Not exact matches
If you do not want to temper then simply melt the full one pound (454 grams)
of semi sweet chocolate with 1
teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan
of simmering water.
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.
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.
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.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
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.
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).
Melt 3 ounces (90 grams)
of chopped white chocolate and 1
teaspoon of vegetable shortening in a small metal bowl placed over a saucepan
of 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).
Add the broth,
water, tomatoes, 1 1/4
teaspoons of the salt, and 1/2
teaspoon of the black pepper; bring to a
simmer.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1
teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups
of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Then put 5 ounces (140 grams)
of chopped dark chocolate and 1
teaspoon of shortening or butter in a heatproof bowl, placed over a saucepan
of simmering water.
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.
Melt semi-sweet chocolate chips and one
teaspoon coconut oil in a heatproof bowl set over a pot
of simmering water.
To
simmer mushrooms, bring a large pot
of water with 1
teaspoon of sea salt to a boil.
Melt the dark or milk chocolate and 1
teaspoon of vegetable oil in a heatproof bowl placed over a saucepan
of simmering water.
Melt white chocolate and 2
teaspoons of vegetable oil in a heatproof bowl placed over a saucepan
of simmering water.
If dipping in chocolate, put about 4 ounces (120 grams)
of chopped dark chocolate and 1
teaspoon of shortening or butter in a heatproof bowl placed over a saucepan
of simmering water.
195º Low
simmer 210º High
simmer 212º Boiling
water at sea level; light or vigorous boil 213º - 214º Boiling temperature of salted or sugared water; 1 teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke
water at sea level; light or vigorous boil 213º - 214º Boiling temperature
of salted or sugared
water; 1 teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke
water; 1
teaspoon per quart 250º Maximum pressure cooker temperature 250º Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º
Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke
Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke point
Ingredients: 7 ounces firm tofu, drained (
simmer in
water for 5 minutes) 4
teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4
teaspoon very finely grated lemon zest 1/2
teaspoon fine sea salt 4
teaspoons pure vanilla extract 1/2
teaspoon pure coconut extract 1/4
teaspoon pure almond extract 1 1/2 ounces
of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
Place chopped white chocolate and 2
teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan
of simmering water.
Syrup Recipe: Mix 1 rounded
teaspoon of slippery elm powder in 1 cup cold
water, bring to boil while stirring, turn down heat, stir and
simmer 2 to 3 minutes.