Boudin Blanc I - (Sausage-Making Cookbook) French / More about pork butt, fine ground 3 ts quatre-epices from Google Blogsearch:
|
Making Light: Pasta e fagioli thinghi
Are you kidding? They're tiny, and I wouldn't call them gritty even before they're cooked. If you're getting fine, persistently gritty particles off cooked mushrooms, I think that has to be the soil in which they were grown. I own more strainers and filters .... 3 teaspoons fennel seed * 2 teaspoons sugar * 1 tablespoon crushed hot pepper * 1 teaspoon caraway seed * 3 teaspoons coriander * 5 pounds coarse ground pork butt * 1 cup dry red wine * 3 cloves garlic, crushed ...
|
|
l'Arpège, Paris « Food Snob
Amuse Bouche 2: Oeuf à la coque; quatre épices. An egg from the ferme de Bigottière in the eponymous little village of the Loire, diligently decapitated and its white drained off to leave only the unbroken yolk within its shell, ..... revealing rice and pasta as passé: celeriac is cut into thick strands of tagliatelle; risottos are replicated with grains of graven radish; and potato (technically still a starch, but in the ground at least) is reproduced as thin, ...
|
|
Nonfat Gingersnaps Recipe - David Lebovitz
2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground dried ginger 1/4 teaspoon ground cloves 1/2 teaspoon freshly-ground black pepper 1/4 teaspoon salt 2 large egg whites, at room temperature 1/2 cup (50g) finely-chopped candied ginger ..... can't wait to try this version of Gingersnaps cookies. Over the Holidays I made the Chez Panisse ones. I substituted half of the cinnamon with ground star anise, and made little cut out angels. They sure were a hit! Thank you for.
|
|