Posts by Gail South

Heat olive oil in medium, high sided saucepan over medium-low heat. Add garlic slices and cook several minutes until slightly golden, stirring occasionally. Invert tomatoes and cut them into quarters, leaving stem ends intact. Turn on sides and cut into 1/4 inch slices. Add tomatoes and juices, red pepper flakes, sugar and s&p to pan.…

Preheat oven to 450. Lightly brush 2 shallow baking pans w oil. Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams tightly to seal. Cut tomatoes into 1/2″ thick slices and arrange in one layer in baking pans. Sprinkle 2 tsp each…

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up…

Put all ingredients in medium saucepan over med-hi heat. Whisk together and simmer 15 min, whisking frequently. Let rest at room temp until ready to serve. Canned crushed tomatoes 28 ozSugar 1 1/4 cLemon juice 3 TGinger 1 1/2 tsp tsp freshRed pepper flakes 3/4 tspSalt 1 1/2 tspCinnamon 1/2 tsp​Cumin 1/2 tsp

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 sec. Transfer to ice water, then peel, seed and chop. Cook garlic in oil in a 4-5 qt stockpot, stirring occasionally, until golden, 3-5 min. Add tomatoes, red pepper flakes and salt and simmer, covered, stirring occasionally,…

Mix all ingredients. Heat til sugar dissolves and butter melts. Bring to boil and switch stove off Brown Sugar 6 oz softButter 4ozDouble Cream 1c

Place peppercorns and garlic in a sterilized 1 qt. bottle. Add enough thyme sprigs to loosely fill bottle and pour vinegar over all ingredients until bottle is full. Seal tightly and age for at least 3 weeks. Store in a cool dark place and the vinegar will hold for 6 months. Vinegar 1qt whitePepper 2T…

Stir together in a medium bowl. Sauce can be refrigerated in airtight container up to one week. Mayonnaise 1 cRelish 3 T sweetLemon Juice, Fresh 1 TCapers 3 T drained and rinsedTarragon 1 TSalt 1 tsp coarsePepper 0.125 tsp

In food processor, puree garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add remaining ingredients and pulse. Capers 2TChives 1 TDill 1TLemon Juice, Fresh 1 lemonMayonnaise 1c homemadeRelish 2t sp sweet (or use 2 T cornichons) w juiceShallot 1 mincedGarlic 1 clove, mincedSalt, Kosher 1 tspSour Cream 0.5c

Mayonnaise 1/2 cSriracha Sauce 2 TSesame Oil 1 tspLime juice 1 tsp​Mix all