350 pulp method Recipes

dry sherry, saffron, fresh red snapper or 1 lb sea bass or 1 lb grouper or 1 lb flounder or 1 lb trout, boned and fillet, mixed shrimp (cleaned and shelled ) or 1/2-1 lb lobsters (cleaned and shelled) or 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled), clams, mussels, squid, cleaned and sliced into rings, olive oil, onion, diced, shallots, minced, carrot, diced, fennel bulb, thinly sliced, garlic cloves, minced, tomatoes, diced with liquid, fish stock (or shrimp stock (2 methods)) or 2 cups clam juice (or shrimp stock (2 methods)) or 2 cups chicken broth (or shrimp stock (2 methods)), tomato paste, salt, thyme, basil, fresh parsley, pepper, garlic-infused olive oil, parsley, red pepper flakes

fresh ground meat (75% beef or veal, 25% bulk sausage), fresh grated sourdough breadcrumbs (crusts removed ), ricotta cheese, freshly grated parmigiano-reggiano cheese, minced sweet onion, minced red peppers or 1/4 cup green bell pepper, minced fresh basil leaves, minced fresh oregano leaves, minced fresh italian parsley, extra virgin olive oil, minced fresh garlic cloves, beaten egg, fine sea salt, fresh ground black pepper, grated fresh lemon zest, red pepper flakes, ground allspice, freshly grated nutmeg, olive oil (for fry method), marinara sauce (for steam method)

flour, oil or butter, eggs , large, water or milk, salt, method, combine dry ingredients ., combine eggs and oil, then beat., add eggs to flour., add milk , then beat for 2-3 minutes., pour into three 8 inch square pans , greased, and bake for 20 minutes in a hot oven (450 degrees), scalded milk, egg, honey - i like to use buckwheat honey, all-purpose flour, butter, salt, method, beat egg , milk, honey, and butter together., add the flour gradually ., knead until smooth ., roll the dough to 1/4 thick , then cut into rounds., prick with a fork., bake on a baking sheet in a 375 degree oven for 15 or 20 minutes.

butternut squash, dried apricot, cut in half, raisins (i use thompsons), orange juice (tropicana calcium fortified, with pulp, is best, you can tsp taste the pulp here), raw sunflower seeds, raw pumpkin seeds

yellow squash (cut in half , scooped of pulp, and diced1-inch cubes), zucchini (cut in half , scooped of pulp, and diced 1-inch cubes), kosher salt , to taste, black pepper , to taste, olive oil, onions, cut in half and sliced, bell peppers, seeded and diced 1-inch squares, garlic cloves, minced, butter, crushed red pepper flakes (to taste), sour cream, shredded cheddar cheese, grated parmesan cheese, crushed butter flavored crackers (ritz)

oil, onion, finely chopped, garlic , pulped, ginger , pulped, cumin seed, chili powder, turmeric, coriander, ground, cumin, ground, curry powder, salt, lean lamb, minced, carrot, diced, peas (frozen are fine), potato, cut into 1cm cubes, coriander leaves, roughly chopped

unflavored gelatin (plain ), water (boiled ), mango pulp (puree), passion fruit pulp, plus extra, passion fruit pulp, to garnish, mango liqueur (optional), egg whites, caster sugar, thickened cream, wafer biscuit (thin cookies to serve)

butter, sugar (or 3/4 cup), passion fruit pulp (approx 3/4 cup), flour, water (add only enough to passionfruit pulp to make up 1 cup)

water or 1 1/2 quarts mild soup stock, salted with, fish sauce , to the desired saltiness, trout (pan fried ), stalks fresh lemongrass (dta-krai), fresh ginger (kha), kaffir lime leaves , torn (bai ma-gkrood), whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo), shallot, quartered and sliced crosswise 1/4-inch thick, roasted chili paste (nahm prk pow), tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbsp.), fresh brown button mushrooms, sliced in 1/4-inch pieces, firm tomatoes, cut in small wedges (optional), green onions, cut in thin rounds, limes , juice of, to desired sourness, cilantro leaf

gingersnap crumbs (from 25 cookies or 6 oz), light brown sugar, unsalted butter, melted, cream cheese, granulated sugar, vanilla bean, split and pulp scraped, dark rum, dry sherry, brandy, tightly packed grated fresh nutmeg, mascarpone cheese, eggs, dark rum, brandy, sugar, vanilla bean, split and pulp scraped

tamarind pulp, shelled, baking soda, salt, boiling water, granulated sugar, scotch bonnet peppers (optional) or 1/2 tsp habanero pepper, minced (optional), black pepper , to taste (optional)

flour, baking soda, ground cinnamon, ground nutmeg, salt, fruit, pulp (more or less is fine , i think), sugar, vanilla, eggs, lightly beaten, favorite nuts, dried fruit

colocasia 1/2 kilo boiled and peeled and cut uniformly, tamarind - soaked in water and pulped, ginger cut in strips - say , an inch of ginger, green chillies - cut in strips -as many or few as you like, mustard seeds - 1 tsp, asafoetida - a pinch, salt - to taste, turmeric powder - a tsp, red chilly powder - 1 tsp, jaggery - 1 tsp, curry leaves - about 5

pitted dates (medjool dates are best), candied figs or 400 g dried figs, onions, malt vinegar (see method), golden brown sugar (see method)

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

lasagna noodle , 18 noodles (i prefer the kind without the ruffled edge, just a straight edge, but either will work), ricotta cheese, fontina, grated (mozzarella will work as a substitute, fontina is more nutty which i prefer), parmesan cheese, fresh grated (1/2 cup for the filling, 1 cup for the garnish ), egg (large or extra large), nutmeg, pepper, ground pecans (fine ground ), dried breadcrumbs, flour, eggs, well beaten, olive oil , to saute, sweet potatoes, cooked and pulp removed (approximately 3 cups of sweet potato), heavy cream (more or less according to how thin or thick you like your sauce), shallots, fine chopped, minced garlic (according to taste, i like 3, but just taste as you go. you can always add more), butter, salt, pepper, fresh sage, chopped fine, fresh parsley, chopped fine, parmesan cheese, fresh grated

yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, baking soda, salt, eggs, buttermilk, fresh corn kernels , including the pulp scraped from the cobs (cut from about 2 ears of corn), grated sharp cheddar cheese, scallions, sliced thin