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Mirao Recipe

Mirao Recipe


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Coat the bottom of a stockpot with 3 tablespoons of the olive oil. Add the onion, carrot, and garlic and sauté over medium heat until the vegetables start to soften but do not brown, about 3-4 minutes. Stir occasionally.

Season the chicken with salt and pepper, to taste, and add it to the pot. Turn the chicken pieces over as they start to brown, about 3-4 minutes. When the chicken and the vegetables have browned lightly, add the brandy and reduce by ½.

Using a 6-inch-square piece of cheesecloth, tie together the cloves, bay leaves, cinnamon stick, nutmeg, and rosemary. Add water to cover the chicken and season with salt and pepper, to taste. Add the herb bouquet and celery, bring to a simmer, and cook for 45-60 minutes.

Remove the chicken from the soup. Remove and discard the herb bouquet and the celery. Place the soup in the refrigerator to cool until the fat on top hardens. Remove the soup from the refrigerator and skim the fat off the surface. Reheat.

Meanwhile, preheat the broiler. When the chicken is cool enough to handle, remove the skin, bones, and gristle. Shred the chicken into bite-sized pieces and return it to the soup. Taste and adjust seasoning. Stir in the parsley leaves.

To serve, place a slice of garlic toast in each of 8 ovenproof soup bowls and place the chicken on top. Ladle some of the soup over it and top with another slice of toast. Drizzle the toast with the remaining olive oil and sprinkle with grated Parmesan and pepper, to taste. Place the bowls under the broiler for 2-3 minutes or until the cheese has melted and begun to brown. Serve immediately.


Recipe Summary

  • 3 eggs
  • ½ cup coconut oil at room temperature, thinly sliced
  • ½ cup white sugar
  • 1 lemon, juiced
  • 1 pinch salt

Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.

Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.

Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.


Recipes

Items you collect throughout the game often double as recipe ingredients that can be used to produce stronger items. So for example, if you give the chef a Blue Apple, which normally only restores 5 HP, she'll make Sky Juice out of it, which restores 15. There are 96 recipes in total, and each time you discover one, it will be added to your Recipe list, for future reference.

There are two chefs in the game who can make use of these ingredients, and each one specializes in different dishes:

  • Sweet Smiles (Flipside): The chef here specializes in single ingredient recipes. It's handy if you possess few, non-mixable ingredients, otherwise you're better off combining them at Hot Faun.
  • Hot Fraun (Flopside): Hot Faun's chef deals only with dual-ingredient recipes, so give her a visit if you want to combine two items into one. The item you'll get in return is usually much stronger than the combined effects of the two-ingredients taken alone.

The Dining Specializer
Inside both restaurants, you'll find a "Dining Specializer" (which looks like a DS Lite) in the far corner. It will provide you with information about ingredients and recipes. Unfortunately, it doesn't come pre-loaded with any data, so if youɽ like to make use of it, you'll have to track down the seven Cooking Disks hidden around the land.


Makes enough for eight 10" pizzas

Step 1

Whisk yeast, sugar, and 1¼ cups warm (not hot) water in a small bowl. Let stand in a warm place until yeast is foamy, about 10 minutes.

Step 2

Mix salt and 3½ cups 00 flour in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, mix in yeast mixture and ¼ cup oil. Continue to mix, gradually increasing speed to medium-high, until dough is smooth and elastic.

Step 3

Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it it will still be slightly sticky. Transfer dough to a large oiled bowl turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, 1–1½ hours.

Step 4

Punch down dough to deflate and turn out onto a well-floured work surface. Divide into 8 pieces (about 4 oz. each) shape each into a ball. Cover with a kitchen towel and let stand 15 minutes before stretching dough. Or, transfer balls to a floured rimmed baking sheet and chill until cold.

Step 5

Dust a large work surface with a mixture of 00 flour and semolina flour. If dough has been chilled, transfer a ball to work surface and let stand until still cool but not cold (it should register about 60° on an instant-read thermometer).

Step 6

Working one at a time, press and stretch dough balls into 9”–10” rounds, sprinkling with more 00 and semolina flour as needed to keep dough from sticking (use as little as you can). Using one hand as a guide, shape a slightly thicker rim around edge. If dough resists or shrinks back as you shape it, let it rest before proceeding do not overwork dough. (Alternatively, you can roll dough out with a rolling pin.)

Step 7

Heat a 10”–12” cast-iron skillet over medium heat until very hot, about 5 minutes. Working one at a time, carefully transfer dough to skillet and cook, flipping once and rotating crust to encourage even cooking, until barely tan and browned in a few spots, about 5 minutes total. Press any thicker parts against the pan to help cook through. Transfer crusts to wire racks or baking sheets as you work, brushing off any excess flour. Let cool.

