Run Bullet until well - blended, then add a few
more cubes of butter and repeat.
Not exact matches
I can't totally explain it, but something about bread
cubes with lots
of butter and poultry seasoning captures our emotions
more than all the other stuff combined.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch
cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little
more garlic, carrots and celery than the recipe called for.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small
cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices
of ham and cheese on top, then top with
more cream cheese mixture and finally sprinkle with fresh chives
1 and 1/4 cup
of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond
butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice
cubes 1 tablespoon
of coconut flakes plus
more for garnishing
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or
more) 4 Cups Chicken Stock 1 not - beef Stock
Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper
2 lbs raw boneless, skinless chicken breasts,
cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or
more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic &
Butter)
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″
cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice
of 1/2 lemon,
more to taste 2 tbsp unsalted
butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Kristen has some suggestions in her book above and Nourishing Traditions for Baby and Child would have many
more (http://amzn.to/10FxbZO) I do not know the age
of your son and I am not a nutritionist, however, if it were my child, I would try bananas, avocados, egg yolks, pieces
of pastured liver (cooked), cheese
cubes, homemade grain free muffins, pastured
butter, some yummy homemade crackers (have to search for grain free ones... here's one with quinoa that would be good after 12 months... http://www.scratchmommy.com/cheesy-quinoa-crackers/).
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted
butter,
cubed and chilled (or popped in freezer for 15 minutes after cut into
cubes) 1/4 cup water, ice cold, or
more if necessary OR 1 large egg with 2 teaspoons
of water, or
more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
Or throw a
cube into soups and stocks, pasta and
more — anything that you think will get a little oomph with just a smidgen
of butter.
Pork belly sliced into
cubes, smoked and then thrown into a pan
of beer,
butter, honey, and barbecue sauce and cooked some
more until uber tender and oh so sweet!
3 cups + 1 tablespoon all - purpose flour plus
more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted
butter, chilled, cut into
cubes 1 egg 3/4 cup milk plus
more for brushing scones 1/2 teaspoon vanilla extract Zest
of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional
for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour +
more to dust 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted
butter, cut into
cubes 4 tbsp ice cold water