Posts by Gail South
Asparagus Flan w Cheese Sauce Serves 8 (First Course)
Make flan: Put oven rack in middle position and preheat oven to 325. Butter an 8×2″ round cake pan and line bottom with a round of wax paper, then butter paper. Steam asparagus in steamer over boiling water, covered, until very tender, 6-8 min. Puree asparagus in a food processor until smooth, 1 to 2…
Read MoreAsparagus w Almonds, Goat Cheese& Basil
Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet and toast until golden brown and fragrant, 10-15 minutes. Let cool completely. Bring a large pot of salted water to a boil. Add asparagus, return to a boil and cook, uncovered, until bright green and tender, 2-3 minutes. Drain. Run…
Read MoreArtichoke/Spinach Casserole (see Spinach/Artichoke Casserole)
Artichokes–Fire Roasted
For each serving place one cooked artichoke in center of large square of heavy duty aluminum foil. Top w remaining ingredients. Seal. Roast directly on hot coals or in a 500 degree oven for 3 min. Turn. Roast 3-5 min more. Serve w vinaigrette for dipping. Artichoke 1Olive Oil 1 TVinegar 1 TBrown Sugar 1…
Read MoreArtichoke Flowers, Crispy Serves 6
Fill a large bowl w 6 c cold water and squeeze juice from 1 lemon into bowl. Cut stems of artichokes flush w base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale green at top and yellow…
Read MoreApple Soufflé (aux Pommes) Serves 6
To Béchamel, add yolks and cream. Stir in applesauce and rum (or use apple brandy). Fold in whites. Pour into buttered 2 qt soufflé dish. Place in pan of hot water and bake 35 min at 375. Béchamel Sauce 1 c, hot, unsaltedEgg Yolks 4Heavy Cream 1 TApplesauce 2 c, drainedRum 2 TEgg White 5…
Read MoreApple Platter, Glazed Serves 6
Halve squash lengthwise, seed and slice into crescents. Halve apples, core and cut into thick wedges. Cook onions, covered, in a small amount of boiling water in medium saucepan 20 min or until almost tender. Drain well. Combine butter, syrup and water in large frying pan; heat to boiling. Place onions and squash in syrup;…
Read More​​​​​​​​​​​​​​​​​​​​Acorn Squash, Steamed w Lime & Scallion
Halve squash lengthwise and discard seed and strings. Using outer ridges as guide, cut lengthwise into sections. Arrange on a steamer rack in saucepan and steam over boiling water, covered, until tender, about 15 min. Whisk together lime juice, oil, and s&p. On a platter, drizzle squash w dressing and sprinkle w scallion. Squash, Acorn…
Read MoreVeal Shanks Paprika Serves 4
Cook onions and peppers in 2 T olive oil and .5 tsp. salt over medium heat, stirring occasionally, until onions are softened, about 5 min. Add tomatoes with juice, breaking them up w a spoon, and cook, stirring, until liquid has evaporated, about 3 min. Sprinkle paprika over tomato mix and stir just to combine,…
Read MoreVeal Provencale Serves 8
Coat veal w .5 c flour. Heat oil and 3T butter in heavy kettle. Add veal, brown, return all veal to kettle. Tie thyme, bay and parsley in small cheesecloth bag; add to kettle w onion, garlic, salt, pepper, wine and half orange zest. Heat to boiling. Cover and simmer 1 hr or until veal…
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