Rinse the chicken, and then poach in a large pot
of simmering water until done.
Stir both chocolates in a medium metal bowl set over a saucepan
of simmering water until melted and smooth.
For the burnt meringue topping place all of the ingredients into a heatproof bowl and whisk gently over a pan
of simmering water until the sugar has dissolved.
Melt the chocolate and butter in a bowl set over a pan
of simmering water until smooth and all of the chocolate is melted.
Place the bowl over a pan
of simmering water until the butter and chocolate are melted, then remove the bowl from the heat.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups
of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Melt the chocolate chips and butter in a heatproof bowl set over a pot
of simmering water until smooth.
Stir white chocolate in medium metal bowl set over saucepan
of simmering water until melted and smooth.
Melt the chocolate in the microwave or in a bowl set over a saucepan
of simmering water until completely smooth.
Cook the pasta in plenty
of simmering water until al dente.
Not exact matches
Start by cooking the buckwheat, simply add it to a saucepan with 2/3
of a cup
of boiling
water and let it
simmer until all the
water has been absorbed.
In a saucepan, cover your buckwheat with the
water, bring to the boil and
simmer for about 5 — 8 minutes,
until most
of the
water is absorbed.
Bring to a boil before reducing to
simmer over a low temperature, then leave uncovered for 2 - 3 hours
until thick — making sure to stir and add more
water if it starts to stick to the bottom
of the pan.
Start by placing the brown rice in a saucepan with boiling
water and a tablespoon
of tamari and allow it to
simmer for about forty minute
until cooked — make sure that it never runs out
of water during this time.
I put it back in a pyrex over
simmering water and whisked it
until it combined more, but it still had the consistency
of the caramel layer!
Next, place the bowl over a saucepan
of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook
until the custard thickens enough that it coats the back
of a spoon (170 degrees F)(77 degrees C).
Melt the chocolate in the top
of a double boiler over
simmering water until smooth and melted, stirring occasionally.
Place the bowl over a saucepan
of simmering water and, stirring constantly with a wooden spoon, cook
until the custard thickens enough that it coats the back
of a spoon (170 degrees F)(77 degrees C).
The directions usually recommend boiling a 1:2 ratio
of quinoa to
water then
simmering until all
water is absorbed.
Simmer for 15 minutes, or
until all
of the
water has been absorbed.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts
of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a
simmer and cook for about 8 minutes,
until cherries are slightly softened / Remove from heat.
Place over a saucepan
of simmering water and melt
until smooth.
In the top
of a double boiler over hot, (not
simmering or boiling)
water, melt the dark chocolate, stirring constantly,
until smooth.
Set the bowl with the gelatin mixture over a pan
of simmering water; whisk constantly
until gelatin is dissolved.
After prep proceed to cook Aroborio rice in the usual way
until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook
until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the lemon zest and juice / Stir in
simmering liquid 1/2 C at a time
until it just covers the rice / Allow rice to
simmer, uncovered, with occasional stirring
until broth has «disappeared» into the rice, then add more liquid
until rice is barely covered again and stir / Proceed in this manner
until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the lemon / Cook just a few more minutes
until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice
of lemon.
Candied oranges — Candied oranges are slices
of orange
simmered (with the peel on) in a
water and sugar solution
until they are soft and sweet.
Bring a pot
of water to a boil with the potatoes and
simmer until potatoes are soft.
Cover and let
simmer for 15 minutes
until the chicken is cooked through, adding a bit
of water if needed to thin the sauce out if it becomes too thick.
Bring a 4 - quart pot
of water to a boil, add orzo, return to boil, reduce heat to
simmer and cook for 8 minutes
until just tender.
Make the batter: put the butter and chocolates in a heatproof bowl set over a pot
of simmering water and stir
until melted.
For 4, I browned 16 raw meatballs in a skillet, added 1/4
of your sauce recipe, added a splash
of water to loosen the sauce a bit, and
simmered until cooked through.
Cook the mixture over a saucepan
of simmering water or in a double boiler, over medium heat,
until the mixture is thick enough to coat the back
of a spoon, about 10 minutes.
If the chocolate does not melt, place on a double boiler / pan
of simmering water and stir
until melted.
Place over top
of a double - boiler that contains
simmering water, and whisk constantly for 3 - 4 minutes
until the sugar has dissolved and the egg whites are slightly warm.
Add egg whites and sugar, and
simmer over a pot
of water (not boiling), whisking constantly but gently,
until temperature reaches 140 degrees F, or if you don't have a candy thermometer,
until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).
Finally pour in 400 - 500 ml
of water, turn up the heat and allow the quinoa to
simmer for 10 - 12 minutes or so
until the grains have expanded and fluffed up and taste tender but retain a bit
of bite.
Place the bowl in large pot
of simmering water and heat the sugary egg whites, occasionally stirring with a whisk,
until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.
Set metal bowl with chocolate and butter over the saucepan
of the barely
simmering water stirring occasionally
until melted and smooth.
In the metal or glass bowl
of an electric mixer set over
simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream
until smooth and silky.
Blanch 8 or 10 tomatoes at a time in the pot
of simmering water — leave them for one or two minutes
until skins begin to loosen.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon
of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and
simmer for 10 — 15 minutes,
until vegetables are tender / Remove lid and
simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to
simmer the sauce
until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Put your
water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch
of herbs and 1 tbsp apple cider vinegar and cover and let
simmer for 15 - 20 minutes
until it's nice and fluffy.
Bring to a boil, reduce to a
simmer, cover and allow the couscous to cook
until tender, and all
of the
water is absorbed.
- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth,
water, green onions, peas, and meat stir well -
simmer 15 minutes (or
until heated through to your liking)- crumble a bit
of bacon on each surving
Place over medium heat and bring to a boil, then reduce the heat and
simmer for 1 1/2 hours, or
until beans are tender, adding additional
water if necessary (I usually have to add 1 - 2 more cups
of water after about an hour).
Bring
water to a boil, reduce heat, and
simmer 20 minutes
until some
of the berries crack and they're chewy and tender.
Place both in a pot
of water with the cinnamon stick, bring to a boil, cover and
simmer for 15 minutes, or
until tender enough to mash.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned,
simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Lemon Curd: In a stainless steel bowl placed over a saucepan
of simmering water, whisk together the eggs, sugar, and lemon juice
until blended.
Melt the chocolate in the top
of a double boiler or heatproof bowl, over barely
simmering water, stirring occasionally
until smooth.