Posts by Gail South
Artichoke 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…
Read MoreVeal Patties Cordon Bleu Serves 6
Combine veal and dip mix in bowl. Mix lightly. Divide into 12 mounds. Pat out each to 4×3 rectangle on wax paper. Top each of 6 rectangles w a piece of cheese, then a piece of ham, folding if necessary. Cover each w remaining rectangles and press to seal. Beat eggs lightly in a pie…
Read MoreHungarian Goulash Serves 6
Sauté onion and garlic in 4T butter. Remove. Brown veal, adding 2T more butter. Stir in paprika, flour, thyme, bay leaf, salt and pepper. Add onions and tomatoes. cover and simmer 1 hr. Just before serving, blend one half tomato mixture into sour cream and stir back into pan. Serve over noodles and garnish w…
Read MoreCotoletta di Vitello alle Manforle Serves 4
To prepare puree, place pears in saucepan and add just enough water to cover. Add salt and pepper. Bring to a boil over high heat and cook just until the pears are easily pierced w a knife (7-10 min). Remove w slotted spoon, cut into quarters and core, then cube. Transfer to a food processor…
Read MoreTongue Serves 6
Rinse tongue well w cold water and place in deep 6- to 8-qt pot. Add cold water to cover by 3″, then add remaining ingredients. Cover and bring to boil. Simmer, partially covered until fork-tender, 2.5-3 hours. Transfer to cutting board (reserve 1.5 c liquid for sauce) ,and, when cool enough to handle, peel off…
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