101 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
101 |
2017-11-07 04:30:20 |
2 1/2 cups katsuobushi (Japanese bonito flakes) |
|
102 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
102 |
2017-11-07 04:30:20 |
1 cup short-grain white rice |
|
103 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
103 |
2017-11-07 04:30:20 |
3 tablespoons extra-virgin olive oil |
|
104 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
104 |
2017-11-07 04:30:20 |
2 red spring onion bulbs (about 1 inch thick), greens trimmed and bulbs cut through root end into 8 wedges |
|
105 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
105 |
2017-11-07 04:30:20 |
6 large ramps, bulbs halved lengthwise, greens reserved |
|
106 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
106 |
2017-11-07 04:30:20 |
1/2 teaspoons kosher salt |
|
107 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
107 |
2017-11-07 04:30:20 |
10 turns freshly ground black pepper |
|
108 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
108 |
2017-11-07 04:30:20 |
8 thyme sprigs |
|
109 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
109 |
2017-11-07 04:30:20 |
1/2 cup balsamic vinegar |
|
110 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
110 |
2017-11-07 04:30:20 |
2 tablespoons plus 2 teaspoons State Bird Dashi |
|
111 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
111 |
2017-11-07 04:30:20 |
1 teaspoon shiro shoyu (white soy sauce, such as Yamashin brand) |
|
112 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
112 |
2017-11-07 04:30:20 |
1 teaspoon sherry vinegar |
|
113 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
113 |
2017-11-07 04:30:20 |
3 tablespoons grapeseed oil |
|
114 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
114 |
2017-11-07 04:30:20 |
4 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced, plus several very thin slices |
|
115 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
115 |
2017-11-07 04:30:20 |
generous sprinkle of kosher salt |
|
116 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
116 |
2017-11-07 04:30:20 |
1 tablespoon porcini aioli |
|
117 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
117 |
2017-11-07 04:30:20 |
1 tablespoon Parmesan, finely grated (on a Microplane) |
|
118 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
118 |
2017-11-07 04:30:20 |
generous pinch Porcini Spice Powder |
|
119 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli |
This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
119 |
2017-11-07 04:30:20 |
small handful of sunflower sprouts or pea shoots |
|
148 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
95 |
2017-11-07 04:30:20 |
1 ounce kombu (Japanese dried kelp), snipped into pieces |
|
149 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
96 |
2017-11-07 04:30:20 |
1 1/2-inch knob ginger, peeled and smashed |
|
150 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
97 |
2017-11-07 04:30:20 |
2 medium garlic cloves, smashed and peeled |
|
151 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
98 |
2017-11-07 04:30:20 |
2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed |
|
152 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
99 |
2017-11-07 04:30:20 |
1 small rosemary sprig |
|
153 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
100 |
2017-11-07 04:30:20 |
4 cups water |
|
154 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
101 |
2017-11-07 04:30:20 |
2 1/2 cups katsuobushi (Japanese bonito flakes) |
|
120 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
120 |
2017-11-07 04:30:23 |
4 rosemary sprigs |
|
121 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
121 |
2017-11-07 04:30:23 |
4 medium garlic cloves, peeled |
|
122 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
122 |
2017-11-07 04:30:23 |
1 Meyer lemon peel, cut into wide strips, white pith removed |
|
123 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
123 |
2017-11-07 04:30:23 |
2 tablespoons kosher salt |
|
124 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
124 |
2017-11-07 04:30:23 |
1/2 cup white quinoa, rinsed |
|
125 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
125 |
2017-11-07 04:30:23 |
1/2 cup red quinoa, rinsed |
|
126 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
126 |
2017-11-07 04:30:23 |
rice bran, vegetable, or canola oil for deep-frying |
|
127 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
127 |
2017-11-07 04:30:23 |
3/4 cup pumpkin seeds, toasted |
|
128 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
128 |
2017-11-07 04:30:23 |
3/4 cup sunflower seeds, toasted |
|
129 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
