Not exact matches
salt and
pepper 1/4 cup
extra virgin olive oil
warm water chives for garnish (opt)
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of
warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black
pepper, and Cabot
Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
1 cup
warm water 3/4 teaspoon instant yeast 3 tablespoons
extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly ground
pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
Serve the mushrooms
warm, on top of the bread slices, dress with some
extra salt,
pepper, and
extra-virgin olive oil.
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons
extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup
warm milk or cream freshly ground black
pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus
extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons
extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell
pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (
warmed) Kosher salt and freshly ground black
pepper (to taste)
Serve
warm with
extra cracked black
pepper and / or additional chopped fresh rosemary.
1/2 cup of raw cashew pieces (soaked in
warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell
pepper, seeded and chopped 1 jalapeno, seeded or keep for
extra heat 1 teaspoon of a hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
Return to the pot,
warm through if needed, and serve with dukkah,
extra lemon zest, cracked black
pepper and a drizzle of olive oil.
3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black
pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup
extra virgin coconut oil, lightly
warmed to liquify 1 tbsp vanilla extract