Articles with 'mirin rice cooking wine'
- 1 tbsp. grass-fed or organic butter
- 2 shallots, peeled and diced
- 1-2 pinches dried thyme or 1 tsp. fresh thyme
- 2 tbsp. mirin rice cooking wine (can use white wine)
- 1 chicken liver, cleaned and chopped into four equal-sized pieces
- ¼ cup chicken stock or water
- Whole grain baguette, sliced thin
- Olive oil
- Sea salt
- Black pepper
- Fresh parsley
Preheat oven to 350. Drizzle olive oil and a pinch of sea salt on three or four pieces of thinly sliced whole grain baguette. Bake 5-7 minutes, or until crispy.
Saute shallots and butter on medium-low heat. Add two pinches dried thyme and cook shallots until slightly wilted. Add mirin, chicken liver pieces, and stock. Season with a pinch of sea salt and freshly ground black pepper. Cook until liquid evaporates. Put one or two tablespoons of sautéed liver and onions on top of crispy whole grain bread. Garnish with fresh parsley.
- 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
- 1 tablespoon duck or chicken fat, olive oil, or butter
- 2 garlic cloves, peeled and minced
- 1/3 cup Mirin rice cooking wine (or any sweet white wine)
- 5 cups duck stock or beef stock
- 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sea salt
- Whole grain bread
- Grated Gruyere Cheese (or cheese of your choice)
In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.
Stir the onions a few times to ensure they do not burn.
Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown. Do not let them burn.
Add stock, thyme, bay leaves, and sea salt, and bring to a boil.
Cover and reduce heat to medium-low for 15 minutes.
Adjust seasonings if needed. Remove and discard bay leaves before serving.
Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.
Put one slice of cheesy bread in each bowl of soup.