Sentences with phrase «sprig thyme»

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

2 tbps avocado oil 1/4 cup onion 1/2 stalk celery 1 clove garlic 2 cups bread cubes approx. 1/2 grain free french bread (recipe here) 1 tbsp parsely 1 small sprig rosemary 5 leafs sage 1 large sprig thyme 1 cup chicken stock

2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk

1 bouquet garni: 1 large sprig thyme, 4 sprigs parsley with stems, 1 bay leaf, 8 peppercorns and 4 whole cloves tied in 2 leaves of leek or wrapped in cheesecloth

10 oz / 300 g mushrooms 1 sprig rosemary 2 sprigs thyme sea salt and black pepper 7 oz / 200 g spinach (fresh or frozen, thawed) 4 eggs 1/3 cup / 100 ml unsweetened plant milk or regular milk sea salt and black pepper 1/4 tsp ground nutmeg

Adapted from a Mario Batali recipe: Ingredients: 2 pounds ground veal 1 pound ground lamb 1/2 tsp crushed red pepper flakes 1/2 bunch Italian parsley, finely chopped 6 sprigs thyme leaves, finely chopped 3 cloves garlic, chopped 1 medium onion, grated 2 carrots,... Continue Reading

This recipe uses Outer Limits Jalapeño Lime Hot Sauce Ingredients: 2 Cups Black Rice 2 Cups Coconut Milk 2 Cups Water 1 Pound Peeled Tail On Shrimp 1 Tbsp Butter 2 Cloves Garlic, Minced 1/2 Red Pepper, Diced 1 Tbsp Olive Oil 2 tsp Outer Limits Jalapeno Lime Hot Sauce 1 Sprig Thyme Salt and Pepper To Taste 1.

Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper

1 whole red snapper (4 - 6 lbs) Salt and fresh ground black pepper 2 limes sliced 2 slices red onion 2 orange slices 6 sprigs thyme 6 sprigs oregano 5 garlic cloves smashed

Add wine, one cup chicken stock (or cube and water) bay leaf, sprig thyme, cayenne, potatoes and milk and stir.

FOR THE CHICKEN AND STOCK 1 (3 to 3 1/2 pound) whole organic chicken 2 bay leaves 6 sprigs thyme 4 to 5 black peppercorns 1 head garlic, split through the center (leave garlic unpeeled) 2 tablespoons kosher salt Enough water to cover chicken

2/3 cup / 3.5 oz / 100g natural cane or brown sugar 1/3 cup / 1.5 oz / 45 g flour (apf or wwp) 1/4 teaspoon fine grain sea salt 1/2 teaspoon cinnamon 2 sprigs thyme (prefer.

Ingredients: 1 lb brussels sprouts / 1 tart apple, sliced, cored but not peeled / 1T olive oil or butter / 1 small onion, diced / 2 slices bacon or pancetta, diced / 2 sprigs thyme / Salt & pepper.

8 venison loin chops salt pepper Baste: 1/2 cup olive oil 2 cloves garlic, chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons black peppercorns

Baste: 1/2 cup olive oil 2 cloves garlic, chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons black peppercorns

ingredients PERFECTLY SPICED ROAST CHICKEN 3 sprigs rosemary 3 sprigs thyme 3 sprigs sage 1 3 - 5 pound chicken (spatchcocked)...

2 pieces flanken (short ribs) 1 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and sliced 1 container baby bella mushrooms, cleaned and sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley salt and pepper, to taste

1 medium onion, finely chopped 3 cloves garlic, minced 1 tbsp olive oil 1/4 c dry white wine 2 cans cannellini beans, rinsed and drained 4 sprigs thyme 1 bay leaf 1 1/2 -2 c vegetable or chicken broth salt and pepper, to taste 1 6oz.

ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)

2 pounds boneless pork shoulder Kosher salt and freshly ground black pepper, to taste 2 tablespoons fennel seed 2 tablespoons red chili flakes 1 1/2 tablespoons olive oil 1 1/2 yellow onions 1 leek 2 carrots 4 garlic cloves 3/4 cup Scotch whiskey 2 sprigs rosemary 3 sprigs thyme 2 sprigs sage 1 bay leaf 2 tablespoons honey 2 cups chicken stock

ingredients PERFECTLY SPICED ROAST CHICKEN 3 sprigs rosemary 3 sprigs thyme 3 sprigs sage 1 3 - 5 pound chicken (spatchcocked) Kosher salt and freshly ground black pepper (to taste) 3 tablespoons spice blend (like sumac, rose petals, toasted sesame) 2 tablespoons olive oil parsley (leaves only, to garnish)

4 tbsp Ancient Organics Ghee 1 shallot, chopped 1 yellow onion, chopped 7 medium carrots, peeled and chopped 1 small parsnip, peeled and chopped 5 garlic cloves, thinly sliced 1 celery stalk, peeled and chopped 5 fingerling potatoes, peeled and chopped 1 bunch kale, washed and thinly chopped 3 1/2 cups tomatoes, chopped 1 cup borlotti beans, 2 bay leaves 5 sprigs thyme 10 cups water salt and pepper to taste

Last night I made a slight variation Mushroom, Rice and Hazelnut Loaf using 150 ml red & black rice, 300 ml water, 2tbsp coconut oil, 1L onion, 2 cloves garlic, 200g spinach, 300g mushrooms, 1 sprig rosemary, 2 sprigs thyme, sea salt and black pepper, 4 eggs, 100 ml almond milk, 1/4 tsp nutmeg, 100g hazelnuts.

8 green asparagus stalks 8 baby carrots 4 fingerling potatoes 1 10 ounce box blackberries 8 ounces butter, divided 2 shallots, diced, plus 6 more, cut in half 4 beef tenderloins, 8 ounces each 1 tablespoon sugar 2 ounces vegetable stock 4 sprigs thyme, for garnish 4 sprigs rosemary, for garnish

3 tablespoons olive oil 2 pounds stew meat, in 1 1/2 - inch chunks Kosher salt and freshly ground black pepper, to taste 1 sweet onion 1 carrot 1 celery stalk 2 tablespoons tomato paste 1/2 cup red wine 1/4 cup red wine vinegar 3 — 5 cups water or beef stock 1 sprig rosemary 1 sprig thyme 1 sprig sage 2 cinnamon sticks Orange zest 1 tablespoons parlsey

4 Scotch bonnet peppers, or whatever chilies you want 1/2 red onion, chopped 2 green onions, chopped 2 cloves garlic 1/2 inch fresh ginger 1 sprig thyme, leaves removed from woody stems 1 sprig rosemary, leaves removed from woody stems 1/2 cup tamari 1/4 cup balsamic vinegar 1 stalk lemon grass, trimmed and chopped into 3 - inch pieces 1/4 Dijon mustard 1/2 tsp curry powder 1/2 tsp cayenne pepper 1/2 tsp crushed chilies 1/4 tsp oregano 1/4 tsp cinnamon 1/4 tsp ground cumin

Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over medium heat.

Add shallot and 2 sprigs thyme, and sauté for 1 minute.

1 1/2 lb Sea bass, cleaned and scaled 1 lb Kosher sea salt 2 cups Egg whites 2 tablespoons Fennel seed, toasted 1 sprig Thyme 2 slices Lemon Handful Fresh herbs --(parsley stems, thyme, fennel fronds)

12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed 3 sprigs thyme 1 large garlic clove, lightly smashed Salt Olive oil, for cooking and dressing the mushrooms 1/2 lemon 1 1/2 tablespoon finely diced tomato 1 1/2 tablespoon slivered almonds, finely chopped 1 1/2 tablespoon grated pecorino Romano cheese Thin slices of toasted baguette, for serving

For the garlic and herb oil 4 sprigs rosemary, roughly chopped or bashed 4 sprigs thyme, roughly chopped or bashed 2 garlic cloves Coarse sea salt, plus extra to scatter 4 tbsp extra virgin olive oil Coarse sea salt to scatter