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LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CALDO VERDE: PORTUGUESE GREEN SOUP Stack a few collard green leaves and roll them like cigars. Cut them crosswise into very thin strips. Repeat with the rest of the leaves until all the collard greens are chopped. Heat the olive oil in a large soup pot. When hot, add the chorizo and cook briefly, about 30 seconds per side. With a slotted spoon, remove the chorizo and setaside.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out ofCANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWS December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CALDO VERDE: PORTUGUESE GREEN SOUP Stack a few collard green leaves and roll them like cigars. Cut them crosswise into very thin strips. Repeat with the rest of the leaves until all the collard greens are chopped. Heat the olive oil in a large soup pot. When hot, add the chorizo and cook briefly, about 30 seconds per side. With a slotted spoon, remove the chorizo and setaside.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out ofCANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the FERMENTED - WILD GREENS & SARDINES Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of CATAPLANA: PORTUGUESE SEAFOOD STEW Heat the oil in the cataplana (or Dutch oven) on the stovetop. Add the bay leaves and red pepper flakes. Let sizzle 30 seconds. Add the garlic and saute another minute until golden but not browned. Add the onions and peppers and increase the heat to medium-high. Sauté,stirring, about 2
KALE GNUDI - WILD GREENS & SARDINES Drop the kale leaves into the simmering water and cook until tender, about 3 minutes. Drain and immediately transfer the leaves to the ice water bath. Drain, pat dry, and finely chop the leaves. Process the bread crumbs in a food processor until finely ground. Add the chopped kale, eggs, ricotta cheese, Parmesan, a few swipes of nutmeg, salt SEEDED IRISH BROWN BREAD Seeded Irish Brown Bread. Preheat the oven to 400F. Lightly butter a 1-pound loaf pan. In a large bowl, mix the flours, oats, wheat germ, sunflower and pumpkin seeds, sugar, salt, and baking soda. Mix to combine. Sprinkle some of the flour mixture into ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. OEUFS EN COCOTTES (EGGS BAKED IN LITTLE DISHES) Oeufs en Cocottes (Eggs Baked in Little Dishes) Preheat the oven to 400°F. Rub the inside of the cocottes with butter. Add prosciutto, salmon, vegetables, and/or mushrooms. Crack one to two eggs into each dish. Add a splash of heavy cream, about SMOKED WHOLE CHICKEN WITH MIDDLE EASTERN SPICES Pat the chicken dry with paper towels. Rub or brush the chicken all over generously with olive oil and then the spice blend (you won’t need all of it). Place on a plate and let air chill in the refrigerator, uncovered, for 24 to 48 hours. Preheat the smoker to 250F with your favorite wood chips (used pecan and apple). GINGER BUG: A WILD, LACTO-FERMENTED, PROBIOTIC BEVERAGE Ginger Bug. Large chunk of ginger, unpeeled, finely chopped. Unrefined/raw cane sugar. 2 cups of unchlorinated, filtered water. Mix 2 tablespoons chopped ginger, 2 tablespoons sugar and 2 cups water in a glass mason jar. Stir to combine. Cover with cheesecloth or - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWS December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CALDO VERDE: PORTUGUESE GREEN SOUP Stack a few collard green leaves and roll them like cigars. Cut them crosswise into very thin strips. Repeat with the rest of the leaves until all the collard greens are chopped. Heat the olive oil in a large soup pot. When hot, add the chorizo and cook briefly, about 30 seconds per side. With a slotted spoon, remove the chorizo and setaside.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out ofCANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWS December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CALDO VERDE: PORTUGUESE GREEN SOUP Stack a few collard green leaves and roll them like cigars. Cut them crosswise into very thin strips. Repeat with the rest of the leaves until all the collard greens are chopped. Heat the olive oil in a large soup pot. When hot, add the chorizo and cook briefly, about 30 seconds per side. With a slotted spoon, remove the chorizo and setaside.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out ofCANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the FERMENTED - WILD GREENS & SARDINES Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of CATAPLANA: PORTUGUESE SEAFOOD STEW Heat the oil in the cataplana (or Dutch oven) on the stovetop. Add the bay leaves and red pepper flakes. Let sizzle 30 seconds. Add the garlic and saute another minute until golden but not browned. Add the onions and peppers and increase the heat to medium-high. Sauté,stirring, about 2
