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tablespoon unsalted butter, divided teaspoon kosher salt teaspoon sugar nage: cups chopped butternut squash, from the bottom of the squash (chopped in a food processor) teaspoon kosher salt teaspoon sugar / pound unsalted butter, at room temperature cups water scallops and orange vapor: oranges very
(the prosciutto can be made up to days in advance, and kept covered in an air-tight container.) when the prosciutto is done, combine the squash, water, teaspoon butter, salt, and sugar in a large skillet over medium-high heat. cook, stirring occasionally, until the liquid has evaporated and the squash...
https://www.cookingchanneltv.com/recipes/sara-moulton/maine-diver-scallops-with-butternut-squash-prosciutto-and-orange-rind-vapor-1914830