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Place the milk, cream and 1/3 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F. Place the egg yolks, 1/3 cup of the brown sugar and salt in a small metal bowl and whisk
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Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until
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Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine. Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onion and salt. Arrange the pork in a single layer and add enough water to
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Place the measured water and brown sugar in a medium saucepan. Set over medium heat and stir occasionally until the sugar has completely dissolved, about 10 minutes. (Do not let it boil.) Remove from heat and let cool until warm to the touch. Meanwhile, fill a 14-inch wok with about
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For the chicken: Place the chicken on a work surface or cutting board and pat it dry with paper towels. Season generously inside and out with salt and pepper. Cover and refrigerate for at least 1 hour, or preferably overnight. Heat the oven to 375°F and arrange a rack in
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For the crust: Heat the oven to 325°F and arrange a rack in the middle. Place the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3/4 cups). Stop the motor, add the melted butter, and
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Whisk together the flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside. Whisk together the soy milk, oil, and egg in a medium bowl until combined. Make a well in the flour mixture and add the soy milk mixture. Stir until just moistened, about
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Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet on the rack. Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined. Place the buttermilk, eggs, and melted butter in a medium bowl and
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For the crust: Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch pan with butter. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup,
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Gather your foodstuff and tools. Make your sourdough pre-ferment. Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. Make your pre-ferment 8 to 12 hours before you want to start mixing your dough— likely in the evening before you go to