immer, and cook until reduced by about a third, 10-15
resh cold water, covering them by an inch or more, along
and peel if you prefer. Lidia stripes them,
Slice on
tainless-steel bowl for whipping by hand or with an electric
ntil the liquid is reduced by about half.
Meanwhile, stir
arge pot to cover them by three fingers.
Season the
edium saucepan to cover them by 3 fingers.
Bring the
he total volume has reduced by about a quarter.
Ladle
resh cold water to cover by an inch or so.
nd lightly flour a 9-by-5-inch loaf pan.
Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
Add second layer and repeat the process icing the sides of the cake as well.
Enjoy this Chocolate Heaven!
lame a minute, swirling pan by its handle to burn off
Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
Steam the mussels for 3 minutes, frequently shaking the covered ...
Whisk together flour, sugar and salt.
Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a ...
FRYING THE ONIONS:
Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and ...
Heat the water in a pot almost to boil; cover and keep it very hot on the stove, near the risotto pan.
Add olive oil, onion, and 1/2 teaspoon salt in the saucepan and set over medium heat.
Stir well as the onion starts to heat and soften; stir frequently and cook until it is wilted and just starting to color, 8 minutes or so.
Pour in the rice all at once, increase the heat, and stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or ...
Rinse and dry the spinach; slice the leaves, a handful at a time, into 1/2-inch wide strips.
Heat the water in a large pot almost to the boil.
Cover, and keep it very hot on the stove, near the risotto pan.
In a heavy 10-inch saucepan, add the olive oil, onions, and 1/2 teaspoon salt; set it over medium heat, and stir well.
Cook, stirring frequently until the onions are wilted and starting to color.
Pour in the rice all at once, increase the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not ...
Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center ...
Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
Pour the strained soaking liquid into the remaining stock.
Rinse the soaked mushrooms thoroughly to remove any sand/grit.
Drain the mushrooms well and chop them fine.
Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
Add in the potatoes and cook, ...
br>Water must cover jars by 1-2 inches (more for