KALE GNUDI - WILD GREENS & SARDINES Drop the kale leaves into the simmering water and cook until tender, about 3 minutes. Drain and immediately transfer the leaves to the ice water bath. Drain, pat dry, and finely chop the leaves. Process the bread crumbs in a food processor until finely ground. Add the chopped kale, eggs, ricotta cheese, Parmesan, a few swipes of nutmeg, salt SEEDED IRISH BROWN BREAD Seeded Irish Brown Bread. Preheat the oven to 400F. Lightly butter a 1-pound loaf pan. In a large bowl, mix the flours, oats, wheat germ, sunflower and pumpkin seeds, sugar, salt, and baking soda. Mix to combine. Sprinkle some of the flour mixture into ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. OEUFS EN COCOTTES (EGGS BAKED IN LITTLE DISHES) Oeufs en Cocottes (Eggs Baked in Little Dishes) Preheat the oven to 400°F. Rub the inside of the cocottes with butter. Add prosciutto, salmon, vegetables, and/or mushrooms. Crack one to two eggs into each dish. Add a splash of heavy cream, about SMOKED WHOLE CHICKEN WITH MIDDLE EASTERN SPICES Pat the chicken dry with paper towels. Rub or brush the chicken all over generously with olive oil and then the spice blend (you won’t need all of it). Place on a plate and let air chill in the refrigerator, uncovered, for 24 to 48 hours. Preheat the smoker to 250F with your favorite wood chips (used pecan and apple). GINGER BUG: A WILD, LACTO-FERMENTED, PROBIOTIC BEVERAGE Ginger Bug. Large chunk of ginger, unpeeled, finely chopped. Unrefined/raw cane sugar. 2 cups of unchlorinated, filtered water. Mix 2 tablespoons chopped ginger, 2 tablespoons sugar and 2 cups water in a glass mason jar. Stir to combine. Cover with cheesecloth or - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWS December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain.CANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWS December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain.CANELÉ MUFFINS
Canelé Muffins. Preheat the oven to 450F. Combine the sugar, flour, egg yolks, rum, salt, and vanilla extract in a large mixing bowl. With a rubber spatula, mix and press until it forms a paste and all the flour is incorporated. Heat the milk and butter to a simmer. Remove from the heat and add half of the milk to the egg-flour mixture HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the RECIPES - WILD GREENS & SARDINES Semolina Pasta with Fresh Cherry Tomato Sauce Read More. Cheese,Mexican,Summer,Summer Squash/Zucchini,Vegetables,Vegetarian. Squash Blossom Quesadillas Read More FERMENTED - WILD GREENS & SARDINES Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped SEEDED IRISH BROWN BREAD Seeded Irish Brown Bread. Preheat the oven to 400F. Lightly butter a 1-pound loaf pan. In a large bowl, mix the flours, oats, wheat germ, sunflower and pumpkin seeds, sugar, salt, and baking soda. Mix to combine. Sprinkle some of the flour mixture intoRAVIOLO AL UOVO
The first time I encountered raviolo al uovo, a giant raviolo (raviolo is the singular of ravioli) stuffed with ricotta, spinach and a runny egg yolk was at Trattoria Monti in Rome many moons ago (almost 20 years, yikes, time flies).It was one of those memorable dishes that leaves a lasting impression. When you cut into the pasta, the yolk oozes out, mixing with the cheese filling and sauce CATAPLANA: PORTUGUESE SEAFOOD STEW Heat the oil in the cataplana (or Dutch oven) on the stovetop. Add the bay leaves and red pepper flakes. Let sizzle 30 seconds. Add the garlic and saute another minute until golden but not browned. Add the onions and peppers and increase the heat to medium-high. Sauté,stirring, about 2
CHERRY PISTACHIO ALMOND COCONUT CAKE Cherry Pistachio Almond Coconut Cake. Preheat the oven to 375 F. Butter a 9″ spring form pan. Mix the sugar, brown or coconut sugar, ground almonds, ground pistachios, coconut, self-rising flour, and salt in a large bowl. Add the melted butter and eggs. Gently mix untiljust combined.
