2 cups best-quality Basmati rice Kosher salt Unsalted butter, 6 tablespoons in total 1 large onion, diced small 1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water Large pinch ground cinnamon Large pinch ground cardamom Large pinch ground allspice Large pinch ground black pepper Large pinch ground cumin 1/3 cup chopped . . . → Read More: Persian Jeweled Rice
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Makes 4 10-inch pizzas, active time 30 minutes 16 ounces (about 3 cups plus 2 tablespoons) all-purpose flour, plus more for dusting .3 ounces (about 2 1/3 teaspoons) kosher salt, plus extra for assembly .2 ounces (about 1 teaspoon) active dry yeast 12 ounces water 1 (14-ounce) can whole peeled Italian tomatoes packed in . . . → Read More: Skillet Neopolitan Pizza 3/4 cup cream 6 tablespoons (3/4 stick) unsalted butter, cut into pieces 1/4 cup miso (red miso is a bit salty for truly sweet applications) 3/4 cup brown sugar 1. Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts. 2. Stir in the . . . → Read More: Miso Butterscotch 2 tablespoons miso 1 cup mayonnaise 1. Stir the miso into the mayonnaise (homemade is best) until smooth. 2. Use immediately, or cover and refrigerate for up to a week.Yield: 1 cup. Possible additions: Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves. Possible uses: . . . → Read More: Miso Mayo 4 tablespoons (1/2 stick) butter, at room temperature 2 tablespoons miso Freshly ground pepper (optional). 1. Cream the butter and miso together with a fork, adding black pepper if you like. 2. Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later. Makes: 4 to . . . → Read More: Miso Butter Miso Spice 1/2 cup miso 1. Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It’s O.K. if it’s ragged around the edges or even a little thick in places. 2. Bake, undisturbed, until large pieces of . . . → Read More: Miso Spice 1 large head cauliflower, separated into bite-sized florets salt 2-3 tablespoons olive oil 2 fat cloves garlic, thinly sliced for mayonnaise: 1/2 cup (125ml) mayonnaise 1 tablespoon olive oil 2-3 oil-packed anchovy filets 2 tablespoons capers in brine, drained squeeze of lemon juice chopped parsley, for garnish (optional, for a bit of color) . . . → Read More: Cauliflower with Crispy Garlic and Anchovy-Caper Mayonnaise 1 cup porridge oats 1 cup pecan halves 10 dates chopped finely ½ cup pumpkin seeds 2 teaspoons cinnamon 1 teaspoon sea salt 1 tablespoon maple syrup 2 tablespoons manuka honey (or regular honey) 1 tablespoon light olive oil 1 tablespoon melted butter Pre-heat oven to 250 °F. Blend ingredients together in a bowl . . . → Read More: Honey Oat Breakfast Bars 1 Head of Garlic peeled with root ends removed Canola Oil Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir . . . → Read More: Garlic Confit 1 pound ground lamb 2 tablespoons dijon mustard 2 Tablespoons honey 2 cloves of garlic confit – minced* Salt/pepper 2 large handfuls of Stacy’s Pita Chips – crushed in a ziptop bag 1/4 bunch of flat leaf parsley – chopped 3 sprigs rosemary – chopped 2 eggs 1/4 cup Panko Bread Crumbs Flour Canola . . . → Read More: Lamb Meatballs |
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