Not exact matches
Start by
heating a large
skillet over medium -
low heat (I have the best luck
at about 3 1/2 on my glass - top electric stove.)
While your crust is cooling (or baking if you are good
at multitasking),
heat butter and oil in a large
skillet over medium
low heat.
to an hour / Place butter in a small
skillet with bay leaves / Cook slowly over
low heat until solids
at bottom of
skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
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.
Directions: Melt butter in a large
skillet over medium -
low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the
heat /
At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
Using a 1/4 or 1/3 measuring cup, pour the batter onto a greased
skillet or griddle set
at medium -
low heat.
Add water to the
skillet and
heat at a very
low temperature, then scrape away the food with a nylon or wooden spatula.
Reduce
heat to medium -
low, add the oil to the
skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the Otto's Cassava Flour (starting with 2 tablespoons and adding 1 tablespoon
at a time if needed) until a thick roux forms.
Freeze,
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