In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
Stir in the rice and add a pinch of salt.
Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
Add the wine and cook until reduced by half.
Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
Season with salt, to taste. Transfer to a serving bowl and serve.
Preheat oven to 375 degrees F.
In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the ...
Preheat the oven to 375 degrees F.
Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the ...
Preheat the oven to 325 degrees F.
In a Dutch oven over medium-low heat, cook the bacon crisp to render the fat. Once the bacon is cooked, remove from pan and set aside. Reserve the rendered bacon fat in pan.
Begin prepping the meat: If the meat is too thick, you may butterfly to make thinner.
Salt and pepper the steaks and lay flat on a large cutting board. Pound to tenderize. Flatten to 1/2\" if possible. Flip & pound the other side. Repeat as necessary to ensure thinness. I like to cover the meat over & under with a piece of clear ...
Special equipment: 9 by 5-inch baking dish.
In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread ...
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, ...
Rinse the pork, dry with paper towels and season with salt and pepper (be generous).
Put into the slow cooker.
Top with onions and garlic, add the broth or wine.
Slow cook on low for 8 hours or until completely done.
Pull pork apart with two forks.
ENJOY!
In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and ...
Preheat the oven to 400 degrees F.
Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper.
Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon pieces and render the fat until the bacon is starting to crisp (about 4 minutes).
Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is ...
Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
Preheat oven to 375 degrees F,.
Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
Dip finger in tap water to help create a seal.
Bake for 15 minutes at 375, until golden. Let cool.
...
Preheat oven to 375 degrees Fahrenheit.
Spray 8 muffin tins with vegetable spray.
Layer potato slices, cheese, and onions into each muffin cup.
Season with salt and pepper.
Top each gratin with 1 or 2 tablespoons of heavy cream.
Cover with foil.
Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
lmond Cake, 1 1/2 recipes,
Pink, green, and yellow
Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
Remove the garlic from the pan and set aside until Step 7.
Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
Turn the chicken over, ...
ith daqoos (you can find recipes for this on food.com
Preheat the oven to 400 degrees F.
Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really \"skinny\" stalks, be careful not to over roast them.
Meanwhile, make the ...
Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and melissa leaves in a large pitcher; mash gently with a wooden spoon. Pour in water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.
Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
Let steep for about five minutes.
Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!
salt, and 1 tbsp. piment d'Espelette; keep warm.
he lid, add the Confit d'Oignon and stir well. Keep
nd 1 tsp. Equal for Recipes in bottom of 9 inch