Sentences with phrase «into coarse pieces»

Remove and let cool, then break or chop into coarse pieces.

Not exact matches

Harissa is derived from the Arabic word for «to break into pieces» referring to the traditional method of preparation, which involves pounding peppers into a coarse paste.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

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.

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

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

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

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.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

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.

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 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

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

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

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

• 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)

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime

Once set, break pieces into bowl of food processor and blend until texture resembles coarse breadcrumbs.

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 using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal.

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.

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

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

Ingredients 400g firm - fleshed fish such as blue warehou, bluenose or groper, cut into large pieces salt and pepper 2 - 3 tablespoons tapenade freshly chopped parsley and thyme 3 - 4 ripe red tomatoes, blanched, peeled and cut into chunks half cup fresh coarse breadcrumbs, tossed with 2 tablespoons olive oil Method Preheat oven to 170C.

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

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

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

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

Cut the butter into small pieces and add it to the container; blend for about 15 seconds, until the dough looks like coarse meal.

Harissa is from the Arabic word for «to break into pieces,» which refers to the traditional method of preparation that involves pounding peppers into a coarse paste.

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.)

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

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

The texture is idea for biscuit making because you can rub it into the flour along with the butter and have those coarse pieces running throughout the dough.

Cut the butter into pieces, add to the batter and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.

Steel cut oats are oat grains that have been cut into pieces (to resemble small, coarse grains of rice) rather than rolled like old - fashioned oats or quick oats.

By taking the fish (defrosting the filet — boneless and skinless) then either coarse grinding them on a kitchen aid or hand dicing the meat into 1/4» pieces.

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.

Add lard and use a pastry cutter or fork to cut the lard into pea - sized pieces until the mixture resembles a coarse meal.

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

These are whole oats that have simply been cut into two or three pieces by steel cutters to produce rough, coarse oatmeal.

* 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)

Add butter pieces, and rub into flour mixture with fingers until mixture resembles coarse meal.

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