129 |
2017-11-07 04:30:23 |
3/4 cup sesame seeds, toasted |
|
130 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
130 |
2017-11-07 04:30:23 |
1 tablespoon flaky sea salt, crumbled |
|
131 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
131 |
2017-11-07 04:30:23 |
1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand) |
|
132 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
132 |
2017-11-07 04:30:23 |
1/2 cup lime juice |
|
133 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
133 |
2017-11-07 04:30:23 |
1/2 cup katsuobushi (Japanese bonito flakes) |
|
134 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
134 |
2017-11-07 04:30:23 |
1/4 ounce kombu (Japanese dried kelp), snipped into several pieces |
|
135 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
135 |
2017-11-07 04:30:23 |
1/2 teaspoon ginger, finely grated (on a Microplane) |
|
136 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
136 |
2017-11-07 04:30:23 |
1/2 teaspoon garlic, finely grated (on a Microplane) |
|
137 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
137 |
2017-11-07 04:30:23 |
3/4 cup plus 2 tablespoons grapeseed oil |
|
138 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
138 |
2017-11-07 04:30:23 |
2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces |
|
139 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
139 |
2017-11-07 04:30:23 |
1 cup plus 2 tablespoons grapeseed oil |
|
140 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
140 |
2017-11-07 04:30:23 |
1 cup katsuobushi (Japanese bonito flakes) |
|
141 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
141 |
2017-11-07 04:30:23 |
2 tablespoons State Bird Dashi or water |
|
142 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
142 |
2017-11-07 04:30:23 |
1 1/2 tablespoons lime juice |
|
143 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
143 |
2017-11-07 04:30:23 |
1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand) |
|
144 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
144 |
2017-11-07 04:30:23 |
2 large egg yolks |
|
145 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
145 |
2017-11-07 04:30:23 |
zest of 1 Meyer lemon, finely grated on a Microplane |
|
146 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
146 |
2017-11-07 04:30:23 |
1 1/4-inch knob ginger, peeled and finely grated on a Microplane |
|
147 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
147 |
2017-11-07 04:30:23 |
1/2 small garlic clove, finely grated on a Microplane |
|
157 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
157 |
2017-11-07 04:30:23 |
Peel from 1 Meyer lemon, cut into wide strips, white pith removed |
|
161 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
161 |
2017-11-07 04:30:23 |
1 cup shiitake mushrooms, stemmed and thinly sliced |
|
162 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
162 |
2017-11-07 04:30:23 |
1 cup State Bird Dashi |
|
163 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
163 |
2017-11-07 04:30:23 |
1 teaspoon kosher salt |
|
164 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
164 |
2017-11-07 04:30:23 |
1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish |
|
165 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
165 |
2017-11-07 04:30:23 |
8 ounces ahi tuna steaks, cut into 1/3-inch cubes |
|
166 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
166 |
2017-11-07 04:30:23 |
1/2 cup White Soy Sauce–Lime Vinaigrette |
|
167 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
167 |
2017-11-07 04:30:23 |
1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves) |
|
168 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
168 |
2017-11-07 04:30:23 |
1/4 cup Bonito-Rosemary Aioli |
|
169 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
7 |
2017-11-07 04:30:23 |
Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli |
Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
|
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
169 |
2017-11-07 04:30:23 |
1/4 cup quinoa–pumpkin seed crunch |
|
170 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
170 |
2017-11-07 04:30:30 |
1/3 cup heavy cream |
|
171 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
171 |
2017-11-07 04:30:30 |
2/3 cup shredded Fontina Val d’Aosta or Cowgirl Creamery Wagon Wheel cheese |
|
172 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
172 |
2017-11-07 04:30:30 |
1 large egg yolk, at room temperature |
|
173 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
173 |
2017-11-07 04:30:30 |
1/8 teaspoon kosher salt |
|
174 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
174 |
2017-11-07 04:30:30 |
