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Remove from heat and spread mixture evenly over dough; sprinkle with anchovies and olives.
Grill scallops on both sides to desired doneness; remove from grill, rest and slice in half.
Remove from heat; stir in butter and Parmigiano-Reggiano.
Remove from oven and stir in mascarpone and cheddar cheeses and cilantro.
Remove from oven and deglaze with vermouth, peppercorns and thyme, reducing by three-quarters.
Remove from heat and fold in flour until combined, making sure to break up any lumps.
Remove from the heat, season, and set aside keeping warm.
Remove from the heat and set aside in an ice bath to cool.
Remove from the heat, set aside to cool, and maintain a hot oven.
Add the rennet, remove from the heat, and pour into prepared ramekins.
Remove from the heat, add the bouquet garni, and set aside for 30 minutes.
Remove from the heat, strain, and transfer to a medium bowl.
Remove from the heat, strain through a fine mesh sieve, reserving the beans and liquid separately and discard the aromatics.
Remove from the heat, set aside to cool, and reserve at room temperature.
Remove from the heat and place in an ice bath until cooled.