Not exact matches
The sauce was a compote of diced tomatoes and
onions,
simmering in the remains of the fish juices, mixed with cream,
white wine, vegetable stock and spicy paprika powder.
After cooking the
onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of
white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it
simmer for exactly 15 minutes
I happily ate my way through several different tubs of saucy beans — like the Cuban Black Beans, which are slow -
simmered in a soffrito of
onion, garlic, poblano peppers, coriander, and oregano and finished with fresh lime juice, or Tuscan
White Beans, which are
simmered with garlic, rosemary, fennel seeds, black pepper, and lemon.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped
onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a
simmer and hold / add 1/2 cup
white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding
simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
The base of this
white bean soup starts with quick caramelized
onions, which are layered upon with garlic, lemon and dried herbs — rosemary, thyme and Greek oregano — before
simmering away in a rich chicken stock.