KALE GNUDI - WILD GREENS & SARDINES Drop the kale leaves into the simmering water and cook until tender, about 3 minutes. Drain and immediately transfer the leaves to the ice water bath. Drain, pat dry, and finely chop the leaves. Process the bread crumbs in a food processor until finely ground. Add the chopped kale, eggs, ricotta cheese, Parmesan, a few swipes of nutmeg, salt GINGER BUG: A WILD, LACTO-FERMENTED, PROBIOTIC BEVERAGE Ginger Bug. Large chunk of ginger, unpeeled, finely chopped. Unrefined/raw cane sugar. 2 cups of unchlorinated, filtered water. Mix 2 tablespoons chopped ginger, 2 tablespoons sugar and 2 cups water in a glass mason jar. Stir to combine. Cover with cheesecloth or SMOKED WHOLE CHICKEN WITH MIDDLE EASTERN SPICES Pat the chicken dry with paper towels. Rub or brush the chicken all over generously with olive oil and then the spice blend (you won’t need all of it). Place on a plate and let air chill in the refrigerator, uncovered, for 24 to 48 hours. Preheat the smoker to 250F with your favorite wood chips (used pecan and apple). - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWSWILD PLANET WILD SARDINESWILD CAUGHT SARDINES CANNEDWILD PLANET SARDINES BULKWILD CAUGHT SARDINES IN WATER December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CORN, TOMATO, AVOCADO SALAD WITH BAYONNE HAM I teamed up with Bayonne Ham and Honest Cooking to prepare a recipe that showcases Jambon de Bayonne. Bayonne is a city in the Basque region of southwest France where the Nive and Adour rivers meet. It’s also the home to Bayonne ham, a cured ham made with high-quality, whole, fresh hams that have been rubbed with a thick layer of special rock salt from the Adour river basin and aged CATAPLANA: PORTUGUESE SEAFOOD STEW Heat the oil in the cataplana (or Dutch oven) on the stovetop. Add the bay leaves and red pepper flakes. Let sizzle 30 seconds. Add the garlic and saute another minute until golden but not browned. Add the onions and peppers and increase the heat to medium-high. Sauté,stirring, about 2
HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. RED LENTIL (VADOUVAN) CURRY COCONUT STEW Red Lentil (Vadouvan) Curry Coconut Stew. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, ½ teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. - WILD GREENS & SARDINESABOUTRECIPESCONTACT MEBLOGS I FOLLOWTRAVELSOUPS/STEWSWILD PLANET WILD SARDINESWILD CAUGHT SARDINES CANNEDWILD PLANET SARDINES BULKWILD CAUGHT SARDINES IN WATER December 29, 2020. A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) torelease
PAELLA: IN SEARCH OF THE ELUSIVE SOCARRAT Paella: In Search of the Elusive Socarrat. Paella is a Catalan word that derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain. LOVAGE AND GREEN GARLIC PESTO squeeze of lemon. toasted/grilled baguette for serving. chive blossoms for serving (optional) Pulse the green garlic, pine nuts, Parmesan, and half of the olive oil in a food processor. Add the lovage leaves, sea salt, and the remaining olive oil, and pulse again until the pesto is smooth, but still has a bit of texture. Add a squeeze of lemon. CORN, TOMATO, AVOCADO SALAD WITH BAYONNE HAM I teamed up with Bayonne Ham and Honest Cooking to prepare a recipe that showcases Jambon de Bayonne. Bayonne is a city in the Basque region of southwest France where the Nive and Adour rivers meet. It’s also the home to Bayonne ham, a cured ham made with high-quality, whole, fresh hams that have been rubbed with a thick layer of special rock salt from the Adour river basin and aged CATAPLANA: PORTUGUESE SEAFOOD STEW Heat the oil in the cataplana (or Dutch oven) on the stovetop. Add the bay leaves and red pepper flakes. Let sizzle 30 seconds. Add the garlic and saute another minute until golden but not browned. Add the onions and peppers and increase the heat to medium-high. Sauté,stirring, about 2
HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of IKARIAN GREEN PANCAKES Whisk in the water and egg. Season with salt and pepper. Pour the batter into the bowl with the greens and herbs. Stir until well combined. In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium-high heat. Drop heaping tablespoons of batter into the hot oil, 4 to 6 pancakes at a time. HOMEMADE STUFFED PASTA: SCARPINOCC WITH TALEGGIO 90 grams (about 5) egg yolks. 1 1/2 teaspoons extra virgin olive oil. Mix the flour and salt. Place the flour on a dry, clean work surface forming a mound. Create a well in the middle. Slowly add the eggs, egg yolks, and olive oil. With a fork, gently beat the ROASTED SWEET POTATOES WITH CHILE-LIME YOGURT Roasted Sweet Potatoes with Chile-Lime Yogurt. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Slice the sweet potatoes (or yams) lengthwise into wedges. Put them in a large bowl and toss with the honey, 1/2 tablespoon of chile pepper, and 2 tablespoons of olive oil. RED LENTIL (VADOUVAN) CURRY COCONUT STEW Red Lentil (Vadouvan) Curry Coconut Stew. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, ½ teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. ABOUT - WILD GREENS & SARDINES Hello. I started Wild Greens and Sardines in 2010 as a much needed creative outlet and escape from an uninspiring, nine-to-five desk job.. I think it’s important to support local farms/famers. I think it’s important to preserve biodiversity. I think it’s important to have a connection to the hard-working farmers and farm workers who grow the food that nourishes us. FERMENTED - WILD GREENS & SARDINES Colatura di allici — anchovy drippings — is an Italian fish sauce derived from an ancient Roman recipe of Italy’s Amalfi Coast. It’s an amber colored liquid made by fermenting anchovies in brine; the fish sauce is extracted from anchovies packed in chestnut wood barrels for at least five months. A PAIR OF CHOCOLATE BABKA 130 grams sugar. 180 milliliters water. Place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comestogether.
HOMEMADE GRAVLAX + VOLLKORNBROT Add all the ingredients to the bowl of a spiral mixer, including the rye sourdough and soaker. Mix on first speed only for 10 minutes. Desired dough temperature = ~85 degrees. Bulk Ferment: 10 to 20 minutes. Prepare a 13×3 3/4×3 3/4 Pullman loaf pan or 2 (9x5x2.5)loaf
CANELÉ MUFFINS
Before we delve into canelé muffins, a word or two regarding their evolution. Canelé is a small, French pastry made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. HOMEMADE VADOUVAN SPICE BLEND Grind in a spice grinder until you achieve a fine powder. Combine all the dry spices in a bowl and set aside. Set a large pot over medium-low heat and pour in the grapeseed (or canola or olive oil). Add the shallots, garlic, onion, and ginger. Cook for 20 minutes or until the liquid has come out of IKARIAN MIXED GREENS LONGEVITY PIE Place the greens in a large pot with no liquid. Cover and cook over low heat until just wilted, about 8 to 10 minutes, giving them a stir from time to time. Drain and squeeze out any excess moisture. Chop the greens. In a large bowl, combine the leeks, chopped SAFFRON PASTA WITH CLAMS AND SAUSAGE Using the bottom of bowl or cup, create a small well in the middle. Add saffron threads to the water. Stir until the water takes on a yellow color. Let sit for 15 minutes. With a fine-mesh sieve, strain the saffron water into the well. With a fork, slowly incorporate the flour into the liquid, little by little. KALE GNUDI - WILD GREENS & SARDINES Drop the kale leaves into the simmering water and cook until tender, about 3 minutes. Drain and immediately