Word: cuttingly
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...pound two day old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups) 2 pounds ripe tomatoes at room temperature, cored, seeded and cut into ½-inch cubes (about 4 cups) 1 cup diced red onion 12 fresh basil leaves, shredded 5 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar Salt and freshly ground black pepper...
...serve the artichokes whole: Cut the stem flush with the bottom of the artichoke so the cooked artichoke will rest steadily on the plate. Cut a lemon in half, squeeze the juice into a large bowl of cool water, and keep the halves close by so you can rub them over the cut surfaces of the artichokes to prevent them form darkening...
...Cut or pluck off the smaller leaves around the base of the artichoke...
...Cut off the top third of the artichoke with a serrated knife. If you'd like, snip off the pointy tips of the outermost large leaves. Bring a large pot of salted water to a boil, and slip in the lemon halves and the prepared artichokes. Weight the artichokes down with a heatproof plate to keep them submerged as they cook. Boil until the bottom of the artichoke is tender when poked with the tip of a paring knife, 20 to 30 minutes, depending on size. To serve and eat the artichoke, remove the artichokes from the boiling water with...
...fully edible artichokes: Cut the stem flush with the bottom of the artichoke so the cooked artichoke will rest steadily on the plate. Cut a lemon in half, squeeze the juice into a large bowl of cool water, and keep the halves close by so you can rub them over the cut surfaces of the artichokes to prevent them from darkening...