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5 / 8 cup 2 tablespoon thinly sliced basil leaves, plus 1/2 cup loosely packed basil leaves, large leaves torn; freshly ground black pepper; 1 1 / 2 lb cherry and/or small heirloom tomato, cored and cut into 1/2 inch pieces; 1 1 / 2 tbsp very good extra-virgin olive oil, plus more for drizzling; flaky coarse sea salt
Arrange a rack in center of oven; preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin, pulse or crush onion soup mix ...
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Preserved lemon – condiment consisting of quartered, halved, or whole lemons that are pickled in a brine of water, lemon juice, and salt. Sometimes spices are added. [9] Sauce vierge – French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.
Without much effort, this gluten-free, high-protein Mediterranean meal combines a satisfying mix of nutrients, thanks to the creamy hummus, tender quinoa, juicy tomatoes, and crunch from cucumbers ...
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
Heat the oil in a heavy wok or skillet until very hot, about 20 seconds. Add the lemon zest and turmeric and stir-fry for about 1 minute, until very fragrant.
ReaLemon is a reconstituted product, prepared by adding filtered water to preserved lemon juice concentrate, [3] [15] with sulphites as a preservative and lemon oil as a flavor enhancer added during manufacturing. [16] As bottled, the liquid is similar in strength to natural lemon juice. [15]