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| recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | ingredient.id | ingredient.ts | ingredient.value |
|---|---|---|---|---|---|---|---|---|---|
| 61 | 4 | 2017-11-07 04:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 61 | 2017-11-07 04:30:07 | 1 teaspoon honey | |
| 62 | 4 | 2017-11-07 04:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 62 | 2017-11-07 04:30:07 | 1 teaspoon cornstarch dissolved in 2 teaspoons water | |
| 63 | 4 | 2017-11-07 04:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 63 | 2017-11-07 04:30:07 | chopped scallions, for garnish | |
| 64 | 4 | 2017-11-07 04:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 64 | 2017-11-07 04:30:07 | julienned radish, for garnish | |
| 65 | 4 | 2017-11-07 04:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 65 | 2017-11-07 04:30:07 | torn cilantro, for garnish | |
| 66 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 66 | 2017-11-07 04:30:11 | 4 large eggs, separated |
| 67 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 67 | 2017-11-07 04:30:11 | 1/2 cup organic cane sugar |
| 68 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 68 | 2017-11-07 04:30:11 | 1/2 cup canola or other neutral oil |
| 69 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 69 | 2017-11-07 04:30:11 | 8 ounces dark chocolate (70%), melted |
| 70 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 70 | 2017-11-07 04:30:11 | 1/2 cup mashed avocado, pressed through a fine-mesh sieve |
| 71 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 71 | 2017-11-07 04:30:11 | 1/4 teaspoon cream of tartar |
| 72 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 72 | 2017-11-07 04:30:11 | 1/4 cup unsweetened cocoa powder, for garnish |
| 73 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 73 | 2017-11-07 04:30:11 | Blackberry Whipped Cream, (see below) for serving |
| 74 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 74 | 2017-11-07 04:30:11 | 1 cup heavy cream |
| 75 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 75 | 2017-11-07 04:30:11 | 2 teaspoons confectioners’ sugar |
| 76 | 5 | 2017-11-07 04:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 76 | 2017-11-07 04:30:11 | 2 teaspoons blackberry powder |
| 77 | 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 | 77 | 2017-11-07 04:30:20 | 4 tablespoons unsalted butter, cut into several pieces |
| 78 | 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 | 78 | 2017-11-07 04:30:20 | 1 small shallot, thinly sliced |
| 79 | 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 | 79 | 2017-11-07 04:30:20 | 1 medium garlic clove, smashed and peeled |
| 80 | 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 | 80 | 2017-11-07 04:30:20 | 8 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced |
| 81 | 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 | 81 | 2017-11-07 04:30:20 | kosher salt |
| 82 | 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 | 82 | 2017-11-07 04:30:20 | freshly ground black pepper |
| 83 | 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 | 83 | 2017-11-07 04:30:20 | 4 tablespoons water |
| 84 | 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 | 84 | 2017-11-07 04:30:20 | 1 large egg yolk |
| 85 | 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 | 85 | 2017-11-07 04:30:20 | 1 1/2 teaspoons sherry vinegar, or as needed |
| 86 | 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 | 86 | 2017-11-07 04:30:20 | 1 1/2 teaspoons Dijon mustard |
| 87 | 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 | 87 | 2017-11-07 04:30:20 | 1 dash Tabasco sauce |
| 88 | 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 | 88 | 2017-11-07 04:30:20 | 1/4 teaspoon Porcini Spice Powder (recipe follows; optional) |
| 89 | 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 | 89 | 2017-11-07 04:30:20 | 1 cup grapeseed oil |
| 90 | 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 | 90 | 2017-11-07 04:30:20 | 2 ounces dried porcini mushrooms |
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