The most popular dish is the signature black cod with sweet miso in a bite size
piece over garlic chips and ginger in a butter lettuce cup.
Not exact matches
The
garlic, I trim off the pointy end of a smallish clove and put the cut end pointing into my ear (make sure the clove is too big to get stuck in the ear canal) and then place a
piece of soft medical tape
over it to hold it in place.
All you need to do is drizzle your favorite
pieces of salmon with olive oil, grate a few cloves of
garlic (if you cut that corner with ground
garlic, I won't tell a soul), spread the
garlic over the salmon, sprinkle with salt and pepper, and then finish with a
piece of fresh dill.
1) Chop onions and
garlic 2) Cut beef livers into small cube - sized
pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add
garlic and chopped livers, frying livers until browned all
over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
I even spooned some of it
over a
piece of
garlic bread and I was in heaven!
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish
pieces without breaking them.
Sun - dried tomato, basil,
garlic, pepper and ricotta
over crispy crostini
pieces.
I also love Kale, orange
pieces and
garlic salad — just make it like it says with a little oil drizzled
over plus s & p....
I shook off the excess buttermilk, placing the
pieces on a rack
over a baking sheet where I seasoned them with black pepper,
garlic powder, and salt.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm
pieces 2 large
garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
Didn't brine, no sage, sprinkled a smaller
piece of pork with chopped
garlic, thyme and rosemary (the rosemary won and was good), drizzled with maple syrup, draped bacon
over and shoved it in the oven in about 5 minutes.
Rub the olive oil,
garlic, salt and paprika
over the cauliflower and then place a
piece of parchment loosely on top and around it.
Ingredients: 3 pealed cloves of
garlic 5 cm
piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan
over a -LSB-...]
20 minutes or so before the cashews are done soaking, chop the onions,
garlic, sun - dried tomatoes and half of the chili into small
pieces and cook them with about 2 tbsp of olive oil in a frying pan
over medium heat until the onions turn golden brown.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons
garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch
pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch
pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
Place the
garlic bulb on a
piece of foil and drizzle olive oil
over the top (the cut side) of the bulb.
Place the
garlic on a
piece of foil and drizzle 1 tablespoon of olive oil
over it.
When eggplant is done; dice eggplant into large
pieces and place into large bowl and pour wine and
garlic mixture
over eggplant and mix well.
The diners tear off
pieces of the bread and spread the chiles and
garlic over it.
Coat with the olive oil and rub all
over with the cut sides of the
garlic cloves; afterward tuck the
pieces of
garlic under the edges of the skin.
I add a touch of spices to the dough and when I warmed up a leftover
piece and it tasted just like
garlic bread - would be perfect with low carb spaghetti
over zoodles!
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves
garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small
pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Heat the oil
over high heat in a large wok or skillet until a small
piece of
garlic or ginger sizzles when it touches the pan.
Rub the olive oil,
garlic, salt and paprika
over the cauliflower and then place a
piece of parchment loosely on top and around it.
METHOD: Head olive oil in large pan, brown chicken
pieces with
garlic and thyme
over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle
over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.
Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch
pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced
garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set
over medium heat until browned and crisp, for 3 to 4 minutes.