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Adapted from Williams-Sonoma Kitchen Library Series,Muffins & Quick
box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix
Trim the ends off the ends of the zucchini and cut on the diagonal into slices 1/2 inch thick.
Place in a colander and sprinkle with salt, tossing to distribute the salt evenly. Spread the zucchini out in the colander and let stand over a bowl, or in the sink, for 40-50 minutes to drain off the excess moisture and bitterness. Rinse and pat dry with a clean kitchen towel. Set aside.
Using a soft brush or a clean kitchen towel, clean the mushrooms of any bits of soil; DO NOT WASH. Trim the stems. Cut the mushrooms into slices 1/4 inch ...
In laarge pot over medium high heat, combine water, Old Bay, 1 tbsp kosher salt, celery, onion, garlic, and potatoes. Bring to a boil. Reuce heat to medium-low; simmer until potatoes are tender when pierced, 10-20 minutes.
Add corn and sausage to pot; simmer until corn is tender, 4-5 minutes.
Add shrimp; simmer until opaque, 3-4 minutes. Taste broth; adjust seasonings with salt.
Transfer stew to a large soup tureen or serving bowl, or scoop out shrimp, potatoes, sausage, and corn and serve broth on the side.
Have all the ingredients at room temperature.
In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
Let the butter cool at room temperature until firm.
The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
Bring to room temperature ...
Rinse the chicken with cold water and pat dry with paper towels. Place the chicken in a large baking dish and season lightly with salt. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
In a bowl, whisk together the flour, the 2 1/2 teaspoons salt, the black pepper, paprika, cayenne pepper and marjoram. Divide the flour mixture evenly between 2 bowls. Pour the buttermilk into another bowl.
In a 6 quart deep saute pan over medium heat, heat the oil to 375 degrees F. or 190 degrees Celsius on a deep frying ...
In a large bowl, dissolve yeast and granulated sugar in warm water and let stand until foamy, about 5 minutes.
In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115 F/46 C).
In a small bowl, whisk together flour, brown sugar, and salt.
Stir warm milk mixture into the dissolved yeast. Add flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
To cook waffles, preheat waffle iron for 5 minutes, then brush with oil. Stirr egg and baking soda ...
Preheat an oven to 350\u00b0F.
Grease and lightly flour a 9-by-5-inch loaf pan.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute.
Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.
Add the flour mixture to the banana mixture and beat just until combined.
The batter should be slightly lumpy. Scrape down ...
PPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN
Combine ingriedients in a blender and blend until smooth, topping with Extra whipped cream and Maraschino Cherries.
I use The peach Syrup from Williams-Sonoma.
In a saute pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
Remove the corncobs and discard. Using a stick blender, puree the ...
PPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN
Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
Saute, adjusting the heat as needed to keep the breasts ...
Serve warm. Serves 8.
Williams-Sonoma Kitchen.
Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed.
Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with foil and bake for 45 minutes. Remove ...
Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
Finish the soup. Using a ...
In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
holds approximately 22 ounces, for Williams Sonoma brand, it's the #4
Cut chicken breasts into 1/2 inch thick slices.
In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
Remove from the heat.
Pour the eggs into the soup and stir back and ...
Position a rack in the middle of the oven, preheat to 375\u00b0F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the ...