About 7 to 8 cups chicken stock 1 tablespoon butter 1 small onion, finely chopped 2 cups Arborio rice 1 1/2 cups cooked but still firm butternut, acorn or cooked winter squash, cut in 3/8-inch cubes 6 sage leaves, minced Salt and freshly ground white pepper 1/2 cup grated Parmesan …
Topping 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces 1 cup light brown sugar, packed 1 cup flour 1 teaspoon cinnamon 1/8 teaspoon salt 2/3 cup pecans Place the butter, sugar, flour, cinnamon, salt and pecans in a food processor and process until the mixture …
3 tablespoons butter 1 1/2 cups chopped onions 1 1/2 cups chopped celery (leaves included) 2 teaspoons chopped garlic 1 medium to large bunch collard greens (more tender, smaller stemmed locally grown if possible) Softened butter or butter-flavored spray 4 cups roasted and peeled chestnuts Cornbread (see recipe below) 8 …
1 1/2 pounds green beans, trimmed 3 ripe but Fuyu persimmons, about 1 pound (see Note) 2 tablespoons peanut oil 1 tablespoon butter 1/2 cup fresh chives, cut into 1-inch pieces 1)Blanch the green beans in boiling salted water until just barely tender, 3 or 4 minutes. Drain and submerge …
Beer with dessert is a little trickier than wine and dessert. There is no category of dessert beer, and beers rarely have the sweetness of dessert wines. Unless the wine or beer is as sweet as or sweeter than the dessert, you’ll get a jarring affect similar to the one …
Though plenty rich and malty, the Belhaven had refreshing acidity, unusual for Scottish ales, which are typically less hoppy than English ales. Nonetheless, the acidity gave the beer good balance. There was plenty of body and attractive spice notes, which stood up to the meaty lamb and to the sauce, …