Posts by Gail South

Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed. Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to…

In large saucepan, combine broth, onions and wild rice. Bring to a boil, reduce heat and cook 35-40 min until rice is tender. In medium saucepan, melt butter. Stir in flour, salt and pepper. Cook one minute until smooth and bubbly. Stir in half and half and cook until slightly thickened, stirring constantly. Slowly add…

Seed one cup melon chunks and cut into small dice. Puree remaining melon in blender in batches. Pour thru a sieve into a bowl, pressing on solids and discard seeds. Return juice to blender and blend together w almonds, ice, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt and pepper and…

Simmer potato, onion, stock, and cream, uncovered, in 3- to 4-quart heavy saucepan until vegetables are soft, 10 min. Stir in watercress and cook, uncovered, over moderately low heat 3 min more. Puree in 2 batches in blender until very smooth. Force through fine sieve into bowl, pressing hard on solids ant then discarding them.…

Heat oil in a saucepan over med-lo heat. Add onions and a pinch each of salt and pepper. Cook, stirring regularly, until onions are soft and translucent but not browned, about 10 min. Add garlic and cook until fragrant and softened, 2 min more. Add stock, bring to a boil and boil about 6 min.…

Blanch, press and chop watercress. Cook in butter. Add Béchamel Sauce. Puree. Add stock. At last moment, add cream. Top w chives and serve cold (if you can wait). Watercress 1 lbButter 0.25 lbBéchamel Sauce 4 cStock 1 c, chickenHeavy Cream 1 cChives

In large Dutch oven, cook pancetta over med heat until just golden, 8-10 min; discard pancetta and add oil to pot w fat. Add onion and cook, stirring occasionally, until softened, 5-6 min; stir n garlic and cook until fragrant, about 30 sec. Add beans, 1/2 tsp salt, and 3.5 c water. Increase heat to…

Heat oil in heavy skillet over medium-high heat until it shimmers. Cut neck into 1″ pieces. Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 min. Add chicken stock, scraping up brown bits. Transfer to 3-qt. stockpot. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about…

Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning…

Preheat oven to 350. Cut enough bread into 3/4″ cubes to make 3 c and arrange in one layer in shallow baking pan. Toast in middle of oven until golden and crisp (10-15 min) In heavy 4- to 5- qt kettle, cooked chopped vegetable in oil w s&p over moderately low heat, stirring, until tender…