Fold one
side over the butter, then the other and pinch the sides so that the butter is locked in.
Not exact matches
Over on the other
side of the country you'll find Peanut
Butter & Company, a Greenwich Village - based restaurant that specializes in all things peanut b
Butter & Company, a Greenwich Village - based restaurant that specializes in all things peanut
butterbutter.
Spread the Parmesan cheese on a flat surface, and press each
buttered side of the sandwiches into the Parmesan cheese until it's covered with cheese crumbs all
over.
Spread
butter over dough, leaving a 1 / 2 - inch border on all
sides.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked
over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T
butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per
side, halibut at lower heat for 7 or 8 minutes per
side / Add a piece or two of lemon to the pan, flesh
side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Heat a large skillet or Dutch oven
over medium heat, melt half the
butter (1 - 2 tbsp) and lightly brown the meatballs, turning until they are browned on all
sides, but not cooked through.
When the other
side is browned, flip
over and place on
side with no heat and brush with another coating of
butter lime sauce
Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium
Butter one
side of the bread, place a couple slices of cheese on the other
side and set it
butter side down in a frying pan over medium
butter side down in a frying pan
over medium heat.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple
Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND
SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One -
Side Sautéed Salmon with Chive
Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Place breast -
side up in a roasting pan and brush all
over with 1/2 cup melted
butter.
Lay one of the nori sheets on a clean work surface with a long
side facing you and the shiny
side down, then evenly spread half the nut
butter over it, leaving a 3 cm (11/4 in) border on the top
side.
You can smooth it out by dipping a
butter knife into warm water and running it (flat
side)
over the top of the cake.
Meanwhile, melt
butter in a large high -
sided skillet
over medium - high heat.
Baste the top of the steak with the chili / cinnamon
butter and place it
buttered side down
over the hot coals
Take a 9 - inch cake pan with deep
sides and after rubbing
butter all
over the insides, place parchment paper on the bottom.
Use a small
butter knife to spread the chocolate around the top and
over the
sides.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture
over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture
over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all
sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Spread the
butter over the cut
side of each bun.
Add the remaining
butter to the pan, and as soon as it melts lay the remaining piece of bread
over it toasted
side up.
When
butter is completely melted and the mixture is heated through (bubbles will start to form at the
sides of the pan, but don't let it develop into a full boil), remove from heat and pour
over the chocolate chips.
Put one of the slices of bread
over the
butter toasted
side up.
Place one slice cheese
over the eggs on each sandwich; top with remaining bread,
buttered side up.
Butter the other piece of bread (the one on top) Cook until lightly browned on one
side and flip
over to the
buttered side.
Cook some breakfast sausages on the
side, or make a little compote of apples and
butter and maple syrup or jam to drizzle
over the plate, and head into work or class or the studio or wherever you're going with a sense of accomplishment that a rushed bagel or piece of raisin toast or small bowl of yogurt can never deliver.
Spread the
butter over the dough, leaving a 1 / 4 - inch border on all
sides.
Put some
butter on the griddle and place the bread on, once browned flip the pieces
over and brown the other
side.
For a venison steak of a pound or less, grill in a skillet on both
sides for 4 - 5 minutes
over medium heat with a bit of olive oil and
butter (less than 1 Tb of each).
Melt 1/4 cup
butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round cake pan (with
sides that are at least 2 inches high)
over low heat.
Place the dough into the
buttered loaf pan top
side down and then flip it
over.
Sprinkle 1/2 cup the reserved chopped
buttered pecans
over the icing and place the remaining cooled cake layer on top, flat
side up.
Butter the outsides, and cook in a non-stick skillet
over medium heat, until crispy on each
side.
Fold right
side of dough
over butter, gently stretch and seal the
sides, then fold the left
side over so the
butter ball is completely wrapped and covered by dough.
Melt the
butter in a large, high
sided fry pan or sauce pan
over low heat and stir in the peanut
butter until combined.
Whisk
over medium heat, reaching into the corners and scraping down the
side of the pan as you go, until the
butter is melted and the mixture is thickened and beginning to gently simmer around the edges.
Fry in a skillet with oil and
butter over medium - high heat on both
sides until no longer pink in the middle.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one
side until it automatically unsticks from the pan, then flip it
over until the other
side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Spread 3 tablespoons
butter over dough stopping at least 1 / 2 - inch from the edges on the long
sides.
Turn the dough
over so
buttered side is facing up.
Spread
butter over both
sides of cake slices.
To make the crust, mix graham cracker crumbs,
butter and sugar; press
over the bottom and up the
side of the pan.
Remove from the oven and generously run a cut clove of garlic
over the
butter side of the bread.
Preheat oven to 350 degree F. Line an 8 inch square pan with parchment paper allowing excess to hang
over the
sides, and lightly grease with
butter.
Heat a 6 - inch (15 cm but mine is 26 cm) nonstick sauté pan
over medium - high heat and brush the bottom and
sides with melted
butter or spray with nonstick cooking spray.
Cut your biscuits in half using a serrated knife, slather garlic
butter on one
side of the biscuit, place a slice of tomato, grind black pepper
over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!
Combine all the ingredients in a medium bowl and mix Heat
butter in a frying pan
over medium heat Pour in 1/3 mixture and swirl around the pan After 2 - 3 minutes carefully flip and brown other
side
*
Side note — When I took this picture I totally felt like I was in one of those commercials with just the hands spreading
butter / margarine on toast / a muffin and voice
overs talking about great said
butter / margarine is.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a
side of whipped cream or ice cream (optional)
Add a pat of
butter to each thigh, put them into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the stovetop, heat the lard
over medium heat (not high) and when it starts smoking, add the thighs, skin
side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.
Using a small offset spatula or
butter knife, fold the long
side of the plantain masa rectangle
over beef mixture.
Rub the skin of the turkey all
over with any remaining flavored
butter and season on all
sides with salt and pepper.