|
|||
|
1 1/2 cup rolled oats 1/2 cup flour 1/2 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt 5 tablespoons unsalted butter, melted Nuts (optional) Water or milk Mix the dry ingredients. Stir in the melted butter. Add just enough water or milk so that the mix comes together in . . . → Read More: Basic Oat Crumble Topping for Fruit – Softer Version 1 1/2 cup rolled oats 1/2 cup flour 1 cup packed light brown sugar Spices – cinnamon, nutmeg, ginger Pinch of salt Nuts (optional) 1 cup (two sticks) unsalted butter Mix the dry ingredients then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles . . . → Read More: Basic Oat Crumble Topping for Fruit – Crispy Version One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick Canola or vegetable oil Kosher salt Freshly ground black pepper Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Open the package and drain out any juices. Blot the steak dry with . . . → Read More: Basic Oven Seared Steak 1 to 4 boneless skinless chicken breasts Salt and freshly ground black pepper 1/4 cup flour 1 teaspoon freshly chopped herbs (optional) Olive oil 1/2 tablespoon butter Pound the chicken breasts to an even thickness with the handle or flat of a knife. Lightly salt and pepper the chicken breasts. Mix about . . . → Read More: Basic Seared Chicken 1 cup (1/2 lb.) unsalted butter, at room temperature 4 cups (1 lb.) powdered sugar, sifted 1/8 teaspoon salt 2 tablespoons milk 2 teaspoons vanilla In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; . . . → Read More: Basic Vanilla Frosting 3 cups confectioners’ sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and . . . → Read More: Basic Vanilla Buttercream Frosting 4 ounces mascarpone cream 1/2 cup heavy whipping cream 2 tablespoons sugar Pinch of salt In a medium bowl, beat all ingredients with a mixer until evenly incorporated and small peaks form. Keep extra for amazing hot chocolate topping or to serve with fruit or even oatmeal. Broiled: With Tomatoes and Capers – Set rack 4 inches from heat source. Spread a broiler-safe pan with olive oil. Add fish. Mix 1 pound sliced tomatoes with oil and 2 tablespoons each capers and chopped red onion. Spread over and around fish; broil. Garnish: Chopped parsley and lemon wedges. Tacos – Skip . . . → Read More: Basic Fish Preparations: Bittman’s Broiled, Sautéed, Roasted, Poached 1/2 cup Colman’s dry mustard 1/2 cup white wine vinegar 1 large egg 1/4 cup sugar 1 teaspoon cornstarch 1/2 teaspoon salt Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight. Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of . . . → Read More: Hot and Tangy Mustard 1/4 cup Colman’s dry mustard 1/2 cup light-bodied beer1 teaspoon turmeric 1 egg 1 1/4 teaspoons salt 1 teaspoon cornstarch 1/2 teaspoon lemon juice 1/2 teaspoon sugar Whisk together dry mustard, beer, 2 tbsp. water, and turmeric in a medium metal bowl until smooth. Chill, covered, overnight. Bring a medium saucepan filled with . . . → Read More: Ballpark Beer Mustard |
|||
|
Copyright © 2012 Banyan Branches - All Rights Reserved |
|||
Comments are closed 