Escolar Documentos
Profissional Documentos
Cultura Documentos
L
OVENE
WY
ORK
CHAPTER
10
13
19
131
139
29
149
37
159
47
169
55
181
63
191
71
201
79
85
209
91
219
99
227
107
115
123
239
249
257
265
391
273
399
281
405
287
413
295
423
303
431
309
437
317
445
329
337
343
353
453
465
477
483
361
491
371
498
381
504
505
YIELD
Recipe Body
CHAPTER
221
Serves 4
Mushroom Duxelles
3 tablespoons butter
4 cups diced (1/8 inch) cremini mushrooms
1/2 cup diced (1/8 inch) shallot
2 sprigs thyme
2 tablespoons sherry
Salt
Sauted Spinach
2 teaspoons butter
1 teaspoon diced (1/8 inch) shallot
4 cups spinach, stems removed
Salt
To Finish
8 slices deli ham
1/2 cup crumbled Tonjes Farm Dairy Rambler cheese
(a raw cows milk cheese similar to aged cheddar)
8 eggs
220
eggs
YIELD
Recipe Body
276
I LO V E N E W YO R K C O O K B O O K
Serves 4
Cucumber Yogurt
11/2 cups plain Greek-style yogurt
2 cucumbers
Salt
2 teaspoons lemon juice
1 tablespoon olive oil
1/2 clove garlic
11/2 tablespoons chopped dill
lamb
277
134
I LO V E N E W YO R K C O O K B O O K
M a k e s o n e 1 0 b y 7 - i n c h c r u mb l e , t o s e r v e 8
Almond Crumble
1 cup almond flour
1/2 cup cold butter, diced (1/4 inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt
Cherry Filling
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons flour
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter
Whipped Ricotta
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
cherries
135
I
L
OVENE
WY
ORK