3 turns freshly ground black pepper |
|
175 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
175 |
2017-11-07 04:30:30 |
2 dashes Tabasco sauce |
|
176 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
176 |
2017-11-07 04:30:30 |
2 tablespoons crème fraîche |
|
177 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
177 |
2017-11-07 04:30:30 |
2 tablespoons unsalted butter |
|
178 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
178 |
2017-11-07 04:30:30 |
8 large ripe fresh figs (preferably Black Mission or Kadota), halved lengthwise |
|
179 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
179 |
2017-11-07 04:30:30 |
5 thyme sprigs |
|
181 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
181 |
2017-11-07 04:30:30 |
1/2 teaspoon freshly ground black pepper |
|
182 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
182 |
2017-11-07 04:30:30 |
3 tablespoons balsamic vinegar |
|
183 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
183 |
2017-11-07 04:30:30 |
1 tablespoon thinly sliced scallion (white and green parts) |
|
184 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
8 |
2017-11-07 04:30:30 |
Black Butter-Balsamic Figs with Basil and Fontina Fondue |
Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe. |
Total: 20 min |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode |
|
<L1> ingredient
id |
ts |
value |
184 |
2017-11-07 04:30:30 |
micro basil leaves or torn basil leaves for garnish |
|
185 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
185 |
2017-11-07 04:30:38 |
1/2 cup grated coconut, fresh or frozen |
|
186 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
186 |
2017-11-07 04:30:38 |
1 teaspoon Ginger-Garlic Paste (see page 27 of the cookbook) |
|
187 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
187 |
2017-11-07 04:30:38 |
1 teaspoon finely chopped fresh Thai green chili |
|
188 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
188 |
2017-11-07 04:30:38 |
1/2 teaspoon cumin seeds |
|
189 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
189 |
2017-11-07 04:30:38 |
1/2 teaspoon ground turmeric |
|
190 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
190 |
2017-11-07 04:30:38 |
1/3 cup fresh lemon juice |
|
191 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
191 |
2017-11-07 04:30:38 |
1/4 cup packed mint leaves, coarsely chopped |
|
192 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
192 |
2017-11-07 04:30:38 |
1/2 cup coarsely chopped cilantro, including stems |
|
193 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
193 |
2017-11-07 04:30:38 |
3/4 teaspoon salt |
|
194 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
194 |
2017-11-07 04:30:38 |
1 tablespoon sugar |
|
195 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
195 |
2017-11-07 04:30:38 |
4 sea bass fillets (3 1/2 to 4 ounces each), skinned and pin bones removed |
|
196 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
196 |
2017-11-07 04:30:38 |
1/4 teaspoon ground turmeric |
|
197 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
197 |
2017-11-07 04:30:38 |
1/4 teaspoon salt |
|
198 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
198 |
2017-11-07 04:30:38 |
2 teaspoons fresh lemon juice |
|
199 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
199 |
2017-11-07 04:30:38 |
4 banana leaves, roughly 9 inches square |
|
200 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
9 |
2017-11-07 04:30:38 |
Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney |
An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too. |
Total: 1 hr 20 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
200 |
2017-11-07 04:30:38 |
1/2 cup canola oil |
|
210 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
196 |
2017-11-07 04:30:38 |
1/4 teaspoon ground turmeric |
|
205 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
197 |
2017-11-07 04:30:38 |
1/4 teaspoon salt |
|
201 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
201 |
2017-11-07 04:30:43 |
1/2 cup whole-milk Greek yogurt |
|
202 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
202 |
2017-11-07 04:30:43 |
2 tablespoons water |
|
203 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
203 |
2017-11-07 04:30:43 |
1/4 teaspoon Toasted Cumin Powder (see page 23 of the cookbook) |
|
204 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
10 |
2017-11-07 04:30:43 |
Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt |
This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe. |
Total: 15 min |
Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn |
|
<L1> ingredient
id |
ts |
value |
204 |
2017-11-07 04:30:43 |
4 1/2 teaspoons sugar |
|