Step 8

Do ahead: Parbaked crusts can be refrigerated overnight or frozen, well wrapped, up to 2 weeks.

How would you rate Pizza Dough?

2 TEASPOONS OF SALT not 2 tablespoons. as written your dough will not rise and will taste like bath salts

Please, PLEASE edit this recipe to change it to 2 teaspoons of salt. I trusted Bon Appetite and the 3.4 star rating enough to make this recipe without reading any reviews, and we all know what the results were. That’s a big ol’ C’mon (wo)maaaaaan.

I made this dough yesterday. After It rose the first time I divided it into 5 dough balls And then refrigerated it over night, today I pulled it out and let it sit out for about two hours before I cooked it in a counter top pizza oven Then sauced it and added toppings and back into the pizza oven. The dough was delicious. Yes you could taste the salt but it was not salty. I also used 2 cups of the 00 flour and 1 1/2 cups of all purpose. I will decently make this again.

Please EDIT THIS REVIEW. I made this with the last of my yeast, not only was the product indelibly salty it didn't even rise because the salt content was high enough to stop the yeast.

This recipe is literally so salty it is inedible. The fact that its posted by BA makes me think I shouldn't trust any of its recipes.

Proportions are off maybe 3 times too much salt why haven’t you edited this yet! So salty it inedible.

This was a horrible waste of my morning. I followed the recipe like I would normally do with any and when I ate the pizza it was god awful. Way too much salt. 1 or 2 teaspoons is all you need.

Good recipe . However 2 teaspoons should replace 2 tablespoons!!

Two tablespoons of salt is far too much. Otherwise it's a pretty basic recipe.


Recipe Summary

  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • salt to taste
  • ¼ cup olive oil, divided
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 ½ cups canned plum tomatoes, drained and coarsely chopped
  • 12 green olives, pitted and coarsely chopped
  • 1 ½ tablespoons drained capers
  • 1 tablespoon tomato paste
  • 1 teaspoon minced oregano
  • 2 tablespoons red wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 teaspoons minced fresh parsley, or to taste

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery cook, stirring often, until softened, about 4 minutes. Add onion and garlic cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.


  • 1 dozen 16-20 shrimp
  • 1 box linguine
  • 2 tablespoons olive oil (plus extra for garnish)
  • 2 cloves garlic (minced)
  • Zest of 1/2 a lemon
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 1 tablespoon parsley (finely chopped)
  • Red pepper flakes (to taste)
  • Salt

Step 1

Cook pasta in boiling water to package directions

Add olive oil to pan over medium high heat. Add shrimp and begin sauteing until lightly pink. Season with salt. Once the shrimp has been cooking for a couple minutes add the minced garlic, butter, parsley and red pepper flakes, to taste. Deglaze the pan with white wine and continue cooking. Cook until shrimp is pink and cooked through.

Once pasta is cooked remove from pot and add to shrimp pan. Toss until the pasta is evenly coated. Add lemon zest and mix.

To serve, plate scampi and drizzle with a little olive oil and a sprinkle of red pepper flakes. Enjoy! .


Recipe Summary

  • 4 tablespoons olive oil, divided
  • 6 cloves garlic, crushed
  • 3 cups whole peeled tomatoes with liquid, chopped
  • 1 ½ teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 (16 ounce) package linguine pasta
  • 8 ounces small shrimp, peeled and deveined
  • 8 ounces bay scallops
  • 1 tablespoon chopped fresh parsley

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente drain.

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.


Mirao Recipe - Recipes

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Stories and recipes from the world of high-quality food and drink

The Chew: Beef Braciole Recipe with Prosciutto and Olives Ingredients

Mario Batali pulled out all the stops with his beef braciole with prosciutto and olives recipe.

  • 3 minced Garlic cloves
  • 1/4 cup Italian Parsley (freshly chopped)
  • 4 ounces Prosciutto (thinly sliced)
  • 8 ounces aged Provolone cut into 1/4 inch cubes.
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 1/2 cup Breadcrumbs (toasted)
  • 1/3 cup brined and chopped Green Olives
  • 4 thinly sliced Scallions
  • Extra Virgin Olive Oil
  • 1 10-inch long Beef Tenderloin Roast (2 1/2-3 pounds butterflied)
  • Kosher Salt and Black Pepper (freshly ground)

Recipe Summary

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1 tablespoon water
  • ½ cup grated Parmesan cheese
  • 1 cup chopped fresh parsley
  • 2 eggs, beaten
  • ¾ cup dried bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.


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