86 crust oil puree Recipes

dried ancho chiles,* stemmed, seeded , torn into large pieces, vegetable oil, diameter slice white onion (1/2 inch thick), separated into rings, garlic cloves, peeled, thick slice country white bread, crust trimmed, drained canned diced tomatoes, low-salt chicken broth, canned chipotle chiles, canned pure pumpkin, whipping cream, dark brown sugar, skinless boneless chicken breast halves, fresh cilantro sprigs, lime wedges

olive oil, onion, chopped fine, red bell pepper, chopped fine, garlic cloves, minced, fresh basil, chopped, sliced basil leaves, dried oregano, canned crushed tomatoes , in a thick puree (from 1 28-oz can), vine ripened tomatoes, cut small dice (about 4), low sodium chicken broth, salt, sugar, country-style bread, crust removed, cut into 1-inch cubes (about 7 cups), black pepper, mussels , scrubbed and debearded, dry white wine

sweet pie crust , recipe follows, milk chocolate chips, corn syrup, sugar, eggs, beaten, pure vanilla extract, coarsely chopped pecan pieces, chopped bittersweet chocolate, vegetable oil, heavy cream, sugar, edible gold leaf , torn or cut into flakes, garnish (optional), flour , about 1 1/2 cups plus 2 tbsp, sugar, salt, cold butter , cut into 1/4-inch pieces, vegetable shortening, ice water

white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice, tawny port, sugar, sherry vinegar, salt, black pepper, pure walnut oil, frisee (pale leafy parts only), torn into small sprigs (6 cups), belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups), radicchio , halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups), thick) slices pain de mie , pullman loaf, or firm white sandwich bread, crusts discarded, chilled foie gras terrine , unmolded if necessary, fleur de sel or kosher salt to taste