I scaled Lilo's recipe down to use the four eggs I had, and modified it to
use part butter, part almond butter, and a little less sugar.
Not exact matches
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white
part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi
used veal instead of pork, she
used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
I loved that it was also for the most
part dairy free — I
used some dairy free
butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.
I consider myself reasonably thrifty when it comes to cutting food waste by shopping with a grocery list, purchasing what I know I'll be able to
use up in a timely manner, and trying to
use the entire vegetable (even the
part that usually gets tossed) as in my Cast Iron Skillet Roasted Radishes with Brown
Butter.
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I
used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher
part of the oven so they would not burn).
There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation
part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the
butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not
using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
A pound cake's ratio is equal
parts flour, sugar, eggs, and
butter (pound cake got its name from
using a pound of each ingredient), i.e. 1: 1: 1: 1.
As a
part of Choctoberfest 2016, Barlean's sent me the
butter - flavored coconut oil I
used.
The recipe
uses far too much cinnamon, and it managed to wipe out the taste of the peanut
butter for the most
part.
I leave out the
butter all together and
use corn flakes on top for crunch or the bottom of a bag of chips (
parts and pieces and crumbs).
If you're looking at this mini ombre cake and thinking the vanilla icing
part looks a little yellow, it's because I
used my favorite Kerrygold
butter.
* 2 tablespoons
butter * 2 tablespoons olive oil * 2 leeks, bottom
parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or
use carrots) * 1 cup dry white wine (ex.
In place of the whole milk, I
used part Greek yogurt,
part milk, and I
used turkey bacon and whole wheat bread crumbs (sans
butter) as well.
I accidentally turned my whipped cream to
butter, so I just beat the solid
part into the cream cheese (which I
used instead of mascarpone.)
I
used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most
part I
used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut
butter frostings until the end.
In all my baking, I
use only salted
butter (and I usually skip the salt
part in the recipe).
For two
parts flour you
use one
part butter.
Chocolate Buttercream Frosting 1 1/4 cups
butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting,
use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream
Chocolate Buttercream Frosting 1 1/4 cups or 300 grams
butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark frosting,
use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream
During the session, we learned things like a new method for cutting avocados, called the Nick n» Peel method, that helps you conserve the good stuff in the bright green fleshy
part of the avocado nearest the skin, and how to
use avocado as a substitute for
butter or oil in recipes.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green
parts only, halved and thinly sliced 1 stick
butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I
used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
1) Melt
butter 2) Dissolve sugar in melted
butter 3) Mix sugar
butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface,
using a rolling pin to flatten it to 0.7 cm thickness 5)
Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the
parts where dulce de leche is exposed) with shredded coconut
Add the
butter and pulse or get your hands dirty by rubbing the
butter and flour between your fingers (this is my favorite
part of baking and one reason I don't
use a food processor — I like the tactile - ness of the cold
butter and soft flour) until the flour resembles coarse meal.
I accidentally
used a whole stick of
butter for the cake
part, but you'd never know if I never said anything.
Ive also made them
using Adams peanut
butter, an oily refrigeration PB, and i just found i had to keep them stored in the fridge or freezer or else they would melt and get really soft, but for the most
part, no one minded!!!! =)-RRB- Thanks!!!!!!
I made this Vanilla Maple Cashew
Butter as
part of the July theme for The Recipe Redux... which was creating a recipe
using spirits, extracts or alcohols.
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)
We
used part vegan
butter and
part cashew
butter for the most decadent base.
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or
butter (I
used half duck fat, half
butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green
parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
My flourless peanut
butter cookie recipe with honey is very similar to this one already, so I would make sure you
use equal
parts dates to peanut
butter for them to turn out well.
The best
part about this recipe (aside from it being so easy to make, of course) is that it's super flexible, and if you'd rather
use chocolate hazelnut spread or cookie
butter in place of the creamy peanut
butter, knock yourself out.
I simplified this recipe even more in a lot of ways, by
using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing
part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting
part and just added it in, I did all my chopping in the food processor, I
used the food processor to grate the apple and
used an apple instead of apple
butter in the sauce and just processed it til it was slightly chunky.
The best
part of these bite - size snacks is how customizable they are —
use whichever nut or seed
butter you prefer and have fun rolling them in different coatings like unsweetened cocoa powder or coconut.
Did not
use the sauce... the best
part of this recipe is the roasting of the potaotes... finished the sweet potatoes with just some brown sugar, maple,
butter orange juice drizzled over potatoes...
I substituted cocoa
butter and
part almond flour (to
use them up) without incident.
Instead of the chocolate chips, I mixed equal
parts almond
butter, cocoa, and coconut oil; then I
used a half tablespoon agave (I only
used a 1/2 T in the main recipe as well).
These brownies are great and the best
part is that my family, who doesn't like nut
butters, had no idea that almond
butter was
used.
I honestly don't get the concept of powdered peanut
butter as my favorite
part of peanuts is its healthy fat content, but my mom left it at my house and I needed to
use it somehow!
As for the frosting, it's best when made with equal
parts vegan
butter and shortening, but you can
use one or the other if that's all you've got.
You technically could
use another oil or
butter here, but the sweet coconut is
part of the flavor.
Butter vinaigrette 2 oz / 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black
Butter vinaigrette 2 oz / 60 g organic
butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black
butter or ghee (
use olive oil for a vegan option and skip the heating
part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black pepper
Both red and white verjus can be
used in salad dressing, with a proportion of 3
parts verjus to 1
part oil; red verjus is better suited for strong - flavored greens like arugula, while white verjus is better for tender greens, like
butter lettuce.
Here's the fun
part:
Using your fingers and palms, work the
butter into smaller, irregular pieces, moving quickly and aggressively so it stays cold.
The original fig bar recipe calls for coconut oil in the «dough»
part instead of the almond
butter that I
used in my adapted version.
I
buttered, flowered, and sprayed my pan,
used a knife around the edges before inverting, and still found
part of the cake in the pan.
4 Tbsp unsalted
butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green
parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I
used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
If you have ghee kicking around (which is more or less a version of clarified
butter), you can skip this
part and just melt your ghee and
use it straight on your popcorn.
I
used Ruhlman's Sponge Cake Ratio (which was recommended by this month's GFRR host Kate, and which is 1
part flour: 1
part sugar: 1
part butter: 1
part eggs / egg whites only in this case), and looked once more to cake baker extraordinaire Sweetapolita for recipe inspiration.
For this recipe, I
used equal
parts coconut oil and coconut
butter / cream.
It's also not uncommon in that
part of the world to eat shea
butter as well, much as we
use palm oil in products.