Sentences with phrase «inch pieces coarse»

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

2 sticks (8 oz) unsalted butter 1 small ice cube 10 oz (2 cups) all - purpose flour 3/4 teaspoon baking soda 2 teaspoons kosher salt 5 oz (3/4 cup) granulated sugar 2 eggs 2 teaspoons vanilla extract 5 oz (1/2 cup + 2 tablespoons) packed brown sugar 8 oz (2 bars, usually) semi-sweet chocolate, chopped by hand into 1/2 to 1/4 inch pieces coarse salt (I'd use Maldon but didn't have it the day I photographed.)

Not exact matches

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

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.

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

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

Coarse chop the entire leek, white and green parts into 1/2 inch wide pieces.

6 pounds lean beef, preferably round steak, either cubed into 1/2 - inch pieces or ground with the coarse blade of a food chopper (Dr. Crum recommends 2 pounds ground beef and 4 pounds cubed beef)

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

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)

Hariyali Marinade 2 - 3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1 - inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp.

3) Coarse chop the leaves into 2 - 3 inch wide pieces.

2 pounds carrots, peeled and cut diagonally into 1 - inch pieces, 1/2 inch thick 2 tablespoons maple syrup 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon coarse sea or kosher salt

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 12 minutes Yield: About 4 portions Ingredients: Ghee or Coconut oil — 1 tablespoon Garlic — 2 cups 1 - inch pieces of garlic scapes Daylilies buds — 1 cup daylilies buds, and a few open blossoms for color Sea salt — 1 teaspoon coarse -LSB-...]

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

3) Coarse chop the leaves into 2 - 3 inch wide pieces.

* 1 medium to large Napa Cabbage, halved, cored and cut into 1 -2-inch strips * 1 cup water * 3 Tablespoons kosher or sea salt * 1/4 cup Korean coarse red pepper flakes * 2 Tablespoons water * 1 Tablespoon garlic paste * 1/2 teaspoon minced ginger * 2 teaspoons sugar * 2 teaspoons gluten - free oyster sauce * 2 Tablespoons fish sauce * 4 green onions, chopped into 1 - inch pieces

1 small onion, diced 1 clove garlic, minced I cup Arborio rice 1/2 cup dry white wine 4 cups vegetable broth, heated 1 bunch fresh asparagus, washed, ends removed, and trimmed into 1 1/2 inch - long pieces 1/2 cup baby peas, fresh or frozen 3/4 teaspoon kosher salt 1/2 teaspoon coarse ground black pepper (1/4 to 1/2 cup water, only if needed)