Not exact matches
Meanwhile, cook the Granny Smith
apple slices with the honey in the pan where the pork
chops were cooked
over medium heat.
2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled,
chopped Pour 1 cup of boiling water
over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw
apple cider vinegar Add enough water to make 4 cups.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed
Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58
Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd
Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and
Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with
Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296
Apple Beehive 297 Spiced
Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324
Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Sprinkle roughly
chopped walnuts on top of
apple slices (enough to cover the surface), pour caramel sauce
over the walnuts.
- While the cake is still warm, combine the remainder of the reserved
apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with
chopped walnuts, if desired.
* As I continue to make this salad
over and
over, sometimes I add
chopped apple into it and it's delicious
Her
apple pies were stunning, grated
apple instead of stewed or
chopped and a lovely thick shortcrust pastry and a sprinkling of sugar
over the top.
In a skillet
over medium heat, lightly sauté the
chopped apple and sprinkle in a little cinnamon.
-- Add a couple of tablespoons of water to a pan with the
chopped apples, cover and place
over a medium heat and simmer for a few minutes until
apples have broken down and are soft.
In a small skillet, melt butter
over medium heat and add
chopped apples and cinnamon.
Pork
chops, lightly smoked
over apple wood, make a wonderful entrée or ingredient in stews and casseroles.
Scatter
apples and
chopped cheese evenly
over dough and roll up into a log; gather log into a ball.
Apples, bananas, berries,
chopped almonds, and cashews (or a spoonful of almond or cashew butter), cinnamon, nutmeg, and maple syrup are all delicious
over oatmeal.
You can serve your hibiscus mocktail hot with slices of citrus and
apple (or other winter fruits) or mix equal parts chilled hibiscus tea with pomegranate juice, add finely
chopped strawberries and oranges, pour
over ice, and top with carbonated water for your own hibiscus sangria.
Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan kale,
chopped 2 TBSP avocado oil 1 TBSP lemon juice Wright salt and pepper to taste 1 Granny Smith
apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan
over medium - high heat cook the trout in the olive... Read More»
Place the
chopped fruit,
apple juice or water, chia seeds, and vanilla in a heavy bottom pan
over medium heat.
One small head Cauliflower — there will be some left
over 1
Apple — peeled, cored and
chopped 1/4 cup sliced Almonds 1/4 cup Red Onion —
chopped 1 Tbsp fresh Dill — remove stems and
chop up 1 Tbsp Olive oil 1 Tbsp Lemon juice 1 Tbsp Maple syrup 1 tsp Basil 1 tsp Onion powder 1/2 tsp Paprika
For the
apple sauce: 2 - 3
apples, peeled and finely
chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to taste) 1/4 teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it: Combine all ingredients in a small sauce pan and cook
over medium heat, stirring occasionally for about 30 minutes or until
apples are very soft.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups
chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely
chopped carrots 1/2 cup coarsely
chopped celery 2 small Granny Smith
apples, peeled, cored, and
chopped, plus an extra
apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups
apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set
over medium - high heat.