Sentences with phrase «in coarse pieces»

Drain them and, as soon as they are cool enough to handle, skin them, and cut them up in coarse pieces.

Not exact matches

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

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

I second the idea of adding sweet potato; just 75g or so roasted in a single piece until tender / soft gives this hummus the body that can sometimes be missed by not being coarse.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

Break the praline into pieces and grind into a coarse powder in a food processor.

Scatter the chilled butter pieces around the bowl and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.

Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse cornmeal with a few larger pieces of butter.

2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)

Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea - size pieces of butter remaining.

Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces.

Tear the bread into pieces and pulse in a food processor into coarse crumbs.

Crush or pound the acorn meats into smaller pieces or a coarse meal in a blender, food mill, or the equivalent.

Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal.

Tear bread into pieces and process in a food processor until coarse crumbs form.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

Work in butter with your fingers until mixture resembles coarse meal with some pea - size pieces of butter remaining.

Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea - size pieces of butter remaining.

1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt

Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea - size pieces remaining.

Pulse in a food processor to coarse crumbs with some larger pea - size pieces remaining.

Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).

While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal).

Pulse until mixture resembles coarse crumbs with some bigger pieces in there too.

To roast a vegetable, peel and chop into uniform pieces, arrange in a single layer in a roasting pan, drizzle with a little extra-virgin olive oil and coarse sea salt, and roast in a 425 - degree oven for 20 - minute intervals, turning the veggies each time the timer beeps.

Drop in the pieces of butter and pulse until the mixture looks like coarse meal — you'll have big, pea - size pieces and small flakes.

Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light green parts only, finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed

In this case, austere, coarse pieces of braided rope are molded in elegant porcelain with shiny glaze finishes of blue, purple, and greeIn this case, austere, coarse pieces of braided rope are molded in elegant porcelain with shiny glaze finishes of blue, purple, and greein elegant porcelain with shiny glaze finishes of blue, purple, and green.

Titled Rothko Comfort Blanket and made in collaboration with Sarah Lucas, the piece features a swatch of Emin's pink baby blanket with coarse yellow stitching and a label reading: FOR PRIVATE VIEWS AND OTHER STATE OCCASIONS.

peeled, seeded and cut into 1/2 in pieces coarse kosher salt and freshly ground pepper 2 cans cannellini beans, with liquid 2 cups vegetable stock fresh flat - leaf parsley, for sprinkling

Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham, torn