Naomi
@naomiseifter • 19,400 subscribers
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Make this make this MAKE THIS! This dressing is equal parts of olive oil, mayo, honey, white wine vinegar and dijon mustard, and that’s it! Season with sea salt and white pepper to taste if desired, but it is pretty unnecessary in this recipe! You can easily do without. Bonus for ease and simplicity! Also, wait until the end for my super secret favorite mustard 😍 (Spoiler: it’s definitely Grey Poupon. I used ACV/organic dijons for years, but I just love the flavor of Grey Poupon the most, tbh!). My Best on Everything Dressing (example recipe) 2 tbsp honey 2 tbsp white wine vinegar 2 tbsp mayo 2 tbsp olive oil 2 tbsp dijon (you can scale it up or down just using whatever ratio you love). Season with sea salt and white pepper if you’d like. Shake ingredients together in a jar until well emulsified. So easy, so delicious! Save this recipe for later ✔️ and drop me a ❤️ or some love in the comments! It’s so helpful! 😘 Enjoy! #easy #easydinner #saladdressing #homemade #scratchcooking #scratchmade #homecooking #homechef #mom #toddlermom #easymeals #breakfast #brunch #dinner #homestead #homesteading #cooking #baking #salad #saladdressing #lunchsalad #cleaneats #healthyeats
Naomi2,000,000 Aufrufe • vor 3 Jahren
@Miles 10/10 only took 28 steps and 12 hours 🙌🤣 but so worth it! more details on how I executed below in caption ⬇️ thank you for this incredible recipe. Here are the exact ratios I used below: Leek Agnolotti Pasta Filling: 500g trimmed + cleaned leeks (weight taken after trimming) + 2 tbsp avocado oil (leeks trimmed and halved. Leeks seared cut side down roughly 5 min in two batches on medium-high heat in a cast iron skillet @smitheyironware) Add: 2 cups bone broth 3 tbsp butter (unsalted) Cook at 350° for 2 hours Once cooked in oven, add all of the above to vitamix with: 75g parmesan 65g butter (unsalted) Zest of 1 lemon 1 tbsp lemon juice 3/4 tsp sea salt 3/4 cup leek stock (start with less and use as needed) Blend and put in pastry bag. Leek stock: Add tops of all leeks 1 garlic head, halved Generous amount of black peppercorns Splash apple cider vinegar Bring to boil then simmer 1-2 hours. Strain. Crispy leeks: Thin slice leeks, cover in cold oil and bring up to medium-high heat. Cook 5 min until brown and crispy. Set aside on paper towel and strain. Season with salt. Pasta Dough: 454g ‘00’ Italian flour 5 eggs 1/4 tsp salt Mix to combine. Knead. Vaccuseal or put in ziplock with air removed and let rest 1 hour. Leek Beurre Blanc: 500ml leek stock 250ml heavy cream 200ml white wine Bring to boil and reduce down by at least 2/3 and then blend in: 80g cold butter Do not reheat this mixture or emulsion will break. Reduce base down without butter and then right before serving, bring back up to boil, remove from heat and blend in cold butter. Season with salt, pepper, lemon, etc. as desired. Assemble pasta and put on a piece of parchment on a sheet tray. Refer to Miles post for instruction and how-to and assembly. Boil pasta until it floats. Serve with sauce, Parmesan, crispy leeks and chives. #cooking #homecooking #cookingathome #recipe #viralrecipe #fyp #viral #recipevideo
Naomi22,000 Aufrufe • vor 3 Jahren
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