In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and
reserved tablespoon of flour; whisk until smooth.
Not exact matches
Sprinkle a couple
tablespoons of the
reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4 cup
of the
reserve flour for later.
Sprinkle a couple
tablespoons of the
reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to
reserve 1/4 cup
of the
flour for later.
Streusel Topping: Melt the remaining 2
tablespoons (28 grams) butter and stir into the
reserved one cup (150 grams)
of flour mixture until it is crumbly and looks like coarse meal.
Sprinkle the
flour a
tablespoon at a time into vegetables while also adding small amounts
of reserved lobster stock to keep the mixture from becoming too dry to mix.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts
reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean
flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or
reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion,
reserved from the cashew cream METHOD Make the cashew cream:
Add
reserved mixture with the extra 2
tablespoons of walnut
flour mixed in.
Add the broth and the 2
tablespoons of reserved flour.
I usually need 6
tablespoons of the
reserved flour to achieve the desired consistency.
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose
flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1
tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup
reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2
tablespoons powdered sugar
In a medium mixing bowl, add chickpea
flour, almond milk, cinnamon, turmeric, nutritional yeast, sunflower seeds, 1/4 teaspoon
of salt, and half
of the apple cider vinegar (
reserving 1
tablespoon for the dressing in step 4).
Add all other crust ingredients,
reserving the 1
Tablespoon of almond
flour and mix until incorporated.
For thickener: Take 1/2 cup
of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat
flour (or a few
tablespoons of corn starch for gluten free) and 2
tablespoons of Thai fish sauce.
Sift together the
flours, seeds (
reserve 2
Tablespoons of mixture), baking soda, salt and sugar.
For thickener: Take 1/2 cup
of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat
flour (or a few
tablespoons of corn starch for gluten free) and 2
tablespoons of Thai fish sauce.
Macaroni & Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 1/2 cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese)--
reserve 1/2 cup
of cheese to top casserole before placing in the oven 2 cups milk 1/4 cup better 3
Tablespoons flour 1 tsp salt 1/4 tsp garlic powder 1/4 -LSB-...]