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How To make Shiitake Mushroom, Sweet Potato & Hazelnut Sauce
2 c Onions, diced
2 tb Olive oil
1/4 ts Salt
3/4 ts Rosemary, fresh & minced
2 c Sweet potatoes, diced
1 1/2 c Vegetable stock
2 tb Water
1 c Rice milk -=OR=-
-- soy milk 2 tb Hazelnut butter
1 1/2 c Shiitake mushrooms, sliced
1 1/2 tb Tamari
1 pn Black pepper
Saute onions in oil until lightly browned. In a large pot, combine half of the onions with the salt, 1/2 ts rosemary, sweet potatoes & 1 1/2 c stock. Cook until potatoes are tender. Cool to room temperature & blend with milk & hazelnut butter until very smooth. Set aside. Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2 tb water. Cook for 5 minutes. Add to sweet potato mixture & simmer for 5 minutes. Serve hot over fresh pasta. NOTE Only use fresh shiitake mushrooms.
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Whether creamy or airy, a beautiful foam is an unique way to add flavor, depth, and a little unexpected touch to any dish. Foam magic is a unique proprietary formulation that creates an array of foams that last for hours. Scott and Janie share the many ways you can use this star ingredient and demo a nitro espresso cocktail, deconstructed Harvey Wallbanger, and pea risotto... On this week's WTF.
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Homemade Ramen Made Quick | Gordon Ramsay
As autumn/fall begins to sneak in and temperatures begin to sink lower, its the perfect time to make a delicious Ramen (oh and it's Vegetarian)! Even better is this can be done in under 10 minutes! This week on Ramsay in 10 Gordon's making a delicious cauliflower and ginger ramen for you to warm up with
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Ingredients
1 1/2 lbs boneless skinless chicken thighs
2 large carrots
2 large celery ribs
4 cloves garlic
3 sprigs of fresh thyme
salt and pepper
6-7 cups chicken broth
4-6 oz fresh or dried pasta
fresh parsley for garnish
Season your chicken thighs with salt and pepper on both sides. In a large pot or dutch oven, over medium high heat, add oil. Once very hot, add your chicken thighs and cook for 4 minutes. Then flip and cook until internal temperature reaches 170f. Remove and set aside.
In the same pot, add carrots and celery. Cook for 3-4 minutes or until softened. Then add your garlic and thyme. Cook until fragrant, then add your chicken stock. Bring to a simmer and add your chopped chicken. Season to taste with salt and pepper. Let simmer for 20-30 minutes. Remove the thyme branches, then add your cooked pasta of choice.
Serve with fresh chopped parsley and enjoy!
Fine dining cod dish with mushroom & a tapioca crisp
Hey guys! Today I'm going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!
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