Not exact matches
For the glaze: heat the chocolate chips in a heat - proof bowl
over, but not in, a
pot of simmering water.
for the filling: • place a glass bowl
over a
pot of simmering water.
For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set
over a
pot of simmering water.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups
water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart
pot bring lentils and
water to boil, reduce to a
simmer and cook until lentils are tender.
Put bowl
over a
pot of simmering water and whisk
for 5 minutes until sugar dissolves.
For the Caramel Drizzle: While the pie is still warm, combine the butter, caramels, and 1 tablespoon
water in a large heatproof bowl set
over a small
pot of barely
simmering water.
To make it: Bring a
pot of water with 2 packets
of Bonito flakes to a boil
over medium heat, then
simmer for 5 minutes.