115 Quotes About Ingredients

Set the oven to 350 degrees. Grab flour. Butter. Salt. Dried oregano. A beer I planned to use to braise a steak.Julio once told me my mom loved to bake. Aunt Sarah has confirmed it's true, although none of the recipes she's ever sent me mention them being my mother's. I mix all the ingredients together.

Flour and yolk and cream are all coarse- of the earth. But sugar and air and vanilla are elements of the firmament. Avis used to tell her kids: Sweets should be an evanescence, cakes and pies represent minutes, cookies and milles-feuilles are seconds, meringues are moments.

Up to her eyes in recipes and vanilla essence and poppy seeds and dried cranberries and chocolate chunks.

He tended to the ovens, but was allowed to help the other chefs for a few hours, warming butter and measuring out orange blossom water to create trays of rich, buttery brioche.

Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green sauce. Goat curry. Tandoori chicken. Mutton biryani. White lentil dal with onions and spices, potatoes and eggplant fried with onions and tomatoes, and four kinds of bread, naan, tandoor roti, chapati, and paratha.

Returning to the buffet, she helped herself to another piece of focaccia bread, the top glistening with a sheen of olive oil and sprinkled with big crystals of salt, fronds of rosemary and tiny curls of thinly sliced garlic. She tasted the bread and made a sound of pleasure that would have embarrassed her if anyone had heard."It's even better with this Cabernet." Dominic Rossi stood there with two full glasses of red wine.Tess felt her face heat with a blush. Okay, so he'd heard.

So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top."The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives.

There is truth in wine, but you never see it listed in the ingredients on the label

Turning a corner, she encountered the smell of fried chicken. One of the test kitchens had been working on a new product for a fast-food client, developing a proprietary sauce for a new kind of sandwich to compete with one KFC had recently brought to market. It had no bun, but rather two pressed chicken segments deep-fried in a shortening of processed lard and beef fat, wrapped around thick shingled bacon and a slice of provolone, and smothered in this hydrogenated oil-based sauce.