1-1/2 cups
heavy cream 4 large egg yolks 3/4 cup whole milk 3/4 cup granulated sugar
Pinch of salt 1 teaspoon vanilla extract
- Place a large, non-stick
heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon
of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple
of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.
Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A
pinch of salt 1/2 cup (120 ml)
heavy cream Flaky sea
salt, to finish (optional)
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous
pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml)
heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the
heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar
pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup
heavy whipping cream 1 teaspoon vanilla extract a few drops
of green food coloring, if desired
So when she began making ice cream a few years later, in 1996, Jeni made a burnt sugar ice cream with vanilla and a
heavy pinch of sea
salt.
Peppermint Frosting 8 tablespoon butter, room temperature 2 - 3 cups powdered sugar 1 teaspoon peppermint extract 2 tablespoons
heavy cream
Pinch of salt
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour
pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml
heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Vanilla Ice Cream 1 cup whole milk A
pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups
heavy cream 5 large egg yolks 1 tsp pure vanilla extract
1 cup whole milk 6 egg yolks 2 cups
heavy cream 3/4 cups granulated sugar
Pinch of salt 1 teaspoon vanilla extract 1-1/2 cups mini marshmallows 4 ounces milk chocolate, finely chopped 4 graham crackers, crumbled
For best results soak the cashews in hot water with a
heavy pinch of sea
salt for 2 hours.
Heat the olive oil in a large,
heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous
pinch of salt.
All you need is
heavy cream, lemon juice, butter, parmesan cheese,
salt and a
pinch of nutmeg.
Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder
Pinch of salt 6 tablespoons butter, cold and cubed 1/2 cup
heavy whipping cream 1 large egg 1 cup chocolate toffee pieces
Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar
pinch of Kosher or sea
salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons
heavy cream
Easy Way to Make Mini Eclairs Recipe & Image: Sadia Khan Chowdhury Time: 1 Hour Ingredients: For the Pastry Cream: 3/4 cup
heavy cream 1/4 cup sugar 2 tablespoons flour
pinch of salt 2 large egg yolks 1/2 teaspoon vanilla For the Eclairs: 1/3 cup water 3 tablespoons unsalted butter -LSB-...]
Garnish and Glaze: 1/2 cup slivered almonds 1 cup confectioner's sugar
pinch of Kosher or sea
salt 4 - 6 tablespoons
heavy cream 1 teaspoon pure vanilla extract
There are a whopping 4 ingredients in this recipe:
heavy whipping cream, melted chocolate, sweetened condensed milk and Dutch - processed cocoa powder (okay fine, plus a
pinch of salt but does that really count?).
For ganache 4 ounces milk chocolate, chopped 1/2 cup
heavy cream 1/4 teaspoon vanilla extract
Pinch of salt
3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use
heavy cream when I knew I would eat a ton
of this ice cream) 4 large egg yolks
pinch of kosher
salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons
heavy cream scant 1/4 teaspoon
salt tiny
pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
8 ounces white chocolate, finely chopped 1 cup whole milk 2/3 cup sugar
Pinch of salt 5 large egg yolks 2 cups
heavy cream
* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size,
heavy bottom saucepan with 1 / 8 - inch
of water, about 1 tablespoon granulated sugar per 1/2 pound
of strawberries (or more to taste) and a
pinch of kosher
salt.
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml)
heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar
pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml)
of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
for the frosting: 113 grams (8 tablespoons) unsalted butter, soft
pinch of kosher
salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons
heavy cream