I added about a tablespoon of worcestershire sauce to the meat mixture and sauteed
the onions in a little butter and garlic just for a...
Not exact matches
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.
Begin by sauteing some
onions and garlic with
butter in a skillet until caramelized, remove from pan and set aside, now make a roux
in same pan, meaning melt
butter, when melted add a
little bit of flour or arrow - root so that is becomes like a paste, then add
in heavy cream, stir to incorporate, add back
in the
onions and garlic, then add
in shredded cheese, stir to melt it.
Then I quickly toss some thinly sliced
onion in rice flour and let those sizzle
in the
butter until they are soft yet have a crispy
little bite to them.
I sautéed
onion and garlic
in just a touch of
butter, then added
in a cup of the dried un-sweetened cherries along with some tart cherry concentrate, good quality red wine, salt and a
little bit of sugar.
I always saute a
little onion, chopped fine,
in the
butter before adding the flour
in the bechamel sauce.Dried mustard and a pinch of cayenne pepper also give it some zip!
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large pan melt 2 T of the
butter and 2 T olive oil / Add
onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and
onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a
little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
* Incidentally, I highly, highly recommend sandwiches as bachelorfood — a sandwich with grilled meat,
onions, and peppers on good bread (maybe toasted with
butter, maybe not) and a
little cheese is about the most wonderful thing
in the world and very near to impossible to mess up.
Green Bhutanese Jitshe chiles (which taste very similar to Ancho chiles),
onions, and garlic are quickly stir - fried
in a
little butter.
In order to add a little depth to this broth while keeping things on the quick & easy side, I fried sliced onion, garlic cloves, and mushrooms in a blend of sesame oil + vegan butte
In order to add a
little depth to this broth while keeping things on the quick & easy side, I fried sliced
onion, garlic cloves, and mushrooms
in a blend of sesame oil + vegan butte
in a blend of sesame oil + vegan
butter.
Those looking to indulge
in a guilt - free lunch or dinner for themselves or their
little ones can enjoy the delicious wild - caught salmon burger with caramelized
onion, vine ripened tomatoes,
butter lettuce and Dijon aioli on a flourless Ezekiel bun with sweet potato chips; or the organic free - range panko encrusted chicken tenders with sweet potato chips and freshly cut organic fruit.
I started out the soup by browning two JUMBO
onions in butter, adding a
little sugar at the end and letting them carmalize a bit.
Saute
onions and celery
in a
little butter first.
I personally love liver and
onions (sometimes with bacon but never gravy — mashed potatoes with a
little butter) and fried chicken livers
in «dirty rice» — my family had them regularly.
Fry off some
onions until soft and golden
in a
little butter.
Oh, the side was red potatoes saute
in butter and a
little Olive Oil with
onions also.
Finally, I top it all off with some sauteed organic vidalia
onions and baby portobella mushrooms, both sauteed
in a
little virgin coconut oil (a great source of healthy medium chain triglycerides (MCTs) and immune - boosting lauric acid) and / or a
little pasture - raised
butter.
In a medium sauté pan, over medium heat, add your fat (bacon fat,
butter, lard or olive oil),
onions, garlic and diced jalapeños, along with a
little bit of salt and pepper.
I love stuffed mushrooms for a hors d'oeuvre — chopped stems, a
little onion, some bacon or sausage all sauteed
in some
butter until soft, then seasoned with sage, stuffed back into the mushrooms and topped with a
little (or a lot) of finely grated swiss cheese.