, add the gnocchi in a pan of
salted simmering water for about 2 - 3 minutes, or until they float to the top.
Not exact matches
Lentils and barley,
water and
salt, split peas and pasta — pure to a fault — stir until clouded, season to taste, boil and then
simmer, nothing to waste.
They are then diced or cut in strips,
simmered in
salted water until tender, and then drained and rinsed.
Add the
water and
salt, bring to a boil, then lower the heat, cover and
simmer over low heat for 12 minutes.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t
salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light
simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with
salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in
simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to
simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Bring
water, vanilla and apple cider to a rolling boil and add steel cut oats,
salt and cinnamon then
simmer on low for 20 minutes.
Add
water,
salt and pepper and
simmer until
water is all absorbed and rice is half cooked.
Add
salt and 1 cup
water; cover and
simmer until sprouts are almost tender, about 8 minutes.
butter,
water,
salt, and pepper until the butter is melted and it comes to a
simmer.
Add 2 cups
water, the tomato puree and 1/2 teaspoon
salt, and bring to a
simmer.
added a little
water to bottom, then
simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding
water as necessary... the absolute best you have ever eaten... the
salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!
In a small pot, over medium heat, bring black lentils,
water and
salt to a boil, cover and lower heat to medium - low,
simmering for 35 - 40 minutes or until they are cooked through but not mushy.
For the dough, mix
water, butter,
salt, and sugar in a medium saucepan and bring to a
simmer on medium - high / high heat.
Add
water, milk, oil, sea
salt, golden raisins, oats and bring to
simmer — but do not boil.
Basically you blanche the leaves in
salted water, wash soak and then cook the arame slowly for 20 min, add the shoyu and
simmer for another 10 min.
Bring a large pot of
salted water to a rolling boil, add the potatoes and reduce the boil to a
simmer.
Bring the rice,
water,
salt and pepper (to taste) to a boil, immediately turn it down to a
simmer, cover and don't touch it for 15 minutes.
To the seaweed and mushroom
water, add in the soy sauce, sugar and
salt (if using) to the broth and bring to a light
simmer.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned,
simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon
salt & 1/2 teaspoon pepper / Measure 6 oz.
In a large pot, cover the potatoes in
salted cold
water, bring to the boil and
simmer until tender.
To boil, place potatoes into a pan of lightly
salted water, bring to the boil,
simmer until tender (about 10 minutes) and drain.
Reduce heat to medium so that the
water is just
simmering; add the
salt and shrimp to the pot and poach the shrimp for 2 1/2 minutes.
In a saucepan cover potatoes with
salted cold
water by 1 inch and
simmer, covered, until tender, 15 to 20 minutes.
Add the rinsed quinoa,
water and
salt, cover, bring to the boil then reduce to a
simmer and allow to cook undisturbed for 10 - 15 minutes, or until all the
water is absorbed.
Add the vegetable broth,
water,
salt, and pepper and
simmer covered until the zucchinis are very soft, about 10 minutes.
While the tarts are baking,
simmer the asparagus tips in lightly
salted water for 3 - 4 minutes or until bright green and just tender or until al dente.
Combine lentils, onions, curry powder,
salt, turmeric and
water in a large saucepan over low heat; bring to a
simmer.
Meanwhile, lightly
salt the
water in the other pot and cook the potatoes in
simmering water until fork tender but not too soft, about 20 minutes.
Add the tomatoes, lemon grass, ginger, and
salt to taste and
simmer for 20 minutes, adding
water if needed to make a medium thick sauce.
Meanwhile, add the millet to a medium - sized sauce pan and dry - toast on low heat for 2 - 3 minutes, then add
water and
salt, increase the heat and bring to a boil, then reduce the heat and let
simmer for about 8 - 9 minutes.
How to cook black rice Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter)
water and 1/2 tsp
salt, bring to a boil, cover and lower the heat to
simmer.
1 ham bone 2 quarts
water 4 conchs, diced 1/4 pound
salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and
water to a boil in a pot, reduce the heat and
simmer for 30 minutes.
Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with
water (and
salt) or veggie broth, and
simmer everything until the hardest one of the vegetables is nice and soft.
In a 2 - quart saucepan over medium - high heat, bring lightly
salted water to a boil, reduce to a
simmer, and stir in grits and garlic.
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups
water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott
Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and
water to boil, reduce to a
simmer and cook until lentils are tender.
Prepare the fennel: In a small saucepan, combine the lemon juice, Pernod,
water, sugar, fennel seeds and
salt and bring to a
simmer.
In a 2 - quart saucepan, combine quinoa,
water and a teaspoon of sea
salt, bring to a boil, reduce to a
simmer, and cook, partially covered, for about 15 to 20 minutes or until quinoa is tender and
water is absorbed / evaporated, stirring occasionally.
Bring the
water to a
simmer and add vinegar (any kind will do) and
salt.
Bring vermouth,
water, sugar, basil leaves,
salt, peppercorns, and cardamom pods to a
simmer in a high - sided skillet over medium heat, stirring to dissolve sugar.
I cook quinoa on the stove (in
water, broth, lemon juice, or whatever I have) and when almost all the
water is gone and it's
simmering, I add my greens on top with
salt (typically kale).
In the latest martha stewart living magazine there is a recipe for one pot pasta where you use raw pasta, a touch of
water, garlic, onion,
salt, and fresh tomatoes and
simmer all together for 9 - 11 minutes.
Directions: Use a broad bottomed pan for faster cooking / Dissolve the
salt in the
water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a
simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.
The noodles should skimmed regularly from the
simmering -
salted water with a slotted spoon so that they don't get too hard are then transferred to a pot of cold
water to cool off.
Add frozen vegetables, tomatoes with juice, pasta, broth,
water,
salt, and pepper and
simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Now, I fried the flour for a few minutes, then added the
water, sherry,
salt, and pepper, and let the sauce
simmer while I made the cashew cream.
Simmer cranberries, sugar,
water, and 1/4 teaspoon
salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes.
Mix 3/4 cup
water, sugar, vinegar, chili garlic paste and
salt in a small saucepan and bring to a
simmer over medium - high heat; reduce heat to medium and
simmer for about three minutes.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of
salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of
simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the
simmering water).
Bring lentils, 5 cups
water, and 1/2 teaspoon
salt to a boil in a heavy medium saucepan, then
simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils).