- ~4 cups chopped fresh rhubarb
- 1/4 cup flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup flour
- 1/2 cup rolled oats
- 1/2 cup melted butter
Bake at 375F for 35min.
Bake at 375F for 35min.
Mix all together, let rest in the fridge for at least 2 hours.
Process the onion in a food processor, then add the chickpeas and process (but not too much). Remove from food processor. Process the mushrooms until they are almost a puree, then remove them. Process the beans, and then remove them. Mix everything together, make patties, and cook in a well oiled frying pan on medium low, about 15-20min total. Makes about 12 burgers.
Mix everything together in a bowl and store in the fridge!
Preheat oven to 325F.
Spread fruits on the bottom of a ~8-10″ corningware baking dish.
Mix together in a bowl:
Mix together, then pour over the oat mixture:
Let the mixture soak in for 30min if using the steel cut oats before pouring over the fruits and putting in the oven.
Cook for 65min at 325F (I use convection bake setting)
Then, when preparing the oats, use one cup of oats and 1.5-2 cups of the mix above
Mix all the dry ingredients in the mixer for 30s, then add the wet ones, and kneed on low speed for 6-8 minutes.
Let the dough rise for ~60 minutes covered in a lightly greased bowl.
Shape the dough and then let it rise for another ~60 minutes.
Bake for ~50 minutes in the oven pre-heated to 350F.
Cut everything really small and mash together really well with a fork
Melt half the butter in a bowl in an oven at 110C. Poor through a strainer to get clarified butter and reserve.
Melt a small amount of butter in a frying pan at medium high heat, saute the shallots for a few minutes until transparent. Add the garlic and saute for another ~30 s.
Add the livers and the herbs, and saute until browned (~5-10 minutes). The center of the livers should still be slightly pink. Add the liquor and saute another couple of minutes until reduced (deglaze the pan at the same time).
Put everything from the frying pan into a food processor and pulse until coarsly blended. Add the rest of the butter (cut into pieces). Blend until smooth.
Put into a bowl, poor the clarified butter on top (to seal it), and refrigerate for at least a couple of hours.
1) Combine egg yolks, water, lemon juice, salt and pepper in a bowl or pan and use an immersion blender to quickly blend together (or do this in a blender). No need to overblend.
2) Slowly add the melted butter while continuing to blend. Once all the butter has been added, the sauce should have a nice silky texture.