Posts by Gail South
Fisherman’s Refresh Salad
Stealth Curry Seafood Bisque/Chowder Recipe
Start with four quarts of shrimp shells. Sauté them with a large chopped white onion in three sticks of butter. Add water and simmer for 24 hours. Strain out the shells, add a can of tomato paste, and boil the stock down to 2 quarts. 1. The Stealth Flavor Base (for people who think they…
Read MoreBlack Bean Cheesy Bake
Heat oven to 475. In 10″ ovenproof skillet, heat olive oil over med-hi. Fry garlic until lightly golden about 1 min. Stir in tomato paste, paprika, red-pepper flakes an cumin, and fry 30 seconds, reducing heat as needed. Add beans, water and s&p, and stir to combine. Sprinkle cheese evenly over top and bake until…
Read MoreHard Sauce
La Bete Noir
Cake Preheat oven to 350*F. Butter 9 inch diameter springform pan. Line bottom of pan with parchment paper round. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5…
Read MoreDrop Biscuits
Drop biscuits have a rustic crunch that stands up beautifully to butter, jam or gravy. TOTAL TIME: 45 minutes MAKES: 10 biscuits Ingredients Directions
Read MoreDutch Cheese Soup Recipe
1 onion 2 carrots 2 celery stalks 3 cloves garlic 6 cups cauliflower florets 3 T extra virgin olive oil. Divided Salt and ground white pepper to taste 1 bay leaf 6 cups chicken broth 2 cups grated Gouda 1 t Dijon mustard ¼ c half and half 1 T butter 1 sprig fresh rosemary,…
Read MoreEggplant Lasagna
Avocado, Cucumber, and Kefir Soup
Chilled Avocado, Cucumber, and Kefir Soup 1 cup organic plain whole-milk kefir or Greek yogurt 2 medium avocados, pitted and peeled, plus a few extra slices for garnish 3 medium Persian (mini) cucumbers 2 cups water 2 tablespoons champagne vinegar 1/2 cup fresh mint leaves, plus extra for garnish 1 teaspoon Maldon sea salt 2…
Read MorePad Thai
Classic Pad Thai The recipe makes more sauce than you will need. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. Ingredients: Directions: In a small saucepan over medium heat, combine the garlic, chiles, palm sugar, tamarind paste and fish sauce and heat, stirring occasionally, until the palm sugar…
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