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Desserts & Baking | Have Knives, Will Cook
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Have Knives, Will Cook. Category Archives: Desserts and Baking. May 28, 2014. Me: “What if it leaks all over the place? 8221; D: “It always leaks. Even the galettes [the James Beard award nominated pastry chef I used to work for] made always leaked.” Galette is a French term for a free form tart or cake. With my qualms about leakage calmed, D. and I tuned into the … Continue reading →. February 11, 2009. Ingredients & Such. Pasta, Rice, Grains. Lisa Pattison on Homemade Butter. Ilana on Homemade Butter.
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Appetizers & Snacks | Have Knives, Will Cook
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Have Knives, Will Cook. Category Archives: Appetizers and Snacks. October 22, 2014. Step 1: Select your base. I think a crunchy wedge of iceberg or crisp romaine hearts work best. Step 2: Decide on a dressing. Will it be a smear of blue cheese dressing? A creamy caesar or italian? Or do you prefer a meaty bacon vinaigrette drizzled over crumbly blue cheese? Step 3: Choose your toppings. … Continue reading →. Cumin and Coriander Rubbed Duck Breast. February 9, 2014. Secret Special: Baked Chowder Clam.
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Wedge Salad 1-2-3-4 | Have Knives, Will Cook
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Have Knives, Will Cook. October 22, 2014. Step 1: Select your base. I think a crunchy wedge of iceberg or crisp romaine hearts work best. Step 2: Decide on a dressing. Will it be a smear of blue cheese dressing? A creamy caesar or italian? Or do you prefer a meaty bacon vinaigrette drizzled over crumbly blue cheese? Dial back the ingredients or switch them up. Experiment and have fun with it! Flat leaf parsley and celery leaves also work well. Use their leaves whole to get a bigger punch or flavor. Frenc...
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Mains | Have Knives, Will Cook
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Have Knives, Will Cook. Lunch Box #1: Bahn Mi Lettuce Wraps. October 7, 2015. Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel. April 27, 2015. Corned Beef and Cabbage Update. March 14, 2014. The pressure is on. My Irish American fella signed us up to host a New England boiled dinner for some friends for St. Patrick’s day. Last week I put a beautiful grass fed brisket into brine. Five days later, we did a test run. “So does it taste like what you grew up wit...March 9, 2014. Then you still...
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Game Day Smoked Ribs | Have Knives, Will Cook
https://havekniveswillcook.com/2014/02/04/game-day-ribs-two-ways
Have Knives, Will Cook. Game Day Smoked Ribs. February 4, 2014. Even though they didn’t get a full hour like I wanted, the ribs were nice and smoky. From there, the Baby Back ribs finished roasting very slowly in a low oven. Later, I glazed the already cooked St. Louis ribs in a hot oven with barbecue sauce once our guests started arriving. Slow Roasted Baby Back Ribs. For 2 racks Baby Back Ribs. 1 Tbsp. coriander seeds. 1 tsp mustard seed. 1 Tbsp. cumin seeds. 1 Tbsp. black peppercorns. Mix together all...
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Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel | Have Knives, Will Cook
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Have Knives, Will Cook. Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel. April 27, 2015. Creamy Breakfast Risotto with Soft Scrambled Eggs. Lunch Box #1: Bahn Mi Lettuce Wraps →. One thought on “ Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel. April 28, 2015 at 4:50 am. Looks delicious. I never think to cook with scallops. Will have to try this. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Pasta, Rice, Grains.
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Corned Beef and Cabbage Update | Have Knives, Will Cook
https://havekniveswillcook.com/2014/03/14/corned-beef-and-cabbage-update
Have Knives, Will Cook. Corned Beef and Cabbage Update. March 14, 2014. The pressure is on. My Irish American fella signed us up to host a New England boiled dinner. For some friends for St. Patrick’s day. Last week I put a beautiful grass fed brisket into brine. Five days later, we did a test run. “So does it taste like what you grew up with? 8221; I asked. “No,” He replied. “It has too much flavor! Dry curing is easiest. This recipe adapted from the America’s test kitchen has instructions for...Brining...
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Food & Cooking | Have Knives, Will Cook
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Have Knives, Will Cook. Category Archives: Food and Cooking. Mise En. Place. October 28, 2015. Today’s inspiration from a busy lifestyle: Mise en place. In French it means “put in place.” In the professional kitchen it refers to all the product a cook needs to wash, cut, chop, portion or cook ahead of time to be able to prepare your meal in a half hour or less. At home it … Continue reading →. Lunch Box #1: Bahn Mi Lettuce Wraps. October 7, 2015. April 27, 2015. December 14, 2014. Revive leftover risotto...
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Breakfast & Brunch | Have Knives, Will Cook
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Have Knives, Will Cook. Category Archives: Breakfast and Brunch. Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel. April 27, 2015. When it comes to seafood, very few things can compare to eating plump fresh diver scallops. Perfectly prepared, they need nothing more than a simple sprinkle of salt and pepper to bring out their subtle salty, sweet flavor. To get that crispy sear on the outside and barely cooked pearly white texture on the inside is not … Continue reading →. December 14, 2014.
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Creamy Breakfast Risotto with Soft Scrambled Eggs | Have Knives, Will Cook
https://havekniveswillcook.com/2014/12/14/creamy-breakfast-risotto-with-soft-scrambled-eggs
Have Knives, Will Cook. Creamy Breakfast Risotto with Soft Scrambled Eggs. December 14, 2014. Revive leftover risotto with custardy soft scrambled eggs and crispy bacon to make this warm and comforting Sunday breakfast. The second most important ingredient is the rice itself. Arborio rice is widely available and makes a very good risotto. But once you try Carnaroli rice, you will never go back to Arborio. The long grained, firm textured rice has a higher starch content and makes a far superio...2-3 Tbsp&...
