Not exact matches
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two
big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of
lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons
lemon juice, freshly squeezed a bit of freshly ground black pepper
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.
Buttermilk and
Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half
big bunch of
lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar
pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the
lemon thyme by running
pinched fingers along the main woody stem.
Combine the chickpeas, potato, spinach, 1/4 cup red onions,
lemon zest and juice, and a few
big pinches of salt in a food processor.
I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a
pinch of ground cardamom, tangerine zest, Meyer
lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a
big pinch of salt.
for the filling: 2 1/2 pounds (1.1 kg) peaches (about 8 - 9 medium) 150 grams (3/4 cup) sugar, or to taste
big pinch salt juice and zest of 1
lemon 2 1/2 tablespoons tapioca flour
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) 2 - 2 1/2
lemons, juiced 2 - 3 garlic cloves, peeled and crushed a
big pinch of salt 4 tablespoons tahini (sesame paste)
1 1/2 tablespoons fresh
lemon juice
big pinch of salt 1 small shallot, chopped 3 tablespoons extra virgin olive oil 1/4 cup pine nuts, toasted, and coarsely chopped
for the salted caramel apples 2 tart apples, peeled cored and thinly sliced (I used winesap apples) 1 splash
lemon juice 1/2 teaspoon cinnamon 1/2 cup granulated sugar 2 tablespoons unsalted butter 2
big pinches fleur de sel or sel de gris 1/4 cup heavy cream or whole milk
Add a squeeze of
lemon and / or lime (I use both) and a
big pinch of salt.
1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons fresh
lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2 - 3
big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
The next steps to a great salad is to toss the leaves gently by hand with the best olive oil available; add a
pinch of sea salt flakes and a
big squeeze of fresh
lemon juice and the purslane is ready to serve.
In a small bowl, combine the lime and
lemon juices, agave syrup, ginger, and a
big pinch of salt.
Ingredients 2 delicata squash 1/4 cup rice flour 1/4 teaspoon turmeric powder 1 teaspoon red chili powder or cayenne or to taste 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder
big pinch of asafetida (hing) powder 1/2 teaspoon salt juice of 1/2 a
lemon (~ 1 1/2 tablespoons) 3 - 4 tablespoons sunflower oil
2 Tablespoons extra-virgin olive oil 1 Tablespoon
lemon juice 2 large
pinch of flaky salt 1/4 teaspoon freshly ground black pepper 2 or 3 large zucchinis 1 small bunch of basil / 1
big handful of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob of Parmesan cheese
1/2 cup liquid from can of chickpeas juice and zest from 3
lemons 3 TB tahini 4 cloves garlic, crushed
big pinch of salt and fresh ground pepper 5 TB olive oil
Prepare the salad: At the last minute so that they're as fresh as can be, use a large bowl to toss the salad greens with
lemon, olive oil and a
big pinch of salt.
And, for a flavor shot in the arm, I added a splash of
lemon extract and a
big pinch of ground ginger to help cut through the sweetness.
Try this recipe or simple mix filtered water, a
big squeeze of fresh
lemon, a generous
pinch of sea salt, and lots of ice.