Posts by Gail South

Preheat oven to 350. In shallow baking pan, toast pecans 5-7 min. and cool. Chop all ingredients but butter and oil in food processor. Add remaining ingredients and blend until smooth. Serve over roasted oysters Nuts, Pecans 0.25cGarlic 2 small clovesBasil 3c packedBread 2.5TCheese, Parmesan 2.5TWater 2.5TLemon Juice, Fresh 2tspButter 2.5T unsalted, softenedOlive Oil 2.5T

Blend all ingredients except beans and season w s&p. Crisp cook beans 3-5 min. Toss w half pesto. Nuts, Pecans 0.5c toasted and choppedParsley 0.5c flat leafed, choppedCilantro 0.5c choppedGarlic 1 lg clove, choppedOlive Oil 0.5cBeans, Green 4lb, trimmed

Process all in food processor or blender. Basil 2cGarlic 12 clovesOlive Oil 1.5tspNuts 0.5tsp pignoliLemon Zest 0.25tspLemon Juice, Fresh 1.5T

Cut asparagus crosswise into 2″ pieces, reserving tips. Steam, covered, 4 min. Add tips & steam just till tender (1 min). Immediately transfer to ice water to stop cooking. Drain well and pat dry. In food processor pulse nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until coarsely chopped.…

Wash basil and dry leaves carefully. Place in bowl of blender with remaining ingredients except olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point, but stir it in when you are ready to use it. Add 2 tsp oil and blend, scraping sides of blender…

In food processor, combine basil, garlic, pecans and cheese. With machine running, add oil in a steady stream. Process until paste is formed. Season w salt and pepper. Place in a saucepan, over low heat, and heat mixture. Whisk in the butter, a cube at a time, until all of the butter is incorporated. Adjust…

Combine ingredients in small saucepan. Stir over low heat until butter melts and sugar dissolves. Do not boil. Remove from heat and cool slightly (Can be made 2 days ahead.) Keep refrigerated. Rewarm over low heat. Orange Juice 0.75c frozen concentrateButter 0.5cSugar 0.5c

Mix juice, mustard and brown sugar well. Whisk in oil in stream to emulsify. Add dill and brandy. Lemon Juice, Fresh 6TBrown Sugar 6TMustard 0.5cVegetable Oil 1cDill 1c choppedBrandy 2T

In non-aluminum saucepan, combine wine, onion and garlic. Heat to boiling and reduce heat to simmer for 5 min. Cool and discard solids. In a medium bowl, place mustard, add flavored wine and blend until smooth. Blend in honey, oil and salt. Return saucepan (keep face away from steam) and heat slowly until thickened, stirring…

Heat butter in 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5-8 min. Add wine and deglaze skillet by boiling, stirring up any brown bits, until wine is reduced by half, about 1 min. Add…