transfer the leaves to the ice water bath. Drain, pat dry, and finely chop the leaves. Process the bread crumbs in a food processor until finely ground. Add the chopped kale, eggs, ricotta cheese, Parmesan, a few swipes of nutmeg, salt SMOKED WHOLE CHICKEN WITH MIDDLE EASTERN SPICES Pat the chicken dry with paper towels. Rub or brush the chicken all over generously with olive oil and then the spice blend (you won’t need all of it). Place on a plate and let air chill in the refrigerator, uncovered, for 24 to 48 hours. Preheat the smoker to 250F with your favorite wood chips (used pecan and apple).__ __
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WILD GREENS & SARDINESFall ,Italian
,Pumpkin/Winter
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PUMPKIN GNOCCHI
October 23, 2020
Berries
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HAZELNUT AND ALMOND BOSTOCKSeptember 27, 2020
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HUMMUS WITH INDIAN HERBS & SPICESDecember 29, 2020
Curry ,Fall
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INDIAN FISH CURRY
December 5, 2020
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SPINACH AND CHICKPEA STEWNovember 16, 2020
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Eastern
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Squash
,Vegetables
,Winter
CHILE-MAPLE ROASTED PUMPKINOctober 31, 2020
Fall ,Italian
,Pumpkin/Winter
Squash
,Vegetables
,Winter
PUMPKIN GNOCCHI
October 23, 2020
Berries
,Bread
,Breakfast
,Fig
,French
,Nuts/Seeds
,Raspberries
HAZELNUT AND ALMOND BOSTOCKSeptember 27, 2020
Beans/Legumes
,Indian
,Mediterranean
,Middle
Eastern
,Spices
,Vegetarian
HUMMUS WITH INDIAN HERBS & SPICESDecember 29, 2020
Curry ,Fall
,Fish/Seafood
,Indian
,Soups/Stews
,Winter
INDIAN FISH CURRY
December 5, 2020
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HUMMUS WITH INDIAN HERBS & SPICESDecember 29, 2020
A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, which makes them … Continue Reading__No Comments
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INDIAN FISH CURRY
December 5, 2020
Am forever curious to try out new flavors (that is, new flavors to me; obviously ‘new’ is subjective). This South Indian fish curry piqued my interest. Who doesn’t welcome a comforting, spicy fish/seafood stew on a brisk, fall day. Kerala is a state along the Malabar Coast in southwestern India from which this dish originates. … Continue Reading__No Comments
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SPINACH AND CHICKPEA STEWNovember 16, 2020
While I enjoy any and all cuisines, as of late, I’ve become increasingly interested in my own cultural food identity. I’m Eastern European (by way of Queens, NY) Jewish by decent. Yes, I grew up fondly eating bagels and lox, though have slowly begun to explore what lies beyond. Have never gravitated towards the heavy, …Continue Reading__
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CHILE-MAPLE ROASTED PUMPKINOctober 31, 2020
I had half a pumpkin left over after making my pumpkin gnocchi the other day. I decided to roast it up and layer on the flavors. I simply tossed the pumpkin wedges in olive oil, maple syrup, chile flakes and sea salt and roasted in the oven until tender and caramelized. The … Continue Reading__3 Comments
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PUMPKIN GNOCCHI
October 23, 2020
‘Tis the season for pumpkin, even on this 73 degree day here in Philadelphia. Always on the lookout for new and interesting ingredients, and came across this Marina di Chioggia pumpkin while waiting in line at my local grocer — shout out to Riverwards (Fishtown, Philly). There was a big box filled with them, just …Continue Reading__
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