Trim the top and bottom off of the fennel bulb, remove the core and cut
into paper thin slices.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Not exact matches
Very thinly
slice the zucchini
into paper thin rounds.
If you're in a rush, you can simply
slice the tofu
into thin planks, squeeze out the water with
paper towels, and fry in a hot skillet with a drop of vegetable oil until crispy.
Mix the dough like you would a pie crust, then roll it out super, super
thin between two sheet of wax
paper, then use a pizza cutter to
slice the dough
into square, dust with cinnamon sugar and then use a really
thin metal spatula to scrap the dough up and place it on a baking sheet.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut
into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Set the avocado on a piece of parchment
paper and cut each half lengthwise
into thin slices.
The culinary definition of shaving is to cut
into wide and
paper thin slices using a knife or mandoline, as I suggest.
Using a mandoline or large sharp knife, cut the fennel bulb halves and then the radishes
into paper -
thin slices.
Slice the beetroot
into paper -
thin rounds, season and marinate for a minimum of one hour in the garlic oil.
1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut
into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained on
paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
1 medium - large zucchini,
sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved
paper -
thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and
slice the apples
into as
thin slices as possible 6) Mix sugar and ground cinnamon powder with
sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment
paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple
slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
The true origin of the potato chip is lost in the murky depths of culinary history, but I'll put my money on the Brits as being the first to
slice potatoes
paper -
thin and toss them
into hot oil.
Dry on
paper towels and and cut crosswise
into thin slices.
The crust and crumble topping are one and the same, filled with whole oats, brown sugar, and warming spices, and sandwiched around layers of
paper -
thin apple
slices and a homemade caramel filling, which all melts together
into a sweet, gooey, crumbly, delicious bar.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano),
sliced into paper -
thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch
thin strips 3 cups shredded Napa or savoy cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
Then it occurred to me to use raw yellow squash,
sliced into paper -
thin slices.
When beets are cool enough to handle, rub off skins using
paper towel, then cut beets
into thin slices.
He picked up his chef's knife and with just the up and down movement of his hand from the wrist, reduced that garlic clove
into about 30
paper thin slices in 3 seconds.
When beets are cool enough to handle, rub off skins using
paper towel, then cut beets
into thin slices.
I
slice very ripe bananas
into thin slices and freeze them on a baking tray lined with parchment
paper.
If you have the time, press your tofu in between two
paper towels (or in a tofu press) to get some of the liquid out, then
slice into thin and even
slices.
Twist a few
paper thin prosciutto
slices into loose rose - like shapes around the edges of the plates.