Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.
Gordon Ramsay, BBC Good Food, December 2005
Note: This recipe results in much less final product than you would expect. 1/2 c. butter might only produce 2–3 tbsp. of qibe, following the recipe exactly. Consider taking the slurry from the bottom and pressing it through cheesecloth or coffee filters, so that you get more results.
Melt the butter over low heat in a small, heavy pot. Add the spices and stir. Let cook over very low heat for about 15 minutes. Remove from the heat and let cool. Skim off the foam on the top and discard. Carefully pour the butter off the top into a container with a lid, leaving as much of the spices (especially whole cardamom pods) and liquid at the bottom behind. What you want is the stuff in the middle. Store in the fridge.
Penzey’s Spices
Mix, and fill up a 5 oz (or so) Goop squeezy bottle. According to Wolfram Alpha, this has about 500 calories, so is equivalent to around 5 packs of normal goop.
In a small saucepan over high heat, bring 2 cups water to a boil. Remove from heat and add the salt, peppercorns, and garlic. Let cool, and then add the mixture to 2 quarts cold water. Place the cucumbers and shiso leaves in a large crock or food-safe plastic container. Pour the brine mixture over the cucumbers, covering them completely. Place one or more small plates on top of the cucumbers to keep them completely submerged. Store in a cool, dark room for three days to a week, checking every day or so and removing any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Store refrigerated for several weeks.
Garden and Gun, August/September 2012
1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.
Lobel’s Meat Bible, via Epicurious
Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.
Add wine and cream; cook 12 minutes over medium heat, stirring frequently.
Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.
Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.
Organic Authority
Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.
Arkansas Outdoors Online
Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl. Whisk in the olive oil, and season to taste with salt and pepper.
[CP: This is particularly good on asparagus.]
Dole
Standard Vegetable Steaming: 1/4 c. water, 3 min. Use both the inner (clear plastic) and outer lids, and don’t forget the steaming insert.
Rice Cooking: You can steam anywhere from 3/4 c. rice to 6 c. rice. Rinse the rice and add to the bottom of the steamer. Add the following amount of water:
(1.15 - 0.0375 * N) * N,
where N is cups of rice. Use both the inner and outer lids, and remove the steaming insert. Start by cooking for 9 + 2_N_ minutes, and cook for up to another two or three minutes until the rice is done.
How to can stuff: