Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups
chicken or vegetable
stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram,
parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves,
parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of
chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups
chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian
parsley leaves
for garnish
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more
for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups
chicken stock 2 large eggs (slightly beaten) 2 tablespoons
parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups
chicken or vegetable
stock 2 large roasted beets (
for preparation, see here) 1 tbsp chopped fresh
parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper,
parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups
chicken or vegetable
stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit
stock (or
chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit
stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf
parsley —
for garnish
Egg Phuphu Rassa Recipe & Image: Nayana Afroj Ingredients
for Phuphu: Boiled egg yolks: 3 Raw egg yolk: 1 Green chillies: 2
Parsley: 3 sprigs Flour: 1 tsp Salt: To taste Ghee: 2tbsp
Chicken stock - 1 cup Ingredients
for Rassa: Ground cashew paste: 1tbsp Ginger - garlic paste: 1tsp Onion paste: -LSB-...]
4 Tablespoons olive oil, divided 4 cups
chicken stock 1 cup arborio rice 4 strips thick - cut bacon 1/2 cup vodka 1/2 cup white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup
parsley, chopped fine Salt & Ground pepper 3/4 cup freshly grated parmesan Olive oil
for garnish
What you need: 2 1/2 cups water or vegetable or
chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian
parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese,
for garnish (optional)
Ingredients Extra virgin olive oil,
for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf
parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer
for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use
chicken or vegetable
stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced
parsley * pinch or two of smoked paprika
ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound whole capon (cut into 6 pieces, reserving wings
for another use) 2 cups whole pearl onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1 cup white wine 1 cup
chicken stock 1 cup whole milk 3 tablespoons quince paste Kosher salt and freshly ground pepper (to taste)
parsley (roughly chopped, to garnish)
baby bella mushrooms, stems trimmed and sliced 1 tbsp olive oil 3 cloves garlic, minced 1 1/4 lb ground veal 3 tbsp flour 1/2 cup marsala wine 1 cup veal or
chicken stock 1 bay leaf salt and pepper, to taste fresh
parsley,
for garnish
4 large eggs 1/3 cup
chicken stock or water (try seltzer water
for fluffier matzah balls) 1/4 cup melted fat — rendered
chicken fat (schmaltz), beef tallow, or olive oil 1 cup Otto's Cassava Flour 1 teaspoon sea salt 1/2 teaspoon turmeric 1 - 2 tablespoons chopped
parsley or other herb (try dill or cilantro)
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted
chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute
for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf
parsley
FOR THE PORK: 6 - 8 pound pork shoulder (boneless, skinless, rolled, and tied) 1 tablespoon paprika 1 bunch carrots (peeled, cut in half) 8 red - skinned potatoes (scrubbed) 2 medium onions (peeled, quartered) 6 garlic cloves (peeled)
FOR THE GRAVY: 4 tablespoons rice flour 3 cups
chicken stock 1/2 cup
parsley leaves (chopped) Kosher salt and freshly ground pepper (to taste)
For the
stock, place the
chicken, carrot, celery, onion, peppercorns, bay leaves and
parsley in a large stockpot.
Ingredients: 12 cups
Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs
for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf
parsley 1 tablespoon finely chopped fresh thyme
You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and
chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh
parsley for garnish
For the terrine 500 ml fresh
chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless
chicken thighs, trimmed and diced 300g
chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped
parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries