| 11. | 3 tablespoons extra-virgin olive oil, plus more as needed
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| 12. | Add tomatoes, juice, 3 tablespoons olive oil and herbs.
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| 13. | 1 tablespoon dill seed and 2 cloves garlic, for each quart
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| 14. | Heat butter and remaining one tablespoon olive oil in a skillet.
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| 15. | 12 tablespoons cold unsalted butter, cut into \-inch pieces
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| 16. | 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
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| 17. | 4 tablespoons Belgian chocolate, made into curls ( see notes)
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| 18. | 31 / 2 ounces ( 7 tablespoons ) unsalted butter, softened
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| 19. | Place 1 tablespoon butter in skillet and reduce heat to medium.
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| 20. | Toward the end, beat in the remaining 2 tablespoons sugar.
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